Confectioner

The mission of the Confectioner trade is to build practical skills and abilities specific to the profession, in line with current labour market requirements and supported by motivated teaching staff. According to the occupational standard, the Confectioner must hold the following professional competences:

• integrating technological progress and development trends from the food industry into professional activity;

• efficiently organizing professional work and preparing documents specific to the food industry field;

• applying field-relevant technologies while protecting personal health, the people around them and the environment;

• applying hygiene and food safety standards;

• ensuring the quality of industry-specific processes and products;

• respecting the legal and regulatory framework when carrying out professional duties;

• communicating professionally with team members, supervisors and other relevant persons;

• acting according to professional requirements and values in order to achieve the best results at work.