| 3. PROFILE OF SKILLS AND COMPETENCES |
General competences:
General competences has been acquired under previous education.
Vocational competences:
- Common for both vocational jobs (based on the specialization of the school):
- apply hygiene requirements in gastronomy facilities;
- know and understand the basics of nutrition, principles of rational nutrition, types of diets and alternative ways of meals;
- distinguish the properties and technological usefulness of the basic types of food and beverages;
- know and understand the storage requirements of food and beverages;
- compile food and drink menus according to gastronomic rules, rational nutrition and other aspects;
- be able to negotiate when selling products and services, know billing techniques;
- determinate products and services prices;
- know and comprehend the economic and legal requirements while running a catering facility;
- submit bids to supply products and services based on various criteria;
- use marketing tools to present the facility, offer services and products, use sales promotion strategies;
- prepare business and commercial documents in a standardized format;
- be in compliance with the main health and safety legislation and fire prevention in the workplace;
- be in compliance with the established standards and regulations related to the quality management system established in the workplace;
- handle materials, energy, waste, water and other substances economically and with respect to the environment.
- Vocational competencies for the job position Cook:
- know cooking traditional dishes of Czech cuisine and foreign cuisines, adhere to technological processes of preparation;
- prepare meals of the required quality, proper storage of meals, aesthetic finish and dispatch of products;
- use and maintain the technical and technological equipment in a catering facility.
- Vocational competencies for the job position Waiter:
- know and comprehend the sales skills and techniques;
- use appropriate service manners depending on the environment and the nature of the social occasion, use appropriate inventory;
- ensure good behaviour and professional communication with guests, business partners and co-workers.
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