Bundesinstitut für Berufsbildung (BIBB)

Designation of occupation

Baker
Recognized by ordinance of 30 April 2004 (BGBl. I, p. 632)

Duration of traineeship

3 years
The venues for training are  company and part-time vocational school (Berufsschule).

Field of activity

Bakers produce a wide range of high-quality baked food products for nutrition, enjoyment and health purposes. They work independently and as part of a team. They display their products and advise and serve customers.

Occupational skills

Bakers

• produce bread and biscuits from different cereal products and sour dough
• produce fine pastries from genoise, sponge, Madeira, choux, marzipan and praline dough, as well as from flaky, shortcrust, yeast and gingerbread pastry
• produce bakery snacks from different ingredients and pastries
• produce party, salty, cheesy and plain biscuits and special dietary bakery products
• prepare small meals using fresh ingredients
• are competent in planning and implementing working and baking processes, and apply quality assurance methods
• observe regulations regarding food hygiene, food legislation and work safety
• take into account nutrition physiology, economic and environmental aspects
• possess basic business calculation skills
• develop product recommendations for specific purposes.
  

Last modified on: August 20, 2007