Baker

Knowledge, skills and competences from CCC

 Knowledge

• Describe technical-technological documentation
• Describe the chemical, technological, energy and health properties of raw materials in bakery
• Describe the phases of the technological process in the production of bakery products
• Explain the simple results of laboratory analysis of raw materials, semi-products and finished products
• Recognize basic and auxiliary raw materials in milling, bakery and pasta production
• Describe characteristics and function of basic and auxiliary raw materials
• Distinguishe the importance and usability of the type of additives in the bakery
• Describe raw material storage conditions
• Indicate standards and regulations relating to storage of raw materials and semi-products in the bakery industry
• Describe the conditions of each stage of the technological process of production depending on the product type
• Describe the significance and characteristics of individual phases of the technological process of production and of different types of products
• Describe changes during the baking process
• Identify the temperature and humidity of the baking depending on the weight of the product
• Differentiate the cooking time depending on the weight of the product and the firing conditions
• Choose a recipe for the desired product
• Differentiate in different ways of replacing, depending on the type of product
• Apply the process of fermentation
• Distinguish the benefits of resting the dough in the mass and adjusts the resting time to the selected technological process and the quality of the raw material
• Compare all ways of dough sharing
• Apply the technique of dividing the dough-sharing machine
• Select basic dough molding procedures
• Differentiate in all ways of dough finishing
• Apply the technological process of making other bakery products, pasta and fine bakery products
• Describe machines and devices used in milling, bakery and pasta production
• Describe the types of machine and machine materials
• Differentiate functions of machines and devices
• Describe machine and machine maintenance methods
• Describe the importance and application of information technologies in the field of expertise
• Describe processes that take place in the dough during firing
• Relate the influence of temperature and relative humidity on the baking process
• Differentiate types of bakery furnaces
• Describe different types of heat treatment devices
• Apply different ways of making bakery products with slow or discontinuous fermentation
• Identify cooling, packaging, storage and distribution conditions in milling, bakery and pasta production
• Differentiate product changes depending on cooling conditions
• Describe cooling, freezing
• Differentiate the process of aging, baking of bakery products
• Draft of bakery products errors
• Choose the appropriate packaging depending on the type of product in milling, bakery and pasta production
• Describe storage conditions
• Describe packaging regulations for declarations and storage of products
• Describe regulations in the area of ​​occupational safety, working regulation and environmental protection
• Describe business communication rules
• Determine the type and cost structure
• Apply the standards of consumption of raw materials
• Use the norms of reporting time
• Describe regulations and regulations in bakery
• Describe the basics of bakery product quality
• Describe basic rules of work organization organization
• Differentiate protection measures at work
• Describe protection measures at work and providing first aid
• Assess the safety of the workplace
• Describe environmental protection

Skills:

• Apply organoleptic methods of control of raw material characteristics
• Prepare and use of tools, tools, devices and machines in milling, bakery and pasta production
• Prepare the workplace and checking the correctness of the machine and the device
• Perform measurements of temperature, pressure, humidity, mass, and the like
• Calculate the quantity composition of individual raw materials depending on the type of product
• Apply a recipe for certain types of products
• Choose and prepare raw materials for the technological process of production
• Conduct continuous phases of the technological process of production of different types of products
• Regulate the parameters in the phases of the technological process of supplying different types of products
• Evaluate completion of individual phases
• Apply principles of good manufacturing practice
• Use the process of high quality substitution (adding raw materials, determining the consistency and the temperature of the dough)
• Control the required temperature of the dough and the area in which the dough “zri” and the time of fermentation (ripening)
• Form all kinds of bakery products from all types of flour and blends (wheat, corn, rye, mixed, special)
• Shape dough in bakery baking and other bakery products, pasta, fast-frozen pasta and fine bakery products
• Produce all bakery products by a special technological process
• Estimate any irregularities in machine and machine operation
• Remove minor failures on machines and devices
• Use information technology
• Determine the cooking time
• Follow the baking process
• Regulate and control the parameters of the baking process
• Perform operation on a stove
• Distinguish the baking quality of pieces
• Recognize defects on the finished product
• Calculate losses during roasting
• Differentiate forms of thermal processing of raw materials or finished products (frying, chewing, steaming, drying, blanching, sterilization)
• Produce baker’s products with controlled fermentation or semi-finished products
• Estimate cooling, packaging, storage and distribution conditions
• Adjust the cooling, packaging, storage and distribution conditions
• Manipulate the finished product
• Use the appropriate packaging depending on the type of product
• Pack products
• Communicate in written and oral form
• Understand various messages in various situations and for different purposes.
• Use information technology in communication
• Govern on the basics of communication in a foreign language
• Plan and organize a job
• Calculate the costs
• Arrange the showcase with bakery products
• Undertake measures for safe operation in accordance with occupational safety and environmental regulations
• Demonstrate first aid

Competences:

• Be aware of the importance of hygienic and technical maintenance of machines and appliances
• Use rational raw materials
• Show responsibility
• Work independently and innovatively
• Participate in team work
• Show awareness of the environmental and health aspects of additives
• Connect health and nutrition to lifelong learning
• Show the autonomy and responsibility of handling machines and devices
• Show the ability to customize
• Monitor the development of new machines and devices, and information technology in milling, bakery and pasta production
• Use packaging in a rational manner
• Recognizes the possibility of injury due to inadequate use of the machine
• The tendency of the initiative
• Positive attitude towards change and innovation
• Show awareness of the importance of occupational safety measures
• Take responsibility for your own work
• Represent ecological awareness