Qualification Standard

Authorising body: Ministry of Regional Development
Group of fields: Gastronomy, Hospitality and Tourism
Occupation: Assistant in hotels and restaurants
Validity of standard: From 7/8/2007
Qualification level: 2

Qualification Standard

Vocational competence Level

Selecting work procedures, necessary ingredients and equipment for the preparation of meals

2

Receiving food product deliveries

2

Calculating the quantity of individual ingredients needed to prepare the meals

2

Production of dough, yeasts and substances for bakery products

2

Processing and handling of semi-finished products

2

Storage of food products

2

Operation of technological machinery and equipment

2

Performance of hygienic and sanitation activities in food operations and compliance with occupational health and safety and hygienic guidelines

2

Following entities have contributed

The qualification standard was prepared by the Sector Council for hospitality, gastronomy and tourism. Entities represented in the following work group have contributed:

Ministerstvo pro místní rozvoj ČR

Asociace hotelů a restaurací ČR

Asociace kuchařů a cukrářů ČR

Česká barmanská asociace

Asociace sommelierů ČR

SOU gastronomie Praha 10

Střední hotelová škola Praha 10

Střední škola hotelnictví a gastronomie, Frenštát p. Radhoštěm, příspěvková organizace

Národní ústav odborného vzdělávání