Occupational Qualification Standards: Pastry-cook II
Main Table - Pastry-cook II (ver 3)
| General Data |
|
| Name in English: |
ET: Kondiiter IIEN: Pastry-cook II |
| Specialisations: |
|
| Partial occupational qualifications: |
|
| Valid from: |
26.11.2008 |
| Valid to: |
16.11.2011 |
| Occupational qualification standard version no.: |
3 |
| Versions: |
|
| Awarding Bodies: |
Andmed puuduvad |
|
|
|
|
|
B Competency Requirements
|
|
|
| C General information and Annexes |
|
| Designation of occupational qualification standard in register: |
11-26112008-10/3 |
| Field of occupational activity: |
Food Industry and Agriculture |
| Occupational Qualification Council: |
Food Industry and Agriculture |
| No. of decision of Occupational Qualification Council: |
26 |
| Date of decision of Occupational Qualification Council: |
26.11.2008 |
| EstQF level: |
|
| Reference to European Qualifications Framework (EQF): |
|
| Field: |
AGRICULTURE, FISHERY, FORESTRY AND FOOD INDUSTRY |
| Subfield: |
Food manufacturing and processing |
| Occupation: |
Pastry-cook |
| International Standard Classification of Occupations: |
7 Craft and Related Trades Workers75 Food Processing, Woodworking, Garment and Other Craft and Related Trades Workers751 Food Processing and Related Trades Workers7512 Bakers, Pastry-cooks and Confectionery Makers |
| ISCED Fields of Education and Training (ISCED-F 2013): |
07 Engineering, manufacturing and construction072 Manufacturing and processing0721 Food processing |
| Statistical Classification of Economic Activities in the European Community (NACE): |
C MANUFACTURING10 Manufacture of food products |
|
|
|
|
