Qualification Standard
| Authorising body: | Ministry of Regional Development |
|---|---|
| Group of fields: | Gastronomy, Hospitality and Tourism |
| Occupation: | Cook of cold meals |
| Validity of standard: | From 18/10/2022 |
| Qualification level: | 3 |
Qualification Standard
| Vocational competence | Level |
|---|---|
Selection of work procedure, necessary raw materials and equipment for preparation of meals |
3 |
Receiving of delivered food products |
3 |
Preparation of selected materials for food preparation |
2 |
Preparation of regular cold cuisine products |
3 |
Preparation and aesthetic processing of cold meals for special events |
3 |
Processing and handling of semi-finished products |
3 |
Handling of inventory |
2 |
Safe hygienic storage of food products |
3 |
Operation of technical equipment |
3 |
Performance of hygienic and sanitation activities in food operations and compliance with hygienic guidelines |
3 |
Organisational work in gastronomic operation |
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 groups have contributed:
Asociace kuchařů a cukrářů ČR
Bidvest Czech Republic s.r.o.
Eden Group a.s., Karlovy Vary
Hotelový řetězec Accor
Soukromá hotelová škola BUKASCHOOL, Most