Baker course

MODULE I: What tasks are the baker responsible for: control of the bread production operations and the sales process MODULE II: How to become a baker: professional courses at regional and municipal level and professional certificates to be achieved MODULE III: Qualifications that a baker can achieve : operator of the milling industry and operator of the confectionery industry MODULE IV: Professional development of the figure of the baker: professional figure highly sought after on the job market, both in an artisanal and industrial context V MODULE: how to open a bakery: the authorization of the ASL of reference regarding the hygienic-sanitary requirements, the building permit and the permit for usability of the premises MODULE VI: The speech relating to the HACCP protocol in a bakery