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Abstract

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Purpose of the program: The curriculum is designed for the professional development of all persons with basic education aged 18-65 years, the duration of the training program is 3 credits (54 hours). The aim of the training program is to preserve, transfer and foster the unique Lithuanian traditions of the production of baked goods (rye bread, improved yeast cake and branches), to promote cultural heritage and identity.Acquired and improved competencies General competencies: Mathematical competence and competence of natural sciences, technologies and engineering Personal, social and learning to learn competence Cultural awareness and expression Competence Professional competencies: To select, calculate and prepare the required amount of raw materials according to the recipes.To bake baked goods of national heritage.To assess the quality of baked goods of national heritage, to decorate them and prepare them for realization.

Important information

Way of learning

Place

Language

Aukštos pridėtinės vertės programa

Volume of credits

Minimum requirements for the participant

Education

Pagrindinis išsilavinimas

Acquired and improved competencies

Ordinary:

Mathematical competence and competence in science, technology and engineering

Digital competence

Competence in cultural awareness and expression

Professional competencies:

Select, calculate and prepare the required amount of raw materials according to the recipes.

Bake baked goods of national heritage.

To assess the quality of baked goods of national heritage, to decorate them and prepare them for realization.

Content of the learning program

Topic name	Brief description of the topic
Topic name Selection and calculation of food products and raw materials for the manufacture of dough.	Brief description of the topic Characteristics of food products and raw materials, quality indicators, storage conditions and shelf life.Selection and calculation of food products and raw materials on the basis of technological cards.
Topic name Technological operations for the preparation of raw materials	Brief description of the topic Preparation of raw materials for mixing dough.Quality requirements for raw materials and food products.Organoleptic check of the quality of foodstuffs and raw materials
Topic name Technological operations for baking rye bread	Brief description of the topic Kneading the dough. The formation of semi-finished products. Raising.Decoration of semi-finished products before baking. Baking.Cooling products
Topic name Technological operations for baking forks	Brief description of the topic Mixing the puff pastry of the branches. Baking.Cooling of products.Removal from equipment.
Topic name Premises for the manufacture of bakery and pastry products and requirements for them	Brief description of the topic Layout of the premises for the production of bakery and pastry products. Arrangement of workplaces.Sanitary and hygienic requirements for the workplace.
Topic name Baked goods of national heritage, their recipes, methods of production.	Brief description of the topic Characteristics and importance for cultural heritage of baked goods of Lithuanian national heritage: rye bread, improved yeast dough cake "Easter boba" and shakočiai; methods and recipes for their manufacture.
Topic name Technological operations for baking the cake "Easter boba"	Brief description of the topic Kneading the dough for improved pastry products. The formation of semi-finished products. Raising.Decoration of semi-finished products before baking. Baking.Cooling products
Topic name Installations for the manufacture of bread and pastry products	Brief description of the topic Requirements for the operation of facilities.Preparation of facilities for operation. Safe work with tools and inventory for making bread and pastry products