PROFESSIONAL knowledge:
At the comprehension level:
1. Flow of clean and dirty laundry.
2. Probe insertion technique.
3. Psychology of personality development.
4. Basics of general psychology.
5. Skin structure.
6. Hair formation and structure.
7. Hair pathologies.
8. Body – muscle system.
9. Circulatory system.
10. Tissue and cell structure.
11. Client motivation methods.
12. Human body structure and physiology.
13. Types of press subscriptions.
14. Execution of correspondence or consignment documents.
15. Dishwasher operating instructions, washing modes.
16. Drinking water properties.
17. Ability to form a system of things and belongings.
18. Hygiene rules.
19. Laws regulating human rights.
20. Personal data protection laws and regulations.
21. Structure and functions of cardiovascular system.
22. Pathological conditions of cardiovascular system.
23. Pathological health conditions, their manifestations.
24. Respiratory system, its structure and functions.
25. Circulation of blood.
26. Use of the Heimlich technique.
27. First aid in life-threatening situations.
28. Types of insulin administration.
At the understanding level:
1. Laundry storage conditions.
2. Hygiene requirements.
3. Structure of the gastrointestinal system, swallowing reflex.
4. Rules for the storage of food products.
5. Forms of medicated diets.
6. Health diets.
7. Diseases requiring diet.
8. Types of artificial feeding.
9. The most common complications for probe clients.
10. Sleep hygiene.
11. Recreational arrangements.
12. Prevention of bedsores.
13. Emunctory systems, their functions, pathologies.
14. Diseases affecting the urination and defecation processes.
15. Effect of urinary drugs on urinary tract.
16. Use of abdominal discharge medication.
17. A sedentary lifestyle and its effects on the excretory organ systems.
18. Effects of food on the excretory organ systems.
19. Pathological conditions of the client and related secretions.
20. Professional and general ethics.
21. Communication psychology.
22. Structure and functions of the oral cavity.
23. Oral pathologies.
24. Functional wheel types.
25. Eyes, ears and nose structure, functions.
26. Skin types.
27. Skin pathologies.
28. Ear, eye and nose pathologies.
29. Common diseases of hair and scalp.
30. Hair straightening equipment.
31. The most common diseases of client’s hair and scalp.
32. Skin structure.
33. Human body structure.
34. Common skin diseases.
35. Skin physiology and its age-related changes.
36. Cardiovascular system.
37. Acute and chronic diseases of the cardiovascular system.
38. Nail structure.
39. Healthy skin and nails, changes in them.
40. Foot washing and nail care technique.
41. Leg and foot deformity and infectious diseases.
42. Female urogenital and reproductive system.
43. Male urogenital and reproductive system.
44. Diseases of the urogenital and reproductive system.
45. Diseases causing incontinence.
46. Skin diseases.
47. Pathological conditions of tissues and cells.
48. Positive effects of movements on the body.
49. Importance of movements in different age groups.
50. Ergonomic principles in positioning the client.
51. Rules of safe movement.
52. Legislation relating to social care.
53. Operating principles of computer and office equipment.
54. Computer security programs.
55. Human organ systems and their diseases in all age groups.
56. Disorders of human behaviour in all age groups.
57. Mental disorders in all age groups.
58. Quick use tests and their use.
59. Basics of drug dosing.
60. Medication side effects.
61. Types of technical aids.
62. Conditions of use of oxygen apparatus.
63. Stages of death (psychological and physiological aspects).
64. Signs of clinical death.
65. Utility payments, etc. ways of making payments.
66. Social assistance opportunities.
67. Types of press.
68. Types of correspondence or mail.
69. Conditions for healthy nutrition.
70. Principles of pet welfare.
71. Origin, spread and prevention of infectious diseases.
72. Operation of automatic washing machine and dryer.
73. Kitchen equipment and household appliances hygiene requirements.
74. Floor cleaning products, principles of their use.
75. Fire safety legislation.
76. Footwear care equipment and materials.
77. Provisions for the storage of property.
78. Conditions for care and transplantation of indoor plants.
79. Refrigerator operating rules.
80. Electrical safety.
81. Refrigerator temperature mode.
82. Feelings, perception, memory, thinking, language.
83. Knowledge of social care services.
84. Verbal and non-verbal communication.
85. Daily activities for different age groups.
86. Psychosomatic development.
87. Feeling, art therapy, application.
88. Methods of developing, preserving and maintaining small motor skills.
89. Mutual relations.
90. Quality of life indicators for the relevant age group.
91. Peculiarities of functional disorders.
92. Differences in functional disorders at different ages.
93. Psycho-emotional states.
94. Psychology of care.
95. Preconditions for a safe environment.
96. Workplace safety regulations.
97. Basic principles of client security.
98. Labour protection laws and regulations.
99. Client privacy policy.
100. Isolation procedure in case of various infectious diseases.
101. Hygienic and anti-epidemic regime plan.
102. Social and health services.
103. Competences of service providers.
104. Types of technical aids and inventory for client relocation.
105. Environmental accessibility.
106. Possibilities of providing specialised transport.
107. Options for providing specific services.
108. Interinstitutional cooperation, basic principles of its formation.
109. Division of competences between health and social care specialists.
110. Knowledge of institutional functions.
111. Knowledge of specialist competencies.
112. Health and age peculiarities.
113. Principles of confidentiality.
114. State or municipal care services.
115. Peculiarities of age stages.
116. Types of care services.
117. Peculiarities of the care process for different target groups.
118. Care process, work to be done.
119. Childcare at home.
120. Life-threatening conditions.
121. Foreign body in respiratory tract.
122. Types and degrees of burns.
123. Bandage application technique.
124. Diabetes, its most frequent complications.
125. Express diagnostics (self-control) to determine blood sugar.
126. Skin integrity and types of skin damage.
127. Types of injuries, breakdown.
128. Bleeding stopping technique.
129. Types of wounds.
At the application level:
1. Handling of care plan information.
2. Levels of care.
3. Types and application of technical equipment.
4. Types of equipment and application.
5. Internal and external social care legislation.
6. Dressing technique.
7. Disinfection of infectious laundry.
8. Principles of ergonomics.
9. Need for fluid intake, common complications.
10. Fluid intake technique.
11. Cooking.
12. Feeding technique.
13. Types of special containers and their use.
14. Types of cutlery and their use.
15. Special feeding equipment.
16. Artificial feeding mixtures, use.
17. Preparing food for administration through a probe.
18. Probe care.
19. Placing a client in a comfortable position before falling asleep.
20. Day mode, its provision.
21. Types of technical aids for the full provision of sleep.
22. Types and techniques of enema.
23. Application of gas discharge pipe.
24. Ways to advance stomach output.
25. Effects of medicinal herbs on the excretory organ system.
26. Toilet inventory, its use.
27. Hygiene goods, their use.
28. Toilet inventory disinfectants, use.
29. Toilet inventory detergents, use.
30. Hygiene requirements in client care and in maintaining the environment.
31. Types of disinfectants and their use.
32. Precautions during collection of client secretions.
33. Medical types of cosmetic products and their use.
34. Types of client’s discharge and possibilities for their utilisation.
35. Disinfection of infectious laundry.
36. Technique for collecting client’s discharge according to the type of discharge.
37. Use of bactericidal lamp.
38. Creating positive communication.
39. Providing comfort and hygiene requirements to a client.
40. Provision of psychosocial support.
41. Hygiene requirements.
42. External parasites of the human body and their eradication.
43. Client’s individual care plan.
44. Interpersonal communication.
45. Precautions during client washing.
46. Use of client washing equipment.
47. Dental cleaning products, application.
48. Dental prosthesis care products, application.
49. Oral, dental and dental cleaning/care equipment.
50. Types of hygiene products for oral care.
51. Detergents.
52. Skin care.
53. Types and use of cosmetic products.
54. Face (eye, ear and nose) care technique.
55. Uses of medications for face and head care.
56. Beard shaving technique.
57. Types of hygiene products and use on facial hair care.
58. Cosmetic products for care of facial hair.
59. Perfumery for care of facial hair.
60. Hair arrangement technique.
61. Cosmetic products for hair arrangement.
62. Hair washing technique (according to the type of hair washing).
63. Cosmetic products for washing hair.
64. Medicinal products for the skin and hair of the head.
65. Hair washing equipment.
66. Precautions during hair washing.
67. Types of alternative products for hair washing.
68. Causes and prevention of bedsores.
69. Washing technique (according to type of washing).
70. Cosmetic products for client washing.
71. Medicinal products for skin treatment.
72. Skin care cosmetic products after washing.
73. Equipment for washing.
74. Precautions during washing.
75. Factors affecting vital signs.
76. Basic elements of massage technique.
77. Massage indications and contraindications.
78. Hand washing and nail care equipment.
79. Cosmetic products for care of fingernails.
80. Medicinal products for care of fingernails.
81. Hand washing and hand nail care equipment.
82. Precautions during care of fingernails.
83. Diseases affecting the integrity of the feet and legs.
84. Cosmetic products for care of toenails.
85. Medical products for care of toenails.
86. Foot washing and nail care equipment.
87. Precautions during care of toenails.
88. Equipment for client perineal care.
89. Precautions during perineal care.
90. Hygiene products during client’s perineal care.
91. Technique of client’s perineal care.
92. Complications due to incontinence.
93. Bedsores.
94. Precautions during incontinence care.
95. Technical aids during incontinence care of a client.
96. Skin care products.
97. Cosmetic products for the care of a client with incontinence.
98. Care technique for client with incontinence.
99. Collection of used incontinence materials.
100. Disposal of used incontinence materials.
101. Flow of clean and dirty laundry.
102. Customers body linen changing technique.
103. Disinfection of infectious laundry.
104. Specificity of infectious laundry collection.
105. Precautions during change of client’s body linen.
106. Bed linen change technique.
107. Bed linen change order.
108. Bed laying technique.
109. Precautions during changing of client’s bed linen and bedding.
110. Client positioning technique.
111. Sedentary lifestyle, its impact on the body.
112. Prevention of bedsores.
113. Types of technical aids.
114. Terms of use of technical aids.
115. Ergonomic principles when moving a client.
116. Types of technical aids and inventory for client relocation, their use.
117. Security measures during client moving.
118. Basic principles of safe environment indoors and outdoors.
119. Computer skills.
120. Preparation of documents.
121. Document types for recording activities.
122. Professional applications.
123. Data protection requirements in the care process.
124. Professional terminology in the official language.
125. Use of information technologies.
126. Uses of medication.
127. Alternative ways to take medication.
128. Terms of use of technical aids.
129. Types of detergents.
130. Principles of palliative client care.
131. Basic principles of dying client care.
132. Types of oxygen supply.
133. Types and care of stoma, long-term catheters.
134. Client post-mortem care.
135. Data protection.
136. Principles of agreement on the method of payment and transfer of data to a third party.
137. Internet skills.
138. Getting the exact address.
139. Principles of confidentiality.
140. Ergonomics principles for moving loads.
141. Storage conditions for products.
142. Order of room cleaning.
143. Usage and types of room cleaning, disinfectant.
144. Dosage of room cleaning products.
145. Indoor care equipment and inventory marking.
146. Types of room zoning.
147. Safety signs.
148. Hygiene requirements.
149. Infection control.
150. Basic principles of waste transfer.
151. Detergents and disinfectants and their types.
152. Laundry instructions or procedures.
153. Selection and dosage of laundry detergents and disinfectants.
154. Types of clothes drying.
155. Principles of ironing.
156. Kitchen cleaning products, principles of their use.
157. Preconditions for furnace heating.
158. Ventilation of rooms and its significance.
159. Drinking water storage requirements.
160. Types of shoe care products.
161. Principles for the use of household disinsectisation and deratisation products.
162. Indoor plant care.
163. Storage conditions for products.
164. Product labelling.
165. Feeling, perception, memory, thinking, language training.
166. Internal rules of procedure.
167. Work organisation.
168. Processing and transferring to the client information obtained about possible activities.
169. Emergency response.
170. Security buttons and electronic monitoring service.
171. Incident reporting procedures.
172. Complaints handling procedures.
173. Infection control for safe client care.
174. Basic principles for hand handling.
175. Storage of care inventory, equipment and facilities.
176. Contingency or emergency action.
177. Health and age peculiarities.
178. Action in case of emergency and domestic problems.
179. Information exchange opportunities.
180. Professional terminology.
181. Work organisation steps.
182. Professional ethics.
183. Action and peace-keeping in emergencies.
184. Information exchange opportunities.
185. Positioning technique and positioning equipment.
186. Technical aids and their types.
187. Provision of information to parents and guardians in cases of childcare.
188. Techniques for determining vital signs.
189. Boundaries of respiratory rate in different age groups.
190. Heart rate limits in different age groups.
191. Limits of blood pressure in different age groups.
192. Methods for determining body temperature.
193. Documentation of results.
194. Assistance in acute health conditions.
195. The ABC revival algorithm.
196. Diets and their restrictions on diabetes.
197. Assistance in case of hypoglycaemia or hyperglycaemia.
198. Effects of cold on the body.
199. Exposure of heat to the body.
200. Warm and cold coverings.
201. Bandage attachment technique.
202. Immobilisation technique.
203. “Foreign body” wound fixation technique.
GENERAL knowledge:
At the comprehension level:
1. Rights, duties and responsibilities of the individual.
2. The essence of civil society.
3. Preconditions for effective communication.
At the understanding level:
1. Vocabulary.
2. Grammar and language functions.
3. Types of verbal interaction. Language styles and intonation features.
4. Diversity of language and communication in different contexts.
5. Caregiver work environment risks.
6. Factors influencing health.
7. Electrical safety legislation.
8. Environmental protection laws and regulations.
9. Civil protection provisions.
10. Types of fire-fighting equipment.
11. Labour law.
12. Regulatory enactments regarding the legal relationship of employment.
13. Language culture.
14. Intercultural communication.
15. Barriers to communication.
16. Alternative communication (programmes, pictures, signs, etc.).
17. Alternative communication technical aids.
18. Stress, its types.
19. Burnout syndrome and ways to reduce it.
20. Conflicts, their causes and solutions.
21. Professional career development planning.
At the application level:
1. National language.
2. Caregiver work safety, factors affecting it.
3. Safety regulations.
4. Risk factors of work environment in work with toxic and chemical substances.
5. Working conditions and human health as a condition of quality of life.
6. Conditions for a safe working environment.
7. Action in emergency and non-standard situations.
8. Personal hygiene requirements.
9. Use of personal protective equipment.
10. Rules of procedure and internal regulations.
11. Employee rights, duties and responsibilities.
12. Composition of the contract of employment and the collective agreement.
13. Legal relationship between employer and employee.
14. Job instruction.
15. Job description.
16. Professional terminology.
17. Time planning.
18. Effective communication and collaboration.
19. Business communication.

PROFESSIONAL skills:
1. To get acquainted with client’s individual care plan.
2. To clarify the conditions for carrying out care activities.
3. To acquaint a client with the care activities to be performed.
4. To choose the right equipment for care.
5. To check the technical condition of the equipment and facilities required for the care.
6. To check the sufficiency of the care products and their expiry date.
7. To prepare care facilities for completing the job.
8. To use rationally technical equipment and care products.
9. To handle tools and technical equipment with care.
10. To identify the client.
11. To acquaint the client with the action to be taken.
12. To evaluate the client’s ability to undress, to dress.
13. To choose the necessary clothing with the client.
14. To undress/dress a client according to client’s individual needs.
15. To collect client’s dirty laundry.
16. To assess the client’s ability to absorb the required amount of fluid.
17. To prepare (wash) the liquid container (mug, bottle).
18. To prepare the liquid to be taken by a client.
19. To provide fluid uptake for a client.
20. To document the amount of fluid ingested.
21. To evaluate client’s ability to cook.
22. To find out medicated diet prescribed for client and their wishes.
23. To prepare the necessary products.
24. To prepare the necessary room, inventory, equipment for cooking.
25. To arrange workspace, dishes, utensils after cooking or heating.
26. To assess client’s ability to take food independently.
27. To promote client involvement in food intake.
28. To prepare the required food or products.
29. To prepare the necessary room, inventory, equipment for client feeding.
30. To arrange the workroom, containers, inventory after feeding a client.
31. To prepare the necessary inventory and food.
32. To check the temperature and consistency of the product to be administered before feeding.
33. To prepare a probe for food administration.
34. To take care of the probe after administering food.
35. To dispose of the probe feeding material used.
36. To take steps to provide sleep for clients of all ages.
37. To carry out day care activities.
38. To take measures to ensure client’s rest.
39. To ventilate the room according to hygiene requirements (including before going to bed).
40. To assess client’s need for urination and defecation.
41. To choose the most appropriate way to visit the toilet according to client’s mobility.
42. To select the appropriate technical aids and/or equipment.
43. To prepare workplace for hygiene process.
44. To assist or perform hygiene procedures for the client following the discharge process.
45. To collect client releases following the discharge process.
46. To wash/disinfect toilet equipment after disposal.
47. To take measures to facilitate the defecation process and prevent flatulence as directed by medical personnel.
48. To carry out observation of the client and evaluation of their discharge.
49. To choose the necessary inventory and equipment for collection of excretions.
50. To choose the necessary detergents and disinfectants.
51. To choose hygiene products.
52. To ensure the hygiene of client’s body after the discharge has been collected.
53. To dispose of client discharge, used hygiene and personal protective equipment.
54. To ensure positive interaction with a client during the care process.
55. To maintain a safe and orderly environment for client’s well-being.
56. To take action to provide psychosocial and psychosocial support to client and to preserve independence.
57. To provide support to a client to maintain their current health and quality of life.
58. To choose the optimal method of washing a client.
59. To prepare the necessary room, equipment, etc. for customer washing.
60. To assess client’s state of health and opportunities for cooperation.
61. To prepare a client for washing using the necessary technical aids.
62. To prepare the necessary room, equipment, etc. for the performance of the hygiene procedure.
63. To choose the necessary detergents and disinfectants for the hygiene procedure.
64. To evaluate the possibilities of the client to participate in the hygiene procedure.
65. To prepare a client for the hygiene procedure using the necessary equipment.
66. To evaluate client’s ability to perform oral care.
67. To prepare equipment for client oral care and dental cleaning.
68. To prepare equipment for client dental care.
69. To evaluate client’s ability to perform facial and head care.
70. To prepare equipment for client’s face and head care.
71. To clean eyes and ears.
72. To clean nasal cavity.
73. To wash face.
74. To apply cosmetic products.
75. To assist with prescribed medication for facial treatment.
76. To evaluate client’s ability to perform facial hair care.
77. To inform the client about facial hair care.
78. To prepare equipment for client’s facial hair care.
79. To perform facial hair care (shave, cut, depilate, comb, dye, etc.).
80. To use cosmetic products for facial hair care.
81. To assess client’s ability to do hair straightening.
82. To prepare equipment for arranging client hair.
83. To assess client’s hair and scalp condition.
84. To arrange hair.
85. To use hair care products.
86. To assess client’s ability to do hair washing.
87. To assess the condition of the client’s scalp and hair.
88. To prepare the equipment for washing client’s hair.
89. To wash hair (shower, bath, bed).
90. To use equipment, appropriate to the type of hair wash.
91. To use alternative means for washing hair (hat, inflatable, bathtub, etc.).
92. To use cosmetics for hair washing.
93. To treat client’s scalp and hair in case of pediculosis.
94. To use medicinal products to treat the skin and scalp.
95. To arrange workplace after client’s hair wash.
96. To dry hair after washing.
97. To evaluate client’s ability to cooperate in the washing process.
98. To ensure the client’s intimacy during washing.
99. To evaluate changes in the client’s skin condition.
100. To choose the optimal type of washing (shower, bath, bed).
101. To use technical aids to wash a client.
102. To use equipment, appropriate to the type of client’s washing.
103. To use alternative means for washing client’s body.
104. To use cosmetic products to wash client’s body.
105. To treat client’s skin in case of scabies.
106. To use medicinal products for skin treatment.
107. To use skin cosmetic products.
108. To arrange workplace after client washing.
109. To provide intimacy to a client during back rubbing.
110. To assess client’s vital signs before back rubbing.
111. To perform relaxing, massaging movements for back rubbing.
112. To put on clean body linen on the client after back rubbing.
113. To assess client’s hand and hand care needs.
114. To assess client’s ability to cooperate in hand and hand nail care process.
115. To assess client’s hand skin.
116. To assess changes in client’s hand and hand nail condition.
117. To use equipment for hand skin and had care.
118. To cut fingernails.
119. To use cosmetic and medicinal products for the care of hand nails and fingernails.
120. To arrange workplace after hand and hand nail care.
121. To assess client’s ability to care for feet and toenails.
122. To assess client’s ability to cooperate in the process of foot and nail care.
123. To assess changes in the client’s foot skin and foot nail condition.
124. To collaborate with a podologist, as needed.
125. To use foot and foot care equipment.
126. To cut toenails.
127. To use cosmetic and medicinal products for the care of legs and toenails.
128. To arrange workplace after foot and toe nail care.
129. To assess client’s ability to interact in the midwifery care process.
130. To ensure intimacy with a client during interpersonal care.
131. To assess client’s skin condition around the genitals.
132. To use technical aids during client interpersonal care.
133. To use equipment for client interpersonal care.
134. To use alternative means for client interpersonal care.
135. To use detergents for client interpersonal care.
136. To use skin cosmetics and emollients.
137. To use equipment detergents and disinfectants.
138. To assess client’s ability to cooperate in the care process with incontinence.
139. To provide intimacy to a client.
140. To assess changes in the client’s skin condition and complications (inflammation, redness, etc.).
141. To use equipment to treat a client with incontinence.
142. To use technical aids in care for a client with incontinence.
143. To wash client with incontinence.
144. To use incontinence hygiene products.
145. To collect used incontinence hygiene products.
146. To dispose of used incontinence hygiene products.
147. To assess client after incontinence replacement.
148. To take measures for prophylaxis and prevention of skin complications.
149. To assess the ability of client cooperation to perform changing of body linen.
150. To provide the client with an intimacy during changing of body linen.
151. To perform a gradual change of body linen for a client.
152. To collect dirty client body linen in a special dirty linen bin or laundry basket.
153. To take measures for the collection and processing of infectious linen.
154. To prepare client’s clean bed linen.
155. To assess client’s ability to perform bed making and bed linen change.
156. To use technical aids and equipment when changing bed linen of occupied and unoccupied bed.
157. To change bed linen of client with the help of technical aids and inventory.
158. To collect dirty client bed linen in a special dirty linen bin or laundry basket.
159. To assess client’s ability to perform activities and body positioning.
160. To prepare equipment for positioning a client according to the care plan.
161. To use disinfectants to disinfect positioning equipment.
162. To use technical aids for positioning a client.
163. To maintain skin integrity during positioning.
164. To place a client in a comfortable position during positioning.
165. To take measures to prevent bedsores.
166. To assess client’s ability to get into bed, get out of bed, sit down, lie down.
167. To give client specific instructions on relocation and client involvement.
168. To move client.
169. To assess client’s ability to use technical aids during care provision.
170. To inform a client of the rules for the use of technical aids.
171. To engage and encourage clients to use technical aids.
172. To assess client’s ability to move indoors and outdoors with the appropriate mobility aid.
173. To inform a client of the rules for the use of mobility aids.
174. To choose the mobility aid appropriate to client’s ability in the given situation.
175. To choose and use client’s clothing and footwear appropriate for weather.
176. To provide a client with a safe environment.
177. Take precautionary measures during moving of a client.
178. To adhere to the basic principles of ergonomics when moving a client.
179. To wash and disinfect mobility aids in accordance with the instructions for use.
180. To assess client’s ability to move indoors and outdoors, according to security measures.
181. To understand the accessibility of the environment – before attending an event or selected destination.
182. To choose a technical aid that is appropriate to client’s capabilities and environmental availability.
183. To find out client’s interests and to choose activities according to client’s interests.
184. To motivate a client to keep hobbies and attend various events.
185. To accompany a client to various events or places important to a client.
186. To support client in an unusual environment.
187. To select the appropriate document type to record the action.
188. To make accurate and timely records of observations and actions taken, as appropriate.
189. To use information technologies to record activities.
190. To comply with security requirements of information technologies.
191. To use professional terminology in the official language.
192. To comply with data protection requirements.
193. To ensure the circulation of information.
194. To identify changes in the functional state of clients.
195. To identify pathological conditions of a client.
196. To record observations of client’s health.
197. To inform the immediate manager or medical practitioner of any changes in client’s state of health.
198. To motivate client to take medication as directed by the medical practitioner.
199. To consider the dose and times for medication.
200. To inform a client about the medication intake.
201. To keep track of the expiry date and remaining amount of medication.
202. To get acquainted with package leaflet for medication.
203. To evaluate the functionality of the mobility technical assistant.
204. To prepare a technical aid for the care procedure.
205. To place technical aids in a convenient and accessible place for client or employee.
206. To carry out maintenance of the mobility equipment in accordance with the operating instructions.
207. To inform a client and the direct manager of the need for maintenance and repair of the technical aid.
208. To provide oxygen to a client as directed by the healthcare professional.
209. To assist with care of stoma and long-term catheter.
210. To moisten mucosal membranes (eyes, mouth, nasal cavity).
211. To provide a client with pain-relief as instructed by the healthcare professional.
212. To take care of a dying client.
213. To carry out post-mortem client hygienic body care.
214. To take action before delivering deceased client to the morgue within own competence.
215. To assess client’s ability to perform necessary utilities, etc. payments.
216. To agree with a client on necessary payments.
217. To find out the method of payment and payment options.
218. To make utility payments after agreeing with client on the method of payment (e-environment, bank, mail, etc.).
219. To inform a client about the payments made.
220. To fill in the financial statement form.
221. To systematise payment documents.
222. To cooperate with local government social service.
223. To assess client’s ability to subscribe to press.
224. To negotiate with a client about the press issues of interest.
225. To subscribe to the press after agreeing with a client on the method of payment (post, e-mail, etc.).
226. To provide a client with feedback on subscriptions to the press.
227. To assess the client’s ability to prepare correspondence or shipment.
228. To agree with a client to prepare the necessary correspondence or shipment.
229. To prepare the necessary correspondence or shipment for a client.
230. To send the necessary correspondence or shipment for a client.
231. To assess client’s ability to make necessary purchases.
232. To assess client’s wishes according to the state of health.
233. To make a price comparison of the required products.
234. To make a purchase delivery.
235. To inform a client about the purchases made and the terms of their realisation.
236. To label the purchases.
237. To arrange purchases according to storage rules.
238. To fill in the forms of use of financial resources in conformity with the supporting documents (cheques, receipts).
239. To identify client’s pets and their needs.
240. To prepare the necessary pet care equipment.
241. To take care of pets.
242. To inform the pet welfare authority about the need for pet care.
243. If necessary, to transfer the pet to a welfare institution.
244. To perform daily disinfection measures in the sanitary facilities and auxiliary facilities.
245. To perform general cleaning of premises.
246. To clean up in case of accidental contamination.
247. To use sanitary and utility rooms cleaning products.
248. To maintain clean areas according to hygiene and anti-epidemic regimen.
249. To use equipment for cleaning of premises according to cleaning area.
250. To ventilate the premises.
251. To comply with safety measures at work, during cleaning of premises.
252. To maintain surfaces according to specifics.
253. To use various means for waste collection and disposal.
254. To sort waste according to its transferability.
255. To comply with the requirements for the collection and storage of hazardous waste.
256. To dispose of hazardous waste.
257. To provide timely disposal of waste, biological materials, etc.
258. To wash/disinfect waste bins as needed.
259. To sort laundry according to colour, type of laundry and washing mode.
260. To select the required laundry and set the optimal laundry mode.
261. To dry/fold/iron the laundry.
262. To check labels of clothing.
263. To sort laundry according to labels.
264. To label client’s laundry as needed.
265. To inform the laundry service provider of client’s wishes (laundry powder, fragrance).
266. After receiving the clean laundry, to make an inventory of it according to the receipt.
267. To organise washing of the laundry at the service provider (to take away, bring back).
268. To assess kitchen utensils and equipment washing options.
269. To arrange the dishes according to client’s normal order (shelves, cabinets).
270. To get acquainted with the rules and mode of use of kitchen appliances.
271. To clean the kitchen work surfaces and floor.
272. To check the kitchen appliances working order.
273. To make sure there is a fireproof surface in front of the oven.
274. To clean oven and open slate before firing.
275. To prepare fuel for furnace heating.
276. To monitor the furnace during firing in accordance with fire regulations.
277. To clean up the work area after firing the oven.
278. To make sure the combustion process is complete.
279. To take measures to ensure and retain heat.
280. To wash and disinfect containers for water delivery.
281. To provide water delivery.
282. To collect and remove used water.
283. To store drinking water in accordance with hygiene requirements.
284. To assess the condition of client’s shoes.
285. To find out client needs and shoe care needs.
286. To choose appropriate equipment and care products for shoe care.
287. To arrange shoe repair if necessary.
288. To agree with a client on the procedure of storage of the belongings.
289. To arrange client’s belongings.
290. To assess the necessity and wear of client’s belongings.
291. To involve a client in the property management process.
292. If necessary, to treat the belongings or laundry for insect prevention.
293. To agree with a client on disposal of excessive belongings.
294. To carry out an assessment of houseplants.
295. To discuss with client care of houseplants.
296. To treat houseplants (remove dry leaves, cut branches).
297. To prepared houseplant fertiliser.
298. To water/replant houseplants.
299. To dispose of used equipment and waste.
300. To assess the functioning of the refrigerator.
301. To disconnect the refrigerator from the power source.
302. To check product expiration dates.
303. To label products.
304. To choose suitable detergents and disinfectants.
305. To clean/wash refrigerator.
306. To dispose of damaged or expired products.
307. To stimulate client’s interest in maintaining the quality of life.
308. To encourage client involvement at all stages of the care process.
309. To engage a client in starting some activity in order to preserve memory.
310. Ask a client about their observations, feelings, etc.
311. To read a press edition with a client.
312. To discuss with a client read and topical information.
313. To make meaningful conversations about issues that are important to a client.
314. To ensure accurate presentation of incoming correspondence to a client.
315. To clarify a client’s understanding of the possibility to make suggestions about the service provided.
316. To find out client’s suggestions for improvement of the service.
317. To find out client’s opinion about quantity and quality of food.
318. To find out client’s opinion about the cleanliness of the living space.
319. To understand client’s wishes to improve the cooperation process with the caregiver.
320. To find out client’s opinion about the condition of bed linen and towels.
321. To encourage a client to follow the daily regime.
322. To assess client’s desire to participate in activities.
323. To find out client’s interests according to the functional state.
324. To motivate a client to engage in daily activities.
325. To provide activities to promote client’s small motor activity.
326. To find out the availability of services suitable for different age groups.
327. To identify resources of client relatives for participation in the care process.
328. To respect client’s desire to make contact with people close to them.
329. To improve client communication skills with people close to them.
330. To enable a client to be involved in the decision-making process on the elements of the care process.
331. To support client’s self-determination and choice in attending events or activities.
332. To act according to client’s wishes.
333. To ensure physical and mental well-being.
334. To eliminate the risks of client separation and isolation.
335. To evaluate the threats to client’s environment.
336. To discuss with client the prerequisites for a safe environment.
337. To inform about the need to clear escape routes from unnecessary belongings, furniture.
338. To check electrical wiring and contacts.
339. To eliminate dangerous factors in client’s environment.
340. To organise hazard prevention with the support of professionals.
341. To inform client about the possibilities and use of the security button and electronic monitoring service.
342. To arrange receipt of security button and electronic monitoring service.
343. To prepare a client apartment backup key set.
344. To collaborate with security button and electronic monitoring service providers.
345. To keep track of the security button and electronic monitoring activity on a regular basis.
346. To respect client’s rights.
347. To inform client of all care activities to be performed.
348. To maintain confidentiality during the care process.
349. To respect client’s privacy in the care process.
350. To respect human rights.
351. To comply with regulatory requirements during the care process.
352. To respect the limits of own professional competence.
353. To carry out infection control and prevention measures for the safe care of a client within the limits of own competence.
354. To maintain clean areas according to hygiene and anti-epidemic regimen.
355. To care/disinfect the means of transport.
356. To follow procedure/protective measures in case of accident (after contact with biological material).
357. To comply with client isolation rules.
358. To adhere to client isolation measures for various infectious diseases.
359. To identify the roles and tasks of potential partners.
360. To identify the importance of continuity of services and interaction in the care process.
361. To recruit the required service provider and/or specialist.
362. To deliver information on the need for environmental accessibility to maintain and provide client functions.
363. To report on the need for specialised transport.
364. To identify potential threats during service delivery and engage relevant professionals to address risks.
365. To identify specific service providers (mobile outdoor specialised car, etc.).
366. To encourage a client to talk about themselves in various ways (lunch, grandchildren, youth friends) in a positive way.
367. To identify the accessibility of religious denominations of interest to clients.
368. To understand the division of competences in healthcare delivery between health professionals and social service providers.
369. To make a note in the nursing documentation of the results and desired changes in the care process.
370. To ensure an understandable flow of information about client’s care process within their competencies.
371. To use professional terminology during the preparation and transfer of information.
372. To be aware of the importance of succession and feedback in the circulation of information.
373. To develop positive contact and communication with relatives and other support systems.
374. To evaluate the situation comprehensively and objectively.
375. To promote collaboration between health and social care providers in working with clients.
376. To change actions to be taken if circumstances dictate or when recommended by other experts.
377. To be able to work in a team, if the service is provided by several specialists at the same time.
378. To observe subordination during the professional activity and care process.
379. To inform client about the role of health care professionals in the care process.
380. To motivate participation in activities offered.
381. To motivate participation in health services that do not worsen health.
382. To inform client about the functions of household service providers.
383. To promote client’s understanding of the conditions of receiving and providing the service.
384. To discuss a care plan with the client’s family.
385. To inform relatives about the importance of home care.
386. To inform relatives about alternative care options and procedures.
387. To present the use of positioning and related inventory in the care process.
388. To present the benefits of using technical aids to facilitate the daily life of individuals.
389. To inform about the contacts to be handed over in case of unforeseen situations.
390. To discuss the behaviour of relatives in case of awkward situations.
391. To inform relatives about the importance of client’s interests.
392. To inform relatives about conflict resolution options by involving a client in decision making.
393. To motivate relatives to obtain information on the impact of disease and age characteristics on positive relationships.
394. To prepare client for the identification of vital signs.
395. To use equipment for the identification of vital signs.
396. To recognise life-threatening conditions.
397. To provide first aid in life-threatening situations for all age groups.
398. To use the ABC resuscitation algorithm.
399. To assist medical personnel during first aid in life-threatening situations.
400. To use Heimlich technique in case of choking.
401. To provide first aid in case of injuries.
402. To Immobilise a client in case of injuries.
403. To provide first aid in case of acute pain.
404. To provide first aid in the event of a chemical accident.
405. To provide first aid in case of symptoms of various illnesses.
406. To provide first aid to a client in case of intentional harm to their health and the environment.
407. To comply with security measures when providing first aid.
408. To take action on an emergency call.
GENERAL skills:
1. To communicate in the official language.
2. To maintain own workplace in accordance with occupational safety requirements.
3. To comply with safety and environmental requirements in the performance of work duties.
4. To wear work clothes, shoes and personal protective equipment.
5. To comply with safety regulations when working with technical equipment and installations.
6. To evaluate the influence of environmental factors on one’s and patient’s health.
7. To follow fire, electrical, and civil protection regulations.
8. To be able to use fire-fighting equipment in the workplace.
9. To contact security services if necessary.
10. To collaborate with occupational safety specialists.
11. To ensure safety at work with toxic and chemical agents.
12. To comply with personal hygiene requirements.
13. To understand the laws and regulations governing the legal relationship of employment.
14. To respect the duties and rights of the employee.
15. To comply with the company’s rules of procedure and internal regulations.
16. To be responsible for public safety.
17. To know own civil rights.
18. To fulfil civic responsibilities.
19. To use professional terminology in one of the languages of the EU Member States.
20. To use alternative communication.
21. To define the sequence of work to be done.
22. To prepare a work schedule.
23. To fulfil deadlines.
24. To carry out assigned work duties in accordance with general and professional ethics.
25. To work in a team.
26. To work individually.
27. To be involved in the overall task.
28. To solve conflict situations.
29. To evaluate own level of professional competence.
30. To develop own professional competence.
31. To understand the opportunities for growth of own professional activity.
32. To participate in various professional development activities.

PROFESSIONAL competences:
1. Ability to prepare for care work by selecting appropriate care products, technical equipment and facilities.
2. Ability to prepare the necessary resources, equipment and technical aids for quality client care.
3. Ability to assist a client in dressing or undressing according to client’s individual needs and functional disabilities.
4. Ability to provide adequate fluid intake appropriate to client’s health and physiological condition.
5. Ability to prepare food for a client according to the prescribed dietary form of food preparation for a client.
6. Ability to follow the basic principles of healthy cooking.
7. Ability to provide a balanced diet based on a client’s health and physical condition, using client’s feeding technique and special tableware and cutlery to provide the client with functional or cognitive impairment.
8. Ability to assist a healthcare professional in feeding a client through a probe.
9. Ability to identify potential complications when feeding a client through a probe.
10. Ability to carry out caring activities for proper sleep and rest.
11. Ability to motivate a client to follow the daily regime.
12. Ability to take action to ensure client’s urination and defecation.
13. Ability to identify pathological processes after urination and defecation.
14. Ability to identify urinary and defecation problems in clients with sedentary lifestyle.
15. Ability to perform discharge assessment in relation to the health pathology of a client.
16. Ability to perform client discharge collection according to the type of discharge.
17. Ability to take measures to reduce or prevent infections due to client discharge.
18. Ability to provide psycho-emotional and psychosocial support to a client.
19. Ability to assess client’s participation in washing.
20. Ability to ensure client washing, taking into account client’s individual needs and client safety.
21. Ability to prepare equipment and room for client hygiene procedures.
22. Ability to evaluate client’s ability to cooperate during hygiene procedures.
23. Ability to use inventory for client hygiene procedures.
24. Ability to perform client’s oral care using oral care products.
25. Ability to perform client teeth and denture cleaning using dental and denture cleaning products.
26. Ability to perform daily care of client’s face (eyes, ears and nose) using appropriate hygiene and cosmetic products as well as medication.
27. Ability to perform client’s facial hair care using the necessary tools and materials in accordance with labour protection requirements.
28. Ability to arrange client’s daily hair using appropriate equipment and cosmetic products.
29. Ability to perform scalp care and hair washing according to client’s state of health and ability to cooperate.
30. Ability to use hair washing equipment, detergents, cosmetics according to the type of hair washing and individual needs of a client.
31. Ability to evaluate client’s involvement in the washing process.
32. Ability to choose the type of client’s washing according to the client’s state of health and ability to cooperate.
33. Ability to provide client washing, taking into account client’s individual needs, skin characteristics and client safety.
34. Ability to use basic elements of massage technique to improve client’s blood circulation during hygiene procedures.
35. Ability to evaluate client’s health before and after the use of the basic elements of massage.
36. Ability to perform client’s hand skin and hand nail care using appropriate treatments and cosmetic products for hand and hand nail care.
37. Ability to evaluate pathological conditions of hand nails.
38. Ability to perform client’s foot and nail care using appropriate medical and cosmetic foot and nail care products.
39. Ability to evaluate pathological conditions of foot nails.
40. Ability to use foot and nail care techniques in accordance with client’s ability to cooperate and state of health.
41. Ability to perform interpersonal care using equipment and technical aids appropriate to client’s level of care.
42. Ability to perform incontinence care with incontinence hygiene equipment, detergents and cosmetic products.
43. Ability to provide hygienic procedures for a client with incontinence.
44. Ability to detect and, as far as possible, prevent or mitigate complications associated with incontinence.
45. Ability to change client’s body linen according to client’s individual needs and level of self-care.
46. Ability to provide measures to control the spread of infections during infectious laundry collection.
47. Ability to make client bedding and change of bed linen using appropriate techniques on occupied and unoccupied bed.
48. Ability to perform client positioning using technical aids and equipment during positioning, as well as following basic ergonomic principles.
49. Ability to provide client comfort and safety during positioning.
50. Ability to use positioning technique to prevent bedsores.
51. Ability to move client using technical aids, following ergonomic principles.
52. Ability to ensure client safety while using technical aids.
53. Ability to select and use appropriate technical aids that are most suitable and appropriate for a client, taking into account client safety.
54. Ability to help client move inside and outside.
55. Ability to provide client support and a sense of security while on the move.
56. Ability to identify client’s social needs.
57. Ability to ensure attendance at events while respecting client safety.
58. Ability to evaluate environmental accessibility options before attending events.
59. Ability to accurately document caregiving activities.
60. Ability to use information technologies (professional applications) to record care activities performed.
61. Ability to respect client data protection and confidentiality.
62. Ability to use professional terminology in the official language.
63. Ability to monitor client’s health status and identify changes in health status.
64. Ability to provide clients with medication adherence to health care professional guidance and recommendations.
65. Ability to carry out maintenance of client’s technical aids according to their instructions for use.
66. Ability to evaluate the functionality of the technical aid according to the instructions for use.
67. Ability to provide a client with access to technical aids.
68. Ability to perform specific care according to client’s individual needs.
69. Ability to perform palliative and dying client care.
70. Ability to take actions to provide client’s post-mortem care within their area of expertise.
71. Ability to make payments entrusted to a client, incl. payments in the e-environment.
72. Ability to maintain confidentiality when making payments.
73. Ability to purchase, order or subscribe to press publications according to client’s interests, incl. using the e-environment.
74. Ability to prepare or assist in the preparation of correspondence and shipments as directed by a client.
75. Ability to maintain the confidentiality of correspondence.
76. Ability to make purchases according to client’s instructions.
77. Ability to purchase food products in accordance with the basic conditions of a healthy diet, respecting the terms of their realisation.
78. Ability to handle client financial resources economically and accurately complete financial accounting forms.
79. Ability to take care of client’s pets following client’s instructions.
80. Ability to perform daily cleaning of rooms in accordance with hygiene and anti-epidemic regime requirements, taking into account room cleaning zoning.
81. Ability to ensure the collection, sorting and utilisation of waste in accordance with the hygienic and anti-epidemic plan of the social care facility.
82. Ability to ensure cleanliness and storage of client laundry.
83. Ability to use, maintain and store kitchen equipment and household appliances.
84. Ability to take measures to ensure and retain heat in accordance with fire safety requirements.
85. Ability to supply and carry out water in compliance with sanitary and ergonomic requirements.
86. Ability to provide drinking water storage in accordance with hygiene requirements.
87. Ability to take care of client’s footwear and ensure their storage in accordance with hygiene requirements.
88. Ability to agree with a client on the procedure for storing and arranging their personal belongings.
89. Ability to take care of houseplants at client’s request.
90. Ability to defrost and clean a client’s refrigerator, following electrical safety measures and food storage rules.
91. Ability to provide a client with life activities and their preservation.
92. Ability to involve a client in the care process.
93. Ability to encourage a client to remain involved in self-care.
94. Ability to engage in meaningful dialogue to maintain client’s life activities.
95. Ability to identify client satisfaction with the service provided and its quality.
96. Ability to motivate a client to make suggestions for improvement of the service.
97. Ability to identify client’s interests.
98. Ability to perform client support in daily activities and the development, preservation of small motor functions.
99. Ability to provide information to a client about the need for activities and their availability.
100. Ability to promote client involvement in mental, physical and social care.
101. Ability to eliminate the risks of client separation and isolation and act upon client’s wishes.
102. Ability to create a safe environment indoors and outdoors.
103. Ability to recognise threats to client’s health and safety.
104. Ability to provide a client with continuous monitoring.
105. Ability to engage in the use of security button and electronic monitoring system.
106. Ability to comply with client’s rights by following the latest developments in the relevant regulatory enactments.
107. Ability to navigate the laws and regulations governing the care work.
108. Ability to provide infection control during the spread of infectious diseases and epidemics within own area of expertise.
109. Ability to provide client isolation during epidemics and infectious diseases.
110. Ability to perform procedures and measures following exposure to potentially infectious biological materials.
111. Ability to interact with customer support systems – individuals, institutions, professionals and service providers.
112. Ability to understand the importance of service continuity and interaction in the care process.
113. Ability to assess the importance of technical aids, environmental accessibility, specialised transport in the care process.
114. Ability to identify potential threats during service delivery and to engage relevant specialist to address them.
115. Ability to engage in teamwork within own competence.
116. Ability to provide regular and accurate information to those involved in the care process regarding the results achieved and the desired changes.
117. Ability to agree with other team members on future information sharing and feedback.
118. Ability to understand the division of competencies between different service providers.
119. Ability to work in a team if the service is provided by several specialists at the same time.
120. Ability to transfer and receive information according to competence.
121. Ability to have a positive dialogue with a client about the goals of the professionals involved in the care process.
122. Ability to engage clients in activities and health services following recommendations from health professionals.
123. Ability to explain to a client the conditions of receiving and providing the service.
124. Ability to inform relatives involved in client care about care issue.
125. Ability to identify changes in the health status of a client by applying the technique for determining health changes.
126. Ability to provide first aid to all age groups within own competence.
GENERAL competences:
1. Ability to communicate orally and in writing in the official language.
2. Ability to comply with job safety, environmental and personal protection requirements accurately, taking care of the safety of self and patients.
3. Ability to comply with occupational safety and fire regulations and to deal promptly with emergencies.
4. Ability to assess work environment risks and act without harming own and client’s health.
5. Ability to meet work safety requirements.
6. Ability to choose and use appropriate personal protective equipment.
7. Ability to establish legal employment relationships and adhere to the company’s internal culture and agenda.
8. Ability to be aware of own responsibilities in the context of civil society.
9. Ability to communicate with a client using professional terminology in one of the languages of the EU Member States.
10. Ability to rationally plan work according to the priority of work.
11. Ability to cooperate within the norms of business communication.
12. Ability to adequately evaluate and purposefully improve own professional qualification.