Vocational Qualification in Food Production
| Study location | Finland, Nurmes |
|---|---|
| Type | Vocational School, full-time |
| Nominal duration | 3 years (180 ECTS) |
| Study language | Finnish |
| Entry qualification | Lower Secondary Lower Secondary degree or higher The entry qualification documents are accepted in the following languages: English / Finnish. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. You must take the original entry qualification documents along with you when you finally go to the university. |
|---|
| Language requirements | Finnish Finnish language level B1.1 or higher |
|---|
| Other requirements | At least 1 reference(s) should be provided. Requirements for applying: After applying you are required to attend the following entrance examinations: Please take original documents and criminal record along. |
|---|
| More information |
|---|
Overview
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
Description
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.
