CHƯƠNG TRÌNH KHUNG NGHỀ BẾP

Training program

Subject of vocational training are at least the following skills and knowledge:

  1. Vocational training, labor law and collective bargaining, /đào tạo nghề, luật lao động, quy định chung
  2. Structure and organization of the training company,/cấu trúc và tổ chức đào tạo tại doanh nghiệp
  3. Health and safety at work,/ an toàn lao động
  4. Environmental protection,/ bảo vệ môi trường
  5. Dealing with guests, consulting and sales,/ hỗ trợ và tư vấn khách hàng
  6. Use of equipment, machinery and household goods, business planning,/ sử dụng các dụng cụ, máy móc, đồ gia dụng và kế hoạch kinh doanh
  7. Hygiene,/ Vệ sinh thực phẩm
  8. Kitchen area/ khu vực bếp
  9. Service area,/ khu vực phục vụ
  10. Office organization and communication,/ văn phòng tổ chức và truyền thông
  11. Retailing,/ bán lẻ
  12. Advertising and promotion,/ quảng cáo và khuyến mãi
  13. Apply labor and kitchen processes aimed/ Hướng dẫn mục đích của các quy trình lao động và làm việc tại bếp
  14. Preparation of plant foods,/ chuẩn bị thực phẩm
  15. Making soups and sauces,/ chế biến súp và nước sốt
  16. Preparing fish, shellfish and crustaceans,/ chuẩn bị làm cá, động vật có vỏ và động vật giáp xát
  17. Processing of fish and offal,/ chế biến cá và phần ruột cá
  18. Processing of Venison and poultry,/ chế biến thịt nai và gia cầm
  19. Making appetizers and serving of cold plates,/ các món khai vị và món lạnh
  20. Preparation of dairy products and eggs/ chế biến các sản phẩm từ sữa và trứng
  21. Manufacture and processing of doughs and batters,/ sản xuất và chế biến các loại bột và bơ
  22. Making desserts./ làm các món tráng miệng

 

 

Training Plan for vocational training as cook

 

I. Vocational education and training

Nr.

Parts of the education profession

Skills and knowledge to be imparted making independent planning, implementation and monitoring

Temporal values ​​in weeks in the training years

1

2

3

1

2

3

4

1

Vocational training, labor law and collective bargaining (§ 2 Nr. 1)

  1. the importance of the training contract, in particular acquisition, duration and termination explain
  2. call the mutual rights and obligations under the training contract
  3. opportunities for vocational training
  4. significant part of the employment contract call
  5. significant terms of the applicable collective bargaining agreements for the training company name

to mediate during the entire training

2

Structure and organization of the training company
(§ 2 Nr. 2)

  1. Construction and operation of the training tasks explain
  2. The basic functions of the training operations such as purchasing, production, service, sales and management to explain
  3. relations of the training company and its employees to business organizations, professional associations and trade unions
  4. principles, responsibilities and operation of the plant constitutional or legal staff representation bodies of the forming operation described

3

Health and safety at work (§ 2 Nr. 3)

  1. danger to safety and health in the workplace identify and take action to avoid them
  2. Apply occupational health and safety and accident prevention regulations
  3. describe behaviors in accidents and initiate early action
  4. Apply rules of fire prevention; describe behavior in fires and take measures for fire fighting

4

environmentalism
(§ 2 Nr. 4)

To avoid operational pollution in the professional sphere of influence to contribute

  1.  potential environmental impact of the training organization and its contribution to environmental protection by examples explain
  2. apply rules governing the operation of the training environment
  3. Opportunities for economic and environmentally responsible use of energy and materials use
  4. To avoid waste, make substances and materials in an environmentally friendly disposal

5

Dealing with guests, advice and sales
(§ 2 Nr. 5)

  1. a) Impact of personal appearance and behavior to guests and shall constitute
  2. b) they carry host function
  3. c) identify expectations of guests regarding advice, support and service
  4. d) duties, powers and responsibilities as part of the organizational structure into account
  5. e) Guests receive care and
  6. f) apply job-related foreign-language terms
  7. g) inform guests about the range of services and products
  8. h) Notices and orders receive and forward
  9. i) apply job-related legislation

10

   

6

Use of equipment, machinery and household goods, work planning (§ 2 Nr. 6)

  1.  Operations plan
  2. Prepare area of ​​work, taking into account hygienic and ergonomic requirements
  3. Perform each area work arrangements
  4. Equipment, machinery and consumer goods used economically
  5. Equipment, machinery and consumer goods and cleaning the

2

   

7

Hygiene
(§ 2 Nr. 7)

  1. Rules and principles for personal and industrial hygiene use
  2. Disinfection and cleaning agents used economically

2

   

8

Kitchen area
(§ 2 Nr. 8)

  1. Check the Instruments quality and uses to assign
  2. techniques and cooking methods for preparing simple meals apply
  3. prepare simple meals in the light of the recipes, nutrition education and the economy
  4. processed products, in compliance with stages, recipes and process efficiency to simple foods
  5. simple foods cause as specified
  6. assist in the presentation of products

12

   

9

service area
(§ 2 Nr. 9)

  1. Check the salability of products
  2. infusion and hot drinks and prepare to pour drinks
  3. Serve food and drink and dig
  4.  participate in service and menu meetings
  5. Cash operating system use

12

   

10

Office organization and communication
(§ 2 Nr. 10)

  1.  perform job-related written assignments
  2. documents store and register
  3.  registers and files and lead to fulfillment of tasks use, secure data
  4. apply with statutory and company regulations on data privacy

10

   

11

Retailing
(§ 2 Nr. 11)

  1.  accept goods, check the weight, quantity and visible damage and initiate normal service measures
  2.  goods store under their claims
  3. Check inventory

4

   


Part II: Professional shedding

Nr.

Part of the education profession

Skills and knowledge to be imparted making independent planning, implementation and Kontrollierens

Temporal values ​​in weeks in the training year

1

2

3

1

2

3

4

1

Dealing with guests, advice and sales
(§ 2 Nr. 5)

  1. Conversations guests and business-oriented
  2.  Verbal and non-verbal ways to apply
  3. Receive complaints process, and what solutions
  4. Guests advised taking into account their wishes
   

4

2

Use of equipment, machinery and household goods, work planning
(§ 2 Nr. 6)

  1.  Maintenance of equipment as well as repair of household goods cause
  2.  Monitor and evaluate work results
 

4

 

3

Retailing
(§ 2 Nr. 11)

  1. Check the products quality and uses to assign
  2.  identify workplace goods demand
  3. take orders
  4. Inventories and carry forward results
 

3

 
  1. cost-conscious insertion of materials and household goods justify
  2. costs and revenues are calculated using the example of services provided
  3. Sales prices for operational costing determine
   

4

4

Advertising and promotion
(§ 2 Nr. 12)

  1.  participate in promotional activities
  2. perform as circumstances related decorations
  3. prepare promotional offers
   

4

5

Apply labor and technical procedures kitchen
(§ 2 Nr. 13)

  1. techniques apply
  2. cooking methods apply
  3. foods cause
  4.  make marinades
  5. establish breading
  6. Prepare fillings
 

8

 

6

Preparation of plant foods
(§ 2 Nr. 14)

  1. prepare salads
  2. Prepare vegetables and potatoes
  3. Prepare Legumes
  4. Cereals and milling products prepared
  5. pasta and pastry cook
 

8

 

7

Making soups and sauces
(§ 2 Nr. 15)

  1.  Make funds
  2. Make clear soups
  3. Produce thick soups
  4. Butter mixtures produced
 

6

 
  1.  Hot and cold sauces, basic sauces and their derivatives produce
   

4

8

Preparing fish, shellfish and crustaceans
(§ 2 Nr. 16)

  1.  prepared marine and freshwater fish
  2. Shellfish and crustaceans
     processing
   

10

9

Processing of meat and offal
(§ 2 Nr. 17)

  1. Meat to justice process
  2. Processed offal dishes
   

12

10

Processing of venison and poultry
(§ 2 Nr. 18)

  1. House and wild poultry food processing
  2. Venison dishes   processing
   

8

11

Making appetizers and serving of cold plates (§ 2 Nr. 19)

  1.  produce and present appetizers
 

3

 
  1. Plates with different products to create, arrange, present and garnish
   

4

12

Preparation of dairy products and eggs
 (§ 2 Nr. 20)

  1. Prepare Cheese Dishes
  2. Food from cottage cheese and yogurt prepared
  3. Prepare egg dishes
 

4

 

13

Manufacture and processing of doughs and batters
(§ 2 Nr. 21)

  1. Basic doughs produce and process
  2. Mass produce and process
  3. Pre-processing doughs
 

8

 

14

Making desserts
(§ 2 Nr. 22)

  1. Pudding
  2. Cream produce
  3. Fruit prepare
 

8

 
  1. Semifreddo prepare and serve ice meals
   

2