PROFESSIONAL knowledge:
At the concept level:
1. Internal and external sectoral laws and regulations.
2. Requirements of quality standards.
3. Manufacturing flow.
4. Microbiological, physical, and chemical assessment methods.
5. Product manufacturing technologies (bioeconomy, conventional).
6. Description of product nutrients.
7. Description of healthy and balanced diet.
8. Types and selection of materials and packaging.
At the comprehension level:
1. Resources for completion of the work task.
2. Technological facilities, their classification.
3. Guidelines for good hygiene practice.
4. Minimum hygiene requirements in a food industry company.
5. Technological and manufacturing processes.
6. Technological documentation.
7. Information of the process chart.
8. Description of raw materials and products.
9. Hygiene requirements for the processes of pre-treatment of raw materials and products.
10. Compatibility of products and raw materials.
11. Planning of product handling and working hours.
12. Occurrence of technological processes in intermediates during their preparation.
13. Technological processes of preparation of dishes and beverages.
14. Sequence and time-limits of execution of work.
15. Basic principles of healthy lifestyle.
16. Regularity of meals.
17. Necessary amount of nutrients for wholesome diet of a human.
18. Recommended energy and nutrient intake.
19. Culinary history of Latvia..
20. Local products and their origin, traditions, and annual festivities.
21. Specific character of provincial and regional dishes.
22. Principles of developing a cyclical calendar of seasonal dishes.
23. Basic principles of the arrangement of a dish.
24. Crockery, accessories, and materials for decoration of a dish.
25. Types of warehouses and their description.
26. Maintenance of technological facilities – refrigeration equipment in working order.
27. Types and application of vacuum packaging or special packaging.
28. Types of packaging materials, their description and selection.
29. Types and application of vacuum packaging or special packaging.
30. Confectionery storage modes and periods.
31. Principles of storage of products, expiry dates.
32. Risks during the storage of products.
33. Planning of product handling and working hours.
At the application level:
1. Compliance with work plans and schedules.
2. Technological processes.
3. Occupational safety requirements for use of technological facilities, equipment, and inventory.
4. Operating rules of technological facilities.
5. Personal and personnel hygiene requirements.
6. Cleaning and washing products.
7. Professional ethics.
8. Professional interaction.
9. Work in a team.
10. Sensory evaluation methods.
11. Criteria for the control of acceptance of products.
12. Quality indicators of raw materials and products.
13. Use of measuring instruments.
14. Professional terminology.
15. Units of measurement for weight.
16. Technological equipment and inventory for pre-treatment.
17. Types of pre-treatment of raw materials and products, their description.
18. Quality indicators of products and raw materials.
19. Time-limits for performance of pre-treatment.
20. Quality indicators of raw materials and products.
21. Product-specific characteristics, their description.
22. Description of sensory evaluation indicators.
23. Description of the necessary raw materials and products.
24. Ways and techniques of preparing intermediates.
25. Requirements for storage of raw materials and products.
26. Basic techniques, auxiliary techniques, and combined techniques for thermal treatment.
27. Hygiene requirements for preparing dishes.
28. Technology for preparing cold and hot beverages.
29. Technology for preparing cold and hot dishes and snacks.
30. Changes in the quality of dishes.
31. Quality indicators.
32. Product treatment techniques for maximum preservation of nutrients in products.
33. Presentation of Latvian dishes.
34. Traditions of serving dishes.
35. Edible products from the nature.
36. Availability of seasonal products, their consumption and cooking.
37. Basic elements of decoration.
38. Basics of decorative cutting.
39. Dish serving temperatures.
40. Dish serving methods.
41. Dish serving sequence.
42. Facilities for keeping the dishes warm.
43. Storage modes and periods.
44. Information of the marking for temporary and long-term storage of products.
45. Packing techniques.
46. Information of the marking.
47. Storage periods.
48. Risk analysis.
49. Description of warehouses.
50. Application of storage containers and kitchen inventory.
51. Measuring and control requirements for storage of foodstuffs.
52. Procedures for storage of products.
53. Compatibility of product groups.
54. Requirements for storage of products (temperature, humidity, duration, etc.).
55. Sell-by dates of products and raw materials.
GENERAL knowledge:
At the concept level:
1. Diversity of social relations.
2. Social and political structure of society.
3. Organisation of the labour protection system.
4. Internal and external sectoral laws and regulations.
5. Laws and regulations regarding business activity.
6. Planning and decision-making principles.
At the comprehension level:
1. Vocabulary.
2. Grammar and language functions.
3. Types of verbal interaction.
4. Language styles and characteristics of intonation.
5. Diversity of language and communication in different contexts.
6. Principles of promoting cooperation.
7. Creation of a team.
8. Settling of conflicts.
9. Laws and regulations regarding information technologies.
10. Operating principles of computer and office equipment.
11. Laws and regulations regarding labour protection, electrical and fire safety, and nature and environmental protection.
12. Essence of sustainable development.
13. Working conditions and human health as a precondition for life quality.
14. Protective fire safety equipment and its application.
15. Basic principles of ergonomics.
16. Work environment risk factors and assessment methods.
17. Need for sorting of waste.
18. Economic resources and fundamental issues of economics.
19. Types of commercial activity.
20. Role of the business plan in the business activity.
21. Importance of employee motivation and development of talents in increasing the work quality.
At the application level:
1. Time planning.
2. Official language.
3. Foreign language.
4. Intercultural interaction.
5. Time planning techniques.
6. Effective interaction and cooperation techniques.
7. Business communication process.
8. Application software in compliance with the work task.
9. Work with office equipment.
10. Information systems security.
11. Computer security programmes.
12. Preventive measures to remedy work environment risk factors.
13. Electrical safety regulations.
14. Safety signals and signs.
15. Protective work equipment and its application.
16. Requirements for the use of personal and collective protective equipment.
17. Safe and ergonomic work practices.
18. First aid.
19. Action in an emergency.
20. Calculation.
21. Units of measurement and shapes.
22. Mathematical methods and instruments.
23. Organisation of the work of the company.
24. Planning of work sequence.
25. Basics of marketing.
26. Learning strategies.
27. Self-assessment principles.

PROFESSIONAL skills:
1. To get acquainted with the daily plan and work tasks.
2. To plan rational performance of work tasks within different time-limits in cooperation with the cook.
3. To assess the availability of resources responsibly.
4. To prepare technological facilities and inventory for work in accordance with the work task.
5. To assess the readiness of technological equipment and inventory for work.
6. To inform the responsible employee about the technical deficiencies of technological facilities and inventory.
7. To apply personal hygiene requirements.
8. To comply with personnel hygiene requirements.
9. To responsibly use personal protection equipment at work, including protective clothing.
10. To undergo regular health checks.
11. To apply appropriate cleaning and washing products.
12. To comply with the plan for cleaning and disinfection of the premises, facilities, and equipment of the company.
13. To comply with the requirements for performance of technological processes.
14. To read process charts.
15. To complete own work tasks accurately and sequentially.
16. To analyse the assigned task together with the chef and colleagues.
17. To clarify the content and due dates of the work task.
18. To perform works, as instructed by the chef.
19. To complete professional work tasks, taking into account rational time sharing.
20. To comply with the rules for acceptance of the raw materials and products.
21. To assess the packaging and its condition responsibly.
22. To read the information of the marking accurately.
23. To prepare measuring instruments for the work process.
24. To weigh and dose raw materials and products accurately, in compliance with the requirements of the process chart.
25. To apply the type of pre-treatment appropriate for raw materials and products.
26. To perform the pre-treatment of raw materials and products in accordance with the work task.
27. To comply with hygiene requirements while performing the pre-treatment.
28. To determine the compliance of raw materials in accordance with the instructions of the process chart and the chef.
29. To implement pre-treatment processes appropriate for raw materials.
30. To monitor the quality of products and raw materials during the pre-treatment.
31. To respect time-limits for execution of work.
32. To perform sensory evaluation of properties describing the raw materials and their quality indicators in accordance with the established criteria.
33. To inform the responsible employee about a non-conformity with the quality requirements for raw materials.
34. To inspect the prepared raw materials, products, additives, and materials in quantity and quality.
35. To make intermediates.
36. To comply with the requirements and conditions for storage of the prepared raw materials and intermediates.
37. To thoroughly assess the quality indicators of the prepared raw materials and products.
38. To make intermediates in accordance with the instructions of the process chart and the chef.
39. To evaluate the prepared raw materials and products for preparation of dishes, side dishes, and beverages in accordance with the process chart.
40. To follow the technological processes of dishes and beverages.
41. To prepare the following in accordance with the type of the product:
– dishes involving meat, poultry, and offals (including wild animals and birds);
– dishes involving fish and seafood;
– dishes involving vegetables and fruits (including from the nature);
– dishes involving legumes, grains, and grain processing products;
– dishes involving flour;
– dishes involving milk, milk products, and eggs;
– vegetarian and dietetic dishes (gluten-free, etc.).
42. To prepare the following in accordance with the type of the dish:
– cold and hot snacks;
– sauces;
– soups;
– main courses (including fish, meat, vegetable, grain, flour, and other dishes);
– desserts;
– beverages.
43. To follow the sequence of execution of work specified in process charts.
44. To respect time-limits for execution of work.
45. To assess the quality indicators of the finished dishes and beverages.
46. To apply the basic principles of preparing healthy food on a daily basis.
47. To diversify the products to be used for preparing dishes.
48. To use products of all groups of foodstuffs for preparation of dishes.
49. To use/ apply vegetable products for daily meals.
50. To responsibly care for preservation of the heritage of Latvian, provincial, and regional cuisine.
51. To promote regional, traditional, and annual festivity dishes.
52. To respect the common traditions of preparation, decoration, and serving of dishes.
53. To use products cultivated and manufactured in Latvia and products form the nature for preparation, decoration, and serving of dishes.
54. To prepare simple and traditional dishes, using seasonal (typical to Latvia) products.
55. To choose crockery in accordance with the type of dish and way of serving it.
56. To arrange the ingredients of the dish in accordance with the process chart and the way of serving the dish.
57. To respect the proper way of serving the dish.
58. To prepare the dish for serving accurately.
59. To ensure dish serving temperatures.
60. To assess the condition of technological facilities, warehouses, their inventory, and equipment (hygiene and other indicators) responsibly.
61. To comply with warehouse temperature modes and storage requirements.
62. To prepare materials and marking information.
63. To pack and mark products according to the established criteria.
64. To monitor storage modes and expiry dates.
65. To place the products in the warehouse in accordance with the handling sequence.
66. To prepare intermediates and finished preparations for their packing in vacuum or special packaging.
67. To check the compliance of the packaging material with the intended application.
68. To pack the product in accordance with the technological instruction and operating instruction of facilities.
69. To observe the temperature and periods of the storage of final preparations and intermediates.
70. To comply with the marking and its information during the storage.
71. To arrange the groups of products in the warehouse in accordance with the rotation principle and compatibility.
72. To observe product expiry dates accurately.
73. To follow the manufacturing flows and their sequence.
74. To take into account the handling of products and raw materials in the manufacturing process and during the manufacturing.
75. To take part in stock-taking of products in the kitchen.
GENERAL skills:
1. To perform works in accordance with the daily plan.
2. To perform works, taking into account rational time sharing.
3. To communicate in the official language.
4. To use professional terminology to complete work tasks.
5. To communicate in one foreign language both orally and in writing.
6. To use professional terminology in at least one foreign language.
7. To cooperate in a team, being aware of own responsibility when completing a joint task.
8. To cooperate effectively in different environments and situations while carrying out professional duties.
9. To think critically and creatively.
10. To plan own time and the time of others rationally.
11. To identify the causes of stress.
12. To use computer and office equipment to complete professional work tasks.
13. To process information purposefully, choosing the most appropriate solution.
14. To exchange with information responsibly.
15. To prepare professional documents according to own competence and organise their flow independently, using application programmes.
16. To find the necessary information in internet resources and data carriers.
17. To assess the reliability of information critically.
18. To organise the workplace in compliance with labour protection, electrical and fire safety, and environmental protection requirements.
19. To use personal protection equipment at work, including protective clothing.
20. To assess the impact of work environment risk factors on health.
21. To comply with labour legislation requirements.
22. To comply with the internal work procedure regulations of the company.
23. To comply with the requirements for sorting waste generated during the manufacturing process.
24. To apply fire safety, civil protection, and electrical safety regulations while carrying out the duties of a confectioner.
25. To apply protective fire safety equipment.
26. To apply ergonomics requirements in setting up the workplace.
27. To prepare the workplace for safe performance of work.
28. To maintain the workplace and equipment in constant working order.
29. To use the ABC method to prevent the most critical conditions and preserve and sustain life.
30. To provide first aid in occupational accidents.
31. To apply mathematical calculations.
32. To develop process charts, substantiating the calculations mathematically.
33. To think critically and creatively.
34. To become personally involved in the generation of new ideas (including creation of dishes), taking the initiative.
35. To define priorities by providing arguments.
36. To plan resources effectively.
37. To assess economic risks.
38. To take decisions on the solution to problems in specific situations.
39. To evaluate professional experience and options for the development of own career.
40. To critically evaluate and use the obtained information in the professional activity.
41. To apply different learning strategies.
42. To keep up with the current events in the catering sector.

PROFESSIONAL competences:
1. Ability to complete the work task, evaluating the work plan.
2. Ability to prepare technological facilities, equipment, and inventory for performance of work tasks.
3. Ability to maintain the workplace and work environment in accordance with the requirements of laws and regulations.
4. Ability to accurately comply with the requirements of process charts and the technological process in the overall manufacturing process.
5. Ability to responsibly cooperate with colleagues while planning the work and time to complete tasks.
6. Ability to accept products from the warehouse, as instructed by the chef.
7. Ability to weigh and dose products and raw materials accurately, in accordance with the conditions of process charts.
8. Ability to perform pre-treatment of raw materials and products, applying the appropriate type of pre-treatment.
9. Ability to comply with raw material and product storage modes and requirements in pre-treatment processes.
10. Ability to assess the quality indicators of raw materials and products, using sensory evaluation methods.
11. Ability to prepare raw materials and products for the manufacturing process in accordance with the work task.
12. Ability to prepare different intermediates in accordance with technological processes and the instructions of the chef.
13. Ability to prepare dishes, side dishes, and beverages according to the type of products and dishes, complying with the requirements of process charts and the instructions of the chef.
14. Ability to respond to the changes in the quality of dishes during their preparation.
15. Ability to apply the basic principles of healthy diet for preparation of different dishes, as instructed.
16. Ability to responsibly care for preservation of the heritage of Latvian cuisine, respecting the specific character of preparing provincial and regional dishes.
17. Ability to decorate dishes as instructed, choosing the appropriate crockery, accessories, and decoration materials.
18. Ability to prepare different dishes for serving in accordance with the instructions and the serving method.
19. Ability to ensure the readiness of technological facilities and premises for storage of different products.
20. Ability to apply appropriate marking and packaging intended for storage of products, as instructed.
21. Ability to pack intermediates and finished preparations for their storage in vacuum and special packaging.
22. Ability to ensure the modes and periods of storage of the finished preparations and intermediates, monitoring their quality during the storage.
23. Ability to accurately observe the compatibility and respect product storage principles and expiry dates in the storage process.
24. Ability to take into account the sequence of handling raw materials and relevance of manufacturing flow in manufacturing processes.
GENERAL competences:
1. Ability to cooperate with colleagues while planning and performing works.
2. Ability to express and interpret concepts, thoughts, facts, and opinion in the official language both orally and in writing.
3. Ability to communicate in at least one foreign language to complete professional work tasks.
4. Ability to engage in teamwork effectively, following the principles of professional ethics and communication.
5. Ability to confidently and safely select and use information and communication technologies to complete a professional work task.
6. Ability to comply with labour law, work, environmental protection, fire safety, civil protection, and electrical safety regulations in compliance with the requirements of laws and regulations.
7. Ability to provide first aid and act in an emergency.
8. Ability to apply mathematical calculations to complete a work task.
9. Ability to generate new ideas and take reasoned decisions in specific situations within the scope of own professional activity.
10. Ability to plan and take decisions while making own professional career.