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.