Baker (dual)

Graduates of the Baker programme possess the knowledge, skills and competencies that enable them to perform tasks such as:

preparing raw materials for production (flour, fermentative yeast, salt, water and other ingredients according to production recipes);
preparing the fermentative base (pre-dough);
kneading or mixing ingredients;
shaping bakery products;
monitoring the proofing stage – yeast development required for bread and bakery product production;
baking;
packaging finished products.

integrating technological advances and development trends in the bakery industry into professional activity;
efficient organisation of professional work activities;
analysing and using information from technical documentation;
applying relevant technologies to protect personal health and the environment;
applying and complying with hygiene standards;
ensuring product quality;
complying with the relevant legal framework, including national technical regulations in the field of bakery and pasta production, as well as the internal regulations of the enterprise, during the performance of professional duties;
effective management of risk situations.