Name of qualification Name of qualification: Izdelovalec/izdelovalka kruha in pekovskega pecivaAdd to comparison
Translated title (no legal status) Translated title: Bread and pastry maker
Type of qualification Type of qualification: National vocational qualification, SQF level 4
Category of qualification Category of qualification: Vocational Qualification
Admission requirements Entry conditions:
  • At least elementary education.
ISCED field Field:
Engineering, manufacturing and construction
ISCED subfield subfield: food processing
Qualification level

SQF Level: SQF 4
EQF Level: EQF 4

Learning outcomes:

Candidates will be able to:

  • plan, prepare, implement and oversee their own work,
  • use energy, material and time in a rational manner,
  • protect health and the environment,
  • communicate with co-workers and customers,
  • assure quality of products and services provided,
  • keep relevant documentation,
  • make various types of dough for bread and pastries,
  • divide and shape dough and allow to rise,
  • bake bread and pastries,
  • cool, refrigerate and freeze products,
  • cut, package and store products,
  • purchase raw materials and sell products.

Evaluator:

Verification and assessment are carried out by committees for the verification and validation of national vocational qualifications, appointed by the National Examination Centre (NEC). Committee members must be licensed by the National Examination Centre. Licences may be found here.

Assesment and completion:

VALIDATION

During the guidance process the candidate prepares a portfolio, which is assessed by a committee. If the portfolio submitted by the candidate contains authentic, valid and adequate proof of the knowledge, skills and competences defined in the occupational standard, the committee may:

  • validate the contents of the occupational standard in full,
  • validate the contents of the occupational standard in part and define the knowledge, skills and competence to be verified,
  • refuse to validate any of the contents of the occupational standard because the candidate has not provided proof of any of the knowledge, skills and competences defined in the occupational standard, in which case it will verify  the occupational standard in full.  

METHODS OF VERIFICATION OF VOCATIONAL KNOWLEDGE AND SKILLS  

  • Practical verification with an oral presentation.

 

Izdelovalec/izdelovalka kruha in pekovskega peciva

SQF 4

EQF 4

The Career path tab shows the possible career path within the selected qualification area, which is not the only one and is not mandatory. The actual transition between qualifications, which is determined by law, is defined in the Transition tab.

Kletar/kletarka

Živilsko prehranski tehnik/živilsko prehranska tehnica

Živilsko prehranski tehnik/živilsko prehranska tehnica

SQF 5 / EQF 4

Inženir živilstva in prehrane/inženirka živilstva in prehrane

SQF 6 / EQF 5

Diplomirani inženir živilstva in prehrane (un)/diplomirana inženirka živilstva in prehrane (un)

SQF 7 / EQF 6 

Conditions for obtaining a public document:

Candidates demonstrate attainment of the knowledge, skills and competences defined in the catalogue of standards of vocational knowledge and skills.

Awarding body:

Providers of procedures for identifying and validating NVQs are entered in a register of providers maintained in the collection of the national information centre for vocational qualifications. These are: vocational schools, businesses, B2B training centres, adult education centres and chambers of commerce.

URL

Awarding body URL:
https://www.nrpslo.org/podrobnosti/npk/70554071
Printer-friendly versionPDF version