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:

No entry conditions.
ISCED field General programmes
ISCED subfield Health
Qualification level

SQF Level: SQF 4
EQF Level: EQF 4

Learning outcomes:

Candidates will be able to: 

• organize own work and perform work in accordance with work quality standards and sustainable principles
• protect health and maintain a healthy working environment
• communicate and cooperate with employees and external stakeholders of the organization
• ensure the quality of products and services provided
• monitor the traceability of raw materials and maintain prescribed documentation
• operate machines, devices and utensils for making bread and bakery products
• knead different types of dough for bread and bakery products
• divide, shape and rise dough
• bake bread and bakery products
• cool, refrigerate or freeze products
• cut, pack and store products
• procure 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:

1.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.  

2.METHOD OF VERIFICATION

  • Practical verification with an oral presentation.

Conditions for obtaining a public document:

The candidate demonstrates that he/she achieves the knowledge, skills and competencies specified in the catalogue of professional knowledge and skills standards.

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/izvajalec-pregled/46254621
Printer-friendly versionPDF version