After Vg3
Raw materials and production
The aims of the training are to enable the apprentice to- 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
The aims of the training are to enable the apprentice to- 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
The aims of the training are to enable the apprentice to- 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
Side 6 Av 7