Curriculum for Baking VG3 / in-service training at a training establishment (BAK3-01)

The main subject area is concerned with raw materials and storage, and the utilization and handling of raw materials. Furthermore, the subject covers basic handicraft skills of the trade, and planning and execution of production. The significance of the raw materials for diet and health is also included.

The main subject area is concerned with quality management systems, internal control, personal hygiene and hygiene for the food trades in general. Furthermore, current legislation and the role of inspectorate authorities are also important themes.

The main subject area is concerned with the company's place in society, its organisation and framework conditions for the trade in general. Environment, health and safety are a part of the main subject area.