National Repository of Grey Literature 4 records found  Search took 0.01 seconds. 
Employment opportunities of the National Systém of Qualifications graduates on the labour market
Hourová, Michaela ; Hrdlička, Pavel (advisor) ; Markéta, Markéta (referee)
This Dissertation Deals with the Problem of National Qualification System Project(NSK). This Project Has To Be an Instrument for the Acceptability of Result of Apprenticeship and Further Education as Well as for Consideration of Contemporary Possibility of Finding Employment on the Labour Market after Passing the Exam According to NSK. In the Theoretical Part of Dissertation are Defined the Basic Terms. The Following Part is Directed on the Survey and Analysis of Law and Implementing Regulations Dealing with this Problem and Implemennting Regulations Linked with it, Included European Union Regulation Concerning Qualification and Comparison of the EU Requirements with the Czech Ones. Practical Part of Dissertation is Focused on Vocational Qualification Marked by Code 69-008-E: Cleaning Worker (Cleaner) of Administrative Surfaces. Questionnaire Survey was Made with the aim to Evaluate Reasons for which Graduates Took Part in the NSK System and the Benefit with Regard to Possibility of Obtaining the Employment in the New Branche or Keeping Actual Labour Position. The Conclusion Contains the Evaluation of the Utilization NSK in Practice, the Benefit of this System for Those which Passed the Examination and the Summarizing Evaluation of Questionnaire Survey Results.
Appreciation the impact of professional qualifications to get jobs in selected states of EU
Drobná, Natálie ; Spiesová, Daniela (advisor) ; Petra, Petra (referee)
This master's thesis evaluates the effectiveness of professional qualifications to getting a job. Due to significant differences in the historically created educational systems and qualifications in Europe, European Union member states committed to the development of the European Qualifications Framework (EQF) and national qualifications frameworks. The first part describes unemployment, factors influencing get a job, education in the EU and characteristics EQF. Next are characterized a national system of qualifications in the Czech Republic and system of recognition for qualifications. In the practical part describes national qualifications frameworks in selected EU countries, then use own research analyzed attitude of employers in selected enterprises towards professional qualifications. In chapter Evaluation is comparison of the results, evaluation and suggests recommendations for further development of professional qualifications in different countries.
The Development of Professional Qualifications: The Evaluation of a Competition in the Gastronomy Branch
Sosnovská, Alena ; Smékalová, Lucie (advisor) ; Gabriela, Gabriela (referee)
Abstract The Bachelors thesis The Development of Professional Qualifications: The Evaluation of a Competition in the Gastronomy Branch is divided into three parts. Both, the theoretical and practical part concern systematic evaluation of the achieved quality of skills and knowledge of culinary students, discovered during the Regional round of the competition called GASTRO JUNIOR BIVEST CUP. The regional rounds in the school years 2012 2013 and 2013 2014 took place at the Secondary Hotel and Gastronomy School which is part of the UNION OF THE CZECH AND MORAVIAN CONSUMER CO-OPERATIVES in Prague 9 Klánovice. The aim and assumption of the EVALUATION is primarily to set the standards for judging the degree of the gained skills and knowledge within various segments of the evaluation. The main benefit of the bachelor thesis is the publishing of the achieved results in the final part, causing a wide discussion among the professional and pedagogical public for the purpose of total improvement of the level of the educational system in the gastronomy branch in the Czech Republic. Key words: GASTRO JUNIOR BIDVEST CUP, Gastronomy, Professional qualification, Competition, Conditions of competition, Evaluation, Educational framework, Technical preparation of dishes, Table setting, Confectionery, Publishing results.

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