Qualification Standard

Authorising body:
Group of fields: Food and Food Chemistry
Occupation: Confectioner
Validity of standard: from 25/2/2013
Qualification level: 3

Qualification Standard

Vocational competence Level

Receiving and storing raw materials and semi-finished products for making chocolate

3

Selecting the technological procedures, conditions and parameters for making chocolate

3

Preparation, calculation of consumption and processing raw materials according to the technological procedure

3

Preparation and making chocolate for various purposes

3

Hand making chocolate sweets (chocolate pralines), mould production (production of fillings)

3

Operating and setting machines and equipment for making chocolate

3

Designing, visual presentation and arranging of confectionery products

3

Evaluating quality of confectionary raw materials, semi-finished products and finished products

3

Storing, packaging and distribution of chocolate semi-finished and finished products

3

Carrying out hygiene-sanitation activities in confectionary production, keeping safety rules and regulations for food safety

3

Sale of chocolate products and garnishments

3

Operational bookkeeping when producing and selling confectionary products

3

Following entities have contributed

The qualification standard was prepared by the Sector Council of food processing and feed industry. It has been established and licensed for this activity by the Chamber of Commerce of the Czech Republic, the Confederation of Industry of the Czech Republic and the Agrarian Chamber of the Czech Republic.

 

Entities represented in the following work group have contributed:

 

ADÉLKA, a. s.

SŠ potravinářství a služeb Pardubice (Secondary School of Food Processing and Services Pardubice)

PENAM, a. s.