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K - knowledge
L - language skills and knowledge
S - skills
S1 - communication, collaboration and creativity
S2 - information skills
S3 - assisting and caring
S3.0 - assisting and caring
S3.1 - counselling
S3.2 - providing health care or medical treatments
S3.3 - protecting and enforcing
S3.4 - providing information and support to the public and clients
S3.5 - preparing and serving food and drinks
S3.5.0 - preparing and serving food and drinks
S3.5.1 - preparing food and drinks
- assess nutritional characteristics of food
- assess shelf life of food products
- bake pastry for special events
- boil water
- care for food aesthetic
- comply with standard portion sizes
- cook dairy products
- cook fish
- cook meat dishes
- cook pastry products
- cook sauce products
- cook seafood
- cook vegetable products
- core apples
- direct the preparation of food
- ensure refrigeration of food in the supply chain
- fill kettle
- handle bar equipment
- handle kitchen equipment
- identify nutritional properties of food
- make artistic food creations
- monitor temperature in manufacturing process of food and beverages
- monitor the use of kitchen equipment
- operate a heat treatment process
- pair beer with food
- prepare alcoholic beverages
- prepare canapés
- prepare dairy products for use in a dish
- prepare desserts
- prepare dietary meals
- prepare egg products for use in a dish
- prepare flambeed dishes
- prepare fruit ingredients for use in beverages
- prepare fruits and vegetables for pre-processing
- prepare garnish for drinks
- prepare hot drinks
- prepare infant formulae
- prepare meals for flights
- prepare meat products for use in a dish
- prepare mixed beverages
- prepare orders
- prepare pasta
- prepare pizza
- prepare ready-made dishes
- prepare regional sweet dishes
- prepare salad dressings
- prepare sandwiches
- prepare saucier products for use in a dish
- prepare simple meals on board
- prepare specialised coffee
- prepare vegetable products for use in a dish
- slice fish
- supervise food in healthcare
- use cooking techniques
- use culinary finishing techniques
- use food preparation techniques
- use reheating techniques
S3.5.2 - serving food and drinks
S3.6 - providing general personal care
S4 - management skills
S5 - working with computers
S6 - handling and moving
S7 - constructing
S8 - working with machinery and specialised equipment
T - transversal skills and competences

Ensure correct use of bakery equipment

skills

assisting and caring

preparing and serving food and drinks

preparing food and drinks

Ensure correct use of bakery equipment

Description

Description

Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. Keep all tools in good condition.

Alternative Labels

assure correct use of bakery equipment

ensure correct use of a bakery equipment

ensure correct use of bakery equipment

ensure the correct use of bakery equipment

establish correct use of bakery equipment

maintain correct use of bakery equipment

secure correct use of bakery equipment

Skill type

skill

Skill reusability level

sector specific skills and competences

Relationships

Broader concepts

Essential for

Optional for

Concept URI

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ESCO is a Europe 2020 initiative.

DG Employment, Social Affairs and Inclusion of the European Commission developed ESCO in collaboration with stakeholders and with the European Centre for the Development of Vocational Training (Cedefop).

CONTACT ESCO
Current version: ESCO v1.1.2 (Last update 22/02/2024)