Name of qualification Name of qualification: Izdelovalec/izdelovalka trajnega pecivaAdd to comparison
Translated title (no legal status) Translated title: Preserved pastry goods 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:

There are no specific conditions.
ISCED field General programmes
ISCED subfield Health
Qualification level

SQF Level: SQF 4
EQF Level: EQF 4

Learning outcomes:

 The candidate is able to:

  • organise own work and carry out work in accordance with quality standards and sustainable food principles;
  • protect health and maintain a healthy working environment;
  • communicate and cooperate with employees and external stakeholders;
  • ensure the quality of products and services provided;
  • monitor the traceability of raw materials and maintain appropriate documentation, operate the machinery, equipment and utensils used in the production of sustainable baked goods;
  • prepare different types of doughs and pastes for the production of durum baker's wares,
  • bake durum pastries using different types of dough and masses, prepare fillings and fillings;
  • make coatings, icings and toppings;
  • purchase raw materials and sell products;
  • pack and store products.

Evaluator:

The examination and assessment is carried out by the NPK Examination and Certification Boards appointed by the National Examination Centre (RIC). The members of the Board must be licensed by the RIC. They can 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 examination by oral defense.

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/izvajalec-pregled/21432141
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