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Vocational Qualification in Food Production

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Competence area of Baking, Baker-Confectioner
The scope of the vocational qualification in food production is 180 competence points. The qualification is composed of vocational units (145 competence points) and common units (35 competence points).
You study individually according to your own personal competence development plan (PCDP). Graduate time is about two to three years. There is a significant amount of on-the-job learning during the training, and as you progress in your studies, you can complete some of your studies with an apprenticeship.

Programme structure

You make food and coffee breads, confectionery and bakery products made by hand and by machine. The bakery employs confectioners, bakers and bakery workers.
To Whom?
You are required to have craftsmanship, precision, a good sense of form and color, and skills in composition and decoration. Although in the bakery industry, for example, the work steps are completely or partially automated, baking also involves a lot of handicrafts.
During the studies you will get to know:
• raw materials used in the manufacture of the products
• production machinery, equipment and tools
• production of food and coffee breads
• manufacture of confectionery
• grocery store operations
• food production in an international environment
• food hygiene
Do I apply to the industry?
Health barriers include flour allergy and asthma. In addition, attention must be paid to musculoskeletal disorders and rashes.

Career opportunities

As a baker-confectioner, you work in a small or medium-sized bakery, industrial bakery, shop bakery, cafe-confectionery, restaurant or catering company.
Jobs can be found in the entire North Karelia region, especially in the Joensuu, Nurmes and Lieksa regions.

Not available for applying at the moment
Not available for applying at the moment