Regulation Concerning Vocational Training For The Baker / To The Baker

Original Language Title: Verordnung über die Berufsausbildung zum Bäcker/zur Bäckerin

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Regulation on vocational training in bakery/bakery

Non-official table of contents

BäAusbV 2004

Date of expend: 21.04.2004

Full quote:

" Regulation on vocational training in bakery/ Bäckerin from 21. April 2004 (BGBl. I p. 632) "


(+ + + Text evidence from: 1. 8.2004 + + +)

This legal regulation is a training order within the meaning of Section 25 of the Vocational Training Act and § 25 of the Craft Code. The training regulations and the coordinated framework curriculum for vocational schools, agreed by the Standing Conference of the Ministers of Education and Cultural Affairs of the Länder in the Federal Republic of Germany, will be published as a supplement to the Federal Gazette. Non-official table of contents

Inbox formula

On the basis of section 25 (1) in conjunction with paragraph 2 of the Craft Code in the version of the notice of the 24. September 1998 (BGBl. 3074), the last of which is Article 1 (26) of the Law of 24. December 2003 (BGBl. 2934), and Section 25 (1) in conjunction with Section 2, first sentence, of the Vocational Training Act of 14 June 2000. August 1969 (BGBl. 1112), which was last amended by Article 184 (1) of the Regulation of 25 June 2008. November 2003 (BGBl. 2304), each in conjunction with Article 4 of the Law of 20 June 2003. July 2000 (BGBl. 1045), the Federal Ministry for Economic Affairs and Labour, in agreement with the Federal Ministry of Education and Research, arranges: Non-official Table of contents

§ 1 State Recognition of the Training profession

The training profession bakery/bakery becomes
according to § 25 of the Craft Regulations for Industrial Training Number 30 of Appendix A of the Craft Regulations and
according to § 25 of the Vocational Training Act
state-recognized. Non-official table of contents

§ 2 Training period

(1) The training lasts three years.(2) apprentices who, according to a regulation pursuant to Article 27a (1) of the Craft Regulations and § 29 (1) of the Vocational Training Act, are the first year of the visit to a school-based vocational training year introduced under national law. In the second year of training, vocational training is to be expected. Non-official table of contents

§ 3 Objective of vocational training

The skills and knowledge referred to in this Regulation shall be based on: Work and business processes are mediated. They are to be conveyed in such a way that the trainees are qualified to pursue a qualified professional activity within the meaning of Article 1 (2) of the Vocational Training Act, which in particular is self-planning, carrying out and controlling, and includes actions in the overall operational context. The qualification described in sentence 2 shall also be proven in the tests in accordance with § § 9 and 10. Non-official table of contents

§ 4 Basic vocational field broad education

The training in the first year of training provides a basic vocational training course, if the company training in accordance with this Regulation and the training in the vocational school are carried out in accordance with the provisions of the national law on the vocational training year. Non-official table of contents

§ 5 Training professional image

The subject of vocational training shall be at least the following skills and knowledge:
Vocational Training, Work and Taric Law,
Construction and organization of the training company,
Safety and Health at the Workplace,
Environmental protection,
Translating hygiene rules,
Umwalk with information and communication techniques,
Preparing work flows; working in the Team,
Perform quality assurance measures,
Customer Consulting and Sales,
Hands of Assets, Machines and Devices,
Storage and Control of food, packaging materials and equipment,
Production of wheat bread and small wheat pastries,
Producing bread and small pastries,
Manufactution of fine pastry products from Teigen,
Manufactures and reprocessing masses,
Producing and processing coatings, fillings, and Creams,
Making party small pastries,
Manufacch Desserts,
Design and Production of Tortes and Desserts,
Manufacching Backwarensnacks,
Making small dishes using fresh raw materials.
unofficial table of contents

§ 6 training framework plan

The skills and knowledge according to § 5 are to be based on the factual and chronological breakdown according to the instructions contained in the annex vocational training (training framework plan). A material and time breakdown of the training content, which deviates from the training framework plan, is particularly permissible, insofar as special operational features require the deviation. Non-official table of contents

§ 7 Training plan

The trainees have a training plan for the apprentices on the basis of the training framework plan. Create a training plan. Non-official table of contents

§ 8 Report Sheft

The trainees have a report booklet in the form of a training certificate. They should be given the opportunity to carry out the report sheet during the training period. The trainers have a regular review of the report booklet. Non-official table of contents

§ 9 Intermediate examination

(1) An intermediate examination is to be carried out to determine the level of training. It is to take place before the end of the second year of training.(2) The intermediate examination shall cover the skills and knowledge listed in the Appendix for the first year of training and the first half of the second year of training, as well as the skills and knowledge referred to in the vocational education and training course according to the framework curriculum. mediating teaching material, insofar as it is essential for vocational training.(3) In a maximum of four hours, the examinee shall each work on a practical task from areas 1 and 2 and a practical task in the field 3 or 4. The following areas are to be used:
Production of wheat bread,
Producing wheat pastries,
Manufactution of fine bakery products from dough or Mass,
Production of backwarensnacks or small party pastry.
When performing the tasks, the test object is to show that it is planning work, under carry out the appropriate use of equipment, equipment and machinery, and assess and control the results, as well as aspects of hygiene, environmental protection, economic efficiency, occupational safety, health and safety, and Take into account customer orientation and use the information and communication technology in this context.(4) In a maximum of 150 minutes, the examinee shall process tasks in writing which relate to the practical tasks. The aim of the test is to show that it is possible to plan work steps, determine work equipment, assess raw materials, determine quantities, and take into account regulations and measures of quality assurance in terms of food law. Non-official table of contents

§ 10 Journeyman Examination, Final Examination

(1) The journeyman's examination, final examination extends to those in the asset , as well as the teaching material provided in the course of vocational education and training, provided that it is essential for vocational training.(2) In Part A of the examination, the examinee shall carry out four tasks in total for a maximum of eight hours, and during that time in a total of 15 minutes a technical interview shall be carried out. The following work tasks are considered:
Production of sourdough bread,
Making small pastries of different pasta and different shapes,
Manufactution of Backwarensnacks, small party pastries or small dishes,
Making fine bakery products from dough or crowds,
Making a Torte.
Work Tasks 1 to 3 are mandatory to edit. One of the work tasks 4 and 5 is to be selected. Through the execution of the work tasks and the expert discussion, the examinee is to show that he is planning work processes independently with respect to economic, technical, ecological and time requirements with regard to customer expectations. Implement and present safety, health and hygiene at work, accept customer orders, advise customers, demonstrate the professional background relevant to the work tasks, as well as how to proceed with the The implementation of the work tasks can be justified.(3) In Part B of the audit, the audit task shall be processed in writing from the following examination areas:
merchandise management and production technology of baked goods and small dishes,
business administration Acting,
Economic and social studies.
In the examination areas
merchandise management and production technology of baked goods and small dishes, and
Business Action
are in particular product-related problems with associated planning, technological, mathematical and hygiene-related Analyse, evaluate and present solutions to the facts. For the examination area Economic and social studies, tasks which are to relate to practice-related cases, in particular from the following fields, are considered:
General economic and social contexts from the profession. and the world of work.(4) For Part B of the examination, the following time limits are to be assumed:
1.merchandise management and production technology of Baked goods and small dishes180 minutes,
2.Business action 120 minutes,
3.Economic and social studies60 Minutes.
(5) Within Part B of the review, the examination areas are weighted as follows:
1. Goods and production technology of baked goods and small dishes50 percent,
2. Business Action30 Percent,
3. Economic and social studies20 percent.
(6) Part B of the audit is at the request of the test item or at the discretion of the Audit Committee in be supplemented by an oral examination to the individual examination areas if they can give the test for the existence of the examination. When determining the results for the examination areas examined orally, the results obtained so far and the corresponding results of the oral supplementary examination in a ratio of 2: 1 are to be weighted.(7) The check is passed if
in the test part A and
in Review Part B
at least sufficient performance has been provided. In two of the examination areas of the examination part B, at least sufficient performance must be provided, in the further examination area of the test part B must not have been provided an insufficient performance. Non-official table of contents

§ 11 Transitional rules

On vocational training conditions that exist at the time of entry into force of this Regulation, the , unless the Contracting Parties agree to the application of the provisions of this Regulation. Non-official table of contents

§ 12 Entry into force, override

This regulation occurs on the 1. August 2004, in force. Non-official table of contents

Asset (to § 6)
Training Framework for Vocational Training to the Bäcker/Bäckerin

(Fundstelle: BGBl. I 2004, 635-641)
Section I: Appellate Basic Education
Lfd. No. Part of the training professional image Skills and knowledge to be mediated Time guide values in weeks in the training year
1 2 3
1 2 3 4
1Vocational training, labour and collective bargaining (§ 5 No. 1)a)The importance of the employment contract, in particular the conclusion, duration and termination of the contract. explain mediate throughout the training
b) name mutual rights and obligations under the training contract
c)Possibilities for continuing vocational training call
d)call essential parts of the work contract
e) Key provisions of the pricing agreements applicable to the forming operation
(§ 4 No. 1.2)describe system
Training operations (§ 5 No. 2)b) explain the company training plan with
b)Basic functions of the training company such as purchasing, Production, service, sale and administration
c)Relations of the company and its employees Business organisations, professional representatives and trade unions call
d) Basics, tasks and working methods of the operational and personnel representation-legal bodies of the forming enterprise
3 Safety and Health at Work (§ 5 No. 3) a)To identify health and safety hazards at work and to take action to avoid them
b) Apply occupational health and accident prevention regulations
c)accidents behaviors Describe as well as initiate first actions
d) Apply rules of preventive fire protection; describe behaviors in fires and take action to combat fires
4 Environmental protection (§ 5 No. 4) To avoid (a)a)Possible environmental pressures in the field of occupational exposure, in particular
a) Training company and its contribution to environmental protection to examples
b)Environmental protection regulations applicable to the training establishment applying
c)Using economic and environmentally-friendly energy and material usage options
d) Avoiding waste; substances and materials of environmentally friendly disposal
5 Transating hygiene rules (§ 5 no. 5)a)Applying the principles of human resources hygiene and work hygiene 4
b)Food hygiene in the Applying operational flows
c) Applying food law rules
6 Umwalk with information and communication technologies (§ 5 no. 6)a)The meaning and use of Explain information and communication systems for the training company 3
b)Edit work tasks using information and communication systems
c) Note data privacy rules
d) maintaining and backing up data
7 Preparing work sequences; working in a team (§ 5 No. 7)a)Collating work orders 3
b) Information and use of information, in particular recipes, product descriptions, specialist literature, catalogues as well as production instructions and instructions for use
c) assemble working materials
d)prepare work items
e) Schedule work tasks in the team and represent facts
8 Perform quality assurance measures (§ 5 no. 8)a)Determine the causes of errors and quality defects 2
b)to improve operations in your own enterprise contribute
c)Select test types and test means
d) Quality of products in compliance with pre-and post-compliance work items
e) judge fresh, prefabricated and finished products according to pre-set criteria
9 Customer Advice and Sales (§ 5 No. 9)a) Customer expectations with regard to language, posture, gestures, facial expressions, and clothing 2
b) Perform sales promotions
10 Hands of plants, machines and devices (§ 5 No. 10)a)Mainly and clean plants, machines and devices 4
b)Assets, Prepare machines and equipment
c)operate equipment, machinery and equipment in compliance with safety regulations, in particular baking oven shuffled
d) malfunctions Detect and report assets, devices, and machines
11 Storage and control of food, packaging materials and equipment (§ 5 No. 11)a) Storage methods for raw materials, pre-fabricated and finished products, taking into account temperature, light and moisture, and apply 3
b)Species and properties of food, especially their mutual Storage impairment,
c)Store and dispose of repackaging
d)Store packaging materials for packaging
e) Operating Medium Store
12 Production of wheat bread and small wheat pastries (§ 5 No. 12)a)Ingredients Select and use according to recipe 12
c)Work dough by different methods
d)Control fermentation processes
e) Perform back processes
13 Manufactution of fine pastry products from Teigen (§ 5 No. 14)a) Pausing puff pastry 12
b)Unfilled and unfilled parts from puff pastry
c)Mürparticipg processing
d)Process and process yeast dough by different methods
e) German and Danish Plunderteig manufacture and process
f) Perform back processes
14 Manufacching and processing masses (§ 5 No. 15)a) Select ingredients and use them according to recipe 3
b)Biscuit masses, especially Viennese mass, beating
c) Painting, filling and baking masses
15 Production and processing of coatings, fillings and creams (§ 5 No. 16) a)manufacture and process apricocture 4 
b)produce and process glazes
d)Connect creams
e) manufacture fillings, in particular almond, walnut, quark and poppy filling
Section II: Occupational Skill
1 Preparing work sequences; working in a team (§ 5 No. 7)a) Determine the need for work material 2
b) Work sequences taking into account, in particular, manufacturing technology, economic and ergonomic aspects, plan, set and prepare
c)Orders and specifications Check implementability, team-oriented solutions 2
f)Project execution results
d)Time and personnel support set
e)Create a baking sheet, set the order of the product creation
f) List of product procurement lists, also using information and Communications technology
2 Perform quality assurance measures (§ 5 no. 8)a)The importance and effectiveness of quality-assurance measures for the Assess the operational flow 2
b)Apply test types and test equipment, carry out receipt control
c)Operational Create documentaries
d) Operating resources are stored on food in consideration of their effect
e)Quality assurance Apply methods, in particular refrigeration technology and fresh-keeping packaging technology 4
f)eliminate causes of errors and quality defects
g) Checking recipes and operations from the quality assurance point of view
3 Production of bread and small pastries (§ 5 No. 13) a)Raw materials and semi-finished products for wheat, wheat, rye, rye, rye and special bread as well as small pastries, dosing and dosing according to pre-determined recipes deploying 5
b) Pre-paving and deploying
c) Attractant, especially sourdough and yeast, use
d)sourdough according to predetermined Create recipes and guide types 12
f)Teige in different shapes, including by hand, working
g) Gärprocesses control, especially taking into account the cold preservation
h)baking processes for wheat, wheat, rye, Carry out rye mixed bread and small pastries 10
i)Full grain, and shredded bread
k) Special breads, especially with the use of other grain types and addition of seeds
4 Production of fine bakery products from Teigen (§ 5 No. 14) a)Connect braided beetles 10
b)Mürparticipge by various methods to produce and process
c)Stir and dresse in an injection mold
d)Fill the tea pastry from the mürparticipg and garnish
e)produce and rework German and French puff pastry
f) Perform Backprocesses
g)Lebkuchenteig create and work up 4
h)heavy yeast dough, especially for stollen, make and work up
i) nutrient-, vitamin-and mineral-modified Make baked goods
5 Manufacturing and processing of masses (§ 5 No. 15)a)Stir heavy masses, especially for sandcakes and cakes with fruit 12
b) Make a macaroid mass
c)Make a Florentine and Nussecken
d) fabricate fire mass
e)toasting bee stitch mass
f)Baiser mass
g)Dressing, painting, filling and filling masses
h) Perform back processes
6 Create and Processing of coatings, fillings and creams (§ 5 No. 16)a)manufacture and process protein injection glaze 3
b)Fresh and dried fruits as well as processing vegetables for fillings
c) Connect Sahnecreme
d)Connect spicy fillings  4
e)Select a cube door, temperature control, and processing
f) German, French and make Italian butter and fat cream
7 Making party small pastries (§ 5 No. 17) a) Party small pastries, in particular salt and cheese pastries, made from ponds and their compounds with animal and vegetable ingredients 3
b)Pasting with different fillings  3
c) manufacture party small pastries out of fire mass
8 Production of desserts (§ 5 No. 18)a)cold, creating half-frozen or frozen desserts  3
b) manufacture sweet egg dishes
9 Design and manufacture of cake and desserts (§ 5 no. 19)a)Design cakes and desserts taking into account color, shape, taste and their interaction  6
b)Bottoms and capsules with fillings
c)Perform decorative techniques, in particular sprinkling, sprinkling, locking, scoring, dressing, and supporting
d)Design and create ornaments and characters
e) Garnish cake and desserts
10 Production of Backwarensnacks (§ 5 No. 20)a) manufacture backwarensnacks made of ponds with animal and vegetable ingredients 4 
b) Bread and small pastries prove and garnishing
c)produce baked snacks with conditionals and fillings  3
d) Develop Backwarensnacks
11 Production of small dishes using fresh raw materials (§ 5 No. 21)a) manufacture sweet pastries, in particular strudel 3 
b)Eating egg dishes
c) Prepare Toast Variations
d) hearty pasta dishes, in particular vegetable cake, onion cake and quiche, ready to prepare 3
e) Salad variations preparing
12Customer Consulting and Sales (§ 5 No. 9)a) Products present 3
(b)Customer conversations situational
c) Customers advise
d)Bakery products customer-friendly and transport safe packing 3
e)participating in sales