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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Read the untranslated law here: https://www.retsinformation.dk/Forms/R0710.aspx?id=115533

Overview (table of contents) Annex 1

Annex 2

Annex 3

Annex 4

Annex 5

Annex 6

Annex 7

Annex 8

Annex 9

Annex 10

The full text of the ordonnance on Annex 11 in the vocational education common entrance food for people

Under section 4 (1) and (2) of the Act on vocational training, in accordance with article 3. lovbekendtgørelse nr. 1244 of 23. October 2007 shall be determined:

§ 1. The vocational common entrance food for people include courses with functional and competence communities within the following overall employment area: food production and madfremstilling and related services, including sales as well as customer and guest service.

§ 2. The following vocational training is assigned to this input:





1) bakery and pastry, see. Annex 1.

2) Retail butcher, see. Annex 2.

3) Nutrition Assistant, see. Annex 3.

4) in fresh State Assistant, see. Annex 4.

5) Stocking, see. Annex 5.

6) Hotel and leisure Assistant, see. Annex 6.

7) Industrial butcher, see. Annex 7.

8) Dairyman, see. Annex 8.

9), Receptionist, see. Annex 9.

10) Bowel cleaner, see. Annex 10.

11) serve, see. Annex 11.





(2). Because the course can not be replaced by basic practical training in a company (new apprenticeship) in paragraph 1, no. 8, said education.

§ 3. The indicative duration of school education in the compulsory part of the curriculum is 20 weeks in the section 2, nr. 1 – 6, 9 and 11, said education.

(2). The indicative duration of school education in the mandatory part of the course is 10 weeks in the section 2, nr. 7, 8 and 10, said education.

§ 4. The common competences, students must meet in order to begin on school education in a main course within the entrance, is that students can:





1) assess and process common raw material for food under the guidance and

2) under the guidance of work in teams around the resolution of technical and practical tasks in connection with the handling of food.





(2). To begin on school education in a main course within the entrance, students also meet the objectives of the following basic subjects:





1) first aid and basic fire-fighting, 0.5 week.

2) Hygiene, 1 week.

3) information technology, outside level, 1 week.

4) Environment, 1 week.





(3). In paragraph 2, no. 1 and 2, referred to basic subjects must be passed.

(4). Additional requirements on competences which are specific for the transition to school education in each main course, set out in the annexes to the Decree.

§ 5. For training and teaching applies the rules laid down for vocational education and training in General.

Date of entry into force and transitional provisions

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

(2). The following regulations are hereby repealed:





1) bekendtgørelse nr. 171 of 17. March 2004 on fresh Assistant training,

2) bekendtgørelse nr. 305 of 30. April 2004 on the programme to the dairyman,

3) bekendtgørelse nr. 453 of 10. June 2005 about the training dietary Assistant

4) bekendtgørelse nr. 454 out of 10. June 2005 concerning training for retail butchers,

5) bekendtgørelse nr. 455 of 10. June 2005 on the programme to the receptionist,

6) bekendtgørelse nr. 456 of 10. June 2005 on education to serve,

7) bekendtgørelse nr. 457 of 10. June 2005 concerning the training of hotel and leisure Assistant

8) bekendtgørelse nr. 471 of 14. June 2005 about training to bakery and pastry,

9) bekendtgørelse nr. 472 of 14. June 2005 concerning training for system administrator,

10) bekendtgørelse nr. 703 of 1. July 2005 on education to bowel cleaner;

11) bekendtgørelse nr. 713 of 1. July 2005 on education within the industrial slaughterhouse.





(3). The following guides are hereby repealed:





1) Guide No. 9274 of 28. May 2004 to bekendtgoerelse nr. 171 of 17. March 2004 on fresh Assistant training,

2) Guide No. 9524 of 17. August 2005 to bekendtgoerelse nr. 305 of 30. April 2004 amended by Decree No. 182 of 17. March 2005 on the programme to the dairyman,

3) Guide No. 9529 of 17. August 2005 to bekendtgoerelse nr. 453 of 10. June 2005 about the training dietary Assistant

4) Manual No. 9531 of 17. August 2005 to bekendtgoerelse nr. 454 out of 10. June 2005 about retail butcher education

5) Guide No. 9533 of 17. August 2005 to bekendtgoerelse nr. 472 of 14. June 2005 concerning training for system administrator,

6) vejledning nr. 9534 of 17. August 2005 to bekendtgoerelse nr. 457 of 10. June 2005 concerning the training of hotel and leisure Assistant

7) Manual No. 9535 of 17. August 2005 to bekendtgoerelse nr. 471 of 14. June 2005 about training to bakery and pastry,

8) Guide No. 9536 of 17. August 2005 to bekendtgoerelse nr. 713 of 1. July 2005 on education within the industrial slaughterhouse,

9) Manual No. 9537 of 17. August 2005 to bekendtgoerelse nr. 703 of 1. July 2005 on education to bowel cleaner,

10) Manual No. 9625 of 17. August 2005 to bekendtgoerelse nr. 456 of 10. June 2005 on education to serve and

11) Manual No. 9135 of 17. March 2006 to bekendtgoerelse nr. 455 of 10. June 2005 amended by Decree No. 1487 by 22. December 2005 on the programme to the receptionist.





(4). Students who have started on a training basic course or main course, can complete the basic course or main course in accordance with the existing rules referred to in article 6. However, paragraph 5.

(5). The school in the local education plan establishes any transitional arrangements for students who have begun training in accordance with the existing rules.
The Ministry of education, the 4. March 2008 P.M.V. Søren Hansen head/Ilkay Yüksel Aztout Annex 1

Baker/Pastry Chef

1. the purpose of education and breakdown

1.1. Training to bakery/pastry have as overarching purpose to students through school education and internship training achieves knowledge and skills within the following overall responsibilities:




1. The production of a wide assortment of madbrød and small bread types, rolled pastries, traditional cake types and multi-day pastries that are part of a at any time in force bakery range, including to quality assess and provide guidance in relation to content, shelf-life, storage and sale.




2. Production of a wide range of large and small types of cake, celebration cakes for anniversaries, as well as confectionery, desserts and rolled pastries that are part of a at any time in force Patisserie assortment, including to quality assess and provide guidance in relation to durability, storage and sale.





1.2. Students must achieve the training objectives provided for in one or more of training steps and specialties.

1.3. Training can be completed with the following specialties:




1. Baker.




2. Pastry.





1.4. The training includes the following steps:

Thesis Baker




1. Bread Baker.




2. Bread bakes with profile.






3. Bake.





Thesis pastry




1. Cake pastry.




2. Cake pastry with profile.






3. Pastry.





2. Duration and structure, etc.

2.1. Training step 1, bread Baker or cake pastry, lasts 2 years and 1 month, including basic course. School education in the main course lasts 8 weeks.

2.1.1. Step 2, bread bakes with profile or cake pastry with profile, lasts 9 months. School education in the main course lasts 5 weeks.

2.1.2. Step 3, Baker or pastry 9 months. School education on the main course lasts 5 weeks.

2.2. Education in the main course can be divided into at least 2 school periods with intermediate training period for students on step 1. School education on the main course of training step 2 and step 3 be divided into a number of periods with intermediate school internship periods. The duration of school periods are determined by the school in consultation with the local education Committee, so that the best possible professional event for the training benefit and Exchange educational principle is maintained.

2.3. Pupils who are skilled as, respectively, Baker or pastry chef, and which would both education, implement the remaining training at 2 years.

3. specific competences prior to school education in main course

3.1. The specific competences that students must meet in order to start on the main course is that students can:




1. present food and serve customers/customers in various service and sales situations under the guidance,




2. involve knowledge of food health and natural professional characteristics and their implications for the individual, company and society in connection with simple food production and madfremstilling corresponding to the level of the basic sciences Health and science, level F,






3. use the correct ingredients, materials, work methods, tools and equipment in relation to simple and well-defined tasks,







4. formulate it orally and in writing on Danish in working and educational contexts corresponding to the level of the basic profession of Danish, level F,






5. under the guidance apply basic tilberedningsmetoder and forms of production, as well as perform self-monitoring on the basis of specific criteria,






6. buy and process raw materials, put together and cook simple products, meals and menus under the guidance, including include basic knowledge of Economics, time consumption, ergonomics and working environment,






7. use the most common term to explain food and raw materials, sensory science and culinary quality,






8. apply basic working techniques within dejtilberedning, raskning and ovnpasning for the manufacture of traditional large and small bread types as well as rolled deje and






9. under the guidance apply basic working techniques such as whips and røremetoder for the production of half-finished products as well as produce and simple, traditional small and large types of cake, desserts and celebration cakes.





3.2. The final test due to the gradient must be passed.

4. Competences for main course

4.1. main objectives of the course, without prejudice to the competence. However, section 4.2. – 4.7., is that students can:




1. work in teams as well as contribute to the solution of productional tasks,




2. display the creativity and desire and ability to learn new things and take responsibility,






3. Select proper materials, working methods, tools and equipment as well as select and measure ingredients in relation to productive tasks,






4. produce stirred and beaten products to semi-finished products, package-and filling loads independently,






5. propose traditional and trendsetting food-and småbrød independently, as well as assist in the production and finishing of rolled deje,






6. producing bakery products in accordance with the applicable provisions on hygiene and self-monitoring as well as operate and keep clean machines and equipment in accordance with the applicable safety regulations,






7. recognize own learning and motivationsmæssige strengths and weaknesses as a basis for lifelong learning,






8. prepare product pricing calculations, non-operating costs and draw up basic accounts under the guidance under the use of IT,






9. plan and produce a wide range of independently within the traditional head scarf and doughnut bakery






10. plan and produce a wide range of traditional cream cakes and batters, as well as create batters to anniversaries independently,






11. independently plan and produce a wide range of traditional form and frame cookies, custom mattes and intermediate products as well as forming, decorating and pricing these,






12. produce a wide assortment of bread and cakes to this year's anniversaries and special products for special themes and bookings as well as produce special products for appetizers and fast food,






13. advise sales staff in relation to the applicable hygiene and labelling rules, as well as packaging, storing, selling and pricing,






14. produce bakery and pastry products, taking into account companies ' and customers ' demands for nutrition and food safety, environmental and workplace safety,






15. develop and create products in relation to consumer wants and for anniversaries and events,






16. independently to plan, produce and quality appraise a wide assortment of madbrød and small bread types, traditional cake types and multi-day pastries that are part of a at any time in force bakery range,






17. independently to plan, produce and decorate a wide range of pastry, puff pastry, as well as special breakfast items and semi-finished products, including use of refrigeration and freezing techniques for the storage of these,






18. explain the legal requirements in relation to start up your own business, including claims of own-checks and risk assessment,






19. manufacture of traditional large and Small cake types included in a cake assortment independently, as well as assist in the manufacture of roller deje,






20. produce bakery and patisserie products in accordance with the applicable provisions on hygiene control, as well as operate and keep clean machines and equipment in accordance with the applicable safety regulations,






21. independently plan and produce a wide range of Danish and European touched the cakes as well as decorative and special bottoms that are included as part of the cake and dessert manufacturing, including manufacturing decoration materials and decoration,






22. independently plan and produce a wide range of traditional confectionery as well as create new types of confectionery and table and window decorations,






23. plan and produce, as well as create a wide assortment in cold and warm desserts independently and advise customers in relation to taste, portionering, meal and serving,






24. independently plan and produce an assortment of pies/tarts, deje rolled and snack products with and without fill and semi-finished products that are included as part of the cake production, including use of refrigeration and freezer technician for the storage of these,






25. to plan, produce and quality appraise a wide assortment of small and large types of cake, celebration cakes and desserts independently, included in any applicable at any time pastry assortment and






26. schedule, produce, serve and present a wide assortment independently within traditional celebration and wedding cakes, create new cake types and decoration material.





4.2. Competence of the objectives set out in section 4.1., nr. 1 – 7, applies to all stages in the bakery training.

4.3. The competence of the objectives set out in section 4.1., nr. 8 and 13, are applicable for the bread bakes with profile, however, for students in this stage as well two of the in no. 9 – 12, referred to optional competences.

4.4. The competence of the objectives set out in section 4.1., nr. 14 – 18, applicable to the final step in the programme to the Baker. Pupils at this step, at the same time achieve the in no. 9 – 12, referred to other competences which the student has not achieved at the step 2.

4.5. The competence of the objectives set out in section 4.1., nr. 1 – 4, 7, 19 and 20 shall apply to all stages of the pastry chef training.

4.6. The competence of the objectives set out in section 4.1., nr. 8 and 13, are in force for cake pastry with profile, however, for students in this stage as well two of the in no. 21 – 24, referred to optional competences.

4.7. The competence of the objectives set out in section 4.1., nr. 14, 15, 18, 25 and 26, are applicable for the final step in training to pastry. Pupils at this step, at the same time achieve the in no. 21 – 24, referred to other competences which the student has not achieved at the step 2.

5. organisation of school education and internship training.

5.1. The interaction between school and work placement activities are described in the educational system of the individual education within the general framework laid down in the Ordinance on vocational education and training.

6. evaluation and evidence, etc.

6.1. each step of training ends with a main assignment. The sample after a stage which is not only the final stage of training, must be sat by pupils who quit with that step.

6.1.1. As part of the last school period in training step 1, bread Baker or cake confectioner, means education and step 2, bread bakes with profile or cake pastry with profile, holds the school a final test, which consists of a practically-oriented project and an oral examination. The rules of the ordonnance on tests and exams in vocational education are applicable.

6.1.2. The final project organised by the school in consultation with the local education Committee. The aim of the project is to show the learner's acquisition of vocational, General and personal competences for training step 1 or 2.

6.1.3. The project takes as its starting point in the area-and specialefag and resolved within a duration of 0.5 week, of which devoted one day to the practical part of the project.

6.1.4. The oral examination has a duration of 20 minutes including assessment. That help an examiner appointed by the school.

6.1.5. The pupil's performance is judged with one character, which is indicative of an overall assessment of the project and the oral examination.

6.2. As part of the last school period in step 3, Baker or pastry chef, is organizing the school a final written, theoretical test. The test takes its starting point in områdefag and specialefag. The rules of the ordonnance on tests and exams in the vocational training shall apply.

6.2.1. the test shall be organised by the school in consultation with the Technical Committee.

6.2.2. Sample solved within a duration of 2 hours and solved independently without the use of assistive devices.

6.2.3. Requiring that the theoretical test must be passed. The school must offer pupils who did not pass the written test, a new test, possibly after additional schooling.

6.2.4. After completion of the last school period in step 3, Baker or pastry chef, is organising the Technical Committee a final test in the form of a journeyman's test.


6.2.5. Journeyman's test takes its starting point in a practical task and consists of one day's production, as well as an oral explanation of the production. Journeyman's test are solved within a duration of 7 hours.

6.2.6. The Technical Committee shall establish the practical task on the basis of product ranges within the area-and specialefag. Eleven extracts Task 7 days before journeyman test. As part of the task the student prepare a statement with manufacturing production guides, prescriptions and calculation.

6.2.7. The individual pupil's journeyman's test are judged by 2 film masters, one from the employers ' side and from employees ' page designated by the Technical Committee. Each actor champion gives a rating.

6.2.8. The final grade for the journeyman's test is the average of the plays ' characters. The character is rounded to the nearest character on the grading scale.

6.2.9. If the pupil fails the test, the Technical Committee's followers offer a new journeyman's test, possibly after additional internship or school stay.

6.3. For the issue of the school certificate, the student must have achieved an average beståkarakter of all områdefag and specialefag in the main course. Other subjects should be conducted in accordance with the rules of the profession.

6.4. For students who complete the training with step 1, bread Baker or cake pastry, or step 2, bread bakes with profile or cake pastry with profile, the final test be passed.

6.5. For students who complete the training with step 3, Baker or pastry chef, journeyman test must be passed.

6.6. By the end of training, including completion of step 1 or step 2, the Technical Committee shall issue a certificate to the student as proof that the student has achieved competence in the field of education.

6.7. The Technical Committee may sign the diploma (journeymen letter) for assigned names: pass with distinction, pass with praise, bronze, silver or gold medal.

6.8. Complaints in connection with a journeyman's test may be submitted to the Technical Committee before 2 weeks after character in the usual manner is notified the concerned. The Technical Committee decides whether there will be reassessment or given offers of catch-up session. The student must be informed of the appeal deadline.
Annex 2

Retail butcher

1. the purpose of education and breakdown

1.1. Training for retail butchers have as overarching purpose to students through school education and internship training achieves knowledge and skills within the following overall responsibilities:




1. Treatment of meat.




2. Production, exposure and sale of retail butcher products and meal solutions in butcher shops, Delicatessens, fish and game stores and supermarkets.





1.2. The learner must achieve the training objectives provided for in one or more of training steps and specialties.

1.3. Training includes the following steps:




1. Retail butcher aspirant.




2. Retail butcher.





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




1. Store.




2. Delicacy.






3. Fish and game.






4. Slaughter.





2. Duration and structure, etc.

2.1. Training step 1, retail drummer aspirant, items 2 years, including the basic cycle. School education in the main course lasts 9 weeks. Step 2 lasts 1 year and 6 months. School education in the main gradient's step 2 items 6 weeks.

2.2. Education in the main course can be divided into at least 2 school periods with intermediate training period for students in step 1, and in at least two school periods with intermediate apprenticeships for pupils at step 2.

3. specific competences prior to school education in main course

3.1. The specific competences that students must meet in order to start on the main course is that students can:




1. presents food and serve customers/customers in various service and sales situations under the guidance,




2. involve knowledge of food health and natural professional characteristics and their implications for the individual, company and society in connection with simple food production and madfremstilling corresponding to the level of the basic sciences Health and science, level F,






3. use the correct ingredients, materials, work methods, tools and equipment in relation to simple and well-defined tasks,






4. formulate it orally and in writing on Danish in working and educational contexts corresponding to the level of the basic profession of Danish, level F,






5. under the guidance apply basic tilberedningsmetoder and forms of production, as well as perform self-monitoring on the basis of specific criteria,






6. buy and process raw materials, put together and cook individual products, meals and menus under the guidance, including include basic knowledge of Economics, time consumption, ergonomics and working environment,






7. cutting and bone pigs and veal for sale in store under the guidance and






8. produce different pølsemagerivarer under the guidance.





3.2. The final test due to the gradient must be passed.

4. Competences for main course

4.1. main objectives of the course, without prejudice to the competence. However, section 4.2. – 4.5., is that students can:




1. retail disembowel and quality assess common retail butcher products and apply these to the production and sale of meal solutions




2. expose, promote and sell retail butcher products and meal solutions for different customer groups with routine,






3. involve knowledge about society, corporate and customer requirements on food safety, health, environment, workplace safety and economy in the planning, production and sale of retail butcher products and meal solutions






4. use of information technology for communication, numerical and nutritional calculation,






5. work in teams around the resolution of operational tasks in retail butcher companies.






6. prepare basic financial statements and calculations as a tool for financial management in retail butcher companies,






7. retail disembowel and quality assess common retail butcher's products as well as special products within each of the specialers subject area and apply these to the production and sale of meal solutions






8. take small decisions about workflows and customer relations, including limited management of puzzle-solving and of colleagues,






9. show creativity in the preparation of products and meal solutions






10. work in teams around the resolution of operational tasks in retail butcher companies and analyze and solve academic problems independently or as part of a team,






11. expose, promote and sell retail butcher products and meal solutions for various customer groups independently and






12. slaughter pigs and cattle, as well as cutting and partners these independently.





4.2. Competence of the objectives set out in section 4.1., nr. 1 – 6, applies to all stages and specializations in undergraduate education.

4.3. The competence of the objectives set out in section 4.1., nr. 7, applies to all specializations at the step 2.

4.4. The competence of the objectives set out in section 4.1., nr. 8 – 11, applies to training specialties store, Delicatessen and fish and game.

4.5. The competence of the objectives set out in section 4.1, nr. 10 and 12, applies to education specialty slaughter.

5. organisation of school education and internship training

5.1. The interaction between school and work placement activities are described in the education system within the overall framework, as laid down in the Ordinance on vocational education and training.

5.2. Between school periods in the main course of the sending school writing assignments (line-of-business tasks) to the pupil. Tasks are answered by the student before the student begins in the subsequent school term.

6. evaluation and evidence, etc.

6.1 Training each step completed with a try. The sample after a stage which is not only the final stage of training, must be sat by pupils who quit with that step.

6.2. As part of the last school period in training at step 1, the retail butcher aspirant, is organizing the school a final try. Notice of tests and examinations in vocational education are applicable. That help an examiner appointed by the school.

6.2.1. the purpose of the test is to show the learner's acquisition of vocational, General and personal competences in training step 1.

6.2.2. The test consists of a practically-oriented project that included examination-based assessment and partly in a final oral exam. The sample content is organised by the school in consultation with the Technical Committee. The project lasts for 0.5 week with normal working hours, while the oral exam has a duration of 20 minutes per student.

6.2.3. The pupil's performance is judged with one character, which is indicative of an overall assessment of the project and the oral performance.

6.2.4. As part of the last school period in step 2, retail butcher education, preventing school a written exam. The task prepared by the school and will be based on the objectives of education. The sample has a duration of 2 clock hours. That help an examiner appointed by the school.


6.2.5. Following the conclusion of the last period in the training school at step 2, retail butcher, is organising the Technical Committee a final test in the form of a journeyman's test.

6.2.6. Journeyman's examination consists of various disciplines in the field of education and training objectives and resolved within a duration of 14 hours. Journeyman's test is a practical test, incorporating oral over consultation. The pupil's followers try to be judged by 2 film masters, one from the employers ' side and from employees ' page designated by the Technical Committee.

6.2.7. Each film master provides one character for each discipline. The nature of a discipline is the average of the two actors ' characters. The nature of the journeyman's test is the average of the grades for individual disciplines. In order to pass the journeyman's test, eleven have passed every single discipline.

6.3. For the issue of the school certificate, the student must have achieved an average of beståkarakter characters for all basic subjects and områdefag in the main course. For students, who carry out step 2, each specialefag and the written exam, mentioned in section 6.2.4. be passed. Any subjects which is not given in nature, must be conducted in accordance with the rules of the profession. The student must have replied to the written assignments referred to in section 5.2. and task responses must be approved by the school.

6.4. For students who complete the training with step 1, retail butcher aspirant, the test as set out in section 6.2. be passed.

6.5. For students who complete the training with step 2, retail butcher specializing, the test as set out in section 6.2.6. be passed.

6.5.1. If the pupil fails the test, the Technical Committee's followers offer the student a new journeyman's test, possibly after additional internship or school stay, or if the student can demonstrate that he or she due to illness or for any other valid reason has not been able to meet, or implement the tasks to the journeyman's test.

6.6. By the end of training, including completion of step 1, draw up the Technical Committee, a training certificate to the student as proof that the student has achieved competence in the field of education.

6.6.1. The nature of the final sample evidenced by the diploma.

6.7. The student can lodge a complaint to the Technical Committee within two weeks after character in the usual manner is notified the concerned. The Technical Committee shall decide whether there will be reassessment or given offers of catch-up session, or if the complaint cannot be upheld.
Annex 3

Nutrition Assistant

1. the purpose of education and breakdown

1.1 the training dietary Assistant has the overall aim of the student through school education and internship training achieves knowledge and skills within the following overall responsibilities:




1. composition and preparation of tasty and nutritional proper food in a kitchen at URf.eks. Hospital, nursing home, senior citizens center, canteens/cafes, schools (schools, boarding schools, agricultural schools, elementary schools), day and residential institutions, living and living environments, the receiving kitchens, barracks, prisons, training centres and self-employment.




2. Combination of knowledge about health, food, nutrition, dietetics, hygiene and self-monitoring and environmental planning, execution, documentation and quality assessment of the duties associated with the exercise of the right to food and meals taking into account production the mold as well as prevention and health promotion.






3. planning, structuring and implementation of ergonomic production out from given economic conditions, presentation and serving of food for different user groups, responsible for hygiene and self-monitoring and the quality of the food.






4. the use of oral and written communication to create a good working environment and promote cooperation with colleagues and users, flexible and development prepared, as well as insight into their own learning and motivationsmæssige strengths and weaknesses.





1.2. The learner must achieve the training objectives provided for in one or more of training steps and specialties.

1.3. Training includes the following steps:




1. Nutrition helps.




2. Nutrition Assistant.





1.4. The training is completed with the thesis: Nutrition Assistant.

2. Duration and structure, etc.

2.1. Training step 1, nutrition help, lasts 1 year and 6 months, including the basic cycle. School education in the main course lasts 10 weeks. Step 2 lasts 1 year and 6 months. School education on the main gradient's step 2 lasts 20 weeks.

2.2. Education in the main course is divided into 1 school period with surrounding apprenticeships for students in step 1, and in at least two school periods with intermediate apprenticeships for pupils at step 2.

3. specific competences prior to school education in main course

3.1. The specific competences that students must meet in order to start on the main course is that students can:




1. present food and serve customers/customers in various service and sales situations under the guidance,




2. involve knowledge of food health and natural professional characteristics and their implications for the individual, company and society in connection with simple food production and madfremstilling corresponding to the level of the basic sciences Health and science, level F,






3. use the correct ingredients, materials, work methods, tools and equipment in relation to simple and well-defined tasks,






4. formulate it orally and in writing on Danish in working and educational contexts corresponding to the level of the basic profession of Danish, level F,






5. under the guidance apply basic tilberedningsmetoder and forms of production, as well as perform self-monitoring on the basis of specific criteria,






6. put the production of meals and guest/customer service in relation to Danish and international tradition under the guidance,






7. processing of raw materials, put together and cook simple products, meals and menus under the guidance, including applying knowledge of quality, calculation, time consumption, ergonomics and occupational safety and






8. use the most common term to describe food, raw materials, sensory and culinary quality.





3.2. The final test due to the gradient must be passed.

4. Competences for main course

4.1. main objectives of the course, without prejudice to the competence. However, section 4.2. – 4.3., is that students can:




1. prepare tasty and nutritional routine starting with food and correctly perform the practical features that are associated with the preparation, presentation and serving of food,




2. Select and apply the correct cooking methods, methods of production, raw materials, materials, tools and equipment in relation to a given task with init routine,






3. use the most common term to describe the food's raw materials or a culinary and sensory quality,






4. combine knowledge about food, food and health in connection with starting måltidsplanlægning, calculation, procurement and quality assessment,






5. produce food, taking into account the hygiene and self-monitoring, environment, workplace safety, time, economy and quality with starting routine






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






7. perform the practical features that are associated with planning, costing, purchasing, preparation, presentation and serving of nutritional proper food independently in the company, including dietary needs, and assess and document the food's nutritional quality,






8. Select, evaluate and apply the most appropriate combination of cooking methods, types of production, raw materials, materials, tools and equipment in relation to the production and development of new tasks,






9. involve and evaluate the food's sensory properties and participate in quality assessment and development through the preparation, production, presentation and serving of food,






10. carry out and actively engage in the development and documentation of hygiene and self-monitoring,






11. involve knowledge of ergonomics, workplace safety, environment, time and economy in the development of a good working environment,






12. contribute to improving practice by reflecting on their own and others ' actions and communications from an ethical and professional reasoned position,






13. tighten up his curiosity and desire to learn and engage in change processes, develop skills in to be actively seeking, questioning and critically and act appropriately in unforeseen situations,






14. carry out oral and written professional dissemination, advice and guidance for users, customers or citizens, new colleagues and pupils and






15. use of English in work situations.





4.2. Competence of the objectives set out in section 4.1., nr. 1 – 6, applies to all stages and specializations in undergraduate education

4.3. The competence of the objectives set out in section 4.1., nr. 7 – 15, applies to training step 2.

5. organisation of school education and internship training


5.1. The interaction between school and work placement activities are described in the educational system of the individual education within the general framework laid down in the Ordinance on vocational education and training.

6. evaluation and evidence, etc.

6.1. each step of training ends with a trial. The sample after a stage which is not only the final stage of training, must be sat by pupils who quit with that step.

6.2. As part of the last school period in training step 1, nutrition help, is organizing the school towards the end of school education a try, which consists of a practical test and an oral test. The rules of the examinations order applies. The school organises the form and content of the sample in consultation with the local education Committee.

6.2.1. the purpose of the test is to show the learner's acquisition of vocational and personal skills in the training. The test takes as its starting point the basic subjects and områdefag.

6.2.2. Sample extent make up 0.5 week with normal working hours, while the oral test has a duration of 20 minutes, including assessment. That help an examiner appointed by the school.

6.3. As part of the last school period in training step 2, nutritional Assistant, shall be borne by the school towards the end of school education a final try. The sample represents a journeyman's test. In the assessment of journeymen sample helps the examiner and one external examiner (stage champion), designated by the Disciplinary Committee.

6.3.1. the purpose of the test is to show the student's journeyman's acquisition of vocational, General and personal competences and takes as its starting point the competence objectives for the entire training. Journeyman's examination consists of one practical test and one oral examination. The practical test shall consist of a selected task and a bottom job. The oral test shall consist of a written reply and an oral examination.

6.3.2. Journeyman's test begins with the handing over of a written task in 4. last skoleuge. The written reply must be delivered within seven school days after the extradition and the contents shall be organised by the school in consultation with a task Committee set up by the Technical Committee.

6.3.3. In the last skoleuge, devoted two days to the practical and the oral test. The oral test is held the day after the practical test. The practical test has a duration of 4 hours, exclusive cleaning and inclusive assessment. The oral test is conducted individually and has a duration of 20 minutes, including assessment.

6.3.4. In connection with the student prepares a written reply sample journeymen. The written reply shall be drawn up on the basis of a comprehensive task, which takes as its starting point in områdefag and bound specialefag. The student can also involve basic subjects and optional specialefag. When answering student must demonstrate ability to combine theory and practice. The written reply is included as part of assessment basis for examining the basis and the oral test. The written reply must contain the student's material and documentation for the practical test.

6.3.5. The practical test shall consist of a selected task, as the pupil has incorporated in the written reply. The self-imposed task consists of the preparation and presentation of a nutritional menu. In addition, the practical test shall consist of a bottom task as examiner and examiner selects from the student's written reply. The bound task handed over to eleven at the start.

6.3.6. The oral test shall consist of supplementary elaboration of elements from the written reply.

6.4. For the issue of the school certificate, the student must have achieved an average of beståkarakter characters for all basic subjects and områdefag in the main course. The student must also have achieved beståkarakter in each specialefag. Any subjects which is not given in nature, must be conducted in accordance with the rules of the profession.

6.5. For students who complete the training with step 1, nutrition help, test be passed. One character is given for the test.

6.6. For students who complete the training with step 2, nutritional Assistant, journeyman test be passed. Given one character for the self-selected practical task, the bound practical task and the oral test.

6.6.1. The pupil will have one character for each of the samples. The student must have achieved beståkarakter as the average of all samples. The oral test shall be passed. On the training certificate is applied to the characters for the self-selected practical task, the bound practical task and the oral test, as well as the average of the self-imposed practical task and the bound practical task.

6.7. At the end of the training, including completion of step 1, draw up the Technical Committee, a training certificate to the student as proof that the student has achieved competence in the field of education. Training certificate is applied to the result of the final test. For students who complete with step 1, nutrition help, is applied to the character after section 6.5. on the diploma. For students who complete with step 2, nutritional Assistant, is applied to the characters of passed the journeyman's test in accordance with section 6.6. on the diploma.

6.8. The Technical Committee may sign the diploma (journeymen letter) about awarded honors known as: silver medal.
Annex 4

Fresh Assistant

1. the purpose of education and breakdown

1.1. Training to fresh State Assistant have as overarching purpose to students through school education and internship training achieves knowledge and skills within the following overall competence: advice and guidance to clients on meal solutions across fresh areas of perishables.

1.2. Students must achieve the training objectives laid down in the field of education.

1.3. The training is completed with the thesis. Fresh Assistant.

2. Duration and structure, etc.

2.1. The training lasts 2 years and 6 months, including the basic cycle. School education in the main course lasts 8 weeks.

2.2. the school shall determine the number of school periods and subject-related distribution of school periods.

2.3. Pupils who have achieved the basic gradient proof from the entrance food for people with the skills to move on to the main course, Baker and confectioner, retail butcher, hairdresser, stocking, hotel and leisure Assistant, receptionist and waitress, can begin the main course without additional training.

2.4. Pupils who have passed the matriculation examination, htx, hf or other training that can be equated with this, real competence shall be assessed in relation to the common competences in § 4 and specific competences, which are mentioned in section 3.1, and determined an individual trajectory for the pupil, where the obligatory part can last up to 10 weeks.

3. specific competences prior to school education in main course

3.1. The specific competences that students must meet in order to commence the main courses is that students can:




1. under the guidance of presenting food and serve customers/customers in various service and sales situations, relate to customer behavior, cultural norms and values as well as the importance of personal appearance in sales situation,




2. involve knowledge of food health and natural professional characteristics and their implications for the individual, company and society in connection with simple food production and madfremstilling corresponding to the level of the basic sciences Health and science, level F,






3. use the correct ingredients, materials, work methods, tools and equipment in relation to simple and well-defined tasks,






4. formulate it orally and in writing on Danish in working and educational contexts corresponding to the level of the basic profession of Danish, level F,






5. under the guidance apply basic tilberedningsmetoder and forms of production, as well as perform self-monitoring based on specified criteria






6. assist in the solution of specific tasks based on the understanding business,






7. perform specific calculations with and without the use of assistive devices from a basic numeracy and






8. deal with IT use in retailing and General requirements for the working environment in connection with the arrangement and use of IT in the workplace.





4. Competences for main course

4.1. main objectives of the course, Competence is that students can:




1. perform a series of production-related tasks in accordance with current legislation on quality and food safety,




2. manage sales tasks and customer service in relation to meal solutions, taking into account what that affect customers ' purchasing behaviour, including consumer profiles, lifestyle and trends and






3. perform sales tasks and customer service within the store's fresh areas.





5. organisation of school education and internship training

5.1. The interaction between school and work placement activities are described in the education system within the overall framework, as laid down in the Ordinance on vocational education and training.

6. Assessment and qualifications, etc.

6.1. As part of the last school term the school organises a final practical test that reflect the skills that the student has acquired in the main course. The rules of the ordonnance on tests and exams in vocational education are applicable.


6.1.1. The final practical test shall consist of a faithful guidance task in a convenience store and an oral examination on the basis of this. The practical test to be solved individually. The task and the oral examination may, in accordance with the agreement between the school, the pupil and the training enterprise is implemented in the training enterprise.

6.1.2. On the day of the test extracts the pupil a task card to the reality close guidance task. The to-do card takes its starting point in the caseopgave, as the pupil has produced in the bound specialefag "advice on meal solutions". The student will have two working hours for preparation and preparation of task. In the preparation time must the student using personal notes, provided educational materials as well as the equipment and the materials made available by the school or made available by the training enterprise by agreement with the school. The oral examination has a duration of 20 minutes, including assessment. Examiner appointed by the school.

6.1.3. The pupil's performance is judged with one character, which is indicative of an overall assessment of the reality close guidance task and the oral performance.

6.2. To school can issue the school certificate, should the student have achieved beståkarakter as the average of the grades for all områdefag and specialefag in the main course. The student must also have achieved a beståkarakter in the final sample, see. section 6.1.

6.3. upon completion of training, the school shall issue a certificate to the student as proof that the student has achieved competence in the field of education.
Annex 5

Dress maker

1. the purpose of education and breakdown

1.1. Training for system administrator have as overarching purpose to students through school education and internship training achieves knowledge and skills within the following overall responsibilities:




1. Madfremstilling in kitchens, self-service restaurants, canteens, cafes, hotels and restaurants and diner transportable.




2. the use of ingredients, cooking methods, working methods, tools and equipment in relation to a given task.






3. Environmental and safety considerations, resource use, Planner, organizing and collaborating.





1.2. The learner must achieve the training objectives provided for in one or more of training steps and specialties.

1.3. Training includes the following steps:




1. System Administrator Assistant.




2. Dress maker.





1.4. the Training step 2 is completed with one of the following specialties:




1. Cook.




2. Queens of the Virgin.






3. Cater.





2. Duration and structure, etc.

2.1. Training step 1, dress maker's Assistant, lasts 1 year and 6 months, including the basic cycle. School education in the main course lasts 10 weeks. Step 2 for the thesis chef products 2 years and 3 months, for the thesis smørrebrød Virgin 1 year and 6 months and for thesis cater 1 year and 4 months. School education in step 2 for 17 weeks, lasts for chef thesis thesis smørrebrød Virgin 14 weeks and for thesis cater 12 weeks.

2.2. Education in the main process at step 2 is divided into 2 periods with intermediate school internship periods, so that the thesis chef has a duration of 1 x 10 weeks and 1 x 7 weeks, thesis smørrebrød Virgin has a duration of 2 x 7 weeks as well as thesis cater has a duration of 2 x 6 weeks.

3. specific competences prior to school education in main course

3.1. The specific competences that students must meet in order to start on the main course is that students can:




1. present food and serve customers/customers in various service and sales situations under the guidance,




2. involve knowledge of foods and natural health professional characteristics and their implications for the individual, company and society in the context of a simple food production and madfremstilling corresponding to the level of the basic sciences Health and science, level F,






3. use the correct ingredients, materials, work methods, tools and equipment in relation to the performance of simple and well-defined tasks,






4. formulate one oral and written in Danish in the labour and educational contexts corresponding to the level of the basic profession of Danish, level F,






5. under the guidance apply basic tilberedningsmetoder and forms of production, as well as perform self-monitoring on the basis of specific criteria,






6. put the production of meals and guest/customer service in relation to Danish and international tradition and development under the guidance,






7. receive, buy and order goods under the guidance and related budgeting and costing associated with the basic principles of marketing,






8. prepare and provide the guest operation under the guidance in connection with simple serving forms in the catering area,






9. make regular portionering and snack for self-service, as well as guest service in the cafeteria and canteen area under the guidance and






10. buy and process raw materials, put together and cook simple products, meals and menus under the guidance.





3.2. The final test due to the gradient must be passed.

4. Competences for main course

4.1. main objectives of the course, without prejudice to the competence. However, section 4.2. – 4.7., is that students can:




1. evaluate raw materials,




2. use the correct ingredients, materials, work methods, tools, and equipment in relation to a given task,






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






4. Cook fast food, heating, warm and cold dishes out from correct because tilberedningsmetoder and in accordance with the rules of hygiene and the company's self-monitoring program for serving in self-service restaurants, canteens, cafes, hotels, restaurants and diner transportable,






5. adapt to the work and the cooperation in the kitchen in the common business types and follow their development,






6. work in teams as well as contribute to the development of the work,






7. exercise creativity and desire and ability to learn new and take responsibility,






8. be flexible and work in collaboration with colleagues, customers, and other stakeholders, regardless of ethnic background,






9. formulate themselves oral as well as assess and understand ideas and viewpoints,






10. analyze and solve academic problems independently or as part of a team,






11. recognize the own learning and motivationsmæssige strengths and weaknesses as a basis for lifelong learning,






12. serve the company's customers and customers, taking into account the nationality,






13. relate to the importance of the individual employee function and organizational location has for the company's day-to-day operations, innovation and profitability as well as contribute to a good working environment,






14. determine, describe, buy, quality assess and place commonly used raw materials, half-finished products, and






15. determine and assess the quality of raw materials and half-finished products, and






16. prepare, Cook and serve the basic range of self-service restaurants and canteens,






17. perform sales and guest control with the independence and starting routines,






18. place the common range of food and beverages, etc. in sales areas,






19. perform regular upkeep,






20. prepare, Cook and serve the kitchen's basic Repertory,






21. put together and prepare corporate menus, calculate item consumption and produce estimates with the independence and starting routine






22. compose, recipe and cook various dishes of the season put items with the beginnings of creativity,






23. work with both á la carte as corporate bookings,






24. prepare, Cook and serve the cuisine grundrepetoire, calculate item consumption and produce estimates with the independence and starting routine






25. compose, recipe, Cook and serve different kinds of sandwiches, morning snacks, cold and warm dishes and buffets with beginnings of creativity and by the use of seasonal products and






26. work with both á la carte as corporate bookings.





4.2. Competence of the objectives set out in section 4.1., nr. 1 – 12, applies to all stages and specializations in undergraduate education.

4.3. The competence of the objective set out in section 4.1., nr. 13, applies to training step 2, all three specialties.

4.4. The competence of the objective set out in section 4.1., nr. 14, applies only to training step 2, the specialities chef and Virgin Queens.

4.5. The competence of the objectives set out in section 4.1., nr. 15 – 19, applies to training step 2, thesis cater.

4.6. The competence of the objectives set out in section 4.1., nr. 20 – 23, applies to training step 2, thesis chef.


4.7. The competence of the objectives set out in section 4.1., nr. 24 – 26, applies to training step 2, thesis smørrebrød Virgin.

5. organisation of school education and internship training

5.1. The interaction between school and work placement activities are described in the education system within the overall framework, as laid down in the Ordinance on vocational education and training.

6. evaluation and evidence, etc.

6.1. each step of training ends with a trial. The sample after a stage which is not only the final stage of training, must be sat by pupils who quit with that step.

6.1.1. As part of the last school period in training step 1, dress maker's Assistant, is organizing the school a final try. The rules of the ordonnance on tests and exams in vocational education are applicable.

6.1.2. The learner shall draw up a practical project, whose purpose is to show the learner's acquisition of vocational and personal skills in the training. The project takes as its starting point the basic subjects and områdefag.

6.1.3. the school shall organise the progress of the project in consultation with the local education Committee. The project resolved within a duration of 0.5 week with normal working hours, while the oral examination lasts 20 minutes per student. That help an examiner appointed by the school.

6.1.4. The pupil's performance is judged with one character, which is indicative of an overall assessment of the project and the oral performance. The test must be passed.

6.1.5. the school shall inform the Technical Committee of the results of the tests carried out.

6.2. As part of the last school period in stocking programme with thesis, dissertation or thesis Virgin Queens chef cater, holds the school a final try. The sample represents a journeyman's test. Notice of tests and examinations in vocational education are applicable.

6.2.1. Journeyman's examination consists of a practical part and an oral part. Task content is organised by the school after consultation with a task Committee set up by the Technical Committee.

6.2.2. In the specialities chef and smørrebrød Virgin begins journeymen sample with the extradition of a task map in the last skoleuge, the day before the test. With the extradition of the to-do card marketed there 4 hours for the preparation of the practical part and the oral part of the sample, which is executed the following day. Preparation prepare the pupil material to be included in the practical part and the oral part of the sample. The preparation is going on at the school and devoted one day to run the sample. The oral part of the sample is held immediately after the practical part.

6.2.3. In the thesis begins with the sample that journeymen cater the student pulls the to-do card the day before the test. When the task card is drawn, are appropriated 4 hours for the preparation of the practical part and the oral part of the sample, which is executed the following day. In preparing produce pupil a range of materials including marketing materials to be included in the practical part and the oral part of the sample. Preparation takes place at the school. Devoted one day to run the sample. The oral part of the sample is held immediately after the practical part.

6.2.4. The practical part of the sample the specialities of the chef and Virgin Queens consists of 2 tasks in kitchen production, a bottom task and a partial free task. The sample has a duration of 3 hours and 30 minutes. Tasks will be based on a supplied commodity basket.

6.2.5. The practical part of the sample in the thesis cater consists of 2 tasks in kitchen production, a bottom task and a partial free task. The sample has a duration of 2 hours and 45 minutes. Tasks will be based on a supplied commodity basket.

6.2.6. The oral part of the sample the specialities of the chef and Virgin Queens consists of questions and dialogue on the basis of the commodity basket content and the practical problem-solving, as well as a dialogue on topics from områdefag and bound specialefag. The oral part of the sample the specialities of the chef and Queens of the Virgin has a duration of 20 minutes.

6.2.7. The oral part of the sample in the thesis cater consists of questions and dialogue on the basis of the commodity basket content and the practical problem-solving, as well as a dialogue on topics from områdefag, bound specialefag and marketing material. The oral test in the thesis cater has a duration of 30 minutes.

6.2.8. The pupil's performance is judged with one character, which is indicative of an overall assessment of the practical part as well as the oral part of the sample. The practical part watchman with 75%, the oral part with 25%. One character is given for the overall performance, which shall be communicated to the student immediately after the end of the test.

6.3. For the issue of the school certificate, the student must have achieved an average of beståkarakter characters for all subjects in the main course. Any subjects which is not given in nature, must be conducted in accordance with the rules of the profession.

6.4. For students who complete the training with step 1, dress maker's Assistant, the final test must be passed.

6.5. For pupils who quit stocking training step 2 with thesis, dissertation or thesis Virgin Queens chef cater, the journeyman's test be passed.

6.6. By the end of training, including completion of step 1, draw up the Technical Committee, a training certificate to the student as proof that the student has achieved competence in the field of education.

6.6.1. For pupils who quit with step 1, is applied to the result of the final test. For students who complete with step 2, is applied to the result of the journeyman's test.

6.6.2. The Technical Committee may sign the diploma of honours awarded with the names: passed, passed with praise, bronze or silver.
Annex 6

Hotel and leisure Assistant

1. the purpose of education and breakdown

1.1. Training for hotel and leisure Assistant have as overarching purpose to students through school education and internship training achieves knowledge and skills within the following overall responsibilities:




1. The performance of general service functions within the hotel, tourist operators and recreational area.




2. Basic and specialty cleaning services.






3. Environmental and safety considerations, resource use, Planner, organizing and collaborating.





1.2. Students must achieve the training objectives laid down in the field of education.

1.3. The training is completed with the thesis: Hotel and leisure Assistant.

2. Duration and structure, etc.

2.1. The training lasts 2 years and 6 months, including the basic cycle. School education in the main-course lasts 20 weeks.

2.2. Education in the main course is divided into 4 periods of school 5 weeks with intermediate periods.

3. specific competences prior to school education in main course

3.1. The specific competences that students must meet in order to commence the main course is, students can:




1. present food and serve customers/customers in various service and sales situations under the guidance,




2. involve knowledge of foods and natural health professional characteristics and their implications for the individual, company and society in the context of a simple food production and madfremstilling corresponding to the level of the basic sciences Health and science, level F,






3. use the correct ingredients, materials, work methods, tools and equipment in relation to the performance of simple and well-defined tasks,






4. formulate one oral and written in Danish in the labour and educational contexts corresponding to the level of the basic profession of Danish, level F,






5. apply basic tilberedningsmetoder and production forms under the guidance as well as perform self-monitoring on the basis of specific criteria,






6. put the production of meals and serve the guest-/kundebetjening in relation to Danish and international tradition and development under the guidance,






7. receive, buy and order items associated with the budgeting and costing associated with the basic principles of marketing under the guidance,






8. prepare and provide the guest operation under the guidance in connection with simple serving forms in the catering area,






9. make regular portionering and snack for self-service, as well as guest service in the cafeteria and canteen area under the guidance and






10. buy and process raw materials, put together and cook simple products, meals and menus under the guidance.





3.2. The final test due to the gradient must be passed.

4. Competences for main course

4.1. main objectives of the course Competencies is that students can:




1. perform regular service work in the area of accommodation, meals and tourist industries,




2. perform basic and specialty cleaning,






3. prepare the rooms, meetings and conferences, etc.,






4. next morning service,






5. supervise the production and sale of fast food products,






6. serve customers and customers,






7. carry out the work, taking into account the hygiene, environment, work environment, workplace safety, time, economy and quality,







8. serve the company's customers and customers, taking into account the nationality,






9. work in teams as well as contribute to the development of the work,






10. show creativity and desire and ability to learn new and take responsibility,






11. be flexible and work in collaboration with colleagues, customers, and other stakeholders, regardless of background,






12. formulate themselves oral as well as assess and understand ideas and viewpoints,






13. analyze and solve academic problems independently or as part of a team,






14. recognize own learning and motivationsmæssige strengths and weaknesses as a basis for lifelong learning and






15. relate to the importance the individual employee function and organizational location has for the company's day-to-day operations, innovation and profitability as well as contribute to a good working environment.





5. organisation of school education and internship training

5.1. The interaction between school and work placement activities are described in the education system within the overall framework, as laid down in the Ordinance on vocational education and training.

6. evaluation and evidence, etc.

6.1. As part of the last school period in hotel and leisure Assistant training school organises a final try. The sample represents a journeyman's test. The rules of the ordonnance on tests and exams in vocational education are applicable.

6.1.1. Journeyman's examination consists of a written project, a practical test and an oral test. The sample content is organised by the school after consultation with a task Committee set up by the Technical Committee. The practical test and the oral test will be held in the last skoleuge.

6.1.2. Journeyman's test begins with the handing over of a project task in the 4. last skoleuge in the main course. Each student draws a topic for the project task, which resolved within a duration of 7 school days after the extradition.

6.1.3. The project task are answered in writing by the use of IT and shall be drawn up on the basis of a holistic project that takes as its starting point in områdefag and bound specialefag. The student must know the answer to show 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 implementation of a project made in work item.

6.1.5. The oral test has a duration of 30 minutes and consists of the presentation of and debate on the project, as well as issues within the områdefag and bound specialefag.

6.1.6. By judgement of the journeyman's test is given an overall grade for the project task and the practical test and a grade for the oral test. The characters shall be communicated to the student immediately after the end of the test. In order to pass the journeyman's test, each of the characters being beståkarakterer.

6.2. For the issue of the school certificate, the student must have achieved an average of beståkarakter characters for all subjects in the main course. Any subjects which is not given in nature, must be conducted in accordance with the rules of the profession.

6.3. For students who complete hotel and recreation Assistant training, journeymen test be passed.

6.3.1. If the pupil does not consist of parts of journeymen sample, only these parts are taken on. The pupil must, however, have the opportunity to develop a new project task and take over the entire sample of journeymen, if school, after consultation with the pupil and his employer, so decides.

6.4. By the end of the Technical Committee shall issue a training certificate to the student as proof that the student has achieved competence in the field of education.

6.4.1. The Technical Committee may sign the diploma (journeymen letter) for assigned names: pass with distinction, pass with praise, bronze or silver.
Annex 7

Industrial butcher

1. the purpose of education and breakdown

1.1. Training for industrial Butcher has the overall aim of the student through school education and internship training achieves knowledge and skills within the following overall responsibilities:




1. Producing of meat products from the receipt of product finished packaging and shipping.




2. Management of the quality of the products in accordance with the company's quality measures.






3. The conclusion of cooperative relationships with other professionals.






4. acquisition of prerequisite in order to develop competencies through employment and by continuing education.





1.2. The learner must achieve the training objectives provided for in one or more of training steps and specialties.

1.3. Training includes the following steps:




1. industrial butcher.




2. industrial butcher specializing.





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




1. Breeder.




2. Pork butcher.






3. Cattle butcher.





2. Duration and structure, etc.

2.1. Training step 1 lasts for 2 years, including the basic cycle. School education in the main gradient step 1 lasts 14 weeks. Step 2 lasts 1 year. School education in the main gradient's step 2 lasts 10 weeks.

2.2. Education in the main course can be divided into at least four periods with intermediate school internship for students in step 1, and in at least 3 periods with intermediate school apprenticeships for pupils at step 2.

3. specific competences prior to school education in main course

3.1. The specific competences that students must meet in order to start on the main course is that students can:




1. explain the slaughterhouse industry's sectoral structure as well as the industry's social importance including exports, production and management principles under the guidance,




2. explain the pig's anatomical structure in theory and practice, properly cut and input port, animal welfare and production technique under the guidance.






3. account for breeding chart and descriptions for half-and helorner, sows, gilts, galte, and the different races under the guidance,






4. understand and work after self-monitoring rules under the guidance,






5. partners and bone a half pig to retail and common meat types under the guidance,






6. optimize the use of pieces under the guidance and provide instruction on the proper preparation of the products and select and apply appropriate types of packaging,






7. under the guidance to choose and apply it right hand tools in relation to the task and safety rules as well as maintain the hand tool including grinding, ironing and cleaning and






8. explain animal welfare and ethics, and use this knowledge in practical exercises like cutting and boning under the guidance.





3.2. The final test due to the gradient must be passed.

4. Competences for main course

4.1. main objectives of the course, without prejudice to the competence. However, section 4.2. – 4.5., is that students can:




1. bone all pieces of pigs after the work description, as well as comply with safety and hygiene requirements.




2. partners and bone half pig as well as comply with safety and hygiene requirements.






3. draw up calculations and apply them in the context of daily production and understand correlations between calculation, product specification and yield monitoring, including the use of information technology for this,






4. perform quality and yield control in theory and practice, including the use of information technology for this,






5. salts of different products with different salts methods, smoke the mainstream products in accordance with the applicable methods,






6. work with plant and animal protein functionality under salts process as well as protein water holding capacity, including an account of the most used functionality of proteins, as well as assess which protein that would be most optimal to use in a given product,






7. plan and carry out production in connection with father's vareproduktion then as Cook sausages in various intestinal products






8. make Dad's with understanding of meat and excipients functions as well as perform stuffing of sausages in natural and artificial gut,






9. work together with others or independently plan and carry out production of pig slaughtering process in accordance with applicable regulations and requirements for hygiene,






10. engage in the slaughter process on a security sound manner,






11. work together with others or independently plan and carry out production of pig cutting with applicable regulations and requirements for hygiene,






12. engage in cutting process on a security sound manner,






13. optimize the operation of technology according to given specifications and manufacturing requirements, as well as impact assess change of technology's basic setup,






14. assessing traceability and stroke management,






15. perform manual programming to slaughter and cutting technology, as well as debug and correcting technology to optimize technology operation,







16. plan and carry out livestock slaughter process in accordance with applicable regulations and requirements for hygiene and safety,






17. perform manual slaughter operations at all levels of the process and apply insight into professionalism and technology,






18. included in the slaughter process on a security sound manner as well as to plan and carry out cattle cutting with applicable regulations and requirements for hygiene and safety,






19. understand, operate and use new cutting technology, as well as perform manual cutting operations at all levels of the process and gain insight into professionalism and technology,






20. included in the cutting process on a security sound manner and






21. retail carve beef gun and beef plate.





4.2. Competence of the objectives set out in section 4.1., nr. 1 – 4, applies to all stages and specializations in undergraduate education.

4.3. The competence of the objectives set out in section 4.1., nr. 5 – 8, applies to training specialized breeder.

4.4. The competence of the objectives set out in section 4.1., nr. 9 – 15, applies to education specialty pork butcher.

4.5. The competence of the objectives set out in section 4.1., nr. 16 – 22, applies to education specialty cattle butcher.

5. organisation of school education and internship training

5.1. The interaction between school and work placement activities are described in the education system within the overall framework, as laid down in the Ordinance on vocational education and training.

5.2. Between school periods in the main course of the sending school writing assignments (line-of-business tasks) to the pupil. Tasks are answered by the student before the student begins in the subsequent school term.

6. evaluation and evidence, etc.

6.1 Training each step completed with a try. The sample after a stage which is not only the final stage of training, must be sat by pupils who quit with that step.

6.2 As part of the last school period in training at step 1, industrial butcher, holds the Technical Committee a final test in the form of a journeyman's test. The rules of the ordonnance on tests and exams in vocational education are applicable.

6.2.1. As part of the last school period in training step 2, refines, swine or cattle butcher butcher, holds the Technical Committee a final test in the form of a journeyman's test. The rules of the ordonnance on tests and exams in vocational education are applicable.

6.2.2. Journeyman's test on both stages consists of various disciplines in the field of education goals, including a written theory assignment, an oral theory task and a number of practical tasks. Journeyman's test are solved within a duration of 14 hours.

6.2.3 Journeymen sample is judged by 2 film masters, one from the employers ' side and one from the workers ' side, appointed by the Technical Committee. Each film master provides one character for each discipline. The nature of a discipline is the average of the two actors ' characters. The nature of the journeyman's test is the average of the grades for individual disciplines.

6.2.4. In order to pass the journeyman's test, eleven have passed every single discipline.

6.3. For the issue of the school certificate, the student must have achieved an average of beståkarakter characters for all basic subjects and områdefag in the main course. For students who are conducting training step 2, each specialefag be passed. Any subjects which is not given in nature, must be conducted in accordance with the rules of the profession. The student must have replied to the written assignments referred to in section 5.2., and task responses must be approved by the school.

6.4. For students who complete the training with step 1, industrial butcher, the journeyman's test be passed.

6.5. For students who complete the training with step 2, refines, swine or cattle butcher, butcher journeyman's test be passed.

6.6. If the pupil fails the test, the Technical Committee's followers offer the student a new journeyman's test, possibly after additional internship or school stay or if the student can demonstrate that he or she due to illness or for any other valid reason has not been able to meet, or implement the tasks to the journeyman's test.

6.7. At the end of the training, including completion of step 1, draw up the Technical Committee, a training certificate to the student as proof that the student has achieved competence in the field of education.

6.7.1. The nature of the journeyman's test is demonstrated by the diploma.

6.8. The student can lodge a complaint to the Technical Committee within two weeks after character in the usual manner is notified the concerned. The Technical Committee shall decide whether there will be reassessment or given offers of catch-up session, or if the complaint cannot be upheld.
Annex 8

Dairyman

1. the purpose of education and breakdown

1.1. Training for dairyman has as parent to students through school education and internship training achieves knowledge and skills within the following overall responsibilities:




1. The production of dairy products from the receipt of product finished packaging and expedition.




2. Management of the quality of the products in accordance with the company's quality measures.






3. The conclusion of cooperative relationships with other professionals.






4. In order to develop competencies through employment and by continuing education.





1.2. Students must achieve the training objectives provided for in one or more of training steps and specialties.

1.3. Training includes the following steps:




1. Dairy operator.




2. Dairyman





1.4. The training is completed with the thesis: Dairyman.

2. Duration and structure, etc.

2.1. Training step 1 lasts 1 year and 6 months, including the basic cycle. School education in the main course lasts 22 weeks. Step 2 lasts 1 year and 6 months. School education in the main gradient's step 2 items 18 weeks.

2.2. Education in the main course can be divided into at least 2 periods with intermediate school apprenticeships for students in step 1, and in at least two school periods with intermediate apprenticeships for pupils at step 2.

3. specific competences prior to school education in main course

3.1. The specific competences that students must meet in order to commence the main courses is that students can:




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




2. engage in team cooperation around resolving operational tasks in a dairy company






3. involve knowledge about society's, dairy companies and the labour market development and understand the importance of this in practice for the working environment, job functions, qualification requirements and forms of cooperation,






4. involve knowledge of hygienic and nutritional aspects in relation to food products and dairy products ' impact on the health of the population as well as understand the importance of health promotion from a personal, vocational and societal perspective,






5. use the correct ingredients, materials, auxiliary materials, working methods and equipment in relation to simple and well-defined tasks in a dairy company and






6. oversee the production flow in a company and thus help in planning and logistics functions in relation to the production.





4. Competences for main course

4.1. main objectives of the course, without prejudice to the competence. However, section 4.2. – 4.3., is that students can:




1. involve knowledge about the various milk components important for dairy products in taste, texture and nutritional conditions in the manufacture of dairy products, similar to the basic subject Chemistry, level F,




2. involve knowledge about the physical principles which are important for the production equipment capacity and efficiency, and thereby ensure a security and economic optimum operation taking into account the dairy products quality properties, similar to the basic profession of Physics, level F,






3. use of English in General and working contexts and thus carry out tasks in relation to an international labour market, similar to the basic subject English, level F,






4. make use of mathematical problems and thus be able to carry out the necessary calculations for product standardization and simple statistical and economic analyses, corresponding to basic mathematics, level F,






5. involve knowledge of milk composition, heat treatment, product technology and production hygiene and thus independently work with simple manufacturing techniques for the production of various dairy products,






6. operate commonly used production and auxiliary equipment in connection with the production of dairy products, as well as assist in troubleshooting and remediation tasks,






7. participate in the implementation and validation of the company's cleaning procedure and quality control,






8. participate in the packaging of dairy products and ensure that the labelling is used properly carried out,






9. use of information technology for communication and elementary







10. engage in team cooperation around resolving operational functions in the dairy company, so that the production and the work carried out on an economic, environmental and quality appropriate way,






11. enter into cooperative relationships with other professionals,






12. obtain condition for expanding competencies through employment and by continuing training,






13. corrective actions in production in accordance with the company's quality management system, so that the products comply with the company's quality requirements,






14. to plan and oversee the manufacture of dairy products from established product definitions and prepared manuals in a way that ensures a high-quality and






15. clarify the product technological issues and contribute to the simple innovative solutions independently or as a part of a team.





4.2. Competence of the objectives set out in section 4.1., nr. 1 – 12, applies to all stages of education.

4.3. The competence of the objectives set out in section 4.1., nr. 13 – 15, applies to training step 2.

5. organisation of school education and internship training

5.1. The interaction between school and work placement activities are described in the education system within the overall framework, as laid down in the Ordinance on vocational education and training.

6. evaluation and evidence, etc.

6.1. each step of training ends with a trial. The sample after step 1, which is not the final step, training must only be sat by pupils who quit with that step.

6.2. As part of the last school period in steps 1 and 2 shall be borne by the school a final try. The rules of the ordonnance on tests and exams in vocational education are applicable.

6.2.1. the purpose of the test is to show the learner's acquisition of vocational, General and personal competences for education respectively Step1 and step 2.

6.2.2. The test consists of a written task in step 1 and of a project task and an oral examination in step 2. In step 1, students bring books and notes to the writing task. In step 2 prepare the pupil individually or as a group work a practical project in the last school period, and the project will be part of the assessment base for the oral test.

6.2.3. the written task in step 1 lasts 3 hours, and the oral test in step 2 lasts 30 minutes, including time for assessment.

6.3. For the issue of the school certificate, the student must have achieved an average of beståkarakter votes final characters in the main course. If the course ends with an exam, is the final character eksamenskarakteren; otherwise it is a progress assessment nature. In addition, the student must have at least achieved beståkarakter in the final sample, see. respectively, section 6.4. and section 6.5.

6.4. For students who complete the training with step 1, dairy operator, the final test be passed.

6.5. For students who complete the training with step 2, dairyman, the final test be passed. Nature is an expression of an overall assessment of the project and the oral presentation. By group work must the individual's contribution to the project report could be identified, and the student will be examined and assessed individually.

6.6. By the end of training, including completion of step 1, draw up the Technical Committee, a training certificate to the student as proof that the student has achieved competence in the field of education.
Annex 9

Receptionist

1. the purpose of education and breakdown

1.1. Training for receptionist has as overall purpose to students through school education and internship training achieves knowledge and skills within the following overall responsibilities:




1. Perform all functions of a reception, including internal and external communication, as well as control of the common devices in a reception with the independence and starting routine at hotels, Conference-and holiday centres.




2. Servicing and operation of Danish as well as foreign guests.






3. Environmental and safety considerations, resource use, Planner, organizing and collaborating.





1.2. Students must achieve the training objectives laid down in the field of education.

1.3. The training is completed with the thesis: Receptionist.

2. Duration and structure, etc.

2.1. Training lasts 2 years and 4 months, including basic course. School education in the main course lasts 20 weeks.

2.2. Education in the main course is divided into 2 periods with intermediate school internship periods.

2.3. For pupils of secondary education shall organise the school passed a training course with the competences pursuant to section 4 (2). 1 – 2 and nr. 4, and in accordance with section 3.1., paragraphs 8 and 9, which thus gathered constitute a basic course, which can be implemented on 5.5 weeks. Pupils in upper secondary education can thus carry out training in 2 years with a main course of 1 year and 10 months.

3. specific competences prior to school education in main course

3.1. The specific competences that students must meet in order to commence the main courses is that students can:




1. present food and serve customers/customers in various service and sales situations under the guidance,




2. involve knowledge of foods and natural health professional characteristics and their implications for the individual, company and society in the context of a simple food production and madfremstilling, corresponding to the level of the basic sciences Health and science, level F,






3. use the correct ingredients, materials, work methods, tools and equipment in relation to the performance of simple and well-defined tasks,






4. formulate one oral and written in Danish in the labour and educational contexts, similar to the level of the basic profession of Danish, level F,






5. apply basic tilberedningsmetoder and production forms under the guidance as well as perform self-monitoring based on specified criteria






6. put the production of meals and guest-/kundebetjening in relation to Danish and international tradition and development under the guidance,






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






8. put the hotel operation in relation to the industry's national and international structure and development of knowledge of the basic principles of marketing, budgets and accounts and






9. under the guidance to plan and carry out duties at the reception with knowledge of booking systems, used terminology, business processes within and between company's departments and used concept services in the industry.





3.2. The final test due to the gradient must be passed.

4. Competences for main course

4.1. main objectives of the course Competencies is that students can:




1. perform the daily tasks in a reception with the necessary routine and speed and apply the technical devices, which are normally in receptions, where daily seems to guest and customer service, remote transmission, reception and departure




2. service the Danish as well as foreign customers and customers with correct appearance, taking into account different customer groups, behavior patterns and nationality,






3. operate and guide customers with regard to Danish tourist products






4. carry out the company's line of business communication and correspondence in Danish and English,






5. perform service and guest control after the industry's existing laws and regulations and carry out planning, implementation and follow-up of meetings, courses, conferences and companies,






6. independently organise and evaluate a work scope and participate in the drafting of the discipline-specific key performance indicators to improve the company's competitiveness,






7. enter into cooperation between company's departments with corresponding coordination of cooperation and help in the prevention of crisis and disaster situations and Act and behave correctly in the security crisis and disaster situations






8. relate to what impact the individual employee function and organizational location has for the company's day-to-day operations, innovation and profitability and contribute to a good working environment,






9. analyze and solve technical problems alone or as part of a team and contribute to the development of the workspace,






10. formulating it orally as well as assess and understand ideas and viewpoints,






11. be flexible and work in collaboration with colleagues, customers, and other stakeholders, regardless of background,






12. show the creativity as well as the desire and ability to learn new and take responsibility and






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





5. organisation of school education and internship training


5.1. The interaction between school and work placement activities are described in the education system within the overall framework, as laid down in the Ordinance on vocational education and training.

6. evaluation and evidence, etc.

6.1. As part of the last school term the school organises a final try. The sample represents a journeyman's test. The rules of the ordonnance on tests and exams in vocational education are applicable.

6.1.1. Journeyman's examination consists of a project task, a written examination and an oral examination. Task content is organised by the school after consultation with a task Committee set up by the Technical Committee.

6.1.2. In evaluating the sample given a character for journeymen project task, a grade for the written test and a grade for the oral test. The characters shall be communicated to the student immediately after the oral end be put to the test.

6.1.3. Journeyman's test begins when each student extracts a subject to project task in the 13. skoleuge in the main course. The project delivered within 10 school days before the oral test and no later than 28 school days after checkout.

6.1.4. The project is a comprehensive project that takes as its starting point in områdefag and bound specialefag. The student must be in the project show ability to combine theory and practice. The project assignment is answered in writing in the form of an IT-based project report. In the assessment of the project included an oral presentation of and dialogue about the project task.

6.1.5. The written examination will be held in 2. last skoleuge, and consists of one set of tasks in writing who have questions on the basis of områdefag and bound specialefag. Task set to be answered in writing. The written test lasts 2 hours and 30 minutes.

6.1.6. The oral test will be held in the last skoleuge and consists of writing task cards, which each student draws during the test. The questions are based on the områdefag and bound specialefag. The questions in the task cards are answered orally. Related to the oral test is conducted presentation of and dialogue about the project task. The oral test and presentation of and dialogue on project task items together 45 minutes.

6.2. For the issue of the school certificate, the student must have achieved an average of beståkarakter characters for all subjects in the main course. Any subjects which is not given in nature, must be conducted in accordance with the rules of the profession.

6.3. For students who complete the training, the journeyman's test be passed. In order to pass the journeyman's test, each of the characters being beståkarakterer.

6.3.1. Fail parts of journeymen sample not only these parts must be taken into account, though. The pupil must, however, have the opportunity to develop a new project task and take over the entire sample of journeymen, if school, after consultation with the pupil and his employer, so decides.

6.4. By the end of the Technical Committee shall issue a training certificate (journeymen letter) to the student as proof that the student has achieved competence in the field of education.

6.5. The Technical Committee may sign the diploma (journeymen letter) about awarded honors for completed test with the names: passed the journeyman's, passed with praise, bronze or silver.
Annex 10

Bowel cleanses

1. the purpose of education and breakdown

1.1. Training for bowel cleanses have as overarching purpose to students through school education and internship training achieves knowledge and skills within the following overall responsibilities:




1. Acquiring of intestinal products from the receipt of product finished packaging and shipping.




2. Management of the quality of the products in accordance with the company's quality measures.






3. The conclusion of cooperative relationships with other professionals.






4. acquisition of prerequisite in order to develop competencies through employment and by continuing education.





1.2. The learner must achieve the training objectives provided for in one or more of training steps and specialties.

1.3. Training includes the following steps:




1. industrial tarmrenser.




2. Bowel cleaner.





1.4. The training is completed with the thesis: Bowel cleanse.

2. Duration and structure, etc.

2.1. Training step 1 lasts 1 year and 6 months, including the basic cycle. School education in the main gradient step 1 lasts 14 weeks. Step 2 lasts 1 year. School education in the main gradient's step 2 lasts 10 weeks.

2.2. Education in the main course can be divided into at least 3 school periods with intermediate training period for students in step 1, and in at least two school periods with intermediate apprenticeships for pupils at step 2.

3. specific competences prior to school education in main course

3.1. The specific competences that students must meet in order to commence the main courses is that students can:




1. Basic treat pig bellies under the guidance,




2. the basic deal with narrow casings under the guidance,






3. perform basic hardware processing narrow casings under the guidance,






4. the basic process the fat ends under the guidance,






5. Basic treat mug casings and bottom ends under the guidance and






6. comply with safety and hygiene rules in connection with the processing of pork bellies, narrow bowels, fat ends, mug intestines and bottom ends under the guidance.





3.2. The final test due to the gradient must be passed.

4. Competences for main course

4.1. main objectives of the course, without prejudice to the competence. However, section 4.2. – 4.3., is that students can:




1. process and post-process pork bellies as well as comply with safety and hygiene requirements,




2. manually after deal with narrow casings as well as comply with safety and hygiene requirements,






3. power-after deal with narrow casings as well as comply with safety and hygiene requirements,






4. carry out an own checks and completing forms before and during production,






5. maintain hand tools and machines as well as comply with safety and hygiene requirements in the work with tools and machines,






6. outline the intestinal structure, history and development of the industry and account for intestinal industry's social importance including export,






7. budget put, calculation calculate, make production reporting, inventory management and draw up statistics using information technology,






8. Basic-and post-process fat ends and comply with safety and hygiene requirements and






9. Basic-and post-process mug casings and bottom ends and comply with safety and hygiene requirements.





4.2. Competence of the objectives set out in section 4.1., nr. 1 – 5, applies to all stages and specializations in undergraduate education.

4.3. The competence of the objectives set out in section 4.1., nr. 6 – 9, goes for training step 2.

5. organisation of school education and internship training

5.1. The interaction between school and work placement activities are described in the education system within the overall framework, as laid down in the Ordinance on vocational education and training.

5.2. Between school periods in the main course of the sending school writing assignments (line-of-business tasks) to the pupil. Tasks are answered by the student before the student begins in the subsequent school term.

6. evaluation and evidence, etc.

6.1. each step of training ends with a trial. The sample after a stage which is not only the final stage of training, conducting of Elf, who quit with that step.

6.2. As part of the last school period in training at step 1, industrial tarmrenser, shall be borne by the Technical Committee, a final test in the form of a journeyman's test. The rules of the ordonnance on tests and exams in vocational education are applicable.

6.2.1. After completion of the last school period in training step 2, bowel cleaner, is organising the Technical Committee a final test in the form of a journeyman's test. The rules of the ordonnance on tests and exams in vocational education are applicable.

6.2.2. Journeyman's test on both stages consists of various disciplines in the field of education goals and of several professional disciplines, including a written theory assignment, an oral theory task and a number of practical tasks.

6.2.3. Journeyman's test are solved within a duration of 14 working hours

6.2.4. The individual pupil's journeyman's test are judged by 2 film masters, one from the employers ' side and from employees ' page designated by the Technical Committee.

6.2.5. Each film master provides one character for each discipline. The nature of a discipline is the average of the two actors ' characters. The nature of the journeyman's test is the average of the grades for individual disciplines.

6.2.6. To pass the journeyman's test, eleven have passed every single discipline.

6.3. For the issue of the school certificate, the student must have achieved an average of beståkarakter characters for all basic subjects and områdefag in the main course. For students who are conducting training step 2, each specialefag be passed. Any subjects which is not given in nature, must be conducted in accordance with the rules of the profession. The student must have replied to the written assignments referred to in section 5.2., and task responses must be approved by the school.

6.4. For students who complete the training with step 1, industrial tarmrenser, journeyman test be passed.


6.5. For students who complete the training with step 2, bowel cleanse, journeyman test be passed.

6.6. If the pupil fails the test, the Technical Committee's followers offer the student a new journeyman's test, possibly after additional internship or school stay, or if the student can demonstrate that he or she due to illness or for any other valid reason has not been able to meet, or implement the tasks to the journeyman's test.

6.7. At the end of the training, including completion of step 1, draw up the Technical Committee, a training certificate to the student as proof that the student has achieved competence in the field of education.

6.7.1. The nature of the journeyman's test is demonstrated by the diploma.

6.8. The student can lodge a complaint to the Technical Committee within two weeks after character in the usual manner is notified the concerned. The Technical Committee shall decide on the reassessment to be made or given offers of catch-up session.
Annex 11

Servant

1. the purpose of education and breakdown

1.1. Training to serve as overall objective, to students through school education and internship training achieves knowledge and skills within the following overall responsibilities:




1. Servant work, servicing, guidance and control of guests in hotels, conference centres, cafes, taverns, restaurants, banquet rooms, bars, resorts, etc.




2. Environmental and safety considerations, resource use, Planner, organizing and collaborating.





1.2. Students must achieve the training objectives provided for in one or more of training steps and specialties.

1.3. Training includes the following steps:




1. Conference and banquet waiter.




2. Waiter.





1.4. The training is completed with the thesis: Servant.

2. Duration and structure, etc.

2.1. Training step 1 lasts 1 year and 8 months, including the basic cycle. School education in the main process at step 1 lasts 10 weeks. Step 2 lasts 1 year and 8 months. School education in the main process at step 2 lasts 10 weeks.

3. specific competences prior to school education in main course

3.1. The specific competences that students must meet in order to commence the main courses is that students can:




1. present food and serve customers/customers in various service and sales situations under the guidance,




2. involve knowledge of foods and natural health professional characteristics and their implications for the individual, company and society in the context of a simple food production and madfremstilling, corresponding to the level of the basic sciences Health and science, level F,






3. use the correct ingredients, materials, work methods, tools and equipment in relation to the performance of simple and well-defined tasks,






4. formulate one oral and written in Danish in the labour and educational contexts. This competence has a level equivalent to the level of the basic profession of Danish, level F,






5. under the guidance apply basic tilberedningsmetoder and forms of production, as well as perform self-monitoring based on specified criteria






6. put the production of meals and guest-/kundebetjening in relation to Danish and international tradition and development under the guidance,






7. receive, buy and order items associated with the budgeting and costing associated with the basic principles of marketing under the guidance,






8. prepare and provide the guest operation in connection with simple serving forms in the catering area under the guidance,






9. make regular portionering and snack for self-service, as well as guest service in the cafeteria and canteen area under the guidance and






10. buy and process raw materials, put together and cook simple products, meals and menus under the guidance.





3.2. The final test due to the gradient must be passed.

4. Competences for main course

4.1. main objectives of the course, without prejudice to the competence. However, section 4.2. – 4.3., is that students can:




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




2. conduct preparation to serving, table setting, different serving forms and was lacking,






3. conduct sales, including receipt of payment instruments,






4. receive ordering and conduct planning of companies, receptions, meetings and conferences and carry out serving at and participate in the conduct of such events,






5. carry out the work, taking into account the hygiene, environment, workplace safety, time, economy and quality,






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






7. work in team and contribute to the development of the workspace,






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






9. be flexible and cooperate with colleagues, customers, and other stakeholders, regardless of background,






10. relate to the importance of the individual employee function and organizational location has for the company's day-to-day operations, innovation and profitability and contribute to a good working environment,






11. formulate it orally as well as assess and understand ideas and viewpoints,






12. analyze and solve technical problems alone or as part of a team,






13. gain insight into their own learning and motivationsmæssige strengths and weaknesses as a basis for lifelong learning,






14. receive ordering, guest explaining the food and beverages and conduct à la carte dining and other shapes with autonomy and the serving routine,






15. operate and guide tourists on the main languages,






16. make regular bar and café seating, make drinks and serve coffee and tea with avec and






17. guide customers about wine and put these commonly used for menus.





4.2. Competence of the objectives set out in section 4.1., nr. 1 – 13, applies to both stages of the training.

4.3. The competence of the objectives set out in section 4.1., nr. 14 – 17, applies only for step 2.

5. organisation of school education and internship training

5.1. The interaction between school and work placement activities are described in the education system within the overall framework, as laid down in the Ordinance on vocational education and training.

6. evaluation and evidence, etc.

6.1. each step of training ends with a trial. The sample after a stage which is not only conducting the final stage of training to pupils who quit with that step.

6.1.1. the Training step 1, Conference-and banquet waiter, culminating in a try. The rules laid down in the notice of tests and examinations in vocational education are applicable.

6.1.2. The learner shall draw up a practical project, which is examining the basis and partial evaluation basis in this exam. The aim of the project is to show the learner's acquisition of vocational and personal skills in step 1. The project takes as its starting point in områdefag and bound specialefag in step 1.

6.1.3. the school shall organise the progress of the project in consultation with the local education Committee. The project lasts for 0.5 week with normal working hours.

6.1.4. The oral examination lasts 20 minutes including assessment. That help an examiner appointed by the school.

6.1.5. The pupil's performance is judged with one character, which is indicative of an overall assessment of the project and the oral performance. The test must be passed. The school shall inform the Technical Committee of the results of the tests carried out.

6.2. As part of the last school period in training step 2, servant, shall be borne by the school a final try. The sample represents a journeyman's test. The rules of the ordonnance on tests and exams in vocational education are applicable.

6.2.1. Journeyman's examination consists of a project task, a practical test and an oral test. The practical test shall consist of a practical task A, consisting of 2 sub-tasks, and a practical task b. Task content is organised by the school after consultation with a task Committee set up by the Technical Committee.

6.2.2. Journeyman's test begins in 2. last skoleuge in the main course with draw for and execution of the first component of the task A, a menu and beverage composition task. The task lasts 1 hour and be answered in writing. Then handed over the project task.

6.2.3. The project is a comprehensive project that takes as its starting point in områdefag and bound specialefag. The task will be performed partly as a group task. Groups can consist of a maximum of four students. Students should know the answer to show the ability to work in team and to combine theory and practice. At the latest 4 school days after the extradition return each student an individual reply in the form of a written IT-based project report.

6.2.4. In last skoleuge devoted a day to the second component of task A, task B and the oral test.


6.2.5. The second component of task A is A task in the table settings. The task lasts 2 hours and 15 minutes and is performed on the basis of the answer given to the first component of task a. Then deducts lots for the practical task B, which is a serving task. The task lasts about 15 minutes and is performed by either serving of cheese, opening the wine or mixing of drinks.

6.2.6. The oral trial, which usually held after the practical tasks, consists of 2 parts. The subsamples goods together 20 minutes. The 1. subsample is performed by means of the project report and the 2. subsample is performed by dialogue on project report.

6.2.7. during their assessment of journeymen sample is given 1 character of the written project report, 1 character for the practical task A, 1 character for the practical task B, and 1 mark for each of the oral test. In order to pass the journeyman's test, the student achieve beståkarakter as average of all characters in journeyman's test, however, should the student obtain beståkarakter as the average of the grades of the two practical tasks.

6.2.8. The characters shall be notified immediately after the examination in each sample/task. The nature of the written project report and the characters of the two sub-samples shall be communicated to the student immediately after the oral exam in 2. subsample, the dialogue on the project report.

6.3. For the issue of the school certificate, the student must have achieved an average of beståkarakter characters for all subjects in the main course. Any subjects which is not given in nature, must be conducted in accordance with the rules of the profession

6.4. For students who complete the training with step 1, Conference-and banquet waiter, to the final test be passed.

6.5. For students who complete the training with step 2 serves, journeyman test be passed.

6.5.1. Passed parts of journeymen sample not only these parts must be taken into account, though. The pupil must, however, have the opportunity to develop a new project task and take over the entire sample of journeymen, if school, after consultation with the pupil and his employer, so decides.

6.6. By the end of training, including completion of step 1, draw up the Technical Committee, a training certificate to the student as proof that the student has achieved competence in the field of education.

6.7. The Technical Committee may sign the diploma (journeymen letter) for assigned names: pass with distinction, pass with praise, bronze or silver.