Key Benefits:
BAusbV 2004
Date of completion: 21.04.2004
Full quote:
" Regulation on vocational training in the bakery/bakery of 21 April 2004 (BGBl. I p. 632) "
(+ + + Proof of text: 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 the vocational school, which is agreed by the Standing Conference of the Ministers of Education and Cultural Affairs of the Länder in the Federal Republic of Germany, are published as a supplement to the Federal Gazette. Unofficial table of contents
| 1. | Merchandise management and production technology of bakery products and small dishes | 180 minutes, |
| 2. | Business operations | 120 minutes, |
| 3. | Economic and social studies | 60 minutes. |
| 1. | Merchandise management and production technology of bakery products and small dishes | 50 percent, |
| 2. | Business operations | 30 percent, |
| 3. | Economic and social studies | 20 percent. |
| Section I: Basic Vocational Training | |||||||
| Lfd. No. | Part of the training profession | Skills and knowledge to be mediated | Timeframe values in weeks in the training year | ||||
| 1 | 2 | 3 | |||||
| 1 | 2 | 3 | 4 | ||||
| 1 | Vocational 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, | throughout the training | |||
| b) | Mutual rights and obligations arising from the training contract | ||||||
| c) | The possibilities of continuing vocational training | ||||||
| d) | call essential parts of the employment contract | ||||||
| e) | the main provisions of the collective agreements applicable to the establishment of the establishment | ||||||
| (Section 4, point 1.2) | Describe the system | ||||||
| Training company (§ 5 no. 2) | b) | explain the operational training plan | |||||
| b) | Explaining the basic functions of the training company such as purchasing, production, service, sales and administration | ||||||
| c) | The relationship between the training company and its employees on economic organisations, professional representatives and trade unions | ||||||
| d) | Describe the basics, tasks and working methods of the company's constitutional and personnel-representative bodies | ||||||
| 3 | Safety and health at work (§ 5 no. 3) | a) | Identify risks to safety and health at work and take action to avoid them | ||||
| b) | apply occupational health and safety and accident prevention regulations | ||||||
| c) | Describe behaviour in the event of accidents and initiate initial measures | ||||||
| d) | Apply preventive fire safety rules; describe behaviour in fires and take measures to combat fires | ||||||
| 4 | Environmental protection (§ 5 no. 4) | Contribute to the prevention of operational environmental pressures in the occupational field of action, in particular: | |||||
| a) | explain possible environmental pressures through the training establishment and its contribution to environmental protection | ||||||
| b) | apply environmental protection rules applicable to the training establishment | ||||||
| c) | Use the possibilities of economical and environmentally friendly use of energy and materials | ||||||
| d) | Avoid waste; supply substances and materials to environmentally friendly disposal | ||||||
| 5 | Implementation of hygiene regulations (§ 5 no. 5) | a) | Applying principles of personnel hygiene and hygiene | 4 | |||
| b) | Applying food hygiene in the operational procedures | ||||||
| c) | applying food and food legislation | ||||||
| 6 | Bypass with information and communication technologies (§ 5 no. 6) | a) | Explaining the importance and possible uses of information and communication systems for the training establishment | 3 | |||
| b) | Editing tasks with the help of information and communication systems | ||||||
| c) | Compliance with data protection regulations | ||||||
| d) | Maintaining and saving data | ||||||
| 7 | Preparation of work processes; working in a team (§ 5 no. 7) | a) | Collecting work orders | 3 | |||
| b) | Procure and use information, in particular recipes, product descriptions, specialist literature, catalogues, as well as production instructions and instructions for use | ||||||
| c) | Gathering work materials | ||||||
| d) | Preparing work items | ||||||
| e) | Planning work tasks in the team and presenting facts | ||||||
| 8 | Implementation of quality assurance measures (§ 5 no. 8) | a) | Determine the causes of errors and quality defects | 2 | |||
| b) | contribute to the improvement of work processes in the company's own operations | ||||||
| c) | Select test types and checkers | ||||||
| d) | Ensure the quality of products in compliance with the pre-and post-processing stages | ||||||
| e) | Assess fresh, prefabricated and finished products according to pre-defined criteria | ||||||
| 9 | Customer advice and sales (§ 5 no. 9) | a) | Observe customer expectations in terms of language, posture, gestures, facial expressions and clothing | 2 | |||
| b) | Performing sales actions | ||||||
| 10 | Handling of equipment, machinery and equipment (§ 5 No. 10) | a) | Maintaining and cleaning equipment, machinery and equipment | 4 | |||
| b) | Preparing plants, machines and equipment | ||||||
| c) | Operating systems, machinery and equipment in compliance with safety regulations, in particular baking ovens | ||||||
| d) | Detect and report malfunctions on assets, devices, and machines | ||||||
| 11 | Storage and control of food, packaging materials and equipment (§ 5 No. 11) | a) | Storage methods for raw materials, pre-manufactured and finished products, taking into account temperature, light and humidity, and apply | 3 | |||
| b) | Species and properties of food, in particular their mutual impairment in storage, take into account | ||||||
| c) | Store and dispose of repackaging | ||||||
| d) | Store packaging materials for the delivery of goods | ||||||
| e) | Store Operating Medium | ||||||
| 12 | Manufacture of wheat bread and small wheat pastries (§ 5 No. 12) | a) | Select ingredients and use them according to recipe | 12 | |||
| b) | Make dough | ||||||
| c) | Working up dough according to different methods | ||||||
| d) | Controlling fermentation processes | ||||||
| e) | Perform baking processes | ||||||
| 13 | Manufacture of fine bakery products from Teigen (§ 5 No. 14) | a) | Puff pastry | 12 | |||
| b) | Unfilled and unfilled parts of puff pastry | ||||||
| c) | Mürparticipg manufacture and process | ||||||
| d) | Manufacture and process yeast dough according to different processes | ||||||
| e) | German and Danish Plunderteig manufacture and process | ||||||
| f) | Perform baking processes | ||||||
| 14 | Manufacture and further processing of masses (§ 5 No. 15) | a) | Select ingredients and use them according to recipe | 3 | |||
| b) | Strike of biscuit masses, in particular Wiener mass. | ||||||
| c) | Spread, fill and bake masses | ||||||
| 15 | Manufacture and processing of coatings, fillings and creams (§ 5 No. 16) | a) | Manufacture and process apricots | 4 | |||
| b) | Manufacture and process glazes | ||||||
| c) | Whipping up the cream | ||||||
| d) | Make creams | ||||||
| e) | Manufacture fillings, in particular almond, walnut, quark and poppy filling | ||||||
| Section II: Vocational Training | |||||||
| 1 | Preparation of work processes; working in a team (§ 5 no. 7) | a) | Determining the need for work materials | 2 | |||
| b) | Planning, setting and preparing work sequences taking into account, in particular, manufacturing, economic and ergonomic aspects | ||||||
| c) | Check orders and specifications for feasibility, team-oriented solutions | 2 | |||||
| f) | Results of the project implementation | ||||||
| d) | Set time and staffing support | ||||||
| e) | Making a baking sheet, setting the order of the product production | ||||||
| f) | Lists for the procurement of goods, including using information and communication technology | ||||||
| 2 | Implementation of quality assurance measures (§ 5 no. 8) | a) | Assess the importance and effectiveness of quality assurance measures for operational procedures | 2 | |||
| b) | Apply test methods and test equipment, carry out incoming goods inspection | ||||||
| c) | Create operational documentation | ||||||
| d) | Storage of an operating medium, taking into account its effect on food | ||||||
| e) | apply quality assurance procedures, in particular refrigeration technology and fresh holding packaging technology | 4 | |||||
| f) | Eliminate the causes of errors and quality defects | ||||||
| g) | Check recipes and operations from the point of view of quality assurance | ||||||
| 3 | Manufacture of bread and small pastries (§ 5 No. 13) | a) | Select raw materials and semi-finished products for wheat, wheat, rye, rye, rye and special bread as well as small pastries, dosing and using according to pre-determined recipes | 5 | |||
| b) | Make and use the prepond | ||||||
| c) | Use of loosening agents, in particular sourdough and yeast | ||||||
| d) | Make sourdough according to predetermined recipes and types of management | 12 | |||||
| e) | Make dough | ||||||
| f) | Work in different shapes, including by hand | ||||||
| g) | Control of fermentation processes, especially taking into account the cold preservation | ||||||
| h) | Baking processes for wheat, wheat, rye, rye mixed bread and small pastries | 10 | |||||
| i) | Make whole grain, and scrap bread | ||||||
| k) | Manufacture special breads, in particular using other cereals and the addition of seeds | ||||||
| 4 | Manufacture of fine bakery products from Teigen (§ 5 No. 14) | a) | Making braided sacks | 10 | |||
| b) | Mürparticipge manufacture and process according to different processes | ||||||
| c) | Stir and dresse injection-moulding | ||||||
| d) | Filling, putting together and garnishing tea pastries from Mürstakg | ||||||
| e) | German and French puff pastry making and working | ||||||
| f) | Perform baking processes | ||||||
| g) | Produce and work on a live cake | 4 | |||||
| h) | Production and processing of heavy yeast dough, in particular for stollen | ||||||
| i) | nourishing, vitamin and mineral-modified bakery products | ||||||
| 5 | Manufacture and further processing of masses (§ 5 No. 15) | a) | Stirring heavy masses, especially for sandcakes and cakes with fruit | 12 | |||
| b) | Make a macron mass | ||||||
| c) | Make Florentine and Nussecken | ||||||
| d) | Make fire mass | ||||||
| e) | Roasting bienenstichmasse | ||||||
| f) | Make Baiser-Mass | ||||||
| g) | Dresse, spread and fill in masses | ||||||
| h) | Perform baking processes | ||||||
| 6 | Manufacture and processing of coatings, fillings and creams (§ 5 No. 16) | a) | Manufacture and process ice-white spray-glass | 3 | |||
| b) | Process fresh and dried fruits and vegetables for fillings | ||||||
| c) | Create Sahnecreme | ||||||
| d) | producing spicy fillings | 4 | |||||
| e) | Selecting, tempering and processing kuvertüre | ||||||
| f) | German, French and Italian butter and fat creams | ||||||
| 7 | Manufacture of small party pastries (§ 5 No. 17) | a) | Make party small pastries, especially salt and cheese pastries, from ponds and their compounds with animal and vegetable ingredients | 3 | |||
| b) | Making pastes with different fillings | 3 | |||||
| c) | Make party small pastries out of fire | ||||||
| 8 | Production of desserts (§ 5 No. 18) | a) | Make cold, semi-frozen or frozen desserts | 3 | |||
| b) | Producing sweet egg dishes | ||||||
| 9 | Design and manufacture of cakes and desserts (§ 5 No. 19) | a) | Design cakes and desserts, taking into account colour, form, taste and their interaction | 6 | |||
| b) | Placing floors and capsules together with fillings | ||||||
| c) | Perform decorative techniques, in particular sprinkling, sprinkling, inlay, scoring, dressing and supporting | ||||||
| d) | Design and create ornaments and characters | ||||||
| e) | Garnish torts and desserts | ||||||
| 10 | Manufacture of baked goods nacks (§ 5 No. 20) | a) | Making baked goods nacks made of pasta with animal and vegetable ingredients | 4 | |||
| b) | Show and garnish bread and small pastries | ||||||
| c) | Produce baked snacks with requirements and fillings | 3 | |||||
| d) | Developing backwarensnacks | ||||||
| 11 | Manufacture of small dishes using fresh raw materials (§ 5 No. 21) | a) | Producing sweet pasta, in particular strudel | 3 | |||
| b) | Producing egg dishes | ||||||
| c) | Prepare Toast Variations | ||||||
| d) | Hearty pasta, in particular vegetable cake, onion cake and quiche, ready to prepare | 3 | |||||
| e) | Prepare salads variations | ||||||
| 12 | Customer advice and sales (§ 5 no. 9) | a) | Present goods | 3 | |||
| b) | Manage customer conversations situation-based | ||||||
| c) | Advise customers | ||||||
| d) | Packaging bakery products in a customer-friendly and transport-proof way | 3 | |||||
| e) | in the case of promotional measures | ||||||
