Qualification Standard

Authorising body: Ministry of Regional Development
Group of fields: Gastronomy, Hospitality and Tourism
Occupation: Pastry chef in restaurant operation
Validity of standard: from 28/1/2014
Qualification level: 3

Qualification Standard

Vocational competence Level

Compiling recipes for restaurant desserts

3

Creating own innovative recipes for restaurant desserts

3

Using ingredients for preparation of typical desserts for restaurant operation

3

Production of specific desserts in restaurant operation

3

Use of modern technologies and equipment for production of restaurant desserts

3

Carrying out hygiene-sanitation activities in confectioner's production, keeping safety rules and regulations for food safety

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 (Association of Cooks and Pastry chefs of The Czech Republic)