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NQR 34 811 04
Permit number: E-000077/2014/A005 Number of lessons: 960
TERMS OF PARTICIPATION:
Preliminary education requirements: completed elementary lschool education or otherwise: input competencies: training can be started in possession of the special competencies of the catering-tourism trade group, described in the third annex of the decree stating the professional and exam requirements of qualifications.
Medical eligibility criteria: required
Vocational eligibility criteria: required
The most important task of a chef is to meet the requirements of contemporary catering: to able to design and prepare an array of high quality savoury dishes, to present them in a most appropriate manner for guests of restaurants, various other catering venues and households.
10044-12 Food/Consumers’ protection
10045-12 Management
10046-12 Technical foreign language
10048-12 Bases of preparing dishes
10049-12 Kitchen help
10075-12 Preparing dishes
11497-12 Employment I
11499-12 Employment II
11500-12 Occupational health and safety
In case of non-school training: the passing of the final examinations of all modules is required
A B C
Details of vocational requirement modules
identification number title type of final examination
10044-12 Food/Consumers’ protection oral, practical
10045-12 Management written, practical
10046-12 Technical foreign language written, practical
10048-12 Bases of preparing dishes oral, practical
10049-12 Kitchen help oral, practical
10075-12 Preparing dishes oral, practical
11497-12 Employment I written
11499-12 Employment II written
11500-12 Occupational health and safety written
Marks of certificates are based on rates of performing exam tasks.
Practical exam assignments
A) Title of exam assignment: Basic tasks of preparing dishes
Description of exam assignment: Based on the drawing list, preparing and serving up two different kinds of soup, trimmings, vegetables, salad, in 3 portions at least
Duration of exam: 120 min
Evaluation weight ratio: 57 % (as part of the whole practical exam)
B) Title of exam assignment: Preparing dishes
Description of exam assignment: Based on the drawing list, preparing and serving up two different dishes (a hot starter or a main course and a final dish, adopting modern cooking technology as far as possible) and serving them u pin 3 portions at least
Duration of exam: 120 min
Evaluation weight ratio: 43 % (as part of the whole practical exam)
Duration of the whole exam: 240 min
Evaluation weight ratio: 70 %
Central written examination assignment
Title of exam assignment: Documentation of production
Description of exam assignment: Centrally compiled exercises which contain the following elements: planning menus, compiling diets, assessing stocks, setting orders, receipt of goods, documenting storage, settling proportions of ingredients, drawing, pricing, completing and checking HACCP documentation, translation from Hungarian into a foreign language, from a foreign language into Hungarian
Duration of exam: 120 min
Evaluation weight ratio: 30 %
Oral examination assignment: non
