Field of Activity
Bakers produce a wide range of high-quality baked food products for nutrition, enjoyment and health purposes. They work independently and as part of a team. They display their products and advise and serve customers.
Bakers:
- produce bread and biscuits from different cereal products and sour dough
- produce fine pastries from genoise, sponge, Madeira, choux, marzipan and praline dough, as well as from flaky, shortcrust, yeast and gingerbread pastry
- produce bakery snacks from different ingredients and pastries
- produce party, salty, cheesy and plain biscuits and special dietary bakery products
- prepare small meals using fresh ingredients
- are competent in planning and implementing working and baking processes, and apply quality assurance methods
- observe regulations regarding food hygiene, food legislation and work safety
- take into account nutrition physiology, economic and environmental aspects
- possess basic business calculation skills
- develop product recommendations for specific purposes.
