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Qualification: Cheese connoisseur/sommelier (no legal status)

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Cheese connoisseur/sommelier (no legal status)

Qualification Information

The candidate:

  • plans, prepares, carries out and controls own work,
  • makes rational use of energy, material and time,
  • protects health and the environment,
  • communicates with the relevant professional services and clients in Slovene and one foreign language at a basic level,
  • develops entrepreneurial characteristics, skills and behaviour,
  • purchases cheeses based on a sensory assessment,
  • prepares cheeses for serving,
  • includes cheeses in prepared dishes,
  • recommends cheeses to guests, and
  • serves cheeses to guests.

Reference Data

EQF Level:
Thematic area:
Information Language:
Location:
Further info: 

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VALIDATION

During the counselling process, the candidate prepares a portfolio. The relevant committee assesses the portfolio and recognises the catalogue content in part or full. If the committee is unable to recognise all catalogue content, it assigns tasks to the candidate for verification.

VERIFICATION METHOD

Service with an oral presentation.

 

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Minimum vocational upper secondary education and completed modules of the Gastronome-hotel manager vocational upper secondary education programme: basics of food services, communication and operations, serving of regular meals, etc.

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A candidate demonstrates the attainment of the knowledge, skills and competences defined in the catalogue of standards of vocational knowledge and skills.

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Providers of procedures for identifying and validating national vocational qualifications are entered in a register of providers maintained in the relevant collection of the National Reference Point for Occupational Qualifications. Providers include: vocational schools, companies, inter-company training centres, adult education centres, chambers of commerce, etc.

NQF Level: 
5
Access requirements: 

Minimum vocational upper secondary education and completed modules of the Gastronome-hotel manager vocational upper secondary education programme: basics of food services, communication and operations, serving of regular meals, etc.

Ways to acquire: 

A candidate demonstrates the attainment of the knowledge, skills and competences defined in the catalogue of standards of vocational knowledge and skills.