The qualified person will be able to operate machinery, ovens, proofing cabinet and cooling operations. The qualified person will be able to prepare dough, pre-dough, sour dough, proofed dough, steeping of rising dough pieces.

The qualified person will be able to produce light types of crusty bread, speciality bread and rye bread. In addition, the qualified person will be able to produce breakfast types of bread, soft dough as well as semi-baked and finished dough for cake production and rolled dough.

In addition, the qualified person will be able to produce the following: at practised level, the qualified person will be able to help with the production of rolled dough: filling, folding, proofing, baking as well as preparing for sale. The qualified baker will have knowledge of business economics, product development and production planning.

The qualified person will be able to operate and maintain machinery and equipment and is knowledgeable of hygiene and environmental conditions as well as of relevant legislation.