European and international developments in skills and competencies ontologies

1. European and international developments in skills and competencies ontologies Jörg Markowitsch 3s Unternehmensberatung GmbH 28. Feb. 2008, NUOV, Prague 3s Unternehmensberatung GmbH, www.3s.co.at

2. Competence Profiles Competence-Certificates Course descriptions E-Portfolio Learning biographies Curricula Vitae Curricula Resume Syllabus Competence-portfolios Certificates Qualifications Frameworks Job descriptions Educationalpassports Job profiles Job advertisments Job references Job seeker profiles Occupational profiles 3s Unternehmensberatung GmbH, www.3s.co.at

3. Starting point How can we... ...formulate Knowlege, Skills and Competences (KSC) in Job descriptions, Curriculas and CVs and the like... ...so that they can be understood (unambiguously) in other countries? 3s Unternehmensberatung GmbH, www.3s.co.at

4. Methods to decribe & valuate KSC Skills measurement high standardisation and high comparability, restricted area of application, mainly used in recruiting, only shows small section of reality Skill Portfolios / competence records high individual value, mainly used in counselling, no comparability because of low degree of standardisation Ontologies / Classification of skills and competencies New approaches to standardize and classify terminology, used both for occupational information and counselling as well as job matching 3s Unternehmensberatung GmbH, www.3s.co.at

5. conceptual competenceprocedural competenceperformance competence Greeno, Riley und Gelman (1984) Heuristic Competence Epistemological Competence Actualized competence Objective Competence Subjective Competence Stäudel (1987) competencies for coping with complexity perceptive competencies normative competencies cooperative competencies narrative competencies Canto-Sperber, Dupuy (2001) ‚Scientific‘ typololgies of KSC (examples) 3s Unternehmensberatung GmbH, www.3s.co.at

6. Knowledge Skills Competence European Qualifications Framework Vocational Skills (‚Fachkompetenz‘) Personal Skills (‚Personalkompetenz‘) Social Skills (‚Sozialkompetenz‘) German Curricula(dual system) Social skills and competences Organisational skills and competences Technical skills and competences Computer skills and competences Artistic skills and competences Other skills and competences European CV ‚Pragmatic‘ typologies of KSC (examples) 3s Unternehmensberatung GmbH, www.3s.co.at

7. Skills & competencies catalogues, classifications, -thesauri and ontologies Europe / National AMS-Qualifikationklassifikation (AT) http://bis.ams.or.at/qualifikationen.htm CZECH ISTP (CZ) http://www.istp.cz ROME (FR) http://rome.anpe.net/employeur/index.php Kompetenzenkatalog (DE) http://berufenet.arbeitsamt.de/download/public/kompetenzenkatalog.xls 3s Unternehmensberatung GmbH, www.3s.co.at

8. Skills & competencies catalogues, classifications, -thesauri and ontologies European or international DISCO – Dictionary on Skills and Competencies http://disco.3s.co.at EURES CV (EU) http://europa.eu.int/eures O*Net (USA) http://online.onetcenter.org/ 3s Unternehmensberatung GmbH, www.3s.co.at

9. Examples: collaboration in the calculation of costs preparation, cooking and arrangement of dishes for buffets, banquets,… application of relevant terms from the field of gastronomy and catering in two foreign languages The „EUROPASS“-Cook (AT) Profile of Skills and Competencies collaboration in the calculation of costs collaboration in the compilation and planning of menus co-operation in the ordering, acceptance, examination, storage and preservation of goods preparation, cooking and arrangement of the following products and dishes while taking regional, national, and international traditions and habits into account: a) salads, fruit, vegetables, mushrooms, potatoes, pulses, and cereal products b) pasta, soups and sauces c) doughs, batters and fillings d) cold and hot hors d'oeuvres e) fish f) meat for human consumption, sausage and meat products, offal, game and poultry g) cheese and egg dishes h) hot, cold and frozen sweets and desserts preparation, cooking and arrangement of dishes for buffets, banquets, etc. collaboration in the arrangement of buffets and banquets as well as in the serving of dishes processing and serving of ready-cooked dishes co-operation in the maintenance of kitchen devices and equipment application of relevant terms from the field of gastronomy and catering in two foreign languages 3s Unternehmensberatung GmbH, www.3s.co.at

10. Examples: Master's diploma Chinese cuisine Pizza baking experience Staff responsibility ship's kitchen US entry visa Crowd, certificate The „EURES“-Cook Skilled worker’s certificate/diploma Journeyman's certificate, cold-buffet manageress; Journeyman's certificate, cook; Master's diploma, cold-buffet manageress; Master's diploma, cook Other Specialisations À la carte food, Café assistant, Canteen assistant, Catering work, Chinese cuisine, Cold table preparation experience Confectionery baking, Cutting-up experience, Desserts, Diet food, Fish and shellfish, French cuisine, Hot food, cooking experience, Indian cuisine, Indonesian cuisine, Italian cuisine, Japanese cuisine, Korean cuisine, Kosher food, Mexican cuisine, Pizza baking experience, Plain bread baking, Purchasing experience, Raw food, Restaurant kitchen, Salads,Sandwiches, Smorgasbord,Staff planning, Staff responsibility, Starters, Stir-fry dishes, Sushi, Thai cuisine, Traditional fare, Vegetarian food Other Specialisations / Navigation ABC medical care course, Passenger ship, Provisioning experience, ship's kitchen, RoRo-vessel, Seaman's discharge book, Tanker, US entry visa Certificate/licenses Basic safety training, certificate; Boatswain's certificate; Crowd, certificate; Fast rescue boats, certificate; Rescue and standby vessels; À la carte food, cooking experience; Café assistant, Canteen assistant 3s research laboratory, www.3s.co.at

11. Examples: banquet cuisine Czech Cuisine preparing school menus calculation of prices capable of multi-tasking willingness to work overtime keen sense of taste The „DISCO“-Cook Domain Specific Skills & Competencies: adventure catering, food preparation: cuisine management, experience of purchasings, galley, institutional kitchen, quality assessment of food, special techniques of preparing food, carving, cooking at the table; filleting, flambé, garnishing, grilling, special ways of preparing food, à la carte cuisine, banquet cuisine, bread rolls and sandwiches, buffet cuisine, cold buffet, desserts, diet and special cuisine, fish courses, seafood courses, ice specialities; international cuisine: Afghan cuisine, African cuisine, Alsatian cuisine, American cuisine, Arabian cuisine, Argentinian cuisine, Asian cuisine, Austrian cuisine, Bosnian cuisine, Chinese cuisine, Croatian cuisine, Cuban cuisine, Czech cuisine […], Vietnamese cuisine, wok dishes; meat dishes, preparation of marinades, preparation of raw fruit and vegetables, preparing canteen menus, preparing salads, preparing sauces, preparing school menus, preparing snack food, preparing soups, preparing vegetables, starters, vegetarian food, wholefood cuisine, training and test kitchen; restaurant management, calculation of prices (restaurant); service: banquet service, catering, planning menus, […] Non-domain Specific Skills & Competencies managerial and organizational skills: ability to coordinate, capable of multitasking, time management skills; personal qualities and abilities: ability to cooperate, ability to cope with pressure, ability to work in a team, carefulness, hygiene, preference for indoor work, willingness to work overtime, punctuality, willingness to work nights and weekends; physical attributes and abilities: keen sense of smell, keen sense of taste, tolerance of heat, tolerance of odours, creativity; social and communication skills and competencies, basic competence in verbal expression, customer orientation 3s Unternehmensberatung GmbH, www.3s.co.at

12. Examples: Set oven temperatures and place items into hot ovens for baking Adapt the quantity of ingredients to match the amount of items to be baked Mathematics Time Management Equipement Maintenance The „O*Net“-Cook (I) Tasks Observe color of products being baked, and adjust oven temperatures, humidity, and conveyor speeds accordingly (81); Set oven temperatures and place items into hot ovens for baking (80); Combine measured ingredients in bowls of mixing, blending, or cooking machinery (78); Measure and weigh flour and other ingredients to prepare batters, doughs, fillings, and icings, using scales and graduated containers (78); Roll, knead, cut, and shape dough to form sweet rolls, pie crusts, tarts, cookies, and other products (77); Place dough in pans, molds, or on sheets, and bake in production ovens or on grills (76); Check the quality of raw materials to ensure that standards and specifications are met (76); Adapt the quantity of ingredients to match the amount of items to be baked (76); […] Knowledge Food Production (69); Production and Processing (63); Customer and Personal Service (55); Administration and Management (52); Mathematics (52) Skill Instructing (72); Judgment and Decision Making (72); Time Management (69); Reading Comprehension (68); Active Listening (68); Speaking (67); Quality Control Analysis (65); Mathematics (64); Monitoring (64); Coordination (60); Troubleshooting (57); Social Perceptiveness (55); Critical Thinking (54); Active Learning (54); Equipment Maintenance (52) Operation and Control (52); Management of Personnel Resources (51) 3s Unternehmensberatung GmbH, www.3s.co.at

13. The „O*Net“-Cook (II) Examples: Ability Near Vision (63); Oral Comprehension (63); Oral Expression (60); Speech Clarity (56); Visual Color Discrimination (56); Speech Recognition (53); Arm-Hand Steadiness (53) Work Activity: Detailed Work Activity Getting Information: follow recipes (74), read work order, instructions, formulas, or processing charts (74); Monitor Processes, Materials, or Surroundings: monitor production machinery/equipment operation to detect problems (73), test food to determine that it is cooked (73); Inspecting Equipment, Structures, or Material: perform safety inspections in manufacturing or industrial setting (69); Organizing, Planning, and Prioritizing Work (66); Identifying Objects, Actions, and Events: distinguish colors (65), understand food processing directions (65), understand government health, hotel or food service regulations (65); Making Decisions and Solving Problems (63); […] Work Context Spend Time Standing (99); Face-to-Face Discussions (92); Contact With Others (75); Exposed to Minor Burns, Cuts, Bites, or Stings (74); Physical Proximity (70); Freedom to Make Decisions (69) Spend Time Walking and Running (68); Work Style, Value, Need […] Speech Clarity Test food to termine that it is cooked Understand food processing directions Contact with others Spend Time Walking and Running 3s Unternehmensberatung GmbH, www.3s.co.at

14. EQF‘s implicit hierarchies and attributes hierarchy of occupational tasks and functions Attributes:ISCO, Organisational, competence Attributes:ISCS (?), individual, skills hierarchy of skill acquisition hierarchy of educational systems Attributes:ISCED, systemic, knowledge 3s Unternehmensberatung GmbH, www.3s.co.at

15. Educational hierarchy No reference to educational programmes but explicit reference of the levels 5, 6, 7 and 8 to the levels of the Bologna cycles Comparability with ISCED ISCED refers to knowledge, skills and capabilities ISCED level is related to the degree of complexity of the content of a programme describes learning experiences and acquisition of competences in a hierarchical structure includes non-formally or informally acquired learning outcomes if there is a correspondence with the formal system (external exams) but uses not only learning outcome descriptors 3s Unternehmensberatung GmbH, www.3s.co.at

16. Occupational hierarchy No reference to occupations but addressing functional or organisational contexts which can be identified in the professional world by referring to autonomy and responsibility Comparability with ISCO responsibility (e.g. of leading teams) and autonomy (e.g. learning or working under supervision) used in classifications of occupations or for groups in collective wage agreement reference to ISCED descriptors - enables the inclusion of informally acquired competences 3s Unternehmensberatung GmbH, www.3s.co.at

17. Hierarchy of skills acquisition or competence development No reference to the individual acquisition of skills and competences Comparability with a classification of skills and competences (and levels of skills acquisition) but an international standard classification for skills and competences has not been developed so far Related instruments DISCO - www.skills-translator.net O*Net - http://online.onetcenter.org VQTS – www.VocationalQualification.net 3s Unternehmensberatung GmbH, www.3s.co.at

18. Outlook and open Questions The EQF offers generic descriptors? How should common specific descriptors look like? Is there a need for an International Standard Classification for Skills and Competencies (ISSC) in addition to ISCED and ISCO? How should it look like? Will one classification be sufficient for the different purposes? How can we make use of the existing ontologies? Who should take the lead?(EC, ILO, OECD, CEDEFOP?) 3s Unternehmensberatung GmbH, www.3s.co.at

19. Thank you for your attendance! Contact: Jörg Markowitsch 3s Unternehmensberatung GmbH markoiwtsch@3s.co.at 3s Unternehmensberatung, www.3s.co.at