1. The KNOWLEDGE at the level of notion:
1.1. legal employment relations.
1.2. labour protection.
1.3. environmental protection.
1.4. basic principles of the operation planning of the company.
1.5. basics of communication.
1.6. basics of economics.
2. The KNOWLEDGE at the level of understanding:
2.1. basic principles of the critical control points of hazard analysis.
2.2. general hygiene requirements in accordance with the applicable laws and regulations.
2.3. requirements for the materials coming into contact with food.
2.4. provision of the first aid.
2.5. basics of cleaning, washing and disinfection.
2.6. storage requirements of chemical products.
2.7. operating and electric safety regulations of equipment.
2.8. chemical composition and basic storage principles of raw materials and products.
2.9. losses of raw materials and factors causing them.
2.10. food and drink menus, their types and the basic principles of their drawing up.
2.11. hospitality and communication principles.
2.12. basic types and principles of table setting in different events.
2.13. cuisine culture of different countries, its traditions and characteristics.
2.14. calculation of food and drink prices.
2.15. basic principles of marketing and sales promotion.
2.16. types and structure of catering companies.
2.17. basic principles of psychology and communication.
2.18. professional terms in German, French and English.
3. The KNOWLEDGE at the level of use:
3.1. work organization in catering companies.
3.2. basic principles of hazard analysis and critical control points.
3.3. hygiene and environmental protection requirements in the food chain.
3.4. labour protection in catering companies.
3.5. fire and electrical safety in catering companies.
3.6. basic operating principles of technological devices in kitchens, restaurants and bars.
3.7. basics of hospitality.
3.8. basics of enogastronomy.
3.9. preparation of sales and production premises for work in the catering companies.
3.10. preparation of crockery and cutlery  for work and their usage.
3.11. table linen, their types, care, storage and preparation for work.
3.12. table setting types.
3.13. taking and processing orders.
3.14. guest reception and service rules.
3.15. food and confectionary description.
3.16. basics of the nutrition studies (description of products and their role in nutrition).
3.17. ways and order of serving food and drinks.
3.18. types of payments with a guest.
3.19. basics of communication psychology and conflict solution procedure (methods).
3.20. official language.
3.21. one foreign language at the level of communication.
3.22. cooking and confectionary know-how.
3.23. elaboration and usage of the technological documentation.
3.24. basic rules of food and drink menu development.
3.25. preparation of accounting and reporting documentation and production data analysis.
3.26. usage of the computerized accounting system of the company.
3.27. work process control.

1. To rationally organize the work process in the catering company.
2. To comply with the safety, security and hygiene regulations.
3. To organize the guest service process in line with the generally accepted rules and specific character of the company.
4. To have a good knowledge of the possibilities of providing resources necessary for the work process.
5. To define the quality and amount of raw materials, materials and human resources in advance.
6. To select the technological equipment and inventory according to the specific character and needs of the company.
7. To order raw materials of good quality and organize their delivery process.
8. To accept raw materials and other materials and make the organoleptic assessment of their quality.
9. To read and understand the labels of raw materials and other materials.
10. To observe the storage and shelf-life conditions of prepared foodstuff, finished products and beverages.
11. To prepare business premises, inventory and crockery, and cutlery for their utilization.
12. To set up a food and drink menu according to the particular event.
13. To take and process orders.
14. To perform accounting and reporting operations, including cash income reporting.
15. To work with all kinds of documentation in catering companies.
16. To make food and drink calculations and calculate the cost price.
17. To select raw materials of good quality and the appropriate techniques when preparing meals included in the menu.
18. To assess the suitability of the technological equipment for the performance of the particular work.
19. To prepare meals in line with the particular technique in order to maintain their nutritional value.
20. To make the organoleptic evaluation of the finished products.
21. To prepare the meals for serving.
22. To prepare and portion the meals in the presence of the customer.
23. To control the work and responsibility of his/ her subordinates.
24. To instruct employees and control observance of the occupational safety regulations.
25. To understand, comply with and ensure observance of the sanitary regulations.
26. To consider the necessity of using cleaning and detergents and disinfectants.
27. To provide and ensure proper preparation and utilization of detergents and disinfectants.
28. To observe and meet the environmental protection requirements.
29. To provide the first aid.
30. To resume and evaluate the production results of the company.
31. To propose ideas for offer improvement.
32. To make individual decisions.
33. To substantiate (justify) his/ her decision.
34. To take responsibility of his/ her actions.
35. To analyse his/ her actions.
36. To assess his/ her own knowledge and skills.
37. To find optimal solutions in high-stress situations.
38. To be proficient in the official language.
39. To be proficient in one foreign language at the level of communication.
40. To use professional terms in the official language and two foreign languages (French and English).

1. Ability to manage production and service operations.
2. Ability to work in a team, communicate with customers and cooperation partners by observing the basic principles of labour ethics and communication.
3. Ability to act in high-stress situations and deal with conflicts according to his/ her professional expertise.
4. Ability to understand and observe the environmental and labour protection regulations and ensure their compliance.
5. Ability to understand and organize observance of the occupational safety regulations and control their compliance.
6. Ability to understand and observe the electrical and fire safety regulations and control their compliance.
7. Ability to understand and meet the hygiene requirements and sanitary regulations, coordinate and ensure their compliance.
8. Ability to plan and control the production process by dealing with problems in a flexible way, and guarantee proper quality.
9. Ability to assess and foresee the potential risks in order to produce a harmless final product by observing the proper technological procedure.
10. Ability to plan and define the amount of resources necessary for the work process.
11. Ability to accept and assess the quality of the resources necessary for the work process.
12. Ability to understand, observe and control rational storage, processing and distribution processes of products (raw materials).
13. Ability to plan, organize and ensure guest (customer) service according to company offer.
14. Ability to prepare, use and analyse the technological documentation, as well as accounting and reporting documents of the catering company.
15. Ability to use the computerized management system of the company.
16. Ability to maintain records and reporting process of the production process.
17. Ability to make individual decisions and take responsibility of one’s actions.
18. Ability to analyse the outcome of the company work and propose further operation improvement measures.
19. Ability to substantiate his/her opinion in problem situations.
20. Ability to communicate in the official language and one foreign language.
21. Ability to follow  innovations of the industry.
22. Ability to motivate his/her colleagues.
23. Ability to organize improvement of his/her qualification and that of his/her colleagues.
24. Ability to evaluate his/her own professional experience and qualification and those of his/her colleagues.