Skip to main content
European Commission logo

Skills & competences

Show filters

Hide filters

Hierarchy view

K - knowledge
L - language skills and knowledge
S - skills
S1 - communication, collaboration and creativity
S2 - information skills
S3 - assisting and caring
S4 - management skills
S5 - working with computers
S6 - handling and moving
S6.0 - handling and moving
S6.1 - sorting and packaging goods and materials
S6.2 - moving and lifting
S6.3 - transforming and blending materials
S6.4 - tending plants and crops
S6.5 - assembling and fabricating products
S6.5.0 - assembling and fabricating products
S6.5.1 - fabricating precision instruments or jewellery
S6.5.2 - fabricating medical and prosthetic devices
S6.5.3 - assembling electrical and electronic products
S6.5.4 - assembling mechanical products
S6.5.5 - assembling furniture
S6.5.6 - fabricating garments and textile products
S6.5.7 - fabricating food and related products
- administer lactic ferment cultures to manufacturing products
- age alcoholic beverages in vats
- apply different roasting methods
- apply preservation treatments
- assess fermentation levels of tobacco leaves
- bake confections
- bake goods
- carry out cheese production
- coat food products
- conduct apple fermentation
- execute proofs of alcohol mixture
- extract juices
- improvise to occuring food processing situations
- jell fruits
- knead food products
- manufacture prepared meals
- manufacturing of confectionery
- mould doughs
- perform curd processing of cheese
- post-process meat
- post-process of fish
- prepare bakery products
- prepare bread products
- prepare containers for beverage distillation
- prepare containers for beverage fermentation
- prepare meat for sale
- prepare specialised meat products
- preserve fish products
- produce confectionery from chocolate
- remove parts of fish
- temper chocolate
- use mechanically separated meat
- use techniques to improve wine features
S6.5.8 - fabricating tobacco products
S6.6 - making moulds, casts, models and patterns
S6.7 - using hand tools
S6.9 - handling animals
S6.11 - cleaning
S6.12 - washing and maintaining textiles and clothing
S6.13 - handling and disposing of waste and hazardous materials
S7 - constructing
S8 - working with machinery and specialised equipment
T - transversal skills and competences

produce meat-based jelly preparations

skills

handling and moving

assembling and fabricating products

fabricating food and related products

produce meat-based jelly preparations

Description

Description

Making gelée preparations with salted, and heated materials. Boil added ingredients in gelée and fill bowels or forms (aspic).

Alternative Labels

assemble meat-based jelly preparations

make meat-based jelly preparations

produce a meat-based jelly preparation

produce meat-based jelly preparations

produce of meat-based jelly preparations

undertake meat-based jelly preparations

Skill type

skill

Skill reusability level

sector specific skills and competences

Relationships

Broader concepts

Essential for

Optional for

Concept URI

Share this page:

ESCO is a Europe 2020 initiative.

DG Employment, Social Affairs and Inclusion of the European Commission developed ESCO in collaboration with stakeholders and with the European Centre for the Development of Vocational Training (Cedefop).

CONTACT ESCO
Current version: ESCO v1.1.1 (Last update 26/09/2022)