§ OCCUPATION · GLOBAL STANDARDS

baker

Bakers make a wide range of breads, pastries, and other baked goods.

Description

Bakers make a wide range of breads, pastries, and other baked goods. They follow all the processes from receipt and storage of raw materials, preparation of raw materials for bread-making, measurement and mixing of ingredients into dough and proof. They tend ovens to bake products to an adequate temperature and time.

Theoretical Knowledge

ESSENTIALTheoretical knowledge required

food safety principles crafting food and beverage industry bakery ingredients financial capability bakery production methods

OPTIONALAdjacent knowledge that strengthens fit

biotechnology processes of foods and beverages manufacturing milling machines mill operations energy conservation fermentation processes of food

Practical Skills

ESSENTIALApplied skills & competences

monitor machine operations mould doughs maintain cutting equipment monitor temperature in farinaceous processes prepare bakery products administer lactic ferment cultures to manufacturing products set up machine controls monitor flour unloading equipment knead food products ensure correct use of bakery equipment select adequate ingredients clean food and beverage machinery follow hygienic procedures during food processing apply requirements concerning manufacturing of food and beverages check quality of products on the production line apply flame handling regulations care for food aesthetic store raw food materials measure precise food processing operations work according to recipe operate mixing of food products mark differences in colours apply HACCP bake goods ensure sanitation operate weighing machine administer ingredients in food production apply GMP tend bakery ovens

OPTIONALOptional competences

label samples assist in the development of standard operating procedures in the food chain create new recipes dispose food waste tend packaging machines perform services in a flexible manner follow verbal instructions keep inventory of goods in production make artistic food creations monitor operations of cleaning machines ensure compliance with environmental legislation in food production operate a heat treatment process monitor roasting lift heavy weights analyse characteristics of food products at reception stand high temperatures act reliably examine production samples select adequate packaging for food products work in an organised manner manage challenging work conditions during food processing operations manage production changeovers follow written instructions bake confections negotiate price liaise with colleagues work in a food processing team execute chilling processes to food products recruit employees identify the factors causing changes in food during storage improvise to occuring food processing situations follow production schedule enforce health and safety regulations for bread products handle delivery of raw materials control of expenses identify market niches disassemble equipment exert quality control to processing food liaise with managers manufacturing of confectionery provide training on quality management supervision adapt efficient food processing practices

Data Source: Unified Global Standards (ISCED, ISCO, O*NET, ESCO)