Page 499 - JobsPlus - Occupational Handbook

• Certificate in Food Preparation and Service (ITS) (MQF Level 3)
• Diploma in Food Preparation and Production Operations (ITS) (MQF Level 4)
• Intermediate Pastry and Baking (ITS) (MQF Level 4)
• Higher National Diploma in Food Preparation and Production Management (ITS) (MQF Level 5)
For further details on specific entry requirements, it is advisable to consult the respective educational institution’s website.
Qualifications awarded by foreign bodies need to be recognised or pegged with a particular MQF Level by the MQRIC office within NCFHE.
For further details on specific licences, it is advisable to consult the Commerce Department.
On-the-job training is usually offered by the employer.
Knowledge and skills
Bakers, Pastry-cooks and Confectionery Makers are expected to have:
• Knowledge of baking products and ingredients
• Knowledge of mixing and baking processes
• Knowledge of different dietary requirements, religious food requirements and food
allergies
• Knowledge of mixing and baking equipment
• The ability to decorate cakes
• Knowledge of health and safety procedures
If a business owner, one would be expected to have:
• An understanding of personnel management
• Business and commercial awareness
• Financial skills
• Knowledge about licences needed
Transferable skills should include:
• Interpersonal skills
• Verbal and written communication skills in
Maltese and/or English
• Customer care skills
• Numeracy skills
• Planning and organisational skills
• Problem solving and decision making skills • Time management skills and the ability to
work under pressure and adhere to tight
deadlines
• The ability to work independently and as part
of a team
Additional qualities
These may include:
• A passion for baking
• Arm-hand steadiness
• Attention to detail
• Creativity
• Efficiency
• Flexibility
• Manual dexterity
• Patience
• Physical stamina
Related career opportunities
• Chef
• Confectionery Manager
Occupational Handbook 2018
499