Qualification Standard
| Authorising body: | Ministry of Regional Development |
|---|---|
| Group of fields: | Gastronomy, Hospitality and Tourism |
| Occupation: | Cook |
| Validity of standard: | From 30/8/2023 |
| Qualification level: | 3 |
Qualification Standard
| Vocational competence | Level |
|---|---|
Selection of the work procedures, the necessary raw materials and the equipment used for the preparation of meals |
3 |
Receiving raw food materials |
3 |
Preparation of raw materials for the production of meals |
3 |
Preparation of regular cold cuisine products |
3 |
Processing and aesthetic finishing of semi-finished products |
3 |
Preparation and aesthetic finishing of cold meals for special events |
3 |
Scheduling the tasks in the workplace of a catering establishment |
4 |
Storage of raw food materials and goods in the production centre of a catering establishment, and document preparation |
3 |
Use of inventory and inventory management in the production centre of a catering establishment |
3 |
Operation of technical equipment in the production centre of a catering establishment |
3 |
Carrying out hygiene and sanitation activities in food service operations and keeping food safety rules and regulations |
3 |
Following entities have contributed
The qualification standard was prepared by the Sector Council for hospitality, gastronomy and tourism. It has been established and licensed by the Chamber of Commerce of the Czech Republic and the Confederation of Industry of the Czech Republic.
Entities represented in the following work group have contributed:
SČMSD Praha, s. r. o.
AUREOLE Group, Praha
Bukaschool, Most
AHP Connections, Praha