| 3. PROFILE OF SKILLS AND COMPETENCES |
General competences:
- take responsibility for completion of tasks in work or study;
- adapt own behaviour to circumstances in solving problems;
- be familiar with various methods of learning, use sources of information well, show functional literacy;
- understand assignments or identify the cores of problems, exert variable solutions, work both independently and within a team;
- communicate in one foreign language at the level of at least A2+ of the Common European Framework of Reference for Languages;
- cope with changing socio-economic conditions, be financially literate;
- be aware of the labour market mechanisms, and of the employee-employer relationships, act on career decisions responsibly, understand the significance of lifelong learning;
- use basic mathematics and the basic principles of physics and chemistry when needed in daily situations;
- work with the means of information and communication technologies, exploit adequate sources of information, handle information effectively;
- act in an environmentally-conscious manner and in compliance with strategies for sustainability;
- support values of local, national, European and world cultures, recognize the value of life;
- exert fundamentals of health protection, occupational safety, and fire prevention and safety;
- exert norms and prescriptions in the field.
Vocational competences:
- select a recipe, technological procedure, and suitable machine and equipment for a given bakery product;
- carry out a technological calculation;
- assess the quality of ingredients and additives and the suitability of their use in making bread and baked goods;
- store, select, and prepare ingredients and additives for processing;
- make and thermally process bread and baked goods;
- service baking machinery and equipment;
- store bread and baked goods;
- package and ship bread and baked goods;
- assess the quality of semi-finished goods and baked goods;
- adhere to technological procedures, ensure the production of safe food;
- ensure the hygiene and sanitation of bakery operations;
- keep prescribed records of operations for ingredients, semi-finished goods, and finished goods;
- sell baked goods.
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