| Job Role : BAKING TECHNICIAN/OPERATIVE |
| Duration in hours : Total Duration 240 |
About Job Role :
- Prepare work area and process machineries for baking in oven
- Prepare for production of bakery products in oven
- Prepare bakery products in oven
- Carry out documentation and record keeping related to baking
- Apply safety, hygiene and sanitation practices in the workplace
A Baking Technician / Operative is responsible for baking products, maintaining their consistency and quality, while meeting defined SOPs and leveraging his/ her skill to operate ovens in synchronization with proof box/ rest of the plant/ unit. A Baking Technician / Operative must have the ability to plan, organize, prioritize, calculate and handle pressure. S/he must possess reading, writing and communication skills. In addition, the individual must have stamina to be able to stand for long hours, have personal and professional hygiene and an understanding of food safety standards and requirements. |
| Placement opportunities
Dough maker, Bakery Clerk, Dish washer, Fryer, Bakery Assistant, Chocolatier, Cake Decorator, Pastry Cook, Baker, Bakery Manager, Candy Maker, Cooky Icer, Bagel Maker, Pie Maker etc. |
| MODULE 1:
INTRODUCTION TO TRAINING PROGRAM AND OVERVIEW OF FOOD PROCESSING INDUSTRY
- State the need and importance of the training program
- Define food processing
- List the various sub sectors of food processing industry
- Define bread and bakery sector
- List the various units within a bakery unit
- State the roles and responsibilities of baking technician/operative
- State the methods of testing the baked good
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MODULE 2:
ORGANIZATIONAL STANDARDS AND NORMS
- State how to conduct yourself at the workplace
- List the various norms and procedures followed in the organization
- Carry out activities as per the organizational norms
- Apply the food safety hygiene standards to follow in a work environment
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| MODULE 3:
PREPARE AND MAINTAIN WORK AREA AND MACHINERIES FOR BAKING PRODUCTS IN THE OVEN
- State the materials and equipment used in the cleaning and maintenance of the work area
- State the common detergents and sanitizers used in cleaning work area and machineries
- State the methods of cleaning and sanitization
- Perform the process of preparing the work area for scheduled production
- Describe the functions to be carried out before starting production
- State the different types of maintenance procedures
- Conduct minor repairs and faults in process machineries
- Prepare the machines and tools required for production
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MODULE 4:
PREPARE FOR BAKING PRODUCTS IN THE OVEN
- Use basic mathematics for various calculations in day-to-day processes
- Plan the production schedule as per organizational standards and instructions
- Organize the raw materials, packaging materials, manpower, equipment and machineries for the scheduled production
- Identify the raw materials required for production as per production schedule and formation
- State the methods for storing raw materials for later use
- Plan the production sequence to maximize capacity, utilization of resources, manpower and machinery
- Calculate batch size and prioritize urgent orders based on the production schedule and machine capacity
- Inspect the conformance of raw material quality to company standards
- Organize quality raw materials as per production process and company standards
- Check the raw material quality and grade
- Prepare the raw material for the production
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| MODULE 5:
BAKE BAKERY PRODUCTS IN THE OVEN
- Perform a check if all the machineries are clean and in good working conditions
- List the different machineries involved in manufacturing of bakery products
- Collect the various raw material like fat, salt, yeast and flour
- State the working of machineries involved in the production
- Demonstrate assembling of all components of machines
- Perform a pre check on all machineries
- List the various stages involved in manufacturing of biscuits
- Set the control parameters during manufacturing of biscuits
- Demonstrate the monitoring of machineries involved during manufacturing of biscuits
- Carry out packing of finished product
- Analyze the quality of finished product
- Demonstrate cleaning the machineries used with recommended sanitizers following CIP (clean-inplace) procedure
- Demonstrate cleaning the equipment and tools used using recommended cleaning agents and sanitizers
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MODULE 6:
COMPLETE DOCUMENTATION AND RECORD KEEPING RELATED TO BAKING PRODUCTS IN THE OVEN
- State the need for documenting and maintaining records of raw materials, processes and finished products
- State the method of documenting and recording the details of raw material to final finished product
- Demonstrate the process of documenting records of production plan, process parameters, and finished products
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| MODULE 7:
FOOD SAFETY, HYGIENE AND SANITATION FOR PACKAGING FOOD PRODUCTS
- State the importance of safety, hygiene and sanitation in the baking industry
- Apply the industry standards to maintain a safe and hygiene workplace
- Apply HACCP principles to eliminate food safety hazards in the process and products
- Apply safety practices in the work area
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MODULE 8:
PROFESSIONAL AND CORE SKILLS
- Undertake a self-assessment test to identify personal strengths and weaknesses
- Follow the work order and manage time effectively to complete the tasks assigned State the importance of decision making
- Identify potential problems and make sound and timely decision
- State the importance of listening
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MODULE 9: IT ORIENTATION
- Identify parts of the computer
- Use the computer keyboard effectively to type
- Use ERP tool effectively to record day-to-day activities
- Use the word processor effectively
- Use the spreadsheet application effectively
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