Occupational standard

Transcription

1 Occupational standard Cook, level 4 The occupational standard is a document, that describes the job and competence s, i.e. a set of skills, knowledge and attitudes required for successful job performance in a particular occupation. Application areas of the occupational standard 1) Drafting of curricula and training programmes meeting the s of labour market. 2) Evaluation of competence of the people, incl self-evaluation and conformity evaluation upon awarding an occupational qualification. 3) Description and introduction of occupational qualifications. 4) Career planning and creation of a basis for lifelong learning. 5) Identification of personnel training needs and planning of training. 6) Drafting of job descriptions and recruitment of employees. 7) Comparison of occupational and educational qualifications. Occupational qualification title Specialisation Estonian qualifications framework (EstQF) level Cook, level 4 4 Catering kitchen work Cook, level 4 Catering kitchen work Restaurant work Cook, level 4 Restaurant work Title on the certificate 1

2 Part A JOB DESCRIPTION A.1 Job description On the professional field of culinary arts, occupational standards for assistant cook, level 3; cook, level 4 and master chef, level 5 have been developed. A cook has necessary competences for individual work. A cook handles raw materials for food by using different cold and hot processing techniques and prepares and serves dishes according to the manual. The job of a cook requires economical thinking, including skills for handling raw materials for food and food in an economical manner. Fulfills self-check activities. The nature of the work requires skills to organize one s work and time independently and in a rational manner. Willingness and skills to work in a team and under supervision are also required. A cook will prepare food according to the needs and requests of customers and acts and performs ethically, aesthetically and in other socially approved ways. A cook can specialize on catering kitchen work or restaurant work. A.2 Units and tasks Obligatory units A.2.1 Planning and organizing work: 1) fulfilling self-check activities; 2) planning and organising work; 3) cleaning activities. A.2.2 Putting together menus: 1) calculating prices and raw materials for food; 2) putting together technological charts; 3) preparing menus. A.2.3 Management of goods: 1) monitoring storage conditions; 2) managing documentation on goods; 3) taking stock of storage conditions. A.2.4 Preprocessing raw material for food: 1) cold preprocessing of raw material for food; 2) hot preprocessing of raw material for food. A.2 5 Preparing dishes: 1) preparing appetizers; 2) preparing soups; 3) preparing sauces; 4) preparing dishes from meat, poultry, fish and seafood; 5) preparing dishes from vegetables and forest bounty; 6) preparing food and side dishes from grain and groat products; 7) preparing food from dairy products and eggs; 8) preparing desserts; 9) preparing pastry products; 10) preparing hot and cold beverages. A.2.6 Servicing and sales work: 1) creating positive contact with clients; 2) finding out the needs of customers; 3) being familiar with the menu; 2

3 4) setting and servicing of tables; 5) serving food and beverages; 6) formalizing of portions and platters; 7) finishing the service situation; A.2.7 Supervising colleagues: 1) collecting, analyzing and forwarding information necessary for fulfilling tasks; 2) checking over the quality of work; 3) creating a positive work environment; 4) solving problems. A.2.8 Developing products: 1) collection and processing of information according to the needs of the company; 2) development of products. Units of specialization Catering kitchen work A.2.9 Organizing catering kitchen work: 1) using equipment for catering kitchens; 2) finding out the need for raw material for food; 3) preprocessing raw material for food in large quantities; 4) preparing food in large quantities; 5) serving food in the catering kitchen. A.2.10 Dietary catering: 1) putting together menus for different diets; 2) preparing food for different diets; 3) planning the frequency of meal courses. A.2.11 Catering services: 1) organizing and planning catering services; 2) putting together catering menus; 3) preparation of cold and hot appetizers; 4) servicing. Restaurant work A.2.12 Organizing restaurant work: 1) preparing dining hall and tables for the menu; 2) preparing food and beverages according to the restaurant menu; 3) servicing customers; 4) presenting products and services; 5) serving food and beverages. A.2.13 Party serving: 1) preparing food according to event format; 2) preparing the dining hall and tables; 3) preparing food and beverages; 4) serving food and beverages; 5) presenting products and services. A.2.14 National and regional cuisine: 1) preparing different national dishes; 2) serving different national dishes. A.3 Working environment and specific aspects of work This occupational qualification requires preparedness to work on weekends, national holidays and on evening and night shifts. The job can be periodically stressful. The job requires readiness and skills to 3

4 communicate with people. A.4 Tools Kitchen equipment: equipment for processing vegetables, meat and fish, slicers and cutters, electric-, gas- and induction stoves, roasting- and cooking ovens, steaming and boiling devices, emitting devices, cooling and refrigerating equipment, dishwashers, scales, film packers, vacuumizers, miers, whippers, handcarts. Small tools: GN-containers, knives, cutting boards, measuring tools, handcarts, frying spatulas, scrapers, miing and whipping tools, sieves, grates, meat hammers, oven and baking molds, pans, cooking containers, dippers and other lifting tools, thermometers and bowls. Serving equipment: plates, glasses, cutlery, serving dishes and means. Accounting, cleaning and other equipment according to the nature of the restaurant. A.5 Personal characteristics necessary for this job: abilities and personality traits The job assumes readiness and skills for communication, honesty, precision, sense of obligation. The occupation of a cook requires a well-developed aesthetic taste and good sense of color, smell and taste. Good physical health and endurance and stress tolerance are required. A.6 Occupational training The occupational qualification of a cook can be acquired in a vocational educational institution, on vocational training courses for adults and at the workplace. A.7 Possible job titles Cook, chief cook. 4

5 Part B COMPETENCE REQUIREMENTS B.1 The structure of the occupational qualification When applying for an occupational qualification of a cook, certification of all obligatory competences B.2.1 B.2.8 and B.2.15 (transversal competence) is required. When applying for an occupational qualification of a cook, one can choose certification of competences related to following specializations: 1. catering kitchen work B.2.9-B.2.11; 2. restaurant work B.2.12-B B.2 Competences Obligatory competences B.2.1 Planning and organizing work EstQF level 4 1) fulfils a self-check plan; 2) manages documentation; 3) prepares their workplace and keeps it organized ; 4) plans their work schedule, arranges their work independently and rationally, according to the workload of the company and general workload and is prepared to work in a team; 5) uses and cleans kitchen equipment and tools and maintains them daily, according to their user and maintenance manual; 6) performs daily cleaning tasks according to the cleaning schedule. Supporting knowledge: 1) basics of organisation of work; 2) s for self-check; 3) documentation required in kitchen work; 4) relevant legislation (labour laws, Food Act, Law of Obligations Act, Consumer Protection Act etc.); 5) cleaning equipment and -chemistry; 6) kitchen equipment and tools. B.2.2 Putting together menus EstQF level 4 1) puts together price calculations for raw material for food; 2) calculates the demand and cost of raw material for food and sales price of dishes according to the nature of the catering establishment, its location, quality of provided services and pricing policy of the company; 3) puts together technological charts and standard recipes; 4) puts together menus and offers according to the principles of menu creation, specifics of the catering establishment and different types of meals, taking into account the seasonality, and requests and needs of customers (e.g. self-service tables, wedding-, birthday- and other themed tables); 5) creates menus for children and persons with special needs (lactose intolerance, coealiac disease, 5

6 diabetes, more common food allergies etc.). ESF programm Kutsete süsteemi arendamine Supporting knowledge: 1) basics of nutrition, including healthy nutrition; 2) basics of menu creation; 3) basics of calculation, mathematical operations required in catering. B.2.3 Management of goods EstQF level 4 1) stores products according to s of food hygiene; 2) checks the quality of goods daily and keeps track of realization dates; 3) assesses the daily product volume and assures optimal reserve necessary for work, according to the movement speed of product flows within a specific company and supplying frequency of different goods; 4) assures that the product amount and quality is in conformance with relevant documentation, assures the eistence of all certificates and systematic conservation of documents; 5) enters the documentation of goods to the database; 6) formalizes accompanying documents of outbound or returned goods or packaging; 7) takes stock of storage conditions according to internal procedure rules of the company. Supporting knowledge: 1) basics of storage management; 2) packaging and labeling food products, realization times of different product categories; 3) basics of cash systems and warehouse management products used in catering; 4) word processing and spreadsheet software programs. B.2.4 Preprocessing raw material for food EstQF level 4 1) preprocesses raw material for food (e.g. vegetables, grain, dairy products, fish, seafood, meat) by using proper and relevant cold preprocessing techniques (including sorting, cleaning, washing, peeling, different chopping methods, flouring, molding, whipping, marinating ); 2) preprocesses raw material for food (e.g. vegetables, grain, dairy products, fish, seafood, meat) by using proper and relevant hot preprocessing techniques (including boiling and its different forms, stewing, frying and its different forms, smoking, flambéing and other combined cooking methods); 3) handles the raw material for food in an economical manner. Supporting knowledge: 1) cold processing techniques (including sorting, cleaning, washing, peeling, different chopping methods, flouring, molding, whipping, marinating); 2) hot processing techniques ( including boiling and its different forms, stewing, frying and its different forms, smoking, flambéing and other combined cooking methods); 3) preservation techniques (including salting, acidulating, marinating, refrigerating, vacuumizing, conserving, drying); 6

7 4) assortment of raw material for food and food, quality, chemical composition, nutritive value, taste qualities, options for use, storage conditions and realization times, loss norms when processing the raw material for food. B.2.5 Preparing dishes EstQF level 4 1) prepares food according to technological charts or standard recipes and customer s s; 2) uses proper and relevant kitchen techniques, cold- and hot processing techniques; 3) uses tools, equipment and machinery suitable for specific tasks, takes into account safety s; 4) prepares and seasons foods by abiding with generally accepted quality standards and traditions; 5) prepares different cold and hot appetizers (e.g. sandwiches, snacks, salads); 6) prepares different cold and hot soups (e.g. clear soups, puree soups, dessert soups); 7) prepares different cold and hot sauces, including warm Mother sauces (Béchamel, Velouté, Espagnole); 8) prepares food from meat, poultry, fish and seafood; 9) prepares food from of dishes from vegetables and forest bounty ; 10) prepares food from grain and groat products; 11) prepares from dairy products and eggs; 12) prepares different cold, frozen and hot desserts; 13) prepares different pastry products (from yeast and biscuit dough, puff pastry, sweetened short pastry, chou pastry); 14) prepares different cold and hot beverages; 15) times the preparation of dishes according to service situation. Supporting knowledge: 1) cold processing techniques (including sorting, cleaning, washing, peeling, different chopping methods, flouring, molding, whipping, marinating); 2) hot processing techniques ( including boiling and its different forms, stewing, frying and its different forms, smoking, flambéing and other combined cooking methods); 3) preservation techniques (including salting, acidulating, marinating, refrigerating, vacuumizing, conserving, drying); 4) assortment of raw material for food and food, its quality, chemical composition, nutritive value, taste qualities, options for use, storage conditions and realization times, loss norms when processing the raw material for food; 5) assortment of beverages, their quality, composition, nutritive value, taste properties, options for use; 6) basic chemical and physical changes in the process of food preparation. B.2.6 Servicing and sales work EstQF level 4 7

8 1) creates positive contact with customers, is service ready and actively communicates with customers both directly and via means of communication; 2) finds out the needs of customers and advises customers, independently solves service-related issues within their sphere of competence; 3) is familiar with dishes and beverages specified in the menu and introduces them to the customer; 4) designs, sets and serves tables of different service types; 5) uses relevant service methods and techniques, by taking into account the needs of the target group and service arrangement of the company; 6) serves dishes on temperatures and in portions specified in technological charts; 7) serves dishes and beverages (hot beverages, smoothies, juice, cocktails, etc.) prepared in the kitchen; 8) formalizes food portions and platters according to the manual; 9) completes preparation of food in the dining hall and serves it (e.g. queridon-service); 10) collects feedback from customers about the food and service during the whole service process, analyses it and forwards it to the team; 11) ends the service situation in a positive manner, with an aim for maintaining the contact with the customer; 12) takes care of accounting with clients by using different means and types of payment (cash, payment cards, invoices). Supporting knowledge: 1) basics of customer service and sales work; 2) service psychology; 3) methods and techniques for formalization and decoration of portions and platters; 4) compositions of portions and platters; 5) service forms and techniques; 6) assortment of food, quality, chemical composition, nutritive value, taste qualities, options for use, storag conditions and realization times; 7) assortment of beverages, their quality, composition, nutritive value, taste properties, options for use ; 8) basics of beverage studies, matching food and beverages; 9) organization of service and sales work; 10) work with cash register; 11) basics of business, economy and marketing; 12) basics of take-out; 13) word processing and spreadsheet software programs. B.2.7 Supervising colleagues EstQF level 4 8

9 1) instructs assistant cooks and organizes sales work; 2) collects information required for qualitative and timely performance of tasks; analyses, specifies and interprets it; 3) supplies their subordinates in time with information necessary for fulfilling tasks; 4) organizes, supervises and checks the quality of their own work and the work of their subordinates, takes responsibility for the quality of their own work and the work of their subordinates; 5) adapts quickly to changing situations by re-organizing the work of their own and their subordinates; 6) supports the formation of a positive work environment by encouraging openness, supporting development and diligence, participation and mutual acknowledgment; 7) is open to questions asked by colleagues and helpful in solving problems. B.2.8 Developing products EstQF level 4 1) collects information about changes and updates within the domain; 2) forwards information on the changes and updates within the domain to their team; 3) develops new products by taking into account the specifics of the company and needs and s of customers. Competences of the specialization Catering kitchen work B.2.9 Organizing catering kitchen work EstQF level 4 1) uses catering kitchen equipment and tools in their work, by taking into account relevant safety s; 2) plans time resources for preprocessing large quantities of raw material for food and preparation of food; 3) plans a menu, by taking into account the number of diners, customer requests and available equipment; 4) if necessary, communicates with the customer in order to find out their needs and provide advice; 5) plants the demand for raw material for food according to the menu and number of customers; 6) prepares food in large quantities, by taking into account the demand for raw material for food; 7) takes responsibility that the food will be served in a manner specific to catering kitchens (e.g. thermal catering or from a distribution line); 8) takes responsibility for assuring the correct portion weights of dishes being sent out and avoiding surplus and deficit; 9) finishes the service situation in a positive manner, with an aim for maintaining the contact with the customer. 9

10 B.2.10 Special catering EstQF level 4 1) preparation of food by taking into account different diets according to the specifics of the catered facility (e.g. retirement homes, medical institutions and catering for children); 2) creates and adjusts menus for children of pre-school age, school children, aged, by taking into account the age-based s of customers (e.g. aged (easily digestible food), children (nutritive values)); 3) creates and adjusts menus for lactose and gluten intolerant individuals, vegetarians; prepares dietary dishes by taking into account most common food intolerances (e.g. lactose intolerance, gluten intolerance, food allergies and customer s health condition, e.g. under- or overweight, diabetes, etc.); 4) creates and adjusts menus for sportsmen, customers doing heavy physical work; 5) plans the frequency of meals according to specific needs of the client group and calculates necessary nutritive values. B.2.11 Catering service EstQF level 4 1) creates menus suitable for catering service, by taking into account the needs of customers and the event, time and location where the catering service is being provided; 2) plans catering services by taking into account time, location and event itself; 3) plans and arranges rooms for the catering service; 4) covers tables with table linen, decorates and sets tables for catering service; 5) prepares cold and hot dishes suitable for catering menu, including snacks, according to technological chart or standard recipes; 6) follows food safety s when providing the catering service; 7) Uses equipment, tools and accessories required for the catering service; 8) takes into account the specifics of the catering service when providing service; 9) performs preliminary and follow up tasks in the catering service. Restaurant work B.2.12 Organizing restaurant work EstQF level 4 1) plans the dining hall, organizes dining and self-service tables in the area; 2) plans dinner covers for restaurant tables according to the menu; 3) prepares foods according to the restaurant menu and technological charts; 4) plans and performs serving for self-service tables and tables with partial serving as teamwork; 5) serves appetizers, main dishes and afters; 6) serves hot beverages, soft drinks and alcoholic drinks; 7) uses sales and service techniques in standard service situations; 8) presents products and services. 10

11 B.2.13 Party serving EstQF level 4 1) presents products and services either verbally and/or in writing, creates the menu according to customer s epectations; 2) prepares dishes according to customer s epectations and format of the event; 3) takes into account most common food intolerances when preparing food (e.g. lactose and gluten intolerance, food allergies); 4) plans the dining hall, organizes dining and self-service tables in the area; 5) covers tables with table linen, decorates tables and plans dinner covers according to the menu; 6) uses techniques for carrying dishes (by hand, on tray or serving plate); 7) plans and performs serving for self-service tables and tables with partial serving as teamwork; 8) formalizes dishes for serving; 9) prepares and formalizes hot beverages, cold beverages and alcoholic beverages for serving. B.2.14 National and regional cuisine EstQF level 4 1) prepares dishes from different national cuisines by using national cuisine specific raw material for food and food preparation techniques; 2) serves dishes in a manner specific to the national cuisine; 3) creates recipes and menus according to the national cuisine (e.g. Asian, Mediterranean, French, Scandinavian cuisine); Supporting knowledge: 1) Estonian national dishes; 2) specifics, raw material for food and main dishes of national cuisines of different regions; 3) specifics of food traditions arising from religious beliefs; Transversal competencies B.2.15 Cook, level 4 transversal competence EstQF level 4 1) a cook values their professional field, develops their professional skills and aims for qualitative work results; 2) is capable of acting independently; 3) adheres to work schedule while also following work- and fire safety s arising from the Food Act; 4) takes into account hygiene s, assures the safety and quality of food; 5) assures their own and their colleagues safety and can handle dangerous situations; 6) participates in teamwork, while treating their colleagues with interest and incentive, understanding and thoughtfulness; 7) assures that all responsibilities taken would be fulfilled and takes responsibility for their own work and the work of their team members; 8) communicates with clients according to the principle of client-centeredness; 9) is enterprising and venturous, can solve problems, uses resources practically and in an environmental 11

12 friendly manner; 10) adjusts to changes in work environment, shares information and finds working solutions; 11) works resourcefully in stressful situations and controls their emotions; 12) has an understanding attitude towards criticism, learns from their success and failures; 13) asks for feedback on their activities from colleagues and customers; 14) epresses her/himself clearly in Estonian both in writing and verbally; 15) epresses him/herself understandably in one foreign language Russian, English or Finnish; 16) uses means of communication and computer in their work; 17) understands cultural versatility and is culturally tolerant. Assessment method(s): Integrated with assessment of other competences specified in the occupational standard. Part C GENERAL INFORMATION AND ANNEXES C.1 Information on the preparation and approval of the occupational standard, on the body awarding occupational qualifications, and reference to the location of the occupational standard in classifications 1. Designation of the occupational /8k standard in the register of occupational qualifications 2. The occupational standard is compiled Indrek Kivisalu - Eesti Peakokkade Ühendus, Food Studio by: Inga Paenurm - Eesti Peakokkade Ühendus, Office of the President of the Republic Ülle Parbo SA Innove Mare Pihl - Tallinn School of Service, manager of the canteen of Estonian Nautical School Sirje Rekkor - Eesti Peakokkade Ühendus, Tallinn University Donald Visnapuu epert, Estonian Hotel and Restaurant Association Rudolf Visnapuu Eesti Peakokkade Ühendus, Restaurant Mannerheim Angelica Udeküll Eesti Peakokkade Ühendus, Laulasmaa SPA 3. The occupational standard is approved Teeninduse Kutsenõukogu by: 4. No. of the decision of the Sectoral 8 Council 5. Date of the decision of the Sectoral Council 6. The occupational standard is valid until (date) 7. Occupational standard version No Reference to the Classification of 5th Major Group Service and sales workers, code 5120 Occupations (ISCO 08) 9. Reference to the level in the European EstQF level 4 Qualifications Framework (EQF) C.2 Title of occupational qualification in foreign languages 12

13 In Estonian: Kokk In Russian: Поварь In Finnish : Kokki C.3 Annees ESF programm Kutsete süsteemi arendamine 13

14 Anne 1 Units and tasks ESF programm Kutsete süsteemi arendamine Assistant Cook, EQR level 3 Cook, EQR level 4 Transversal competences 1. Planning and organizing work Master Chef, EQR level Fulfilling self-checking tasks 1.2 Planning and organizing work 1.3 Cleaning and maintenance 2. Putting together menus 2.1 Calculating prices and raw material for food no 2.2 Putting together technological charts no 2.3 Putting together menus no 3. Management of goods 3.1 Monitoring of storage conditions 3.2 Management of documentation on goods no 3.3 Taking stock of storage conditions 4. Preprocessing raw material for food 4.1 Cold preprocessing of raw material for food 4.2 Hot preprocessing of raw material for food 5. Preparing dishes 5.1 Preparing appetizers 5.2 Preparing soups 5.3 Preparing sauces no 5.4 Preparing dishes from meat, poultry, fish and seafood no 5.5 Preparing dishes from vegetables and forest bounty 5.6 Preparing food from grain and groat products no 5.7 Preparing food from dairy products and eggs 5.8 Preparing desserts no no 5.9 Preparing pastry products 5.10 Preparing hot and cold beverages no 6. Servicing and sales work 6.1 Creating positive contact with clients 6.2 Finding out the needs of customers 6.3 Being familiar with the menu 6.4 Setting and servicing tables 6.5 Serving food and beverages 6.6 Formalizing portions and platters 14

15 6.7 Finishing the servicing situation 6.8 Sales and accounting no 7. Supervising colleagues 7.1 Collecting, analyzing and forwarding information no necessary for fulfilling tasks 7.2 Checking over the quality of work no 7.3 Creating a positive working environment no 7.4 Solving problems no 8. Developing products 8.1 Collecting and processing information according to the no needs of the company 8.2 Developing products no 9. Management 9.1 Management no Catering kitchen work 9. Organizing catering kitchen work 9.1 Using equipment for catering kitchens no 9.2 Finding out the need for raw material for food no 9.3 Preprocessing raw material for food in large quantities no 9.4 Preparing food in large quantities no 9.5 Serving food in the catering kitchen no 10. Dietary catering 10.1 Putting together menus for different diets no 10.2 Preparing food for different diets no 10.3 Planning the frequency of meal courses no 11. Catering service 11.1 Organizing and planning catering services no 11.2 Putting together catering menus no 11.3 Preparing cold and hot appetizers no Serving no Restaurant work 12. Organizing restaurant work no no 15

16 12.1 Preparing dining hall and tables for the menu no 12.2 Preparing food and beverages no 12.3 Serving customers no 12.4 Presenting products and services no 12.5 Serving food and beverages no 13. Party service 13.1 Preparing food according to event format no 13.2 Preparing the dining hall and tables no 13.3 Preparing food and beverages no 13.4 Serving food and beverages no 13.5 Preparing products and services no 14. National and regional cuisine 14.1 Preparing different national dishes no no 14.2 Serving different national dishes 16