← Cooks
Kuhar pred gosti - Nacionalna poklicna kvalifikacija
EQF Level of the qualification:
4
Country:
SloveniaEvaluate the core competences
needed for this job
needed for this job
↓
Core competences
Independently plans, prepares and controls own work and plans, controls the work of auxiliary staff in accordance with the standards of quality of work in the gastronomy.
Responsible and economical use of raw materials, appliances, energy and time in the preparation of dishes.
Maintains personal hygiene and hygiene and order in the cuisine, and takes care of the implementation of the HACCP system regulations in the preparation of dishes.
Independently communicates with colleagues and suppliers.
Independently prepares the menus for various occasions, taking into account the profession, the specifics of the restaurant and the contemporary trends in the cuisine.
Independently implements pre-preparation and arrange the whole mise-en-place for the preparation of dishes.
Prepares all types of dishes individually (cold and hot starters, soups, stews, baskets or fondues, meat dishes, sauces, accessories, cooked vegetable dishes, boiled salads, compotes, fruit salads and purees, desserts, typical national dishes and prote.
Independently prepares portions and quality serve and garnish dishes taking into account norms, aesthetic elements and purpose for which dishes are prepared.
Professional presentation of dishes to guests in Slovenian and one foreign language, taking into account the principles of successful communication and bonton.
Responsibly stores and stach away foodstuffs and unused foods in compliance with the HACCP regulations.
How can the certification be obtained?
Individual application
Validation of prior learning
Description of the procedure for the validation of prior learning
The process of acquiring NPKs is generally divided into three sets:
- application of the candidate
- advising the candidate and preparing his collection folder (certificates, proofs, reference letters, articles, acknowledgments ...)
- verification and validation of NPK
In the process of counseling, the candidate prepares a personal collection folder evaluated by the commission, and if the candidate has provided credible, valid and relevant evidence of skills, competencies and professional standards, the commission may:
- Recognize the contents of the professional standard as a whole,
- Recognize the content of the professional standard in part and determine the knowledge, skills and competences it will verify,
- Does not recognize any content of a professional standard because the candidate does not demonstrate any skills, competencies and professional standards and will verify the overall occupational standard mutatis mutandis.
Documents needed
- Certification that he/she has minimum secondary vocational education in the field of catering or at least secondary vocational education in any direction and three years of work experience in the field of cooking.
- reference letters, articles, acknowledgments, certificates, proofs.
Contact point
http://www.npk.si/npk-katalogi/
In the web site you can find standards and catalogue of skill and knowledge for the profession as well as the list of provider of NPK for certain profession.
For National vocational qualification for cook before guest those are:
- Secondary School for Catering and Tourism Maribor.
- Higher Professional School for Catering and Tourism Maribor.
Duration:
It can last from six months up to one year, depending on the relevant evidence each candidate provides.
Cost:
The prices of the process of verification and validation of NPKs are different. In case it is only validating the candidate's collection folder, the price is about 180 EUR. If, however, in addition to the validation of the collection folder, the candidate
Is it possible to obtain a partial validation?:
Yes ✅
Then, is it possible to participate to a shorter training course to prepare the full qualification?:
Yes ✅
