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 | Kvalifikacijos pažymėjimas. Virėjo mokymo programa (valstybinis kodas 162101301) | ¹in original language |
| | | 2. Translated title of the certificate (EN)¹ | Qualification certificate. Cock training programme (state code 162101301) | ¹If applicable. This translation has no legal status. |
| | | 3. Profile of skills and competences | 1. To prepare a cook's working place and to plan own work. 2. To work with kitchen tools, equipment and inventory in a safe manner. 3. To use technological documentation. 4. To evaluate a quality of raw materials. 5. To perform an initial preparation of raw materials. 6. To apply thermal preparation methods. 7. To prepare and serve bouillons, soups and sauces. 8. To prepare and serve hot dishes. 9. To prepare and serve cold snacks and dishes. 10. To prepare and serve sweet dishes. 11. To prepare and serve hot and cold drinks. 12. To prepare and serve diet and vegetarian dishes. |
| | | 4. Range of occupations accessible to the holder of the certificate¹ | Organization of a working place and planning of own work; preparation of raw materials and food stuff for production; making semi-finished products and dishes. | 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 252; LTKS I; EKS 1 | Grading scale / Pass requirements 10 grade scale. A Pass Grade - Grade 7-10 or entry "Passed" | Access to next level of education/training Possibility to continue learning at the same 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): 0 Ratio of theoretical and practical learning (%): / Duration and place of apprenticeship (in weeks): (0) 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 | | 0 | Workplace-based | | 0 | Accredited prior learning | | | Total duration of the education/ training leading to the certificate | 0 | Entry requirements Additional information More information (including the description of the national system of qualifications) at: The National Reference Points: |
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