VOCATIONAL EDUCATION AND TRAINING STANDARD FOR A CONFECTIONER

Transcription

1 THE REPUBLIC OF LITHUANIA MINISTRY OF EDUCATION AND SCIENCE MINISTRY OF SOCIAL SECURITY AND LABOUR VOCATIONAL EDUCATION AND TRAINING STANDARD FOR A CONFECTIONER Vocational education level 3 Vilnius, 2008

2 EUROPOS SĄJUNGA PROFESINIO MOKYMO METODIKOS CENTRAS Europos socialinis fondas ŠVIETIMO IR MOKSLO MINISTERIJA KURKIME ATEITĮ DRAUGE! Development of the Standard was financed by European Union and by the Republic of Lithuania under the Project No BPD2004-ESF /0156 Development of the System of VET Standards Development of the Standard was coordinated by the Methodological Centre for Vocational Education and Training Profesinio mokymo metodikos centras, 2008

3 APPROVED by Order No ISAK-1970/A1-279 of the Minister Education and Science of the Republic of Lithuania and of the Minister of Social Security and Labour of the Republic of Lithuania of 8 October, 2007 VOCATIONAL EDUCATION AND TRAINING STANDARD FOR A CONFECTIONER I. DETAILS OF THE VET STANDARD 1. Vocational education level 3 rd. 2. State code S Qualification awarded confectioner. 4. Basic education basic.. II. CONTENT OF THE VET STANDARD 5. Brief description of occupational activity 5.1. The VET Standard for a confectioner (hereinafter referred to as the Standard ) has been developed taking into account changes on the labour market, findings of the qualification study carried out by the Standards Development Working Group and based on experience in other countries. The present Standard serves as a basis for the development of a training programme of vocational education level The Standard defines the minimum training requirements for a confectioner for working in the following main activity areas: preparing raw materials; mixing of doughs; forming half-made products from dough, baking products, decoration; making cream-based products A confectioner chooses high quality raw materials, knows technological processes of making confectionary, uses working tools and technologies, safely uses technological equipment and tools, knows hygiene requirements and adheres to them, carries out fire safety requirements. A confectioner knows how to establish the quality of half-made and ready made products by sensual means, use technological literature, knows how to apply the labour law, economy, business, environmental protection rules A confectioner works inside the building, production facilities where artificial and natural daylight is used, natural, artificial or mixed ventilation system is installed. A confectioner works in small, medium and big enterprises where new technologies are applied, modern manufacturing equipment, raw and production control are implemented A Confectioner is characterised by the following personal qualities: personal responsibility, due diligence, cleanliness, honesty, dutifulness, aesthetic sense, communication skills, thoroughness, creativity, stamina 6. The Objective of a Confectioner make flour based confectionary. 7. Confectioner s activity areas and competencies are listed in Appendix 1 of the Standard. 8. The scope of a confectioner s competencies, training objectives and competency assessment are provided in Appendix Successful work as a confectioner requires the following general capabilities: 9.1. pursuit for quality; 9.2. professional development; 9.3. individual and team work; 9.4. concentration; 9.5. artistic skills; 9.6. preciseness.

4 10. Final qualification assessment: Qualification of a confectioner is awarded to a pupil who has completed the whole training programme; acquired competencies defined in the Standard and has been given a positive final qualification evaluation In accordance with the competency assessment criteria listed in the Standard, the following is tested and evaluated: during the training process - all competencies defined in the Standard; during the final qualification assessment - selected competencies Organisation and performance of the final qualification assessment and issuance of documents is regulated by the Ministry of Education and Science of the Republic of Lithuania.

5 Appendix 1 to the VET Standard for a Confectioner AREAS OF ACTIVITY AND COMPETENCIES OF CONFECTIONER Areas of Activity Competencies 1. Preparing raw materials 1.1. Choosing raw materials and preparing them for use 1.2. Establishing the quality of raw materials 2. Mixing of doughs 2.1. Mixing of doughs 2.2. using recipes and technological cards 2.3. Assessing dough quality sensually 3. Making half-made products from dough, baking of products, decoration of products 3.1. Safely working with technological equipment and tools 3.2. Making syrups, frostings and stuffing 3.3. Forming, baking and shaping the products 3.4. Assessing the quality of products 4. Cooking cream based products 4.1. Making creams and decoration elements 4.2. Decorating cream based products 4.3.Assessing cream based product quality

6 Appendix 2 to the VET Standard for a Confectioner RANGE OF CONFECTIONER S COMPETENCIES, TRAINING OBJECTIVES AND COMPETENCY ASSESSMENT Activity Areas 1. Preparing raw materials Description of Competencies Competencies Range of Competencies 1.1. Choosing raw materials and preparing them for use 1.2. Establishing the quality of raw materials Classification, properties, types, storage conditions of raw materials. Technological operations for preparing raw materials. Environmental Training Objectives Knowing raw material classification Analysing raw material properties, types, storage conditions, Choosing raw materials according to their functions Knowing raw material preparation technological process protection requirements Knowing environmental requirements and adhering to them Labelling of the packaging, the features of freshness and staling of raw materials, pollution, quality assessment Knowing package labelling Knowing raw material freshness and staling features Knowing the ways to establish raw material quality sensually Establishing raw material quality sensually Competency Assessment Described raw material classification. Chosen raw materials to prepare the product. Described raw material preparation technological processes and carrying out raw material preparation technological process. Listed environmental protection requirements. Described package labelling requirements. Listed raw material freshness and stalling features. Telling the ways to establish raw material

7 2. Mixing of doughs 3. Making halfmade products from dough, baking of products, decoration of products 2.1. Mixing of doughs Classification of doughs (yeast based, non-yeast based), assortment of products, dough mixing technology. Using new technologies for mixing doughs Using recipes and technological cards 2.3. Assessing dough quality by sensual means Recipes and technological cards, calculating raw material quantities Defects of dough, their causes and ways to Knowing the product assortment Knowing yeast based and nonyeast based dough production technological processes Mixing of dough with food supplements Using product recipes and technological cards Calculating the required quantity of raw materials using IT and tools as well as applying the basics of business and economics Knowing sensual quality assessment indicators eliminate them Establishing the defects of prepared dough, their causes and knowing how to eliminate them 3.1. Safely working with technological equipment and tools Equipment and tools, their classification, purpose, usage, safety equipment, first aid equipment, electricity, fire safety rules and Knowing electricity, fire safety and staff safety and health, labour law, personal hygiene requirements Providing first aid Describing the equipment according to their purpose quality. Established raw material quality sensually. Explained different dough production technological processes. Mixed dough with food supplements. Demonstrated calculation of raw materials by computer Listed dough quality requirements, defects, causes and sensual quality assessment indicators. Quality of dough established by sensual means Explained electricity, fire safety, staff safety and health, labour law, personal hygiene requirements.

8 3.2. Making syrups, frostings and stuffing 3.3. Forming, baking and shaping the products labour law requirements Knowing operating principles of technological equipment and tools as well as safety requirements Choosing the equipment and tools to carry out the technological process Technology of making half-made products (syrups, frostings, stuffing) Describing the assortment of syrups, frostings and types of stuffing Knowing technological processes of making syrups and frostings Technological operations of making half-made products from dough, features of baking Knowing the principles of shaping half-made products before baking and their technological operations half-made products, Baking the products Provided first aid. Listed equipment according to the purpose. Explained working principles of the equipment. Explained the rules of usage. Carried out technological operations by using the equipment and tools. Listed syrups, frostings, types of stuffing. Described the production technologies of syrups, frostings and stuffing. Ready made syrups, frostings and stuffing. Explained the shaping technologies of half-made products from dough before baking.

9 4. Cooking cream based products 3.4. Assessing the quality of products 4.1. Making creams and decoration elements 4.2. Shaping cream based products technological operations of decorating the products Carrying out product decoration technological process Defects of products, their causes and ways to eliminate them Manufacturing sanitary good hygiene requirements. Cream production technology, functions Defining requirements for product quality Establishing sensually the suitability of a product for use, its defects, causes and ways to eliminate them Defining the storage conditions and terms of non-cream based products Knowing manufacturing sanitary hygiene requirements and adhering to them Knowing the types of creams and their assortment Knowing cream production technology carrying out cream, decoration element technological process operations Using the creams Cream-based product assortment Knowing cream-based product assortment Shaping of products Knowing cream-based product production technologies Explained baked product decorating technologies Ready made product. Listed product quality indicators, defects, their causes and ways to eliminate them. Established product quality sensually. Explained manufacturing sanitary hygiene requirements. Defining the creams. Described production technologies of creams, decoration elements. Made and used creams and decorating elements. Listed creambased products. Described creambased product

10 4.3. Decorating cream based products 4.4. Assessing cream based product quality Making mass and special occasion cream-based products Production of decoration elements, traditional product decoration technology. Cream-based product production and decoration technologies Knowing decoration elements technological processes Making and decorating in an aesthetic way cream-based products using advanced technologies Ways of establishing quality of half-made and ready-made products, quality assessment sensually. Product storage conditions and terms. Using off-cuts Knowing half-made product and ready made product quality assessment methods Knowing product storage conditions and terms Sensually establishing halfmade and ready made product quality Assessing risk factors when making cream-based products production technologies. Listed main risk factors making cream-based products. Making cream-based product. Described decoration element production technologies. Explained technological processes of decoration elements by using advanced production technologies. Making and decorating a product. Listed half-made and ready made product quality assessment methods. Established quality of half-made and ready-made products sensually Assessed main risk factors when making cream-based products.