Production of desserts and cakes (code: 29-007-H)

Qualification Standard

Vocational competence	Level
Receiving and storing raw materials and semi-finished products for confectionery production	3
Selecting the technological procedures for the production of desserts and cakes	3
Preparation, calculation of consumption and processing raw materials for confectionery production	3
Production of confectionery dough, pastes and semi-finished products	3
Dough dividing, moulding and filling, material batching	2
Preparation and use of basic fillings and coatings	3
Baking confectionery products	3
Finishing and decorating desserts and cakes	3
Storing, packaging and distribution of confectionery products	3
Evaluating quality of confectionery raw materials, semi-finished products and finished products	3
Sale of confectionery products	3
Operating and setting machines and equipment for confectionary production	3
Carrying out hygiene-sanitation activities in confectionery production, keeping safety rules and regulations for food safety	3
Operational bookkeeping when producing and selling confectionery 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 by the Chamber of Commerce of the Czech Republic, the Confederation of Industry of the Czech Republic and the Czech Agrarian Chamber.

 

Entities represented in the following work group have contributed:

Podnikatelský svaz pekařů a cukrářů v ČR

Michelské pekárny Premium, s. r. o.

Asociace kuchařů a cukrářů České republiky, AKC ČR pobočka Brno