crafting
The ability to work with the hands in order to create something artistic.
Pastry makers prepare and bake cakes, cookies, croissants, pies and alike products according to recipes.
Competences and skills
64 ESCO relationsEssential knowledge 2 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencestypes of whisks
Types of whisks such as balloon whisks, french whisks, flat whisks, spiral whisks and more their function.
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 27 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
16 competencesadminister ingredients in food production
Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
bake confections
Bake cakes, tarts and confectioneries using ingredients such as flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid such as milk or water and leavening agents such as yeast or baking powder. Add flavourful ingredients like fruit purées, nuts or extracts and numerous substitutions for the primary ingredients.
bake goods
Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it.
check quality of products on the production line
Check products for quality on the production line and remove defective items before and after packaging.
clean food and beverage machinery
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
- Scope note
- Clean metal vessels: Clean the interior of metal drums using steam-cleaning apparatus, or the interiors of barrels by rinsing them with water and alcohol. Clean mixers: Perform cleaning of mixers on a daily basis, and perform cleaning at shutdowns thoroughly. Follow security procedures.
ensure correct use of bakery equipment
Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. Keep all tools in good condition.
knead food products
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
manufacturing of confectionery
Managing the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods.
measure precise food processing operations
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
monitor flour unloading equipment
Monitor flour unloading equipment and flour processing systems. Ensure ingredients are delivered on time.
monitor operations of cleaning machines
Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.
monitor temperature in farinaceous processes
Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.
mould doughs
Operate moulding by crafting or using different equipment to have a certain shape of doughs.
operate mixing of food products
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
Cross-sector
11 competencesapply flame handling regulations
Apply the laws and organisation rules for the safe storage and use of flammables.
apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
care for food aesthetic
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
make artistic food creations
Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. Be imaginative and resourceful, and combine colours and shapes to good effect. Turn designs into reality, caring for aesthetic and presentation.
monitor machine operations
Observing machine operations and evaluating product quality thereby ensuring conformity to standards.
operate weighing machine
Work with a weighing machine to measure raw, half-finished and finished products.
select adequate ingredients
Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.
- Scope note
- They might consider ingredients for the manufacturing of different products such as conventional, functional and organic foodstuffs as well as take certain diets or health issues into account.
set up machine controls
Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
work according to recipe
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
- Scope note
- Select the adequate ingredients to execute the recipe. The quality of the ingredients, their properties, and the adequate use of them may yield different results that can be determinant for a satisfactory final product.
Optional knowledge 7 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
7 competencesbakery ingredients
The raw materials and other ingredients used in baked goods.
bakery production methods
The bakery production methods used to make baked products such as leaven, unleaven, sour dough, and predough.
fermentation processes of food
Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.
- Scope note
- Occasionally, the term fermentation may also include the chemical conversion of sugars into ethanol. This process is used to make beer, wine, and cider.
food safety principles
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
mill operations
Details of milling operations related to grind size, particle size distribution, heat evolution. Milling processes for different cereals and grains.
milling machines
Milling and mills and their operation in theory and practice.
processes of foods and beverages manufacturing
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 28 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
14 competencesadminister lactic ferment cultures to manufacturing products
Add specified quantity of lactic ferment cultures to food preparations such as pasteurised milk to obtain starter for sour dairy products, such as buttermilk, cheese, and sour cream. Also, to dough making in bakery.
analyse characteristics of food products at reception
Analyse characteristics, composition, and other properties of food products at reception.
- Scope note
- For instance, dairy for butter-making will have to be sampled for butterfat analysis and its payments would be based on the butterfat content of the milk.
analyse trends in the food and beverage industries
Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.
develop new food products
Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
dispose food waste
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
green
execute chilling processes to food products
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
handle delivery of raw materials
Receive raw materials from the suppliers. Check their quality and accuracy and move them into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.
improvise to occuring food processing situations
Adapt a flexible approach to occuring problems in the process of creating food and beverages.
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
negotiate improvement with suppliers
Build a good relation with suppliers in order to improve knowledge and quality of supply.
operate a heat treatment process
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
- Scope note
- It sometimes involves controlling the heat treatment process as well.
tend bakery ovens
Operate ovens using the right thermal regime to bake different types of dough and maintain equipment in order to ensure effective and correct operation.
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Cross-sector
14 competencesact reliably
Proceed in a way that one can be relied on or depended on.
create new recipes
Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance taste, reach productivity goals, develop and improve products.
- Scope note
- Establish food specifications for the production of the new recipe.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
follow production schedule
Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.
follow verbal instructions
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
follow written instructions
Follow written directions in order to perform a task or carry out a step-by-step procedure.
keep inventory of goods in production
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
negotiate terms with suppliers
Identify and work with suppliers to ensure quality of supply and best price has been negotiated.
perform chemical experiments
Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
perform services in a flexible manner
Adapt service approach when circumstances change.
secure goods
Fasten bands around stacks or articles prior to shipment or storage.