Curriculum for Confectionary VG3 / in-service training at a training establishment (KON3-01)
Utgått
Denne læreplanen har utgått.
After Vg3
Raw materials and production
- plan, carry out, evaluate and document the production of cakes and confectionary goods
- select and use hand tools, machines and equipment, and carry out daily maintenance on these
- store raw materials and finished products according to current rules for this
- order, control and evaluate the quality of raw materials and additives
- adapt production to customer needs and market demands
- produce confectionery goods that are suitable for persons with allergies and food intolerance
- produce short-crust doughs and different short-crust products
- produce mixed and whipped masses and use these for different products
- produce roasted and blanched masses and use these for different products
- produce flaky pastries and different kinds of puff pastry products
- make, glaze and decorate party cakes, dessert cakes and individual portion cakes
- use chocolate and marzipan
- make products from raw material doughs and wholly or partially manufactured materials
- produce confectionery goods with a point of departure in traditions and trends
- carry out calculation of quantities and use digital tools to calculate goods and production costs based on a given recipe
- perform work in line with ergonomic principles
Hygiene and quality management
- practice good personal, production and food industry hygiene according to current regulations
- perform cleaning and cleaning inspections according to current rules and regulations
- perform work in line with current rules and regulations
- 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 which factors can influence company 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
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