1. The knowledge necessary for performance of the basic tasks of the professional activity at the level of notion:
1.1. legal employment relations;
1.2. labour protection;
1.3. environmental protection;
1.4. basics of business;
1.5. communication basics.
2. The knowledge necessary for performance of the basic tasks of the professional activity at the level of understanding:
2.1. basics of risk analysis critical point;
2.2. general hygiene requirements;
2.3. basics of chemistry;
2.4. cleaning, washing and disinfection of the guiding principles;
2.5. basic knowledge of the technical schedule;
2.6. technical labels;
2.7. regulated parameters;
2.8. electrical safety requirements for the equipment;
2.9. fire safety rules;
2.10. records importance in the quality management system;
2.11. loss of raw materials and its reason;
2.12. professional development opportunities;
2.13. professional terms in the official language and in one foreign language.
3. The knowledge necessary for performance of the basic tasks of the professional activity at the level of use:
3.1. bread production technologies;
3.2. personal hygiene;
3.3. technological equipment operation principles and exploitation;
3.4. knowledge about certain raw material requirements;
3.5. basics of microbiology;
3.6. official language;
3.7. one foreign language at the level of communication;
3.8. information technologies;
3.9. first aid.

1. Prepare the work place according to the instructions.
2. Comply with the labour protection, fire and electrical safety rules.
3. Ability to provide the first aid.
4. Use technological documentation.
5. Perform in the food production technological cycles set in the laws and regulations.
6. Comply with the sequence of the technological process.
7. Prepare the raw material processing according to the recipe requirements.
8. Perform the necessary actions in the technological process assurance at any time.
9. Count the ready production.
10. Analyse the own work result.
11. Able to use latest information and production technologies.
12. Improve one’s knowledge about the innovations in the field.
13. Perform basic principles of good hygiene and production practice.
14. Orientate in the laws and regulations regarding the food products turnover and self-control.
15. Comply with basic principles of work ethics.
16. Know the official language.
17. Know one foreign language at the level of communication.
18. Use professional terminology in the official and in one foreign language.
19. Able to work independently and in a team.
20. Protect the environment.

1. Ability to understand hygiene requirements in the food product production.
2. Ability to understand and perform work accordingly to the given task.
3. Ability to determine the quality of raw material and their organoleptic indicators.
4. Ability to perform raw material preparation for the production.
5. Ability to know and understand product preparation process and to make the necessary calculations.
6. Ability to know the exploitation and maintenance of the equipment.
7. Ability to know the technical documentation.
8. Ability to work with technical equipment in accordance with the exploitation rules.
9. Ability to know and comply with the work safety and fire safety rules.
10. Ability to comply with work ethics principles.
11. Ability to comply with basic principles of good production and hygiene practice.
12. Ability to follow and learn the latest information in the field.
13. Ability to protect environment.
14. Ability to communicate in state language and in one foreign language.
15. Ability to work independently and work in a team.
16. Ability to follow latest news in the field by using all accessible information sources.
17. Ability to use information technologies.