1.62. vocational framework plan the 34 811 03 waiter ...€¦ · 1.62. vocational framework plan...

1.62.

VOCATIONAL FRAMEWORK PLAN

the

34 811 03

WAITER

CERTIFICATE

I. Legal background of VET

The Framework for Vocational Training

- CXC 2011 on National Public Education. law,

- CLXXXVII of 2011 on Vocational Training law,

as well as

- Decree 150/2012 on the National Training Register and the procedure for the amendment of the National Training Register (VII. 6) K ormányrendelet,

- Government Decree 217/2012 on Professional Qualification Modules for State-Recognized Qualifications (VIII. 9.) Government Decree,

- Decree 27/2012 of 34 811 03 on Professional and Examination Requirements for Waiter Qualifications ( VIII. 27.) NGM Decree

made.

II. Basic information on vocational qualification

Vocational qualification reference number: 34 811 03

Name of professional qualification: Waiter

A professional group number and titles : 18. Catering

Number and description of the sector classification : XXVII. catering industry

Number of VET courses in VET: 3

Proportion of theoretical training time: 30%

Practical training time rate: 70%

In the case of two-year courses, 160 hours after the first year of vocational training

III. Conditions for access to vocational training

Pre- primary education : basic education

or lack of pre-school education

Input competencies: the course can be undertaken No. 3 in the vocational and examination requirements of rent regulation Annex the 18 Hospitality -

hiking and possession of the competences defined professional group

Professional background: -

Recommended Practice: -

Medical fitness requirements: Required

Career requirements: -

ARC. Conditions for the organization of vocational training

Personal conditions

In vocational theoretical and practical training, the CXC of 2011 on national public education. and CLXXXVII of 2011 on Vocational Training Lawyers with a

qualification in accordance with the provisions of the Act of Law No.

In addition, the following subjects may be employed by a specialist with the following qualifications :

Subject Qualification / Skills

- -

Material conditions

The professional conduct of training necessary tool s and equipment list s the professional and examination requirements ( SZVK included), which further details

are as follows: no

Recommendation for additional tools and equipment needed for vocational training:

none ,

V.Vocational qualification lesson plan for full-time education

In the case of vocational training, weekly and annual professional hours:

year

weekly hours

without a

free band

number of

hours per

year

without a

free band

weekly hours

free track

number of

hours per

year

free track

Grade 9 14.5 hours /

week

522 hours /

year

17 hours /

week

612 hours /

year

National

Assembly

140 140

Grade 10 23 hours /

week

828 hours /

year

25 hours /

week

900 hours /

year

National

Assembly

140 140

Grade 11 23 hours /

week

736 hours /

year

25.5 hours /

week

816 hours /

year

Altogether: 2366 hours 2608 hours

year

weekly

hours

without a

free band

number of

hours per

year

without a

free band

weekly hours

free track

number of

hours per

year

free track


week

1134 hours /

year

35 hours /

week

1260 hours /

year

National

Assembly.

160 hours 160 hours


week

1008 hours /

year

35 hours /

week

1120 hours /

year

Altogether: 2302 hours 2540 hours

1

Table 1

The number of subjects assigned to professional requirement modules per week by grade

Professional

Requirement

Modules subjects

Vocational training with general education Vocational training without general education

1/9. year 2/10. year 3/11. year Grade 1 Grade 2

theoretical

weekly

hours

practical

weekly

hours

National

Assembly

theoretical

weekly

hours

practical

weekly

hours

National

Assembly

theoretical

weekly

hours

g Practical

classes

per week

theoretical

weekly

hours

practical

weekly

hours

National

Assembly

theoretical

weekly

hours

practical

weekly

hours

11500-12

Health and

Safety at

Work

Health and

safety at

work 0.5

0.5

11499-12

Employment

II.

Employment

II. 0.5 0.5

11497-12

Employment

I.

Employment

I. 2 2

10045-12 management

Hospitality

management 1 0.5 0.5 1 1

Professional

calculations 1 1 0.5 1 1.5

10044-12 Food,

consumer

protection

General food

knowledge,

consumer

protection

1 1

Groups of

foodstuffs 1 1 1 1 2

10046-12 Professional

foreign

language

Professional

foreign

language 1 1 2 1

10047-12 Basics of

Serving

Basics of

Serving 4 3

Serving

Basics

Practice 5 4 , 5

10074-12 Serving

Serving 2 1 3

Serving

practice 3

Serving

factory

practice 17.5 17.5 17.5 17.5

All hours 9.5 5 5.5 17.5 5.5 17.5 9.5 22 11 20.5

All hours 14.5 140 23 140 23 31.5 160 31.5

Professional content of the framework curriculum - CLXXXVII of 2011 on Vocational Training Pursuant to Article 8 (5) of Act IV of 1998 on the Law of the Republic

of Hungary, it covers at least 90% of the number of compulsory theoretical and practical lessons for full-time students.

The professional content of the rest of the time frame (free band) should be laid down in the vocational training program of the VET school.

The proportion of theory / practice defined in the professional and examination requirements for a vocational qualification must be fulfilled throughout the training

period.

Table 2

The number of subjects and topics assigned to the professional requirement modules by grade

Professional

Requirement Module Subjects / topics

Vocational training with general education Vocational training without general

education

hours

Altogether

hours

Altogether 1/9. year 2/10. year 3/11. year Grade 1

Grade 2

e Eng National

Assembly e Eng

National

Assembly e Eng e Eng

National

Assembly e Eng

11500-12 Health and safety at

work

Health and safety at work 18

18 18

18

Basic safety at work 4 4 4 4

Creating jobs 4 4 4 4

Personal conditions of employment 2 2 2 2

Safety of work equipment 2 2 2 2

Work environment effects 2 2 2 2

Knowledge of labor law 4 4 4 4

11499-12 Employment

II.

Employment II. 16 16 16 16

Basic knowledge of labor law 4 4 4 4

Establishment of employment 4 4 4 4

job Search 4 4 4 4

Unemployment 4 4 4 4

11497-12 Employment I.

Employment I. 64 64 64 64

Grammar 1 10 10 10 10

Grammar organization 10 10 10 10

Language skills development 24 24 24 24

Employee vocabulary 20 20 20 20

10045-12 management

Hospitality management 36 18 16 70 36 32 68

Behavioral culture, communication. 8 8 8 8

Elements of farming, the market. 8 8 8 8

The concept of hospitality, its main

activities. 10 10 10 10

Stores and business types. Material, personal conditions, labor

knowledge. 10 10 10 10

Types of entrepreneurship in

hospitality. Tax knowledge. 10 10 10 10

Marketing in hospitality. 8 8 8 8

Management in hospitality. 16 16 14 14

Professional calculations 36 36 16 88 36 48 84

ratio 14 14 14 14

Nutrition, weight and loss

calculations 12 12 12 12

Headcount and payroll

management 10 10 10 10

Priced 20 20 18 18

Profitability 16 16 14 14

inventory Management 10 10 10 10

accountability 6 6 6 6

10044-12 Food, consumer

protection

General food knowledge,

consumer protection 36

36 36

36

Conservation of food ingredients

and nutritional value 20 20 20 20

Conditions for establishing a

catering business 8 8 8 8

Requirements for access to

catering activities 4 4 4 4

consumer protection 4 4 4 4

Groups of foodstuffs 36 36 32 104 36 64 100

Food of plant origin 36 36 36 36

Food of animal origin 36 36 32 32

Sweeteners and confectionery,

caffeine-containing pleasure

goods 4 4 4 4

Spices, flavorings, flavorings and

texture enhancers 4 4 4 4

Drinks 24 24 24 24

10046-12 Professional foreign

language

Professional foreign language 36 36 72 72 32 104

Professional terms 20 6 26 30 6 36

Professional technologies 10 15 25 25 15 40

Professional situations 6 15 21 18 11 29

10047-12 Basics of Serving

Basics of Serving 144

144 108

108

Hygiene, HACCP,

occupational safety 10 10 6 6

Communication, behavioral

culture 12 12 9 9

Machines and equipment for

catering and sales 14 14 9 9

asset skills 36 36 24 24

Sales Knowledge 1. 36 36 30 30

Food and drink knowledge 1. 36 36 30 30

Serving Basics Practice 180 180 162 162

Room and equipment

knowledge 10 10 9 9

use Tools 20 20 20 20

Sales Basics 50 50 40 40

Beverage-serving 30 30 30 30

Different ways of serving 1. 70 70 63 63

10074-12 Serving

Serving 72 32 104 96 96

Food and Beverage

Knowledge 2. 36 36 36 36

Sales Knowledge 2. 36 36 36 36

Menu design, diet compilation 16 16 12 12

Event management, hotel sales 8 8 6 6

Accounting for sales,

supporting documents. Sales

IT systems 8 8 6 6

Serving practice 96 96

Different ways of serving 2. 48 48

Special restaurant work 30 30

Management, business

documentation in practice 18 18

Serving factory practice 630 560 1190 630 560 1190

Things to do before opening 144 126 270 144 126 270

Different ways of serving 1. 144 126 270 144 126 270

Different ways of serving 2. 144 126 270 144 126 270

Special restaurant work 144 126 270 144 126 270

Management, business

documentation in practice 54 56 110 54 56 110

Altogether: 342 180 140

198 630 140

176 560 2086 342 792 160

352 656 2142

Altogether: 522 828 736 2366 1134 1008 2302

Theoretical number of hours / ratio 716 / 30.26% 694 / 30.15%

Practical hours / ratio 1650 / 69.74% 1608 / 69.85% Legend: e / theory, practice / practice / related professional practice

The professional requirements modules highlighted in the table with gold and yellow background represent the industry common content.

CLXXXVII of 2011 on Vocational Training In accordance with Article 8 (5) of Law No 6/1997, at least 90% of the number of compulsory theoretical and practical

lessons for full-time students defined in the table shall be distributed in the table.

The proportion of theory / practice defined in the professional and examination requirements for a vocational qualification must be fulfilled throughout the training

period.

The timeframe for each subject is binding and the number of lessons for each subject is a recommendation.

THE

11500-12

Health and safety at work

NAMES

professional requirement module

subjects and topics

Competencies to be developed for the training of subjects and subjects covered by the professional requirement module 11500-12 on occupational health and safety

11500-12 Health and safety at work

Health and safety at work

Basic safety

at work Creating

jobs

Personal

conditions

of

employment

Safety of work

equipment

Work

environment

effects

Knowledge

of labor law

TASKS

Awareness of the importance of health and safety at work x

Comply with and enforce workplace safety requirements x

Adheres to and adheres to the health and safety requirements

regarding the personal and organizational conditions of work x

Adheres to and adheres to workplace safety requirements related

to the material conditions of work x

In co-operation with the labor protection specialist, the labor

safety representative participates in the performance of labor

safety tasks x x x x x

WORKING KNOWLEDGE

Health and safety at work is a value x

Adverse consequences of accidents at work and occupational

diseases x x

Concept and regulation of occupational safety x x

Basic rules for job creation x

General personal and organizational conditions of work x

Work tools in the workplace x

Workplace safety duties x

OSH professionals and tasks k in the workplace x

Occupational safety and health advocacy x

PROFESSIONAL SKILLS

Managing sources of information x x x

Safety color and shape marks x

Understanding professional text you read x x x x x x

PERSONAL SKILLS

Responsibility x x x

Regulatory compliance x x

Ability decisions x

SOCIAL COMPETENCES

Feedback skills x x

maneuverability x x

Management skills x x

METHODOLOGY COMPETENCES

Organizing ability x x x

Caution, precaution x x

situation awareness x x x

1. Occupational Health and Safety 18 hours / 18 hours *

9-13. training organized in grade. and 14th grade

1.1. The purpose of teaching the subject

General preparation of the learner for safe and healthy work, and acquisition of competences necessary for safe employee behavior.

There is no pre-study requirement.

1.2. Related general knowledge, professional content

-

1.3. topics

1.3.1. Basic safety at work 4 hours / 4 hours

Importance of health and safety at work

Historical Overview. Significance of occupational safety and health requirements for organized work, as well as the legal, organizational and

institutional requirements for its implementation. Interpretation of personal, material and organizational conditions for safe and healthy work.

Impact of the working environment and work on the health and physical integrity of the person performing the work

Their work l risks to the health and safety of Alok, the effects of working conditions, debits arising from working, working environment pathogens.

Importance and possibilities of prevention

Importance of provisions necessary to protect workers' health, ability to work and the humanization of working conditions in order to prevent accidents

at work and occupational diseases. The m Ű technical prevention, closed technology, the concept of safety equipment, personal protective equipment and

organizational measures, types and function.

Health and safety as a complex concept (health and safety at work)

Dangerous and harmful production factors

Concepts of labor protection, sources

Act XCIII of 1993 on occupational safety and health concepts definitions .

1.3.2. Workplace design 4 hours / 4 hours

General rules for job creation

General requirements for establishment, ways of effective protection, priorities.

Social facilities

Provision and suitability of changing rooms, rest rooms, bathrooms and toilets.

Traffic routes, escape routes, signs

Traffic routes, escape routes, floor of rooms, doors and gates, stairs, dangerous areas, accessible traffic, signs.

Basic tasks for fire prevention

Fire prevention, design, installation, operation, maintenance, repair and review. Fire extinguishers, fire-fighting equipment, fire-extinguishing appliances or

fire-extinguishing appliances. Fire alarms, reception, fire detection or fire control centers and remote monitoring.

Product liability, marketing criteria.

material Handling

Material handling at workplaces. Types of manual and mechanical material handling. Rules of manual handling, prevention of back injuries .

Storage

Types of goods, types of storage .

Workplace order and waste management

Signs, labels, safety color and shape symbols. Purpose and means of waste management, environmental protection.

1.3.3. Working conditions: 2 hours / 2 hours

Personal conditions of employment: legal employment, medical examination of suitability, prohibitions of employment, professional knowledge, knowledge

of labor protection .

Basic organizational conditions of work: prohibition of working alone, necessity of management. Rules for the provision of personal protective equipment.

1.3.4. Workplace safety 2 hours / 2 hours

Sets of work tools

Tools, appliances, machinery, equipment and concept definition .

Work Tools Documentation

Documentation requirements for the putting into service and putting into service of work equipment and the EC declaration of conformity for the work

equipment (as a product) as well as other documents attesting the conformity.

Hazard of work equipment, procedures

Principles of security, types of hazards, reliability, failure, safety. Security features and design requirements. Hazardous work equipment, putting -

up process.

Conditions of operation and use of work equipment

Be sure and conditionally active safety technology, const r role ukciós, operational and human factors. General operating requirements. To

use his elements, protect his design of equipment, safe m Ű against the operation she preservation, ergonomic requirements.

1.3.5. Working environment effects 2 hours / 2 hours

Sources of danger, hazards in the workplace (eg noise, vibration, hazardous substances and mixtures, stress) .

Physical, biological and chemical effects on workers, major sources of danger , methods of recognizing those sources and ways of controlling them.

Stress, the concept of work-related stress and the importance of protecting against it in the workplace.

Concept, assessment and management of risk

The purpose of risk identification, assessment and management is to ensure safe and secure working conditions and to prevent accidents at work and

occupational diseases. Importance of employee participation .

1.3.6. Labor law knowledge 4 hours / 4 hours

Rules of work safety, rights and obligations

The rights guaranteed by the Fundamental Law to working conditions which respect health, safety and dignity and to the maintenance of physical and

mental health. Act XCIII of 1993 on Safety at Work The basic rules of labor protection, the standard system of requirements and the main tasks of the actors

(state, employers, employees) are defined in the Act. Act XXV of 2000 on Chemical Safety and the areas of regulation of the Government, sectoral ministerial

regulations on further detailed requirements. The role of standards and local regulations of employers.

Workplace safety duties

Employers have a key role to play in ensuring safe and secure working conditions. Design, installation, operation. Duties of employees during work.

Tasks of occupational safety specialists in the workplace

Safety and health szaktevéken y duties to be performed within the framework of quality. Occupational health tasks .

Accidents and occupational diseases

Accidents and accidents at work , as well as the definition of occupational diseases. Tasks in case of an accident. The investigation , as a means of

prevention .

Workplace advocacy at work

Significance and opportunities of employee safety representation. Role, duties and rights of elected representatives.

1.4. Recommended location for training (recommendation)

classroom

1.5. Specific methods and forms of student activity that can be used during the course (recommendation)

1.5.1. Specific methods that can be used in the course (recommendation)

number Employee education

method name

Organizational framework for

student activity Applicable tools and equipment

individual group class

1.1 explanation x Specialized books, labor safety

legislation

1.2. discussion x Analysis of accidents at work and

occupational diseases

1.3. illustration x Educational films (eg NAPO)

1.4. homework x -

1.5. test x -

1.5.2. Types of student activity that can be used in the course (Recommendation)

Serial number Student activity form

Organizational framework for student

activity (differentiation modes)

Applicable tools and

equipment

Individual Group-

demolition Class- frame

First Information processing activities

1.1 . Processing of heard text with notes x -

Second Knowledge application activities,

tasks

2.1 . Text presentation with individual

preparation x x

Dangers of the rules of the

learned (or chosen)

profession

1.6. How to evaluate the subject

CXC of 2011 on National Public Education. (2) a) of the Act .

THE

11499-12

Employment II.

NAMES


subjects and topics

The 11499-12 identification number, employment II. NAMES professional requirements developed during the teaching of subjects and topics related skills

module

11499-12 Employment II.

Employment II.

Basic knowledge of

labor law Establishment of

employment job Search Unemployment

TASKS

Establishes an employment relationship x x

Apply labor market techniques x

Mapping career opportunities x

Creates and runs a business x

Make a cover letter and a resume x

She does student work x

WORKING KNOWLEDGE

Employee Rights, Employee Responsibilities, Employee

Responsibility x x

Labor law bases, forms of employment x x

Special legal relationships (volunteering, student work) x x

Job search methods x

Setting up and running a business x

Labor organizations x

Documents required for employment x

Establishment of employment x

Tax, insurance, health and pension insurance relationships x x

Rights, obligations and opportunities of the unemployed (job

seeker) x x

Labor market characteristics (job fairs and career guidance) x x

PROFESSIONAL SKILLS

Understanding colloquial reading x x x x

Writing common language text x x x x

Elementary computer use x x x x

Managing sources of information x x x x

Common language skills x x x x

PERSONAL SKILLS

Self-development x x x x

organizing Skills x x

SOCIAL COMPETENCES

Interpersonal skills x x x

Sturdiness x x x x


Logical thinking x x x x

Collection of information x x x x

2. Employment II. subject 16 hours


General preparation of the learner on the methods and techniques of job search, as well as the acquisition of the basic knowledge necessary for employment and

self-employment.


-

2.3. topics

2.3.1. Basic knowledge of labor law 4 hours

Employee rights (employment, salary, expense compensation, modification of employment contract, leave), obligations (appearance, availability, work, rules

of conduct, cooperation, information), employee liability (liability for fault, retention liability, employee security ) .

Labor law bases: parties in the employment relationship, establishment of employment, modification of job, contract of employment, termination, termination,

termination payment, rest periods, leave.

Forms of employment: employment, agency, business, civil servant, public service.

Specialized employment relationships: Simplified employment: Types of employment: Typical forms of employment under the New Labor Code

(teleworking, employment contract work, temporary agency work, agricultural, tourist seasonal and casual work), self-employment, work, student work

within a school cooperative, volunteer work.

2.3.2. Establishment of employment 4 hours

Types of employment: types of employment contract, full-time and part-time, fixed and indefinite employment, minimum wage and guaranteed minimum

wage, rules of representation, rules of termination, probationary period.

Documents required for employment, documents to be issued by the employer upon termination of employment.

Taxation, insurance, health and pension insurance relationships of an employment relationship: employer's contribution obligations, employee's tax and

contribution obligations, types of health insurance (cash and in kind), pension and employment.

2.3.3. Job search 4 hours

Mapping career opportunities: self-knowledge, realistic goals, knowledge of local labor market, role of mobility, role of training, knowledge of employment

support.

Making a covering letter and CV: Importance of form and content criteria, curriculum vitae types: traditional, Europass, American style, whether in the

CV - mail address and choice of photo, cover letter structure.

Job search methods: newspaper advertisement, internet job search sites, importance of personal contacts, network of contacts, EURES (European Employment

Service for job search in European Union), job search with help of labor organization, application for company database, role of community portals.

Application of labor market techniques: Employment Information Advisor (FIT), Employment Information Points (FIP), National Career Guidance Portal

(NPP).

Job interview: preparation, appearance, performance in job interview, role of body language.

2.3.4. Unemployment 4 hours

Rights, Duties and Opportunities of the Unemployed (Jobseeker): Registration as a Jobseeker; the main criteria for the obligation to cooperate with the labor

organization; sanctions for breach of the duty to cooperate; suspension, deletion of records; services provided by an employment organization, in particular

job placement services.

Jobseeker's Benefits ('Passive Assets'): Jobseeker's Allowance and Pre-retirement Allowance. Reimbursement of travel expenses.

Employment replacement allowance.

Public employment: purpose of public employment, target group of public employment, main rules of public employment .

Labor Organization: Structure of the National Employment Organization (NFSZ), National Labor Office, Labor Center, branch office.

Support for jobseekers ('active tools'): support for self-employment, support for employment (training, wage support, mobility support).

Establishment and operation of enterprises: corporate forms of enterprise, sole proprietorship, agricultural primary producer, registration, operation, rules

of enterprise dissolution and dissolution.

Characteristics of the labor market, NFSZ services: career counseling, job and career counseling, job search counseling, job search club, psychological

counseling.


classroom




method name


student activity Applicable tools and

equipment individual group class

1.1 explanation x -

1.2 . discussion x -

1.3 . debate x -

1.4 . illustration x -

1.5 . role play x -

1.6 . homework x -


Serial

number Student activity form



Applicable

tools and

equipment

Individual Group-



1.1. Self-processing of read text x -

1.2. Task-driven processing of read text x -

1.3. Processing of read text with notes x -

1.4. Processing of heard text with notes x -

1.5. Task-led processing of heard text x -

1.6. Self-organization of information x -

1.7. Task-driven organization of

information x -

Second Knowledge application activities,

tasks

2.1 . Create a description x -

2.2 . Answering written questions on

sentence level x -

2.3 . Solution of a test problem x -



THE

11497-12

Employment I.

NAMES


subjects and topics

Subjects and Competencies to be Developed in the Training of Topics in the Professional Requirement Module 11497-12

11497-12 Employment I.

Employment I.

Grammar

Classification

I.

Grammar

Classification

II. Language

skills

development Employee

vocabulary

TASKS

On a foreign language:

introduces (personal and professional) x x x x

fills out a simple basic information form x x x x

carries out work in a foreign language professional management, cooperation x

WORKING KNOWLEDGE

On a foreign language:

common words and vocabulary commonly used in the direct profession x

job terms x

PROFESSIONAL SKILLS

Fill in simple forms in a foreign language x x

Understanding and responding to simple foreign language questions in

professional dialogue in simple sentences x x x x

PERSONAL SKILLS

Self-development, self-development x x

SOCIAL COMPETENCES

Language confidence x x x

Interpersonal skills x x


Collection of information x x

Analytical thinking x

3. Employment Course I 64 hours / 64 hours


The course is designed to enable students to introduce themselves in a foreign language, including personal and professional background. It is also easy to fill

out a form containing basic information. At the same time, the aim is for the learner to be able to carry out his / her work successfully under professional guidance

in a foreign language.

The goal is to have a basic grammar system of the most basic tenses, auxiliaries, and sentence editing procedures within the 64 lessons available. Then build on

this by developing associative memory development in the foreign language and inductive language learning skills through 4 basic everyday conversation

topics. Finally, based on this knowledge, develop the foreign language competence related to your profession.

3.2. Related general knowledge, professional content:

I degen languages

topics

3.3.1. Grammatical system e ing 1 to 10 hours / 10 hours

During the 10 hours of the student Review the 3 on the basic time span (present, past, future), tenses , and are exercised them to the connection with

employment not to cause trouble during the interview nor history, nor understanding of the future questions or answer them the reason for answering

in simple sentences . With the topic to learn the student will be capable of carrying out the employer the results related to be carried out or carried out the

task posed by the employer in a foreign language is simple, to be carried out work so far, and questions for future tasks et understand and correct tenses use

these simple even sentences will be able to react.

The goal of foreign language self-confidence will only be achieved through the correct and accurate use of basic tenses.

3.3.2. Grammar systemation 2 10 hours / 10 hours

Formulated Topic curriculum as grammar units - denial, the present tense conditional , and the auxiliary verbs (ability, possibility, necessity) - through

the use of the students will be able to e steam introduce ourselves aktabb as a foreign language both in professional and personal terms. You can use simple

sentences to formulate the answer to a foreign language question during a job interview using the 3 basic verbs provided by the auxiliary

verbs. By learning the basic rules of question and assumption , the student will be able to understand the questions being asked in a job interview or

possibly ask simple clarification questions at the job interview.

3.3.3. Language skills development 24 hours / 24 hours

/ Inductive language learning and foreign language associative memory development with phonetic skills development /

The 24-hour language skills develop t he block is designed to organize foreign students in language -related alapszókincshez knowledge. The inductive

language learning skills development and foreign language development associative memory 4 is realized through basic conversational topic areas. The

learner will be able to deduce the rules that determine the structure of a given foreign language by using inductive language learning. In order for the student

to see the language coherently and react in a foreign language, it is essential to develop this ability as consciously as possible. Closely related to this

is associative memory development in foreign languages, which is the ability to learn foreign language material: the ability to establish a connection between

stimuli (native words and expressions) and responses (target words and expressions). Both of these enhancements are accomplished through everyday

conversations.

Topics to learn:

- personal introduction

- the world of work

- daily activities, activity

- meals , accommodation

Phonetic decoding capability development is also implemented through this topic, during which the learner becomes acquainted with the most important

phonetic rules of the target language.

3.3.4. Employee vocabulary 20 hours / 20 hours

/ Learning the basics of working vocabulary /

20 hours of professional language development is only possible after completing the 44 hours of 3 Fundamentals. By the end of the topic, the student should

be able to present in simple sentences, with appropriate linguistic content coherence , specifically in a professional context. By mastering the subject matter

curriculum, you will be able to map job opportunities in the target country. Practice filling out a form with basic information. Learns that the technical

vocabulary , which makes it suitable to be informed of job opportunities and working conditions. You will learn frequently used terms directly related to

your profession as you learn the topic.


The hours are approx. 50% of it should be in a simple classroom, and the other half in a computer classroom, as most of the education takes place in a format supported by digital

curricula.


The curriculum is approx. half of them are digital content, so both methods and student activities are special.



m method name



equipment individual group class

1.1 explanation x -

1.3. discussion x -

1.5. illustration x -

1.7. cooperative learning x -

1.8. role play x -

1.9. homework x -

1:10. digital task solution x -


Row - numbers Student activity form


activity (differentiation modes) Applicable

tools and

equipment Individual

Group- demolition

Class- frame





1.4. Task-led processing of heard text x x -

1.5 . Task-driven organization of information x -

Second Knowledge application activities, tasks

2.1. Compose x -

2.2. Answering written questions on sentence level x -

Third Complex information

3.1. Analyzing experiences x -

4th Among group work forms

4.1. Task-led small group word processing x -

4.2 . Group practice x -



THE

10045-12 identification number

management

NAMES


subjects and topics

The 10045-12 number identification, management NAMES professional requirements developed during the teaching of subjects and topics related skills

module

10045-12 management

Hospitality management Professional calculations

Behavioral

culture,

communicatio

n.

Element

s of

farming,

the

market.

The

concept of

hospitalit

y, its main

activities.

Stores and

business

types. Material

and

personal

conditions, labor

knowledg

e.

Types of

entrepreneurshi

p in

hospitality. Tax

knowledge.

Marketing

in

hospitalit

y.

Managemen

t in

hospitality.

rati

o

Nutrition,

weight

and loss

calculation

s

Headcount

and payroll

managemen

t

Price

d Profitabilit

y inventory

Managemen

t

accountabilit

y

TASKS

Apply the

context of

farming x x

It assesses

supply and

demand in the

store

x x

You make a

selection,

make a price

list

x x

It monitors

inventory x x x

Checks daily

stock and

purchases

from

warehouse

x x x

Performs

professional

documentatio

n of receipt

and storage of

goods

x x

You create an

order x

Receives

goods x

Performs

inventory

work x x x

Issues

certificates x x x x

You stand and

account for

your daily

income

x x x x

Issues a

receipt, cash

payment /

transfer bill

x x x

Leads the

attendance list x x

Prepares and

modifies the

work schedule x x

It charges

food, drink,

confectionery,

goods

x

It prepares a

material

proportion, a

calculation

x x x

Performs loss

calculations x x

Performs farm

calculations x x x x x x x x

Calculates the

nutrient and

energy

content of

foods

x

Calculates the

weight of the

goods x

It monitors the

development

of operating

x x

profit and

expenses

It

distinguishes

between

catering

business

opportunities

and their

conditions

x

It uses

marketing

elements of

your business

type

x x x

Performs sales

promotion

activities x x x

Apply

business

communicatio

n tools

x x x

WORKING KNOWLEDGE

The process

and elements

of

management

x

Market

players in

farming x

Grouping of

markets x

Market factors

and their

relationships x

Market

competition x

Basic units of

farming x

The essence

and

characteristics

of businesses

x

Management

and

administration x

Commodity

Requirements

Plan,

Commodity

Cover,

Purchase

Forms

x x

Warehouse

management

and control x x

Rules and

process of

receipt of

goods

x x

Expense x x

Measurement

of material

consumption x

Forms,

significance

and principles

of menu

design

x

General

conditions of

catering

business

x x x

Material and

personal

conditions of

the catering

activity

x

Relationship between employer and employee:

employment contract, working time schedule, salary x x

Certificates of business management x

Elements, context and results of farming x x

Economic calculations of hospitality x x x x x x x

Profitability indicators x

Headcount and payroll indicators x x

Inventory management indicators x x x

Priced x x

Basic Marketing x

Marketing activities and advertising in hospitality x

Sales promotion tools x

Behavioral culture, communication x x

Written forms of business x x

Hospitality business lines and business types x

PROFESSIONAL SKILLS

Understanding professional text you read x x x x x x x x x x x x x x

Professional language writing skills x x x x x x x x x x x x x x

Understand professional language heard text x x x x x x x x x x x x x x

Professional language skills x x x x x x x

Elementary calculation skills x x x x x x x

PERSONAL SKILLS

self-sufficiency x x x x x x x x x x x x x x

Diligence, work hard x x x x x x x x x x x x x x

SOCIAL COMPETENCES

Public Clarity x x x x x x x x x x x x x x

METHOD COMPETENCES

Planning ability x x x x x x x x x x x x x x

Organizing ability x x x x x x x x x x x x x x

Transparency x x x x x x x x x x x x x

4. Hospitality Management Course 70 Hours / 68 Hours * * Three grades of general education / two grades of general education without general education .


Understand the basic concepts of the economy, its organizational framework and the forms of economic activity. Acquire knowledge of establishing and

terminating employment. Learn about the most common forms of business in hospitality . Define labor management tasks specific to hospitality. Learning the

basics of taxation. Getting to know the main activities and business areas of hospitality. Mastering communication and marketing elements in hospitality.


The curriculum of the subject is related to the areas of measurement modules, material management and supply assembly of the professional modules, using

general communication, mathematical and societal knowledge acquired in general subjects.

4.3. topics

4.3.1. Culture behavior, communication 8 or a / 8 hours

Concept, process, elements, forms, channels, modes of communication (verbal, non-verbal)

Human Types, Personality Types (Sanguine, Choleric, Melancholic, Phlegmatic )

Verbal communication (contact: greeting, greeting, introduction, presentation, contact: conversation, introduction, closing: greeting )

Written communication (business / official letter, CV, business card…)

Role, advantages and disadvantages of modern communication channels, rules of use (e-mail, fax, SMS, MMS, answering machine…)

4.3.2. Elements of farming, the market is 8 hours / 8 hours

Basic concepts of farming

The cycle of farming, the production-reproduction cycle, the relations of farming (need, demand, production, distribution, exchange , cash as a means of

payment - brief overview of its development, consumption)

Grouping of needs (importance, quantity, quality )

Definition and breakdown of national economy (branch, sector, sub-sector, sub-sector, sectors)

Market concept, types (goods, services, money, capital, labor)

Historical market overview (pure market economy, planned economy, mixed market economy)

Market factors and their relationship (demand - supply - price)

Market competition (conditions), current market situation

4.3.3. The concept of hospitality, its main activities are 10 hours / 10 hours

Concept of hospitality

The place and role of hospitality in the national economy

The task of hospitality

Importance of hospitality (economic, cultural, social, political)

Main and secondary hospitality activities :

Purchasing (commodity groups, commodity order / purchase types specific to hospitality: shipping contract, cash and carry, commodity order factors: current

stock, stock, security stock, prices, promotions, season, booked reservations, shipping conditions, working capital, payment terms, HACCP certification,

cooling chain) . Contracting, ordering of goods .

Warehousing (criteria for receipt of goods: quantity, quality, value, invoice, delivery note, means of receipt of goods eg scales, types of warehouses: dry goods,

ground goods, meat, fish, eggs, specialized storage, FIFO principle, rules for establishing .

Production (rules of purchase, purchase form, purchase criteria: current stock, expected turnover, specialized preparation: vegetables, meat, fish, eggs,

production premises: types of kitchens) .

Sales (assortment communication tools: menu, drink list, price list…, price information, order process, cold-keeping, sales systems: serving, serving, self-

service) .

Service (service concept, typical hospitality services) .

By-products (washing: white, black, waste: hazardous waste ) .

4.3.4. Stores and business types. Material and personal conditions, labor knowledge 10 hours / 10 hours

Hospitality businesses, shops (activity of production plants, concept of factory-shop network) .

Shops (hot food restaurants, confectioneries, drink shops, music clubs…) .

Characteristics of business types (location, design, equipment, selection, capacity, customer base, prices, services) .

Material conditions of hospitality (premises, equipment of factory, shop, production and sales) .

Personnel conditions of hospitality (production, sales, service) and labor knowledge .

Relationship between employer and employee (concept, content and characteristics of employment contract) . Rights and Duties of Employees and Employers.

Purpose and content of job description.

The purpose and main content of the Labor Code and the Collective Agreement.

Purpose and content of labor and headcount management (number of employees, average number of employees, turnover, productivity, average salary) .

Working time arrangements (same time, split, master, flexible) .

Forms of pay (minimum wages, basic wages, commissions, bonuses, hourly wages, fringe benefits) .

Working hours, vacation documents.

4.3.5. Types of entrepreneurship in hospitality.

Tax knowledge 10 hours / 10 hours

Basic Units and Concepts of Farming (State, Business Organizations, Household)

Forms and types of business (sole proprietorship and joint venture, KKT, BT, KFT, RT)

Characteristics of Types of Hospitality Business Types (Individual, BT, KFT Foundation, Terms of Establishment, Documents, Members, Liability of Members,

Members' Rights, Business Property, Termination Methods, Internal and External Control , NAV)

The concept of tax, its subject, its subject, principles and functions of taxation

Grouping of taxes, characteristics of the main types of taxes (personal income tax, excise tax, dividend tax, income tax, local taxes, VAT)

4.3.6. Marketing in Hospitality 8 Hours / 8 Hours

The concept of marketing, its formation and stages of development .

The mark etingtevékenység sub-processes ( market segmentation and market characteristics of the groups in the market modes and their characteristics,

ESEARCH today rketing-mix elements and features, implementation and control )

Tools of marketing communications: advertising (mission, aims , forms, concept, advertising messages, ar concept and eklámeszköz groups, ar eklámhordozó

concept and groups, advertising tools and reklámhor in-store employees in the hospitality industry and non-store Dozo)

S zel yes sales (concept, features), public relations reason (concept, tasks, types), sales promotion (concept, tools), other market influencing tools

4.3.7. Management in hospitality 16 hours / 14 hours

Types of documents, characteristics of strictly calculated documents.

Management concept, economic event and certification .

Identifying, completing , applying and knowing the contents of forms (cash payment account, receipt, money order account, purchase ticket, stand-by, meal

vouchers, customer book ) .

Inventory management in the hospitality industry : inventory management concepts (opening inventory, inventory growth, inventory reduction, outside

sales, inventory reduction, closing stock average stock, rotation speed) documents of s types of filling (delivery note, invoice, Receipt and expenditure

documents, tapping tickets , scrapping arc ) .

Inventory: receipt of goods, receipts, inventory, methods of inventory (accountant, striker, transferor-transferee, valuator), knowledge of documents,

completion (inventory, inventory), stand.


Tan room




m method name



equipment ( breakdown

of point 6 of the SZVK ) individual group class

1.1 . explanation x -

1.2. narrative x -

1.3. lecture x -

1.4. discussion x -

1.5. debate -


1.7 . cooperative learning x -

1.8 . homework x -

1.9 . other -


Row - numbers Student activity form


activity (differentiation modes) Applicable tools and

equipment ( breakdown of point 6 of

the SZVK ) Individual

Group- demolition

Class- frame




1.3. Processing of read text with notes x -


1.5. Task-led processing of heard text x -

1.6. Self-organization of information x -

1.7. Task-driven organization of information x -


2.1. Preparation of written analyzes x -

2.2. Create a description x -

2.3. Answering written questions on sentence level x -

2.4. Solution of a test problem x -

2.5. Text presentation with individual preparation x -

2.6. Subsequent oral presentation of experiences x -

2.7. Oral presentation of experiences on the spot x -

3 . Complex information

3 . First Subsequent oral report x -

4 . Among group work forms

4 .1. Task-led small group word processing x -


CXC of 2011 on National Public Education. (2) a) of the Act.

5. Professional Calculations Course 88 Hours / 84 Hours * * Three grades of general education / two grades of general education without general education


The sheet seed statistics, pricing, Joven knowledge, application of knowledge analitic calculation. Pricing and analyzing the composition of products and

services. Hospitality business revenues, expenses, costs, results of the analysis. Mastering the calculations needed to create the optimal set . Planning, analyzing

revenue, result, expense with the help of indicators, ratios. Getting to know the optimal headcount and payroll management, and applying the indicators.


The curriculum of the subject utilizes the mathematical basics acquired in general knowledge , it is built on the conceptual system of the subject of Catering and

it is related to the topics of General Food Knowledge and Consumer Protection.

5.3. topics

5.3.1. Ratios 14 hours / 14 hours

Percentage calculation, rounding rules

Statistical representation modes (pie chart, bar chart, time series ...)

S statistical tables

Distribution ratio

Base and Chain Ratio

Dynamic ratio

Plan task and plan completion ratio

5.3.2. Nutrition, weight and loss calculation 12 hours / 12 hours

Unit conversions

Basic concepts (gross weight, tare weight, net weight)

Energy and nutrition table

Material Ratio Calculation

weight Calculation

Loss and weight gain calculation

5.3.3. Headcount and payroll management 10 hours / 10 hours

Calculation of average number

Calculation of wages and salaries with public charges

Calculation of productivity

Calculation of average wages

Wage level, wage level with public charges

5.3.4. Pricing is 20 hours / 18 hours

Pricing aspects

Pricing, characteristics, structure of goods and services (gross and net prices, VAT, purchase price, margin, profit margin)

VAT calculation

Pricing, pricing

Discount and surcharge calculation

Price and revenue analysis (margin level, material utilization level, profit margin)

5.3.5. Profitability 16 hours / 14 hours

The concept of cost , its types and their breakdown (by sex, by income, by eligibility)

Cost Management, Cost Analysis (Cost Level)

The concept of profit (profit, loss, null balance / break-even point)

The result-detecting and threads, creating profitability table, the calculation of tax and before tax

Analyzing the result (result level)

5.3.6. Inventory management 10 hours / 10 hours

Methods of calculating average stock, their application (arithmetic average, weighted average, chronological average)

Application of the balance sheet

Apply Inventory Management Metrics (Rotation Speed in Days and Revolutions)

5.3.7. Settlement 6 hours / 6 hours

Inventory shortage, interpretation of surplus

Interpretation of normalized deficit, standby loss

Warehouse Accounting

Accountability of production

Accounting for sales


Tan room


5.5.1. Specific teaching methods to be used in the course (recommendation)


m method name








1.4 . cooperative learning x -

1.5 . homework x -


Row - numbers Student activity form Organizational framework for student activity

(differentiation modes) Applicable tools and equipment ( breakdown

of point 6 of the SZVK )

Individual Group-



1.1 . Self-organization of information x -

1.2 . Task-driven organization of information x -


2.1. Preparation of written analyzes x -

2.2 . Solution of a test problem x -



THE


Food, consumer protection

NAMES


subjects and topics

The 10044 - Food and consumer protection requirements NAMES professional identification number 12, developed in the course of teaching subjects and topics

related skills module

10044-12 Food, consumer protection

General food knowledge, consumer protection Groups of foodstuffs

Conservation

of food

ingredients

and

nutritional

value

Conditions

for

establishing

a catering

business

Requirements

for access to

catering

activities

consumer

protection

Food

of

animal

origin

Food

of

plant

origin

Sweeteners

and

confectionery,

caffeine-

containing

pleasure

goods

Spices,

flavorings,

flavorings,

and

texture

enhancers

Drinks

TASKS

Apply the results of modern nutrition science x x x

Apply the features of a modern lifestyle x x x

Apply the results of food research x x x

Apply dietary rules x x x

Complies with and enforces HACCP regulations x x x x x

Observes and enforces hygiene regulations x x x x x

Store food according to regulations x x x x x x x x

Examines and / or controls raw materials x x x x x x

Checks shelf-life and quality-shelf life and quality

of goods x x x x x

Apply the sampling rules as required x

Comply and enforce environmental regulations x x x x x

Comply with consumer protection regulations x

Maintains a high level of personal hygiene during

food distribution x x

WORKING KNOWLEDGE

T áplálkozástudományi Basics x

Preserving the nutritional value of foods x

Characteristics of microorganisms x

Preservation of foodstuffs x

Mill products, bakery products, pasta x

Natural sweeteners, artificial sweeteners x

fats x x

Milk, dairy products x

Egg x

Meat, meat products, poultry, fish and cold-

blooded, wild x

Vegetables, fruits x

Confectionery, caffeine-containing foods x

Alcoholic beverages, non-alcoholic beverages x

Spices, flavorings, additives, comfort ingredients x

Food testing x

Basic principles of the HACCP food safety system x

Personal hygiene x x

Requirements for purchase, receipt, storage,

preparation of raw materials x

Identify critical points in hospitality product

design, storage, transportation, service x

Catering workshop, kitchen, showroom hygiene,

control of critical points x x

Environmental standards for catering activities x

Domestic and EU consumer protection rules x

PROFESSIONAL SKILLS

Understanding professional text you read x x x x x x x x x

Understand professional language heard text x x x x x x x x x

Professional language skills x x x x x x x x x

PERSONAL SKILLS

Accuracy x x x x x x x x

Responsibility x x x x

SOCIAL COMPETENCES

Sturdiness x

METHOD COMPETENCES

Organizing ability x x x x

Problem solving, troubleshooting x x x x

6. General knowledge of food, consumer protection in the course of 36 hours / 36 hours * Three grades of general education / two grades of general education without general education .


Introduction to the chemical, physical properties of food ingredients and their role in nutrition. Requirements for the establishment and operation of the catering

business and the theoretical background of the operation related consumer protection and HACCP rules, and the development of conscious consumer

behavior. Opportunities and conditions for placing processed foods on the market.


The subject is based on the general knowledge and professional content indicated as conditions for entering the given grade.

6.3. topics

6.3.1. Conservation of the substances that make up food and its nutritional value

20 hours / 20 hours

Food concept .

Commodity characteristics of foodstuffs and conditions for their marketing .

Importance of nutrition .

Food ingredients: water, proteins, fats and fats, carbohydrates, vitamins, minerals, additives.

Digestion, absorption of nutrients.

Nutrition, the body's nutrient and energy needs.

Preserving the nutritional value of foods.

Effect of food processing on nutrients.

Changes in food processing.

Characterization and living conditions of microorganisms.

Useful and harmful activity of microorganisms.

Food spoilage.

The concept of preservation.

Physical methods of food preservation .

Food preservation, physico-chemical methods .

Chemical methods of food preservation.

Biological methods of food preservation.

6.3.2. Prerequisites for establishing a catering business 8 hours / 8 hours

Prerequisites for installing catering units.

Requirements for a non-polluting construction site, drinking water and sewage disposal.

Unidirectional connection of premises, prohibition of crossing clean and polluted areas.

Entrance requirements.

Requirements for the establishment of warehouses.

Requirements for the preparation of preparation rooms.

Requirements for the design of kitchens and workshops.

Requirements for the design of sinks.

Requirements for the design of the guest room, social rooms.

Personal hygiene.

Body, work hygiene regulations, health booklet, valid medical aptitude test.

Catering activity, personal conditions of food production.

Training, health, professional and moral conditions.

6.3.3. Requirements for conducting catering activities 4 hours / 4 hours

Principles of the HACCP quality system.

Requirements for purchase, receipt, storage, preparation of raw materials.

Business, business product storage rules.

Environmental standards for catering activities.

6.3.4. Consumer protection 4 hours / 4 hours

Protecting the health and safety of consumers .

Protecting the economic interests of consumers .

Information and education on consumer rights .

Right to a remedy and to a claim for damages .

The right to represent consumer interests with consumer participation .

State consumer protection institutions .

Municipal consumer protection bodies .

Social consumer organizations .

Rules for using and managing your Buyers Book .

Authentication and display of customers' book .

Fill in the report .

Deadline for responding to this post .

Warranty and Warranty Liability Obligations .

Duration of Warranty and Warranty Liability .

Warranty and Warranty Warranty Obligations .


Tan room




m method name






1.2. narrative x -

1.3. lecture x -

1.4. discussion x -

1.5. debate x -


1.7. project x -


1.9. simulation x -

1:10. role play x -

1:11. homework x -


Row - numbers Student

activity

form




of point 6 of the SZVK ) Individual

Group- demolition

Class- frame

First Information

processing

activities

1.1. Self-

processing

of read text x -

1.2. Task-driven

processing

of read text x -

1.3. Processing

of read text

with notes x -

1.4. Processing

of heard text

with notes x -

1.5. Task-led

processing

of heard text x -

1.6.

Self-

organization

of

information

x -

1.7.

Task-driven

organization

of

information

x -

Second

Knowledge

application

activities,

tasks

2.1. Preparation

of written

analyzes x -

2.2. Create a

description x -

2.3.

Answering

written

questions on

sentence

level

x -

2.4. Solution of a

test problem x -

2.5.

Text

presentation

with

individual

preparation

x -

2.6.

Subsequent

oral

presentation

of

experiences

x -

2.7.

Oral

presentation

of

experiences

on the spot

x -

3 . Among

group work

forms

3 .1.

Task-led

small group

word

processing

x -

3.2

Small group

professional

work with

guidance

x -

3.3 . Group

practice x -

3.4 . Group

racing game x -



7. Food groups 104 hours / 100 hours * * Three-grade education, general knowledge education / s of training grade general education without education


Learning about the characteristics of foods used in catering, their role and importance in culinary technology, and learning how to use them.


The subject is based on the general knowledge and professional content indicated as conditions for entering the given grade. The Preparation and N telkészítési

basics subjects of technological basics topic related content.

7.3. topics

7.3.1. N Vegetable Foods 36 hours / 36 hours

Characterization and use of vegetable fats.

Definition of fats and oils.

Characteristics and ingredients of vegetable oils and fats, the main steps of their production.

Characteristics and production of animal fats.

Aspects of quality assessment of fats and oils.

Maintaining the quality of the goods in the product group.

Characterization and use of vegetables.

Commodity system for fruits and vegetables.

Commodity characteristics of fruits and vegetables.

Characteristic characteristics of the fruit varieties.

Characteristic characteristics of the varieties of vegetables.

Preservation of the quality of fruit and vegetables, rules of marketing.

Characterization and use of fruits .

Characterization and use of cereal, mill, bakery and pasta products.

Cereal varieties and their use in human nutrition.

Flour mill operations and products thereof.

Dry pasta.

The bread.

White bakery products.

7.3.2. Food of animal origin 36 hours / 32 hours

Use for characterization of animal fats (butter, lard, poultry fat, lard, greaves, animal oils).

Characterization and use of milk, milk products, dairy products (milk, curd, yoghurt, cheese, butter, flavored milk products, canned milk, condensed

milk ). Storage and shelf life of milk and dairy products, dairy products, catering industry .

Egg structure, composition, technological effect of egg yolk and protein. Classification, preservation and preservation of eggs. Egg storage, shelf life

for catering use.

Characterization, nutritional significance and use of meat and meat products. Durable and non-durable meat products, pieces, red goods, pickled, cooked,

smoked, dried preparations. Shelf-life, storage and use of meat products in the catering industry .

Raw materials for the meat processing industry .

Raw materials, auxiliary and auxiliary materials.

Meat processing - industrial operations.

Characterization and classification of the products of the meat processing industry , quality requirements.

Filled goods: Filled goods made with or without heat treatment.

Piece meat products.

Meal bacon.

Canned meat.

Products of the fish processing industry .

Canned fish.

Characterization, nutritional significance and use of poultry products, poultry carcasses. Processing of poultry (hens, geese, ducks, turkeys, etc.). Poultry meat

products, storage, shelf life.

Use of wildlife characterization. The nutritional significance of wild game. Handling and processing of game meat. Grouping of game.

Use of fish and cold-blooded characterization.

Characterization, nutritional significance and use of other cold-blooded animals. Fish, molluscs, crustaceans, molluscs, snails.

7.3.3. Sweeteners and confectionery,

caffeine-containing pleasure goods 4 hours / 4 hours

Characterization and use of natural sweeteners.

Characterization and use of artificial sweeteners.

Characterization and use of cocoa powder.

Characterization and use of chocolate products and coating compounds .

Coffee varieties, coffee processing, roasting methods, coffee use.

Tea varieties, tea processing, composition, use .

7.3.4. Spices, seasonings, flavoring and conditioning for 4 hours / 4 hours

Characterization and use of spices.

Characterization and use of flavorings, salt and vinegar.

Characterization and use of additives.

Characterization and use of comfort and cooking materials.

7.3.5. Drinks 24 hours / 24 hours

Characterization and use of alcoholic beverages.

Alcohol free drinks.

The concept of natural waters, mineral waters, medicinal waters, their biological effect, their role in trade.

Fruit and vegetable juices, syrups (physiological, raw materials,

quality requirements).

Carbonated soft drinks (nutritional effects, commercial importance, quality requirements, shelf life).

Alcoholic beverages.

A description of the physiological effects of alcohol.

Rules of cultured alcohol consumption.

The wine regions of our country.

The wines.

Definition, characterization, preparation, treatment and care, bottling, storage of wines.

Factors determining quality.

Types of wines.

Natural wines.

Fortified wines.

Sparkling wines.

Production, quality characteristics, varieties, quality requirements, organoleptic properties, choice, type of bottle of sparkling wine.

Beer (characterization, preparation, quality factors).

Main type of beers, marketing.

Preparations of the spirits industry (characterization, preparation, quality requirement, commercial significance).

Characterization and use of non-alcoholic beverages.


Tan room




m method name





1.1 explanation x -

1.2. narrative x -

1.3. lecture x -

1.4. discussion x -

1.5. debate x -


1.7. project x -


1.9. simulation x -

1:10. role play x -

1:11. homework x -



activity

form





Group- demolition

Class- frame

First Information

processing

activities

1.1. Self-

processing

of read text x -

1.2. Task-driven

processing

of read text x -

1.3. Processing

of read text

with notes x -

1.4. Processing

of heard text

with notes x -

1.5. Task-led

processing

of heard text x -

1.6.

Self-

organization

of

information

x -

1.7.

Task-driven

organization

of

information

x -

Second

Knowledge

application

activities,

tasks

2.1. Preparation

of written

analyzes x -

2.2. Create a

description x -

2.3.

Answering

written

questions on

sentence

level

x -

2.4. Solution of a

test problem x -

2.5.

Text

presentation

with

individual

preparation

x -

2.6.

Subsequent

oral

presentation

of

experiences

x -

2.7.

Oral

presentation

of

experiences

on the spot

x -

3 . Among

group work

forms

3 .1.

Task-led

small group

word

processing

x -

3.2

Small group

professional

work with

guidance

x -

3.3 . Group

practice x -

3.4 . Group

racing game x -



THE


Professional foreign language

NAMES


subjects and topics

The 10046-12 SEQ ID, Professional foreign language NAMES professional requirements developed during the teaching of subjects and topics related skills

module

10046-12 Professional foreign language

Professional foreign language

Professional

terms Professional

technologies Professional

situations

TASKS

Communicates in a foreign

language with your colleagues

and guests x

Improves your foreign language

skills x

She calls in a foreign language x

He describes technological

operations and work processes

in a foreign language x

He gives and receives

instructions in a foreign

language during practical work x

Uses foreign language

vocabulary in general

gastronomy x x x

It uses the most important

foreign language vocabulary in

hospitality x x x

WORKING KNOWLEDGE

General foreign language

communication, reading,

translation x x x

Etiquette , protocol in foreign

language x

PhD formulas in foreign

languages x

Foreign language professional

communication with guests x x

Foreign language professional

communication with suppliers,

resellers, staff x x

Handling customer complaints

in a foreign language x x

Foreign language technology

for kitchen, confectionery,

restaurant semi-finished and

finished products

x x

Names of drinks and food,

description of their technology

in foreign language x x

Knowledge of foreign trade

names and inscriptions for

kitchen, confectionery and

restaurant machinery,

equipment

x x

PROFESSIONAL SKILLS

Foreign language skills x

Understanding foreign

language professional text x x x

Understanding a foreign

professional read text x x

Interpretation and understanding of foreign

language machine language labels x x

Elementary calculation skills in a foreign

language x

PERSONAL SKILLS

Diligence, work hard x x x

Self-development, self-development x x x

SOCIAL COMPETENCES

Sturdiness x

Interpersonal skills x

METHOD COMPETENCES

Logical thinking x

Practical task interpretation x x

8. Professional Foreign Language Course 72 Hours / 104 Hours * * Three grades of general education / two grades of general education without general education


Acquisition of professional vocabulary used in hospitality .

Knowledge and application of different cooking and confectionery technologies in foreign languages.

Foreign language management of situations typical to the production and sale of hospitality.


The content of the course is based on the knowledge acquired in general language teaching and is related to the common modules of module 11497-

12 Employment I and basic vocational qualifications, as well as to the content of their own professional modules.

8.3. topics

8.3.1. Professional terms 26 hours / 36 hours

Raw materials for gastronomy.

Designations of confectionery.

Food names.

Designations of beverages.

Catering units and their premises.

Names of devices, equipment, machines used in hospitality.

Terms used in procurement processes and activities.

Terms used in production processes and activities.

Terms used in sales processes and activities.

8.3.2. Professional Technologies 25 hours / 40 hours

Confectionery technologies.

Food preparation technologies.

Processes of making drinks, serving.

Few characters

8.3.3. Professional situations 21 hours / 28 hours

Communication with colleagues.

Etiquette, protocol application.

Communication with guests.

Receiving guests.

Recommendation in a foreign language.

Ordering in a foreign language.

Complaints management.


Tan room




method name



equipment (breakdown

of point 6 of the SZVK) individual group class

1.1 explanation x -

1.2. narrative x -

1.3. lecture x -

1.4. discussion x -

1.5. debate x -


1.7. project x -


1.9. simulation x -

1:10. role play x -

1:11. homework x -


Serial

number Student activity form



Applicable tools

and equipment

(breakdown of

point 6 of the

SZVK) Individual Group-


First Information processing

activities

1.1. Self-processing of read

text x -

1.2. Task-driven processing

of read text x -

1.3. Processing of read text

with notes x -

1.4. Processing of heard text

with notes x -

1.5. Task-led processing of

heard text x -

1.6. Self-organization of

information x -

1.7. Task-driven

organization of

information x -

Second Knowledge application

activities, tasks

2.1. Preparation of written

analyzes x -

2.2. Create a description x -

2.3. Answering written

questions on sentence

level x -

2.4. Solution of a test

problem x -

2.5. Text presentation with

individual preparation x -

2.6. Subsequent oral

presentation of

experiences x -

2.7. Oral presentation of

experiences on the spot x -

Third Among group work

forms

3.1. Task-led small group

word processing x -

3.2 Small group professional

work with guidance x -

3.3. Group practice x -

3.4. Group racing game x -



THE


Basics of Serving

NAMES


subjects and topics

The 10047-12 SEQ ID, Basics served NAMES professional requirements developed during the teaching of subjects and topics related skills module

10047-12 Basics of Serving

Serving Basis i Serving Basics Practice

Hygiene,

HACCP,

occupational

safety

Communication,

behavioral

culture

Machines

and

equipment

for

catering

and sales

asset

skills

Sales

Knowledge

1.

Food and

drink

knowledge

1.

Room and

equipment

knowledge

use

Tools Sales

Basics Beverage-

serving

Different

ways of

serving

1.

TASKS

In preparation for individual

performs ke t x

Learn about daily tasks and

events x x x x

Prepare workspace, guest

space, tools for opening x x x x x x

It checks the functionality of

the technical equipment and

puts it into operation x x x x

It monitors the development

of the stock, takes care of

replenishment ,

makes purchases

x x x

Performs spreading

operations x x x x x x

Manages sales machines x x x

He prepares coffee , morning

drinks x x x x x x

Welcome and assess your

needs x x x x x x

Recommend your guests the

types of breakfast x x x x x x

Describes the selection, daily

offer, specials and specials x x x x x x

It offers food and drink x x x x x x

At the guest's request, you

will be presented with

a selection

of food and drinks from the

shop

x x x x x x

He works in different ways

of serving x x x x x x x x x x x

It follows the guest's wishes x x x x

Handles guest

complaints ai t x x x x

It pays the guest x x x x

Continuously provides the

material - and tool supply x x x x

Stands as needed x x

It will shut down the

necessary machinery and

carry out the required

cleaning and maintenance

x x x

Arranges your workspace

after closing x x x

Keeps the work

environment clean x x x

He takes care of property

security x x x

Comply with Hygiene,

Environmental, HACCP

regulations x x x x

Comply with occupational

safety and fire regulations x x x x

WORKING KNOWLEDGE

Device Definition x x x

Forms of selling hospitality x x

Types of spreading x x x

Food and methods beverage

serving x x x x

Domestic and international

customs x x

Technical descriptions of

machines, equipment, tools x x x

hotel Circle x

Basic Menu Setup x x

General rules for

recommending drinks x x

Beverage preparation and

storage x x x x

Coffees, breakfast drinks,

alcoholic and non-alcoholic

drinks x x x

Food Preparation x x x

Guest communication,

etiquette and protocol rules x x x x

labor protection x x x x

Tasks, rights and obligations

of employers and employees

regarding safety at work x x x x x

PROFESSIONAL SKILLS

Handwriting x x x x x x x x x x x

Understanding professional

text you read x x x x x x x x x x x

Understand professional

language heard text x x x x x x x x x x x

Professional language skills x x x x x x x x x x x

Elementary calculation skills x x x x x

PERSONAL SKILLS

Appearance x x x x x x x x x x x

aptitude x x x x x x x x x x x

Reliability x x x x x x x x x x x

SOCIAL COMPETENCES

Flexibility x x x x x x x x x x

Courtesy x x x x x x x x x x x

Effective questioning skills x x


Organizing ability x x x x x x x x x x x

Keeping the environment

clean x x x x x x x x x x x

The pursuit of harmony and

aesthetics x x x x x x x x x x

9. Serving Basics Course 144 Hours / 108 Hours * * Three grades of general education / two grades of general education without general education


Get to know the premises, room connections, fixtures, machines and equipment of the catering shops. Learn basic safety, hygiene and food safety rules. Applying

good business behavior and communication. Getting to know what to do before opening. Applying sales tools. Preparing for sale. Sales of beverages and

food. Basic knowledge of drink and food.


Certain topics are related to the curriculum 11500-12 Occupational Health and Safety , 10045-12 Management (Main Activities of Hospitality . Stores and

Business Types) and 10044-12 Food and Consumer Protection modules.

9.3. topics

9.3.1. Hygiene, HACCP, occupational safety 10 hours / 6 hours

Main principles of HACCP, its application in sales.

Hygiene standards in hospitality (cleaning, disinfection, waste treatment, insecticide and rodent control, personal hygiene, serving, spreading, transport,

delivery, events, glass washing, white washing, polishing, brewing, cleaning).

Shipping, storage (drinks, containers, textiles, consumables) .

Refrigerated storage rules, rules for keeping warm .

Criteria for medical fitness .

Work and accident safety knowledge (accidents, minutes, work to be done in the event of an accident, work and accident safety training).

Fire protection regulations (fire education protocol, fire extinguisher and fire hydrant regulations, fire protection classes, fire extinguishing methods, fire

alarm, fire notification, fire regulations).

9.3.2. Communication, behavioral culture 12 hours / 9 hours

Requirements for the waiter (appearance, clothing, hair, personal hygiene, professional criteria) .

Knowledge of etiquette and protocol rules .

Greetings, greetings, handshakes .

Courtesy rules (by gender, age and rank) .

Waiter-guest relationship ( welcome, planting , greeting ) , guest types, domestic and international customs.

Communication with the guest ( general communication rules, communication during the a la carte sale, communication at social meals, communication at

buffet meals, communication at family events and other ceremonial events).

Sales communication, communication with the guest, problem management in the course of daily activities, handling of customer complaints.

Employee relations (employee - manager, same position) .

9.3.3. Catering and sales machines, equipment 14 hours / 9 hours

Catering and shop premises .

Parts of the sales area (Hall, sales area, office, casting, bar, function room, terrace, garden) .

The sales Object site at the (furniture, tables, chairs, auxiliary tables, serving carts, beverage carts, isothermal, tálmelegítők, plate warmers)

Equipment, machines for cooking premises (cooking, baking, steaming equipment, refrigerators, freezers, freezers, hot-heaters, cookers, cooking stools, fryers,

various cutting, shredding, slicing and forming equipment, confectionery, kneading, kneading, universal kitchen machines).

Machines and equipment used in the preparation rooms (cleaning, abrasion, cutting equipment, cleaning pools, equipment for cutting and slicing

meat according to HACCP rules ).

Storage furniture, shelves, material handling equipment used in warehouses. Refrigerators, freezers, freezers, refrigerators. Various measuring instruments

and instruments used for the receipt of goods.

9.3.4. Device knowledge 36 hours / 24 hours

Group devices by material .

Classification of utensils according to purpose (simple and special cutlery, plates, bowls, tableware, cans, pitchers, cups, saucers, glasses, tableware, textiles) .

Shifts (simple and special) .

Tools for mixing drinks, decorative tools .

Special tools (tools for flambing), other tools .

9.3.5. Sales Knowledge 1. 36 hours / 30 hours

Meals and habits, breakfast types, brunch, lunch, snack, dinner .

Traditional meal times as well as meal times in business. Eating time, eating habits of Mediterranean nations. Business breakfast, business lunch. Theatrical

dinner. Buffet meals offer specialty food and drinks and sales work.

Sales positions (shop manager, room manager, waiter, barber, caterer, coffee maker) .

É rtékesítési ren for culture, sales techniques .

F General elszolgálás rules (rules of serving guests age, sex, nationality, religion, connection, and the rules of table placement "lerámolás" from the desktop,

the rules relating to serve them drinks) .

Preparations before opening a shop (changing clothes, buying, cleaning, starting up machines, uploads) preparing for spreading, rules of spreading .

Serving modes (Swiss, English, French, Russian).

Table reservation process, facilities, administration (required information: number of guests, age and gender composition, payment method, pre-selection

of food line, etc. ).

Guest reception, recommendation techniques, guest assistance, advice.

Invoice settlement, payment methods (receipt, invoice, transfer account) .

Post-closing activities (tidying up the sales area, preparing for next day's opening, accounting for daily traffic, applying fire, accident and property protection

rules).

Standing, stand-up preparation, settlement.

9.3.6. Food and Beverage Knowledge 1. 36 hours / 30 hours

Grouping and presentation of beverages (wines, beers , sparkling wines, spirits, liqueurs , non-alcoholic drinks, coffees, teas) Wine regions. Aperitif and

digestive drinks, mixed bar drinks.

Basic knowledge of kitchen technology (cutting, coating methods, compaction and enrichment processes, heat treatment operations) .

Vegetables, garnishes (Hungarian concentrated, unconcentrated, potatoes, cereals, pasta , fruit, salad, mixed garnishes ) .

Sauces (juices, cold, hot, french and sauces) .

Cold appetizers (cold appetizers made of vegetables and fruits, cold appetizers made from different meats and offal, cold salads, cold mixed flavors, pies,

mousses, cocktail appetizers ).

Preparation of salads, selection, cleaning, cutting of raw materials, kitchen technology operations, serving.

Salad dressings, dressings.

Soups ( broths, broths, Hungarian broths, compound soups, concentrated soups , cream soups, puree soups, special soups ).

Preparation of soups, selection, cleaning, cutting of raw materials, kitchen technology operations, serving, keeping warm.

Hot appetizers (hot appetizers for vegetables, hot appetizers for meat and offal, hot appetizers for pasta).

Preparation of hot appetizers, selection, cleaning, cutting of raw materials, kitchen technology operations, serving, keeping warm.

Hot appetizers made from eggs, warm appetizers .

Preparation of egg appetizers, selection, cleaning, cutting of raw materials, kitchen technology operations, serving, keeping warm.


Tan room / specialist classroom




m method name





1.1 explanation x -



1.4. business and market visits x -



activity

form



Applicable tools and


of point 6 of the SZVK )

Individual Group-


First Information

processing

activities

1.1. Self-

processing

of read text x -

1.2 . Processing

of read text

with notes x -

1.3 . Processing

of heard text

with notes x -

1.4 .

Self-

organization

of

information

x -

Second

Knowledge

application

activities,

tasks

2.1 .

Answering

written

questions on

sentence

level

x -

2.2 . Solution of a

test problem x -

2.3 .

Text

presentation

with

individual

preparation

x -

3 . Complex

information

3.1 . Subsequent

oral report x -



10. Fundamentals serving practice t antárgy 180 hours / 162 hours * * Three grades of general education / two grades of general education without general education


Getting to know and using the premises, intercommunication, furnishings, machines and equipment of the catering shops . Learn basic safety, hygiene and food

safety rules. Applying good business behavior and communication. Performing the tasks before opening . The sale of assets to use . Preparing for sale. Sales of

beverages and food. Use of menu, drink menu. Keeping in touch with the kitchen. Practical understanding of the ways of serving.


Certain topics are related to the curriculum 11500-12 Occupational Health and Safety and 10044-12 Food and Consumer Protection modules.

10.3. topics

10.3.1. Room and equipment knowledge 10 hours / 9 hours

Production facilities ( warehouses: dry, earthy goods , meat, eggs, fish, curled ring Oleg, waste, preparers: vegetables, meat, fish, eggs, Kitchens: hot, cold,

tea, pasta, confectionery, coffee, travel routes, serving areas ) .

Sales premises (portal, windscreen, hall and its parts, sales space, bar, casting, office, meeting rooms, terrace, garden) .

Auxiliary rooms (offices, social rooms) .

Technical rooms .

Presentation of the means of sale (simple and special cutlery, plates, bowls, tableware, cans, jugs, cups, saucers, glasses, tableware, textiles, changes) .

Other auxiliary equipment (inventory, refrigerators, table shovel - brush, chafing , etc.) .

10.3.2. Device usage 20 hours / 20 hours

Use of sales tools (simple and special cutlery, plates, bowls, side dishes, cans, jugs, cups, saucers, glasses, tableware, textiles, changes) .

Changes to food .

Proper use of serving tools .

10.3.3. Sales Basics 50 Hours / 50 Hours

Pre-opening preparation (opening of textiles, preparation of plates, cutlery, glasses, preparation of small inventory, replenishment of inventory) .

Procedure of setting (setting tables, wiping tables, proper placement of tablecloths, following the order of spreading!) .

Methods of spreading, rules of spreading .

service Desk

Kitchen equipment .

Preparation of menus and drinks .

Personal preparation .

Practice proper plate, glass and tray catching .

Application of the general rules for the service (on the right - rules, presentation of serving, lerámolás) .

10.3.4. Serving drinks 3 0 hours / 30 hours

General rules for serving drinks.

Glasses correct use (white wine glass, red wine glass, glass of rosé wine, spirits and liqueur glasses, beer glasses, champagne glasses, cocktail glasses and

other ).

Temperature at which beverages are served (white wines, rosé wines, red wines, beers, soft drinks, spirits - spirits, liqueurs… ).

Tray Use (Safe Tray Use for Food and Drink).

Serving wines (opening, decanting, tasting, tasting) .

Serving of sparkling wines (champagne cooler, frapping) .

Serving beers (beer warmers) .

Making and serving coffee, coffee specialties, teas .

10.3.5. Different Serving Modes 1. 70 hours / 63 hours

Breakfast - and uzsonnaterítés and serving .

Swiss ( plate service) serving method (soup, appetizer, main course using cloche, dessert) .

English I-II. service method (preparation of guidon, use of bowl warmer, use of service tools, after-sales service ) .

French I-II. serving method .


School Workshop (Waiting Specialist Classroom)




m method name






1.2 . simulation x -

1.3 . role play x -


Row - numbers Student activity

form





Group- demolition

Class- frame

1 . Knowledge

application

activities, tasks

1.1 . Subsequent oral

presentation of

experiences x -

1.2 . Oral presentation

of experiences on

the spot x -

2 . Complex

information

2.1 . On-site evaluation

of the event orally

after preparation x -


report x -

3 . Among group

work forms

3.1 . Small group

professional work

with guidance x -


3.3 . Group racing

game x -

4 . Practical work

4 .1. Professional

production of

goods x -

4 .2. Practicing

operations x -

4 .3. Work monitoring

based on specific

aspects x -

5 . Operating

activities

5 .1.

Monitoring the

machine system

from specific

points of view

x -

5.2 . Simulate and

monitor

malfunctions x -

5.3 . Data collection on

machine system

operation x -

6 . Among

investigative

activities

6 .1. Performing

technological tests x -

7 . Among service

activities

7.1 . Independent

professional work

under supervision x -

7.2 .

Direct

independent

professional

work of rányítással

x -



THE


Serving

NAMES


subjects and topics

The 10074-12 SEQ ID, served NAMES professional requirements developed during the teaching of subjects and topics related skills module

10074-12 Serving

Serving Serving practice Serving factory practice

Food and Beve

rage

Knowledge 2 .

Sales i Knowled

ge 2 . Menu

design,

diet

compilati

on

Event

management,

hotel sales

Clearance of sales ,

supporting documents. Sales IT

systems.

Differe

nt

ways

of

serving

2.

Special

restaur

ant

work

Management,

business

documentatio

n in practice Thing

s to

do

before

openi

ng

Differe

nt

ways

of

serving

1.

Differe

nt

ways

of

serving

2.

Special

restaur

ant

work

Management,

business

documentatio

n in practice

TASKS

Keeps in

touch

with

other

work

areas,

colleague

s

x x x x x x x x x

He

organizes

his own

work

x x x x x x x x x

He

prepares

and

compiles

a diet

proposal,

a drink

proposal

x x x x

Manages

a

computer

, creates a

menu

card

x x

Apply

the

protocol

correctly

x x x x x x

She

makes a

casual

place

setting

x x x x x x

Serves

accordin

g to your

order

and the

type of

service

you use

x x x x x x x

It

monitors

the

quality,

quantity

and

temperat

ure of the

food and

drink to

be served

x x x x x x x

He

prepares

food,

drinks at

the

guest's

table,

offers,

refills

x x x

Specifies

the

method

of

payment

x x x

Manages

cash

registers,

issues

invoices,

receipts,

cash

payment

s /

remittanc

e

invoices

x x x

Manages guest

comments and resolves

any conflicts x x x x x

Re-arranges the table and

rearranges the

environment x x x x x x x

Adjusts supply changes x x x

When transporting, pack

your tools, machines and

equipment professionally x x x

Arranges the venue for

the event x x x

The event will prepare a

selection of food and

drinks x x x

Helps the guest at the

event table and offers

guests a tray x x x

Keeps your workspace

tidy all the time x x x

Performs tasks related to

closing the event x x x x x x

You prepare for room

service, pick up your

order, and bill x x x

Serves the ordered food

and drink, puts it down,

settles it x x x x x x

Comply with hygiene

regulations, HACCP

regulations x x x x x x x

Comply with

occupational safety and

fire regulations x x x x x x x

Learn about new

gastronomic trends x x x x x x x x x

WORKING KNOWLEDGE

Compilation and

recommendation of diet,

casual menus x x x x

Special Occasion Drinks x x x x

Eating habits x x x

Special Occasional Table

Decorations x x x x x

Serving for different

occasions x x x x x

Preparation and storage

of beverages, mixed

drinks x x x x

Food preparation and

serving at the guest's

table x x x x

Guest communication,

etiquette protocol rules x x x x x x x x

Event management x

Drinks x

wine regions x

Word processing,

spreadsheets, applied

computing x x x

Basic booking and billing

systems x x x

New gastronomic,

serving trends x x x x x x x x x

PROFESSIONAL SKILLS

User-level computer use x x x

Understanding

professional text you

read x x x x x

Professional language

skills x x x x x x x x x x x x x

Managing sources of

information x x x x x x x x x x x x x

Elementary calculation

skills x x x

PERSONAL SKILLS

Appearance x x x x x x x x

Exercise Coordination

(Physical Skill) x x x x x x x x

Dedication, commitment x x x x x x x x x x x x x

SOCIAL COMPETENCES

Flexibility x x x x x x x x

Courtesy x x x x x x x x

Skill compromise x x x x x x x x

METHOD COMPETENCES

Practical task

interpretation x x x x x x x x

Keeping the environment

clean x x x x x x x

The pursuit of harmony

and aesthetics x x x x x x x x x x

11. Serving Course 104 Hours / 96 Hours * * Three grades of general education / two grades of general education without general education


Acquire knowledge of beverages and foods required to prepare a diet and menu. Acquire the theoretical knowledge required for special restaurant work in

front of a guest. Settlement of sales. Outside sales , organization of events . International cuisines , as well as for landscape related to religion or eating habits,

learning standards. Use of IT tools in sales and accounting.




11.3. topics

11.3.1. Food and Beverage Knowledge 2. 3 6 hours / 36 hours

Grouping of poultry dishes, description of their preparation methods (white and brown poultry dishes, minced meat, sliced and whole meals, offal, cooking

and steaming, baking dishes and methods) .

Classification of pork dishes, description of their preparation methods (minced meat, sliced and whole dishes, offal, cooking and steaming, baking) .

Classification of veal dishes and their preparation methods (minced meat, sliced and whole meals, offal, cooking and steaming, baking) .

Grouping of beef dishes, description of their preparation methods (minced meat, sliced and whole dishes, offal, cooking and steaming, baking dishes and

methods) .

Classification of lamb and mutton dishes, description of their preparation methods (minced meat, sliced and whole meals, offal, cooking and steaming,

baking) .

Grouping of game dishes made from wild game, description of their preparation methods (big game, small game, game, game, cooked, steamed, fried and

cooked) .

Grouping of foods prepared from fish and other cold-blooded animals, description of their preparation methods (freshwater and marine animals, dishes and

methods for cooking, steaming, baking) .

Grouping of finishing dishes , description of their preparation methods (restaurant hot pasta, confectionery, cheese, fruits) .

11.3.2. Sales Knowledge 2. 36 hours / 36 hours

Eating habits, traditions, occasions, feasts (typical dishes and drinks of special occasions and holidays, gastronomic traditions) eg. Martin day, christmas,

carnival, new year , church, family, state , etc.

Consumption habits of Hungarian regions, food supply.

Special Occasional Servings and Serving, Operations at the Guest Table ( Preparation: Selection of Ingredients , Slicing, Peeling, Filleting, Flaming, Salad

Mixing ...) , (Emphasis on Accident and Fire Hazard, Personal and Material Hygiene!) .

New gastronomy and serving trends , application of cooking technologies.

Reform, vegetarian and diet food and drink.

11.3.3. Menu editing, diet compilation 16 hours / 12 hours

Means of communication (menu, menu, price list, wine list, cocktail list…) .

Menu types (permanent, daily, casual) .

Menu editing rules (order, width, depth) .

Rules for editing a beverage page (order, width, depth) .

Aspects of diet compilation, menu card editing rules (computer editing) .

Creating casual menus, recommending diets .

11.3.4. Event management, hotel sales 8 hours / 6 hours

Types of events, types, types of sales (banquet, reception, banquet, standing, planted).

Event s, off-site events (people moving, moving sell orders) the conduct of the process (transport, packaging, equipment location, tables layout

forms, management, accounting) . Documentation of implementation (scenario, disposition) .

Hotel sales (in-house catering shops: lobby bar, restaurant, pool bar). Room service rules.

11.3.5. Accounting for sales, supporting documents.

Sales IT Systems 8 hours / 6 hours

Accounting for sales, tracking of internal movement of goods, stand (purchase form, stand) .

Sales using IT systems. Operation of hotel and waiter programs, contacts, database (assortment, price, upload of materials , requesting reports, statistics ),

accounting, stand-up with the help of restaurant programs.

Ordering and billing, payment using a restaurant program (payment methods, electronic payment methods) .


Tan room / workshop




m method name





1.1 explanation x -



1.4. business and market visits x -



activity

form





Group- demolition

Class- frame

First Information

processing

activities

1.1. Self-

processing

of read text x -

1.2 . Processing

of read text

with notes x -

1.3 . Processing

of heard text

with notes x -

1.4 .

Self-

organization

of

information

x -

Second

Knowledge

application

activities,

tasks

2.1 .

Answering

written

questions on

sentence

level

x -

2.2 . Solution of a

test problem x -

2.3 .

Text

presentation

with

individual

preparation

x -

3 . Complex

information

3.1 . Subsequent

oral report x -



12. Serving Practice Course 0 Hours / 96 Hours * * Three grades of general education / two grades of general education without general education


K Practicing different ways of serving. Practical application of spreading, spreading, occasional spreading. Equipment for event venues. Practicing individual

and group (brigade) work. Arranging of banquets. Acquisition of independent work organization skills.




12.3. topics

12.3.1. Serving different modes 2 0 hrs / 48 hrs

Serving to occasional events based on a specific and self-made diet (setting up food and drinks according to specific criteria), professional preparation of a

service table and auxiliary table.

Live work in Swiss and English service (role playing, situational practice) .

Serving complete meals, serving food and drinks, serving drinks.

Menu-based sales (order picking, recommendation, billing, payment) .

12.3.2. Special restaurant work 0 hours / 30 hours

Special Occasional Servings and Serves, Guest Table Operations (Slicing, Dicing, Filleting, Flaming, Salad Mixing…) .

Meals prepared before the guest (salads, finishes, sauces, dressings) .

Occasional service modes ( mirror service ) .

Practical application of new gastronomy and service trends , cooking technologies.

12.3.3. Management, business documentation in practice 0 hours / 18 hours

Ordering and billing, payment using a restaurant program (payment methods, electronic payment methods) .

Account készpén your bank account filling .

Standard filling .

Working hours, filling in the attendance sheet .


School Workshop (Waiting Specialist Classroom)




m method name







1.3 . role play x -



form





Group- demolition

Class- frame

1 . Knowledge

application

activities, tasks


presentation of

experiences x -


of experiences on

the spot x -

2 . Complex

information


of the event orally



report x -

3 . Among group

work forms

3.1 . Small group

professional work

with guidance x -


3.3 . Group racing

game x -

4 . Practical work

4.1 . Professional

production of

goods x -

4 .2. Practicing

operations x -


based on specific

aspects x -

5 . Operating

activities

5 .1.

Monitoring the

machine system

from specific

points of view

x -

5.2 . Simulate and

monitor

malfunctions x -

5.3. Data collection on

machine system

operation x -

6 . Among

investigative

activities

6 .1. Performing


7 . Among service

activities

7.1 . Independent

professional work


7.2 .

Direct

independent

professional


x -



13. Serving Plant Practice Course 1190 Hours / 1190 Hours * * Three grades of general education / two grades of general education without general education


Students deepen their professional practical knowledge in a business (market) environment. They participate in pre-opening and post-

closing business activities . They work in different modes of service under the direct control of the learner and then independently. They participate in the

organization of events. They are involved in payment and billing. In practice, restaurant software is used.




13.3. topics

13.3.1. Pre-Opening hours 270 hours / 270 hours


Preparing the service table .

Installation of machines (beer tap, coffee machine, ice machine… Compliance with work safety regulations!) .

Checking the event book (preparing for daily bookings) , contacting the kitchen.

Warehousing, stocking (beverages, textiles, consumables) .

Table setting (setting, wiping tables, professional tablecloths, following the order of the table setting!) .

Practical application of spreading methods, spreading rules .

Kitchen equipment (plates, bowls, cups, saucers ) .

Preparation and cleaning of menus, drinks , inserting daily offer inserts.

Personal training (compliance with hygiene rules, changing of clothes, waiter equipment) .

Performing post-closure activities (scraping, cleaning, machine shutdown) .

13.3.2. Different Serving Modes 1. 270 hours / 270 hours

In case of hotel practice r eggel table setting, breakfast service.

Main menu catering:

Receiving and planting a guest .

Ordering ( practicing restaurant software ), food and drink recommendations .

Table setting, place setting.


Reservation, recommendation, communication with the guest and the kitchen.

Invoicing, payment, farewell.

Table scraping, repainting.

English I-II. practicing a serving method (preparing a guidon, using a bowl warmer, using service tools, after-sales service ) .

French I-II. practicing a serving method .

13.3.3. Different ways of serving 2 . 270 hours / 270 hours

Serving to casual events based on a given and self-made diet (participation in food and drink preparation), professional preparation of a service table and

auxiliary table.

Event catering ( banquets, receptions, banquets , standing, planted) transportation, packaging, venue arrangement, arrangement of tables, arrangement,

settlement) .

Getting to know the documents of the execution (scenario, disposition) .

In case of hotel practice ( get acquainted with in- house catering shops : lobby bar, restaurant, pool bar…) .

Room service tasks.

13.3.4. Special restaurant work 270 hours / 270 hours

Exercise special occasions and serving , observe and perform at the guest table (slicing, slicing, filleting, flambing, mixing salad ...) .

Observing and performing meals in front of guests (salads, finishing dishes, sauces, dressings) .

Casual modes-serving exercise (a mirror of z) .

Practical application, observation and collection of new gastronomic and serving trends , cooking technologies .

13.3.5. Management, business documentation in practice 110 hours / 110 hours

Ordering and invoicing, payment using a restaurant program (various payment methods, electronic payment methods) .

Account, cash payment account.

Accounting for sales, tracking of internal movement of goods, stand-by (fill-in form, rigid filling) .

Accounting, stand-up with the help of restaurant programs.

Sales using IT systems. Monitoring the operation of hotel and / or waiter programs, monitoring in-house relationships of the program, studying its database

(assortment, price, material upload) .

Working hours, studying, filling in and keeping a record of attendance.

Study, complete, and maintain HACCP documentation (Temperature Check Sheet, Goods Receipt Sheet…) .


Internship training center and / or school in Wola (service classroom)




m method name







1.3 . role play x -



form





Group- demolition

Class- frame

1 . Knowledge

application

activities, tasks


presentation of

experiences x -


of experiences on

the spot x -

2 . Complex

information


of the event orally



report x -

3 . Among group

work forms

3.1 . Small group

professional work

with guidance x -


3.3 . Group racing

game x -

4 . Practical work

4 .1. Professional

production of

goods x -

4 .2. Practicing

operations x -


based on specific

aspects x -

5 . Operating

activities

5 .1. Monitoring the

machine system x -

from specific

points of view

5.2 . Simulate and

monitor

malfunctions x -

5.3 . Data collection on

machine system

operation x -

6 . Among

investigative

activities

6.1 . Performing


7 . Among service

activities

7.1 . Independent

professional work


7.2 .

Direct

independent

professional


x -



Related work experience

I. Three grade education with general education

1/9. 140 hours after grade

2/10. 140 hours after grade

There is a fixed number of lessons for the whole of the coherent summer practice, in which each of the listed elements must be taught without detailing the lessons,

in order to develop the students' individual competence.

Professional Requirement Modules Course k / T émakör s

10047-12

Basics of Serving

Serving Basics Practice

Sales Basics

Beverage-serving

Different ways of serving 1.

10074-12

Serving

Serving practice


Special restaurant work

Management, business documentation in practice

10047-12 Serving Basics * * In the case of three grades of education after grade 9

Serving Basics is a practice subject

topics

Sales Basics




Checking the event book (preparing for daily bookings), contacting the kitchen!




Kitchen equipment (plates, bowls, saucers) .

Preparation and cleaning of menus, drinks, inserting daily offer inserts.





Beverage-serving


Correct use of glasses (white wine glass, red wine glass, rosé glass, spirits, liqueur glass, beer glasses, champagne glasses, cocktail glasses and other ).

Serving drinks temperature (white wines, rosé wines, red wines, beers, soft drinks, spirits Sital - spirits, liqueurs .. . ).







In case of hotel practice breakfast serving, breakfast service.

Main menu catering:

Receiving and planting a guest.

Ordering (practicing restaurant software), recommending food and drink.


Swiss (plate body of the application z) serving modes (soup, prepared food, using dessert Cloche entree) .




10074-12 Serving *

* In the case of three grades of education after the 10th grade

Serving Practice Course

topics


Serving to casual events based on a given and self-made diet (participation in food and drink preparation), professional preparation of a service table and

auxiliary table.

Event catering (banquets, receptions, banquets ..., standing, planted) transportation, packaging, venue arrangement, arrangement of tables, arrangement,

settlement) .

Getting to know the documents of the execution (scenario, disposition) .

In case of hotel practice (get acquainted with in-house catering shops: lobby bar, restaurant, pool bar…) . Room service tasks.

English I-II. practicing a serving method (preparing a guidon, using a bowl warmer, using service tools, after-sales service ) .

French I-II. practicing a serving method.

Special restaurant work

Exercise special occasions and serving, observe and perform at the guest table (slicing, slicing, filleting, flambing, mixing salad ...) .

Observing and performing meals before a guest (salads, finishing dishes, sauces, dressings) .

Practicing occasional serving methods ( mirror service ) .

Practical application and observation of new gastronomic and service trends, cooking technologies, gathering experiences.

Management, business documentation in practice

Ordering and invoicing, payment using a restaurant program (various payment methods, electronic payment methods) .

Account, cash payment account.

Accounting for sales, tracking of internal movement of goods, stand-by (fill-in form, rigid filling) .

Accounting, stand-up with the help of restaurant programs.

Sales using IT systems. Monitoring the operation of hotel and / or waiter programs, monitoring in-house relationships of the program, studying its database

(assortment, price, material upload) .

Working hours, studying, filling in and keeping a record of attendance.

Study, complete, and maintain HACCP documentation (Temperature Check Sheet, Goods Receipt Sheet…) .

II. Two grade education without general education

160 hours after grade 1

There is a fixed number of lessons for the whole of the coherent summer practice, in which each of the listed elements must be taught without detailing the lessons,

in order to develop the students' individual competence.

Professional Requirement Modules Subjects / Topics

10047-12

Basics of Serving

Serving Basics Practice

Sales Basics

Beverage-serving


10047-12 Serving Basics

Serving Basics is a practice subject

topics

Sales Basics




Checking the event book (preparing for daily bookings), contacting the kitchen!




Kitchen equipment (plates, bowls, saucers) .

Preparation and cleaning of menus, drinks, inserting daily offer inserts.





Beverage-serving


Correct use of glasses (white wine glass, red wine glass, rosé glass, spirits, liqueur glass, beer glasses, champagne glasses, cocktail glasses and other ) .

Temperature of serving beverages (white wines, rosé wines, red wines, beers, soft drinks, spirits - spirits, liqueurs… ).







In case of hotel practice breakfast serving, breakfast service.

Main menu catering:

Receiving and planting a guest.

Ordering (practicing restaurant software), food and drink recommendations .




