Further Vocational Qualification in the Bakery Sector
Holders of the Further Vocational Qualification in the Bakery Sector work in small bakeries (Baker) and confectioneries (Confectioner) and in the baking industry (Industrial Baker) making different bakery products from dough into finished products. In industrial bakeries, qualification holders require help also from other people with various competencies. Qualification holders master the ingredients of a bakery and their use. They know how to weigh the ingredients and make doughs and batters for bread, buns and pastries. They form doughs into products, take the products to rise and bake them at correct temperatures for the required time. Confectioners make various confectionary products from making doughs and batters to baking, decoration, finishing and packaging. Depending on the chosen optional units, industrial bakers master two or three phases of the manufacturing process in the baking industry. Confectioners and bakers also make special dietary products.
Qualification holders master food safety and the use of machines and equipment. They also keep their work environment tidy and clean, complying with food legislation and the company's self-monitoring programme. Qualification holders are familiar with instructions related to occupational health and safety and ergonomics. They wrap the products in appropriate packaging, make product labels, package products, and send them to customers. They work economically, productively, and flexibly and master the working methods of the bakery sector. Qualification holders know how to ensure product quality and use information technology in their work.