Bakery

Bakery

The baker is a highly skilled professional, with high level of knowledge about food and nutrition, who produces a wide range of bread and pastry items.

The baker produces all varieties of fresh and tasty bakery products, made of any kind of grains. Different types of fermentation and other processes will be used to turn the raw material in to sweet or savoury products. For example, wheat bread, rye bread, artisan bread, brioche, laminated products, sandwiches, and quiches. These items will appear in a large number of bakeries. Bakers may also produce elaborate displays of decorative breads using creative skills and knowledge.

A high degree of specialist knowledge and skill is required. Bakers have undergone years of training in order for them to develop the level of skill required and a good understanding of sustainability. Bakers will be proficient in a wide range of specialist techniques and technology to develop and create a variety of bakery products. An artistic talent and artisan skills with the attention to detail are required, alongside the ability to work effectively and economically in order to achieve outstanding results within set timeframes.

Bakers must have knowledge about the functions, compatibility, and reactions of ingredients to create a new recipe.

Bakers must have a good understanding about reformulating recipes and adapting to a changing environment. The ability to work on their own initiative is essential. They will use a range of specialist equipment, technology, and materials in an environmental friendly manner. The professional baker must take account of the quality of ingredients and the health and safety requirements of customers.

They must respect those ingredients and work to high levels of food hygiene and safety. Specialist bakers can develop careers, such as owning, managing, and working in all types of bakeries including high quality, family, and specialized shops. Careers in teaching and industry are also options. It is often the case that specialist retail shops sell hand-made and decorated pastry products, artisan breads, and decorative doughs, which are prepared using the skills of a specialist baker.

Score Guidelines:

  • Work organization and management – 5%
    • Principles of business
    • The stages from buying raw material producing it to valuable product and selling them to costumers
    • The importance of minimizing waste and maximizing sustainability
    • The factors bearing on ingredients used in bakery including seasons, availability, costs, storage, and use
    • The range of tools and equipment used in bakery
    • Legislation and good practice relating to the purchase, storagepreparation, cooking, baking, and service of food products
    • Prepare and correctly use tools and equipment
    • Prioritize and plan work effectively to work within a given time
    • Show respect for raw materials
    • Use ingredients cost-effectively and minimize waste
    • Prepare products within prescribed costs
    • Pre-order goods and materials accurately for planned work
    • Work efficiently and cleanly, paying attention to the workplace and the people in it
    • Demonstrate good work flow skills
    • Demonstrate inspiration, flair, and innovation in design and work techniques
    • Work within given themes
    • Produce large quantities of bakery products to a consistent standard
    • Be consistent with size and weight of products in order to maintain customer satisfaction and profit margins
    • React professionally and effectively to unexpected situations
    • Work to deadlines
    • Have all the costumers’ orders ready at the right time
  • Food hygiene and health, safety, and environment – 5%
    • Legislation and good practice relating to the purchase, storage, preparation, cooking, and service of food
    • Quality indicators for fresh and preserved foods
    • The causes of deterioration of food
    • The range of tools and equipment used in bakery
    • Legislation and safe working practices in a bakery kitchen and for using commercial equipment
    • Work following all personal hygiene standards and safety regulations for food storage, preparation, cooking and service (HACCP)
    • Comply with all Health and Food Safety regulations and best practices • Store all commodities safely according to HACCAP
    • Ensure all work areas are cleaned based on the highest standards
    • Apply the business internal HACCP concept to the last detail
    • Work safely and uphold accident prevention regulations
    • Use all tools and equipment safely and within manufacturer’s instructions
    • Promote health, safety, and environment and food hygiene within the working environment
  • Communication and interpersonal skills – 5%
    • How bakery products should be displayed for sale
    • The importance of displays and notices as sales and communication tools
    • Legal restrictions on the presentation of promotional materials
    • The importance of appearance when on public view and dealing with customers
    • The importance of effective communications across teams, colleagues, contractors, and other professionals
    • The need to communicate effectively with customers
    • Have a professional dialogue with customers
    • Work out the right product with the costumer to his wishes for hisspecial order
    • Work effectively with colleagues and other professionals
    • Be an effective team member
    • Display products in order to maximize sales
    • Always pay attention to own cleanliness and appearance
    • Communicate effectively with colleagues, teams, and customers
    • Provide advice and guidance on specialist matters to managers, colleagues, and customers
    • Propose solutions and discuss with goal orientated attitude, arrive at common solutions
    • Plan and implement promotions
    • Follow detailed written and verbal instructions
    • Develop recipes in a way that every other baker can read it and achieve good quality products
  • The use of raw material and bakery recipe creating – 20%
    • The importance of recipes for the quality control
    • The range and characteristics of bakery products, which are known around the world
    • Colour applications, taste combinations, and texture coordination
    • Basic principles involved in accurately combining ingredients in order to produce products
    • How to create appearance, texture, and taste from the bakery product by using different ingredients and working techniques
    • How to process different cereals and pseudo cereals
    • The impact of various flours and ingredients on the finished product
    • The manipulation of raw materials through production techniques
    • The influence of different working techniques to produce bakery products
    • Colour applications, taste combinations, and texture coordination
    • The range and uses of doughs and pastes used to producing bakery products
    • What raw materials and how can they be worked in to a filling
    • Why fillings which are baked need to be stable at high temperature
    • The effect of using seasonal fruits and vegetables for fillings
    • The importance of appearance, texture, and taste
    • Use the knowledge of the impact of various milling products and flourson bakery products
    • Use own understanding of the impact of dry and liquid raw materials to make different doughs
    • Apply knowledge of the characteristics of raw materials in bakery products
    • Use appropriate ingredients and flavourings effectively
    • Devise products demonstrating innovation and flair
    • Formulate recipes to make filled sweet and savoury products
    • Create recipes to produce bakery products using laminated pastes and doughs including Danish pastries, croissants, pain au chocolate, and puff pastry products
    • Create recipes to produce a range of breads, rolls, savoury products, sweet, and enriched products
    • Design products in bulk to a consistent size, shape, appearance, flavour, and standard
    • Use appropriate flavourings effectively
    • Design display pieces based on clients’ briefs
    • Create designs that take account of the purpose of the pieces and the environment where they will be displayed
    • Create display pieces to meet specifications
  • Dough preparation and fermenting process – 15%
    • Methods to produce doughs for different bakery products, such as short dough, yeast dough, laminated dough, sweet, and savoury dough
    • The influence of the raw materials on the dough
    • How to produce and enriched dough enhancing with such ingredients as sugar, eggs, butter, fat, or oil and milk
    • The importance of the dough temperature
    • The difference in preparation of dough with different cereals and different milling products
    • The importance of developing gluten structure in wheat doughs
    • How the different doughs have to be handled and stored
    • The sciences of fermentation such as types of fermentation, substances involved in the fermentation process and acidification
    • When to use an all-in dough method for the bakery product
    • The benefits of making a preferment dough leavening method, with starters like polish, biga, and many more
    • The help of refrigeration technology systems to control the fermentation to the next day for long-term leavening method
    • The purpose of pre-absorption or starch gelatinization methods known as soaker, boiled dough, or mash
    • The sourdough leavening method with and without baker’s yeast
    • The range of tools and equipment used in bakery
    • Methods of making laminated pastes and doughs
    • The preparing of dead dough for decoration or display pieces Produce a variety of pasta
    • Combine dry and liquid ingredients to make a dough
    • Knead the dough in order to develop the gluten to give it stretch and strength
    • Mix doughs out of different cereals or pseudo cereals with their characteristics
    • Make doughs with baker’s yeast, sourdough, other leavening methods, or without any leavening agents
    • Prove the dough to develop its aeration and structure
    • Regulate the fermentation process
    • Use different fermentation processes with preferment, refrigeration technology and many more
    • Ferment the dough to the perfect taste and texture
    • Knock back the dough in order to create a uniform texture
  • Shaping and decorating of dough – 25%
    • The importance of shaping and decorating dough bevor baking
    • The commonly used shapes for certain products, which are known around the world
    • The range of tools and equipment used in bakery for shaping and decorating
    • The different techniques for shaping like braiding, moulding in different shapes, baking in tins, and many more
    • The influence of the shape or the shaping on the end product
    • Methods of working with laminated pastes and doughs
    • How to apply fillings on to the dough and making a shape out of it so it can be baked together
    • The range of large and small bakery products
    • The importance of being creative for special events, to create party bread, or decorative bread loafs
    • Finesse and artistic appreciation
    • The importance of the finale proof in its different methods like on couches, on loading devices, in bannetons, or on trays
    • The different methods of finishing before baking. This can be reshaping, cutting, scoring, piercing, sprinkling, brushing, spreading, dusting, and so on
    • Shape common bakery products out of dough
    • Recognize when the dough has fermented enough and is ready to scale and shape
    • Handle and scale doughs appropriated after fermenting
    • Shape bread products consistently and to pre-determined shapes
    • Produce small and big bakery products
    • Be creative to shape dough after costumer order
    • Shape a large quantity of the same product identical
    • Produce products in bulk ensuring that the quality, size, and finish remains consistent
    • Make filled products which are filled and decorated before baking
    • Apply different techniques for shaping
    • Decide how long the product needs to have a finale proof before baking
    • Finish the decoration before the dough will be baked with different techniques
    • Use different doughs and pastes to shape and prepare sweet and savoury bakery products like pies, quiches, donut’s, pizzas, and many more
    • Use various techniques to produce display pieces or decorative breads
  • Baking and handling after baking – 25%
    • The range of tools and equipment used in bakery for baking
    • The physical changes that take place within bakery products during the baking process
    • The heat transfer in different oven systems
    • How long a product has to bake until it is baked
    • The differences of baking wheat, rye or enriched dough to bread
    • How to bake other bakery items such as pies or items with filling
    • What is best to bake laminated dough products
    • The technique of baking interruption method (par-baked bread)
    • What is a good colour and how taste can be influenced with the baking process
    • How bread products should be stored right after they come out of the oven
    • The storage of all the different bakery products when they come out of the oven
    • The importance of finalizing products
    • Bake filled and unfilled products to the perfection
    • Work with different oven systems or deep-fryer
    • Control the oven conditions: temperature, humidity, supply of top and bottom heat, damper control
    • Regulate the baking process so all product turns out in the right shape, colour, and crust
    • Achieve the right amount of oven spring with leavened products
    • Interrupt the baking process to produce par-baked breads
    • Finish the baking process with par-baked breads
    • Store the bakery product correctly after baking
    • Finish the decoration with different techniques
    • Caramelize pastries
    • Glaze bakery products
    • Fill and decorate products after baking
    • Display products for sale
  • Food purchase, storage, costing, and control
    • Seasonal availability and price variations of ingredients
    • The range and advantages of local, national, and international suppliers
    • Common payment and shipment conditions
    • The factors that influence the menu price
    • The methods for calculating selling price based on ingredients’ cost
    • The importance of sustainability, environmental impact, and the carbon footprint caused by their choices.
    • The food storage solutions available
    • Select suppliers based on quality, service, range, and price
    • Prepare daily requisitions
    • Accurately order required food and consumable items to meet the needs of the business
    • Complete purchase orders and submit on-line purchase orders
    • Receive goods on delivery and check all documentation to ensure that the delivery is correct and that the goods are of acceptable quality
    • Store all fresh, frozen, chilled, and ambient food items correctly, ensuring that appropriate storage temperatures and conditions are maintained
    • Account for storage losses
    • Estimate cost of storage
    • Align purchase orders with storage capacity