Regulation on vocational training for the skilled person for ice-cream (edible ice-cream-training regulation-EisAusbV)

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EisAusbV

Date of completion: 05.06.2014

Full quote:

" The German Federal Ministry of Education and Training of 5 June 2014 (BGBl. 702), as defined by Article 1 of the Regulation of 26 February 2015 (BGBl. I p. 180)

This V is in accordance with. § 10 with expiry of 31.7.2019 repeal of force
Status:	Amended by Art. 1 V v. 26.2.2015 I 180

For more details, please refer to the menu under Notes

*

This legal regulation is a training order within the meaning of § 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 soon be held in the official part of the Federal Gazette (Bundesanzeiger) published.

Footnote

(+ + + Text evidence from: 1.8.2014 + + +) 

  

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Input formula

Pursuant to Article 25 (1) of the Rules of the Craft Act, the last of which is Article 146 of the Regulation of 31 December 2008. October 2006 (BGBl. 2407), in conjunction with Section 1 (2) of the Jurisdiction Adjustment Act of 16 August 2002 (BGBl). I p. 3165) and the Organizational Decree of 17 December 2013 (BGBl. 4310), the Federal Ministry for Economic Affairs and Energy, in agreement with the Federal Ministry of Education and Research, is responsible for: Unofficial table of contents

§ 1 State recognition of the vocational training profession

The training occupation of the specialist for ice-cream becomes state-of-the-art in accordance with § 25 of the Craft Regulations for the training of the commercial sector of Appendix B, Section 2, point 42 of the ice-cream manufacturer (with the sale of ice-cream with conventional accessories) of the Craft Regulations of the State of the recognised. Unofficial table of contents

§ 2 Duration of vocational training

The vocational training lasts three years. Unofficial table of contents

§ 3 Training framework plan

(1) The subject-matter of vocational training is at least the skills, knowledge and skills mentioned in the training framework (Appendix). (2) An organisation of training which differs from the training framework plan is , in particular, where operational particularities require the derogation. Unofficial table of contents

§ 4 Structure and contents of vocational training

(1) Vocational training as a specialist for ice-cream is divided into

1.

professional profiling skills, knowledge and skills, and

2.

integrative skills, knowledge and skills.

(2) Professional skills, knowledge and skills are:

1.

Dealing with guests; consulting and sales,

2.

Use of equipment, machinery and consumer goods; work planning,

3.

hygiene,

4.

kitchen area,

5.

Service area,

6.

office organization and communication,

7.

Merchandise management,

8.

advertising and sales promotion,

9.

economic service,

10.

Manufacture of ice cream,

11.

the processing of ice-cream and the processing of products,

12.

commercial and economic fundamentals for running an ice cream café, as well as

13.

Planning and control of costs and services.

(3) Integrative skills, knowledge and skills are:

1.

Vocational training, labour and collective bargaining,

2.

Establishment and organisation of training activities,

3.

safety and health protection at work,

4.

Environmental protection.

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§ 5 Implementation of vocational training, written evidence of formal qualifications

(1) The skills, knowledge and skills referred to in this Regulation shall be taught in such a way as to enable trainees to carry out a qualified professional activity within the meaning of Article 1 (3) of the Vocational Training Act. , which includes, in particular, independent planning, implementation and control. (2) The skills, knowledge and skills referred to in point A (4) (b) to (e) of Annex A and in Annex A (4) (g) to (i) may be used in a in-company training facilities are supplemented and deepened, provided that the completion and deepening of the training facility cannot be carried out in its own training establishment. The deepening and completion takes two weeks each. (3) On the basis of the training framework plan, the trainees have to draw up a training plan for the trainees. (4) The trainees each have a written one. Evidence of formal qualifications. They should be given the opportunity to carry out the written evidence of formal qualifications during the training period. The trainees have to check the written proof of training on a regular basis. Unofficial table of contents

§ 6 Interim examination

(1) An intermediate examination shall be carried out in order to determine the level of training. It is to take place after the first year of training. (2) The intermediate examination shall cover the skills, knowledge and skills listed in the Annex for the first year of training, as well as the skills to be provided in the vocational education and training course. Teaching material, insofar as it is essential for vocational training. (3) In a maximum of three hours, the test subject shall process a practical task. In doing so, he is to show that he is planning, carrying out and presenting works, controlling the results and taking into account aspects of hygiene, environmental protection, economic efficiency and the orientation of guests. In particular, the following areas shall be considered:

1.

Planning work steps,

2.

Apply working techniques and

3.

Presenting products.

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§ 7 Gesellenprüfung

(1) The journeyman's examination shall determine whether the examinee has acquired the professional capacity to act. In the journeyman's examination, the examinee is to prove that he/she

1.

mastering the necessary professional skills,

2.

possess the necessary professional knowledge and skills, and

3.

is familiar with the teaching material to be mediated in the vocational education and training course, to the extent that it is essential for vocational training.

(2) The journeyman's examination shall cover:

1.

the skills, knowledge and skills referred to in the Annex, and

2.

the teaching material to be mediated in the course of vocational education, to the extent that it is essential for vocational training.

(3) The journeyman's examination consists of the following examination areas:

1.

Manufacture of products,

2.

customer order,

3.

Production technology and hygiene,

4.

economic activities and

5.

Economic and social studies.

(4) The following guidelines exist for the examination area production of products:

1.

the examinee is to prove that he is capable of

a)

Ready to prepare cream ice cream and fruit ice cream,

b)

to manufacture biscuits, hip or Italian meringems,

c)

to produce an ice bomb or an ice cream place with half-frozen

d)

to plan and implement work processes independently in respect of economic, technical, environmental and time requirements in respect of customer expectations, in accordance with the letters a to c, as well as to ensure safety, health and safety, and Take into account hygiene in the workplace and document recipes;

2.

for the proof referred to in point 1, the test specimen shall ever produce a test product as referred to in point 1 (a) and shall carry out a working sample according to point 1 (b) and (c);

3.

the exam time is 240 minutes.

(5) The following guidelines exist for the examination area Customer Order:

1.

the examinee is to prove that he is capable of

a)

to decorate and make edible ice products,

b)

to make a small warm dish,

c)

to prepare hot and cold drinks,

d)

advise customers, take orders, serve products, and perform cashing operations;

2.

the test specimen is to carry out a work task and a discussion simulation is to be carried out with the test specimen;

3.

The examination time is 60 minutes; within this time, the call simulation should take no more than ten minutes.

(6) The following guidelines exist for the examination area Production Engineering and Hygiene:

1.

the examinee is to prove that he is capable of

a)

to assess raw materials and food,

b)

to establish equipment, machinery and consumer goods for the manufacture of products and to justify the selection;

c)

creating area-related hygiene plans, and

d)

to apply food and food legislation;

2.

the examinee is to process the tasks in writing;

3.

the exam time is 90 minutes.

(7) The following guidelines exist for the examination area of business management:

1.

the examinee is to prove that he is capable of

a)

Factors influencing economic viability shall be taken into account,

b)

to carry out marketing activities and

c)

Calculate prices;

2.

the examinee is to process the tasks in writing;

3.

the exam time is 90 minutes.

(8) The following guidelines exist for the examination area of economic and social studies:

1.

the examinee is to prove that he is able to present and assess the general economic and social relationships of the working and working world;

2.

the examinee is to process practical tasks in writing;

3.

the exam time is 60 minutes.

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§ 8 Weight of the examination areas, existence of the journeyman's examination

(1) The examination areas shall be weighted as follows:

1.

Manufacture of products

with 40 percent,

2.

Customer Order

with 20 percent,

3.

Production technology and hygiene

with 20 percent,

4.

Operating economic activities

with 10 percent,

5.

Economic and social studies

with 10 percent.

(2) The journeyman's examination has been passed if the examination achievements have been evaluated as follows:

1.	in the overall result, at least "sufficient",
2.	in at least four examination areas with at least "sufficient",
3.	in no examination area with "insufficient".

(3) At the request of the examinee, the examination in one of the examination areas "Production Technology and Hygiene", "Business Administration" or "Economic and Social Studies" shall be supplemented by an oral examination of approximately 15 minutes if:

1.

the examination area has been assessed to be worse than 'sufficient' and

2.

The oral supplementary examination for the existence of the journeyman's examination can give a rash.

In determining the result for this examination area, the previous result and the result of the oral supplementary examination in a ratio of 2: 1 are to be weighted. Unofficial table of contents

Section 9 Financial Regulation

The successful completion of vocational training for the food producer and the food producer and the specialist in the hospitality industry may, taking into account the skills, knowledge and skills acquired in the training, of two years shall be taken into account for the duration of vocational training under this Regulation. The intermediate examination, which is carried out during vocational training in the hospitality sector, shall be the same as an intermediate examination under this Regulation. Unofficial table of contents

Section 10 Entry into force, expiry of the external force

This Regulation shall enter into force on 1 August 2014 and shall expire at the end of 31 July 2019. Unofficial table of contents

Annex (to § 3)
Training framework for vocational education and training in the field of ice cream

(Fundstelle: BGBl. I 2014, 705-709)




Section A: Professional skills, knowledge and skills Lfd. Nr.Part of the Training vocational education and training skills, knowledge and skills and time-related values in weeks in the training year 123 1234

1	Dealing with guests; Advice and sales (Section 4 (2) (1))	a) Presenting and justifying the impact of personal appearance and behaviour on guests b) Perceiuse the host function c) Determining the expectations of guests with regard to advice, support and service d) Taking into account tasks, powers and responsibilities in the context of the organisation of the run-off e) Guests receive and care for guests f) applying professional foreign-language technical terms g) Inform guests about the range of services and products h) Receive and forward communications and orders i) applying professional legislation	10
		j) Discussions with guests-and company-oriented k) Applying linguistic and non-linguistic means of expression l) Accepting complaints, editing and showing solutions m) Accept reservation requests, make reservations n) Guests taking into account their wishes		12
2	Use of devices Machinery and consumer goods; work planning (Section 4 (2) (2))	a) Collect work orders, procure information, and plan work steps independently and in a team b) Preparing the workplace in consideration of hygienic and ergonomic requirements c) Performing work preparation scoped d) Use equipment, machinery and consumer goods economically e) Cleaning and maintaining equipment, machinery and consumer goods	2
		f) Maintenance of equipment and equipment and repair of consumer goods g) Controlling and evaluating work results		4	2
3	Hygiene (Section 4 (2) (3))	a) Apply rules and principles concerning personnel and industrial hygiene b) Use disinfectant and cleaning agents in economic terms c) Ensure the quality of products with due regard to upstream and downstream operations, comply with labelling requirements	6
		d) Apply food hygiene regulations and food hygiene in the company's operations e) Carry out self-inspections and cleaning work on plants, machines and equipment as well as in rooms and document f) Assess the importance and effectiveness of quality assurance measures for the operational process and contribute to the improvement of work processes in its own area g) Create and verify hygiene plans		2	2
4	Kitchen area (Section 4 (2) (4))	a) Check products for quality and assign them to use b) Use of working techniques and cooking methods for the production of simple dishes, in particular soups, salad and toast variations, as well as rims and pasta dishes c) Prepare simple dishes, in particular soups, salad and toast variations as well as spines and pasta dishes, based on the recipes, taking into account nutrition and cost-effectiveness d) process pre-manufactured products for simple food, taking into account processing stages, recipes and cost-effectiveness e) simple meals, in particular soups, salad and toast variations as well as runs and pasta dishes, according to preference f) Participate in the product presentation	10
		g) Manufacture masses, in particular baiser, biscuit, hip, italian meringe and waffle masses h) Dressed up, dry and flare i) Prepare bakery products from masses with fillings		4	7
5	Service Area (Section 4 (2) (5))	a) Verifying the sales capability of products b) Hot and hot beverages, in particular coffee, tea and chocolate specialities, prepared as well as drinks c) Porting and serving ice cream, food and drinks d) Packaging products according to customer requirements e) Take part in service meetings and the planning of the food supply f) operating cash management system	12	6
6	office organization and communication (Section 4 (2) (6))	a) execute job-related written work b) Register and drop documents c) Work tasks with the help of information and communication technologies; secure data d) Apply statutory and operational regulations on data protection	8	4
7	Merchandise management (Section 4 (2) (7))	a) Have been accepted, tested for temperature, hygienic levels, weight, quantity and visible damage, and initiate normal operations b) Goods, in particular raw materials, food and finished products, as well as auxiliary materials, operating materials, packaging materials and repackaging, bearing in mind hygiene, temperature, light and moisture c) Control inventory	4
		d) identify job-related goods needs e) Initiate Orders f) Perform inventories, set up an inventory under guidance g) Edit Payment Operations h) Justifying cost-conscious insertion of materials and consumer goods		12
8	advertising and Sales Promotion (Section 4 (2) (8))	a) Distinguish advertising media and advertising media and use them to advertise the company b) Preparing sales promotions c) co-act with promotions d) running application-related decorations e) creating ad-effective offers		4
9	Economic Service (Section 4 (2) (9))	a) Guest rooms offer-and start-up related b) Cleaning and maintaining guest rooms		4
10	Manufacture of ice cream (Section 4 (2) (10))	a) Producing and processing sugar solutions of different densities b) Select and mix ingredients for basic ice cream mix according to pre-set and own recipe c) Pasteurizing the basic ice mix and controlling times and temperatures d) Monitoring and controlling ripening processes e) Setting, dosing and adding flavour ingredients to the basic ice mix f) Freeze ice mix, cool ice cream and store ice cream g) Creating documentation by legal regulations			16
11	Processing of ice cream as well as Products (Section 4 (2) (11))	a) Produce fruit salad b) Produce a fruit marrow c) Preparing fruits for further processing and decorating d) Producing fruit decor e) Dressing and garnishing icebeakers f) Prepare an ice cream drink g) Prepare cream fillings, parfaits and soufflés h) Produce sauces on a fruit and milk basis i) Produce ice-cream products, in particular, ice-bombs, ice-cream varieties, ice-cream bricks and ice-cream desserts j) Manufacture and process krokant and caramel			15
12	Commercial and economic fundamentals to run an ice cream café (Section 4 (2) (12))	a) Demonstrate the conditions and conditions, opportunities and risks of entrepreneurial independence b) Planning and carrying out personnel deployment c) Running personnel documentation d) contribute to the prevention of communication disorders e) Carry out marketing measures, in particular price, product, communication and sales policy, as well as competition analyses f) Building and maintaining connections to business partners g) ensure compliance with legislation and standards			5
13	Planning and control of costs and services (Section 4, paragraph 2, point 13)	a) Take account of seasonal factors of economic efficiency b) Participate in the investigation of operational costs and performance structures c) Calculate and rate sales prices d) Distinguishing receipts, assigning them to the respective business operations, checking them in a computer and factual manner, and applying simple accounting e) Preparing payments taking into account payment terms f) Preparing invoices g) Explain operational investment and financing decisions			5

Section B: integrative skills, knowledge and skills Lfd. Nr.Part of the Training vocational education and training skills, knowledge and skills and time-related values in weeks in the training year 123 1234

1	Vocational training, work- and collective bargaining (Section 4 (3) (1))	a) Explain the importance of the training contract, in particular completion, duration and termination 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 training establishment
2	Structure and organisation of training (Section 4 (3) (2))	a) Explaining the structure and tasks of the training company b) Explaining the basic functions of the training company such as procurement, manufacturing, 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 operational and personnel representative bodies of the training company
3	Safety and health at work (Section 4 (3) (3))	a) Identify risks to safety and health at work and take measures to avoid exposure 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	while of the total Training
4	Environmental protection (Section 4 (3) (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 with environmentally friendly disposal