Qualification Standard

Authorising body: Ministry of Agriculture
Group of fields: Food and Food Chemistry
Occupation: Baker
Validity of standard: from 10/4/2018
Qualification level: 3

Qualification Standard

Vocational competence Level

Receiving and storing raw materials, semi-finished products and ingredients for the production of bread and ordinary bakery products

3

Selecting the technological procedures for the production of bread and ordinary bakery products

3

Preparation, calculation of consumption and processing raw materials for the production of bread and ordinary bakery products

3

Production of sourdough and leaven for bread and ordinary bakery products

3

Dough dividing and moulding

3

Operating and setting a dough proofer

3

Baking bread and ordinary bakery products

3

Storing, packaging and distribution of bread and ordinary bakery products

3

Operating machines and equipment for bakery production

3

Evaluating quality of raw materials, semi-finished products and finished bakery products

3

Carrying out hygiene-sanitation activities in bakery production, keeping safety rules and regulations for food safety

3

Sale of bread and ordinary bakery products

3

Operational bookkeeping when producing and selling bakery products

3

Following entities have contributed

The qualification standard was prepared by the Sector Council of food processing and feed industry. It has been established and licensed by the Chamber of Commerce of the Czech Republic, the Confederation of Industry of the Czech Republic and the Czech Agrarian Chamber.

 

Entities represented in the following work group have contributed:

Podnikatelský svaz pekařů a cukrářů v ČR

Michelské pekárny Premium, s. r. o.

Asociace kuchařů a cukrářů České republiky, AKC ČR pobočka Brno