| 900-711 |
Determine their suitability for the occupation and the training process |
15 |
1 |
| 900-721 |
Adopt preventive measures with regard to hygiene and cleanliness |
15 |
1 |
| 900-733 |
Choose the basic ingredients for different baked goods |
45 |
3 |
| 900-742 |
Write a production recipe |
30 |
2 |
| 900-753 |
Knead doughs |
45 |
3 |
| 900-763 |
Evaluate the physical and chemical properties of a dough |
45 |
3 |
| 900-773 |
Prepare preferments and sourdoughs |
45 |
3 |
| 900-783 |
Prepare bread doughs |
45 |
3 |
| 900-794 |
Cut, round and shape doughs |
60 |
4 |
| 900-806 |
Shape white bread doughs |
90 |
6 |
| 900-816 |
Shape specialty bread doughs |
90 |
6 |
| 900-822 |
Control fermentation |
30 |
2 |
| 900-832 |
Prepare viennoiserie pastry doughs |
30 |
2 |
| 900-844 |
Make viennoiserie pastries |
60 |
4 |
| 900-852 |
Bake bread |
30 |
2 |
| 900-868 |
Enter the work force |
120 |
8 |