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Regulation on the professional image and on the examination requirements in the practical and in the theoretical part of the master examination for the bakery trade

Original Language Title: Verordnung über das Berufsbild und über die Prüfungsanforderungen im praktischen und im fachtheoretischen Teil der Meisterprüfung für das Bäcker-Handwerk

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Regulation on the professional picture and on the examination requirements in the practical and in the theoretical part of the master test for the bakery trade (Bäckermeisterverordnung-BäckMstrV)

Unofficial table of contents

BäckMstrV

Date of completion: 28.02.1997

Full quote:

" Bäckermeisterverordnung vom 28. Februar 1997 (BGBl. 393) "

Footnote

(+ + + Text evidence from: 1. 6.1997 + + +) Unofficial table of contents

Input formula

Pursuant to § 45 of the Rules of the Craft Act, as amended by the Notice of 28 December 1965 (BGBl. 1), as last amended by Article 1 (63) of the Law of 20 December 1993 (BGBl). 2256), in conjunction with Article 56 (1) of the Jurisdiction Adjustment Act of 18 March 1975 (BGBl). 705) and the organization of the organisation of 17 November 1994 (BGBl. 3667), the Federal Ministry of Economics and Technology, in agreement with the Federal Ministry of Education, Science, Research and Technology, is responsible for:

Section 1
Professional image

Unofficial table of contents

§ 1 Vocational Training

(1) The following activities are to be attributed to the bakery trade:
Production of bread, bread rolls and other small pastries, fine bakery products, in particular cakes, desserts and perennials, as well as ice cream. (2) The following knowledge and skills are to be attributed to the bakery craft:
1.
Knowledge of occupational biology, physics and chemistry, in particular food chemistry,
2.
knowledge of occupational raw materials and auxiliary substances,
3.
Knowledge of basic vocational recipes and their modifications,
4.
Knowledge of the guest and baking process,
5.
knowledge of the types of physical, chemical and biological loosening,
6.
Knowledge of storage and freshness,
7.
knowledge of cooling, frosting and interruption of fermentation,
8.
knowledge of the production of ice-cream and ice-cream products,
9.
Knowledge of the production of pasta,
10.
Knowledge of the design and design of bakery products,
11.
knowledge of the functioning of the oven systems and refrigeration systems, as well as the machines and equipment,
12.
knowledge of professional sales and promotion, in particular the sales psychology and techniques;
13.
Knowledge of occupational calculations and calculations as well as of the sales organization, in particular billing systems,
14.
knowledge of occupational safety and health requirements, environmental protection, in particular waste disposal, as well as the rational use of energy,
15.
knowledge of professional regulations and provisions, in particular food law, food monitoring and hygiene,
16.
Knowledge of occupational product tests,
17.
Knowledge of product liability and quality management, in particular quality assurance systems,
18.
Select and dose the raw materials,
19.
Lead by sourdough,
20.
Kneading, mixing and stirring of dough,
21.
Weighing, knitting and forming dough for bread, bread rolls and other small pastries,
22.
Beating, dressing and painting of masses as well as roasting of fire, macaroon and florentine masses,
23.
Lead and work on stitching
24.
Work, tour and prepare plunder and puff pastry,
25.
Work, roll out and work with the Mürparticipgen,
26.
Storing, acting and shaping of honey and gingerbread,
27.
Control of backings,
28.
Cooking, tabouring and applying glazes,
29.
Filling, garnishing and coating of cakes, mouldings and desserts,
30.
Filling, garnishing and coating of pastries from plunder, leaves and moors, as well as macarron masses,
31.
Tempering and shavings of couverture doors as well as overdraining with couverture doors,
32.
Frosts and frosts of semi-finished and finished products, as well as underbreaking of the fermentation of ponds,
33.
Preparation, freezing and portioning of ice cream,
34.
Design and manufacture showpieces,
35.
Present, in particular decorating, and selling back and trading goods,
36.
Cutting and packaging of baked goods,
37.
Maintenance and maintenance of the occupational tools, equipment, machines and equipment.

Section 2
Examination requirements in Parts I and II of the Master Examination

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§ 2 Structure, duration and existence of the practical test (Part I)

(1) In Part I, a master examination is to be completed and a work sample to be carried out. In the determination of the master examination work, the proposals of the test item should be taken into consideration as far as possible. (2) The preparation of the master examination thesis should not exceed 2 working days, the execution of the working sample no longer than 16 (3) Minimum requirements for the existence of Part I are sufficient performance in the master examination work and in the working sample. Unofficial table of contents

§ 3 Master Examination

(1) The following work shall be carried out as a master examination thesis:
1.
an assortment of bakery products from the area of bread and small pastries, consisting of a special bread variety using natural sourdough as well as special small bags made of at least two different ponds,
2.
an assortment of fine bakery products, consisting of a feast day cake and desserts from different masses using cream and cream;
where the sourdough, mixtures and decorating agents to be used are to be prepared. One of the works is to be designed as a showpiece. In addition, a shop window is to be designed with the inclusion of the showpiece, in which the master examination work is to be the centre. (2) The preparation recipes, a list of the required (3) The production recipes, the preparation of the necessary food-legal markings, the calculation of the calculation and the design of the shop window are the subject of the evaluation. of the master examination work. Unofficial table of contents

§ 4 Work sample

(1) Six of the work referred to below shall be considered to be a working sample, including in any case those referred to in points 1, 2, 3 and 11:
1.
Manufacture of a rye mixed bread using sourdough and a wheat mixed bread,
2.
Manufacture of local bread varieties,
3.
Produce yeast pastries, especially plunderbaked pastries, as well as puff pastry pastry,
4.
Manufacture of various permanent bakery products for festivities,
5.
Manufacture of a tea or cheese mixture,
6.
Manufacture of braided pastries,
7.
Manufacture of fat pastries,
8.
Make gingerbread or speculatius,
9.
Manufacture pastries from masses,
10.
Manufacture of vanilla or fruit ice cream,
11.
Sales-oriented presentation and decorating as well as sales and packaging of bakery products after consultation;
(2) In the working sample, the most important skills and knowledge are to be examined, which are not or are not sufficiently proven in the master's thesis. could. Unofficial table of contents

§ 5 Examination of the subject-theoretical knowledge (Part II)

(1) In Part II, knowledge of the following four examination subjects shall be proven:
1.
Skill:
a)
Yield calculations, in particular dough, baking and volume yield,
b)
material and loss calculations,
c)
Calculation of mixing ratios and leaven guide schemes;
2.
Technical technology:
a)
occupational biology, physics and chemistry, in particular food chemistry,
b)
Cooking and baking,
c)
Types of physical, chemical and biological loosening,
d)
Operation of oven systems, refrigeration systems and machinery,
e)
Control of cooling, frosting, frosting and interrupting fermentation,
f)
occupational safety and health requirements, environmental protection, in particular waste disposal, as well as the rational use of energy,
g)
professional provisions and provisions, in particular food law, food monitoring and hygiene,
h)
professional product tests, in particular quality checks according to different systems,
i)
product liability and quality management, in particular quality assurance systems;
3.
Raw materials and auxiliary materials: species, properties, names, use, processing, freshness, storage and disposal of the occupational raw materials and auxiliary materials;
4.
Costing, sales and promotion:
a)
cost determination, including all the factors essential to price formation,
b)
Professional sales and promotion, in particular sales psychology and techniques,
c)
job-related billing systems.
(2) The examination shall be carried out in writing and orally. (3) The written examination shall not exceed six hours in total and the oral examination shall not take more than half an hour. (4) The examination shall be carried out by the oral examination. (5) Minimum requirements for the existence of Part II are sufficient benefits in the examination subject referred to in paragraph 1 (2).

Section 3
Transitional and final provisions

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§ 6 Transitional provision

The examination procedures under way at the date of entry into force of this Regulation shall be completed in accordance with the existing provisions. Unofficial table of contents

§ 7 Additional requirements

The further requirements in the Master Examination are determined by the Ordination on Common Requirements in the Master Examination in the Craft Sector of 12 December 1972 (BGBl. 2381), as amended. Unofficial table of contents

Section 8 Entry into force

This Regulation shall enter into force on 1 June 1997.