Machine Translation of "Executive Order On Education In The Vocational Common Entrance Food For People" (Denmark)

Executive Order On Education In The Vocational Common Entrance Food For People

Original Language Title: Bekendtgørelse om uddannelserne i den erhvervsfaglige fællesindgang mad til mennesker

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Table of Contents

Annominations concerning the training of the vocational training of vocational training for human beings

In accordance with Article 4 (4), 1 and 2, in the law on vocational training, cf. Law Order no. 1244 of 23. October 2007 shall be :

§ 1. The professional community entry for food includes training with functional and competence counties in the following general employment area : food production and food production and related services, including sales, customer and guest service.

§ 2. The following vocational training (s) has been placed on this entry :

1) Bager and conditor, cf. Annex 1.

2) Retailers, cf. Annex 2.

3) Numessistent, cf. Annex 3.

4) A fercter's assistant, cf. Annex 4.

5) Gastronom, see. Annex 5.

6) The hotel and leisure assistant, cf. Annex 6.

7) Industrial slabes, cf. Annex 7.

8) Mejerist, cf. Annex 8.

9) Concierge, cf. Annex 9.

10) Tarmcleaner, see. Annex 10.

11) Waiter, cf. Annex 11.

Paragraph 2. The basic process cannot be replaced by basic practical training in a business (new master's) in the first paragraph of paragraph 1. 1, no. Eighth, mentioned education.

§ 3. The indicative duration of school education in the compulsory part of the ground is 20 weeks in the sections in section 2. 1-6, 9 and 11, that mentioned training.

Paragraph 2. The indicative duration of school education in the compulsory part of the basic process is 10 weeks in the section in section 2. 7, 8 and 10 training.

§ 4. The common skills targets, the students must meet to begin school education in a major front of the common entry point, are that the pupils can :

1) assess and provide common food raw materials under guidance and ;

2) in the field of guidance, work in teams around the solution of professional and practical working tasks related to the handling of food.

Paragraph 2. In order to begin the school education in a general area of the common entry, the pupils must also meet the objectives of the following basic class :

1) First aid and elementary fire fight, 0,5 week.

2) Hygiene, 1 week.

3) Information technology, outside of level, 1 week.

4) Environment, 1 week.

Paragraph 3. The people in paragraph 3. 2, no. 1 and 2 the basic subject must be passed.

Paragraph 4. Additional requirements for the level of competence for the transition to school education in the individual main course are set out in the annexes to the notice.

§ 5. In the case of education and training, moreover, the rules laid down for vocational training in general are also applicable.

Entry into force and transitional provisions

§ 6. The announcement shall enter into force on 1. July 2008.

Paragraph 2. The following notices shall be deleted :

1) Notice no. 171 out of 17. March 2004 on the training of peaches and fervents,

2) Notice no. 305 of 30. April 2004 on the training of milk products,

3) Notice no. 453 of 10. June 2005 on the training for nutritional assistance,

4) Notice no. 454 of 10. June 2005 on the training for retailor lamps ;

5) Notice no. 455 of 10. June 2005 on the training for receptionist,

6) Notice no. 456 of 10. June 2005 on training for the waiter,

7) Notice no. 457 of 10. June 2005 on the training for hotel and leisure sistent,

8) Notice no. 471 of 14. June 2005 on the training of baker-baker and contoretor,

9) Notice no. 472 of 14. June 2005 on the training for gastronom,

10) Notice no. 703 of 1. July 2005 on the training for bowel cleaner, and

11) Notice no. 713 of 1. July 2005 on the training of industrial slaughterhouses.

Paragraph 3. The following instructions shall be deleted :

1) instructions no. 9274 of 28. 1 May 2004, for the notice no. 171 out of 17. March 2004 on the training of peaches and fervents,

2) instructions no. 9524 of 17. August 2005 to Notice no. 305 of 30. April 2004 amended by Notice No 182 of 17. March 2005 on the training for the milk market,

3) instructions no. 9529 of 17. August 2005 to Notice no. 453 of 10. June 2005 on the training for nutritional assistance,

4) instructions no. 9531 of 17. August 2005 to Notice no. 454 of 10. June 2005 on retail training

5) instructions no. 9533 of 17. August 2005 to Notice no. 472 of 14. June 2005 on the training for gastronom,

6) instructions no. 9534 of 17. August 2005 to Notice no. 457 of 10. June 2005 on the training for hotel and leisure sistent,

7) instructions no. 9535 of 17. August 2005 to Notice no. 471 of 14. June 2005 on the training of baker-baker and contoretor,

8) instructions no. 9536 of 17. August 2005 to Notice no. 713 of 1. July 2005 on the training of industrial slaughterhouses,

9) instructions no. 9537 of 17. August 2005 to Notice no. 703 of 1. July 2005 on the training for bowel cleaner,

10) instructions no. 9625 of 17. August 2005 to Notice no. 456 of 10. June 2005 on training for the valet and

11) instructions no. 9135 of 17. March 2006 to Notice no. 455 of 10. June 2005 amended by Notice No 1487 of 22. December 2005 on the training for receptionist.

Paragraph 4. In the course of the course of training or the main course of action, the initial or general process may be carried out in accordance with the rules in force in accordance with the rules in force, cf. however, paragraph 1 5.

Paragraph 5. The school sets out in the local curriculars, any transitional arrangements for students who have started training according to the current rules.

The Ministry of Education, the 4th. March 2008 P.M.V.
Søren Hansen
Branch Manager / Ilkay Yüksel Aztout

Appendix 1

Bager / Actors

1. The purpose and division of the training

1.1. The baking / conductor training has, as a general purpose, for students through school education and training to acquire knowledge and skills in the following major areas of competence :

1. Production of a broad variety of food and small bread baking, rolling back, traditional types of cake and multi-day baking which is part of any time applicable to a background of the background, including that quality scans and weights in relation to content, shelf life, storage and sale.

2. Production of a wide variety of large and small cupcake types, celebrations for anniversaries and confectioneers, desserts and rolling bakerings forming part of one for each time in force in the context of the market, including that quality scurries and weights in relation to shelf life, storage and sale.

1.2. The students must reach the set of training objectives within one or more of the training courses and specialties of the training.

1.3. The training can be completed by the following specialties :

1. Bager.

2nd office editor.

1.4. The training includes the following steps :

Special Bager

One, red baker.

2nd Bread-baker with a profile.

3. Bager.

Custom Office Editor

One, cake-conditor.

2. Cageoffice editor with profile.

3. Actors.

2. The duration and structure of the education and so on.

2.1. The stage 1 of the training stage 1, the breadcrust or the cookie conductor, is two years and one month, including the background. The school education of the main course takes about eight weeks.

2.1.1. Step 2, breadcrust with profile or cupcake editor with profile, 9 months. School lessons in the general state of last five weeks.

2.1.2. Step 3, baker or a conductor for nine months. The school education of the main course takes five weeks.

2.2. The school education class shall be divided into at least two periods of intermediate training for pupils at step 1. School training courses in step 2 and step 3 are divided into a number of periods of intermediate internship periods. The duration of the term periods shall be determined by the school in consultation with the local training committee, in order to maintain the best possible technical conditions for training and the principle of exchange of information in respect of the training of the training.

2.3. The students who are trained as a baker or a conductor, who want both courses, can carry out the remainder of training in two years.

Special powers of competence prior to school education during the main course of events

3.1. The special skills targets, the students must meet to commences on the main course of the training, are that the pupils can :

1. present food and service customers / visitors in various service and sales situations under instructions,

2. the knowledge of the health and nature characteristics of food products and their impact on the individual, the company and society in the context of simple food production and food production corresponding to the level of the health and nature of the basic studies ; level F,

3. apply the correct raw materials, materials, working methods, tools and equipment in relation to simple and well-defined work tasks ;

4. formulate orally and in writing in Danish in work and educational contexts corresponding to the level of Dansk, level F,

5. Under guidance, basic preparation methods and production methods and carry out own checks on the basis of specified criteria,

6. Buying and processed raw materials, composite and cooking simple products, meals and menus under guidance, including the inclusion of basic knowledge of the economy, time consumption, ergonomics, and work environment ;

7. apply the most common terms to explain food and raw materials, sensories and culinary quality,

8. The use of basic working techniques in the field of the preparation, washing and furnace for the production of traditional big and small bread types and rolled deje ; and

9. Under guidance, basic work techniques are used for the production of half-and-production methods and manufacture simple, traditional small and large cables, desserts and celebrations.

3.2. The final test of the groundwork must be passed.

4. Competent goals of the main cycle

4.1. The Competencies for the main flow, cf. however, section 4.2. -4.7, is that the students can :

1. work in teams and contribute to the solution of production tasks ;

2. Show creativity and desire and ability to learn new things and take responsibility ;

3. choose correct materials, working methods, tools and equipment, and select and measure raw materials in relation to production tasks ;

4. manufacture touched and flogging products for semi-fabrichas, loading and filling, and their full self-sufficic;

5. Cable traditional and trendarth food and small-bread self-reliant and assists in the production and completion of rolling deje ;

6. to produce products in accordance with the provisions in force relating to hygiene and self-control and to operate and keep machinery and equipment in accordance with applicable safety requirements ;

7. acknowledge its own learning and motivation strengths and weaknesses as a basis for lifelong learning ;

8. prepare product calcilations, price fixing cowed operating costs and underwriting basic accounts, using the IT,

9. Plan and produce a broad range of self-employed in traditional petristries and cranial cakes,

10. Plan and produce a broad range of traditional cream cakes and birthday cakes and creators birthday cakes for the anniversaries of their own,

11. autonomous planning and producing a broad range of traditional form and framework cakes, special bunkers and semi-fabricata, and porters, decorators, and price-setting these ;

12. producing a broad range of bread and cakes for the anniversaries of the year and special products for special themes and orders and production of special products for food and fast food ;

13. Counter sales staff in relation to applicable hygiene and labelling rules, and packaging, storage, sale, and pricing,

14. producers of bakery and condition-products, taking into account the demands of companies and customers of food and food security, the environment and workplace safety ;

15. Developing and decrees products in relation to consumer wishes, as well as anniversaries and events ;

16. autonomous planning, producers and quality wines, a broad variety of food bread and small bread types, traditional types of cake and multi-day bakery, which form part of each time applicable to the background of the bakery.

17. autonomous planning, producing and decorating a broad variety of pastries, butterdej and special cereal products and semi-manufactured products, including the use of refrigeration and freezing techniques for the storage of such products ;

18. account for regulatory requirements in relation to start-up activities, including claims for self-control and the workplace assessment,

19. Exporters traditional large and small types of cookie types that are part of a bake sale independently, and assist in the production of rolling turbine,

20. manufacture baker and conditorian products according to the provisions in force relating to the hygiene of hygiene, and to operate and keep equipment and equipment in accordance with the applicable safety requirements ;

21. autonomous planning and producing a broad range of Danish and European touched cakes and decorations and specials which form part of cake and desserts, including making decorations and decoration,

22, independent planning and producing a broad variety in traditional confecture and creer new types of confecture and table and window decorations ;

23, planning and producing, and decrees a wide range of cold and warm desserts independently and advising customers in terms of flavour, orientation, direction and server-ing,

24. autonomous planning and producing a sortiment of rolled deje, pies / pies, and no toppings and semi-fabricata included as part of the production, including use of the refrigerated and freezer technician for the storage of such products ;

25. Plan, produce and quality growers a wide variety of small and large cupcake types, feast and desserts independently, which form part of any time in force in the context of the market and

Twenty-six planning, producing, decorating and presenting a broad variety of sortiment in traditional party-and wedding cakes, creer new cupcake types and decorative material.

4.2. The Competences in section 4.1., nr. 1-7, applies to all steps in the back education.

4.3. The Competences in section 4.1., nr. The rules governing the breadth of 8 and 13 are applicable to breadcrust, but also for pupils at the same stage as two of the points in paragraph 1. 9-12, optional competence targets mentioned.

4.4. The Competences in section 4.1., nr. 14-18, is the final stage of the training to be made in the bakerin. At the same time, the people in this step need to reach those in paragraph The other level of competence mentioned by the student has not been achieved by the stage two of the training stage.

4.5. The Competences in section 4.1., nr. 1-4, 7, 19 and 20, shall apply to all stages of account training.

4.6. Competence objectives in section 4.1., nr. However, for pupils of this stage two of the people in paragraph 8 and 13 are applicable to the traineas with a profile. Twenty-one-24, mentioned optional skill targets.

4.7. Competence objectives in section 4.1., nr. 14, 15, 18, 25 and 26 are in force for the final stage of training for the office of the office. At the same time, the people in this step need to reach those in paragraph The other level of competence mentioned by the student has not been achieved by the stage two of the training stage 2.

5. The organisation of school education and training.

5.1. The interplay between schools and trainders is described in the education system for the individual training within the general framework laid down in the notification of vocational training.

Six, judgmental and physical evidence.

6.1. The individual step of the training stage will be completed with a test sample. The test of a step that is not the final stage of training shall be made only by students that end the stage in question.

6.1.1. As part of the final period of training at step 1, breadcrust or cake editor and training stage 2, breadcrust profile or cupcake editor with profile, the school will conduct a final test consisting of a practical-oriented project and one the oral examination. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.1.2. The final project is organised by the school in consultation with the local training committee. The purpose of the project is to show the pupils of the pupils of vocational, general and personal skills of competence of the training stage 1 or 2 training.

6.1.3. The project is based on the area and specials and resolved within a duration of 0,5 week, one day on which the practical part of the project is set aside.

6.1.4. The oral examination has a duration of 20 minutes, including voter. A censor is involved in the appointment of the school.

6.1.5. The performance of the student is assessed by one character, which represents an overall assessment of the project and the verbal examination.

6.2. As part of the last period of time in step 3, baker or office, the school shall conduct a final written, theoretical test. The test is based on the area subject and specialty. The rules in the notice of examinations and degree in the vocational training courses shall apply.

6.2.1 The test shall be organised by the school in consultation with the professional committee.

6.2.2. The test shall be resolved within a period of 2 hours and resolved independently without any use of auxiliary means.

6.2.3. The theoretical test must be passed on a claim. The school has to offer students who do not pass the written test, a new test, possibly after supplementary school lessons.

6.2.4. After the end of the last period of time in step 3, baking or tractor, the professional committee shall conduct a final test in the form of a sample.

6.2.5. The test must be carried out on a practical task and consists of a day ' s production and an oral statement on production. The swan sample is resolved within the duration of 7 hours.

6.2.6. The professional committee shall draw up the practical task on the basis of product areas in the field of area and specialty. The student extracts the task seven days before the Swedes. In the context of the task, the student must prepare a production statement with production guides, prescriptions and calculations.

6.2.7. The single student's Swedes are judged by two actors, one on the part of the employers and one of the workers appointed by the committee responsible. Every acting champion makes a character.

6.2.8. The final grade for the Swedes is the average of acting grade. The character shall be rounded to the nearest character of the character scale.

6.2.9. If the pupil does not pass the Swedes, the professional committee shall offer a new sample of the Swedes, possibly after supplementary practicae or school residency.

6.3. In order to be able to issue a school certificate, the student must have obtained a confession as an average of all areas and specialties of the main course. Other subjects must be implemented in accordance with the rules on the profession.

6.4. For students that end the training with step 1, breadcrust or cake editor, or step 2, breadcrust with profile or cupcake editor with profile, the final test must be passed.

6.5. For students who end the training with stage 3, baking or captor, the Swedes must be passed.

6.6. At the end of the training stage, including the completion of step 1 or step 2, the professional committee shall issue an education certificate to the student as proof that the student has acquired competence in the field of training.

6.7. The professional committee may draw up the certificate of education (Swedish letter), which has been awarded the designation : passed, bested with praise, bronze, silver or gold medal.

6.8. Complainas relating to a sample may be submitted to the professional committee within two weeks of the fact that the nature of the grade is notified to the person concerned in the usual manner. The professional committee shall decide whether to review or to make an offer of a retrial. The student must be briefed on the draft deadline.

Appendix 2

Retailers

1. The purpose and division of the training

1.1. The training for retailers has, as a general purpose, for students through school education and training to acquire knowledge and skills in the following major areas of competence :

First, the treatment of meat.

2. Production, Exposure and Sale of Retail Products and Target-Time solutions in butcher shops, delicatesses, fishing, and game shops and supermarkets.

1.2. The student must reach the set of training objectives within one or more of the training courses and specialties of the training.

1.3. The training includes the following steps :

First of all, tailbutchers.

Second, taillights.

1.4. The training can be completed by the following specialties :

1. Butik.

2. Delikatesse.

3. Fish and wild.

Four, Slaughter.

2. The duration and structure of the education and so on.

2.1. The stage 1 of the training stage 1, the retail cadet, is two years, including the background. School lessons in the general state of the day are nine weeks. Step 2 will last 1 year and 6 months. The school lesson in Step 2 of the main provolition will last for six weeks.

2.2. The school education class shall be divided into at least two periods of intercourse for pupils at step 1 and at least two periods of intermediate internship periods for pupils in step 2.

Special powers of competence prior to school education during the main course of events

3.1. The special skills targets, the students must meet to begin the main course of training, the pupils can :

1. Food and serve customers / guests in different service and sales situations under instructions,

3. apply the correct raw materials, materials, working methods, tools and equipment in relation to simple and well-defined work tasks ;

4. formulate orally and in writing in Danish in work and educational contexts corresponding to the level of Dansk, level F,

5. Under guidance, basic preparation methods and production methods and carry out own checks on the basis of specific criteria,

6. collect and process raw materials, composite and cook individual products, meals, and menus under guidance, including the inclusion of basic knowledge of the economy, time consumption, ergonomics and working environment ;

7. cutting and boning gries and veal for sale at the market under guidance and

8. manufacture various sausages of the weeners under guidance.

3.2. The final test of the groundwork must be passed.

4. Competent goals of the main cycle

4.1. The Competencies for the main flow, cf. however, section 4.2. 4.5...............

1. detailed-cutting and quality fluctuating standard retail slaughter products and to use these for the production and sale of target time solutions ;

2. Exposure, marketer and sell retail butcher products and target time solutions to different customer groups with routine,

3. the knowledge of social, business and customer requirements for food safety, health, the environment, workplace safety and the planning, production and sale of retail slaughter products and target time solutions ;

4. The use of information technology for communication, speech handling and nutritional calculation ;

5. work in teams around the solution of operational tasks in retailers.

6. prepare basic accounts and calculations as a tool for the retail slaughterhouse business management ;

7. Tabledials and quality wines are generally available for retail slaughter products and special products within the specialized areas of specialized specialists and use them for the production and sale of target time solutions ;

8. Less decisions on work processes and customer relationships, including limited scope management and by colleagues,

9 show creativity in the preparation of products and target time solutions ;

10. Work in teams around the solution of retailers and to analyse and resolve professional issues independently or as part of a team ;

11. Exposure, market and sell retail slaughter products and target time solutions for different customer groups independently and

12 tasted pigs and livestock and cutting up and cutting them independently.

4.2. The Competences in section 4.1., nr. 1-6, shall apply to all stages and specialties of training.

4.3. The Competences in section 4.1., nr. 7, applies to all specialties at step 2 of the training field.

4.4. The Competences in section 4.1., nr. 8-11, the specialty shop, delicacy, and the fish and the wild.

4.5. The Competences in section 4.1, no. 10 and 12 apply to training for the training of training.

5. Subsidies and training of education and training

5.1. The interplay between schools and trainders is described in the education system within the overall framework laid down in the announcement of vocational education and training.

5.2. Between school periods in the main course, the school sends written tasks (industry tasks) to the student. The tasks will be answered by the student before the student starts on the subsequent school period.

Six, judgmental and physical evidence.

6.1 The individual step of the training must be completed with a test. The test of a step that is not the final stage of training shall be made only by students that end the stage in question.

6.2. As part of the last period of school in training at Stage One, Retailcher Probe, the school will conduct a final test. Completion of examinations and the degree in professional training courses shall apply. A censor is involved in the appointment of the school.

6.2.1. The purpose of the test is to show the pupils of the student body of vocational, general and personal competences of training at step 1 of the training.

6.2.2. The test consists of a practical-oriented project, which is part of an examination and partial assessment basis in a final oral examination. The content of the sample is organised by the school after consultation with the professional committee. The project will last 0,5 week with normal working hours, while the oral examination has a period of 20 minutes per hour. Student.

6.2.3. The performance of the student is assessed by one character, which represents an overall assessment of the project and the verbal achievement.

6.2.4. As part of the final period of training at step 2 of the training session, the school shall conduct a written examination. The task is drawn up by the school and is based on the objectives of school education. The test has a duration of 2 clock hours. A censor is involved in the appointment of the school.

6.2.5. After the end of the last period of school in training at step 2, retailor, the professional committee shall conduct a final test in the form of a sample of a Swede.

6.2.6. The swan sample consists of different disciplines in the field of education and are resolved in the duration of 14 working hours. The Swedes is a practical test in which the oral consultation is taken. Elevens ' Swedes are being judged by two actors, one on the side of the employer and one of the workers appointed by the committee responsible.

6.2.7 . Every acting champion gives one character for each discipline. The character of a discipline is the average of the characters of the two acres. The grade of the Swedes is the average of the grades of the individual disciplines. To pass the Swedes, the student must have passed every single event.

6.3 . In order to be able to issue a school certificate, the student must have obtained a grade as an average of the grades of all the basic classes and areas of the main course. For students implementing step 2, each specialty and the written examination referred to in Section 6.2.4 must be passed. Any craft where no character is not given must be implemented according to the rules applicable to the profession. The student must have replied to the written tasks referred to in Section 5.2 and the tasks covered by the school must be approved.

6.4. For students who end the training with stage 1, retail slaughter, the test as specified in Section 6.2 must be passed.

6.5. For students who end the training with stage 2, retailers of specialties, the test as specified in Section 6.2.6 must be passed.

6.5.1. If the pupil does not pass the Swedes, the professional committee shall offer the student a new Swede test, possibly after supplementary practice or school residency, or if the student can prove that he / she is unable to do so on account of illness or any other valid reason, have been able to meet or perform the tasks for the Swedes.

6.6. At the end of the training stage, including the closure of step 1, the professional committee issues a training certificate for the student as evidence that the student has acquired competence in the field of training.

6.6.1 The character of the final test is shown in the education certificate.

6.7. The student may lodge a complaint with the professional committee within two weeks of the notification of the nature of the character in question in the usual manner. The professional committee shall decide whether to review or to make an offer of a review, or whether the complaint cannot be taken into account.

Appendix 3

Nugingers-Assistant

1. The purpose and division of the training

1.1 The emergence of nutritional assistance, as a general purpose, is that the student, through school education and training, achieves knowledge and skills in the following general areas of competence :

1. Composition and preparation of tasty and nutritional proper food in a kitchen, for example, nursing home, nursing homes, senior citizens, canteens / cafés, schools (high schools, schools, schools, schools, schools), day and day institutions, live-and-and cotton jews, reception kitchens, barracks, prisons, couriers and self-employed activities.

2. Combination of knowledge of health, food, nutrition, diet ethics, hygiene and self-control and the environment in the planning, execution, documentation and quality assessment of the working tasks associated with the performance of food and meal times ; taking into account the form of production, as well as prevention and health promotion.

3. planning, structure and implementation of production ergonomic correctly from the given economic conditions, direction and serving of food to different user groups, responsibility for hygiene and self-control, and the quality of food.

4. The use of oral and written communications to create a good working environment and promote cooperation with colleagues and users, flexible and development spasms, and insights into own learning and motivation strengths and weaknesses.

1.2. The student must reach the set of training objectives within one or more of the training courses and specialties of the training.

1.3. The training includes the following steps :

1st-nourishing helper.

Second, nutritional.

1.4. The training ends with the specials, the nutritional assistant.

2. The duration and structure of the education and so on.

2.1. The stage 1 of the training stage shall be 1 year and 6 months, including the basic process. School lessons in the general state of last 10 weeks. Step 2 will last 1 year and 6 months. The school lesson of Step 2 is 20 weeks from the principal.

2.2. School education in the main course is divided into 1 period of periods for students at step 1 and at least two periods of intermediate internship periods for pupils in step 2.

Special powers of competence prior to school education during the main course of events

3.1. The special skills targets, the students must meet to begin the main course of training, the pupils can :

1. present food and service customers / visitors in various service and sales situations under instructions,

3. apply the correct raw materials, materials, working methods, tools and equipment in relation to simple and well-defined work tasks ;

4. formulate orally and in writing in Danish in work and educational contexts corresponding to the level of Dansk, level F,

5. Under guidance, basic preparation methods and production methods and carry out own checks on the basis of specific criteria,

6. The purpose of producing meals and guest / customer service in relation to Danish and international tradition under guidance,

7. processed raw materials, composite and cook simple products, meals and menus under guidance, including use knowledge of quality, calculations, time consumption, ergonomics and working environment ; and

8. apply the most common terms to describe food, raw materials, sensory and culinary quality.

3.2. The final test of the groundwork must be passed.

4. Competent goals of the main cycle

4.1. The Competencies for the main flow, cf. however, section 4.2. -4.3., is that the pupils can :

1. prepare tasty and nutritionally correct food with the beginning routine and perform the practical functions associated with the preparation, direction and serving of food ;

2. choose and apply the appropriate preparation methods, production methods, raw materials, materials, tools and equipment in relation to a given task with commencing routine,

3. use the most common terms to describe the culinary and sensory quality of the food or raw material ;

4. Combining information on food, food and health in the context of initial measurement planning, calcitation, purchases and quality assessment ;

5. prepare food, taking into account hygiene and self-control, the environment, workplace safety, time, economy and quality, with the beginning of routine,

6. work in teams and provide services to customers, users or citizens ;

7. perform the operational functions associated with planning, calkulation, procurement, preparation, direction, and serving nutritional properly food, including diet, as well as evaluating and documenting the madens nutritional quality,

8. select, assess and apply the most appropriate combination of preparation methods, production types, raw materials, materials, tools and equipment in relation to the production and development of new tasks ;

9. Include and assess the sensor characteristics of the master and contribute to the quality assessment and development of preparation, production, directions and serving food ;

Tennous and actively participate in the development and documentation of hygiene and self-control,

11. the knowledge of ergonomics, workplace security, environment, time and economics in the development of a good working environment ;

12, helping to improve practices by reflecting on own and other actions and communication from an ethical and professional basis ;

13. sharpen its curiosity and desire to learn and participate in change processes, develop skills in being active seeking, questioning and critical, and to take appropriate action in unforeseen situations ;

14, perform oral and written technical advice, advice and guidance to users, customers, or citizens, new colleagues and students ; and

15, use English in work situations.

4.2. The Competences in section 4.1., nr. 1-6, apply to all steps and specialties in training

4.3. The Competences in section 4.1., nr. 7-15, shall apply to the stage 2 of the training field.

5. Subsidies and training of education and training

5.1. The interplay between schools and trainders is described in the education system for the individual training within the general framework laid down in the notification of vocational training.

Six, judgmental and physical evidence.

6.1 The individual steps of the training shall be completed with a test. The test of a step that is not the final stage of training shall be made only by students that end the stage in question.

6.2. As part of the final school period in training stage 1 of the training period, the school of nutritional assistance shall be held against the end of the school teaching test, which consists of a practicable test and an oral test. The rules laid down in the examination notice shall apply. The school shall organise the form and content of the sample, in consultation with the local training committee.

6.2.1. The purpose of the test is to show the pupils of the student body of vocational and personal skills in training. The test is based on the basic subject and area subject.

6.2.2. The extent of the sample amounts to 0,5 weeks of normal working hours, while the oral test has a duration of 20 minutes, including voter. A censor is involved in the appointment of the school.

6.3. As part of the final period of training at step 2 of the training session, the school of nutritional assistance shall be held at the end of the school teaching test. The sample is a Swede. In the case of an assessment of the Swedes, the examiner and one censor (acting champion) shall be appointed by a specialist committee.

6.3.1. The purpose of the test is to show the pupils of the pupils of professional, general and personal skills and are based on the competence objectives for the whole education. The Swedes consists of one practical test and an oral test. The practical test is made up of a discretionary task and a bottom task. The oral test consists of a written response and an oral examination.

6.3.2. The test shall begin with the extradition of a written task in 4. last week. The written reply shall be delivered no later than seven days of school days after delivery and its content are organised by the school in consultation with a task committee set up by the professional committee.

6.3.3. In the last school week, two days aside for the practical and the oral test. The oral trial shall be the day following the practical test. The practical test has a duration of 4 hours, exclusive cleanup, and including voter. The oral test is carried out individually and has a duration of 20 minutes, including voter.

6.3.4. In connection with the Swedes, the student shall draw up a written response. The written reply shall be prepared by way of a holistic task based on the area subject and bottom-class specialties. The student can also include the basic class and optional specials. In the response, the pupil must demonstrate the ability to combine the theory and practice. The written response shall form part of examination and partial assessment basis for the oral test. The written answer shall contain the material and documentation of the student's material and documentation for the practical test.

6.3.5. The practical test is made up of a discretionary task that the student has incorporated into the written answer. The self-selected task consists of the preparation and direction of a nutritional menu. In addition, the practical test of a bottom-up task shall be the examiner and censor of the pupils ' written reply. The bound task is delivered to the student at the start of the test.

6.3.6. The oral test consists of supplemental clarification of items from the written reply.

6.4. In order to be able to receive school evidence, the student must have obtained a grade as a grade average of all the basic classes and the area subject in the main. The student must also have achieved a stock in each specialty. Any subject where no character is not given must be implemented according to the rules on the profession.

6.5. For students who end the training with stage 1, nutritional aids, the test must be passed. One grade shall be given for the test.

6.6. For students who end the training with stage 2, nutritional assistant, the Swedes must be passed. One nature is given for the discretive practical task, the mothered practical task and the oral test.

6.6.1. The student receives one character for each of the samples. The student must have obtained a confession as an average of all the samples. The oral test must be passed. The education certificate shall demonstrate the self-selected practical task, the bound practical task and the oral test, as well as the average of the discre-practical task and the mother-practicalities task.

6.7. At the end of the training stage, including the closure of step 1, the professional committee issues a training certificate for the student as evidence that the student has acquired competence in the field of training. The certificate of education shall be subject to the results of the final test. For students closing with stage 1 nutritional helpers, the character of paragraph 6.5 shall be applied to the training certificate. For students finishing by step 2, nutritional assistant, the characters are applied to the Swedes of Swedes after Section 6.6. on the education certificate.

6.8. The professional committee may draw up the certificate of education (Swedish note) on the award of the award : silver medal.

Appendix 4

Peach Item Assistant

1. The purpose and division of the training

1.1. The training of fercter's assistant is intended to provide knowledge and skills instruction to students through school education and training as a general purpose : consulting and training of customers on target time solutions ; across fervenous areas of trade in the trade in goods.

1.2. The students must reach the set of training objectives in the field of training.

1.3. The training ends with the specials. Peach's assistant.

2. The duration and structure of the education and so on.

2.1. The training lasts two years and six months, including the basic process. The school education of the main course takes about eight weeks.

2.2. The school provides for the number of periods of school and the division of the school periods.

2.3. Elives that has achieved groundwork from entry food to people with skills to go on to the main course, bakery and receptor, retailers, nutritionists, gastronom, hotel and leisure sistent, receptionist and servant, may commencement the main course without additional training.

2.4. Students who have passed the exams, htx, hf or other training which may be equivalent shall be considered in relation to the common competence targets in section 4 and special powers of competence referred to in Section 3.1, and an individual shall be established individually ; sequence for the student, where the compulsory part can last up to 10 weeks.

Special powers of competence prior to school education during the main course of events

3.1. The special powers of competence which the students must meet in order to commencing the main course of training are that the pupils can :

1. Under the guide, food and service customers / visitors in various service and sales situations relate to customer behavior, cultural norms and values, and the importance of personal appearance in the sales situation,

3. apply the correct raw materials, materials, working methods, tools and equipment in relation to simple and well-defined work tasks ;

4. formulate orally and in writing in Danish in work and educational contexts corresponding to the level of Dansk, level F,

5. Under guidance, basic preparation methods and production methods and carry out own checks on the basis of specified criteria,

6. In the solution of concrete tasks from a business understanding,

7 carrying out specific calculations and without the use of aid from a basic understanding and understanding ;

8. Retailer to IT usage in retail trade and general requirements for working environment in connection with the direction and use of IT in the workplace.

4. Competent goals of the main cycle

4.1. The competent goals of the main course of action are that students can :

1. perform a number of production tasks in accordance with existing legislation on the quality and food safety,

2. manage sales performance and customer service in relation to target time solutions, taking into account what affects customers ' purchasing behaviour, including consumer profiles, lifestyle and trends, and

3. performing sales tasks and service operation within the store ' s fervenous areas of the store.

5. Subsidies and training of education and training

5.1. The interplay between schools and trainders is described in the education system within the overall framework laid down in the announcement of vocational education and training.

The sixth, the judgment and the training of the mev.

6.1. As part of the last period of school, the school is holding a final practical test reflecting the skills that the student has acquired in the main course. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.1.1. The final practical test consists of a real road service task in a convenience store and an oral examination on the basis of this. The practical test must be resolved individually. The task and oral examination may, by agreement between the school, the student and the internship, be carried out in the internship.

6.1.2. On the day of the trial, the student draws a task map to the very close road map task. The task map is based on the casetask that has been drawn up by the student in the bottom-line specialist 'Consulting on Target Solutions'. The student will have two working hours for preparation and preparation of the task. During the preparation time, the student must use personal notes, delivered educational materials and equipment and materials made available by the school or made available by the trainees after agreement with the school. The oral examination has a duration of 20 minutes, including voter. Censor is designated by the school.

6.1.3. The performance of the elephant is assessed by a single character, which represents an overall assessment of the really close guidance to the road and the verbal achievement.

6.2 In order for school to be able to issue school diplomas, the student must have obtained a grade point average of all the grades for all areas and specials in the main course. In addition, the student must have obtained a confession in the final test, cf. Section 6.1.

6.3. At the end of the training school, the school grants education evidence to the student as evidence that the student has acquired competence in the field of training.

Appendix 5

Gastronom

1. The purpose and division of the training

1.1. The setting up for gastronom has, as a general purpose, that students through school education and training gain knowledge and skills in the following general areas of competence :

1. Food manufacturing in kitchens, self-service restaurants, canteens, cafés, restaurants, restaurants and dines and portable.

2. The use of raw materials, preparation methods, working methods, tools and equipment in relation to a given task.

3. Environment and security reasons, resource usage, work planning, organization, and collaboration.

1.2. The student must reach the set of training objectives within one or more of the training courses and specialties of the training.

1.3. The training includes the following steps :

One, gastronomical assistant.

Second, gastronom.

1.4. Stage 2 of the training stage 2 shall be terminated by one of the following specialties :

1. Kok.

Number two, the butter-up virgin.

Third Cater.

2. The duration and structure of the education and so on.

2.1. Stage 1, gastronomical assistant, lasts 1 year and 6 months, including the basic process. School lessons in the general state of last 10 weeks. Step 2 for the special chef lasts two years and three months, for the specials butter-virgin 1 year and 6 months and for the specials cater 1 year and 4 months. The school lesson in step 2 for the special cook is 17 weeks, for the special butter-fraction virgin 14 weeks and for the specials cater 12 weeks.

2.2. The school education of stage 2 is divided into two periods of intercourse with intermediate internship periods so that the special chef has a duration of 1 x 10 weeks and 1 x 7 weeks, the special butter-rearing virgin has a duration of 2 x 7 weeks and specialty Cates have a duration of 2 x 6 weeks.

Special powers of competence prior to school education during the main course of events

3.1. The special skills targets, the students must meet to commences on the main course of the training, are that the pupils can :

1. present food and service customers / visitors in various service and sales situations under instructions,

2. the knowledge of the health and nature characteristics of food products and their impact on the individual, the company and society in the context of simple food production and food production, corresponding to the level of the health and safety of the basic professional health ; nature subject, level F,

3. apply the correct raw materials, materials, working methods, tools and equipment to the performance of simple and well-defined tasks ;

4. formulate oral and written in Danish in work and educational contexts corresponding to the level of the Dansk, level F,

5. Under guidance, basic preparation methods and production methods and carry out own checks on the basis of specific criteria,

6. The purpose of producing meals and guest / customer service in relation to Danish and international tradition and development under guidance,

7. receive, purchase and order goods under the guidance of related budgeting and price calculation with associated basic principles of marketing ;

8. provision and provide the guest service under instructions for simple server-in-order forms of restationing ;

9. perform general orientation and direction of self-service, and guest service in the cafeteria and cafeteria area under guidance and

10, collect and reproduce raw materials, composite and prepared simple products, meals and menus under guidance.

3.2. The final test of the groundwork must be passed.

4. Competent goals of the main cycle

4.1. The Competencies for the main flow, cf. however, section 4.2. -4.7, is that the students can :

1. evaluate raw materials ;

2. apply the correct raw materials, materials, working methods, tools, and equipment in relation to a given task ;

3. perform the work, taking into account hygiene, environment, work environment, workplace safety, time, economy and quality,

4. Preparing fast-food, hot, hot and cold dishes from proper base preparation methods and in accordance with rules on hygiene and the self-control programme of the establishment in self-service restaurants, canteens, cafés, hotels, restaurants, and diner portable,

5, adapt to the work and cooperation in the kitchen in the most common types of business and to monitor their development ;

6. work in teams and contribute to the development of the work ;

7. show creativity and desire and ability to learn new and to take responsibility ;

8. be flexible and collaborate with colleagues, customers, and other stakeholders, regardless of their ethnic background,

9. formulate oral and evaluate and understand ideas and views ;

10. Analyzing and resolving professional issues independently or as part of a team,

11. recognising its own learning and motivation strengths and weaknesses as a basis for lifelong learning ;

12. the customers and guests of the company, having regard to nationality ;

13. relate to the role of individual employees and organizational locations for the day-to-day operations, innovation and profitability of the company, and contribute to a good working environment ;

14. determine, description, purchase, quality wines, and place commonly used raw materials, half and whole-manufactured products,

15, the determination and quality of the raw materials, and the half and the health of the whole-manufacturing industry,

16, prepare, prepare, and rectify the groundwork for self-service restaurants and canteens,

17 carry out sales and guest service with independence and commencing routines,

18. place the generally available sortiment of food and beverages and so on in sales areas,

19. perform basic cleanliness ;

20, prepare, prepare and correct the basic repertoire of the kitchen ;

21, compiling and preparing company menus, calculate the consumption of goods and prepare calciations with independence and starting routine,

Twenty-two. Components, writing, and prepare various courses of seasonal seasonal creativity,

23, working with both à la carte, as company orders,

24th, prepare, prepare and correct the basins of the kitchen, calculate the consumption of goods and prepare calciations with independence and starting routine,

Twenty-five. Components, writing, preparing and fixing various kinds of butter-bread, morning directions, cold and whimsical dishes and buffets of infancy and seasonal creativity and the use of seasonal goods and

Twenty-six, work with both à la carte, as company orders.

4.2. The Competences in section 4.1., nr. 1-12, applies to all steps and specialties in training.

4.3. The Competenceman in section 4.1., nr. 13 is the stage two of the training stage two, all three specials.

4.4. The Competenceman in section 4.1., nr. Fourteen, all alone in the run-up to the stage two of the training, the special chef and the butter-rearing virgin.

4.5. The Competences in section 4.1., nr. 15-19, applies to the stage 2 of the training stage 2, the special cater.

4.6. The Competences in section 4.1., nr. Twenty-three, is the stage two of the training stage two, special chef.

4.7. The Competences in section 4.1., nr. Twenty-four to twenty-six steps two, special butter-to-be-a-bun.

5. Subsidies and training of education and training

5.1. The interplay between schools and trainders is described in the education system within the overall framework laid down in the announcement of vocational education and training.

Six, judgmental and physical evidence.

6.1. The individual step of the training must be completed with a test. The test of a step that is not the final stage of training shall be made only by students that end the stage in question.

6.1.1. As part of the final elementary school stage of training stage 1, gastronomical assistant, the school will conduct a final test. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.1.2. The student draws up a practical-oriented project whose purpose is to show the pupils of the pupils of vocational and personal skills in education. This project is based on the basic subject and field subjects.

6.1.3. The school is organising the course of the project in consultation with the local training committee. The project shall be resolved within a period of 0,5 week of normal working hours, while the verbal examination lasts 20 minutes per hour. Student, a censor is involved in the appointment of the school.

6.1.4. The performance of the student is assessed by one character, which represents an overall assessment of the project and the verbal achievement. The test must be passed.

6.1.5 . The school shall inform the professional committee of the results of the tests carried out.

6.2. As part of the last period of school in gastronomical training with special cook, special butter-fraction virgin or special chorus, the school is having a final test. The sample is a Swede. Completion of examinations and the degree in professional training courses shall apply.

6.2.1. The Swedes consists of a practical part and an oral part. The content of the tasks shall be organised by the school after consultation with a task committee set up by the professional committee.

6.2.2. In the special case of the chef and the butter-in-the-maiden maiden, the Swedes with the delivery of a task card was issued during the last week, the day before the test. With the delivery of the task card, four hours to prepare for the practical part and the oral part of the sample will be processed the day after. In preparation, the student shall prepare material to be included in the practical part and the oral part of the sample. Preparation shall be carried out at the school and a day in which the test is carried out. The oral part of the sample is to be held immediately after the practical part.

6.2.3. In the specials, the Swedes begin with the student pulling the task card the day before the run of the test. When the task card is drawn, four hours to prepare the practical part and the oral part of the sample will be processed as soon as possible. In preparation, the student produces a number of materials, including marketing materials, which are to be included in the practical part and the oral part of the sample. The preparation takes place at the school. One day will be set aside for the running of the test. The oral part of the sample is to be held immediately after the practical part.

6.2.4. The practical part of the sample in the specialised chef and the butter-fraction virgin consists of two tasks in kitchen production, a bottom task and a partial free task. The sample has a duration of 3 hours and 30 minutes. The tasks are based on a raw material basket.

6.2.5. The practical portion of the sample in the specialist cater consists of 2 tasks in kitchen production, a bottom task and a partial free task. The test has a duration of 2 hours and 45 minutes. The tasks are based on a raw material basket.

6.2.6. The oral part of the special chef and butter maiden maiden consists of questions and dialogue based on the content of the raw material curve and the practical task exercise, and a dialogue on subjects from area subject and bottom-class specialties. The oral part of the sample in the specialized chef and a butter-rearing virgin has a duration of 20 minutes.

6.2.7. The oral part of the sample in the specials is made up of questions and dialogue based on the content of the raw material curve and the practical task exercise and a dialogue on subjects from area subject, bundles specials and marketing materials. The oral sample in the special cater has a duration of 30 minutes.

6.2.8. The performance of the elephant shall be judged by one character, which represents an overall assessment of both the practical part and the oral part of the sample. The practical part is weighted by 75%, the oral part by 25%. A single character shall be given for the overall performance given to the student immediately after the end of the test.

6.3. In order to be able to receive school evidence, the student must have obtained a grade as an average of all the grades of the main course. Any subject where no character is not given must be implemented according to the rules on the profession.

6.4. For students who end the training with Stage 1, gastronomical assistant, the final test must be passed.

6.5. For students who end the gastronomical stage of the gastronomical school stage 2 with the special cook, the special butter-roasted virgin or the special cater, the Swedes must be passed.

6.6.1. For students leaving with step 1, the result of the final test results in the results of the final test. For students closing with step 2, the result of the Swede shall be entered.

6.6.2. The professional committee may draw up the certificate of education awarded to the designation : passed, praised with praise, bronze or silver.

Appendix 6

The hotel and leisure assistant

1. The purpose and division of the training

1.1. The training for the hotel and leisure assistant has the general purpose, for students through school education and training to acquire knowledge and skills in the following general areas of competence :

1. Commissions of ordinary services within hotels, tourist enterprises and recreation areas.

2. Grund and special cleaning service.

3. Environment and security reasons, resource usage, work planning, organization, and collaboration.

1.2. The students must reach the set of training objectives in the field of training.

1.3. The training ends with the specials, hotel and leisure sistent.

2. The duration and structure of the education and so on.

2.1. The training lasts two years and six months, including the basic process. The school lesson in the head-flow is for 20 weeks.

2.2. School education in the main course is divided into four periods of five-week periods of intermediate internship periods.

Special powers of competence prior to school education during the main course of events

3.1. The special skills targets, the students must meet to initiate the main course of training, the pupils can :

1. present food and service customers / visitors in various service and sales situations under instructions,

2. the knowledge of the health and nature characteristics of food products and their impact on the individual, the company and society in the context of simple food production and food production, corresponding to the level of the health and safety of the basic professional health ; nature subject, level F,

3. apply the correct raw materials, materials, working methods, tools and equipment to the performance of simple and well-defined tasks ;

4. formulate oral and written in Danish in work and educational contexts corresponding to the level of the Dansk, level F,

5. The use of basic preparation methods and forms of production under guidance, and carry out own checks on the basis of the application of the criteria,

6. The purpose of producing meals and serving guest / customer service in relation to Danish and international tradition and development under guidance,

7. receive, purchase and order items with associated budgeting and price calculation with associated basic principles of marketing under guidance,

8. provision and provide the guest service under instructions for simple server-in-order forms of restationing ;

9. perform general orientation and direction of self-service, and guest service in the cafeteria and cafeteria area under guidance and

10, collect and reproduce raw materials, composite and prepared simple products, meals and menus under guidance.

3.2. The final test of the groundwork must be passed.

4. Competent goals of the main cycle

4.1. The competent goals of the main course of action are that students can :

1. of ordinary service work within the accommodation, rebuisers and tourist undertakings,

2. the maintenance and special maintenance services,

3. Clarify rooms, meetings, and conferences etc.,

4. at the time of the morning serving,

5. foregoing the production and sale of fast-food products ;

6. servicing guests and customers ;

7. perform the work, taking into account hygiene, environment, work environment, workplace safety, time, economics and quality ;

8. the customers and customers of the company, taking into account the nationality ;

9. work in teams and contribute to the development of the work ;

Ten, show creativity, and desire and ability to learn new and to take responsibility ;

11 be flexible and collaborate with colleagues, customers, and other stakeholders, regardless of the background,

12. formulate oral, appraisal and understanding ideas and views ;

13. Analyzing and resolving professional issues independently or as part of a team,

14, recognising their own learning and motivational strengths and weaknesses as a basis for lifelong learning and

15. relate to the impact of individual employees and organizational positions for the day-to-day operations of the business, innovation and profitability, as well as contributing to a good working environment.

5. Subsidies and training of education and training

5.1. The interplay between schools and trainders is described in the education system within the overall framework laid down in the announcement of vocational education and training.

Six, judgmental and physical evidence.

6.1. As part of the last period in the hotel and leisure training school training, the school shall conduct a final test. The sample is a Swede. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.1.1. The Swedes shall consist of a written project gift, a test of practice and an oral test. The content of the sample is organized by the school after consultation with a task committee set up by the professional committee. The practical test and the oral test will be held in the last week's term.

6.1.2. The swan sample begins with the delivery of a project gift in the fourth. last week in the general cycle. Each student draws a project to the project to be resolved within seven days of school days after delivery.

6.1.3. The Project Header is replied to in writing by using the IT and will be prepared in a holistic-oriented project based on an area subject and bottom specialty. The student must demonstrate the ability to combine theory and practice.

6.1.4. The practical test has a duration of 15 minutes and consists of the preparation and execution of a project task present task.

6.1.5. The oral test has a duration of 30 minutes and is made up of the presentation and dialogue on the project's project and issues in the area subject and bottom-class specialties.

6.1.6. For the examination of the Swedes, a comprehensive nature of the project is given and the practical test and a character for the oral test. The trainers shall be notified to the student immediately after the end of the test. To pass the Swedes, each of the characters obtained must be a level of grade.

6.2. In order to be able to receive school evidence, the student must have obtained a grade as an average of all the grades of the main course. Any subject where no character is not given must be implemented according to the rules on the profession.

6.3. For students who end the hotel and leisure detention training, the Swedes must be passed.

6.3.1. If the student does not pass parts of the Swedes, these parts only have to be taken. The student must, however, have the opportunity to draw up a new project task and take the whole of the Swede, if the school, after consultation with the student and his employer, decides on this.

6.4. At the end of the training, the professional committee shall issue an education certificate to the student as proof that the student has acquired competence in the field of training.

6.4.1. The professional committee may draw up the certificate of education (Swedish letter), which has been awarded the word 'description' : passed, praised with praise, bronze or silver.

Appendix 7

Industrial slabes

1. The purpose and division of the training

1.1. The training for industrial lamps has the overall purpose of the student education and training to acquire knowledge and skills in the following general areas of competence, and training for the principal purpose of the parent ' s training and training.

1. The production of meat products from the reception of the raw material to the finished packaging and dispatch of the products.

2. The quality of the products in accordance with the quality of the establishment ' s quality objectives.

3. Commotionment in collaborative relationships with other professional groups.

4. Achieving conditions for the development of skills through employment and on continuing training.

1.2. The student must reach the set of training objectives within one or more of the training courses and specialties of the training.

1.3. The training includes the following steps :

1. Industrial butcher.

2nd industrial butcher specialised in specialty.

1.4 . The training can be completed by the following specialties :

First-nobler.

Two, pork rinds.

3. Livestock butcher.

2. The duration and structure of the education and so on.

2.1. The stage 1 of the training shall be two years, including the basic process. The school education of the first step of the main provotion is 14 weeks. Step 2 will last a year. The school lesson in the step-by-step step 2 is 10 weeks.

2.2. The school education in the main course is divided into at least 4 school periods with intermediate trainees at step 1 and at least three periods of intermediate internship periods for pupils in step 2.

Special powers of competence prior to school education during the main course of events

3.1 The special skills targets, the students must meet to begin the main course of training, the pupils can :

1. account for the industry ' s industry structure and the social importance of the industry, including export, production conditions, and governance principles under guidance,

2. The anatomical structure of the pig in theory and interns, proper cutting and transport, animal welfare and production techniques under guidance.

3. the breeding chart and designations of half-and-grains, lakes, manure, gilte, galte and the different races under guidance,

4. understand and work according to the rules on self-control under guidance,

5. Parties and bene half a pig to detail and pervapate pressors, under instructions,

6. Under the guide, optimize the use of subparagraphs and to give instructions on the correct preparation of the products and select and apply appropriate packaging types,

7. Under the instructions, select and apply the right tool in relation to the task and security policies, as well as maintain the tool including grinding, ironing and cleaning, and

8. Explainus animal welfare and ethics, and use that knowledge in practical exercises such as cutting and boning under guidance.

3.2. The final test of the groundwork must be passed.

4. Competent goals of the main cycle

4.1. The Competencies for the main flow, cf. however, section 4.2. 4.5...............

1. the killing all pieces of pigs in accordance with the working description, as well as compliance with safety and hygiene requirements.

the second part of the party and the half-pig and the half-pig, as well as compliance with safety and hygiene requirements.

3. develop calcilations and use them in the context of daily production and understand the correlation between the calculation, product specification, and profit-up, including the use of information technology for this ;

4. perform the quality and profit control in theory and practices, including the use of information technology for this ;

" 5. " different products with different saltemethods, smoke the common products according to the methods used,

6. Work on the functionality of plant and animal proteins during the salting process as well as protein irrigation capacity, including an account of the functionality of the most used protein, and to assess which protein that would be most optimally use in a given product,

7. Plan and carry out production in the case of pharmacoreproduction, in order to be boiling hot dogs in different intestinal products ;

8. Deportable father with understanding of the functions of the meat and ancillaries, as well as performing the stop-wing of sausages in nature and art ;

9 work, together with other or independent planning and responsible production of the pig lamp process in accordance with the rules and hygiene requirements,

10 shall be included in the slaughter process in a safe manner,

11 work, together with other or independent planning and the production of pig cutting with applicable regulations and hygiene rules,

the 12 part of the cutting process in a safe manner,

13. Optimizing the operation of technology by given specifications and production requirements, as well as impact assessment changes to the foundation setup of technology ;

14. assess traceability and contact management,

15. Execute manual programming for slaughtering and cutting technology, and corrective and correct technology to optimize technology operations,

16 planning and responsible for the slaughter process in accordance with the provisions in force and hygiene and safety standards,

17 perform manual slaughter operations at all levels of the process and use insight into professional and technology ;

18 shall be included in the slaughter process in a safe manner and plan and provide for the safety and safety of bovine animals with applicable regulations and rules on hygiene and safety ;

19. understand, operate and use new cutting technology and perform manual recovery operations at all levels in the process and gain insight into professional and technology.

the 20 part of the cutting process in a security-related manner and

Twenty-one, retailor the beef and veal.

4.2. The Competences in section 4.1., nr. 1-4, shall apply to all stages and specialties of training.

4.3. The Competences in section 4.1., nr. 5 to 8 shall apply to the specialised inward-processing of the training.

4.4. The Competences in section 4.1., nr. 9-15, applies to the field of specialised pig salmon.

4.5. The Competences in section 4.1., nr. 16-22 is the case for the training of training in the field of animal slaughter.

5. Subsidies and training of education and training

5.1. The interplay between schools and trainders is described in the education system within the overall framework laid down in the announcement of vocational education and training.

Six, judgmental and physical evidence.

6.1 The individual step of the training must be completed with a test. The test of a step that is not the final stage of training shall be made only by students that end the stage in question.

6.2 As part of the last period of school in training at step 1, industrial butcher, the professional committee shall conduct a final test in the form of a sample of a Swede. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.2.1. As part of the final school period in the stage 2 of the training stage 2, breeder, pork or livestock butcher, the professional committee shall conduct a final test in the form of a sample of the Swedish. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.2.2. The swan sample on both steps consists of various disciplines in the fields of education, including a written Tori Task, an oral task and a number of practical tasks. The swan sample is resolved within the duration of 14 working hours.

6.2.3 The Swedish sample is judged by two actors, one on the part of the employers and an employee-side, appointed by the committee responsible. Every acting champion gives one character for each discipline. The character of a discipline is the average of the characters of the two acres. The grade of the Swedes is the average of the grades of the individual disciplines.

6.2.4 In order to pass the Swedes, the student must have passed every single event.

6.3. In order to be able to issue a school certificate, the student must have obtained a grade as an average of the grades of all the basic classes and areas of the main course. For students implementing the level of training of training, each of the specials must be passed. Any craft where no character is not given must be implemented according to the rules applicable to the profession. The student must have replied to the written tasks referred to in Section 5.2, and the tasks shall be approved by the school.

6.4. For students who end the training with stage 1, industrial butcher, the Swedes must be passed.

6.5 . For students who end the training with stage 2, breeder, piglets or livestock butcher, the Swedes must be passed.

6.6. If the pupil does not pass the Swedes, the professional committee shall offer the student a new Swede test, possibly after a supplementary or a school stay, or if the student can prove that he or she may not, because of illness or any other reason, do not. have been able to meet or perform the tasks for the Swedes.

6.7.1. The grade of the Swedes is shown in the education certificate.

6.8. The student may lodge a complaint with the professional committee within two weeks of the notification of the nature of the character in question in the usual manner. The professional committee shall decide whether to review or to make an offer of a review, or whether the complaint cannot be taken into account.

Appendix 8

Mejerist

1. The purpose and division of the training

1.1. The training for the milk sector has, as a general purpose, for students through school education and training to acquire knowledge and skills in the following general areas of competence :

1. Manufacturing of milk products from the reception of the raw material to the finished packaging and expedition of the products.

2. The quality of the products in accordance with the quality of the establishment ' s quality objectives.

3. Commotionment in collaborative relationships with other professional groups.

4. Precondition for the development of skills through employment and on continuing training.

1.2. The students must reach the set of training objectives within one or more of the training courses and specialties of the training.

1.3. The training includes the following steps :

1. Mejerioperator.

2. Mejerist

1.4. The training ends with the specialty : Mejerist.

2. The duration and structure of the education and so on.

2.1. The stage 1 of the training shall be 1 year and 6 months, including the basic process. The school education in the main course takes 22 weeks. Step 2 will last 1 year and 6 months. The school lesson in Step 2 of the main provolition shall last 18 weeks.

2.2. The school education class shall be divided into at least two periods of intermediate periods for pupils at step 1 and for at least two periods of intermediate internship periods for pupils in step 2.

Special powers of competence prior to school education during the main course of events

3.1. The special skills targets, the students must meet to initiate the main course of training, the pupils can :

1. Involving knowledge of the composition of the milk, processing, product technology and production hygiene and, therefore, under guidance, work with simple manufacturing techniques for the production of dairy products ;

2. participate in team cooperation around the solution of operational tasks in a dairy business,

3. the knowledge of the development of society, the dairy companies and the labour market and understanding the importance of this in practice in terms of working environment, job functions, qualification requirements and cooperation forms ;

4. The inclusion of knowledge of hygiene and nutritional aspects in relation to the health of food and milk products for the health of the population as well as understanding the importance of health promotion, based on a personal, business and social perspective ;

5. apply the correct raw materials, materials, formulants, working methods and equipment in relation to simple and well-defined work tasks in a milk business ; and

6. view the production flow in a business and thus contribute to planning and logistics functions in relation to production.

4. Competent goals of the main cycle

4.1. The Competencies for the main flow, cf. however, section 4.2. -4.3., is that the pupils can :

1. the inclusion of knowledge of the different milk stocks in the flavour of milk products, consistency and nutritional conditions in the manufacture of dairy products, corresponding to the Chemistry, level F,

2. the incorporation of knowledge of the physical principles that affect the capacity and efficiency of production equipment, thereby ensuring a safety and economic optimum operation taking into account the quality characteristics of the milk products, corresponding to : basset Fysik, level F,

3. In general and job connections, English and thus perform work tasks in relation to an international labour market, corresponding to the Constitution of the English, level F,

4. make use of mathematical issues and thus be able to make necessary calculations for the use of product standardization and simple statistical and operational analytics, corresponding to the basic mathematics, level F,

5. knowledge of the composition of the milk, heat treatment, product technology and production hygiene and, therefore, independent work with simple manufacturing techniques for the production of various milk products ;

6. the standard used production and ancillary equipment in connection with the production of dairy products, as well as contributing to error recovery and error correction tasks,

7. shall contribute to the implementation and validation of the establishment ' s cleaning procedure and quality control,

8. in the case of packaging of milk products and ensure that the marking is used correctly,

9. use information technology for communication and speech processing ;

in the case of team cooperation on the settlement of operational tasks in the dairy sector, such production and work are carried out in an economic, environmental and quality appropriate manner ;

11. are collaborative in collaborative relationships with other professional groups

12. a precondition for the ability to develop skills through employment and in the course of continuing training ;

13. Acting corrective actions in production according to the company ' s quality assurance system, so that the products meet the quality requirements of the establishment,

14. Plan and foresee the manufacture of milk products based on established product definitions and produced manuals in a way that ensures high quality and

Fifteen, clear product technology issues and contribute to simple innovative solution options, independently or as part of a team.

4.2 The Competency Targets in section 4.1. 1-12, applies to all stages of training.

4.3. The Competences in section 4.1., nr. 13-15, the level of training shall apply to the stage 2 of the training.

5. Subsidies and training of education and training

5.1. The interplay between schools and trainders is described in the education system within the overall framework laid down in the announcement of vocational education and training.

Six, judgmental and physical evidence.

6.1. The individual step of the training must be completed with a test. The sample by step 1, which is not the final stage of training, should be submitted only by students that end with that step.

6.2. As part of the last school period in step 1 and 2, the school will conduct a final test. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.2.1. The purpose of the test is to show the elevation of the professional, general and personal competence targets of the training stage 1 and step 2 of the training of the training.

6.2.2. The test consists of a written task in step 1 and of a project task and an oral test in step 2. In step 1, the pupils must include books and notes for the written assignment. In Stage 2, the student individually or as group work produces a practical informed project during the last period of school, and the project is part of the assessment basis for the oral test.

6.2.3. The written task in step 1 is 3 hours, and the oral sample in step 2 is 30 minutes, including time to vote.

6.3. In order to be able to issue a school certificate, the student must have obtained a confession as a mean of the final characters of the final characters in the main. If the profession is concluded with an examination, the final grade is the final character ; otherwise it will be a standpoint percepter. In addition, the pupil must have at least obtained a confession at the final test, cf. sections 6.4 and sections 6.5 respectively.

6.4. For students who end the training with stage 1, dairy operator, the final test must be passed.

6.5. For students who end the training with steps 2, dairly, the final test must be passed. The character is an expression of a complete assessment of the project and the oral presentation. For group work, the individual contribution to the project report must be identifiable, and the student must be examinated and assessed individually.

Appendix 9

Concierge

1. The purpose and division of the training

1.1. The setting up for receptionist has the general purpose, for students through school education and training to acquire knowledge and skills in the following general areas of competence :

1. Commissions of all operations in a reception, including internal and external communications, and the operation of the general assistance funds in a desk with autonomy and starting routine in hotels, conferencing and holiday centers.

2. Service and operation of both Danish and foreign visitors.

3. Environment and security reasons, resource usage, work planning, organization, and collaboration.

1.2. The students must reach the set of training objectives in the field of training.

1.3. The training ends with the specials : receptionist.

2. The duration and structure of the education and so on.

2.1. The training of the training shall be two years and four months, including the basic process. The school education of the main course takes 20 weeks.

2.2. The school education class shall be divided into two periods of intermediate internship periods.

2.3. For students with graduating high school education, the school is organising a teaching course with the competence targets in section 4 of paragraph 4. 2, no. 1-2 and No As well as sections 3.1, paragraphs 8 and 9, which are, as a result, a basic course which can be carried out in 5.5 weeks. In high school, high school education is able to complete the training of two years with a major course of 1 year and 10 months.

Special powers of competence prior to school education during the main course of events

3.1. The special skills targets, the students must meet to initiate the main course of training, the pupils can :

1. present food and service customers / visitors in various service and sales situations under instructions,

2. the knowledge of the health and nature characteristics of food products and their impact on the individual, the company and society in the context of a simple food production and food production, corresponding to the level of the health and safety of the basic professional health ; nature subject, level F,

3. apply the correct raw materials, materials, working methods, tools and equipment in relation to the execution of simple and well-defined tasks ;

4. formulate oral and written in Danish in work and educational contexts corresponding to the level of Dansk, level F,

5. The use of basic preparation methods and production methods under guidance, and carry out own checks on the basis of specified criteria,

6. The purpose of producing meals and guest / customer service in relation to Danish and international tradition and development under guidance,

7. read, write, speak, and understand English and thus perform work tasks in which the language of the language is included, corresponding to the level of the basic English level F,

8. Co-operate in relation to the national and international structure and development of the industry, with knowledge of basic principles of the placing on the market, budgets and accounts ; and

9. Under guidance, schedule and perform work tasks in the reception area with knowledge of booking systems, applied terminology, business practices in and between company departments and used conceptual services in the industry.

3.2. The final test of the groundwork must be passed.

4. Competent goals of the main cycle

4.1. The competent goals of the main course of action are that students can :

1. perform the daily tasks in a desk with required routine and speed and use the technical aids which are commonly available at the receptions where guest and customer service, remote communications, receipt and departure are available on a daily basis ;

2. servicing Danish as well as foreign customers and guests with proper appearance, taking into account different customer groups, behavioural patterns and nationality ;

3. and entertaining guests with regard to Danish tourist products ;

4. Comandon business industry communications and correspondence in Danish and English ;

5. perform service and guest service in accordance with the applicable laws, regulations, and planning, implementation and follow-up of meetings, courses, conferences and companies ;

6. autonomous organisation and assess the scope of a work and contribute to the development of professional-specific key figures to improve the competitiveness of the company ;

7. shall cooperate in the cooperation between the company ' s departments with associated coordination of cooperation and cooperation in the prevention of crisis and emergency situations, and to act and address security correctly in crisis and emergency situations ;

8. relate to the impact of individual employees and organizational locations for the day-to-day operations of the business, innovation and profitability, and contribute to a good working environment ;

9. analyze and resolve professional issues on its own or as part of a team and contribute to the development of the workspace,

10. formulate orally and to evaluate and understand ideas and views ;

11 be flexible and collaborate with colleagues, customers, and other stakeholders, regardless of the background,

12, show creativity, and desire and ability to learn new and take responsibility and

13. relate to their own learning and motivational strengths and weaknesses as a basis for lifelong learning.

5. Subsidies and training of education and training

5.1. The interplay between schools and trainders is described in the education system within the overall framework laid down in the announcement of vocational education and training.

Six, judgmental and physical evidence.

6.1. As part of the last term of school, the school is holding a final test. The sample is a Swede. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.1.1. The swan sample is made up of a project gift, a written test and an oral test. The content of the tasks shall be organised by the school after consultation with a task commission set up by the professional committee.

6.1.2. In the assessment of the Swedish sample, a character of the project shall be a character of the written test and a character for the oral test. The trainers shall be notified to the student immediately after the conclusion of the oral question.

6.1.3. The swan audition begins when every student draws on a subject for the project's projections in the 13th. School week in the main. The project header is delivered within 10 days of school days prior to the oral test and no later than 28 days of school after delivery.

6.1.4. The project task is a holistic project that is based on the area subject and bottom specialty. The student must demonstrate the ability to combine theory and practice in the project's project. The project header is replied to in writing in the form of an IT-based projection report. In the assessment of the project's project, an oral presentation and dialogue on the project's project shall be taken into the light of the project.

6.1.5. The written test shall be held in 2. last week, and consists of one writing task set that has a point of reference in area subject and bottom specialty. The task set is replied to in writing. The written test will take two hours and 30 minutes.

6.1.6. The oral test will be held in the final week of school and consists of written task cards, which every student drags during the test. The issues are based on the area subject and bottom-class specials. The questions in the task maps are answered orally. In relation to the oral trial, presentation and dialogue on the project's project shall be carried out. The oral test and presentation of and dialogue on the project's project together take 45 minutes.

6.3. For students who finish the training, the Swedes must be passed. To pass the Swedes, each of the characters obtained must be a level of grade.

6.3.1. The parts of the Swedes shall not be taken into account, only those parts of the Swedes. The student must, however, have the opportunity to draw up a new project task and take the whole of the Swede, if the school, after consultation with the student and his employer, takes a decision on this.

6.4. In the case of the completion of the training, the professional committee shall issue an education certificate (Swedish letter) to the student as a proof that the student has acquired competence in the field of training.

6.5. The professional committee may draw up the certificate of education (Swedish letter), which has been awarded the designation of the Swedes by means of the word : passed, praised with praise, bronze or silver.

Appendix 10

Tarmcleaner

1. The purpose and division of the training

1.1. The training of the bowel cleaner is, as a general purpose, for students through school education and training to acquire knowledge and skills in the following general areas of competence :

1. Manufacturing of intestinal products from the reception of the raw material to the finished packaging and dispatch of the products.

2. The quality of the products in accordance with the quality of the establishment ' s quality objectives.

3. Commotionment in collaborative relationships with other professional groups.

4. Achieving conditions for the development of skills through employment and on continuing training.

1.2. The student must reach the set of training objectives within one or more of the training courses and specialties of the training.

1.3. The training includes the following steps :

1. Industrial puritanime.

2. Tarmcleaner.

1.4. The training ends with the specials, the Tarmcleaner.

2. The duration and structure of the education and so on.

2.1. The stage 1 of the training shall be 1 year and 6 months, including the basic process. The school education of the first step of the main provotion is 14 weeks. Step 2 will last a year. The school lesson in the step-by-step step 2 is 10 weeks.

2.2. The school education class shall be divided into at least three periods of intercourse for pupils at step 1 and at least two periods of intermediate internship periods for pupils in step 2.

Special powers of competence prior to school education during the main course of events

3.1 The special skills targets, the students must meet in order to initiate the main course of training, the pupils can :

1. floor-process fillet bellies under guidance,

2. basalt small arms under guidance,

3. complete power-handling, small arms, under guidance,

4. groundhandling fat tender under guidance,

5. Grounding Krustarme and Bunddends under guidance and

6. compliance with safety and hygiene rules in the context of the basic treatment of pig bellies, small arms, fat-tender, potman, pot and bungings under guidance.

3.2. The final test of the groundwork must be passed.

4. Competent goals of the main cycle

4.1. The Competencies for the main flow, cf. however, section 4.2. -4.3., is that the pupils can :

1. process and post-process swine veal and comply with the requirements of safety and hygiene ;

2. manually post-handle narrow arms, and comply with safety and hygiene requirements ;

3. machine-processing smallarms, as well as compliance with safety and hygiene requirements ;

4. Control and complete self-control forms before and during production ;

5. Maintain hand tools and machinery and comply with safety and hygiene requirements in the works of tools and machinery ;

The trade structure, history and development of the bowel industry and the social importance of the bowel industry, including exports,

7. Budget calves, calculation, carry out production reporting, stock management, and draw up statistics using information technology ;

8th reason-and after-treat obesity and comply with safety and hygiene requirements ; and

9th reason-and after-process Krustarms and bundends, and comply with safety and hygiene requirements.

4.2. The Competences in section 4.1., nr. 1-5, shall apply to all stages and specialties of training.

4.3. The Competences in section 4.1., nr. 6-9 applies to the stage 2 of the training field.

5. Subsidies and training of education and training

5.1. The interplay between schools and trainders is described in the education system within the overall framework laid down in the announcement of vocational education and training.

Six, judgmental and physical evidence.

6.1. The individual step of the training must be completed with a test. The sample after a step that is not the final stage of the training is only required to be closed by elves that end with that step.

6.2. As part of the last period of school in training at step 1, industrial bowel cleaner, the professional committee shall conduct a final test in the form of a sample of a Swede. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.2.1. After the completion of the final school period in the stage 2 of the training field, the professional committee shall conduct a final test in the form of a test of a Swede. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.2.2. The swan sample on both steps consists of various disciplines in the fields of education and by several professional disciplines, including a written Tori Task, an oral task and a number of practical tasks.

6.2.3. The swan test shall be resolved within the duration of 14 working hours ;

6.2.4. The single student's Swedes are judged by two actors, one on the part of the employers and one of the workers appointed by the committee responsible.

6.2.5. Every acting champion gives one character for each discipline. The character of a discipline is the average of the characters of the two acres. The grade of the Swedes is the average of the grades of the individual disciplines.

6.2.6 . To pass the Swedes, the student must have passed every single event.

6.3. In order to be able to issue a school certificate, the student must have obtained a grade as an average of the grades of all the basic classes and areas of the main course. For students implementing the level of training of training, each of the specials must be passed. Any craft where no character is not given must be implemented according to the rules applicable to the profession. The student must have replied to the written tasks referred to in Section 5.2, and the tasks shall be approved by the school.

6.4. For students who end the training with stage 1, industrial bowel cleaner, the Swedes must be passed.

6.5 . For students who end the training with stage 2, tarm cleaner, the Swedes must be passed.

6.6. If the pupil does not pass the Swedes, the professional committee shall offer the student a new Swede test, possibly after supplementary practice or school residency, or if the student can prove that he / she is unable to do so on account of illness or any other valid reason, have been able to meet or perform the tasks for the Swedes.

6.7.1. The grade of the Swedes is shown in the education certificate.

Appendix 11

Waiter

1. The purpose and division of the training

1.1. Training for the purpose of the training serves as a general purpose that through school education and training, knowledge and skills will acquire knowledge and skills in the following general areas of competence :

1. services, servicing, servicing, and service of guests in hotels, conferences centres, cafes, bars, restaurants, restaurants, barers, holiday centres, etc.

2. Environment and security reasons, resource usage, work planning, organization, and collaborative.

1.2. The students must reach the set of training objectives within one or more of the training courses and specialties of the training.

1.3. The training includes the following steps :

First of all, conference-and-company duty.

Second footman.

1.4. The training ends with the specials : footman.

2. The duration and structure of the education and so on.

2.1. The stage 1 of the training shall be 1 year and 8 months, including the groundwork. The school lesson in the main course of stages 1 is 10 weeks. Step 2 will last 1 year and 8 months. The school education class in step 2 is 10 weeks.

Special powers of competence prior to school education during the main course of events

3.1. The special skills targets, the students must meet to initiate the main course of training, the pupils can :

1. present food and service customers / visitors in various service and sales situations under instructions,

3. apply the correct raw materials, materials, working methods, tools and equipment in relation to the execution of simple and well-defined tasks ;

4. formulate oral and written in Danish in the context of work and educational purposes. This competence has a level corresponding to the level of the base of Dansk, level F,

5. Under guidance, basic preparation methods and production methods and carry out own checks on the basis of specified criteria,

6. The purpose of producing meals and guest / customer service in relation to Danish and international tradition and development under guidance,

7. receive, purchase and order items with associated budgeting and price calculation with associated basic principles of marketing under guidance,

8. provision and provide the guest service in connection with simple server-making practices in the area of recurration under guidance,

9. perform general orientation and direction of self-service, and guest service in the cafeteria and cafeteria area under guidance and

10, collect and reproduce raw materials, composite and prepared simple products, meals and menus under guidance.

3.2. The final test of the groundwork must be passed.

4. Competent goals of the main cycle

4.1. The Competencies for the main flow, cf. however, section 4.2. -4.3., is that the pupils can :

1. apply the correct materials, working methods, tools and equipment in relation to a given task ;

2. foresee service provision for server-ing, coverage, different server forms and cleanup,

3. foreof the sale, including receipt of payment appropriations,

4. Receiving order and foresee scheduling of companies, prescriptions, meetings, and conferences and performing the servers and participate in the execution of such events ;

5. perform the work, taking into account hygiene, the environment, workplace safety, time, economics and quality ;

6, adapt to the work and cooperation in restaurants in the most common types of business and to monitor their development ;

7 work in teams, and contribute to the development of the workspace,

8, show creativity and desire and ability to learn new and take responsibility ;

9. to be flexible and collaborate with colleagues, customers and other stakeholders, regardless of the background,

10. relate to the impact of individual employees and organizational locations for the day-to-day operations of the business, innovation and profitability, and contribute to a good working environment ;

11. formulate orally and to evaluate and understand ideas and views ;

12. Analysing and solving professional problems on their own or as part of a team,

13. obtaining insight into their own learning and motivation strengths and weaknesses as a basis for lifelong learning ;

14. Receiving order, guest explain food and beverages and presiding à la carte server ing and other forms of server with autonomy and routine,

15 and guided tourists on the main languages ;

16, make regular bar and café, make drinks, and serve coffee, and the avec and the avec and the

Seventeen-guided guests of ordinary wines and put these to menus.

4.2. The Competences in section 4.1., nr. 1-13, applies to both steps in the training.

4.3. The Competences in section 4.1., nr. Fourteen-17, this is the only stage two.

5. Subsidies and training of education and training

5.1. The interplay between schools and trainders is described in the education system within the overall framework laid down in the announcement of vocational education and training.

Six, judgmental and physical evidence.

6.1. The individual step of the training must be completed with a test. The test of a step that is not the final stage of training shall be made only by students that end the stage in question.

6.1.1. The stage 1 of the training stage of 1, conference and company duty, shall be terminated with a test. The rules in the notice of examinations and the degree in professional training courses shall apply.

6.1.2. The student shall draw up a practical-oriented project, which is part of the examination and partial assessment basis of this examination. The purpose of the project is to show the pupils of the pupils of professional and personal skills in step 1. The project is based on the area subject and bottom class specialty in step 1.

6.1.3. The school is organising the course of the project in consultation with the local training committee. The project will last 0.5 weeks of normal business hours.

6.1.4. The oral examination will take 20 minutes, including voter. A censor has been designated by the school.

6.1.5. The performance of the student is assessed by one character, which represents an overall assessment of the project and the verbal achievement. The test must be passed. The school shall inform the professional committee of the results of the tests carried out.

6.2. As part of the final period of training at step 2 of the training session, the school will conduct a final test. The sample is a Swede. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.2.1. The swan sample is made up of a project gift, a practicable test and an oral test. The practical test is carried out by a practical task A, consisting of 2 submissions, and a practical task B. The content of the tasks is organised by the school after consultation with a task committee set up by the professional committee.

6.2.2. The Swat test begins in two. last week in the main course of drawing on and performing the first subtask A, a menu and drink-be composite task. The task will be 1 hour and replied to in writing. Then the projectout is delivered.

6.2.3. The project task is a holistic project that is based on the area subject and bottom specialty. The task is run partially as a group task. The groups can consist of a maximum of four students. The students must demonstrate their ability to form part of a team and to combine the theory and practice. No later than four days of school days after delivery, each student will deliver its own individual response in the form of a written IT-based project report.

6.2.4. A day for the second part of the task of A, task B and the oral test is set aside for the second part.

6.2.5. Second task A task A is a task in table cover. The task lasts 2 hours and 15 minutes and runs with the background in the first subtask of task A to be drawn up for the practical task B, which is a server job. The task will take about 15 minutes and will be performed by either the cheese, opening of wine or mix-up of drinks.

6.2.6. The oral test, which is normally carried out in accordance with the practical tasks, consists of two subsamples. The partial samples taken together for 20 minutes. The first one. the part test shall be carried out by the presentation of the projection report and the 2. the partial test is carried out by dialog on the project report.

6.2.7. For the purpose of the examination of the Swedes, the character of the written report shall be the 1 character of the practical task A, 1 in the case of the practical task B and 1 for each of the oral elements. However, in order to pass the Swedes, the student must obtain a level of grade as average of all characters in the Swedes, but the pupil of the student must obtain a grade as a average of the grades of the two practical tasks.

6.2.8. The caraxes shall be notified immediately after the examination in each test / task. The character of the written report and the characters for the two oral samples shall be communicated to the pupil immediately after the examination in 2. partial test dialogue on the project report.

6.3. In order to be able to receive school evidence, the student must have obtained a grade as an average of all the grades of the main course. Any subject where no character is given must be carried out in accordance with rules on the profession ;

6.4. For students who end the training with stage 1, conference and company duty, the final test must be passed.

6.5. For students who end the training with stage 2, the Swedes must be passed.

6.5.1. The parts of the Swedes shall not be taken into account, only those parts of the Swedes. The student must, however, have the opportunity to draw up a new project task and take the whole of the Swede, if the school, after consultation with the student and his employer, takes a decision on this.

6.7. The professional committee may draw up the certificate of education (Swedish letter), which has been awarded the word 'description' : passed, praised with praise, bronze or silver.

Executive Order On Education In The Vocational Common Entrance Food For People

Original Language Title: Bekendtgørelse om uddannelserne i den erhvervsfaglige fællesindgang mad til mennesker

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