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Skills & competences

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Hierarchy view

K - knowledge
L - language skills and knowledge
S - skills
S1 - communication, collaboration and creativity
S2 - information skills
S2.0 - information skills
S2.1 - conducting studies, investigations and examinations
S2.2 - documenting and recording information
S2.3 - managing information
S2.4 - processing information
S2.5 - measuring physical properties
S2.5.0 - measuring physical properties
S2.5.1 - measuring dimensions and related properties
S2.5.2 - weighing
- determine crane load
- determine shreds sizes percentage in cigarettes
- identify physical characteristics of performer
- weigh animals for food manufacturing
- weigh fruits and vegetables
- weigh leaf quantity per cigar
- weigh materials
- weigh merchandise
- weigh raw materials at reception
- weigh shipments
- weigh varnish ingredients
S2.6 - calculating and estimating
S2.7 - analysing and evaluating information and data
S2.8 - monitoring, inspecting and testing
S2.9 - monitoring developments in area of expertise
S3 - assisting and caring
S4 - management skills
S5 - working with computers
S6 - handling and moving
S7 - constructing
S8 - working with machinery and specialised equipment
T - transversal skills and competences

weigh parts of animal carcasses

transversal skills and competences

life skills and competences

applying general knowledge

apply knowledge of science, technology and engineering

carry out work-related measurements

weigh materials

working with machinery and specialised equipment

using precision instrumentation and equipment

using precision measuring equipment

operate weighing machine

weigh animals for food manufacturing

weigh parts of animal carcasses

skills

information skills

measuring physical properties

weighing

weigh parts of animal carcasses

weigh parts of animal carcasses

Description

Description

Weigh the prepared parts of meat after cutting and deboning them for the next process in the manufacturing of meat products or for direct selling. Tag containers for weight and contents.

Alternative Labels

balance parts of animal carcasses

measure parts of animal carcasses

put parts of animal carcasses

weigh a part of an animal carcass

weigh parts of an animal carcass

Skill type

skill

Skill reusability level

sector specific skills and competences

Relationships

Broader concepts

Essential for

Concept URI

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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 v1.1.2 (Last update 22/02/2024)