Lecture
1. General characteristics of the profession
Performs technological operations for the production (preparation, cutting, separation, forming of dough; baking dough pieces) bakery products, as well as flour confectionery.
2. Requirements for the individual characteristics of a specialist
Developed figurative memory, accuracy, physical health, well-developed taste, smell and vision, observation.
3. Medical contraindications
The work is not recommended for people suffering from diseases of the cardiovascular system, respiratory system, musculoskeletal system with impaired motor functions, endocrine diseases (diabetes), skin allergies and hand eczema, visual defects, chronic infectious diseases that are bacteria carriers
4. Requirements for training
Should know: basic information about the production of bakery and flour confectionery products. Product range; classification and grade. Technological process; methods and methods of its implementation. Types and classification of raw materials. Purpose, composition, properties and grade of raw materials.
5. Related professions
Baker, machinist dough processing machines, test lead
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Professions and specialties
Terms: Professions and specialties