1.1 Naziv zanimanja(Name of the occupation)

Pekar (Baker)

1.2 Šifra zanimanja (Code of the occupation)


1.3 Struka (Occupation family)

Agriculture and food processing

1.4 Međunarodna kvalifikacija (International classification)


1.5 NIVO POTREBNIH KVALIFIKACIJA (Level of required classification)



2.1 OPIS ZANIMANJA (description of the occupation)

A baker makes products of different types of flour, machine or hand, rips and bakes bread and various types of biscuits and pies. It selects and prepares raw materials, handles machines and appliances, molds dough, makes baking, manipulates with finished labels.

2.2 Grupa poslova / ključni poslovi / aktivnosti (Group of tasks / key tasks / activities)

2.3. Potrebna znanja, vještine i kompetencije (Required knowledge, skills and competence)

Preparation and organisation of work

  • Review the working documentation, determine the working procedure
  • Organize your work and work with smaller groups
  • Overview of operating instructions and technical documentation (work order, laboratory reports, technical-technical instructions by product type, start-up time, type of technological process)
  • Prepare the workplace
  • Provide personal hygiene and hygiene of work space and workplace
  • Prepare the workplace and working resources (raw materials, machines, equipment and tools, checking and adjusting the microclimate conditions)
  • Check the conditions and temperature of the refrigeration space for raw materials


  • 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



  • 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



  • Be aware of the importance of hygienic and technical maintenance of machines and appliances

Operational tasks

  • Choice and prepare of raw materials according to the norms depending on the type of product
    • Perform quantitative and qualitative control of raw materials
    • Weigh raw materials and semi-finished products
    • Manually sift flour over the screen or monitoring and controlling automatic transportation and sowing
    • Measure the amount and temperature of water and other liquids in accordance with the technological documentation
    • Thermally process (pops) or noodles of flour, seeds, bran or other raw materials
    • Prepare a quill or a sour cake
  • Implementation of the technological process for the production of different types of products
    • Dissolve the raw materials prescribed by the recipe
    • Make various types of dough
    • Follow the “ripening” of the dough in the mass and, if necessary, make the dough move – “dumpling”
    • Share the dough
    • Control the weight of the piece of dough
    • Round molds dough pieces
    • Slightly shape dough pieces into baked bakeries or roasting bacon
    • Control inter-distant rest and fermentation of the dough
    • Control the final mold design
    • Determine the degree of maturity of the dough and its ability to bake
    • Prepare, cut, spit or otherwise prepare dough baking pieces
    • Prepare and control the parameters
    • Manually or automatically matche the dough pieces in the oven and monitors filling the oven
    • Adjust and monitor the uniformity of filling during firing
    • Manually or automatically remove finished products from the oven
    • Carry roasted products
    • Produce other bakery products such as chops, grasshoppers, crackers, millers, cutlery and others.
    • Produce special bakery products such as pizza, burek, pita, tortillas …
    • Produce pasta and other bakery products
    • Freeze and dehumidifies the products
    • Produce bakeries with controlled fermentation
    • Produce sliced ​​bakery products
    • Cut, dry or drank the bread
    • Adjust the drying (time and temperature)
    • Additionally dry the bread and the melon down
  • Manipulation of finished products (cooling, packaging, storage, distribution)
    • Control the cooling of roasted products, unfermented and partially fermented products
    • Control the freezing or pasteurization of special products
    • Cut or control automatic cutting of products
    • Manually or mechanically pack products
    • Declare products
    • Control the weight of bakery products
    • Store the products
  • Handling equipment, tools, devices and machines
  • Handle various bakery accessories and tools
  • Handle the mixing machine
  • Handle fermentation chambers
  • Handle shaping machines
  • Handle the shredder
  • Heat the oven (adjusts the temperature, humidity, baking zones, roasting chart etc.)
  • Providing hygiene and product quality
    • Follow sanitary and hygiene regulations are maintain in all phases of production and storage
    • Sort and appropriately dispose of waste


  • 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



  • 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



  • 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

Communication, commercial and administrative tasks

  • Communication with superiors, associates and clients (customers, clients)
    • Communicate with his superior
    • Communicate with associates
    • Communicate with clients
  • Procurement of raw materials and sales of products
    • List needs and supplies raw materials
    • Calculate the price of the product
    • Sell finished products
  • Completing the working documentation
    • Complete production reports
    • Complete the work diary


  • Describe business communication rules
  • Determine the type and cost structure
  • Apply the standards of consumption of raw materials
  • Use the norms of reporting time



  • 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



  • The tendency of the initiative
  • Positive attitude towards change and innovation

Quality assurance, safety at work, preserving health and the environment

  • Perform organoleptic control of raw materials, raw materials and finished products in accordance with standards and norms
  • Control the quality of their work at all stages of production
  • Control the quality of finished products
  • Control the quality of the packaging
  • Check raw material usability and warns of observed irregularities (appearance, smell, packaging status)
  • Perform work so that personal security, employee safety and the environment are not compromised


  • 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



  • Undertake measures for safe operation in accordance with occupational safety and environmental regulations
  • Demonstrate first aid



  • Show awareness of the importance of occupational safety measures
  • Take responsibility for your own work
  • Represent ecological awareness

2.4 Poželjni stavovi koje se odnose na zanimanje (Desirable attitudes related to the occupation)

Bakery work requires conscientiousness, precision, readiness for teamwork, learning and correctness.


3.1 Potrebe na tržištu rada (Needs at the labour market)

Bakeries (independent trades), bakery industry, chain stores, restaurants and pizzerias. There are significant labor market needs.


4.1 Članovi ekspertne grupe (Expert group members)

  • Suad Alić – Direktor – JU Srednja škola poljoprivrede, prehrane i uslužnih djelatnosti Sarajevo
    Dušan Sarajlić – APOSO
  • Mirjana Lolić – JU Poljoprivredno-prehrambena škola Prijedor
  • Suzana Mršić – JU Poljoprivredno-prehrambena škola Prijedor
  • Adalbert Vonsović – JU Poljoprivredna i medicinska škola Brčko
  • Eldad Mrkaljević – JU Poljoprivredna i medicinska škola Brčko
  • Gordana Vuković – JU Centar srednjih škola Trebinje
  • Milka Kantar – Unija udruženja poslodavaca Republike Srpske
  • Edin Strukan – Pedagoški zavod USK.

4.2 Predlagatelji (Proponents)

Competent education authorities

4.3 Web-stranica na kojoj je odluka o usvajanju standarda zanimanja objavljena

(Web-page of the decision on adoption of the occupational standard)


4.4 Rok do kojeg standard zanimanja treba evaluirati (The deadline by which the OS should be reviewed)

5 years


5.1 Specifična zakonska regulativa za zanimanje (Specific regulations for the occupation)

Food Safety Regulations, Labor Legislation, Quality Standards for Food Hygiene and Food Safety (HAACP)

5.2 Rizici i radni uvjeti (Risks and working conditions)

The baker mainly works while standing or moving, which requires good tolerance to body fat and health. In its daily work, the baker comes into contact with raw materials that can cause allergies to people who are hypersensitive, as well as work at high temperatures and high humidity conditions. The nature of the job requires readiness to work at night, on weekends and on holidays.

5.3 Specifični zahtjevi (Specific requirements)

  • Normal eyesight and hearing as well as sensitivity and sensitivity of the hands and fingers
  • Enhanced sense of smell and taste
  • Desirable sense of design, physical strength and endurance