Learning Outcome

Name of the unit: Work safely in the field of catering services

Qualification: Cook

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

EQF-level: 3

Level of the participant: Intermediate

Description of the unit: Evaluate the quality of the service, verifying the right implementation of the existing regulation, the compliance with the minimum mandatory requirements, the compliance with own quality procedures and customers degree of satisfaction.


The beneficiary is able to...

- understand    the regulation concerning work safety, roles, functions and required responsibilities.  

- understand    the existing regulations about safety, accident prevention, fire prevention and work hygiene, city planning, also with references to the obligations r  


The beneficiary is able to...

- prevent and reduce    the professional, environmental risks of the beneficiaries.          

- adopt    behaviour for the prevention for electric and gas related risks; for the prevention of risks correlated to sharp objects and for the prevention of fi          


The beneficiary is able to...

- manage    responsibly safety aspects in workplaces, minimizing the risks that may arise from professional activities and work environment.          

- prevent    responsibly the risks that may arise from electricity, gas, fire and sharp objects by applying the rules provided by law.