Formalization of the Capitalisable Training Unit (C.T.U.)
N.
Title of the Capitalisable Training Unit (C.T.U.)
1
Management of warehouse operations
Type
 basic
 across-the-board
 technical-professional
PART ONE - “ELEMENTS” OF THE TRAINING
KNOWLEDGE
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following knowledge:




storage and refrigeration procedures
techniques and temperatures for preserving the products
provisioning and warehouse management (provisioning techniques, warehouse organisation, the
level of establishment of stocks and re-ordering the goods)
accounting documents
PRACTICAL SKILLS
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following practical skills:










control the correspondence of the goods arriving with those delivered
control expiry of the goods
evaluate availability of the products
place the goods in the appropriate containers/on the appropriate shelves
control availability of the goods
preserve the products
restore the products
verify the temperature of the refrigerators
monitor the temperature of the refrigerated counters/refrigerators
verify transport documents
BEHAVIOUR
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following behaviour:






manage storing execution times well
assumer responsibility and demonstrate reliability
pay attention to quality
comply with safety regulations
comply with hygiene-health regulations
develop problem-solving strategies
PART TWO – PREREQUISITES
Work experience

not requested
Educational qualifications

compulsory full-time education
Other C.T.U.s considered preparatory
Title
1.
Safety and prevention
2.
The business and its organisation
3.
Basic computer knowledge
Type









basic
across-the-board
technical-professional
basic
across-the-board
technical-professional
basic
across-the-board
technical-professional
N.
Title of the Capitalisable Training Unit (C.T.U.)
Type
2
Management of the department
 basic
 across-the-board
 technical-professional
PART ONE - “ELEMENTS” OF THE TRAINING
KNOWLEDGE
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following knowledge:
 goods display techniques
 merchandising techniques
 elements of marketing
 strategic marketing
 promotion techniques
 elements of department logistics
 regulations regarding safety in the workplace
 organoleptic and commodity characteristics of the products
 hygiene-health regulations
 elements of business organisation
 elements of department logistics
PRACTICAL SKILLS
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following practical skills:
 display the goods
 separate the various types of product
 use display aids
BEHAVIOUR
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following behaviour:
 assume responsibility and demonstrate reliability
 be careful and precise
 collaborate with colleagues
 assume responsibility with respect to promotional policies
 show aptitude for team work
PART TWO – PREREQUISITES
Work experience

not requested

Educational qualifications

compulsory full-time education

Other C.T.U.s considered preparatory
Title
4.
Safety and prevention
5.
The business and its organisation
6.
Management of warehouse operations
Type
 basic
 across-the-board
 technical-professional
 basic
 across-the-board
 technical-professional
 basic
 across-the-board
 technical-professional
N.
Title of the Capitalisable Training Unit (C.T.U.)
3
Management of till operations
Type
 basic
 across-the-board
 technical-professional
PART ONE - “ELEMENTS” OF THE TRAINING
KNOWLEDGE
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following knowledge:
 elements of tax and fiscal law
 the systems of payment (POS, credit cards, cheques)
 till functions
 the scanner
 product codes (bar codes, labelling)
PRACTICAL SKILLS
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following practical skills:
 use the scanner
 use the till
BEHAVIOUR
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following behaviour:



show that you can operate the till
Supervise the flow of money required for the imprest fund
Be precise when carrying out operations
PART TWO – PREREQUISITES
Work experience

not requested

Educational qualifications

compulsory full-time education

Other C.T.U.s considered preparatory
Title
7.
Safety and prevention
8.
Basic computer knowledge
9.
The business and its organisation
10.
Management of warehouse operations
Type












basic
across-the-board
technical-professional
basic
across-the-board
technical-professional
basic
across-the-board
technical-professional
basic
across-the-board
technical-professional
N.
Title of the Capitalisable Training Unit (C.T.U.)
4
Management of the customer
Type
 basic
 across-the-board
 technical-professional
PART ONE - “ELEMENTS” OF THE TRAINING
KNOWLEDGE
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following knowledge:
 communication techniques
 sales techniques
 the psychology of the purchase
 the motivation to purchase
 the approach to the customer
 greeting
 the types of sorting
 department logistics
PRACTICAL SKILLS
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following practical skills:




accept the customer’s request
know how to communicate effectively with the customer
manage complaints
manage saying goodbye to the customer
BEHAVIOUR
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following behaviour:




show aptitude to evaluate the different types of customer and interpret their needs
show aptitude to listen to the customer
have a precise, well-looked after personal image
put the customer first
PART TWO – PREREQUISITES
Work experience

not requested

Educational qualifications

compulsory full-time education

Other C.T.U.s considered preparatory
Title
11.
Management of the Department
12.
Management of till operations
Type






basic
across-the-board
technical-professional
basic
across-the-board
technical-professional
N.
Title of the Capitalisable Training Unit (C.T.U.)
5
Product management
Type
 basic
 across-the-board
 technicalprofessional
PART ONE - “ELEMENTS” OF THE TRAINING
KNOWLEDGE
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following knowledge:






hygiene-health regulations
the HACCP system
types of instruments
organoleptic and commodity characteristics of the products
cleaning techniques
cutting and portioning techniques
PRACTICAL SKILLS
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following practical skills:





clean the product
portion the product
weigh the product
wrap the product
price the product
BEHAVIOUR
To acquire the knowledge necessary to exercise the competences of the reference C.U. the subject must
have the following behaviour:





Pay attention to the management of execution times of storage operations
Assume responsibility and show reliability
Comply with safety regulations
Comply with hygiene-health regulations
Develop problem–solving strategies
PART TWO – PREREQUISITES
Work experience

not requested

Educational qualifications

compulsory full-time education

Other C.T.U.s considered preparatory
Title
13.
Safety and prevention
14.
Management of warehouse operations
15.
Management of the Department
Type









basic
across-the-board
technical-professional
basic
across-the- board
technical-professional
basic
across-the-board
technical-professional