What are minimum requirements on the amount of knowledge of the college level student in the profession of bakery and confectionery in Vietnam?

What are minimum requirements on the amount of knowledge of the college level student in the profession of bakery and confectionery in Vietnam?

Pursuant to the Circular 23/2019/TT-BLĐTBXH stipulating minimum requirements on the amount of knowledge of the college level student in the profession of bakery and confectionery in Vietnam as follows:

- Explain the role, properties, chemical composition of materials and their influence on technology, as well as product quality;

- Present the technological process and describe the technical conditions in the production of confectionery and confectionery;

- Analyze the causes of problems and ways to overcome problems in the production of cakes and sweets;

- Describe the operating principles, technical characteristics, operating procedures of machines and equipment and principles of occupational safety in the process of producing cakes and confectionery;

- Present methods of checking and assessing the quality of raw materials, semi-finished products and finished products in production;

- Describe the advanced quality management systems ISO, HACCP, GMP;

- Explain the role of occupational safety and industrial hygiene in the production of confectionery and confectionery;

- Present basic knowledge about politics, culture, society, law, national defense and security, physical education as prescribed.

I am studying at a college of confectionery production. What are the requirements to work in the confectionery industry in Vietnam? 

Pursuant to the Circular 23/2019/TT-BLĐTBXH, except minimum requirements on the amount of knowledge of the college level student in the profession of bakery and confectionery in Vietnam, you must satisfy following requirements:

Skill

- Select raw materials to meet technological requirements and product quality;

- Proficient in operations in each stage of the cake and candy production process;

- Detect problems and taking timely remedial measures in each stage of the confectionery production process;

- Check the technical parameters and safely operate the equipment systems in the bakery and candy production lines;

- Proficiently use measuring tools and testing equipment on the production line;

- Inspect and evaluate the quality of raw materials for production of cakes, confectionery, semi-finished products and products according to technical requirements;

- Apply new technology and quality management system HACCP, ISO22000, GMP into production, improve product quality;

- Organize the implementation of measures to ensure food hygiene and safety, labor safety in the process of producing cakes and sweets;

- Implement the process of cleaning equipment, workshops and periodically disposing of waste in accordance with the process;

- Use basic information technology as prescribed; exploit, process and apply information technology in professional work of the industry or profession;

- Be able to use basic foreign languages, reaching level 2/6 in Vietnam's Foreign Language Competency Framework; to apply foreign languages ​​to professional work of industries and professions.

Degree of autonomy and responsibility

- Work independently or in a team, solving complex problems and problems in changing working conditions;

- Guide and supervise others to perform defined tasks; individual responsibility and responsibility towards the group;

- Evaluate the quality of work after completion and the performance results of team members;

- Apply solutions to use energy and materials in an efficient and environmentally friendly manner;

- Practice saving and using materials in an environmentally sustainable way;

- Promote creativity, always explore and discover new aspects of problems, proactively solve problems more effectively.

- Comply with factory regulations, regulations on food safety, labor safety.

Job position after graduation

After graduating, learners shall have the ability to meet the requirements in job positions of the industry, including:

- Manufacture of cakes;

- Manufacture of sweets;

- Quality control - QC (Quality control);

- Quality assurance - QA (Quality assurance);

- Production manager;

- Product marketing.

Ability to learn and improve skills

- Minimum amount of knowledge and capacity requirements that learners must achieve after graduating from the profession of Bakery and candy production, college level can continue to develop at higher levels;

- Graduates have the ability to self-study, self-updating scientific and technological advances within their professions or professions to improve their qualifications or study continuously to a higher level in a group of industries, occupations or in the same field of training.

Best regards!