An occupational standard is a document which describes the set of skills, knowledge and attitudes, i.e. competence requirements, needed to successfully accomplish duties.
The Cook, EstQ Level 3 occupational standard has been designed:
a) as a basis for the corresponding level curriculum of vocat...ional education; and
b) for the assessment of the vocational competence of individuals. MoreHide
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A Description of work
A.1 Description of work
Level 2 Kitchen Helper, Level 3 Cook, Level 4 Chef and Level 5 Senior Chef occupational standards have been designed within the profession of food preparation.
A Cook assists the chef with food preparation and serving and handles food. A Cook prepares foodstuffs, cold-processes vegetables and pre...pares vegetable, cereal-based and pasta accompaniments and dishes according to guidelines. A Cook does cleaning work and follows the company's self-observation plan. A Cook works in the team under guidance. MoreHide
A.2 Work units
A.2.1 Planning of work
1. Preparation and maintenance of the workplace.
2. Planning of work.
A.2.2 Cleaning
1. Cleaning kitchen appliances and utensils.
2. Handling of garbage and other hazardous waste.
3. Washing up.
4. General maintenance of rooms.
A.2.3 Handling of goods
1. Receiving... and storing goods.
2. Handling packaging and bottles.
3. Stock inventory.
A.2.4 Preparing foods
1. Preparation of foodstuffs.
2. Preparing appetisers.
3. Preparing soups.
4. Preparing sauces and dressings.
5. Preparing side dishes from vegetables and grains.
6. Preparing drinks.
7. Preparing servings and platters.
A.2.5 Service
1. Setting and cleaning of tables.
2. Serving food. MoreHide
A.3 Work environment and specific nature of work
A Cook must be willing to work in shifts, on weekends and public holidays, in the evening and at night. At times the job can be stressful.
A.4 Tools
Preparation appliances, refrigeration units, heating devices, food dispensers and transport equipment, dishwashers, kitchen and stock inventory, kitchen appliances and dishes, cleaning equipment and appliances.
A.5 Personal qualities required for work: abilities and characteristics
The job requires communication skills, honesty, precision and a sense of responsibility.
A.6 Professional preparation
The vocation of Cook can be learned in a vocational education institution, on adult occupational training courses or in the workplace.
A.7 Most common occupational titles
Assistant chef
B Competency Requirements
B.1 Structure of occupation
Competency Requirements:
Mandatory competences B.2.1-B.5 and B.2.6 (recurring competence) must be certified during the application process.
B.2 Competences
Mandatory competences
Competence
EstQF Level
B.2.1
Planning of work
3
View competence
Performance indicators:
1. prepares and maintains their workplace in accordance with their tasks and hygiene requirements;
2. plans their workday according to the menu and the chef's orders.
B.2.2
Cleaning
3
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Performance indicators:
1. cleans equipment and utensils as instructed in the guidelines;
2. handles garbage as instructed;
3. cleans the dining hall and food preparation dishes as instructed;
4. cleans the kitchen, dining hall and other rooms using the appropriate cleaning equipment and appliances.
B.2.3
Handling of goods
3
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Performance indicators:
1. assists the chef in receiving and storing goods;
2. handles packaging and bottles as instructed by the chef;
3. helps with stocktaking as instructed by the chef.
B.2.4
Preparing foods
3
View competence
Performance indicators:
1. weighs foodstuffs on the basis of the technological chart; prepares vegetable, grain and milk products using appropriate kitchen work techniques, utensils and appliances;
2. prepares sandwiches, salads and cold starters according to the technological chart and/or under the guidance of the chef;
3. prepares vegetable and milk soups according to the technological chart and/or under the guidance of the chef.
4. prepares cold dressings from dairy products according to the technological chart and/or under the guidance of the chef;
5. prepares vegetable- and grain-based side dishes according to the technological chart and/or under the guidance of the chef;
6. prepares cold drinks according to the technological chart and/or under the guidance of the chef;
7. prepares food servings and platters according to the technological chart and/or under the guidance of the chef.
B.2.5
Service
3
View competence
Performance indicators:
1. sets and cleans tables under instruction;
2. serves food under instruction.
Recurring competences
Competence
EstQF Level
B.2.6
Recurring competences of Cook, Level 3
3
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Performance indicators:
1. is guided in their work by ethical convictions, following good practice in a chef’s field of work;
2. adheres to schedules while also observing the occupational and fire safety requirements arising from the Food Act; is responsible for their own and their co-workers' safety; can cope in dangerous situations;
3. takes hygiene into account, maintains the safety and quality of food;
4. participates in teamwork, is responsible for fulfilling duties;
5. uses resources for their intended purpose and in an environmentally friendly way;
6. adapts to changes in their work, works effectively in stressful situations and keeps their emotions in check;
7. understands cultural diversity and is tolerant of other cultures.
C General information and Annexes
Designation of occupational qualification standard in register:
04-09112017-1.2/4k
Field of occupational activity:
Service
Occupational Qualification Council:
Service
No. of decision of Occupational Qualification Council:
11
Date of decision of Occupational Qualification Council:
09.11.2017
EstQF level:
3
Reference to European Qualifications Framework (EQF):
