PROFESSIONAL knowledge:
At the concept level:
1. Internal and external sectoral laws and regulations.
2. Microbiological, physical, and chemical assessment methods.
3. Diversity and classification of bread (including gluten-free preparations).
4. Laws and regulations regarding materials and preparations intended for the contact with food.
5. Significance of packaging in ensuring product safety.
At the comprehension level:
1. Guidelines for good hygiene practice.
2. Minimum hygiene requirements in a food industry company.
3. Requirements of quality standards.
4. Principles of manufacturing flow.
5. Description of warehouse management.
6. Types of technological facilities.
7. Classification of confectionery production premises.
8. Technological instructions, recipes.
9. Mathematical calculations.
10. Description and ways of preparation of raw materials, products, and additives.
11. Processes occurring during the bread-making process.
12. Nutritional value of bread.
13. Professional terminology in foreign languages.
14. Marking of the packaging material.
15. Functions of the wrapping and packaging material.
16. Temperature modes.
17. Risk analysis.
18. Rules for marking deep-frozen and frozen products.
19. Types of packaging materials, their description and selection.
20. Description of warehouse management.
21. Description of warehouses.
At the application level:
1. Resources of the company and the work environment – their description.
2. Manufacturing flows.
3. Rational work process techniques.
4. Development of work plans and schedules.
5. Planning of work sequence.
6. Technological processes of making confectionery.
7. Occupational safety requirements.
8. Types, description, and rules for operation of technological facilities.
9. Personal hygiene requirements.
10. Personnel hygiene requirements in the company. Requirements for use of personal protective equipment.
11. Time planning.
12. Work plans and tasks.
13. Technological and manufacturing processes.
14. Technological documentation.
15. Report forms.
16. Document management.
17. Procedure for the circulation of documents in the company.
18. Product groups, their description.
19. Sensory evaluation methods.
20. Criteria for the control of acceptance of products.
21. Requirements of the self-control system (HACCP).
22. Types of measuring instruments and their use.
23. Professional terminology.
24. Units of measurement for weight.
25. Types of pre-treatment of products and raw materials.
26. Technological equipment and inventory.
27. Pre-treatment weight losses of products and raw materials.
28. Hygiene rules.
29. Quality indicators of products and raw materials.
30. Storage requirements, modes and periods.
31. Compatibility of product groups.
32. Product-specific characteristics.
33. Description of sensory evaluation indicators.
34. Description of raw materials and products.
35. Ways and techniques of preparation of raw materials and products.
36. Requirements for the storage of raw materials and products.
37. Sell-by dates of raw materials and products.
38. Planning of product handling and working hours.
39. Requirements of technological instructions.
40. Methods for the control of the manufacturing process.
41. Rules for the operation of technological facilities.
42. Types and application of equipment and inventory.
43. Manufacturing of confectionery of different types and degree of complexity.
44. Sequence of the manufacturing technological process.
45. Risks of biological, chemical or physical contamination.
46. Making of control records.
47. Sensory evaluation methods.
48. Factors affecting sensory evaluation.
49. Description and criteria of the quality of finished products.
50. Technological bread-making facilities and rules for their operation.
51. Specific equipment, implements, and their application.
52. Technological processes for the preparation of raw materials, products, additives for bread, and preparations.
53. Base and additional raw materials for making and manufacturing bread.
54. Bread manufacturing recipes, including the recipes of classic Latvian rye bread.
55. Techniques for making scalded flour, fermentation starter, leaven, and dough. Quality requirements for fermentation starter, scalded flour, and dough.
56. Modes/parameters of technological processes of bread manufacturing.
57. Dough-making technologies and techniques.
58. Technological processes and modes of making pastry.
59. Types of preparations and technologies for their making.
60. Technological instructions.
61. Types of thermal treatment.
62. Baking modes and ways.
63. Treatment methods, materials, and technologies.
64. Qualitative indicators of qualitatively baked bread and its preparations, and their description.
65. After-treatment techniques.
66. Description of raw materials for dough.
67. Types of dough.
68. Technologies for manufacturing and making dough.
69. Appropriate technological processes and modes of making dough.
70. Technological facilities used for making different types of dough, their types and application.
71. Types of intermediates.
72. Methods for making intermediates.
73. Description of the groups of raw materials for decoration creams and fillings.
74. Technologies and methods for making decoration creams and fillings.
75. Technological processes and modes for making decoration creams and fillings.
76. Occurrence of technological processes in intermediates during their preparation for thermal treatment.
77. Techniques of intermediates (prior to thermal treatment).
78. Treatment materials and technologies.
79. Chemical processes occurring during the thermal treatment.
80. Thermal treatment and natural losses.
81. Weight losses of different dough intermediates during the thermal treatment.
82. Changes during the thermal treatment.
83. Selection of the temperature mode in accordance with the type of intermediates and the dough.
84. Sensory and quality indicators of different types of dough and finished preparations.
85. After-treatment techniques.
86. Description and treatment techniques of decoration and finishing materials.
87. Different finishing elements.
88. Application of products from nature for the decoration of confectionery.
89. Description and classification of food colourings, including flavourings.
90. Safety and description of food additives.
91. Application of auxiliary inventory in decoration.
92. Requirements for the decoration of finished preparations.
93. Ways and techniques of cutting finished preparations.
94. Decoration materials, including the unconventional ones (fresh flowers, etc.).
95. Types of desserts and their description.
96. Technological documentation.
97. Temperature modes.
98. Types of refrigeration equipment, their description.
99. Types of thermal treatment facilities, their description.
100. Types and use of the auxiliary equipment of confectionery facilities.
101. Raw materials and products to be used in desserts and their description.
102. Compliance of additional materials with the type of desserts.
103. Types of thermal treatment.
104. Hygiene rules.
105. Technological process of making frozen desserts.
106. Requirements and rules for serving frozen desserts.
107. Traditions of making classic desserts around the world and their variations.
108. Selection of the raw materials for classic Latvian, including regional, desserts and their description.
109. Technological process of dessert making processes.
110. Changes in quality indicators during the manufacturing.
111. Materials and ways of decoration. Auxiliary inventory to be used for decoration.
112. Application of products from nature for the decoration of desserts.
113. Dessert dishware.
114. Unconventional decoration (materials, elements, etc.).
115. Hygiene requirements for wrapping and packaging materials.
116. Use of measuring instruments.
117. Special requirements for markings of deep-frozen and frozen products and intermediates.
118. Rules for the storage of deep-frozen and frozen intermediates and finished preparations.
119. Types and application of vacuum packaging or special packaging.
120. Document management.
121. Preparation of accompanying documentation.
122. Confectionery storage modes and periods.
GENERAL knowledge:
At the concept level:
1. Diversity of social relations.
2. Social and political structure of society.
3. Organisation of the labour protection system.
4. Laws and regulations regarding business activity.
5. Planning and decision-making principles.
At the comprehension level:
1. Vocabulary.
2. Grammar and language functions.
3. Types of verbal interaction.
4. Language styles and characteristics of intonation.
5. Diversity of language and communication in different contexts.
6. Principles of promoting cooperation.
7. Creation of a team.
8. Settling of conflicts.
9. Laws and regulations regarding information technologies.
10. Operating principles of computer and office equipment.
11. Laws and regulations regarding labour protection, electrical and fire safety, and nature and environmental protection.
12. Essence of sustainable development.
13. Working conditions and human health as a precondition for life quality.
14. Protective fire safety equipment and its application.
15. Basic principles of ergonomics. Work environment risk factors and assessment methods.
16. Need for sorting of waste.
17. Economic resources and fundamental issues of economics.
18. Types of commercial activity.
19. Role of the business plan in the business activity.
20. Importance of employee motivation and development of talents in increasing the work quality.
At the application level:
1. Time planning.
2. Official language.
3. Foreign languages.
4. Intercultural interaction.
5. Time planning techniques.
6. Effective interaction and cooperation techniques.
7. Business communication process.
8. Application software in compliance with the work task.
9. Work with office equipment.
10. Information systems security.
11. Computer security programs.
12. Preventive measures to remedy work environment risk factors.
13. Laws and regulations regarding labour protection.
14. Electrical safety regulations.
15. Safety signals and signs.
16. Protective work equipment and its application.
17. Requirements for the use of personal and collective protective equipment.
18. Safe and ergonomic work practices.
19. First aid.
20. Action in an emergency.
21. Calculation.
22. Units of measurement and shapes.
23. Mathematical methods and instruments.
24. Organisation of the work of the company.
25. Basics of marketing.
26. Learning strategies.
27. Self-assessment principles.

PROFESSIONAL skills:
1. To assess the availability of all resources responsibly.
2. To evaluate the work environment.
3. To organise the workplace in the confectionery shop.
4. To comply with the requirements for the hygiene of premises and facilities, and personal hygiene while completing a work task.
5. To develop the daily plan and time schedule.
6. To choose the technological equipment and inventory in accordance with the work task.
7. To assess the technical condition of technological equipment and inventory and its readiness for work.
8. To apply personal hygiene requirements.
9. To comply with personnel hygiene requirements.
10. To use personal protective equipment at work, including protective clothing.
11. To undergo regular health checks.
12. To plan works in accordance with the daily plan and the order.
13. To complete professional work tasks, taking into account rational time sharing.
14. To comply with the requirements of quality standards.
15. To accurately read technological recipes and the information contained in the technological documentation.
16. To comply with and control the requirements for performance of technological processes.
17. To draw up reports on the manufactured products.
18. To comply with the requirements for the circulation of documents in the company.
19. To fill in control and measurement tables accurately.
20. To perform sensory evaluation of the raw materials and products.
21. To accept raw materials and products in compliance with the accompanying documents.
22. To meet the criteria for the control of the acceptance of raw materials and products.
23. To read recipes and other binding technological documentation.
24. To weigh products and raw materials accurately.
25. To dose products and raw materials accurately.
26. To choose the appropriate type of pre-treatment.
27. To prepare pre-treatment technological facilities and equipment.
28. To comply with hygiene requirements responsibly while performing the pre-treatment.
29. To comply with raw material storage modes.
30. To control the quality of products and raw materials during the storage.
31. To perform sensory evaluation of the characteristics and quality indicators of different products.
32. To evaluate the assessments of quality indicators of products.
33. To prepare all raw materials, products, additives, and materials in accordance with the recipe and the daily plan.
34. To make intermediates.
35. To comply with the requirements and conditions for the storage of the prepared raw materials and intermediates.
36. To follow the manufacturing flows and their sequence.
37. To control the handling of raw materials in the manufacturing process and during the manufacturing.
38. To comply with the requirements of technological instructions during the manufacturing of preparations.
39. To control the compliance with technological instructions during the manufacturing process.
40. To monitor the rational use of technological facilities, equipment, and inventory.
41. To choose technological facilities and equipment corresponding to the type of preparations.
42. To monitor the rational use of technological facilities, equipment, and inventory.
43. To set parameters of technological facilities to produce the respective preparations.
44. To comply with the technological requirements for the manufacturing of preparations.
45. To apply the appropriate technological modes in accordance with the types of confectionery and degree of preparation complexity.
46. To ensure the implementation of the technological process in good quality.
47. To analyse the causes of potential risks at each stage of the technological process of manufacturing.
48. To document the information obtained during the control of the manufacturing process.
49. To assess the quality indicators of products and preparations responsibly.
50. To apply sensory evaluation criteria.
51. To take the respective corrective measures to improve the quality of the preparation.
52. To assess the compliance of technological facilities, equipment, and implements with the type and specificity of bread.
53. To prepare the specific equipment and implements.
54. To perform daily maintenance of technological facilities, equipment, and inventory.
55. To determine the compliance of raw materials, products, and additives in accordance with the indications of technological instructions.
56. To prepare the amount of raw materials, products, and additives accurately, in accordance with the recipe.
57. To choose base and auxiliary raw materials suitable for dough:
– for rye bread;
– for wheat bread;
– for mixed flour bread;
– for special/ particular (buckwheat, corn etc.) bread.
58. To make scalded flour, leaven, and fermentation starter.
59. To make dough in different ways/techniques in accordance with the recipe.
60. To perform the treatment of different types of dough.
61. To create preparations, using bread dough of different kinds of flour.
62. To create intermediates, using different types of dough.
63. To evaluate the technological occurrences of manufacturing processes.
64. To comply with the baking mode appropriate/specified in the process chart.
65. To monitor and ensure the appropriate baking mode in accordance with the type of bread and preparation.
66. To keep track of/monitor the changes in the quality indicators of dough and intermediates during the baking.
67. To perform the treatment of finished preparations after baking/thermal treatment.
68. To decorate the finished preparations (loafs of bread, pretzels, biscuits, small bakery wares, etc.).
69. To perform the after-treatment carefully.
70. To assess the quality indicators of preparations.
71. To make dough, using different techniques: yeast-free dough; yeast dough; shortcrust dough; gluten-free dough; scalded dough; biscuit dough; gingerbread dough, etc.
72. To comply with the technological processes of making different types of dough.
73. To evaluate the quality indicators of dough carefully.
74. To create intermediates, using different types of dough.
75. To make the following according to the recipe: salty decoration creams, fillings, and pastes; chocolate decoration creams, fillings, and pastes; sugar decoration materials; fillings and creams made from dry raw materials; egg-white creams, fillings, and pastes; creams, fillings, and pastes made of milk products.
76. To accurately comply with the modes and periods of the storage of the finished decoration materials, fillings, and creams.
77. To use technological equipment and/or inventory in accordance with the task.
78. To create intermediates.
79. To visually assess the readiness of intermediates for baking.
80. To perform the treatment of intermediates before the thermal treatment.
81. To accurately adjust the temperature mode in accordance with the type of intermediate and dough.
82. To perform the treatment of finished preparations after the thermal treatment.
83. To perform visual and sensory evaluation of the finished preparations.
84. To apply materials and raw materials suitable for the type of preparation.
85. To apply products from nature for the decoration of confectionery.
86. To responsibly choose and dose a food colorant suitable for the decoration of the preparation.
87. To make different decoration elements.
88. To make and process sugar paste preparations.
89. To creatively design and decorate the finished confectionery: biscuits; gingerbread; small bakery wares; tarts; pies; cakes, etc.
90. To prepare the finished preparations for realisation.
91. To read the technological documentation and/or recipe.
92. To comply with the requirements of the technological documentation and/or recipe accurately.
93. To choose technological facilities, equipment, and inventory to make different desserts.
94. To ensure appropriate temperature and time modes in the technological facilities.
95. To comply with hygiene regulations.
96. To choose the appropriate raw materials and materials for different desserts responsibly.
97. To choose the appropriate materials for the decoration of desserts.
98. To choose the appropriate way of treatment to make desserts: with thermal treatment; without thermal treatment; for frozen desserts; for specialised desserts; for classic Latvian desserts; for classic desserts around the world.
99. To make a dessert accurately, in accordance with the conditions of the recipe.
100. To take into account the compatibility of products.
101. To evaluate the technological progress of preparation processes.
102. To evaluate the changes in quality indicators during the manufacturing.
103. To prepare the inventory and equipment appropriate for the decoration of desserts.
104. To choose raw materials and materials for decoration in accordance with the type of dessert and the requirements of the recipe.
105. To apply auxiliary inventory appropriate for decoration.
106. To apply products from nature for the decoration of desserts.
107. To analyse the sensory indicators.
108. To choose the appropriate type of packaging for intermediates and finished preparations.
109. To prepare the packaging and materials responsibly, in compliance with the specified requirements.
110. To apply the refrigeration mode appropriate for each intermediate and finished preparation.
111. To evaluate the refrigeration temperature during the storage of the finished preparations and intermediates, using the appropriate measuring instruments.
112. To comply with the requirements for the refrigeration of intermediates and finished preparations.
113. To apply the temperature mode and period of storage of frozen intermediates and finished preparations.
114. To prepare intermediates and finished preparations for their packing in vacuum or special packaging.
115. To check the compliance of the packaging material with the intended application.
116. To pack the product in accordance with the technological instruction and operating instruction of facilities.
117. To complete the finished preparations in accordance with the orders.
118. To prepare the accompanying documentation for realisation.
119. To hand them over to be held in storage in warehouses or for realisation.
120. To observe the temperature and periods of the storage of final preparations and intermediates.
121. To control the quality of products and intermediates during the storage.
GENERAL skills:
1. To plan works in accordance with the daily plan.
2. To perform works, taking into account rational time sharing.
3. To communicate in the official language.
4. To use professional terminology in the official language.
5. To communicate in foreign languages both orally and in writing.
6. To use professional terminology in at least two foreign languages.
7. To cooperate in a team, following the principles of professional ethics and communication.
8. To cooperate effectively in different environments and situations while carrying out professional duties.
9. To think critically and creatively.
10. To plan own time and the time of others rationally.
11. To identify the causes of stress.
12. To be aware of own responsibility while completing a joint task.
13. To use computer and office equipment.
14. To process information purposefully, choosing the most appropriate solution.
15. To exchange with information responsibly.
16. To prepare professional documents and organise their flow independently, using application programs.
17. To find the necessary information in internet resources and data carriers.
18. To assess the reliability of information critically.
19. To organise the workplace in compliance with labour protection, electrical and fire safety, and environmental protection requirements.
20. To assess the impact of work environment risk factors on health.
21. To comply with labour legislation requirements.
22. To comply with the internal work procedure regulations of the company.
23. To apply fire safety, civil protection, and electrical safety regulations while carrying out the duties of a confectioner.
24. To apply protective fire safety equipment.
25. To apply ergonomics requirements in setting up the workplace.
26. To prepare the workplace for safe performance of work.
27. To maintain the workplace and equipment in constant working order.
28. To comply with ergonomics requirements in setting up the workplace.
29. To prepare the workplace for safe performance of work.
30. To use the ABC method to prevent the most critical conditions and preserve and sustain life.
31. To provide first aid in occupational accidents.
32. To apply mathematical calculations in the accounting of raw materials.
33. To develop the technological documentation, substantiating the calculations mathematically.
34. To think critically and creatively.
35. To personally engage in creation of new ideas, promoting the recognition of the company.
36. To define priorities by providing arguments.
37. To plan resources effectively.
38. To assess economic risks.
39. To take decisions on the solution to problems in specific situations.
40. To evaluate professional experience and options for the development of own career.
41. To critically evaluate and use the obtained information in the professional activity.
42. To apply different learning strategies.

PROFESSIONAL competences:
1. Ability to plan and perform own work rationally, using the related resources.
2. Ability to responsibly assess the readiness of technological equipment and inventory for manufacturing processes.
3. Ability to comply with personal and personnel hygiene requirements during the manufacturing processes in accordance with the requirements of laws and regulations.
4. Ability to responsibly cooperate with colleagues while planning the work and time to complete tasks.
5. Ability to comply with the technological requirements during manufacturing processes and the general manufacturing flow.
6. Ability to draft documents in compliance with the requirements of the company and document management.
7. Ability to accept raw materials and products responsibly.
8. Ability to weigh and dose products and raw materials accurately, in accordance with the conditions of recipes.
9. Ability to responsibly choose products and raw materials and perform their pre-treatment in accordance with the technological process.
10. Ability to observe and control the modes and quality of storage of each product group in different periods.
11. Ability to responsibly assess the quality of raw materials and products, using sensory evaluation methods.
12. Ability to responsibly prepare raw materials and products for the manufacturing process.
13. Ability to follow the sequence of handling raw materials and the compliance with the relevance of manufacturing flow in manufacturing processes.
14. Ability to accurately comply with and ensure the compliance with the requirements of technological instructions during the manufacturing of confectionery products and preparations.
15. Ability to independently prepare the technological facilities and equipment, as well as set the respective parameters for the manufacturing of preparations.
16. Ability to independently ensure the technological process of manufacturing of products, controlling the changes in quality indicators of preparations during the manufacturing.
17. Ability to evaluate the finished preparations, applying sensory evaluation methods.
18. Ability to prepare technological facilities, equipment, and implements for baking the respective type of bread.
19. Ability to accurately prepare the raw materials, products, materials, and additives in accordance with the type of bread.
20. Ability to make bread dough of different types of flour in compliance with the conditions of the recipe.
21. Ability to make bread and its preparations of different degrees of complexity and different types.
22. Ability to apply and ensure the mode of baking suitable for each type of bread and its preparation, controlling the changes in quality indicators during the baking.
23. Ability to perform the treatment and decoration of the finished bread preparations, assessing the quality of the preparations.
24. Ability to make different types of dough in accordance with the recipe.
25. Ability to create intermediates, using different types of dough, evaluating the quality indicators of dough.
26. Ability to make different decoration creams and fillings and accurately comply with the requirements for the storage of finished preparations.
27. Ability to prepare intermediates for thermal treatment.
28. Ability to bake finished preparations of different types of dough in accordance with the temperature mode.
29. Ability to prepare different materials to be used in decoration of confectionery.
30. Ability to creatively decorate the finished confectionery in different ways.
31. Ability to apply technological facilities and equipment to make different desserts, in compliance with the requirements of the technological documentation.
32. Ability to responsibly choose products, raw materials, and materials to make different desserts.
33. Ability to make and decorate desserts of different degrees of complexity in compliance with the conditions of the technological documentation.
34. Ability to prepare the appropriate packaging and material in compliance with the requirements of laws and regulations.
35. Ability to deep-freeze and freeze intermediates and finished confectionery.
36. Ability to pack intermediates and finished preparations for their storage in vacuum and special packaging.
37. Ability to prepare orders and ensure their handing-over to the warehouse or for realisation.
38. Ability to ensure the quality of the finished preparations and intermediates during the storage.
GENERAL competences:
1. Ability to cooperate with colleagues while planning and performing works.
2. Ability to express and interpret concepts, thoughts, facts, and opinion both orally and in writing.
3. Ability to communicate in at least two foreign languages to complete professional work tasks.
4. Ability to engage in teamwork effectively, following the principles of professional ethics and communication.
5. Ability to confidently and safely select and use information and communication technologies to complete a professional work task.
6. Ability to comply with labour law, work, environmental protection, fire safety, civil protection, and electrical safety regulations in compliance with the requirements of laws and regulations.
7. Ability to determine the detrimental effect of work environment conditions on health.
8. Ability to provide first aid and act in an emergency.
9. Ability to apply mathematical calculations to complete a work task.
10. Ability to generate new ideas and take reasoned decisions in specific situations within the scope of own professional activity.
11. Ability to plan and take decisions while making own professional career.