PROFESSIONAL knowledge:
At the concept level:
1. Internal and external sectoral laws and regulations.
2. Handling of raw materials and materials with expired sell-by date.
3. Types of transport routes, volumes of orders, and production.
At the comprehension level:
1. Guidelines for good manufacturing practice and hygiene.
2. Professional terminology.
3. Critical control points and principles of determining the control points.
4. Quality indicators of bread and dough blanks.
5. Characteristics of warehouse management.
6. Pre-treatment weight losses.
7. Infestation in flour.
8. Processes occurring during the dough fermentation.
9. Impact of the temperature and humidity on the time of the dough blank fermentation.
10. Corrective measures during the process of dough blank fermentation.
11. Processes occurring during the dough blank fermentation (resting).
12. Ways of scoring/ processing and their effect on the quality of bread.
13. Types, structure, and operating principles of the bread baking oven.
14. Role of the airflow in the oven and its impact on bread quality.
15. Physical-chemical processes occurring during the baking of bread.
16. Processes occurring during the cooling.
17. Types of microbiological contamination during the cutting process.
18. Types of packaging materials.
19. Requirements for materials in contact with food.
20. Impact of the temperature and humidity on the storage of bread.
21. Significance of the packaging during the storage of bread.
22. Types of accompanying documentation and requirements for its drawing up.
At the application level:
1. Manufacturing flows.
2. Rational work process, its characteristics/indicators.
3. Development of work plans and time schedules.
4. Planning of the work sequence.
5. Technological processes of bread manufacturing.
6. Occupational safety requirements.
7. Types and characteristics of technological facilities and equipment (including conventional equipment), and rules for their operation.
8. Minimum hygiene requirements in a food industry company.
9. Food safety requirements: glass policy; allergen management; washing, cleaning, and disinfection programs; traceability; hazard analysis and determination of critical control points (HACCP).
10. Personal and personnel hygiene requirements.
11. Requirements for use of personal protective equipment.
12. Time planning.
13. Work plan and tasks.
14. Bread manufacturing technology.
15. Corrections and corrective measures in the event of inconsistencies.
16. Bread defects, causes, and techniques for their prevention.
17. Sensory evaluation methods.
18. Groups of raw materials and materials, their characteristics.
19. Sensory evaluation methods.
20. Criteria for the acceptance of raw materials and materials.
21. Quality indicators and sell-by dates of products and raw materials.
22. Storage requirements and periods.
23. Compatibility of product groups and allergen management.
24. Use of measuring instruments.
25. Units of measurement for weight and volume.
26. Sensory evaluation.
27. Types of pre-treatment of raw materials.
28. Characteristics of the necessary of raw materials.
29. Manufacturing flows.
30. Types and baking properties of flour.
31. Functional properties of yeast and salt in bread manufacturing.
32. Facilities for the storage of raw materials and preparation of flour and other raw materials for manufacturing.
33. Technology for making scalded flour.
34. Rules for the operation of facilities.
35. Use of measuring instruments.
36. Types of fermentation starter and leaven, and technological processes for their making.
37. Quality requirements for fermentation starter and leaven.
38. Formation of the structure of wheat and rye flour dough.
39. Quality requirements for flour.
40. Making of traditional Latvian rye bread – recipe, raw materials, and inventory.
41. Technological facilities for dough kneading.
42. Quality criteria during the fermentation.
43. Operating principles of dough dividing machines.
44. Application of measuring devices (scales).
45. Ways of dividing dough – their characteristics and application.
46. Ways of shaping/forming (rounding, rolling, shaping with hands).
47. Operating principles of dough forming machines.
48. Application of inventory.
49. Raw materials used for the processing and decoration of bread (seeds, flour, food-safe adhesive, grains, etc.), physical-chemical properties, and application.
50. Ways and methods of placing dough blanks into the oven.
51. Working techniques when working with the bread-shovel, bread moulds, tray racks, and dough fermentation lines.
52. Bread baking techniques and parameters.
53. Types and technological facilities of treatment.
54. Taring principles.
55. Types and technological facilities of cooling.
56. Types of bread cutters.
57. Allergen policy.
58. Cleanliness of bread cutters, types of sanitary treatment, and its importance.
59. Principles of sorting the waste of packaging materials.
60. Food marking requirements.
61. Handling of the unrealised production.
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.
16. Work environment risk factors and assessment methods.
17. Need for sorting of waste.
18. Economic resources and fundamental issues of economics.
19. Types of commercial activity.
20. Role of the business plan in the business activity.
21. Importance of employee motivation and development of talents in increasing the work quality.
At the application level:
1. Official language.
2. Foreign languages.
3. Intercultural interaction.
4. Time planning techniques.
5. Effective interaction and cooperation techniques.
6. Business communication process.
7. Application software in compliance with the work task.
8. Work with office equipment.
9. Information systems security.
10. Computer security programs.
11. Preventive measures to remedy work environment risk factors.
12. Laws and regulations regarding labour protection.
13. Electrical safety regulations.
14. Safety signals and signs.
15. Protective work equipment and its application.
16. Requirements for the use of personal and collective protective equipment.
17. Safe and ergonomic work practices.
18. First aid.
19. Action in an emergency.
20. Calculation.
21. Units of measurement and shapes.
22. Mathematical methods and instruments.
23. Work organisation of the company.
24. Basics of marketing.
25. Learning strategies.
26. Self-assessment principles.

PROFESSIONAL skills:
1. To assess the availability of all resources in the bakery.
2. To evaluate the work environment in the bakery.
3. To organise the workplace in the bakery.
4. To develop the daily plan and time schedule.
5. To choose technological facilities and equipment suitable for bread and bread preparations (hereinafter – bread).
6. To assess the technical condition of technological facilities and inventory, and their readiness for work.
7. To set the technological facilities in accordance with the type of bread to be made.
8. To monitor the rational use of technological facilities, equipment, and inventory.
9. To comply with personal hygiene requirements.
10. To comply with personnel hygiene and food safety requirements.
11. To perform daily maintenance of technological facilities, equipment, and inventory.
12. To plan works in accordance with the daily plan and the order.
13. To take into account rational time sharing for the completion of work tasks.
14. To cooperate with the colleagues in planning and satisfying the needs and works.
15. To read the technological documentation and instructions of manufacturing.
16. To comply with the technological process of bread manufacturing.
17. To control the technological parameters, recording the data in the manufacturing documentation.
18. To meet the technical parameters of a preparation.
19. To apply the appropriate technological modes in accordance with the type of bread.
20. To ensure the implementation of the technological process of bread manufacturing in good quality.
21. To determine the quality of bread and dough in accordance with the technological documentation.
22. To assess the quality indicators of a bread and dough blank.
23. To take measurements to assess the quality of a product.
24. To perform sensory evaluation of raw materials and materials.
25. To accept raw materials and materials in compliance with the accompanying documents.
26. To meet the criteria for the acceptance raw materials and materials.
27. To control the quality of raw materials, using sensory evaluation methods.
28. To comply with raw material storage modes.
29. To control the quality of raw materials, products and materials during the storage.
30. To organise the cleaning, maintenance, and servicing of warehouse premises in accordance with the cleaning schedule.
31. To follow the rotation principle (FIFO) in the movement of raw materials and materials in the warehouse.
32. To respect the sell-by date of raw materials and materials.
33. To read recipes and other binding technological documentation.
34. To remove raw materials from the transport container.
35. To perform sensory evaluation of the compliance of the raw materials, received for primary processing, with the quality requirements.
36. To weigh raw materials.
37. To use the appropriate container to deliver the prepared raw materials to manufacturing.
38. To choose the appropriate type of pre-treatment.
39. To prepare pre-treatment technological facilities, inventory, and equipment.
40. To comply with food safety and hygiene requirements while performing the pre-treatment.
41. To implement pre-treatment processes specified for raw materials.
42. To separate waste generated during the pre-treatment of raw materials.
43. To determine the compliance of raw materials in accordance with the indications of technological instructions.
44. To prepare the quantity of raw materials in accordance with the recipe.
45. To transport raw materials within the manufacturing flow.
46. To scald raw materials in accordance with the recipe and the technological instruction.
47. To control the temperature while making scalded flour.
48. To make corrections in the event of deviations of quality indicators during the process of making scalded flour.
49. To prepare the fermentation starter and leaven in accordance with the recipe.
50. To control the development stages and readiness of fermentation starter and leaven (control of acidity and temperature, and organoleptic control).
51. To mix the prepared raw materials in the specified sequence and at the specified temperature.
52. To knead different types of bread dough, including the traditional Latvian rye bread dough.
53. To determine the quality and readiness of dough.
54. To comply with the technological processes of dough fermentation.
55. To keep up with the changes in the dough quality during the fermentation.
56. To assess the readiness of dough at the final stage.
57. To choose the way of dividing dough.
58. To choose dough division machines.
59. To divide dough:
60. With hands.
61. Mechanically.
62. To choose the way of dough shaping/forming.
63. To prepare the technological facilities and inventory for dough shaping/forming.
64. To create dough blanks.
65. To ferment (rest) dough blanks at the appropriate temperature, humidity, and time.
66. To monitor the quality of a dough blank in the fermentation plant.
67. To determine the readiness of a dough blank visually and manually.
68. To perform the decorative processing of the surface of a bread dough blank.
69. To perform the technological processing of bread crust (scorings, imprints, etc.).
70. To check the readiness of the technological facilities for the baking of bread in accordance with the type of bread.
71. To place the dough blank into the oven in accordance with the type of oven (tunnel oven, rack oven, rotation oven, wood-fired oven).
72. To bake different types of bread, taking into account the baking temperature and time.
73. To apply vapour during the bread baking process.
74. To determine the readiness of bread.
75. To make corrections in the baking process, if necessary.
76. To prepare the raw materials and products necessary for the processing of bread.
77. To process the surface of bread with different products (starch paste, water, etc.).
78. To prepare bread for cooling (taring).
79. To choose the way of cooling.
80. To meet the bread cooling parameters (temperature and time).
81. To place bread into the cooler.
82. To prepare the technological facilities (bread cutters) in accordance with the type of bread and food safety requirements.
83. To cut bread in accordance with the internal instructions of the company.
84. To check the compliance of the packaging material with the quality requirements and the type of bread.
85. To implement the bread packing process in accordance with the instructions and the type of bread.
86. To maintain the room temperature and humidity at the warehouse, as specified in the instructions.
87. To follow the “First-In, First-Out” principle (FIFO principle).
88. To handle unrealised bread in accordance with the policy of the company and the requirements of laws and regulations.
89. To place the finished production in boxes according to the order.
90. To prepare accompanying documentation for each order.
GENERAL skills:
1. To communicate in the official language.
2. To use professional terminology in the official language.
3. To communicate in foreign languages both orally and in writing.
4. To use professional terminology in at least two foreign languages.
5. To cooperate in a team, following the principles of professional ethics and communication.
6. To cooperate effectively in different environments and situations while carrying out professional duties.
7. To think critically and creatively.
8. To plan own time and the time of others rationally.
9. To identify the causes of stress.
10. To be aware of own responsibility while completing a joint task.
11. To use computer and office equipment.
12. To process information purposefully, choosing the most appropriate solution.
13. To exchange with information responsibly.
14. To prepare professional documents and organise their flow independently, using application programs.
15. To find the necessary information in internet resources and data carriers.
16. To assess the reliability of information critically.
17. To organise the workplace in compliance with labour protection, electrical and fire safety, and environmental protection requirements.
18. To assess the impact of work environment risk factors on health.
19. To comply with labour legislation requirements.
20. To comply with the internal work procedure regulations of the company.
21. To apply fire safety, civil protection, and electrical safety regulations while carrying out the duties of a confectioner.
22. To apply protective fire safety equipment.
23. To comply with ergonomic requirements in setting up the workplace.
24. To prepare the workplace for safe performance of work.
25. To use the ABC method to prevent the most critical conditions and preserve and sustain life.
26. To provide first aid in occupational accidents.
27. To apply mathematical calculations in the accounting of raw materials.
28. To develop the technological documentation, substantiating the calculations mathematically.
29. To think critically and creatively.
30. To engage in creation of new ideas personally, promoting the recognition of the company.
31. To define priorities by providing arguments.
32. To plan resources effectively.
33. To assess economic risks.
34. To take decisions on the solution to problems in specific situations.
35. To evaluate professional experience and options for the development of own career.
36. To critically evaluate and use the obtained information in the professional activity.
37. To apply different learning strategies.

PROFESSIONAL competences:
1. Ability to plan own work and rational use of all associated resources.
2. Ability to prepare the technological facilities and equipment for the bread manufacturing process.
3. Ability to comply with personal and personnel hygiene and food safety requirements.
4. Ability to cooperate with colleagues while planning and performing works within different time-limits.
5. Ability to comply with the instructions of recipes and technological instructions in bread manufacturing.
6. Ability to assess the quality of a dough blank and the finished preparations during the manufacturing process.
7. Ability to accept raw materials and materials from the suppliers and the warehouse.
8. Ability to organise the storage of raw materials and materials, ensuring their quality during the storage.
9. Ability to dose and weigh raw materials accurately, in accordance with the recipe and the technological documentation.
10. Ability to perform the pre-treatment of different raw materials in accordance with the work task of manufacturing.
11. Ability prepare raw materials in accordance with the recipe.
12. Ability to make scalded flour for different types of bread in accordance with the recipe and the technological instruction.
13. Ability to make leaven and fermentation starter.
14. Ability to knead different types of bread dough mechanically and with hands.
15. Ability to supervise the dough fermentation process and assess the readiness of dough.
16. Ability to divide dough with hands and/or mechanically.
17. Ability to shape dough, making dough blanks for a specific type of bread.
18. Ability to ferment dough blanks in accordance with the technological process.
19. Ability to process dough blanks before baking.
20. Ability to place dough blanks into the oven.
21. Ability to bake bread in accordance with the technological instruction.
22. Ability to process bread after baking.
23. Ability to ensure the appropriate bread cooling process.
24. Ability to cut bread in accordance with the type of bread and food safety requirements.
25. Ability to pack bread in accordance with the type of bread.
26. Ability to monitor the modes and periods of the storage of the finished preparations in compliance with the requirements of laws and regulations.
27. Ability to prepare orders and their accompanying documentation in compliance with the requirements of laws and regulations.
GENERAL competences:
1. Ability to express and interpret concepts, thoughts, facts, and opinion both orally and in writing.
2. Ability to communicate in at least two foreign languages.
3. Ability to engage in teamwork effectively, following the principles of professional ethics and communication.
4. Ability to confidently and safely select and use information and communication technologies to complete a professional work task.
5. 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.
6. Ability to determine the detrimental effect of work environment conditions on health.
7. Ability to provide first aid and act in an emergency.
8. Ability to apply mathematical calculations to complete a work task.
9. Ability to generate new ideas and take reasoned decisions in specific situations within the scope of own professional activity.
10. Ability to plan and take decisions while making own professional career.