Operator of Bakery Products

Professional Hospitality and Tourism Area


Course Duration - 1 Years

The operator of the artisanal production of bakery products deals with the artisan production of bread by operating on the entire process of processing bakery craft products in compliance with food and hygiene standards. It carries out its activity both through manual processing and using machinery and instrumentation. He doses the ingredients according to the recipes, kneads, cylinders, breaks, and forms the various types of bread, operates a correct fermentation of the dough and, finally, presides over their cooking, applying bread-making techniques.

Professional Economic Sector: Food production.

Area of Activity: Handicraft production of bakery products.


  • Level EQF 3
  • Open for class X
  • Minimum Age 18
  • Duration 1 year (6 moths training + 6 months internship on the job)Pizza preparationFood production


Management of the process of splitting and forming the dough of artisan bakery products

Dough making and monitoring of leavening of artisanal bakery products

Care of the work area and machinery for the production of artisan bakery products

Finishing and decoration of artisan bakery products

Baking artisanal bakery products

Italian Language Course is Complimentary

Certification: Campania Regional Office (State Govt.)


Instructional mode: In presence
Level: EQF 3 
Duration: 1 years
Certification: Diploma


Passport / ID card
Copy of high school diploma or equivalent
IELTS 5.0 minimum score certificate or equivalent 
Statement of purpose
Declaration of value

Download the complete Course Brochure here or Apply now