Name of qualification Name of qualification: Kuharski mojster/kuharska mojstricaAdd to comparison
Translated title (no legal status) Translated title: Master chef
Type of qualification Type of qualification: Master’s degree
Category of qualification Category of qualification: Educational Qualification
Type of education Type of education: Upper secondary technical education
Admission requirements Entry conditions:

Fulfilment of one of the following conditions:

  • the candidate has obtained a secondary vocational qualification (any stream) and has at least three years of professional experience,
  • the candidate has obtained a secondary technical qualification (any stream) and has at least two years of professional experience,
  • the candidate has obtained a higher vocational qualification or first-cycle professional higher education qualification (any stream) and has at least one year of professional experience.
ISCED field Field:
Services
ISCED subfield subfield: hotel, restaurants and catering
Qualification level

SQF Level: SQF 5
EQF Level: EQF 4

Learning outcomes:

Holders of a master craftsman qualification will be able to:

  • demonstrate total mastery of all work processes in the kitchen,
  • participate in the purchase, ordering and reception of ordered foods,
  • prepare dishes using more complex procedures and logically connect them into regular meals and special meals according to the principles of healthy eating,
  • harmoniously link, recommend and serve the appropriate wines with regular meals and specialities,
  • ensure a safe work environment and supervise the implementation of occupational safety regulations,
  • ensure the implementation of sanitary-hygiene regulations (HACCP system),
  • communicate in accordance with business etiquette with co-workers and guests in Slovene and at least one world language,
  • prepare bills of fare for a catering establishment using modern information and communication technologies and demonstrate proficiency in the use of other food-services-related software,
  • organise and manage the work process in a kitchen,
  • ensure rational and economical operation (recipes, standards and calculation of services),
  • use their own initiative to create and prepare new dishes,
  • demonstrate marketing proficiency and ensure successful sales,
  • keep abreast of and master new trends in the preparation of dishes using modern technology,
  • draw up draft development and financial programmes,
  • rationally allocate and organise human resources in order to maintain social security and a positive working atmosphere,
  • draft proposals for the rewarding of co-workers,
  • introduce new workers to their jobs and ensures their professional growth,
  • carry out practical on-the-job training for students, and
  • control the quality of services.

Evaluator:

Members of examination boards for each examination unit separately. Appointed by the minister responsible for education. Appointment may be renewed every 4 years.

Assesment and completion:

Candidates sit a master craftsman examination, which consists of four units:

  • a practical unit,
  • a technical and theoretical part,
  • a business and economics part,
  • an education part.

Conditions for obtaining a public document:

Candidates must pass all four units of the master craftsman examination to receive the title of master craftsman.

Awarding body:

Chamber of Crafts and Small Business of Slovenia

URL

Awarding body URL:
http://www.ozs.si/ozseng/
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