Education in the areas of agriculture, food production and processing for profession - BAKER, the third level of expertise is being realized in our secondary schools.
Bakery workshop is located in the school, equipped with the new equipment necessary for work. It supplies school and meals for students preparing bread and pastry according to new technology, applying mixtures which are grown on parcels of controlled organic origin and introducing students to the diet of whole grain pastry and other quality components to promote healthy ways of eating and creating habits among students to foster healthy lifestyles.
Baking workshop operates on the principle of full cooperation and compliance of teachers as practical and theoretical teaching, and the needs and demands of school canteens. It includes the following services:
Bakery products production:
- Pastry - rolls, croissants, pretzels
- Burek and pies
- Puff -paste
Goals and objectives of baking workshop:
1. Development and training in the preparation of bakery products to the basic types (of wheat flour T-500), and special types (a mix of rye, corn, whole and other types of flour) baked goods.
2. Opening and cooperation with the community, participation in competitions, seminars. This work allows students to experience the pleasure of creation, to express their knowledge and creative capabilities.
CURRICULUM OF TRIENNIAL SECONDARY EDUCATION - JOINT PROFESSIONAL SUBJECTS
Area of work: Agriculture, food production and processing
Educational profile: Baker
|Vocational subjects||1st grade||2nd grade||3rd grade|
|Fundamental food technology||3||111||-||-||-||-|
|Machinery and equipment||-||-||2||74||2||68|
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