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Order On Education In Vocational Common Entrance Food To People

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

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Table of Contents
Appendix 1 Bager and conditorable training
Appendix 2 Retailers
Appendix 3 Nugingers-Assistant
Appendix 4 Gastronom
Appendix 5 Industrial slabes
Appendix 6 Mejerist
Appendix 7 Concierge
Appendix 8 Tarmcleaner
Appendix 9 Waiter

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

In accordance with Article 4 (4), 1 and 2, in the law on vocational training, cf. Law Order no. 171 out of 2. March 2011, and in accordance with section 4 (4) of the trade union committee and in accordance with Article 4 (2). Paragraph 7 (1) and section 7 (2). Three, in the law. 578 of 1. June 2010 on the qualifications of students in vocational training (eux) and so on shall be determined as follows :

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

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

1) The baker and conditoral training, cf. Annex 1.

2) Retailers, cf. Annex 2.

3) Numessistent, cf. Annex 3.

4) Gastronom, see. Annex 4.

5) Industrial slabes, cf. Annex 5.

6) Mejerist, cf. Annex 6.

7) Concierge, cf. Annex 7.

8) Tarmcleaner, see. Annex 8.

9) Waiter, cf. Annex 9.

Paragraph 2. The basic process cannot be replaced by basic practical training in a business (new master's) in the first paragraph of paragraph 1. 1, no. 6, mentioned training.

§ 3. The indicative duration of school education in the compulsory part of the ground is 20 weeks in the sections in section 2. One-four, seven and nine, mentioned training.

Paragraph 2. The indicative duration of school education in the compulsory part of the basic process is 10 weeks in the section in section 2. Five, six and eight, you mentioned education.

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

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

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

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

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

2) Hygiene, 1 week.

3) Information technology, level F, 2 weeks.

4) Environment, module 1, 1 week.

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

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

§ 5. The one in section 2 (2). 1, no. 3, mentioned training may be carried out with the possibility of obtaining general study competence (eux certificate).

Paragraph 2. Special rules for training organised as a eux-flow are set out in Annex 3.

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

Entry into force and transitional provisions

§ 7. The announcement shall enter into force on the 15th. July, 2013.

Paragraph 2. Publication no. 329 of 28. April 2009 on the education of the professional community in the vocational community of food, is deleted, cf. however, paragraph 1 3.

Paragraph 3. The provisions of the provisions referred to in paragraph 2 The notice shall continue to apply to pupils who have started in the course of training or the course of training, so that the student may carry out the basic process or the main course according to the rules in force in accordance with the existing rules, cf. however, paragraph 1 4.

Paragraph 4. The school sets out in the local curriculars, any transitional arrangements for students who have started training according to the current rules.

The Ministry of Children and Education, the 21. March 2013

P.M.V.
Lars Mortensen
Branch Manager

/ Nina Topp


Appendix 1

Bager and conditorable training

1. The purpose and division of the training

1.1. The primary purpose of the Bager and of the Office is that students through school education and training acquire knowledge and skills in the following general areas of competence :

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

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

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

1.3. The training includes the following steps 1, level 3 of the Danish Qualification framework for lifelong learning :

1. Breadbaker (Step 1 of the special baker).

2. KageEditor (Step 1 of the Office of the Specialty).

1.4. The training includes the following steps 2, Level 3 of the Danish Qualification Framework for Lifelong Learning :

1. Breadback with profile (Step 2 in the special baker).

2. CageEditor with profile (Step 2 in the Office of the Specialty).

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

1. Bager (step 3), level 4 of the Danish Qualification framework for lifelong learning.

2. office (step 3), level 4 of the Danish Qualification Framework for Lifelong Learning.

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

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

2.1.1. Step 2, breadcrust with profile or cupcake editor with profile, 9 months. The school education of the main course takes four weeks.

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

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

2.3. Alive, who is trained as a baker or a conductor, and who wants both specialities, can carry out the remainder of training in two years.

3. Special competence targets prior to school education in the main cycle

3.1. The special competence targets, the student must meet to commences on the main course of training, the student may :

1. Present food and serve customers / guests in various service and sales situations under instructions,

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

3. apply correct raw materials, materials, tools, equipment and working methods for the execution of simple and well-defined tasks and perform the work ergonomically correct ;

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

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

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

7. begin using the most common terms to explain food and raw materials, sensory and culinary quality,

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

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

3.2. The final groundrunning test must be passed.

4. Competent goals of the main cycle

4.1. The Competencies for the main flow, cf. however, section 4.2. -4.6, is that the student can :

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

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

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

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

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

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

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

8. prepare product calcilations, pride-up of the cost of operating expenses and under guidance, prepare basic accounts, using IT,

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

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

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

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

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

14. account for regulatory requirements in relation to start-up activities, including requirements for own controls and the workplace assessment,

15. manufacture traditional large and small types of cookie types that are part of a consortia-ordered independent and assist in the manufacture of rolling turbine,

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

17. autonomous planning, producers and quality fluctuates a wide variety of small and large cupcake types, party cakes and desserts, which form part of any time in force in the context of the Convention ;

Eighteen planning, producing, correcting and presenting a broad variety of sortiment in traditional party-and wedding cakes, creer new cupcake types and decoration material, and

19, independent planning and producing an appropriate range of cookies and special products.

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

4.3. The Competences in section 4.1., nr. 8, 9 and 19, apply to breadbaker with profile and profile editor.

4.4. The Competences in section 4.1., nr. 10-14 and 19 are applicable to the final stage of training to bake.

4.5. The Competences in section 4.1., nr. 1-4, 7, 15 and 16 shall apply to all stages of account training.

4.6. The Competences in section 4.1., nr. 10, 11, 14 and 17-19 are applicable to the final stage of training for the office.

5. The organisation of school education and training.

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

6. Judgment and evidence, etc.

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

6.1.1. The final test in the final period of step 1, breadcrust or cake editor, and step 2, breadcrust with profile or cupcake editor, consists of a practical informed project and an oral examination. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.1.2. The test shall be held when the student meets other preconditions for the issue of school certificate, cf. Section 6.3.

6.1.3. The task at the closing project will be presented at school in consultation with the local training committee. The purpose of the project is to show the pupils of the pupils of vocational, general and personal skills of competence of the training stage 1 or 2 training.

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

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

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

6.2. The final test in step 3 shall consist of a written test during the final period and by a Swedes to be held by the professional committee after the end of the school period ..

6.2.1 The task at the written test, which is based on the area subject and the specials, is presented by the school in consultation with a task committee set up by the professional committee. The assessment shall be carried out by the examiner ' s teacher, an examiner and a censor appointed by a professional committee.

6.2.2. The task will be resolved within 2 hours without the use of remedies.

6.2.3. The test must be passed. The school has to offer students who do not pass the test, a new test, possibly after supplemental school education.

6.2.4. The internship is recommending the student to a Swede test on the transmission of the training of the professional committee.

6.2.5. The test must be carried out on a practical task and consists of a day ' s production and an oral statement on production. The swan sample is resolved within 7 hours and is oral, written and practical. The oral response must not be used.

6.2.6. The professional committee shall draw up the practical task on the basis of the competence objectives for training. The professional committee shall send the task to the undertaking and the student no later than 7 days before the Swedes of Swedes. In preparation for the Swedes, the student must prepare a production statement with production guides, prescriptions and calculations. The production account shall be used as an examination basis. The internman guides the student in connection with the preparation of the Swedes.

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

6.2.8. The final grade for the Swedes is the average of acting grade. The character shall be rounded to the nearest character of the character scale. The Technical Committee shall inform the school of the results of the Swedes.

6.2.9. If the pupil does not pass the Swedes, the professional committee shall offer a new Swede test, possibly after supplementary training.

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

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

6.5. For students who end the training with stage 3, baking or office, both the written test and the Swedes must be passed.

6.6. At the end of the training stage, including the completion of step 1 or step 2, the professional committee shall issue an education certificate to the student as proof that the student has acquired competence in the field of training. The certificate of education shall be subject to the results of the final test. For students finishing by step 1 or step 2, the character of paragraph 6.4 is applied to the education certificate. For students finishing by step 3, the characters for passed written test and Swedes shall be carried out in accordance with section 6.5 of the education certificate.

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

6.8. Complainas relating to a sample may be submitted to the professional committee within two weeks of the fact that the nature of the grade is notified to the person concerned in the usual manner. The professional committee shall decide whether to review or to make an offer of a retrial. The student must be briefed on the draft deadline. The rules in the notice of examinations and diplomas in vocational training in section 39-42 shall apply mutatis muted to the decisions of the professional committee.


Appendix 2

Retailers

1. The purpose and division of the training

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

First, the treatment of meat.

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

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

1.3. The training includes the following steps :

1. Retailers Cadet, level 3 of the Danish Qualification Framework for Lifelong Learning.

2. Retailers, Level 4 of the Danish Qualification Framework for Lifelong Learning.

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

1. Butik, level 4 of the Danish Qualification framework for lifelong learning.

2. Delikatesse, level 4 of the Danish Qualification framework for lifelong learning.

3. Fish and wild, Level 4 of the Danish Qualification Framework for Lifelong Learning.

4. Slaughter, Level 4 of the Danish Qualification Framework for Lifelong Learning.

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

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

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

3. Special competence targets prior to school education in the main cycle

3.1. The special skills targets, the student must comply to begin training in the main course of the training, the student may :

1. Presents food and serving customers / guests in various service and sales situations under instructions,

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

3. apply correct raw materials, materials, tools, equipment and working methods for the execution of simple and well-defined tasks and perform the work ergonomically correct ;

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

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

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

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

8. manufacture various sausages of the weeners under guidance.

3.2. The final groundrunning test must be passed.

4. Competent goals of the main cycle

4.1. The Competencies for the main flow, cf. however, section 4.2. -4.5, is that the student can :

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

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

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

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

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

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

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

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

9. displaying initial creativity in the preparation of products and target time solutions ;

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

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

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

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

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

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

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

5. Subsidies and training of education and training

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

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

6. Judgment and evidence, etc.

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

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

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

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

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

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

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

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

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

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

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

6.5. For students who end the training with stage 2, retailers of specialties, the test as defined in Section 6.2.5 must be passed.

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

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

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

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


Appendix 3

Nugingers-Assistant

1. The purpose and division of the training

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

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

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

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

4. The use of oral and written communications to create a good working environment and promote cooperation with colleagues and users, be flexible and developmental sparse and have insight into their own learning and motivation strengths and weaknesses.

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

1.3. The training includes the following steps :

1. nutritional aid, Level 3 of the Danish Qualification Framework for Lifelong Learning.

2. Innourier, Level 4 of the Danish Qualification Framework for Lifelong Learning.

1.4. The training ends with the specialist : the nutrient-sistent, Level 4 of the Danish Qualification framework for lifelong learning.

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

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

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

3. Special competence targets prior to school education in the main cycle

3.1. The special skills targets, the student must comply to begin training in the main course of the training, the student may :

1. Present food and serve customers / guests in various service and sales situations under instructions,

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

3. apply correct raw materials, materials, tools, equipment and working methods for the execution of simple and well-defined tasks and perform the work ergonomically correct ;

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

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

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

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

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

3.2. The final groundrunning test must be passed.

4. Competent goals of the main cycle

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

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

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

3. the most common terms used to describe the culinary and sensor of the mast or raw materials,

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

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

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

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

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

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

Tenant independent and active part in the development and documentation of hygienic and self-control,

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

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

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

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

15, use English in work situations.

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

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

5. Subsidies and training of education and training

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

6. Judgment and evidence, etc.

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

6.2. As part of the final period of training at step 1 of the training stage, near-nutritional expenses, the school shall conduct a final test. The rules in the notice of examinations and the degree in professional training courses shall be applied.

6.2.1. The student shall draw up a practical-oriented project, which is part of an examination basis and partial assessment basis in an oral examination. The purpose of the project is to show the pupils of the pupils of vocational and personal skills in education. The project is based on regional studies and specials.

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

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

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

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

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

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

6.3.3. The written reply shall be prepared by way of a holistic task based on the area subject and bottom-class specialties. The student can also include the basic class and optional specials. In the response, the pupil must demonstrate the ability to combine the theory and practice. The written response shall form part of examination and partial assessment basis for the oral test. The written response shall include the material and documentation of the student's evidence for the practical test, cf. Section 6.3.5.

6.3.4. In the last week of school, two days are set aside for the practical and the oral test. The oral trial shall be the day following the practical test. The practical sample lasts 4 hours, exclusive cleaning, and including voter. The oral test is carried out individually and takes 20 minutes, including voter.

6.3.5. The practical test is made up of a discretionary task that the student has incorporated into the written answer. The self-selected task consists of the preparation and direction of a nutritional menu. In addition, the practical test is made up of a bottom task. The bound task consists of the preparation of a right to focus on groundpreparation methods. The working time of the student to carry out the bound duty item up to 30 minutes. The student shall have the bound task at lodgout at the start of the test.

6.3.6. The oral test is made up of a dialogue on the basis of written reply.

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

6.5. In the assessment of the final test, one character shall be given for the practical test and one character for the oral test.

6.5.1. For students who end the training with stage 2, nutritional assistant, the final test must be passed. In order to pass the final test, the practical and the oral test must be passed respectively. On the education certificate the character of the practical test and the character of the oral test are carried out.

6.6. At the end of the training stage, including the closure of step 1, the professional committee issues a training certificate for the student as evidence that the student has acquired competence in the field of training. The certificate of education shall be subject to the results of the final test. For students closing with stage 1 nutritional aid, the character of paragraph 6.2.3 is applied to the education certificate. For students finishing by step 2, nutritional assistant, the grades for the final test shall be carried out in accordance with section 6.5 and 6.5.1 of the training certificate.

6.7. Elives that completes the stage 2 of the training stage may achieve the award of silver or gold. The criteria for the markings shall include the results of the final test, cf. Paragraph 6 of the education system for training. If the student achieves the commendation, the professional committee shall certification that the professional committee shall be responsible.

7. Eux-flows

7.1. A eux-flow, cf. Section 5 comprises the competence level of all education and training courses.

7.2. In addition, for the eux-flows :

1. The creation lasts three years and nine months, including the background process, which lasts 40 weeks. The school education in the general state of the school is 60,7 weeks.

2. The main course has been divided into at least two school periods at a time of at least two interns.

7.3. In order to begin at school education in the main course, the students must meet the objectives of the following basic subjects :

1. Danish C.

2. foreign language (US) C.

3. Physics C.

4. Kemi C.

5. Math C.

Sixth of Samfound C.

7. Technology C.

7.4. In the main course, the students must complete the following subjects :

1. Danish A, cf. The htx announcement.

2. English B, cf. The htx announcement.

3. Physics B, cf. The htx announcement.

4. Food technology B, cf. notification of special courses of study and so on for the use of vocational training.

5. Kemi B, cf. The htx announcement.

6th Mathematics B, cf. The htx announcement.

7. Technical studies B-Process, foodstuff and health, cf. notification of special courses of study and so on for the use of vocational training.

7.5. Each student chooses one of the following selections in the main cycle :

1. Commer-economics C, cf. The choice of the election trade notice.

2. Innovation C, cf. The choice of the election trade notice.

3. Cultural understanding C, cf. The choice of the election trade notice.

4. German consecurisc C, cf. The choice of the election trade notice.

7.6. In addition to the test base test and the tests referred to in section 6, the following requirements for tests for the eux-flow students shall be as follows :

1. One test in a basic course based on the extraction of all elevens with a sample.

2. Six samples in the main course following extracurrigible in secondary school. If a student has taken a test in social studies C of the groundwork, cf. no. 1, reduce the number to five.

3. A greater written task, cf. notification of special courses of study and so on for the use of vocational training.

4. One oral test on the basis of a written examination project, cf. notification of special courses of study and so on for the use of vocational training.

7.6.1. In all high school subjects, final standpoint percepts shall be given that the degree of achievement of the objectives of professional knowledge, insights and methodology of the relevant medical plan at the end of the profession shall be subject to final positions. A teaching description shall be drawn up for each subject in accordance with the rules relating thereto in the htx notice.

7.6.2. The task after paragraph 7.6., nr. 3, and the project after paragraph 7.6., nr. 4, drawn up during the final period of school. Samples after Section 7.6., nr. 2-4, is scheduled for time in accordance with the relevant high school graduation.

7.6.3. The project after paragraph 7.6., nr. 4, shall be prepared in Techniques B-Process, foodstuff and health and at least one subject in the field or specialty of the vocational training field, or specialties of the pupils ' selection. In addition, the project may be prepared in an additional subject according to the selection of the student if the student wishes to do so. The project may be organised together with the final test of the vocational training. The organisation may result in the final test of the pupils until six months prior to termination of the contract period.

7.7. The aggregate organisation of the school shall ensure the synergy between the competence of the vocational training fields, including subjects and the secondary school according to section 7.4, and the progression provided by the design of the requirements for the content of the groundwork and the main course, cf. Section 7.3, 7.4, and section 7.7.5. The distribution of training time must be carried out in such a way as to always end classes at A-level to the relevant high school diplomas at the end of the process.

7.7.1. The training period for secondary school in accordance with section 7.4 and 7.5, which is laid down in the rules for the high school education, the overall teacher managed elevation activity at the school, that is to say. the time to which the students participate in different types of teacher-driven education and in other activities organised by the school for the purposes of the profession, including professional and methodical guidance. However, the procedure does not include the pupils ' preparation for teaching, written work and official tests. The school shall be required by the organisation of classes in high school classes, where no time for training is part of the test, make sure that the time is provided for.

7.7.2. The extent of the written work in secondary school is being set up for student time. The period laid down in the rules governing high school education is the estimated time, an average student at the level concerned will need to complete a response to the written tasks of the profession. Student time does not include internal tests.

7.7.3. The content of the individual secondary classes is based on a specific training period, cf. in the case of paragraph 7.7.1, which, however, by means of the specific organisation of the instruction, shall be short-breviated on the basis of completed basic and competencies carried out in the course of vocational training, incidentally, to those laid down in section 7.7.5. specified hours, cf.. However, section 7.7.6. Student time, cf. in section 7.7.2, prorated proportionally.

7.7.4. The basic subject specified in section 7.3 shall be calculated in terms of the same number of hours as the equivalent subject of the secondary school curriculum.

7.7.5. The training time specified in number of hours respectively before and after truncation, cf. Section 7.7.3., for the subject of high high high school :

Danish A (260/170).

English B (210/135).

Physics B (190/90).

Food technology B (200/100).

Kemi B (190/90).

Mathematics B (285/140).

Technical class B-Process, foodstuff and health (210/80).

Major Written Task (25/25).

Experation project (25/25).

Election class :

Vocational economics C (75/75).

Innovation C (75/75).

Cultural understanding C (75/75).

German consecurisals C (75/75).

7.7.6. The Elevens optional specialty from vocational training must be able to provide the school basis with a view to shorten the teaching of high school classes of an additional 25 hours, unless the single student has chosen German devour C as an elective.


Appendix 4

Gastronom

1. The purpose and division of the training

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

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

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

3.Environment and Security Precautions, Resource Usage, Work Planning, Organization, and Collaboration.

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

1.3. The training includes the following steps :

1. Gastronomical assistant, Level 3 of the Danish Qualification framework for lifelong learning.

2. Gastronging, Level 4 of the Danish Qualification Framework for Lifelong Learning.

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

1. Kok, level 4 of the Danish Qualification framework for lifelong learning.

2. Frame virgin, level 4 of the Danish Qualification Framework for Lifelong Learning.

3. Cates, level 4 of the Danish Qualification framework for lifelong learning.

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

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

2.2. In the case of students who have completed the training listed below, the internship at the gastronomical training with the special chef is being identified as follows :

Firstly, for students who have concluded vocational training, the internship of cards is short-cut in 15 months.

For students who have concluded vocational training gastronomes with the specialist butter-fraction-virgin, the internship trainees for 14 months.

3. For students who have concluded vocational training gastronomat with special cater or vocational training, retailers with special delicacy, the practice of cards is truncated with 12 months.

For students who have concluded vocational training with nutritional assistance, the interning period shall be truncated by nine months.

For students who have finished the training kitchen manager, the internship is short-cut eight months.

For students who have completed step 1 of vocational training, serve or vocational training, retailers with a special shop or special fish and wild game, the interning trainee for six months.

7. For students who have finished vocational training receptionist, hotel and leisure sistent or bakery and receptor, the interning trainee for three months is truncated.

2.3. In the case of students who have completed the training listed below, the internship at the gastronomical training with the special butter-refraction virgin shall be truncated as follows :

Firstly, for students who have concluded vocational training, retailers with specialist delicacy, the internship is short-eighted by 18 months.

For students who have concluded vocational training gastronomat with special cook or special crates, the internship is short-15 in 15 months.

3. For students who have concluded vocational training with nutritional assistance, the interning period shall be truncated by nine months.

For students who have finished the training kitchen manager, the internship is being short-ended in eight months.

For students who have concluded vocational training for vocational training or vocational training, retailers with special fish and wild cards are short-circuit interns by six months.

For students who have completed step 1 of vocational training, the internship is being short-served by four months.

7. For students who have finished vocational training, receptionist, hotel and leisure sistent, baking and receptor or retailers with a special shop, short-circuit interns with three months.

2.4. In the case of students who have completed the training listed below, the internship at the gastronomical training of specialised cater rates shall be short-listed as follows :

First of all, for students who have concluded vocational training gastronomat with the special butter-fraction virgin or special chef, the internship is short-15 in 15 months.

2. For students who have finished vocational training, hotel and leisure sistent, nutritious or retailers with special delicacy, the interning trainee shall be short-ended in 12 months.

Three, for pupils who have finished vocational training, serve or training the head of the kitchen, short-circuit trainees for eight months.

For students who have finished vocational training, retailers with special fish and wild cards, the internship is six months from being short-ended.

For students who have completed step 1 of vocational training, the internship is short-established by six months.

For students who have finished vocational training receptionist, bakery and receptor or retailers with a special shop, the internship is truncated by three months.

3. Special competence targets prior to school education in the main cycle

3.1. The special competence targets, the student must meet to commencing the main course of training, the student may :

1. Present food and serve customers / guests in various service and sales situations under instructions,

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

3. apply correct raw materials, materials, tools, equipment and working methods for the execution of simple and well-defined tasks and perform the work ergonomically correct ;

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

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

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

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

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

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

10. Under guidance, buy and reproduce raw materials, composite and cooked simple products, meals and menus, taking into account the range of sensor and quality.

3.2. The final groundrunning test must be passed.

4. Competent goals of the main cycle

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

1. Assessing raw materials ;

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

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

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

5. Plan, prepare, and rectify menus from nutritional considerations and make nutritional calculation against background in applicable law ;

6. The work and cooperation of the kitchen in the most common types of business and their development shall be adapted ;

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

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

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

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

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

12. recognising their own learning and motivation strengths and weaknesses as a basis for lifelong learning ;

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

Fourteen, take a responsibility for the guests feel welcome and have a good experience.

15, serving and guest explaining of menus and food cultures, as well as the use of commonly available professional texts in english,

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

17. determine, description, purchase, quality wines, and place commonly used raw materials and semi-manufactured products,

18, the control and quality of the raw materials, including half-and whole-fabricate,

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

20, carry out sales and guest service with independence and starting routines,

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

22, prepare simple sales and marketing materials in English ;

23. perform basic cleanliness ;

24, prepare, prepare, and right kitchen floor repertoire,

25, composite and prepared company menus, calculate the consumption of goods and prepare calcilations with independence and starting routine,

Twenty-six. Components, writing, and prepare different dishes of seasonal seasonal creativity,

Work with both à la carte as well as company orders,

Work with butter-bread, buffet and company posts,

29, prepare, prepare and correct the basic repertoire of the kitchen, calculate the consumption of goods and draw up calls for independence and starting routine and,

The number of compilation, writing, preparing and correcting various types of butter bread, morning directions, cold and whimsical dishes and buffets, with the beginning of creativity and the use of seasonal products.

4.2. The Competences in section 4.1., nr. 1 to 13 shall apply to all stages and specialties of training.

4.3. The Competenceman in section 4.1., nr. 14-16 is true of the training stage 2 of the training field, all three specials.

4.4. The Competenceman in section 4.1., nr. 17, pertains to the stage two of the training stage 2, the specialized chef and the butter-rearing virgin.

4.5. The Competences in section 4.1., nr. 18 to 23 is true of the stage 2 of the training stage 2, the special cater.

4.6. The Competences in section 4.1., nr. Twenty-four-27 is the stage two of the training stage 2, special chef.

4.7. The Competences in section 4.1., nr. Twenty-eight to 30 counts for the stage two of the training stage two, the special butter-to-be-a-butter virgin.

5. Subsidies and training of education and training

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

6. Judgment and evidence, etc.

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

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

6.1.2. The student shall draw up a practical-oriented project, which is part of an examination basis and partial assessment basis in an oral examination. The purpose of the project is to show the pupils of the pupils of vocational and personal skills in education. This project is based on the basic subject and field subjects.

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

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

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

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

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

6.2.2. In the specialized chef and sour maiden maiden, the Swedish student starts with the student's drawing a task map. The task card is drawn in the last school week, the day before the test. When the task card is drawn, four hours to prepare the practical part and the oral part of the sample will be processed as soon as possible. In preparation, the student shall prepare material to be included in the practical part and the oral part of the sample. The preparation takes place at the school. One day will be set aside for the running of the test. The oral part of the sample is to be held immediately after the practical part.

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

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

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

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

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

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

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

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

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

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

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

6.6.2. Elives that completes the stage 2 of the training stage may obtain the enactment of bronze, silver or gold. The criteria for the markings include the result of the final test and grades for parts of the school education, cf. Paragraph 6 of the education system for training. If the student achieves the award, the professional opinion of the Swedish committee shall be responsible for the certificate of professional opinion.


Appendix 5

Industrial slabes

1. The purpose and division of the training

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

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

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

3. Commotionment in collaborative relationships with other professional groups.

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

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

1.3. The training includes the following steps :

1. Industrial butcher, Level 3 of the Danish Qualification Framework for Lifelong Learning.

2. Industrial Slaughter, with a specialty level 4 of the Danish Qualification Framework for Lifelong Learning.

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

1. Fornobles, level 4 of the Danish Qualification Framework for Lifelong Learning.

2. Piglet, Level 4 of the Danish Qualification framework for lifelong learning.

3. Livestock slaughterer, level 4 of the Danish qualification framework for lifelong learning.

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

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

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

3. Special competence targets prior to school education in the main cycle

3.1 . The special skills targets, the student must comply to begin training in the main course of the training, the student may :

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

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

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

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

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

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

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

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

3.2. The final groundrunning test must be passed.

4. Competent goals of the main cycle

4.1. The Competencies for the main flow, cf. however, section 4.2. -4.5, is that the student can :

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

2. Part and end of a half pig, as well as compliance with safety and hygiene requirements.

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

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

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

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

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

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

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

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

11, independently and in cooperation with other planning and responsible production of swine-cutting with applicable regulations and hygiene rules ;

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

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

14. assess traceability and contact management,

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

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

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

Eighteen must be included in the slaughter process in a safe manner,

the nineteenth planning and carrying out livestock cutting with applicable rules and regulations for hygiene and safety ;

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

21. enter into the cutting process in a security-related manner and

Twenty-two, retailor, beef and veal.

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

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

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

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

5. Subsidies and training of education and training

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

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

6. Judgment and evidence, etc.

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

6.2. After the end of the school education training stage 1, industrial butcher, the technical committee shall conduct a sample of the trade union. The test shall be made only by students who end the training with stage 1.

6.2.1. After the end of school education in the stage 2 of the training stage 2, the breeder, pig farm or livestock butcher, the professional committee shall conduct a Swedes.

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

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

6.3.2 . To pass the Swedes, the student must have passed every single event. The grade of the Swat test is the average of the grades of the individual disciplines.

6.4. If the pupil does not pass the Swedes or if the student has not been able to carry out the Swedes due to a documented disease or other valid reason, the professional committee shall offer the student a new Swede test, possibly after supplementary ; internship.

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

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

6.6. Complainas relating to a sample may be submitted to the professional committee within two weeks of the fact that the nature of the grade is notified to the person concerned in the usual manner. The professional committee shall decide whether to review or to make an offer of a retrial. The student must be briefed on the draft deadline. The rules in the notice of examinations and diplomas in vocational training in section 39-42 shall apply mutatis muted to the decisions of the professional committee.


Appendix 6

Mejerist

1. The purpose and division of the training

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

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

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

3. Commotionment in collaborative relationships with other professional groups.

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

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

1.3. The training includes the following steps :

1. Mejerioperator, Level 3 of the Danish Qualification Framework for Lifelong Learning.

2. Mejerist, Level 4 of the Danish Qualification Framework for Lifelong Learning.

1.4. The training ends with the specialist : Mejerist, level 4 of the Danish Qualification Framework for Lifelong Learning.

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

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

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

3. Special competence targets prior to school education in the main cycle

3.1. The special competence targets, the student must meet to commencing the main course of training, the student may :

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

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

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

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

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

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

4. Competent goals of the main cycle

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

1. Taken knowledge of the importance of milk-stock products for the flavour of milk products, consistency and nutritional conditions in the manufacture of dairy products corresponding to the Chemistry, level F,

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

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

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

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

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

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

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

9. use information technology for communication and speech processing ;

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

11. are collaborative in collaborative relationships with other professional groups

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

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

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

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

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

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

5. Subsidies and training of education and training

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

6. Judgment and evidence, etc.

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

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

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

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

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

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

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

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

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


Appendix 7

Concierge

1. The purpose and division of the training

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

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

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

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

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

1.3. The training ends with the specialist : a Receptionist, Level 4 of the Danish Qualification Framework for Lifelong Learning.

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

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

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

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

2.3. For students who have finished vocational training for the earning, the interning trainees for six months is truncated ;

3. Special competence targets prior to school education in the main cycle

3.1. The special competence targets, the student must meet to commencing the main course of training is that the student can :

1. Present food and serve customers / guests in various service and sales situations under instructions,

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

3. apply correct raw materials, materials, tools, equipment and working methods for the execution of simple and well-defined tasks and carry out the work ergonomically

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

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

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

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

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

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

10. Under guidance, use tools for conflict management in the Guest Guest.

3.2. The final groundrunning test must be passed.

4. Competent goals of the main cycle

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

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

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

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

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

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

6. take responsibility for the visitors feel welcome and have a good experience,

7. Reading the needs and expectations of the guests and contribute to the intake of these via the situation and role-casting service and guest service ;

8. use IT, including web-based and mobile technologies in the guest service, and in dialogue with customers ;

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

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

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

12. Analyzing and solving professional problems on their own or as part of a team and contributing to the development of the workspace,

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

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

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

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

5. Subsidies and training of education and training

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

6. Judgment and evidence, etc.

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

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

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

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

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

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

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

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

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

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

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

6.4.1. Evers that end the training can achieve the enactment of bronze, silver or gold. The criteria for the markings shall include the results of the final test, cf. Paragraph 6 of the education system for training. If the student achieves the award, the professional opinion of the Swedish committee shall be responsible for the certificate of professional opinion.


Appendix 8

Tarmcleaner

1. The purpose and division of the training

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

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

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

3. Commotionment in collaborative relationships with other professional groups.

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

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

1.3. The training includes the following steps :

1. Industrial Clears, Level 2 of the Danish Qualification Framework for Lifelong Learning.

2. Tarmcleaner, Level 3 of the Danish Qualification framework for lifelong learning.

1.4. The training ends with the specials : Tarmcleaner, Level 3 of the Danish Qualification Framework for Lifelong Learning.

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

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

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

3. Special competence targets prior to school education in the main cycle

3.1 The special competence targets, the student must meet to commencing the main course of training, the student is that the student can :

1. Founding Dial-bellies under guidance,

2. basalt small arms under guidance,

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

4. groundhandling fat tender under guidance,

5. Grounding Krustarme and Bunddends under guidance and

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

3.2. The final groundrunning test must be passed.

4. Competent goals of the main cycle

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

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

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

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

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

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

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

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

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

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

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

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

5. Subsidies and training of education and training

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

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

6. Judgment and evidence, etc.

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

6.2. After the end of the school education training stage 1, industrial bowel cleaner, the professional committee shall conduct a Swedes. The test shall be made only by students who end the training with stage 1.

6.2.1. After the end of the school education training stage 2, tarm cleanse, the professional committee shall conduct a sample of a Swede.

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

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

6.3.2 . To pass the Swedes, the student must have passed every single event. The grade of the Swat test is the average of the grades of the individual disciplines.

6.4. If the pupil does not pass the Swedes or if the student has not been able to carry out the Swedes due to a documented disease or other valid reason, the professional committee shall offer the student a new Swede test, possibly after supplementary ; internship.

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

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

6.6. Complainas relating to a sample may be submitted to the professional committee within two weeks of the fact that the nature of the grade is notified to the person concerned in the usual manner. The professional committee shall decide whether to review or to make an offer of a retrial. The student must be briefed on the draft deadline. The rules in the notice of examinations and diplomas in vocational training in section 39-42 shall apply mutatis muted to the decisions of the professional committee.


Appendix 9

Waiter

1. The purpose and division of the training

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

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

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

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

1.3. The training includes the following steps :

1. Conference of Conferencing and corporate duty, Level 3 of the Danish Qualification Framework for Lifelong Learning.

2. footman, Level 4 of the Danish Qualification Framework for Lifelong Learning.

1.4. The training ends with the specialist : footsteps, level 4 of the Danish Qualification Framework for Lifelong Learning.

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

2.1. The stage 1 of the training shall be 1 year and 8 months, including the groundwork. The school lesson in the main course of stages 1 is 8 weeks. Step 2 will last 1 year and 8 months. The school education class in step 2 will last 12 weeks.

2.2. For students who have concluded vocational training gastrongating with special chef, the internship is short-15 in 15 months.

2.3. For students who have concluded vocational training gastronom with special butter bread or special crates, the interning trainee has twelve months.

2.4. For students who have completed step 1 of vocational training gastrongom, the interning trainee is truncated by three months.

2.5. For students who have concluded vocational training receptionist, the internship is short-established in six months.

2.6. For students who have concluded vocational training at the hotel and leisure assistant, the internship is truncated by three months.

3. Special competence targets prior to school education in the main cycle

3.1. The special competence targets, the student must meet to commencing the main course of training is that the student can :

1. Present food and serve customers / guests in various service and sales situations under instructions,

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

3. apply correct raw materials, materials, tools, equipment and working methods for the execution of simple and well-defined tasks and perform the work ergonomically correct ;

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

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

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

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

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

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

10. Under guidance, buy and reproduce raw materials, composite and cooked simple products, meals and menus, taking into account the range of sensor and quality.

3.2. The final groundrunning test must be passed.

4. Competent goals of the main cycle

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

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

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

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

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

5. The use of knowledge of gastronomy in composition of menus was taken by reason, guest type and purpose, by the way,

6. the guestor of customary beverages, including origin and manufacturing methods,

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

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

9. work in teams, and contribute to the development of the workspace,

10 showing creativity in the guest service and the desire and ability to learn new and take responsibility ;

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

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

Thirteen, take a responsibility for the guests feel welcome and have a good experience,

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

15, analysing and solving professional problems on their own or as part of a team,

16 gain insight into their own learning and motivational strengths and weaknesses as a basis for lifelong learning ;

17. Receiving order, guest explanations, food and beverages and presiding à la carte servers and other forms of server with autonomy and routine

18 serving and roadside tourists on the main languages ;

19, make regular bar and café, make drinks, and serve coffee and tea with avec ;

Twenty. Welding guests of regular wines and put these to menus,

21. Communists the situation and role determined with the guests in service objectives.

22 read the needs and expectations of the guests and contribute to the intake of the situation and role-based services and guest services ; and

23. the use of presentation and promotional techniques in the Guest Guest.

4.2. The Competences in section 4.1., nr. 1-16, applies to both steps in training.

4.3. The Competences in section 4.1., nr. 17-23, stands alone for step 2.

5. Subsidies and training of education and training

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

6. Judgment and evidence, etc.

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

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

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

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

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

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

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

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

6.2.2. The swan test begins in the second last week of school in the main course of drawing and carrying out the first part of the task A, a menu and beverage compose task. The task will be 1 hour and replied to in writing. Then the projectout is delivered.

6.2.3. The project task is a holistic project that is based on the area subject and bottom specialty. The task is run partially as a group task. The groups can consist of a maximum of four students. The students must demonstrate their ability to form part of a team and to combine the theory and practice. No later than 4 schooldays after delivery of the project edition, the student delivers an individual response in the form of a written IT-based projection report.

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

6.2.5. The second part of Task A is a job for table cover. The task lasts 2 hours and 15 minutes and runs on the basis of the elevation of the first part of task A, then the practical task B, which is a server job, will be subtracted. The task will be about 15 minutes.

6.2.6. The oral test is normally held after the practical test. The oral test consists of 2 subsamples. The partial samples taken together for 20 minutes. The first sub-test is made up of the projection of the project report. The second subtest consists of dialogue on the project report.

6.2.7. The assessment of the Swedes shall be given :

1. A single character for the practical task A,

2. One in the case of the practical task B,

3. One character of the written report and the presentation of the student body and of the student body ;

4. One character for the student performance in the project report dialog.

In order to pass the Swedes, the student must obtain a grade as an average of the grades of the two practical tests and on average of all grades at the Swedes.

6.2.8. The caraxes shall be notified immediately after the examination in each test / task. The character of the written project report and its presentation and the nature of the student's performance by the oral dialogue on the report shall be communicated, however, as a whole.

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

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

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

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

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

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

6.6.2. Elives that completes the stage 2 of the training stage may obtain the enactment of bronze, silver or gold. The criteria for the markings shall include the results of the final test, cf. Paragraph 6 of the education system for training. If the student achieves the award, the professional opinion of the Swedish committee shall be responsible for the certificate of professional opinion.