Study Guide

Objective

The student practices working in production and service processes in accordance with the food service concept. He / she can develop and apply his / her skills and acts as a responsible member of the work community.

Content

10 working days in a commercial kitchen

Teaching methods

The course is carried out in a commercial kitchen by doing 10 working days.

Employer connections

Training place is a public or private organisation that offers meal services.

Student workload

Practical work 75h
Independent study 6h

realization.localizedApproveRejectDescription

Approved:
The student actively participates in the production and service processes according to the food service concept. He/she can act as a member of the work community in various positions, taking responsibility for his/her own actions. He is interested and motivated to develop his own skills.
Failed
The student does not participate in the production and service processes assigned to him. He is unable to act as a member of the work community and does not act responsibly. The student is not motivated to develop his/her own competence.

Evaluation scale

Passed/failed

Assessment criteria, approved/failed

Approved:
The student actively participates in the production and service processes according to the food service concept. He/she can act as a member of the work community in various positions, taking responsibility for his/her own actions. He is interested and motivated to develop his own skills.
Failed
The student does not participate in the production and service processes assigned to him. He is unable to act as a member of the work community and does not act responsibly. The student is not motivated to develop his/her own competence.

Assessment methods and criteria

Approved working days, learning diary.