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

After Vg3

Raw materials and production

• plan, carry out, evaluate and document the production of bakery goods
• select and use hand tools, machines and equipment, and carry out daily maintenance on these
• evaluate the quality of raw materials and store and handle the raw materials according to current rules and regulations
• utilise the properties and qualities of raw materials to produce different products, and give an account of how raw materials influence each other
• give an account of how plussage of liquids influences the baking process
• make leaven and sour dough, and explain the significance of predough
• produce different bakery goods with the company's production equipment
• develop recipes and produce bakery goods for different user groups and different purposes
• produce layered doughs
• perform hand-kneaded work on different products
• optimise the kneading of the dough
• evaluate leavening and roasting different products and be able to give an account of deviations
• carry out calculation of quantities and use digital tools to calculate goods and production costs based on a given recipe
• discuss and elaborate on the significance of bakery goods for diet and health
• perform work in line with ergonomic principles

Hygiene and quality management

• practice good personal hygiene and production and food industry hygiene according to current rules and legislation
• perform cleaning and cleaning inspections according to current rules and cleaning schedules
• perform work in line with current rules and quality management systems
• store, aftertreat, package and mark products according to current rules for this
• participate in work with fighting insects and other harmful vermin, and follow routines established in this area

Trade, company and environment

• discuss and elaborate on the trade's framework conditions and organisation, and which factors can influence economic results
• discuss and elaborate on what professionalism and customer service involve
• give an account of content in relevant national and international legislation applicable to the consumer 's rights and obligations, including rules about the right of appeal
• give an account of consumer rights and demands to product labelling and food safety, and current rules and regulation in this area
• use specialist and technical terminology
• practice production and waste handling based on current rules and regulations
• comply with current legislation for environment, health and safety
• perform work in line with ergonomic principles