Learning Outcome

Name of the unit: Practice as a qualified attendant (skilled worker) to the kitchen

Qualification: Cook

Professional area: Hospitality industry, tourism, event management, housekeeping

EQF-level: 3

Level of the participant: Intermediate

Description of the unit: Understand and manage the regulatory aspects of the provision of professional qualified officer in the kitchen.

Knowledge

The beneficiary is able to...

- understand    the conditions of the provision of professional kitchen worker (CAO reference, regional and national principles and standards for the catering service  

- understand    the types and characteristics of the professionals in the catering sector, the kitchen and the dining room staff: roles, tasks and responsibilities.  

Skills

The beneficiary is able to...

- negotiate    the conditions of the professional service, stiputale different contracts for the provision, start and manage the process of requesting authorization          

- distinguish    the different features of the different professional roles operating in the catering sector and to understand the relationship of subordination and co          

Competences

The beneficiary is able to...

- define    the conditions of the professional service bargaining for the conditions of professional performance, taking in account the system applicable to the b          

- define    the conditions of the professional service stipulating various performance contracts, in compliance with the civil and fiscal norms - general and spec          

- identify    the characteristics of the professional performance of all the professional roles involved in the catring sector.