Bread Making Assistant

BREAD MAKING ASSISTANT

LEVEL I

ADMISSION REQUIREMENTS: LOWER SECONDARY SCHOOL DIPLOMA

TRAINING DURATION: 600 HOURS

QUALIFICATION AWARDED: PROFESSIONAL QUALIFICATION

PROFESSIONAL PROFILE DESCRIPTION

The professional has developed knowledge of the processing cycles of the raw materials used in the bread-making process. They are able to use the machines and tools in the sector.

The professional qualification is essential for entry into employment in companies in the sector and for practicing self-employment.

TECHNICAL AND PROFESSIONAL KNOWLEDGE AND SKILLS

BASIC MODULES:

• Promotion of equal opportunity conditions in the workplace and related regulations

• Basic notions of ecology and environment, sustainable development, and any relevant sector-specific regulations

• Computing and web: theoretical knowledge and practical use of tools

• Workplace prevention and protection regulations (Legislative Decree 626/94 and subsequent amendments and additions)

• Basic notions of regulations on workers’ rights and duties, including with reference to the terms and characteristics of standard and non-standard contracts. Collective bargaining

• Basic notions of the current tax system

• Basic notions of project financing: incentive laws, structural funds, self-employment

SPECIALIZATION MODULES:

• Sector regulations, with particular reference to hygiene and health regulations for the handling and preservation of food, and the HACCP method

• Food science: basic notions on the nutritional properties of food, classification of cereals and flours, and basic notions on cleaning and milling processes

• Bread making: the processing and transformation cycles of raw materials, preparation and processing of the finished product

• Use and maintenance of sector equipment