Qualification Standard
| Authorising body: | Ministry of Agriculture |
|---|---|
| Group of fields: | Food and Food Chemistry |
| Occupation: | Restaurant dessert production worker |
| Validity of standard: | From 30/8/2023 |
| Qualification level: | 3 |
Qualification Standard
| Vocational competence | Level |
|---|---|
Receiving and storing raw materials and semi-finished products for production of restaurant desserts |
3 |
Selecting the technological procedures for the preparation of restaurant desserts |
3 |
Preparation, calculation of consumption and processing raw materials for preparation of restaurant desserts |
3 |
Preparation of dough and pastes for hot and cold restaurant desserts |
3 |
Dough dividing, moulding and filling, material batching |
3 |
Preparation and use of basic fillings and coatings |
3 |
Baking restaurant desserts |
3 |
Finishing and decorating hot and cold restaurant desserts |
3 |
Arrangement and presentation while serving |
3 |
Evaluating quality of confectionary raw materials, semi-finished products and finished products |
3 |
Carrying out hygiene-sanitation activities in confectionery production, keeping safety rules and regulations for food safety |
3 |
Operating and setting machines and equipment for restaurant desserts production |
3 |
Operational bookkeeping when producing and selling confectionery products |
3 |
Following entities have contributed
The qualification standard was prepared by the Sector Council of food processing and feed industry. It has been established and licensed by the Chamber of Commerce of the Czech Republic, the Confederation of Industry of the Czech Republic and the Czech Agrarian Chamber.
Entities represented in the following work group have contributed:
Podnikatelský svaz pekařů a cukrářů v ČR
Michelské pekárny Premium, s. r. o.
Asociace kuchařů a cukrářů České republiky, AKC ČR pobočka Brno