Qualification Standard

Authorising body: Ministry of Regional Development
Group of fields: Gastronomy, Hospitality and Tourism
Occupation: Cook of warm meals
Validity of standard: from 11/4/2017
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

Creation of a menu and sequence of meals

3

Preparation of selected materials for food preparation

2

Handling of beef, poultry, fish and game for kitchen processing

3

Preparation of warm meals according to recipes

3

Processing and handling of semi-finished products

3

Preparation of desserts

3

Regeneration of meals

2

Handling of inventory

2

Safe and hygienic storage of food products

3

Operation of technical equipment

3

Organisation of work in gastronomic operation

3

Performance of hygienic and sanitation activities in food operations and compliance with hygienic guidelines

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