Baker

1. General characteristics of the profession

Bakes bread and bakery products. Knead the dough, determines its readiness for baking. She puts the dough on the sheets and sends them to the oven. Controls the baking process. Regulates the movement of the furnace conveyor. Determines product availability.

2. Requirements for the individual characteristics of a specialist

Physical endurance, delicate sense of smell and taste sensitivity, hand movement coordination, volumetric eye, image memory, observation, tidiness.

3. Medical contraindications

The work is not recommended for people with diseases of the cardiovascular system, respiratory system, musculoskeletal system with impaired motor functions, endocrine diseases (diabetes), skin allergies and eczema of the hands, visual defects, chronic infectious diseases.

Work in the profession is possible for persons with diseases of the organs of hearing, minor defects of the limbs (laying products on trays, transporting trolleys from finished products and bringing empty trolleys).

4. Requirements for training

Good knowledge of organic chemistry, basic knowledge of microbiology and mathematics. Must know the device, principles of operation and rules of operation of ovens, dough dividers and other machines, methods of cutting, preparing and baking dough, safety rules and industrial sanitation, standards and specifications for all varieties of bakery products.

5. Related professions

Biscuit, confectioner, culinary specialist, waffle maker, machinist of the bread production line, machinist of the dividing machines, dough guide, dough molder.