Key Benefits:
192. Regulation of the Federal Minister for Economic Affairs, Family and Youth on vocational training in the teaching profession of Bäcker/in (Bäcker/in-apprenticeship regulations)
On the basis of § § 8 and 24 of the Vocational Training Act, BGBl. No. 142/1969, as last amended by the Federal Law BGBl. I n ° 82/2008, shall be assigned:
Instructor Baecker/in
§ 1. (1) The teaching profession Bäcker/in is established with a teaching period of three years.
(2) The terms chosen in this Regulation shall include the male and female form.
Professional profile
§ 2. (1) In the course of vocational training in the course of teaching and in the vocational school, the apprentice in the teaching profession is to be able to carry out the following activities in a professional, independent and self-responsible way:
1. |
Carrying out orders for raw materials and auxiliary materials for the production of bread, pastries and fine bakery products (pastries), |
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2. |
Select, accept and check for the use and storage of raw materials and excipients, |
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3. |
Measurement and weighing of raw materials and adjuvants according to recipes, |
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4. |
Cleaning, care and preparation of the equipment used in the bakery, equipment and machines such as scales, kneading machines, agitators, grinding machines, ovens, baking appliances, steam chambers, fermentation and bread plants, bread and bread plants, cooling and bread Deep chilling systems, |
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5. |
Manufacture and prepare (e.g. pressing, grinding, assembling, brotwork) of dough for machine formation and for hand-forming, |
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Taxes and monitoring of the fermentation process, the dough loosening and the dough rest, |
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7. |
Machine shapes and forms of bread, pastries and fine bakery products (fine pastry), |
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8. |
Manufacture and prepare coatings and fillings as well as filling, brushing, glazing and sugaring of fine bakery products (pastry products), |
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9. |
Baking bread, pastries and fine bakery products (pastries), |
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10. |
Storage, cooling and deep-freezing of baking products, |
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11. |
Carry out work, taking into account the relevant safety rules, hygiene rules, standards and environmental standards. |
(2) The Austrian Food Book (Codex Alimentarius Austriacus) is referred to in the respective valid edition for the definition of the bakery products listed.
Professional image
§ 3. (1) The following vocational training is defined for the training in the teaching profession bakery/in. The skills and knowledge referred to shall be conveyed, at the latest in the teaching year referred to in each case, in such a way as to enable the apprentice to pursue qualified activities in the sense of the professional profile, which shall, in particular: Independent planning, carrying out, controlling and optimising.
Pos. |
1. Year of Teacher |
2. Year of Teacher |
3. Year of Teacher |
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1. |
Knowledge of the operational and legal form of the teaching staff |
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2. |
Knowledge of the organizational structure and tasks and responsibilities of the individual operating areas |
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3. |
Introduction to the tasks, the branch position and the offer of the teaching establishment |
Knowledge of the market position and the customer base of the teaching company |
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4. |
Basic knowledge of the ergonomic design of the workplace |
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5. |
Knowledge of work planning and work preparation |
Perform work planning; set work steps, work equipment and working methods |
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6. |
Basic knowledge of industry-specific legislation and standards |
Knowledge of sectoral legislation, in particular food labelling regulation and standards |
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7. |
Knowledge of the regulations relating to personnel and industrial hygiene (hygiene regulations) and the importance of hygiene measures |
Use of the operational measures relating to personnel and industrial hygiene (hygiene regulations) in compliance with the prescribed application guidelines and protective measures in the handling of cleaning and disinfecting agents |
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8. |
Handling and maintenance of the tools, equipment, machines, devices, devices and working tools to be used |
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9. |
Knowledge of the structure and function of the equipment used in the bakery, equipment and machines such as scales, kneading machines, agitators, grinding machines, ovens, baking appliances, steam chambers, fermentation and bread plants, bread and bread plants, refrigerators and other equipment Deep cooling systems |
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10. |
Cleaning, care and preparation of the equipment used in the bakery, equipment and machines such as scales, kneading machines, agitators, grinding machines, ovens, baking appliances, steam chambers, fermentation and bread plants, bread and bread plants, cooling and bread Deep cooling systems as well as detection and elimination of simple discharge problems in the production process |
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11. |
Knowledge of raw materials, auxiliary substances and semi-finished products (such as grinding products, milk and dairy products, fats, eggs, honey, sugar, fruits, spices, flavourings, gelling and thickening agents, attractants, yeast, salt, baking agents), their properties, Storage (temperature, humidity, light) and uses as well as the packaging materials and equipment |
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12. |
Basic knowledge of business-specific procurement opportunities and the identification of needs |
Knowledge of the company-specific procurement opportunities and the organizational implementation of procurement |
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13. |
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Cooperation in determining the need for raw materials and auxiliary substances |
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14. |
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Preparing and co-working with orders for raw materials and auxiliary materials |
Carrying out orders for raw materials and auxiliary substances |
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15. |
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Participation in selecting, taking and checking for the use and storage of raw materials and auxiliary substances |
Select, accept and check for the use and storage of raw materials and auxiliary substances |
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16. |
Knowledge of the recipes and baking times for bread, pastries and fine bakery products (fine pastries) |
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17. |
Knowledge and application of job-specific mathematics, such as recipe calculations, mixing components |
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18. |
Measuring and weighing as well as pre-treatment of raw materials and adjuvants (such as meal products, milk and dairy products, fats, eggs, honey, sugar, fruits, spices, flavourings, gelling and thickening agents, attractants, yeast, salt, baking agents) and Semi-finished products according to recipes |
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19. |
Manual and machine preparation (by means of kneading machines, stirrers) of dough for pastries, bread, fine bakery products (fine pastry) as well as of masses (especially biscuit and sand masses) |
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20. |
Knowledge of the types of driving, fermentation delay, digestion, partial loosening (sourdough, yeast), dough rest (rest period, humidity, temperature) |
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21. |
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Control and monitoring of the fermentation process (e.g. by means of a fermentation gas system), the dough loosening and the dough rest |
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22. |
Preparation (e.g. pressing, grinding with grinding machine, drawing together, bread-making) of dough pieces for machine formation and for hand forming |
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23. |
Knowledge of the production and use of pre-dough |
Manufacture and use of pre-pastry |
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24. |
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Machine shapes as well as hand shapes of various pastries, bread and fine bakery products (fine pastries) |
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25. |
Knowledge of the baking types (pushed, pushed), the processes during the baking process and the cooling process |
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26. |
Raising, heating and charging of ovens, baking ovens or steam chambers for the production of bread, pastries and fine bakery products (fine pastry) |
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27. |
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Monitoring and controlling the baking process as well as draining of ovens, baking devices or steam chambers |
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28. |
Manufacture and preparation of coatings and fillings for fine bakery products (fine pastries) |
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29. |
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Processing of coatings and fillings for fine bakery products (fine pastries) by filling, brushing, glazing and sugaring |
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30. |
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Knowledge of the production of products garnished as hedacons |
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31. |
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Knowledge of the possibilities of errors and their possibilities for recognition of dough and baking products |
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32. |
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Detection of defects in dough and baking products |
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33. |
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Knowledge of product-friendly packaging and storage of baking products |
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34. |
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Product-friendly packaging and storage of products |
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35. |
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Knowledge of the cooling technology and the fresh-holding packaging technology for fresh baking of baking products |
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36. |
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Cooling, deep-freezing and thawing of baking products and semi-finished products |
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37. |
Conduct discussions with superiors, colleagues, customers and suppliers in accordance with the appropriate language of expression |
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38. |
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Basic knowledge of the sales-oriented product presentation |
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39. |
Basic knowledge of operational costs, their impact and their impact |
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40. |
Knowledge of quality assurance, including the processing of complaints and the implementation of operational, quality assurance measures |
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41. |
Knowledge and application of the operating hardware and software |
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42. |
Knowledge of the content and aim of the training, as well as essential training opportunities in this area |
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43. |
Knowledge of the relevant safety rules, in particular fire protection and other relevant provisions for the protection of life and health |
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44. |
Basic knowledge of first-time supply in case of occupational accidents |
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45. |
The measures and regulations on the protection of the environment relevant to the teaching profession: basic knowledge of the operational measures for the sensible use of energy in the work-relevant work area; basic knowledge of the work-related work area residual materials and their separation, recovery and disposal of waste |
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46. |
Knowledge of the obligations arising from the apprenticeship contract (§ § 9 and 10 BAG) |
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47. |
Basic knowledge of the labour law provisions which are subject to the law |
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(2) In the course of training in the professional knowledge and skills (with special attention to the requirements and requirements of the company (in order to ensure that the apprentite's personality is formed in order to provide him with the necessary skills for a specialist), he/she must be able to Key qualifications in terms of social competence (such as openness, teamwork, conflict ability), self-competence (such as self-assessment, self-confidence, self-reliance, resilience), methodological competence (such as presentation skills, rhetoric in German language, comprehensibility in the broad guidelines of the The English language) and competence for self-directed learning (such as willingness, knowledge of methods, ability to select suitable media and materials) to be conveyed.
Rejecting Audit
Outline
§ 4. (1) The final examination is divided into a theoretical and a practical test.
(2) The theoretical examination comprises the subject matter of subject matter and subject matter.
(3) The theoretical examination shall not apply if the candidate for examination (s) has reached the teaching objective of the last grade of the professional vocational school or the successful completion of a vocational middle or higher vocational education School has proven.
(4) The practical examination shall include the items of test work and expert discussion.
Theoretical examination
General provisions
§ 5. (1) The theoretical examination shall be carried out in writing. It can be carried out jointly for a larger number of examinees, if this is possible without impairment of the test sequence. The theoretical examination can also be carried out in a computerised form, although all the essential steps for the examination board must be comprehensible.
(2) The theoretical test shall in principle be held prior to the practical examination.
(3) The tasks shall be in accordance with the scope and level of the purpose of the final examination and the requirements of the professional practice. They are to be explained separately to the examinees on the occasion of the task.
(4) The written work of the candidate for examination (s) must be marked accordingly.
Specialist
§ 6. (1) The examination shall include the substantive answer to questions from all the following areas:
1. |
Raw materials and excipients, |
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2. |
tools, machines and equipment, |
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3. |
Description of the production of baking products of all kinds, |
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4. |
Treatment and storage of finished goods as well as their freshness. |
(2) The test can also be carried out in programmed form with questionnaires. In this case, four questions are to be asked in each area.
(3) The tasks shall be carried out in such a way that they can normally be carried out in 60 minutes.
(4) The test shall be terminated after 80 minutes.
Skill
§ 7. (1) The audit shall include tasks from all the following areas:
1. |
Weight calculation, |
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2. |
Percentage calculation, |
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3. |
Final invoice, |
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4. |
simple calculation. |
(2) The use of calculation orders, formulas and tables is permitted.
(3) The tasks shall be carried out in such a way that they can normally be carried out in 60 minutes.
(4) The test shall be terminated after 80 minutes.
Practical examination
Audit work
§ 8. (1) The examination shall be in the form of the processing of an operational work order, including work planning, measures on safety and health protection at work, if necessary, after the examination board has been specified. for the protection of the environment and quality control measures, and shall include the following activities:
a) |
Mixing the dough for bread and pastries as well as kiln work, |
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b) |
Edit and form the different types of pastries and breads by hand and machine, |
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c) |
Manufacture of fine bakery products, ready-to-use fillings and glazes, ready-to-use fine bakery products. |
The individual steps in the execution of the task are to be documented by hand or computer-based. The examination board can provide the examination candidate with relevant documents on the occasion of the task.
(2) The Examination Committee shall, on the basis of the purpose of the final examination, place the requirements of the professional practice and the field of activity of the teaching establishment each/every candidate for examination/into a test work, which is usually carried out in six hours can be performed.
(3) The examination shall be terminated after seven hours.
(4) The following criteria shall apply to the evaluation of the test work:
1. |
The products produced must be flawless in appearance and taste, |
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2. |
the production must be technically and hygienically flawless. |
Expert discussion
§ 9. (1) The expert interview shall be submitted before the entire examination board.
(2) The expert discussion has to be developed from the practical activity. In this case, the practical knowledge of the examination candidate is to be determined by using technical expressions. In the expert discussion, the candidate will show that he/she poses subject-related problems and their solutions, demonstrate the technical background relevant to a contract, and the procedure in the execution of this contract. can be justified.
(3) The purpose of the topic is to correspond to the purpose of the final examination and the requirements of professional practice. In this case, tools, demonstration objects or working methods are to be used. Questions on relevant safety regulations, protection measures and accident prevention, as well as relevant environmental protection measures and disposal measures, should be included. The examination is to be carried out in the form of a conversation that is as lively as possible, with a call for discussion by means of the description of situations or problems.
(4) The expert discussion should take 20 minutes for each and every candidate for examination. An extension of not more than ten minutes has to be done on a case-by-case basis, if the examination board is otherwise not able to assess the performance of the examination candidate.
Repeat Review
§ 10. (1) The final examination of the Lehrabate can be repeated.
(2) If up to two items have been rated "Not sufficiently", the repeat examination shall be limited to the items rated "Not enough".
(3) If more than two items have been rated "Not enough", the entire test shall be repeated.
Final provisions
§ 11. (1) This Regulation shall enter into force on 1 July 2010.
(2) The training regulations for the teaching profession bakery, BGBl. No 491/1973, as amended by the BGBl Regulations. No. 510/1976, BGBl. No 15/1980 and BGBl. II No 177/2005, without prejudice to paragraph 4, with the expiry of 30 June 2010.
(3) The examination regulations for the teaching profession bakery, BGBl. No 271/1975, without prejudice to paragraph 4, with the expiry of 30 June 2010.
(4) Apprentices who are trained in the teaching profession on 30 June 2010 may continue to be trained in accordance with the training regulations referred to in paragraph 2 up to the end of the agreed apprenticeship period and may, until one year after the end of the training period, be completed. agreed on the teaching period for the examination of the teaching qualification according to the examination regulations referred to in paragraph 3 above.
(5) The teaching periods completed in the teaching profession of baker in accordance with the training regulations referred to in paragraph 2 shall be fully attributed to the teaching period in the teaching profession of Bäcker/in accordance with this Regulation.
Mitterlehner