1. The KNOWLEDGE at the level of notion:
1.1. business units, basic functions;
1.2. principles of equipment placement;
1.3. electrical scheme structure;
1.4. evaluation of work environment risks;
1.5. basics of communication.
2. The KNOWLEDGE at the level of understanding:
2.1. types of the resources in food product management;
2.2. food product labeling requirements;
2.3. requirements for materials in connection with food;
2.4. quality requirements for animal and plant origin products;
2.5. raw materials/products rotation principles (‘first in, first out’ principle);
2.6. basic knowledge in technical graphics and technical symbols;
2.7. self-control system implementation principles in the food company;
2.8. essentials and monitoring of the critical points of quality;
2.9. good production practice;
2.10. organoleptic product assessment theory;
2.11. regulated parameters of production process and equipment;
2.12. basics of chemistry;
2.13. basic principles of cleaning, washing, and disinfecting;
2.14. general hygiene requirements according to laws and regulations;
2.15. labour safety products in connection with chemical substances;
2.16. chemical products storage regulations;
2.17. first aid;
2.18. basic knowledge to perform a physical, chemical, and microbiological analysis;
2.19. equipment electrical safety products;
2.20. fire safety products;
2.21. basic principles of accounting and operating;
2.22. further education opportunities in the profession;
2.23. professional terminology in the official language and one foreign language.
3. The KNOWLEDGE at the level of use:
3.1. basic principles of production planning;
3.2. general technology in food product production;
3.3. hygiene requirements in raw material pre-treatment;
3.4. technological requirements in raw material pre-processing;
3.5. basic principles of technological and packing equipment operation;
3.6. specific technological knowledge in processing of meat and meat products, fish and fish products, fruit and vegetables, drinks, bread and flour products, and other food product production;
3.7. basic principles, methods and equipment related to packaging, filling;
3.8. official language;
3.9. one foreign language at the communication level;
3.10. personal hygiene requirements;
3.11. labour protection requirements byusing personal and collective protection products;
3.12. use of information technologies;
3.13. legal employment relations;
3.14. environmental protection.

1. To organize work at your workplace rationally, orientate in the provided terms for the working process.
2. To evaluate priorities for the specific work performance.
3. To understand the importance of the specific job task or workplace in the overall process.
4. To orientate in the resources provision options.
5. To determine the necessary amount of resources.
6. To evaluate risks of resource deficiency.
7. To know the task of the current process, performance methods, and techniques.
8. To make decisions according to competence.
9. Labeling and reading of raw materials and other materials.
10. To evaluate used raw materials and other materials compliance with nominated quality requirements.
11. To perform specific processing operations, choose the most rational methods and possibilities for pre-treatment of raw material.
12. To use equipment according to its functions in the raw material pre-treatment process.
13. To evaluate compliance of technological equipment with the performance of a specific task during the work process.
14. To orientate in technical documentation and equipment operation schemes.
15. To use equipment according to performance instructions.
16. To be able to regulate technological regimes of the specific equipment.
17. To evaluate the risk management parameters and regimes.
18. To perform simple chemical and physical measurements.
19. To orientate in the measuring instruments classification.
20. To evaluate the product organoleptically,
21. To take samples for control.
22. To enumerate losses in the process.
23. To use information technologies.
24. To prepare equipment for work and regulate it.
25. To orientate in the risks of product pollution when packing.
26. To be able to separate non-compliant products.
27. To understand food product labelling requirements.
28. To visually evaluate equipment cleanliness.
29. To evaluate and use appropriate cleaning, washing, and disinfectants complying with labour safety requirements involved when working with chemical substances.
30. To provide appropriate concentration, temperature, and necessary exposition time of washing fluids.
31. To take surface cleanliness samples for microbiological analyses.
32. To evaluate deviation risks of the controlled parameter.
33. To comply with minimal hygiene requirements in the food companies.
34. To comply with labour protection, electrical safety, and fire safety requirements.
35. To choose appropriate and compliant individual labour protection products.
36. To provide the first aid.
37. To comply with environmental protection requirements.
38. To evaluate possible environmental risk in some production phases.
39. To provide reasoned argument and cooperation.
40. To comply with the principles of work ethics.
41. To analyse one’s own activities.
42. To listen to other experts’ points of view.
43. To be able to make concessions and compromise.
44. To communicate with colleagues in two foreign languages to perform the work tasks.
45. To use professional terminology in the official language and one foreign language.
46. To use positive work experiences of the colleagues in practice.
47. To use the onbtained knowledge at work.
48. To evaluate the obtained knowledge.
49. To orientate in the information sources according to the field.
50. To speak in the official language.
51. To speak in one foreign language at the professional communication level.

1. The ability to plan a work process rationally, complying with priorities and requirements.
2. The ability to determine the quantity of required resources.
3. The ability to use available resources during the production process.
4. The ability to accept and evaluate raw materials and supporting materials according to quality requirements.
5. The ability to evaluate and predict possible risks in creating a safe final product in the event of non-qualitative raw materials and supporting materials being used.
6. The ability to use technological equipment according to their functions during the production process.
7. The ability to lead and regulate equipment operating according to necessary parameters determined in the product production instructions and equipment performance instruction.
8. The ability to take samples for control and evaluate them in an organoleptic manner.
9. The ability to perform simple chemical and physical measurements with appropriate measuring instruments and tools.
10. The ability to perform food product tracking in the production process.
11. The ability to use appropriate cleaning, washing, and disinfectants, complying with work safety norms involved when working  with chemical substances.
12. The ability to wash equipment according to washing programs.
13. The ability to take samples of cleanliness to perform microbiological harmlessness criteria control.
14. The ability to evaluate hazard of controlled parameter abnormalities.
15. The ability to comply with minimal hygiene requirements in the food company.
16. The ability to comply with labour protection, electrical safety, fire safety requirements.
18. The ability to make decisions and take responsibility.
19. The ability to work in a team, cooperate and comply with work ethics principles.
20. The ability to communicate (listen to others, provide argument-based opinion, search for compromise).
21. The ability to communicate in the official language and one foreign language.
22. The ability to develop professional qualification.
23. The ability to keep track of the trends in the field, evaluate your own experience and the professional experiences of colleagues in this field, use available sources.