FUTHER TRAINING COURSES

Working with skill catalogs can be quite a challenge for teachers who are not very experienced in working with the Formative Skill Assessment methodology, especially if they did not have the opportunity to participate in training as part of the “AION” project. To meet their needs, we have developed a set of training courses in each of the areas discussed in the project. They allow you to acquire basic competences in individual professional areas. The courses also contain simple tools for functional diagnosis that allow you to determine the level of competence at the beginning and after the end of the course. The proposed courses are a kind of methodological framework for courses/classes, which each teacher should supplement with their own preferences and resources available in the workshop. Initially, we planned to make these materials more specific, but they could be unusable in diverse school conditions. Therefore, a lot of space was left for teachers to adapt and be creative by creating a basic structure of the courses.

COURSE – Hotel service assistant

Functional test:

Task: Changing the bedding set
Steps to complete the task:

  1. Preparing a new set of bedding.
  2. Remove old bedding from the bed (duvet, pillows, sheet).
  3. Inspection of the condition of the mattress and bed for cleanliness and possible damage.
  4. Putting a new sheet on the mattress.
  5. Laying out new pillowcases.
  6. Putting a new duvet cover on.
  7. Aesthetic arrangement of pillows and duvets on the bed.

Rate:

  • Accuracy: Checking whether the bedding is placed correctly, without creases and folds.
  • Speed: The time it takes to complete a task.
  • Aesthetics of execution: The general appearance of the bed after completing the task, including the aesthetic arrangement of bedding.

Course: Hotel service assistant

Module 1: Introduction to the work of a hotel service assistant

  • Module goal: Getting to know the role and responsibilities of a hotel service assistant.
  • Module content:
    • Introduction to the organizational structure of the hotel.
    • Scope of duties of a hotel service assistant.
    • Occupational health and safety rules.
  • Steps:
  1. Lecture on the organizational structure of the hotel.
  2. Discussion of the scope of responsibilities.
  3. Overview of occupational health and safety rules.
  • Exercises:
    1. Hotel structure and responsibilities quiz.
    2. Practical exercises in the field of occupational health and safety.

Module 2: Hotel room cleaning procedures

  • Module goal: Learning standard procedures for cleaning and preparing a hotel room.
  • Module content:
    • Room cleaning and maintenance procedures.
    • Rules for restocking supplies (minibar, towels, toiletries).
    • Quality and aesthetic standards.
  • Steps:
  1. Demonstration of room cleaning procedures.
  2. Practical exercises in replenishing supplies.
  3. Discussion of quality standards.
  • Exercises:
    1. Practical room cleaning according to standards.
    2. Stock replenishment simulations.

Module 3: Serving hotel guests

  • Module goal: Learning the rules of professional guest service.
  • Module content:
    • Techniques of communication with guests.
    • Solving problems and responding to complaints.
    • Rules of courtesy and etiquette.
  • Steps:
  1. Lecture on communication techniques.
  2. Genre scenes about guest service.
  3. Discussion of etiquette rules.
  • Exercises:
    1. Role-playing with simulation of problematic situations.
    2. Exercises in the field of verbal and non-verbal communication.
COURSE – Cleaning work

Functional test:

Task: Thoroughly sweeping and mopping the floor in the designated area
Steps to complete the task:

  1. Preparing appropriate tools and cleaning products (broom, mop, bucket, detergents).
  2. Removal of all obstacles from the designated area.
  3. Sweeping the entire surface, removing dust and debris.
  4. Preparing a detergent solution for washing the floor.
  5. Washing the floor with a mop, starting from the farthest corner and working towards the exit.
  6. Check whether all dirt has been removed.
  7. Allowing the floor to dry.

Rate:

  • Accuracy: Assessment of whether the floor is completely clean with no remaining dirt.
  • Efficiency: Time to complete a task.
  • Attention to detail: Checking that all areas, including hard-to-reach places, have been thoroughly cleaned.

Course: Cleaning work

Module 1: Basics of cleaning work

  • Module goal: Introduction to the basic principles and tools used in cleaning work.
  • Module content:
    • Introduction to cleaning work.
    • Overview of tools and cleaning products.
    • Health and safety rules in cleaning work.
  • Steps:
  1. Lecture on the basic principles of cleaning work.
  2. Presentation of tools and cleaning products.
  3. Discussion of occupational health and safety rules.
  • Exercises:
    1. Tools and cleaning supplies quiz.
    2. Practical exercises in the field of occupational health and safety.

Module 2: Surface cleaning techniques

  • Module purpose: Learning techniques for cleaning various surfaces.
  • Module content:
    • Sweeping and vacuuming techniques.
    • Floor washing techniques.
    • Dust removal methods.
  • Steps:
  1. Demonstration of sweeping and vacuuming techniques.
  2. Presentation of floor cleaning techniques.
  3. Discussion of dust removal methods.
  • Exercises:
    1. Practical sweeping and vacuuming of surfaces.
    2. Washing floors in a designated area.
    3. Wiping dust from various surfaces.

Module 3: A systematic approach to cleaning work

  • Module goal: Learning a systematic approach to organizing various surfaces.
  • Module content:
    • Planning and organization of work.
    • Step by step: a complete office cleaning cycle.
    • Quality standards in cleaning works.
  • Steps:
  1. Discussion of methods of planning and organizing work.
  2. Instructions for performing a full office cleaning cycle.
  3. Presentation of quality standards.
  • Exercises:
    1. Creating a work plan for a sample day.
    2. Practical exercise of a complete office cleaning cycle.
    3. Assessment of work performed according to quality standards.
COURSE – Car wash employee

Functional test:

Task: Manual car washing (bodywork)
Steps to complete the task:

  1. Preparation of all necessary tools and cleaning products (bucket, sponges, brushes, body cleaning products).
  2. Rinsing the car with water to remove loose dirt.
  3. Washing the bodywork using an appropriate cleaning agent and sponge, starting from the top and working downwards.
  4. Rinse the entire car with water to remove any remaining cleaning products.
  5. Drying the car with microfiber cloths.

Rate:

  • Accuracy: Assessment of whether all surfaces are thoroughly cleaned without streaks and residual dirt.
  • Ability to use appropriate cleaning products: Assess whether appropriate cleaning products have been properly selected and used for various parts of the car.
  • Completion time: A measurement of the time it takes to complete a task.

Course: Car wash employee

Module 1: Car washing basics

  • Module purpose: Introduction to the basic principles of car washing.
  • Module content:
    • Introduction to types of dirt and methods of removing them.
    • Overview of tools and cleaning products.
    • Health and safety rules when washing cars.
  • Steps:
  1. Lecture on types of dirt and methods of removing them.
  2. Presentation of tools and cleaning products.
  3. Discussion of occupational health and safety rules.
  • Exercises:
    1. Quiz about types of dirt and appropriate cleaning products.
    2. Practical exercises in the field of occupational health and safety.

Module 2: Manual car washing techniques

  • Module purpose: Learning techniques for washing various parts of the car by hand.
  • Module content:
    • Body washing techniques.
    • Window cleaning techniques.
    • Rim washing techniques.
    • Techniques for washing the cockpit and plastic elements.
  • Steps:
  1. Demonstration of body washing techniques.
  2. Presentation of window cleaning techniques.
  3. Discussion of rim washing techniques.
  4. Demonstration of washing the cockpit and plastic elements.
  • Exercises:
    1. Practical body washing.
    2. Washing car windows.
    3. Cleaning rims.
    4. Interior cleaning.

Module 3: Car washing using equipment

  • Module goal: Learning to operate car wash equipment.
  • Module content:
    • Types of car wash equipment and their uses.
    • Car washing procedures using equipment.
    • Car drying and polishing techniques.
  • Steps:
  1. Lecture on the types of car wash equipment.
  2. Demonstration of car washing procedures using equipment.
  3. Presentation of car drying and polishing techniques.
  • Exercises:
    1. Practical use of car wash equipment.
    2. Drying and polishing cars.

Module 4: Car waxing and maintenance

  • Module goal: Learning car waxing and maintenance techniques.
  • Module content:
    • Types of waxes and their uses.
    • Car waxing techniques.
    • Car maintenance procedures.
  • Steps:
  1. Lecture on types of waxes and their uses.
  2. Demonstration of waxing techniques.
  3. Overview of car maintenance procedures.
  • Exercises:
    1. Practical car waxing.
    2. Car maintenance exercises.
COURSE –  Mechanic’s assistant

Functional test:

Task: Sorting tools, unscrewing and screwing in screws
Steps to complete the task:

  1. Segregation of tools by category (open-end wrenches, socket wrenches, screwdrivers, hammers, etc.).
  2. Identification of the appropriate wrench for a given type of screw.
  3. Using a jack to raise the car.
  4. Unscrew the screws in the designated place using the appropriate wrench.
  5. Screw the screws back into place.
  6. Checking the correctness of the work performed (if the screws are properly tightened, the tools are arranged in order).

Rate:

  • Manual dexterity: Assessment of smoothness and precision of movements when unscrewing and screwing screws.
  • Ability to use keys: Assessment of the correct selection and use of keys.
  • Ability to use the lift: Assessment of the correct use of the lift and safety when operating it.

Course: Mechanic’s assistant

Module 1: Occupational health and safety

  • Module purpose: Getting to know the rules of occupational health and safety in a car repair shop.
  • Module content:
    • Basic health and safety rules.
    • Proper use of protective clothing.
    • Procedure in the event of an accident.
  • Steps:
  1. Lecture on occupational health and safety rules.
  2. Demonstration of the proper use of protective clothing.
  3. Discussion of procedures to be followed in the event of an accident.
  • Exercises:
    1. Occupational health and safety quiz.
    2. Exercises in putting on protective clothing.
    3. Simulation of what to do in the event of an accident.

Module 2: Car workshop equipment

  • Module purpose: Getting to know the tools and equipment used in a car workshop.
  • Module content:
    • Overview of hand and power tools.
    • Discussion of workshop equipment (lifts, tool trolleys).
    • Rules for maintaining and storing tools.
  • Steps:
  1. Presentation of hand and electric tools.
  2. Demonstration of the operation of workshop equipment.
  3. Discussion of the principles of tool maintenance.
  • Exercises:
    1. Tool identification.
    2. Practical exercises in operating workshop equipment.
    3. Maintenance and storage of tools.

Module 3: Basics of car mechanics

  • Module purpose: Introduction to the basics of car mechanics.
  • Module content:
    • Basic principles of engine operation.
    • Types of systems in a car.
    • Diagnosis of basic mechanical problems.
  • Steps:
  1. Lecture on the principles of engine operation.
  2. Discuss the various systems in a car.
  3. Demonstration of basic problem diagnosis.
  • Exercises:
    1. Recognition of engine parts.
    2. Diagnosis of simple mechanical problems.
    3. Practical exercises in identifying car systems.

Module 4: Propulsion system

  • Module purpose: Getting to know the structure and functioning of the drive system.
  • Module content:
    • Construction of the drive system.
    • Principles of operation of the drive system.
    • Diagnostics and repair of the drive system.
  • Steps:
  1. Lecture on the construction of the drive system.
  2. Demonstration of the principles of operation of the drive system.
  3. Discussion of diagnostic and repair methods.
  • Exercises:
    1. Recognition of drive system components.
    2. Practical exercises in diagnosing drive system problems.
    3. Drive system repair simulation.

Module 5: Braking system

  • Module purpose: Learning the structure, operation and diagnostics of the braking system.
  • Module content:
    • Construction of the braking system.
    • Principles of brake operation.
    • Braking system diagnostics and repair.
  • Steps:
  1. Lecture on the construction of the braking system.
  2. Demonstration of how the brakes work.
  3. Discussion of diagnostic and repair methods.
  • Exercises:
    1. Recognition of parts of the braking system.
    2. Practical exercises in diagnosing braking system problems.
    3. Braking system repair simulation.

Module 6: Electrical system

  • Module goal: Getting to know the structure and functioning of the electrical system in a car.
  • Module content:
    • Basics of the electrical system.
    • Principles of operation of the electrical system.
    • Diagnostics and repair of the electrical system.
  • Steps:
  1. Lecture on the basics of the electrical system.
  2. Demonstration of the principles of operation of the electrical system.
  3. Discussion of diagnostic and repair methods.
  • Exercises:
    1. Recognition of electrical system components.
    2. Practical exercises in diagnosing electrical system problems.
    3. Electrical system repair simulation.
COURSE – Painter/plasterer’s assistant

Functional test:

Task: Painting the wall in a uniform color
Steps to complete the task:

  1. Preparation of tools and materials (brushes, rollers, painter’s tape, paint, protective foil).
  2. Securing the painting area (covering the edges with painter’s tape, spreading protective foil).
  3. Preparation of the wall surface (cleaning from dust, priming if necessary).
  4. Mixing the paint until a uniform consistency is obtained.
  5. Painting the wall from top to bottom, using even movements of the roller or brush.
  6. Checking whether the entire surface is evenly covered with paint and there are no gaps.
  7. Removing the painter’s tape before the paint is completely dry to avoid chipping.

Rate:

  • Accuracy: Checking whether the paint was applied evenly without streaks and streaks.
  • Ability to apply paint evenly: Assessment of smoothness and precision of movements while painting and uniform surface coverage.

Course: Painter/plasterer’s assistant

Module 1: Basics of painting and plastering

  • Module purpose: Getting to know the basic tools and techniques used in painting and plastering.
  • Module content:
    • Introduction to painting and plastering tools.
    • Types of paints and plasters and their uses.
    • Health and safety rules in painting and plastering work.
  • Steps:
  1. Lecture on basic tools and materials.
  2. Presentation of various types of paints and plasters.
  3. Discussion of occupational health and safety rules.
  • Exercises:
    1. Tools and Materials Quiz.
    2. Practical exercises in the field of occupational health and safety.

Module 2: Preparing the surface for painting and plastering

  • Module purpose: Learning how to prepare surfaces for painting and plastering.
  • Module content:
    • Surface cleaning and priming techniques.
    • Repair of minor wall damage.
    • Rules for securing the work area.
  • Steps:
  1. Demonstration of surface cleaning and priming.
  2. Presentation of wall damage repair techniques.
  3. Discussion of the principles of securing the work area.
  • Exercises:
    1. Practical preparation of surfaces for painting and plastering.
    2. Repair of minor wall damage.
    3. Securing the work area.

Module 3: Plastering techniques

  • Module goal: Learning techniques for applying and smoothing plasters.
  • Module content:
    • Types of plasters and their use.
    • Plaster application techniques.
    • Plaster smoothing techniques.
  • Steps:
  1. Lecture on types of plasters.
  2. Demonstration of plaster application techniques.
  3. Presentation of plaster smoothing techniques.
  • Exercises:
    1. Practical exercises in applying plasters.
    2. Exercises in smoothing plaster.
    3. Simulation of applying and smoothing plaster on a fragment of a wall.

Module 4: Painting techniques

  • Module purpose: Learning wall painting techniques.
  • Module content:
    • Preparation of paint and painting tools.
    • Roller and brush painting techniques.
    • Rules for applying paint to various surfaces.
  • Steps:
  1. Lecture on preparing paint and tools.
  2. Demonstration of roller and brush painting techniques.
  3. Discussion of the principles of painting various surfaces.
  • Exercises:
    1. Practical painting of walls with a roller and a brush.
    2. Applying paint to various surfaces.
    3. Assessment of accuracy and uniformity of paint application.
COURSE – carpenter’s assistant

Functional test:

Task: Sanding a one-sided painted block of wood
Steps to complete the task:

  1. Preparation of tools and materials (sandpaper of appropriate gradation, block of wood, carpentry clamp).
  2. Securing the workplace (unfolding protective foil, putting on protective clothing and a dust mask).
  3. Fixing a block of wood in a carpentry clamp.
  4. Sanding the surface of the block, starting with coarse sandpaper and gradually moving to finer.
  5. Even sanding of the entire surface, paying attention to accuracy and details.
  6. Checking whether the surface is smooth and uniform.

Rate:

  • Ability to grind evenly: Assessment of the evenness and smoothness of the surface after grinding.
  • Attention to detail: Checking that all details have been taken into account and that the surface is free from irregularities and paint residues.

Course: Carpenter/Carpenter’s Assistant

Module 1: Introduction to carpentry

  • Module goal: Getting to know the basic tools and materials used in carpentry.
  • Module content:
    • An introduction to different types of wood and their uses.
    • Overview of basic carpentry tools.
    • Principles of occupational health and safety in carpentry.
  • Steps:
  1. Lecture on different types of wood.
  2. Presentation of carpentry tools.
  3. Discussion of occupational health and safety rules.
  • Exercises:
    1. Quiz about types of wood and tools.
    2. Practical exercises in the field of occupational health and safety.

Module 2: Sanding and woodworking techniques

  • Module goal: Learning sanding techniques and basic woodworking.
  • Module content:
    • Wood sanding techniques.
    • Preparation of surfaces for painting and varnishing.
    • Wood cutting and shaping techniques.
  • Steps:
  1. Demonstration of wood sanding techniques.
  2. Presentation of surface preparation for painting.
  3. Discussion of wood cutting and shaping techniques.
  • Exercises:
    1. Practical wood sanding exercises.
    2. Preparation of wooden surfaces for finishing.
    3. Exercises in cutting and shaping wood.

Module 3: Furniture assembly

  • Module goal: Learning to assemble furniture from prepared elements.
  • Module content:
    • Types of carpentry joints.
    • Furniture assembly techniques.
    • Step-by-step assembly instructions.
  • Steps:
  1. Lecture on various types of carpentry joints.
  2. Demonstration of furniture assembly techniques.
  3. Step-by-step assembly instructions.
  • Exercises:
    1. Practical exercises in making carpentry joints.
    2. Assemble a small cabinet according to the instructions.
    3. Checking the correctness of assembly and finishing.
COURSE – Production line worker

Functional test:

Task: Assembling simple components according to the diagram – pen
Steps to complete the task:

  1. Preparation of the workstation and all necessary components (housing, insert, spring, tip, button).
  2. Viewing the pen assembly diagram.
  3. Assemble the components according to the diagram, starting with placing the insert in the housing.
  4. Adding a spring to the insert.
  5. Tip and button assembly.
  6. Checking the operation of the folded pen (if the mechanism works properly).

Rate:

  • Speed: The time it takes to fold the pen.
  • Precision: Accurate assembly, no assembly errors.
  • Ability to work in repetitive activities: Consistency of work pace, no decline in quality with subsequent attempts.

Course: Production line worker

Module 1: Introduction to working on a production line

  • Module purpose: Getting to know the basic principles of operation of the production line.
  • Module content:
    • History and development of production lines.
    • Structure and organization of the production line.
    • The role of an employee on the production line.
  • Steps:
  1. Lecture on the history and development of production lines.
  2. Discussion of the structure and organization of the production line.
  3. Presentation of the employee’s role on the production line.
  • Exercises:
    1. Quiz about the history and organization of production lines.
    2. Group discussion about the role of an employee on the production line.

Module 2: Assembly techniques on the production line

  • Module purpose: Learning techniques for assembling and assembling components on the production line.
  • Module content:
    • Basic tools and materials used on the production line.
    • Assembly techniques for various components.
    • Ergonomics and safety rules during assembly.
  • Steps:
  1. Presentation of tools and materials used on the production line.
  2. Demonstration of component assembly techniques.
  3. Discussion of the principles of ergonomics and safety at work.
  • Exercises:
    1. Practical exercises in the use of assembly tools.
    2. Assemble the various components according to the instructions.
    3. Ergonomic exercises.

Module 3: Quality control on the production line

  • Module purpose: Familiarization with quality control procedures in the production process.
  • Module content:
    • Principles of quality control in production.
    • Visual and functional inspection techniques.
    • Documentation and reporting of quality control results.
  • Steps:
  1. Lecture on the principles of quality control.
  2. Demonstration of visual and functional inspection techniques.
  3. Discussion of procedures for documenting and reporting quality control results.
  • Exercises:
    1. Practical exercises in visual and functional inspection.
    2. Simulation of reporting quality control results.
    3. Review and analysis of real cases of manufacturing defects.
COURSE – Office worker’s assistant

Functional test:

Task: Copying text on a computer while maintaining formatting
Steps to complete the task:

  1. Opening an appropriate office program (e.g. Microsoft Word, Google Docs).
  2. Transcribing text from a paper document to a computer file.
  3. Preserves original text formatting (font, size, style, paragraphs, highlighting).
  4. Checking whether the transcribed text is free from errors (spelling, grammar, punctuation).
  5. Saving the file in the appropriate format and location on your computer.

Rate:

  • Accuracy: Assessing whether the text has been transcribed without errors and maintaining the original formatting.
  • Typing Speed: A measurement of the time it takes to type text.
  • Knowledge of basic office programs: Assessment of the ability to operate an office program and use its functions.

Course: Office worker’s assistant

Module 1: Introduction to office work

  • Module purpose: Become familiar with basic office tasks and tools.
  • Module content:
    • Introduction to the office environment.
    • Overview of basic office tools (computer, printer, scanner, telephone).
    • Principles of organizing work in the office.
  • Steps:
  1. Lecture on the office environment.
  2. Presentation of office tools.
  3. Discussion of the principles of organizing office work.
  • Exercises:
    1. Office Tools Quiz.
    2. Exercises in organizing the workplace.

Module 2: Using basic office programs

  • Module purpose: Learning to use basic office programs.
  • Module content:
    • Introduction to programs such as Microsoft Word, Excel, PowerPoint, Outlook.
    • Basic functions and tools in office programs.
    • Creating and editing text documents.
  • Steps:
  1. Demonstration of basic functions of office programs.
  2. Discussion of tools for creating and editing documents.
  3. Practical exercises in creating text documents.
  • Exercises:
    1. Create and format a document in Word.
    2. Data editing and analysis in Excel.
    3. Creating presentations in PowerPoint.
    4. Sending emails.

Module 3: Preparation and circulation of documents

  • Module purpose: Learning to prepare, print, scan and send documents.
  • Module content:
    • Techniques for preparing documents for printing.
    • Printer and scanner support.
    • Rules for sending electronic documents.
  • Steps:
  1. Demonstration of techniques for preparing documents for printing.
  2. Presentation of printer and scanner operation.
  3. Discussion of the rules for sending electronic documents.
  • Exercises:
    1. Printing documents and arranging them correctly.
    2. Scan documents and save them to your computer.
    3. Sending scanned documents by e-mail.

Module 4: Effective communication in the office

  • Module purpose: Learning effective written and oral communication in an office environment.
  • Module content:
    • Rules for writing professional emails and letters.
    • Techniques for effective telephone communication.
    • Rules of office etiquette.
  • Steps:
  1. Lecture on the rules of writing e-mails and letters.
  2. Discussion of telephone communication techniques.
  3. Presentation of the rules of office etiquette.
  • Exercises:
    1. Writing and formatting professional emails.
    2. Simulation of telephone conversations.
    3. Office etiquette exercises.
COURSE – Waiter – small catering service

Functional test:

Task: Arrangement of tableware according to gastronomic standards
Steps to complete the task:

  1. Preparation of all tableware items (plates, cutlery, glasses, napkins).
  2. Place the tablecloth on the table, making sure it is clean and even.
  3. Arranging the plates on the appropriate places on the table.
  4. Arrangement of cutlery according to standards (knives on the right side of the plate, forks on the left, spoons above the plate).
  5. Setting glasses suitable for the drinks served (e.g. water, wine).
  6. Arranging the napkins according to the selected folding technique.
  7. Checking the final tableware layout for aesthetics and compliance with standards.

Rate:

  • Aesthetics: Assessment of the visual attractiveness of tableware arrangement.
  • Knowledge of service rules: Assessment of compliance with applicable catering standards.
  • Accuracy: Checking that all items are placed correctly and that there are no missed items.

Course: Waiter – Small catering service

Module 1: Introduction to the work of a waiter

  • Module goal: Getting to know the basic duties and rules of waiter work.
  • Module content:
    • The role and responsibilities of a waiter in a small restaurant.
    • Principles of personal hygiene and occupational safety.
    • Waiter’s work tools (tableware, menus, payment terminals).
  • Steps:
  1. Lecture on the role and responsibilities of a waiter.
  2. Discussion of personal hygiene and occupational safety rules.
  3. Presentation of waiter’s work tools.
  • Exercises:
    1. Quiz about the role and responsibilities of a waiter.
    2. Personal hygiene exercises.
    3. Practical familiarization with work tools.

Module 2: Arranging the tableware

  • Module goal: Learning how to arrange tableware according to gastronomic standards.
  • Module content:
    • Catering standards regarding the arrangement of tableware.
    • Napkin folding techniques.
    • Principles of table aesthetics and organization.
  • Steps:
  1. Lecture on gastronomic standards.
  2. Demonstration of napkin folding techniques.
  3. Discussion of the principles of table aesthetics and organization.
  • Exercises:
    1. Practical arrangement of tableware according to standards.
    2. Napkin folding exercises.
    3. Assessment of the aesthetics of table arrangement.

Module 3: Taking orders

  • Module goal: Learning techniques for taking orders from guests.
  • Module content:
    • Techniques for effective communication with guests.
    • Rules for presenting menus and advising guests.
    • Use of tools for accepting orders (notebooks, terminals).
  • Steps:
  1. Lecture on communication techniques with guests.
  2. Menu presentation demonstration.
  3. Discussion of the rules for using tools for accepting orders.
  • Exercises:
    1. Simulations of conversations with guests and taking orders.
    2. Menu presentation exercises.
    3. Practical order taking using notebooks and terminals.

Module 4: Serving food and drinks

  • Module goal: Learning techniques for serving food and drinks.
  • Module content:
    • Rules for serving food and drinks.
    • Techniques for carrying plates and serving drinks.
    • Principles of aesthetics and hygiene when serving.
  • Steps:
  1. Lecture on the rules of serving food and drinks.
  2. Demonstration of plate carrying techniques.
  3. Discussion of the principles of aesthetics and hygiene when serving.
  • Exercises:
    1. Practical serving of food and drinks.
    2. Exercises in carrying plates and serving drinks.
    3. Serving simulations at the table.
COURSE – Chef’s assistant

Functional test:

Task: Cutting vegetables into even pieces
Steps to complete the task:

  1. Preparing the workstation and appropriate tools (cutting board, knife, bowls for chopped vegetables).
  2. Selection and preparation of vegetables for cutting (washing, peeling).
  3. Cutting vegetables into equal pieces according to recommendations (slices, cubes, strips).
  4. Transfer the chopped vegetables to bowls.
  5. Keeping the workstation clean in accordance with hygiene rules.

Rate:

  • Precision: Checking whether vegetables are cut into even pieces.
  • Knife skills: Assessment of cutting technique and effectiveness of knife use.
  • Occupational safety: Assessment of compliance with safety rules when cutting (e.g. correct knife grip, use of a cutting board).

Course: Chef’s assistant

Module 1: Introduction to working in the kitchen

  • Module goal: Getting to know the basic rules of work in the kitchen and the duties of a chef’s assistant.
  • Module content:
    • The role and responsibilities of a chef’s assistant.
    • Rules of personal hygiene and safety at work in the kitchen.
    • Overview of basic kitchen tools and equipment.
  • Steps:
  1. Lecture on the role and responsibilities of a chef’s assistant.
  2. Discussion of occupational health and safety rules.
  3. Presentation of basic kitchen tools and equipment.
  • Exercises:
    1. Quiz about the role of a chef’s assistant.
    2. Personal hygiene exercises.
    3. Practical familiarization with kitchen tools.

Module 2: Vegetable cutting and processing techniques

  • Module goal: Learning basic techniques for cutting and processing vegetables.
  • Module content:
    • Types of cutting (slices, cubes, julienne).
    • Techniques of using a knife.
    • Safety when cutting.
  • Steps:
  1. Lecture on various cutting techniques.
  2. Demonstration of the correct use of a knife.
  3. Discussion of safety rules when cutting.
  • Exercises:
    1. Practical cutting of vegetables using various techniques.
    2. Exercises in correct knife grip.
    3. Simulations of situations related to occupational safety.

Module 3: Principles of hygiene and work organization in the kitchen

  • Module purpose: Getting to know the rules of hygiene and organization of work in the kitchen.
  • Module content:
    • Basic rules of hygiene in the kitchen.
    • Organization of the workplace.
    • Keeping things tidy while cooking.
  • Steps:
  1. Lecture on hygiene rules in the kitchen.
  2. Presentation of workplace organization techniques.
  3. Discussing methods of keeping order while cooking.
  • Exercises:
    1. Practical exercises in organizing the workplace.
    2. Simulations of maintaining order while preparing food.
    3. Hygiene exercises.

Module 4: Preparation of simple dishes under the supervision of a chef

  • Module goal: Learning to prepare simple dishes under the supervision of a chef.
  • Module content:
    • Introduction to basic culinary techniques.
    • Rules of composing dishes.
    • Practical preparation of simple dishes.
  • Steps:
  1. Lecture on basic culinary techniques.
  2. Discussion of the principles of composing dishes.
  3. Demonstration of preparing simple dishes.
  • Exercises:
    1. Practical preparation of simple dishes under the supervision of a chef.
    2. Simulations of kitchen situations.
    3. Tasting and evaluation of prepared dishes.
COURSE – Baker’s/confectioner’s assistant

Functional test:

Task: Kneading the dough according to the recipe provided
Steps to complete the task:

  1. Preparation of all necessary ingredients according to the recipe (flour, sugar, yeast, water, salt, etc.).
  2. Accurately measuring ingredients according to the recipe.
  3. Combining the ingredients in the right order.
  4. Kneading the dough by hand or with a mixer until uniform.
  5. Control of dough consistency and elasticity.
  6. Putting the dough aside to rise in appropriate conditions (temperature, humidity).
  7. Checking whether the dough has risen properly.

Rate:

  • Accuracy: Assessing whether all ingredients have been measured and added according to the recipe.
  • Ability to work with different ingredients: Assess how students cope with mixing and kneading the dough, whether they have achieved the right consistency.
  • Dough consistency: Checking whether the dough is smooth and elastic and has the appropriate structure after rising.

Course: Baker’s/confectioner’s assistant

Module 1: Introduction to working in a bakery/confectionery shop

  • Module goal: Getting to know the basic principles of work in a bakery/confectionery and the duties of a baker’s/confectioner’s assistant.
  • Module content:
    • The role and responsibilities of a baker’s assistant/confectioner.
    • Rules of personal hygiene and work safety in a bakery/confectionery shop.
    • Overview of basic baking/confectionery tools and equipment.
  • Steps:
  1. Lecture on the role and responsibilities of a baker’s/confectioner’s assistant.
  2. Discussion of personal hygiene and occupational safety rules.
  3. Presentation of basic baking/confectionery tools and equipment.
  • Exercises:
    1. Quiz about the role of a baker’s assistant/confectioner.
    2. Personal hygiene exercises.
    3. Practical knowledge of baking/confectionery tools.

Module 2: Dough kneading techniques

  • Module purpose: Learning basic dough kneading techniques.
  • Module content:
    • Types of dough (yeast, shortcrust, puff pastry).
    • Kneading techniques by hand and with a mixer.
    • Principles of fermentation and dough rising.
  • Steps:
  1. Lecture on different types of dough.
  2. Demonstration of dough kneading techniques by hand and with a mixer.
  3. Discussion of the principles of fermentation and dough rising.
  • Exercises:
    1. Practical kneading of various types of dough.
    2. Exercises using a mixer to knead dough.
    3. Monitoring the fermentation and dough rising process.

Module 3: Baking techniques

  • Module purpose: Learning techniques for baking cookies and rolls.
  • Module content:
    • Preparing the oven for baking.
    • Baking techniques for various types of baked goods.
    • Temperature and baking time control.
  • Steps:
  1. Lecture on preparing the oven.
  2. Demonstration of baking techniques for cookies and rolls.
  3. Discussion of the principles of temperature and baking time control.
  • Exercises:
    1. Practical preparation of the oven for baking.
    2. Baking cookies and rolls under the supervision of an instructor.
    3. Monitoring the baking process and evaluating the results.
COURSE – Worker producing ceramic products (clay)

Functional test:

Task: Forming simple shapes from clay
Steps to complete the task:

  1. Preparation of the work station and tools (clay, board, molding tools).
  2. Proper moistening of the clay to make it plastic and easy to shape.
  3. Dividing the clay into appropriate portions for molding.
  4. Forming simple shapes (balls, rollers, flat forms) according to the instructions provided.
  5. Smoothing the surface of formed shapes, eliminating cracks and unevenness.
  6. Set aside the formed shapes to dry in appropriate conditions.

Rate:

  • Precision: Checking whether the shapes comply with the given guidelines (uniformity, no cracks).
  • Ability to work with materials: Assessment of the technique of forming and controlling the plasticity of clay.
  • Cleanliness of workmanship: Assessment of the final quality of the surface of formed shapes (smoothness, no visible imperfections).

Course: Ceramics production worker (clay)

Module 1: Introduction to working with clay

  • Module goal: Familiarization with the basic principles of working with clay and the duties of an employee producing ceramic products.
  • Module content:
    • The role and responsibilities of a ceramic production worker.
    • Rules of personal hygiene and work safety in the ceramics studio.
    • Overview of basic tools and equipment for working with clay.
  • Steps:
  1. Lecture on the role and responsibilities of a ceramic production worker.
  2. Discussion of personal hygiene and occupational safety rules.
  3. Presentation of basic tools and equipment for working with clay.
  • Exercises:
    1. Quiz on the role of a ceramic production worker.
    2. Personal hygiene exercises.
    3. Practical learning about tools for working with clay.

Module 2: Clay shaping techniques

  • Module goal: Learning basic clay shaping techniques.
  • Module content:
    • Types of clay and their properties.
    • Forming techniques (hand, on a potter’s wheel).
    • Principles of moisturizing and controlling the plasticity of clay.
  • Steps:
  1. Lecture on different types of clay.
  2. Demonstration of hand and potter’s wheel forming techniques.
  3. Discussion of the principles of moisturizing and controlling the plasticity of clay.
  • Exercises:
    1. Practical forming of simple shapes from clay.
    2. Exercises on the pottery wheel.
    3. Control of clay plasticity during molding.

Module 3: Firing of ceramic products

  • Module goal: Getting to know the techniques of firing ceramic products.
  • Module content:
    • Principles of preparing products for firing.
    • Types of ceramic furnaces and their operation.
    • Firing techniques and process control.
  • Steps:
  1. Lecture on preparing products for firing.
  2. Demonstration of the operation of ceramic furnaces.
  3. Discussion of firing techniques and process control.
  • Exercises:
    1. Preparation of products for firing.
    2. Exercises in operating ceramic furnaces.
    3. Monitoring the firing process.

Module 4: Glazing and decorating ceramic products

  • Module goal: Learning techniques of glazing and decorating ceramic products.
  • Module content:
    • Types of glazes and their uses.
    • Glaze application techniques.
    • Methods of decorating ceramic products.
  • Steps:
  1. Lecture on types of glazes and their applications.
  2. Demonstration of glaze application techniques.
  3. Discussion of methods of decorating ceramic products.
  • Exercises:
    1. Practical glazing of ceramic products.
    2. Exercises in applying enamel using various techniques.
    3. Decorating ceramic products.
COURSE – Gardener’s helper

Functional test:

Task: Mowing the grass
Steps to complete the task:

  1. Preparing tools for mowing (lawn mower, grass shears, protective gloves).
  2. Checking the condition of the mower.
  3. Securing the work area (removing stones, branches and other obstacles).
  4. Setting the appropriate cutting height on the mower.
  5. Mow the grass according to the designated area, maintaining a steady pace.
  6. Cleaning the mower after work.
  7. Raking up the cut grass and disposing of it properly.

Rate:

  • Ability to work with plants: Assessment of mowing technique, care for plants and lawn.
  • Attention to detail: Checking that the grass is cut evenly, that the edges are cleanly cut and that the work area is clean after mowing.

Course: Gardener’s helper

Module 1: Introduction to gardening

  • Module purpose: Getting to know the basic principles of gardening and the duties of a gardener’s assistant.
  • Module content:
    • The role and responsibilities of a gardener’s assistant.
    • Safety rules for working in the garden.
    • Overview of basic gardening tools.
  • Steps:
  1. Lecture on the role and responsibilities of a gardener’s assistant.
  2. Discussion of safety rules for working in the garden.
  3. Presentation of basic gardening tools.
  • Exercises:
    1. Quiz about the role of a gardener’s assistant.
    2. Work safety exercises.
    3. Practical knowledge of gardening tools.

Module 2: Lawn mowing techniques

  • Module goal: Learning lawn mowing techniques and operating mowing equipment.
  • Module content:
    • Types of lawn mowers and their uses.
    • Grass mowing techniques.
    • Lawnmower maintenance and maintenance.
  • Steps:
  1. Lecture on types of lawn mowers.
  2. Demonstration of lawn mowing techniques.
  3. Discussion of the rules for maintaining and maintaining the lawn mower.
  • Exercises:
    1. Practical lawn mowing.
    2. Lawn mower maintenance exercises.
    3. Simulation of solving problems related to mowing grass.

Module 3: Plant care and fertilization

  • Module purpose: Learning about plant care techniques and fertilization methods.
  • Module content:
    • Rules for caring for various types of plants.
    • Types of fertilizers and their use.
    • Fertilization techniques.
  • Steps:
  1. Lecture on the principles of plant care.
  2. Presentation of types of fertilizers.
  3. Demonstration of fertilization techniques.
  • Exercises:
    1. Practical plant care.
    2. Plant fertilization exercises.
    3. Assessment of plant health and growth after fertilization.

Module 5: Weeding and keeping the garden tidy

  • Module goal: Learning weeding techniques and keeping the garden tidy.
  • Module content:
    • Types of weeds and methods of removing them.
    • Weeding techniques.
    • Maintaining order and aesthetics in the garden.
  • Steps:
  1. Lecture on types of weeds.
  2. Demonstration of weeding techniques.
  3. Discussion of methods for keeping order in the garden.
  • Exercises:
    1. Practical garden weeding.
    2. Exercises in maintaining order and aesthetics.
    3. Assessment of the cleanliness and aesthetics of the garden after weeding.
COURSE – Farm worker

Functional test:

Task: Sowing seeds in the greenhouse
Steps to complete the task:

  1. Preparation of tools and materials:
    • Collect the necessary tools: seeds, shovel, watering can, garden gloves.
  2. Soil preparation:
    • Loosen the soil in the designated area of ​​the greenhouse using a spade.
  3. Grooves:
    • Make shallow grooves in the soil where the seeds will be sown.
  4. Sowing seeds:
    • Place the seeds evenly in the grooves.
  5. Seed Coverage:
    • Cover the seeds with a thin layer of soil.
  6. Watering:
    • Water the sown seeds gently using a watering can.

Rate:

  • Manual dexterity: Assessment of precision and efficiency of seed sowing.
  • Basic Tool Knowledge: Assess the ability to properly use gardening tools.
  • Accuracy of execution: Checking the uniformity of sowing and proper coverage of the seeds with soil.

Course: Farm worker

Module 1: Introduction to farm work

  • Module goal: Getting to know the basic rules of work on the farm and the employee’s duties.
  • Module content:
    • The role and responsibilities of an employee on the farm.
    • Rules of occupational health and safety on the farm.
    • Overview of basic tools and equipment used on the farm.
  • Steps:
  1. Lecture on the role and responsibilities of an employee on a farm.
  2. Discussion of occupational health and safety rules.
  3. Presentation of basic tools and equipment used on the farm.
  • Exercises:
    1. Quiz about the role of an employee on the farm.
    2. Occupational health and safety exercises.
    3. Practical learning about farm tools.

Module 2: Sowing and planting plants in the greenhouse

  • Module purpose: Learning techniques for sowing and planting plants in a greenhouse.
  • Module content:
    • Types of plants grown in a greenhouse and their requirements.
    • Techniques of sowing seeds and planting plants.
    • Optimal growing conditions in the greenhouse (temperature, humidity).
  • Steps:
  1. Lecture on the types of plants grown in the greenhouse.
  2. Demonstration of seed sowing and planting techniques.
  3. Discussion of optimal growing conditions in a greenhouse.
  • Exercises:
    1. Practical sowing seeds and planting plants in a greenhouse.
    2. Monitoring plant growth and growing conditions.
    3. Assessment of plant health and growth in the greenhouse.

Module 3: Plant care and fertilization

  • Module purpose: Learning about plant care techniques and fertilization methods.
  • Module content:
    • Rules for caring for various types of plants.
    • Types of fertilizers and their use.
    • Plant fertilization techniques in the greenhouse and in the field.
  • Steps:
  1. Lecture on the principles of plant care.
  2. Presentation of types of fertilizers.
  3. Demonstration of plant fertilization techniques.
  • Exercises:
    1. Practical plant care.
    2. Plant fertilization exercises.
    3. Assessment of plant health and growth after fertilization.

Module 4: Weeding and keeping the farm tidy

  • Module purpose: Learning weeding techniques and maintaining order on the farm.
  • Module content:
    • Types of weeds and methods of removing them.
    • Weeding techniques.
    • Maintaining order and aesthetics on the farm.
  • Steps:
  1. Lecture on types of weeds.
  2. Demonstration of weeding techniques.
  3. Discussion of methods of maintaining order on the farm.
  • Exercises:
    1. Practical weeding of flowerbeds and flower beds.
    2. Exercises in maintaining order and aesthetics on the farm.
    3. Assessment of cleanliness and aesthetics of the farm after weeding.
COURSE – Animal caretaker

Functional test:

Task: Feeding and basic care of the animal
Steps to complete the task:

  1. Food preparation:
    • Identifying the right type of food for your pet.
    • Measuring the right portion of food.
  2. Feeding the animal:
    • Preparing the feeding area.
    • Arranging food in a bowl.
    • Monitoring the animal while eating.
  3. Basic care:
    • Checking the condition of the coat/fur.
    • Performing basic care treatments (combing, cleaning ears, eyes).
    • Providing fresh drinking water.
  4. Cleaning:
    • Keeping the feeding area clean.
    • Throwing away leftover food and washing the bowl.

Rate:

  • Gentleness: Assessment of the approach to the animal during feeding and care.
  • Responsibility: Assess compliance with feeding and care recommendations.
  • Ability to work with animals: Assessment of behavior towards the animal and ability to deal with possible problems.

Course: Animal care

Module 1: Introduction to animal care

  • Module goal: Getting to know the basic rules of animal care and the duties of a guardian.
  • Module content:
    • The role and responsibilities of an animal guardian.
    • Health and safety rules for working with animals.
    • Basic tools and accessories used in animal care.
  • Steps:
  1. Lecture on the role and responsibilities of an animal guardian.
  2. Discussion of health and safety rules for working with animals.
  3. Presentation of basic tools and accessories used in animal care.
  • Exercises:
    1. Quiz about the role of an animal guardian.
    2. Occupational health and safety exercises.
    3. Practical familiarization with tools and accessories.

Module 2: Principles of feeding animals

  • Module goal: Learning how to properly feed various animal species.
  • Module content:
    • Types of food and their uses.
    • Principles of proper feeding (portions, frequency, special diets).
    • Monitoring animal health by observing appetite and eating behavior.
  • Steps:
  1. Lecture on types of food and their uses.
  2. Demonstration of preparing food for various animals.
  3. Discussion of the principles of monitoring health status by observing eating behavior.
  • Exercises:
    1. Practical preparation and serving of food.
    2. Exercises to monitor appetite and eating behavior.

Module 3: Basic pet care

  • Module goal: Familiarization with basic animal care techniques.
  • Module content:
    • Techniques for combing, washing and caring for hair/fur.
    • Hygienic treatments (cleaning ears, eyes, trimming claws).
    • Rules for keeping clean around animals.
  • Steps:
  1. Lecture on animal care techniques.
  2. Demonstration of basic hygiene procedures.
  3. Discussion of the rules for keeping clean around animals.
  • Exercises:
    1. Practical performance of care treatments.
    2. Exercises to keep things clean around animals.

Module 4: Observation of animal behavior and health

  • Module goal: Learning techniques for observing animal behavior and health.
  • Module content:
    • Basics of animal ethology.
    • Techniques for observing animal behavior.
    • Identifying symptoms of disease and stress in animals.
  • Steps:
  1. Lecture on animal ethology.
  2. Demonstration of behavioral observation techniques.
  3. Discussing the symptoms of disease and stress.
  • Exercises:
    1. Practical observation of animal behavior.
    2. Exercises in identifying symptoms of disease and stress.