Name of qualification Name of qualification: Izdelovalec/izdelovalka kruha, potic, peciva in testenin na tradicionalni načinAdd to comparison
Translated title (no legal status) Translated title: Traditional-style bread, potica, pastry and pasta maker
Type of qualification Type of qualification: National vocational qualification, SQF level 4
Category of qualification Category of qualification: Vocational Qualification
Admission requirements Entry conditions:
  • At least basic education.
ISCED field Field:
Engineering, manufacturing and construction
ISCED subfield subfield: food processing
Qualification level

SQF Level: SQF 4
EQF Level: EQF 4

Learning outcomes:

Candidate are able to:

  • plan, prepare, execute and monitor their work,
  • use energy, material and time rationally,
  • protect the health and the environment,
  • communicate with clients,
  • ensure the quality of products and services provided,
  • prepare and light a baker’s oven or oven,
  • knead the dough for bread and bake it,
  • knead and shape the dough for potica, prepare the filling and bake it,
  • prepare different types of pastry and pastry filling and bake them,
  • prepare pasta dough and make pasta,
  • pack and store bread, potica, pastry and pasta,
  • market their products.

Evaluator:

Verification and assessment are carried out by committees for the verification and validation of national vocational qualifications, appointed by the National Examination Centre (NEC). Committee members must be licensed by the National Examination Centre. Licences may be found here.

Assesment and completion:

VALIDATION

During the guidance process the candidate prepares a portfolio,  which is assessed by a committee. If the portfolio submitted by the candidate contains  authentic, valid and adequate proof of the knowledge,  skills and competences defined in the occupational standard, the committee may:

  • validate the contents of the occupational standard in full,
  • validate the contents of the occupational standard in part and define the  knowledge, skills and competence to be verified,
  • refuse to validate any of the contents of the occupational standard because  the candidate has not provided proof of any of the knowledge, skills and competences  defined in the occupational standard, in which case it will verify  the occupational standard in full.

METHODS OF VERIFICATION OF VOCATIONAL KNOWLEDGE AND SKILLS

  • Practical test and oral presentation.

Izdelovalec/izdelovalka kruha, potic, peciva in testenin na tradicionalni način

SQF 4

EQF 4

The Career path tab shows the possible career path within the selected qualification area, which is not the only one and is not mandatory. The actual transition between qualifications, which is determined by law, is defined in the Transition tab.

Kletar/kletarka

Živilsko prehranski tehnik/živilsko prehranska tehnica

Živilsko prehranski tehnik/živilsko prehranska tehnica

SQF 5 / EQF 4

Inženir živilstva in prehrane/inženirka živilstva in prehrane

SQF 6 / EQF 5

Diplomirani inženir živilstva in prehrane (un)/diplomirana inženirka živilstva in prehrane (un)

SQF 7 / EQF 6 

Conditions for obtaining a public document:

Candidates demonstrate attainment of the knowledge, skills and competences defined in the catalogue of standards of vocational knowledge and skills.

Awarding body:

Providers of procedures for identifying and validating national vocational qualifications are entered in a register of providers maintained in the relevant database of the National Reference Point for Occupational Qualifications. Providers include: vocational schools, companies, inter-company training centres, adult education centres, chambers of commerce, etc. 

URL

Awarding body URL:
https://www.nrpslo.org/podrobnosti/npk/07061621
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