PROFESSIONAL knowledge:
At the concept level:
1. Internal and external sectoral laws and regulations.
At the comprehension level:
1. Resources of the company and the work environment – their characterisation.
2. Guidelines for good hygiene practice.
3. Minimum hygiene requirements in the company.
4. Description of warehouse management.
5. Microbiological, physical, and chemical assessment methods.
6. Technological instructions, recipes.
7. Mathematical calculations.
8. Description of raw materials, products, and additives, ways of preparation.
9. Diversity and classification of bread (including gluten-free preparations).
10. Chemical processes occurring during the thermal treatment.
11. Weight losses of different dough intermediates during the thermal treatment.
12. Professional terminology in foreign language.
13. Application of products from nature for the decoration of confectionery.
14. Marking of the packaging material.
15. Functions of the wrapping and packaging material.
16. Hygiene requirements for wrapping and packaging materials.
17. Rules for marking deep-frozen and frozen products.
18. Special requirements for markings of deep-frozen and frozen intermediates and finished preparations.
19. Description of warehouse management.
20. Description of warehouses.
At the application level:
1. Compliance with work plans and schedules.
2. Labour protection requirements.
3. Types, description, and rules for operation of technological facilities.
4. Personal hygiene requirements.
5. Personnel hygiene requirements in the company.
6. Requirements for use of personal protective equipment.
7. Professional ethics.
8. Professional interaction.
9. Work in a team.
10. Basic principles of time planning.
11. Technological processes.
12. Technological documentation.
13. Product groups, their description.
14. Sensory evaluation methods.
15. Product acceptance and control criteria.
16. Use of measuring instruments.
17. Professional terminology.
18. Units of measurement for weight.
19. Types of pre-treatment of products and raw materials.
20. Technological equipment, inventory.
21. Quality indicators of products and raw materials.
22. Storage requirements and periods.
23. Compatibility of product groups.
24. Product-specific characteristics/ product description.
25. Description of sensory evaluation indicators.
26. Description of the necessary raw materials and products.
27. Ways and techniques of preparing intermediates.
28. Requirements for the storage of raw materials and products.
29. Technological bread-making facilities and rules for their operation.
30. Specific equipment, implements, and their application.
31. Technological processes for the preparation of raw materials, products, additives for bread and preparations.
32. Processes occurring during the bread-making process.Nutritional value of bread.
33. Base and auxiliary raw materials for making and manufacturing bread.
34. Bread manufacturing recipes, including the recipes of classical Latvian rye bread.
35. Techniques for making scalded flour, fermentation starter, leaven, and dough. Quality requirements for fermentation starter, scalded flour, and dough.
36. Modes/ parameters of technological processes of bread manufacturing.
37. Dough-making technologies and techniques.
38. Technological processes and modes of making pastry.
39. Types of preparations and technologies for their making.
40. Technological instructions.
41. Thermal treatment techniques.
42. Baking modes and ways.
43. Treatment methods, materials, and technologies.
44. Qualitative indicators of qualitatively baked bread and its preparations, and their description.
45. After-treatment techniques.
46. Description of raw materials for dough.
47. Types of dough.
48. Technologies for manufacturing and making dough.
49. Appropriate technological processes and modes of making dough.
50. Technological facilities used for making different types of dough, their types and application.
51. Types of intermediates.
52. Methods for making intermediates.
53. Description of the groups of raw materials for decoration creams and fillings.
54. Technologies and methods for making decoration creams and fillings.
55. Technological processes and modes for making decoration creams and fillings.
56. Occurrence of technological processes in intermediates during their preparation for thermal treatment.
57. Techniques for the treatment of intermediates.
58. Treatment materials and technologies.
59. Changes during the thermal treatment.
60. Selection of the temperature mode in accordance with the type of intermediates and the dough.
61. Sensory and quality indicators of different types of dough and finished preparations.
62. After-treatment techniques.
63. Description and specification of products and raw materials.
64. Compatibility of decoration materials with the preparation.
65. Techniques for the treatment of decoration materials.
66. Description and classification of colourings.
67. Safety of food additives.
68. Application of inventory in decoration.
69. Technological documentation.
70. Temperature modes.
71. Types of refrigeration equipment, their description.
72. Types of thermal treatment facilities and their description.
73. Confectionery equipment, its description and use.
74. Compatibility of product groups.
75. Compliance of raw materials and materials with the type of desserts.
76. Types of thermal treatment.
77. Hygiene rules.
78. Technological process of making frozen desserts.
79. Requirements and rules for serving frozen desserts.
80. Traditions of making classic desserts around the world.
81. Selection of the raw materials for classic Latvian desserts and their description.
82. Regional traditions of preparing dishes.
83. Professional terminology, including in foreign language.
84. Description and criteria of the compliance of the packaging and materials.
85. Ways and techniques of packing.
86. Types and application of vacuum packaging or special packaging.
87. Types of packaging materials, their description and selection.
88. Temperature modes.
89. Risk analysis.
90. Rules for the storage of deep-frozen and frozen intermediates and finished preparations.
91. Use of measuring instruments.
92. Document management.
93. Preparation of storage or warehouse documentation.
94. Confectionery storage modes and periods.
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.
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. Planning and decision-making principles.
22. Importance of employee motivation and development of talents in increasing the work quality.
At the application level:
1. Time planning.
2. Official language.
3. Foreign language.
4. Intercultural interaction.
5. Time planning techniques.
6. Effective interaction and cooperation techniques.
7. Business communication process.
8. Application software in compliance with the work task.
9. Work with office equipment.
10. Information systems security.
11. Computer security programmes.
12. Preventive measures to remedy work environment risk factors.
13. Laws and regulations regarding labour protection.
14. Electrical safety regulations.
15. Safety signals and signs.
16. Protective work equipment and its application.
17. Requirements for the use of personal and collective protective equipment.
18. Safe and ergonomic work practices.
19. First aid.
20. Action in an emergency.
21. Calculation.
22. Units of measurement and shapes.
23. Mathematical methods and instruments.
24. Organisation of the work of the company.
25. Planning of work sequence.
26. Basics of marketing.
27. Learning strategies.
28. Self-assessment principles.

PROFESSIONAL skills:
1. To evaluate the work environment.
2. To assess the availability of resources responsibly.
3. To identify the compliance of the technological equipment and inventory with the work task.
4. To inform the responsible employee about the technical deficiencies of the equipment.
5. To comply with personal hygiene requirements.
6. To comply with personnel hygiene requirements.
7. To use personal protection equipment at work, including protective clothing.
8. To undergo regular health checks.
9. To comply with the requirements for the hygiene of premises and facilities, and hygiene in manufacturing.
10. To analyse the received task together with the confectioner and colleagues.
11. To clarify the contents and due dates of the work task.
12. To perform works in accordance with the indications of the confectioner.
13. To complete professional work tasks, taking into account rational time-sharing.
14. To evaluate the recipe of confectionery and the contents of process charts.
15. To accurately comply with the technological processes of confectionery and their sequence.
16. To evaluate raw materials and products, using sensory evaluation methods.
17. To meet the raw material and product acceptance criteria.
18. To prepare measuring instruments for the work process.
19. To weigh and dose products and raw materials accurately, in accordance with the recipes.
20. To prepare pre-treatment technological facilities and equipment for work process.
21. To follow the instructions of process charts.
22. To perform the pre-treatment of raw materials in accordance with the work task.
23. To comply with hygiene requirements responsibly while performing the pre-treatment.
24. To comply with raw material storage modes.
25. To control the quality of products and raw materials during the pre-treatment.
26. To perform sensory evaluation of properties describing the raw materials and their quality indicators in accordance with the established criteria.
27. To inform the responsible employee about a non-compliance with the quality requirements for raw materials.
28. To prepare raw materials, products, additives, and materials for manufacturing in accordance with the instructions of the confectioner.
29. To make intermediates.
30. To comply with the requirements and conditions of the storage of the prepared raw materials and intermediates.
31. To identify the compliance of technological facilities, equipment, and implements with the type and specificity of bread.
32. To prepare the specific equipment and implements.
33. To perform daily maintenance of technological facilities, equipment, and inventory.
34. To determine the compliance of raw materials, products, and additives in accordance with the indications of technological instructions.
35. To prepare the amount of raw materials, products, and additives accurately, in accordance with the recipe.
36. To choose base and auxiliary raw materials suitable for dough:
– for rye bread;
– for wheat bread;
– for mixed flour bread;
– for special/ particular (buckwheat, corn etc.) bread.
37. To make scalded flour, leaven, and fermentation starter.
38. To make dough in different ways/ techniques in accordance with the recipe.
39. To perform the treatment of different types of dough.
40. To create preparations, using bread dough of different kinds of flour.
41. To create intermediates, using different types of dough.
42. To evaluate the technological procedures of manufacturing processes.
43. To comply with the baking mode appropriate/ specified in the process chart.
44. To monitor and ensure the appropriate baking mode in accordance with the type of bread and preparation.
45. To keep track of the changes in the quality indicators of dough and intermediates during the baking.
46. To perform the treatment of finished preparations after baking/ thermal treatment.
47. To decorate the finished preparations (bread, biscuits, small bakery wares, pretzels etc.).
48. To perform the after-treatment carefully.
49. To evaluate the quality indicators of the preparations in cooperation with the confectioner.
50. To make dough, using different techniques:
– yeast-free dough;
– yeast dough;
– shortcrust dough;
– gluten-free dough;
– scalded dough;
– biscuit dough;
– gingerbread dough etc.
51. To comply with the technological processes of making different types of dough.
52. To evaluate the quality indicators of dough carefully.
53. To create intermediates, using different types of dough.
54. To make the following according to the recipe:
– salty decoration creams, fillings, and pastes;
– chocolate decoration creams, fillings, and pastes;
– sugar decoration materials;
– fillings and creams made from dry raw materials;
– egg-white creams, fillings, and pastes;
– creams, fillings, and pastes made of milk products.
55. To accurately comply with the modes and periods of the storage of decoration materials, fillings, and creams.
56. To use technological equipment and/or inventory in accordance with the task.
57. To create intermediates.
58. To visually assess the readiness of intermediates for baking.
59. To perform the treatment of intermediates before the thermal treatment.
60. To accurately adjust the temperature mode in accordance with the type of intermediate and dough.
61. To perform the treatment of finished preparations after the thermal treatment.
62. To perform sensory evaluation of the finished preparations.
63. To apply materials and raw materials suitable for the type of preparation.
64. To choose a colorant suitable for the decoration of the preparation responsibly.
65. To read the technological documentation and/or recipe.
66. To comply with the requirements of the technological documentation and/or recipe accurately.
67. To prepare technological facilities, equipment, and inventory for making the dessert.
68. To ensure appropriate temperature and time modes in the technological facilities.
69. To choose the appropriate raw materials and materials for different desserts responsibly.
70. To apply the appropriate materials for the decoration of desserts.
71. To choose the appropriate way of decoration to make desserts:
– with thermal treatment;
– without thermal treatment;
– for frozen desserts;
– for specialised desserts;
– for classic Latvian desserts;
– for classic desserts around the world.
72. To make a dessert accurately, in accordance with the conditions of the recipe and the instructions of the confectioner.
73. To choose types of packaging for the storage of intermediates and finished preparations.
74. To accurately comply with the marking of the packaging material and hygiene requirements for its use.
75. To prepare intermediates and finished preparations for their packing in vacuum or special packaging.
76. To check the compliance of the packaging material with the intended application.
77. To pack the product in accordance with the technological instruction and operating instruction of facilities.
78. To apply the refrigeration mode appropriate for each intermediate and finished preparation.
79. To control the deep-freezing temperature during the storage of intermediates and finished preparations in compliance with the criteria.
80. To comply with the requirements for the freezing of finished preparations and intermediates.
81. To control the temperature mode and time of storage of frozen intermediates and finished preparations.
82. To complete the finished preparations in accordance with the orders.
83. To hand over for holding in storage in warehouses or for realisation.
84. To observe the temperature and periods of the storage of final preparations and intermediates.
85. To comply with the marking and its information during the storage.
GENERAL skills:
1. To plan works in accordance with the daily plan.
2. To perform works, taking into account rational time-sharing.
3. To communicate in the official language.
4. To communicate in foreign language both orally and in writing.
5. To use professional terminology in at least one foreign language.
6. To cooperate in a team, being aware of own responsibility when completing a joint task.
7. To cooperate effectively in different environments and situations while carrying out professional duties.
8. To think critically and creatively.
9. To plan own time and the time of others rationally.
10. To identify the causes of stress.
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 programmes.
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 ergonomics 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 process charts, substantiating the calculations mathematically.
29. To think critically and creatively.
30. To become personally involved in the generation of new ideas, taking the initiative.
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 evaluate and complete own work task, ensuring rational use of the associated resources.
2. Ability to responsibly identify the readiness of technological facilities, equipment, and inventory for manufacturing processes.
3. Ability to comply with personal and personnel hygiene requirements during the manufacturing processes in accordance with the requirements of laws and regulations.
4. Ability to responsibly cooperate with the confectioner while planning the work and time to complete tasks.
5. Ability to accurately comply with the requirements of the technological documentation and the sequence of technological processes.
6. Ability to accept raw materials in accordance with the instructions.
7. Ability to weigh and dose products and raw materials accurately, in accordance with the conditions of recipes.
8. Ability to perform the pre-treatment of products and raw materials in accordance with the work task.
9. Ability to observe and control the modes and quality of storage of each product group in different periods.
10. Ability to assess the quality of raw materials and products, using sensory evaluation methods.
11. Ability to prepare raw materials and products for the manufacturing process in accordance with the work task.
12. Ability to prepare technological facilities, equipment, and implements for baking the respective type of bread.
13. Ability to accurately prepare the raw materials, products, materials, and additives in accordance with the type of bread.
14. Ability to make bread dough of different types of flour in compliance with the conditions of the recipe and instructions of the confectioner.
15. Ability to make preparations of different degree of complexity in accordance with the instructions of the confectioner.
16. Ability to apply and ensure the mode of baking suitable for each type of bread and its preparation.
17. Ability to perform the treatment and decoration of the finished bread preparations, assessing the quality of the preparations.
18. Ability to make different types of dough in accordance with the recipe and the technological instruction.
19. Ability to create intermediates, using different types of dough, and evaluate the quality indicators of dough in cooperation with the confectioner.
20. Ability to make different decoration creams and fillings and accurately comply with the requirements for the storage of finished preparations.
21. Ability to prepare intermediates for thermal treatment.
22. Ability to bake finished preparations of different types of dough in compliance with the requirements for the specific preparation.
23. Ability to prepare different materials to be used in decoration of confectionery.
24. Ability to apply technological facilities and equipment to make different desserts, in compliance with the requirements of the technological documentation.
25. Ability to prepare technological facilities and equipment to be used for manufacturing, in accordance with the type of dessert.
26. Ability to responsibly prepare products, raw materials, and materials to make different desserts.
27. Ability to make and decorate desserts in compliance with the conditions of the recipe and instructions of the confectioner.
28. Ability to prepare the appropriate packaging and material, accurately complying with hygiene requirements.
29. Ability to pack intermediates and finished preparations for their storage in vacuum and special packaging.
30. Ability to deep-freeze and freeze intermediates and finished confectionery.
31. Ability to prepare an order and ensure the handing-over of the finished preparations and intermediates to the warehouse or for realisation.
32. Ability to ensure the modes and periods of storage of the finished preparations and intermediates, monitoring their quality during the storage.
GENERAL competences:
1. Ability to cooperate with colleagues while planning and performing works.
2. Ability to express and interpret concepts, thoughts, facts, and opinion both orally and in writing.
3. Ability to communicate in at least one foreign language.
4. Ability to engage in teamwork effectively, following the principles of professional ethics and communication.
5. Ability to confidently and safely choose and use information and communication technologies to complete a professional work task.
6. 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.
7. Ability to determine the detrimental effect of work environment conditions on health.
8. Ability to provide first aid and act in emergency situation.
9. Ability to apply mathematical calculations to complete a work task.
10. Ability to generate new ideas and take reasoned decisions in specific situations within the scope of own professional activity.
11. Ability to plan and take decisions while making own professional career.