Addetto panificatore pasticcere

Certification authority: 
Regional authorities competent for vocational training
EQF Level of the qualification: 
IT Italy
Evaluate the core competences
needed for this job
Core competences 
Planning the steps of the operations to be carried out on the basis of instructions received and identify materials, tools, equipment and machinery for the different stages of processing on the basis of the instructions received.
Prepare bakery products in compliance with health and hygiene regulations and carrying out product conservation and storage techniques.
Applying selection criteria for raw materials; setting raw materials for the preparation of bakery products.
Learning the main techniques of kneading, leavening and baking techniques for the preparation of bakery products.
How can the certification be obtained? 
Initial training scheme (pupil or student)
Individual application
Is it possible to obtain a partial validation?: 
Yes ✅
What is the result of the partial validation? 
Certificate listing the competences already acquired
Then, is it possible to participate to a shorter training course to prepare the full qualification?: 
Yes ✅
Description of the procedure to participate to a training course 

Through a process of recognition of skills acquired in non-formal and informal contexts and / or the recognition of previous coherent training experiences, it is possible to obtain training credits that reduce the need to attend the course for the entire duration envisaged by the standards

Contact point 

In order to obtain the credits and to achieve the qualification, it is necessary to contact a Regional Training Agency. This agency must be part of the network of training structures authorized by the Region for the certification of competences. In this specific case, it will provide a regional path for the Bakers and pastry-cook qualification.