| Job Role : CRAFT BAKER |
| Duration in hours : Total Duration 240 Hours |
| About Job Role :
A Craft Baker produces baked products ( breads, puffs, cookies, cakes/ pastries, desserts, specialty baked products, etc.) in artisan bakeries and patisseries
- Prepare work area and process machineries for producing baked products in artisan bakeries and patisseries
- Prepare for production of baked products in artisan bakeries and patisseries
- Produce baked products in artisan bakeries and patisseries.
- Carry out documentation and record keeping related to baking
- Apply safety, hygiene and sanitation practices in the workplace
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| Placement opportunities
Job opportunities are excellent for skilled bakers especially abroad. A degree or a certificate course in bakery and confectionery programs serves as the best route for progression in this profession. Within the baking industry, there are different career paths and environments. A baker can specialize in the culinary area of their interest and can become a :
- Bread chef
- Cake stylists
- Patisserie / Dessert specialist
- Artisan bread specialist
- Confectionery baker
- Institutional and cafeteria baker, etc.
The job openings for a baker range from hotels, restaurants, caterers, supermarkets and bakeries to grocery stores and baking manufacturing companies. |
| 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 Craft Baker
- 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 PRODUCING BAKED PRODUCTS IN ARTISAN BAKERIES AND PATISSERIES
- 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 PRODUCTION OF BAKED PRODUCTS IN ARTISAN BAKERIES AND PATISSERIES
- 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:
PRODUCE BAKED PRODUCTS IN ARTISAN BAKERIES AND PATISSERIES
- 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
- Demonstrate the various stages in preparation of bakery products like cakes, pastries, tarts, specilaity baked products
- Set the control parameters during manufacturing of baked products
- Demonstrate the monitoring of machineries involved during manufacturing of baked products
- 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 PRODUCTION OF BAKED PRODUCTS IN ARTISAN BAKERIES AND PATISSERIES
- 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
- Use the word processor effectively
- Use the spreadsheet application effectively
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