Regulation Concerning Vocational Training For Nurses For Ice Cream

Original Language Title: Verordnung über die Berufsausbildung zur Fachkraft für Speiseeis

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Regulation on vocational training for the skilled person in the field of ice-cream (edible ice cream training ordinance-EisAusbV)

Non-official table of contents

EisAusbV

Date of expend: 05.06.2014

Full quote:

" edible ice-cream training regulation of 5. June 2014 (BGBl. 702), as defined in Article 1 of the 26th Regulation. February 2015 (BGBl. I p. 180) has been changed "

This V occurs gem. § 10 with expiry of 31.7.2019 out of force
Stand:Modified by Art. 1 V v. 26.2.2015 I 180

For details, see the 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 + + +)

unofficial table of contents

input formula

The reason for Article 25 (1) of the Craft Regulations, which was last amended by 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. 3165) and the organisational decree of 17. December 2013 (BGBl. I p. 4310), the Federal Ministry for Economic Affairs and Energy, in agreement with the Federal Ministry of Education and Research, arranges: Table of contents

§ 1 State Recognition of the Professional Training profession

The training profession of the specialist for ice-cream is to be used in accordance with § 25 of the Craft Regulations for the training of the trade in Annex B, Section 2, point 42, Ice-cream producers (with distribution of ice cream with usual accessories) of the crafts order recognized by the state. Non-official table of contents

§ 2 Duration of vocational training

The vocational training lasts three years. Non-official table of contents

§ 3 Training framework plan

(1) The subject of vocational training is at least the subject of the training framework plan (annex) (2) An organisation of training, which differs from the training framework plan, is permitted, in particular, when operational particularities require the deviation. Non-official table of contents

§ 4 Structure and contents of vocational training

(1) Vocational training for the skilled person for ice cream is divided into
1.
Skills, knowledge and skills, as well as
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.
Business Service,
10.
Making ice-cream,
11.
Processing ice cream and 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, labor and collective bargaining,
2.
Construction and organization of the Training operations,
3.
Safety and health at work,
4.
Environment.
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§ 5 Implementation of the 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 ensure that trainees are employed in the pursuit of a qualified professional activity in the According to Article 1 (3) of the Vocational Training Act, this includes, in particular, independent planning, implementation and control. This qualification must also be proven in the tests in accordance with § § 6 and 7.(2) The skills, knowledge and skills referred to in Annex A (4) (b) to (e) and in Annex A (4) (g) to (i) may be supplemented and deepened in a vocational training centre, provided that the supplement and deepening it cannot be done in its own training. 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 shall each have a written proof of training. 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. Non-official table of contents

§ 6 Intermediate examination

(1) An intermediate examination is to 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 teaching material to be provided in the course of vocational education, to the extent that it is applicable to vocational training is essential.(3) In a maximum of three hours, the examinee 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 are eligible for this:
1.
Schedule work steps,
2.
Applying working techniques and
3.
Presentations of products.
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§ 7 Journeyman Examination

(1) The journeyman's examination will determine if the examinee is able to act has been acquired. In the journeyman check, the test piece is to prove that it
1.
controls the required professional skills,
2.
has the necessary professional knowledge and skills, and
3.
is familiar with the (
)
journeyman's examination extends to
1.
which is the subject of the following: Skills, knowledge and skills as well as
2.
the teaching material to be taught in the vocational education and training course, to the extent that it is essential for vocational education and training .
(3) The journeyman check consists of the following examination areas:
1.
Manufacenter products,
2.
Customer Order,
3.
Production Engineering and Hygiene,
4.
Business Action as well as
5.
Economic and Social Science.
(4) For the The audit scope of products consists of the following specifications:
1.
The test object is to prove that it is capable of
a)
Cremeeis and fruit ice cream ready to be prepared,
b)
Bisquit, Hippen, or Italian Meringemasse
c)
to produce an ice bomb or a half-frozen ice rink,
d)
in the work according to the letters a to c, work sequences with regard to economic, technical, ecological and time constraints in terms of customer expectations to plan and implement independently as well as to take account of safety, health and hygiene at work and to document recipes
2.
for the proof referred to in point 1 shall be the test piece for each test product as referred to in point 1 (a) and shall each carry out a working sample referred to in point 1 (b) and (c);
3.
the exam time is 240 minutes.
(5) For the Customer Order Examination area, the following preferences exist:
1.
the test piece is intended to demonstrate that it is able to decorate
a)
edible ice products and
b)
to make a small warm dish,
c)
Hot and cold drinks
d)
To advise customers, to place orders, to serve products, and to perform cashing;
2.
The test object is to perform a work task and a conversation simulation is to be performed with the test item;
3.
the exam time is 60 minutes; within this time, the call simulation will last for a maximum of ten minutes.
(6) For the examination area Production Engineering and Hygiene The following specifications exist:
1.
the test object is to prove that it is capable of
a)
assessing raw materials and food,
b)
Equipment, machinery and consumer durables for manufacturing to set and justify selection,
c)
create scoped hygiene plans and
d)
applying food law rules;
2.
the audit task is to write the tasks in writing edit;
3.
the exam time is 90 minutes.
(7) For the audit area of business management, there are the following preferences:
1.
the test object is to prove that it is able to
a)
factors influencing the economy take into account,
b)
perform marketing activities and
c)
prices to calculating;
2.
the audit task is to process the tasks in writing;
3.
the Examination time is 90 minutes.
(8) For the examination area Economic and social studies, the following guidelines exist:
1.
The examinee is to demonstrate that he is in the situation is to present and assess the general economic and social contexts of the working and working world;
2.
the test subject shall be Edit practice-related tasks in writing;
3.
the exam time is 60 minutes.
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§ 8 weighting of exam areas, existence of the journeyman's examination

(1) The examination areas are to be weighted as follows:
1.
Productswith 40 percent,
2.
Customer Orderwith 20 percent,
3.
Production technology and hygienewith 20 percent,
4.
Actionwith 10 Percent,
5.
and Social Science with 10 percent.
(2) The journeyman check has passed if the examination achievements have been evaluated as follows:
1.in the overall result with 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 The examination in one of the examination areas "Production Technology and Hygiene", "Business Administration" or "Economic and Social Studies" is to be supplemented by an oral examination of approximately 15 minutes if
1.
the exam area has been rated worse than "sufficient" and
2.
the oral supplementary test for the existence of the journeyman's examination can give the rash.
In determining the result for this examination area, the previous The result and the result of the oral supplementary examination in a ratio of 2: 1 should be weighted. Non-official table of contents

§ 9 settlement system

The successfully completed vocational training for the ice cream manufacturer and the In the light of the skills, knowledge and skills acquired in the course of a two-year period, the food producer and the specialist in the hospitality industry may, for the duration of a vocational training period covered by this Regulation, will be credited. 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. Non-official table of contents

§ 10 Entry into force, override

This regulation occurs on the 1. August 2014 will enter into force and will take place at the end of the 31. July 2019. Non-official table of contents

Asset (to § 3)
Training Framework for Vocational Training for Skilled Ice Cream (BGBl)

(Fundstelle: BGBl. I 2014, 705-709)
Section A: Skills, knowledge and skills SkillsLfd.
No.Part of the
Training profession training to provide skills, knowledge, and capability time guidelines
in weeks
in training year1231234
1 Dealing with guests;
Consulting and For sale
(§ 4 paragraph 2 point 1)
a)
Impact of the personal appearance and behavior on guests represent and justify
b)
performing host function
c)
Guests ' expectations regarding advice, support, and Determining the service
d)
considering tasks, powers and responsibilities within the context of the process of leaving
e)
receiving and supervising guests
f)
applying professional foreign language technical terms
g)
Guests on the offer of services and products
h)
Communications and orders
i)
Apply occupational legislation
10
j)
Converting guests-and enterprise-oriented
k)
linguistic and non-verbal Apply Expression Options
l)
accept, edit, and show solutions
m)
accept reservation requests, make reservations
n)
guests taking into account their Requests for
12
2 Insert devices,
machines and consumer goods; work planning
(§ 4 paragraph 2, point 2)
a)
Work Orders (b)
b)
Workplace taking into account hygienic and ergonomic requirements
preparing
c)
Work preparations scoped
d)
Devices, Machines
e)
Clean and care for appliances, machinery and consumer
2
f)
Maintainingequipment and machinery maintenance and repair of consumer durables
g)
Control and rate work
4 2
3 Hygiene
(§ 4 paragraph 2 point 3)
a)
Personnel and operational hygiene regulations and principles applying
b)
Economically using disinfection and cleaning agents
c)
Quality of Save products with respect to pre-and downstream work items, observe labelling
6
d)
foodservice regulations and Apply food hygiene in operational procedures
e)
Perform self-inspections and cleaning work on equipment, machinery and equipment, and document
f)
The importance and effectiveness of quality assurance measures for the operational process and the improvement of work processes in their own Contribute Area
g)
Create and verify hygiene
2 2
4 Kitchen area
(§ 4 paragraph 2, point 4)
a)
Check products for quality and assign usage options
b)
Working techniques and cooking techniques for making simple dishes, especially soups, salad and toast variations, and running and pasta dishes, apply
c)
simple food, in particular soups, salad and toast variations, as well as spines and pasta dishes, based on the recipes, taking into account the nutrition and the
d)
Pre-manufactured products, taking into account processing stages, recipes and cost-effectiveness, for simple meals process
e)
simple food, especially soups, salad and toast variations as well as run-up and pasta dishes, depending on the target
f)
participate in product
10
g)
masses, in particular Baiser-, Biscuit, Hippen, Italian Merring and waffle masses, manufacture
h)
Dressing masses, drying and fling
i)
Preparing baked goods from crowds with fillings
4 7
5 Service Area
(§ 4 paragraph 2, point 5)
a)
Checking the sales capability of products
b)
Coating and hot beverages, especially coffee, tea and coffee Chocolate specialities, prepare and drink beverages
c)
Porting and serving ice cream, food and drink
d)
packing products according to customer request
e)
at service meetings and the planning of the dining offer co-acting
f)
operating cash-in-box
12 6
6 Office organization and
-Communication
(§ 4 paragraph 2, point 6)
a)
Run job-related written work
b)
Register records and
c)
Edit work tasks using information and communication techniques; back up data
d)
Applying legal and operational rules to data
8 4
7 Goods Industry
(§ 4 paragraph 2, point 7)
a)
Accept goods, check for temperature, hygiene levels, weight, quantity, and visible damage, and initiating normal operations
b)
Goods, in particular raw materials, food and finished products, as well as auxiliary materials, equipment, packaging materials and Repackaging, taking into account hygiene, temperature, light and humidity
c)
controlling inventory
4
d)
determine job-related merchandise needs
e)
initiate orders
f)
Perform an inventory, set up an inventory under guidance
g)
Payment operations edit
h)
justifying cost-conscious insertion of materials and consumer durables
12
8 Advertising and
sales promotion
(§ 4 paragraph 2, point 8)
a)
Promote advertising media and advertising media and use it to advertise the enterprise
b)
Preparing for sales promotions
c)
participate in promotions
d)
running the application-related decorations
e)
creating promotional
4
9 Economic Service
(§ 4 paragraph 2, point 9)
a)
Guest rooms offer offer-related and start-up related
b)
Clean and nurse guest
4
10 Production of ice cream
(§ 4 paragraph 2, point 10)
a)
Produce and process sugar solutions of different densities
b)
ingredients for basic ice cream mix Select and mix your own recipe and mix
c)
pasteurize the basic ice mix and control times and temperatures
d)
Monitor and control ripening processes
e)
Set the flavor of ingredients, dosages and the Add base ice mix
f)
freeze ice mix, cool ice cream and store ice cream
g)
documentaries creating according to legal
16
11 Processing ice-cream
as well as shapes of
products
(§ 4 paragraph 2, point 11)
a)
produce fruit salad
b)
produce fruit marrow
c)
Prepare fruits for further processing and decorating
d)
produce fruit decor
e)
garnish and garnish ice beakers
f)
prepare ice cream drinks
g)
ready to prepare cream fillings, parfaits and soufflés
h)
Fruit and milk-based sauces manufacturing
i)
producing ice-cream products, in particular ice-bombs, ice-cream plants, ice-cream bricks and ice desserts
j)
Krokant and Karamell manufacture and
15
12 Commercial and
economic fundamentals
Running an ice cream café
(§ 4 paragraph 2, point 12)
a)
Prerequisites and frameworks, opportunities and risks of entrepreneurial self-employment
b)
Planning and performing personnel deployment
c)
Perform personnel documentation
d)
contribute to the avoidance of communication disorders
e)
Marketing Measures, especially Price, Product, communication and sales policy, as well as competitive analyses,
f)
Build and maintain connections to business partners
g)
Securing compliance with legislation and standards
  5
13 Planning and control of costs and services
(§ 4 paragraph 2, point 13)
a)
seasonal influence factors on the Take economic efficiency
b)
participate in the determination of operational cost and performance structures
c)
Calculate and rate sales prices
d)
The receipts differ, the business operations assigning, mathematically and objectively, as well as applying simple accounting
e)
Preparing payments in consideration of payment terms
f)
Preparing Invoices
g)
Operational investment and financing decisions
5
Section B: integrative Skills, knowledge and skillsLfd.
No.Part of the
Training profession training to be mediated skills, knowledge, and capability time guidelines
in weeks
in training year1231234
1Vocational Training, Work-
and Tarifrecht
(§ 4 paragraph 3 number 1)
a)
Explaining the importance of the training contract, in particular completion, duration, and termination
b)
name mutual rights and obligations from the training contract
c)
Possibilities of professional
d)
essential parts of the employment contract
e)
essential parts of the contract
Terms and conditions of the collective agreements applicable to the training
2 Construction and organization
of the training company
(§ 4 paragraph 3, point 2)
a)
The structure and tasks of the training company explain
b)
Basic functions of the training company such as Procurement, manufacturing, sales and administration explain
c)
Training company and its employees ' relationships with business organisations, professional representatives and trade unions
d)
The basics, tasks and working methods of the operational and personnel-representative bodies of the training company describe
3 Safety and health at work
(§ 4 paragraph 3, point 3)
a)
Threat to safety and health at work, and measures to avoid the Endanger
b)
Apply occupational occupational health and accident prevention regulations
c)
Describe accidents and initiate first actions
d)
Rules of the Apply preventive fire protection; describe behaviour in fires and take action to combat
during
of the entire
Training
4 Environmental protection
(§ 4 paragraph 3, point 4)
In order to avoid operational environmental stress in the occupational impact area, especially
a)
Possible environmental impacts of the training company and its contribution to environmental protection examples explain
b)
apply environmental protection regulations for the training establishment
c)
Possibilities of economic and environmentally friendly use of energy and materials
d)
Avoiding waste, materials and materials for environmentally friendly