Regulation On The Profession And On The Examination Requirements In The Practical And The Specialist Theoretical Part Of The Master Craftsman For The Bakery

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 image and on the examination requirements in the practical and in the theoretical part of the Master Examination for the Bakery Craft (Bäckermeisterverordnung-BäckMstrV)

Non-official Table of Contents

BäckMstrV

Date of expiry: 28.02.1997

Full quote:

" Baker's Decree of 28. February 1997 (BGBl. I p. 393) "

Footnote

(+ + + Text evidence from: 1. 6.1997 + + +) Non-official table of contents

Inbox formula

Based on § 45 of the Craft Code, as amended by the 28. December 1965 (BGBl. 1), which was 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 June 1991. March 1975 (BGBl. 705) and the organisation 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, decrees:

1. Section
professional image

unofficial table of contents

§ 1 occupational picture

(1) The bakery craft trades are the following activities
manufacture of 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 the Occupational biology, physics and chemistry, in particular food chemistry,
2.
Knowledge of occupational raw materials and auxiliary substances,
3.
Knowledge of the job-related basic recipes and their modifications,
4.
Knowledge of the guest-and Backprocess,
5.
Knowledge of physical, chemical, and biological loosening types,
6.
Knowledge of storage and freshness,
7.
Knowledge of cooling, frosting, and interrupting the fermentation,
8.
Knowledge of the production of ice cream and ice cream products,
9.
Knowledge about 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 job-related sales and promotion, especially the sales psychology and techniques,
13.
Knowledge of the job-related calculations and calculations, as well as the sales organization, especially billing systems,
14.
Knowledge of occupational safety and health regulations, environmental protection, in particular waste disposal, as well as the rational Energy use,
15.
Knowledge of the professional regulations and regulations, in particular food law, food monitoring and the Hygiene,
16.
Knowledge of occupational product reviews,
17.
Knowledge of Product liability and quality management, in particular quality assurance systems,
18.
Select and dosing of raw materials,
19.
Lead leaven,
20.
kneading, mixing and stirring of dough,
21.
The weighing, knitting and shaping of dough for bread, rolls and other small pastries,
22.
Dressaging and painting of masses, as well as roasting of fire, macaroon and florentine masses,
23.
Guiding and reworking of stitching pits,
24.
Anact, touring, and editing plunder and puff pastry,
25.
Work, roll out, and work "Mürstakgen",
26.
Selling, acting and shaping of honey and gingerbread,
27.
Controlling backings,
28.
Cooking, tabouring and applying glazes,
29.
Filling, Garnish and Coating Cakes, Fittings and Desserts,
30.
Filling, Garnish and Coating of pastries made of plunder, leaves and girders, as well as of macrones,
31.
Tempering and shavings of couverture doors as well as overdraining with Kuvertüren,
32.
Frosts and frosts of semi-finished and finished products, as well as underbreaking of the fermentation of Teigen,
33.
Preparation, freezing and portioning of ice cream,
34.
Discharge and manufacture Showpieces,
35.
Pressing, in particular decorating, and selling back and trading goods,
36.
Cutting and packaging backwares,
37.
Care and maintenance of the professional tools, Devices, Machines and Assets.

2. Section
Review requests in Parts I and II of the Master Review

Non-official table of contents

§ 2 Outline, Duration, and The practical test (Part I)

(1) In Part I, a master examination is to be carried out and a working sample should be carried out. In the determination of the master examination work, the proposals of the test item are to be taken into consideration as far as possible.(2) The preparation of the Master's examination should not take more than 2 working days, the execution of the working sample shall not last longer than 16 hours.(3) Minimum requirements for the existence of Part I are in each case sufficient performances in the master examination work and in the working sample. Non-official table of contents

§ 3 Master examination work

(1) The following tasks are to be completed as a master examination thesis:
1.
an assortment of bread and pastry bakery products, consisting of a special bread variety under Use of 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 For the purpose of producing the leaven, mixtures and decorating agents themselves, the use of cream and cream, and desserts from various masses, using cream and cream;
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 of attention.(2) The preparation recipes, a list of the necessary food-legal markings as well as the calculation are to be presented with the master examination thesis.(3) The preparation recipes, the preparation of the necessary food-legal markings, the calculation and the shop window design must be taken into consideration in the evaluation of the master examination work. Non-official table of contents

§ 4 Work sample

(1) As a work sample, six of the work samples are listed below, and in any case, the work samples are the following Numbers 1, 2, 3 and 11, run:
1.
Making a rye mixed bread using Sourdough as well as a wheat mixed bread,
2.
Production of local bread rolls,
3.
Production of yeast pastry, in particular plunderbaked pastry, as well as puff pastry,
4.
Manufactution various permanent bakery products for festivities,
5.
making a tea or cheese mix,
6.
Making braided pastries,
7.
Manufactution of grease pastry,
8.
Producing gingerbread or speculatius,
9.
Manufactution of pastries from masses,
10.
Manufacture of vanilla or fruit ice cream,
11.
Selling and decorating and decorating Sale and packaging of bakery products after consulting;
The leaven, mixtures and decorating materials to be used are to be manufactured.(2) The working sample shall examine the most important skills and knowledge which could not be proved, or only inadequately, in the master examination work. Non-official table of contents

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

(1) In Part II, knowledge of the following four Proof of examination subjects:
1.
Fachreckage:
a)
yield calculations, in particular dough, back, and volume yield,
b)
Material and Loss calculations,
c)
Calculation of mixing ratios and Sourdough guide schemes;
2.
Technical technology:
a)
occupational biology, physics and chemistry, especially food chemistry,
b)
Gär-und
c)
Types of physical, chemical, and biological loosening,
d)
Operation of oven systems, refrigeration systems, and machines,
e)
Control of cooling, frosting, Defrosting and interrupting the fermentation,
f)
occupational safety and health requirements, environmental protection, in particular the Waste disposal, as well as the rational use of energy,
g)
Professional regulations and regulations, in particular the food law, which Food monitoring and hygiene,
h)
Professional product testing, in particular quality checks according to different systems,
i)
Product liability and quality management, in particular quality assurance systems;
3.
Roh-and Auxiliary customer: species, characteristics, names, use, processing, freshness, storage and disposal of the occupational raw materials and auxiliary materials;
4.
Costing, selling, and promotion:
a)
Cost determination including all factors essential to price formation,
b)
occupational Sales and promotion, in particular sales psychology and techniques,
c)
occupational billing systems.
2) The audit is in writing and orally.(3) The written examination shall not take longer than six hours, the oral test shall not take more than half an hour.(4) The examinee shall be exempted from the oral examination on request if, on average, he has provided at least good written services.(5) The minimum requirement for the existence of Part II shall be sufficient performance in the examination subject referred to in paragraph 1 (2).

3. Section
Transitional and Final Provisions

Non-official table of contents

§ 6 Transitional rule

The entry into force of this Regulation on current testing procedures will be completed in accordance with the provisions of the previous rules. Non-official table of contents

§ 7 Other requirements

The other requirements in the master test are determined by the Regulation on common requirements in the master's examination in the craft of 12. December 1972 (BGBl. 2381), as amended. Non-official table of contents

§ 8 Entry into force

This regulation occurs on the 1. June 1997, in force.