A graduate of a baker`s training school is prepared to perform the following tasks
- performing activities related to the storage of baking raw products
- preparation of warehouse documentation, equipment maintenance, measurement in the warehouse
- operating machinery and equipment used in the production of bakery products
- preparation of bakery convenience products
- shaping and baking
- preparation of bread for distribution
Subjects in theoretical vocational education
- Technology in the bakery production
- Technique in baking
- Basis of business
- Vocational English
Subjects in practical vocational training
Places of practice
- School organizes apprenticeships in bakeries in the following dimensions:
- 1st class – twice a week for 5 hours
- 2nd and 3rd class – twice a week for 6 hours
- Students decide in which baking establishments they want to take practice
Places where bakers can work
- bakeries in Poland and European Union countries
- business activity
Procedure for acquiring professional qualifications
Examination TG3 – production of bakery products takes place in the 3rd grade. After passing the exam, the students receives a certificate confirming his qualification. The diploma is recognized in European Union countries.
What after school?
After graduation, graduate may continue to study in
- Technical school where he can get qualification TG 16 - Organizing and supervising the production of food products
He gets a diploma in the profession Technician of food technology - Secondary School
