Bakery Manufacturer

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