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Regulation of vocational training to the Baker / to the Baker BäAusbV 2004 execution date: 21.04.2004 full quotation: "regulation of vocational training to the Baker / to the Baker of 21 April 2004 (BGBl. I S. 632)" footnote (+++ text detection from: 1. 8.2004 +++) this Decree is a training regulations within the meaning of section 25 of the vocational training Act and section 25 of the trade and crafts code. The training regulations and the thus harmonised, adopted by the Standing Conference of the Ministers of the Länder in the Federal Republic of Germany outline curriculum for vocational school are published as a supplement to the Federal Gazette.
Input formula on the basis of § 25 para 1 in conjunction with § 2 of the handicrafts Regulation Act as amended by the notice of 24 September 1998 (BGBl. I p. 3074), most recently by article 1 No. 26 of the law of 24 December 2003 (BGBl. I p. 2934) is has been modified, and § 25 para 1 in conjunction with § 2 sentence 1 of the vocational training Act of August 14, 1969 (BGBl. I p. 1112) , last by article 184 No. 1 of the Decree of 25 November 2003 (BGBl. I S. 2304) has been changed, each in conjunction with article 4 of the Act of 20 July 2000 (BGBl. I p. 1045), directed the Federal Ministry of Economics and labour in agreement with the Federal Ministry of education and research: article 1 State recognition of the education profession the training professional bakers/Baker is 1 in accordance with § 25 of the handicrafts Regulation Act for training for the commercial number 30 of Appendix A of the handicrafts Regulation Act and
2. in accordance with section 25 of the Act on vocational education accredited.
Section 2 (1) duration training takes three years.
(2) trainees, where a visit to a school basic vocational education year introduced in accordance with national provisions of a regulation in accordance with § 27a, paragraph 1 to offset the trade and crafts code and section 29, paragraph 1, of the vocational training act as the first year of vocational training is starting operational training in the second year of training.
Article 3 objective of vocational training the knowledge and skills referred to in this regulation to be acquired based on work and business processes. You to be acquired so that empowered the trainees to a qualified professional activities within the meaning of § 1 para 2 of the vocational training Act, which includes in particular independent planning, performing, and controlling, as well as acting in the operational context. The qualifications described in sentence 2 shall be demonstrated in the tests according the articles 9 and 10.
§ Conveys a professional field-wide literacy 4 professional field width literacy training in the first year if company training according to this regulation and the education in vocational school under the national rules on the basic vocational training year.
Section 5 education profession at least the following skills and knowledge are the subject of the vocational training: 1. vocational education and training, labour and collective bargaining law, 2. construction and organization of the training company, 3. safety and health protection at the workplace, 4. environmental protection, 5 implementation of hygiene rules, 6 dealing with information and communication technologies, 7 preparation of operational procedures; Team work, performing quality assurance measures 8, 9 customer service and sales, 10 handling of equipment, machines and devices, 11 camps and controlling food, packaging materials and resources, 12 manufacture of wheat bread and wheat biscuits, 13 manufacture of bread and pastries, 14 manufacture of pastry from dough, 15 manufacture and processing of mass, 16 manufacture and process coatings, fillings and creams , 17 manufacture of party cakes, 18 manufacture of sweets, 19 designing and manufacture of cakes and desserts, 20 manufacture of bakery products snacks, 21 manufacture of small dishes using fresh raw materials.
§ 6 training curriculum skills and knowledge according to § 5 should according to the included instructions for the factual and temporal structure of vocational training (training curriculum) to be taught in the plant. A deviating from the training curriculum factual and temporal structure of the training content is specifically allowed, as far as practical operating characteristics require the deviation.
Article 7 training plan the educators have to prepare a training plan on the basis of the training curriculum for the trainees.
§ 8 record book trainees have to result in a record book in the form of a training certificate. Them is to give opportunity to lead the record book during the training period. The educators have regularly look through the record book.
§ 9 midterm (1) to determine of the level of training is making a midterm. It should take place before the end of the second year of training.
(2) the intermediate runs on the skills listed in the annex for the first year and the first half of the second year of training and knowledge, as well as on the material to be conveyed in the vocational education according to the curriculum, insofar as it is essential for the training.
(3) in less than four hours, the examinee should edit ever a practical task from regions 1 and 2, as well as a practical task in the territory of 3 or 4. The following areas are to put reason: 1. manufacture of wheat bread, 2. manufacture of wheat biscuits, 3 manufacture of pastry from dough or mass, 4 manufacture of bakery products snacks or party cakes.
In carrying out the tasks the examinee to can show that he plan work, under proper use of equipment, plant and machinery perform and evaluate the results and check as well as take into account considerations of hygiene, environmental protection, efficiency, safety, health and customer orientation and here apply the information and communication technology.
(4) in a maximum of 150 minutes, the examinee should edit in writing tasks that relate to the practical tasks. The candidate to demonstrate that he can plan work steps, set equipment, evaluate raw materials, determine quantities and take account of food legislation and measures of quality assurance.
Article 10 examination, final examination (1) examination, final examination extends on the knowledge and skills listed in the annex, as well as on the curriculum taught in the vocational school, as far as it is essential for the training.
(2) in part A of the examination, the examinee should perform work tasks in no more than eight hours and in a total of 15 minutes on this result in a technical discussion during this time. For this purpose come work the following into consideration: 1. manufacture of sourdough bread, 2. manufacture of small pastries of different doughs and different forms, 3 manufacture of bakery products snacks, party cakes or snacks, 4 manufacture of pastry doughs or mass, 5. making a cake.
The work tasks 1 to 3 are compulsory to edit. 4 and 5 is to choose one of the work items. Through the implementation of the work and the technical discussion the examinee to can show that he processes independently plan respecting economic, technical, environmental and temporal specifications in terms of customer expectations, implement and present, take account of safety, health and hygiene at work, accept customer orders, advise clients, pointing out the relevant work item technical backgrounds and explain how to perform the work tasks.
(3) in part B of the examination, the examinee should in writing to edit tasks in the following test areas: 1. inventory management and production technology of baked goods and snacks, 2. business action, 3. Economic and social studies.
In the areas of audit, 1 ERP and production technology of baked goods and snacks and 2 business action are to analyze in particular product-related problems with related planning, technological, mathematical, and hygiene-related issues, assess and present solutions. The testing area economic and social studies are tasks that should relate to real-world cases, in particular from the following areas considered: general economic and social contexts from the professional and working world.
(4) for part B of the examination is to assume following time limits: 1. inventory management and production technology of baked goods and snacks 180 minutes, 2. business action 120 minutes, 3. Economic and social studies 60 minutes.
(5) within the part B of the examination are the test areas to weight as follows: 1. ERP and production technology of baked goods and snacks 50 percent, 2. business trading 30 percent, 3. Economic and social studies 20 percent.
(6) part B of the examination is to complement, if this can be decisive for the existence of testing at the request of the DUT or discretion of the Audit Committee in each test section by an oral examination. In determining the results for the verbally approved testing areas are to weight the previous results and the results of the oral exam in a ratio of 2: 1.
(7) the examination is considered passed if 1 in A section of the exam and 2 in the section of the exam (b) at least sufficient benefits were provided. In two of the test areas of the examination part B at least adequate services must, in the further test area of the test part B no insufficient services may be provided.
§ 11 the existing regulations continue to apply transitional vocational training relationships that exist in the entry into force of this regulation, are, unless the parties agree on the application of the provisions of this regulation.
Article 12 entry into force, expiry this regulation enters into force on 1 August 2004.
Plant (to art. 6) training curriculum for vocational training to the Baker / to the Baker (site: Gazette I 2004, 635-641) section I: basic training item No. No. part of the education profession to negotiating skills and knowledge of temporal values in weeks in the year 1 2 3 1 2 3 4 1 vocational training, labour and collective bargaining law (§ 5 No. 1) a) importance of the employment contract, in particular conclusion, duration and termination , explain during the whole training to convey b) mutual rights and obligations arising from the contract call c) possibilities of vocational training call d) essential parts of the contract call e) call essential provisions of the collective agreements applicable to the training operation (§ 4 No. 1.2) system describe training company (§ 5 No. 2) b) the occupational training plan with b explain) basic of training operation such as shopping , Production, service, sales and management explain c) relationships formed operation and its employees to business organisations, professional organisations and trade unions call d) principles, tasks and functioning of betriebsverfassungs - and staff-legal bodies of formed operation describe 3 safety and health in the workplace (§ 5 No. 3) a) determine risk to health and safety at the workplace and take measures to avoid b) occupational health and safety and accident prevention regulations apply c) describe behaviour in accidents and initiate the first measures d) Regulations of fire prevention use; Describe Verhaltensweisen in fires and fire-fighting measures 4 environmental protection (§ 5 No. 4) in particular: a contribute to the prevention of operational pollution within the professional sphere of influence,) possible environmental impacts by the training company and his contribution to the environmental protection examples explain b) for the training operation, applicable regulations of environmental protection apply c) ways the economic and environmentally-friendly energy and material use to use d) avoid waste; Materials and environmentally friendly waste disposal lead to 5 implementation of hygiene rules (§ 5 No. 5) a) principles of personal hygiene and occupational hygiene applying 4B) apply food hygiene in the operational processes c) food regulations apply 6 dealing with information and communication technologies (§ 5 No. 6) a) 3B explain importance and uses of information and communication systems for the training company) edit work items with the help of information and communication systems c) d observe the regulations on data protection) data maintain and secure 7 preparation of operational procedures; Team work (§ 5 No. 7) a) assignments grasp the 3B) information obtain and use, in particular recipes, product descriptions, literature, catalogues as well as manufacturing instructions and instructions for use c) materials put together d) steps prepare e) work items in the team plan and represent facts 8 perform quality assurance measures (§ 5 No. 8) a) causes of quality defects and determine 2B) c contribute to the improvement of operations on their own farms) select types of test and test equipment d) e ensure the quality of products in accordance with upstream and downstream operations)
fresh, pre-made and finished products according to established criteria assess 9 customer consulting and sales (§ 5 No. 9) a) customer expectations in terms of voice, posture, gestures, facial expressions and clothing note 2 b) sales acts perform 10 handling of systems, machines and equipment (§ 5 No. 10) a) plants, machines and equipment maintain and clean 4 b) installations, machinery and equipment prepare c) use equipment, machines and devices in accordance with the safety regulations , d feed in particular oven) malfunction of systems, devices and machines detect and report 11 camps and controlling food, packaging materials and resources (§ 5 No. 11) a) warehousing of raw materials, prefabricated and finished goods, taking into account temperature, set light and moisture and apply 3 b) types and properties of foodstuffs, in particular their mutual degradation during storage, consider c) packaging store and dispose of d) e store packaging materials for the delivery of goods) resources store 12 manufacture of wheat bread and wheat biscuits (§ 5 No. 12)
Zutaten auswählen und nach Rezeptur einsetzen
Teige nach unterschiedlichen Verfahren aufarbeiten
Herstellen von Feinen Backwaren aus Teigen (§ 5 Nr. 14)
gefüllte und ungefüllte Teile aus Blätterteig aufmachen
Mürbeteig herstellen und verarbeiten
Hefeteige nach unterschiedlichen Verfahren herstellen und verarbeiten
deutschen und dänischen Plunderteig herstellen und verarbeiten
Herstellen und Weiterverarbeiten von Massen (§ 5 Nr. 15)
Zutaten Select and insert 3 b recipe) biscuit mass, in particular Vienna mass, strike c) mass spreading, fill and Bake 15 manufacture and processing of coatings, fillings and creams (§ 5 No. 16) a) Aprikotur produce and process 4 b) glazes produce and process c) cream beat up d) creams make e) produce fillings, especially almond, nut -, cottage cheese and poppy filling section II: specialist training 1 preparation of work processes; Team work (§ 5 No. 7) a) 2B determine demand for materials) processes, taking into account in particular production, economic and ergonomic considerations plan, set and prepare c) check orders and guidelines on feasibility, team 2 f-oriented solutions) results of the implementation of the project d) time and support staff set e) back paper manufacture, set order of manufacturing f) lead lists to procurement, including the use of information and communication technology 2 performing quality assurance Maßnahmen(§ 5 Nr. 8) a) importance and effectiveness of quality assurance measures for 2 b assess the operational procedure) apply types of test and inspection equipment, c conduct incoming goods inspection) operational documentation creating a d) resources, taking into account their effect on food store e) apply quality assurance procedures, particularly refrigeration and fresh holding packaging 4 f) causes of quality defects and eliminate g) check 3 manufacture of bread and pastry recipes and operations from the point of view of quality assurance (§ 5 No. 13) a) raw materials and semi-finished products for wheat , Weizenmisch -, rye -, Roggenmisch - and special breads and pastries select, dosing and insert 5 b according to given recipes) Vorteige produce and c) Insert d Lockerungsmittel, particularly sourdough and yeast,) sourdough based on predetermined formulas and management types produce 12 e) batters produce f) dough in different shapes, even by hand, working on g) Gärprozesse control, in particular taking into account the cold preservation h) back processes for wheat, Weizenmisch- , Roggen-, rye bread and biscuits do 10 i) grain and meal breads make k) produce special breads, especially under use other types of grain and additional seed 4 manufacture of pastry from dough (§ 5 No. 14) a) lichens pastries make 10 b) make shortcrust dough according to different procedures and process c) injection shortcrust pastry mix and train d) tea biscuits from pastry filling, assemble and decorate e) German and French puff pastry to connect and work on f) back processes perform g) gingerbread dough and work on 4 h) heavy dough , in particular for tunnels, establish and work i) nährstoff-, vitamin and mineral nutrient-modified bakery produce 5 manufacture and processing of mass (§ 5 No. 15) a)
heavy mass stir, in particular for mud pies and cakes with fruit 12 b) Makronenmasse produce c) Florentine and Walnut corners make d) Brandmasse produce e) Bienenstichmasse from roast f) meringue mass produce g) mass train, spreading and filling h) back processes perform 6 manufacture and processing of coatings, fillings and creams (§ 5 No. 16) a) protein spray glaze produce and process 3 b) c process fresh and dried fruits and vegetables for fillings) cream manufacture d) savoury filling produce 4 e) select couverture , tempering and process f) German, French and Italian butter and fatty cream manufacture 7 manufacture of party cakes (§ 5 No. 17) a) party wares, especially salt and cheese pastries, doughs and their connections with animal and plant ingredients produce from 3B) pies with different fillings make 3 c) party cakes 8 manufacture of sweets are made of Brandmasse (§ 5 No. 18) a) cold, sorbet or frozen desserts make 3B) sweet egg produce 9 designing and manufacture of cakes and desserts (§ 5 No. 19) a)
Cakes and desserts under consideration of color, shape, taste and their interaction design 6 b) floors and capsules containing fillings composed c) run decoration techniques, in particular paint a, bedding, wrapping, grooves, Trussing and documents d) ornaments and characters design and manufacture e) cakes and desserts from garnish 10 manufacture of bakery products snacks (§ 5 No. 20) a) produce bakery snacks from flying with animal and plant ingredients 4 b) bread and biscuits and garnish c) baked snacks with pads and panels produce 3 d) bakery products snacks develop 11 manufacture of small dishes using fresh raw materials (§ 5 No. 21) a) sweet dough food manufacture, especially Vortex 3 b) eggs produce c) prepare toast variations d) hearty pasta dishes, especially vegetable cakes, onion tart and quiche, prepare 3 e) salads prepared 12 customer consulting and sales (§ 5 No. 9) a) goods 3B present) customer talks situation lead c) clients advice d) bakery products customer-friendly and safe transport Pack 3 e) participate in promotions
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