A Craft Baker specializes in producing a diverse range of artisanal bakery products, including breads, buns, cakes, pastries, rusk, and more, on a small scale for the retail market. The role involves sourcing high-quality raw materials, ensuring the production of premium baked goods, and coordinating with vendors for timely product delivery. Throughout the process, the individual adheres to best practices and implements necessary measures to ensure food safety and hygiene in the workplace.
This unit aims to establish a new or reworked facility to produce artisanal food products as per regulatory and product-specific processing requirements while ensuring the availability of required materials (raw and packaging), tools, equipment and manpower in compliance with standard work practices. The unit aims to cover the essential components of food safety, Good Manufacturing Practices (GMP), and personal hygiene in the food industry. It emphasizes the importance of individuals working in the food industry in protecting the health and well-being of consumers by following food safety protocols and procedures and ensuring the production of safe and high-quality food products.
The outcomes of a Craft Baker involve developing key competencies in preparing, producing, and maintaining baked goods in artisan bakeries and patisseries. These include understanding and implementing food safety and hygiene standards, operating machinery and equipment and managing documentation and record-keeping. The framework also prepares individuals for entrepreneurial ventures and potential career progression within the industry