Name of qualification Name of qualification: Pek/pekovkaAdd to comparison
Translated title (no legal status) Translated title: Baker
Type of qualification Type of qualification: Upper secondary vocational education
Category of qualification Category of qualification: Educational Qualification
Type of education Type of education: Upper secondary vocational education
Duration Duration of education:
3 years
Credits Credits: 180 credits
Admission requirements Entry conditions:
  • Elementary education or
  • lower vocational 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:

Certificate-holders will be able to:

  • prepare for work correctly,
  • select and correctly store raw materials,
  • prepare a recipe and recalculate recipes,
  • prepare raw materials and prepare various types of dough,
  • correctly handle machinery and implements used in baking,
  • shape the dough into various shapes of basic, special and complex types of bread and pastries,
  • raise, prepare for baking and bake various types of bakery products,
  • package and store bakery products,
  • successfully offer and sell bakery products,
  • work in a group and communicate with co-workers and customers,
  • use information and communication technologies,
  • protect health and the environment, and rationally use natural energy sources and raw materials,
  • observe hygiene, safety and other foodstuff regulations.

Certificate holders build on their key vocational knowledge and abilities with key general knowledge in line with national standards.

Assesment and completion:

Students' vocational abilities and skills, and the fulfilment of conditions to obtain credits in accordance with the relevant education programme are established through verification and assessment. Assessment of students also takes into account non-formally acquired knowledge, which must be adequately demonstrated. Students are assessed using scores from 5 (excellent) to 1 (inadequate).

Progress:

Students may progress to the next year if at the end of the academic year they achieve passing grades in all general education subjects and relevant vocational modules set out in the school’s operational curriculum, and have completed all extracurricular activities and practical on-the-job training, or progress on the basis of a programme faculty decision.

Pek/pekovka

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

Progression:

Secondary technical, vocational or vocational-technical education; master craftsman/foreman/shop manager examination (SQF level 5)

Conditions for obtaining a public document:

Students must successfully complete general education subjects, compulsory vocational modules and the open part of the curriculum. They must also complete extracurricular activities and work placement requirements and pass a school-leaving examination.
The school-leaving examination comprises a written and oral examination in Slovene, a product/service and an oral presentation.

Awarding body:

Vocational and technical secondary schools and adult education institutions. 

URL

Awarding body URL:
https://paka3.mss.edus.si/registriweb/ProgramPodatki.aspx
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