Content
- Lectures: 3 hours
- Clinical exercises: 142 hours
- Independent work: 215 hours
Subject carrier
Description
1. PRACTICAL TRAINING IN WORKING ENVIRONMENT
1.1. Food industry
1.2. Food establishments in the public sector
1.3. Food establishments in the private sector
1.4. Governmental and non-governmental organizations
2. ORGANIZATION WITH THE BASICS OF ECONOMICS
2.1. Acquaintance with the organization of institutions (institute, company), business economics and financing methods, work planning and costing.
2.2. Acquaintance with the applicable legislation in certain areas of practical training
3. WORK PROCESSES IN WORKING ENVIRONMENTS
3.1. Introduction to the basic processes of work in the food industry or in large kitchens or in governmental and non-governmental organizations
4. EQUIPMENT
4.1. Acquaintance with equipment in the food industry or in large kitchens or in governmental and non-governmental organizations
5. QUALITY AND SAFETY
5.1. Acquaintance with the systems of quality and / or safety at work, HACCP and other
6. DEVELOPING PROFESSIONAL SKILLS
7. COMPLETION OF CONTENTS OF THE PRACTICAL TRAINING
