Report Viewer Configuration Error
The Report Viewer Web Control HTTP Handler has not been registered in the application's web.config file. Add <add verb="*" path="Reserved.ReportViewerWebControl.axd" type = "Microsoft.Reporting.WebForms.HttpHandler, Microsoft.ReportViewer.WebForms, Version=11.0.0.0, Culture=neutral, PublicKeyToken=89845dcd8080cc91" /> to the system.web/httpHandlers section of the web.config file, or add <add name="ReportViewerWebControlHandler" preCondition="integratedMode" verb="*" path="Reserved.ReportViewerWebControl.axd" type="Microsoft.Reporting.WebForms.HttpHandler, Microsoft.ReportViewer.WebForms, Version=11.0.0.0, Culture=neutral, PublicKeyToken=89845dcd8080cc91" /> to the system.webServer/handlers section for Internet Information Services 7 or later.
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| | | EUROPASS CERTIFICATE SUPPLEMENT (*) |
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| | | 1. Title of the certificate (LT)¹ | Profesinio mokymo diplomas. Padavėjo ir barmeno mokymo programa (valstybinis kodas 330101304) | ¹in original language |
| | | 2. Translated title of the certificate (EN)¹ | Qualified worker's Diploma. Waiter/barman training program (state code 330101304) | ¹If applicable. This translation has no legal status. |
| | | 3. Profile of skills and competences | 1. To prepare premises of a salesroom for servicing visitors. 2. To make menus and pricelists. 3. To service visitors in a hall and at a bar. 4. To explain a technology of making dishes to a visitor. 5. To make simple dishes and drinks. 6. To service visitors in parties, receptions and celebrations as well as participants of conferences and congresses. 7. To service hotel residents in buffets, coffee-bars and restaurants and to be able to serve meals and drinks into rooms. 8. To make and serve cocktails. 9. To order and accept goods and to determine their quality. 10. To work with technological equipment, scales and electronic cash registers. 11. To make technological and calculation bar dishes and drinks cards and to use them. 12. To assess a business environment. 13. To work safely. 14. To use information technologies.
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| | | 4. Range of occupations accessible to the holder of the certificate¹ | Service of visitors in restaurants, coffee-bars and bars; making dishes; service of visitors in parties, receptions and various celebrations; service of visitors at a bar; acceptance of goods; working with technological equipment; filling in accounting documents. | ¹ If applicable |
| | (*) Explanatory note This document is designed to provide additional information about the specified certificate and does not have any legal status in itself. The format of the description is based on the following texts: Council Resolution 93/C 49/01 of 3 December 1992 on the transparency of qualifications, Council Resolution 96/C 224/04 of 15 July 1996 on the transparency of vocational training certificates, and Recommendation 2001/613/EC of the European Parliament and of the Council of 10 July 2001 on mobility within the Community for students, persons undergoing training, volunteers, teachers and trainers. © European Union, 2002-2014 | http://europass.cedefop.europa.eu |
| | | | 5. Official basis of the certificate | Name and status of the body awarding the certificate Legal entity with licence to provide formal vocational training programmes | Name and status of the national/regional authority providing accreditation/recognition of the certificate Ministry of Education and Science of The Republic of Lithuania | Level of the certificate (national or international) ISCED 354; LTKS IV; EKS 4 | Grading scale / Pass requirements 10 grade scale. A Pass Grade - Grade 4-10 or entry "Passed" | Access to next level of education/training Possibility to continue learning at the higher level of education programme | International agreements | Legal basis Law on Education of the Republic of Lithuania Law on Vocational Education and Training of the Republic of Lithuania Resolution No. 535 of 4 May 2010 of the Government of the Republic of Lithuania “On the approval of the description of the National Qualifications Framework |
| | | | | 6. Officially recognised ways of acquiring the certificate | Aggregate duration of learning required to get the certificate (in weeks): 116 Ratio of theoretical and practical learning (%): 61/39 Duration and place of apprenticeship (in weeks): (15) Possibility to include passed education: passed education included by evaluating the knowledge | Description of vocational education and training received | Part of programme (%) | Duration (in weeks) | School-/training centre-based | 61 | 71 | Workplace-based | 39 | 45 | Accredited prior learning | | | Total duration of the education/ training leading to the certificate | 116 | Entry requirements Additional information More information (including the description of the national system of qualifications) at: The National Reference Points: |
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