Pastacı Seviye 4 MYK Mesleki Yeterlilik Belgesi

ISCO 08: 7512

ISCO 08: 7512

The purpose of this national qualification; To determine whether the employees and candidates have the qualifications and qualifications required to be successful in the Pastry (Level 4) profession and to enable them to prove their competence in the profession with a valid and reliable document. This work; it is also a reference for training, examination and certification bodies.

The learning outcomes of this qualification can be acquired in formal and non-formal learning environments, as well as independently in on-the-job and free learning environments.

The person with this qualification;

• Takes OHS measures in the work area and during the task process.
• Takes environmental protection measures at the work site and during the task process.
• Organizes business processes and team.
• Provides maintenance of tools and equipment.
• It regulates the supply and stock practices of the materials used in the production and service of cakes and desserts.
• Prepares standard menu and recipe
• It creates cost data related to cake and dessert production processes.
• Organizes the presentation and service processes of the products.
• Defines professional development needs.
• Performs personal hygiene and health practices in business processes.
• Defines food safety concepts, risks and hazards in the process of preparing cakes, desserts and other dough products.
• It carries out hygiene and sanitation practices related to products, food materials, tools and equipment, equipment and production areas in the production processes of cake, dessert and other dough products.
• It supports efficiency and quality improvement in business processes.
• Recognizes the materials used in making dough and dough products.
• Prepares different kinds of dough.
• It performs the preparation and presentation of sweet/salty dough products from dough types.
• Prepares milk and chocolate desserts.
• Prepares ice cream.
• Explains sauces and syrups used in making cakes and desserts.
• Prepares cereal desserts.
• Prepares fruit desserts.
• Prepares a cake.
• Prepares cakes for presentation by decorating them in accordance with their type and technique.
• Prepares the baklava dough.
• Arranges the baklava tray.
• Baklava is ready for presentation by cooking.
• Other types of baklava make desserts.

This qualification aims to document professional learning outcomes and does not contain key competences.

Candidates who want to achieve this qualification are subjected to theoretical and performance-based exams defined in the units.

Theoretical and performance-based exams in the qualification units can be done separately for each unit or together. However, each unit is evaluated independently.

At least five (5) for A1, B1 and B3 units in the theoretical exam; A multiple choice written exam with at least fifteen (15) questions is applied for A2 and A3 units. Candidates are given a minimum of 2 minutes for each question in the exam.

All skills and competencies are measured by a performance-based exam. The duration of the performance-based examination should correspond to the time in actual practice conditions.

Quality assurance processes are provided through certification bodies authorized in line with the relevant legislation, under the responsibility of the Vocational Qualifications Authority.

Establishment and Approval of National Qualifications:

National qualifications developed by institutions and organizations that have the power to represent their sector and profession are verified by the Sector Committees and approved by the VQA Board of Directors.

Assesment and evaluation:

It is carried out by certification bodies accredited by TÜRKAK according to ISO/EN 17024 standard and authorized by the Vocational Qualifications Authority, in accordance with VQA legislation and conditions and methods defined in national qualifications. All measurement-evaluation processes are recorded and stored on camera.

Certification:

VQA Vocational Qualification Certificate is issued to individuals who are determined to be successful by the Authorized Certification Bodies.

Self assessment:

Authorized Certification Bodies carry out self-assessment activities every year in accordance with the procedures and principles determined by VQA. Activity results are submitted to VQA with a self-evaluation report.

External Evaluation:

Based on self-evaluation reports, scheduled or unscheduled surveillance audits are carried out at least once a year by the VQA Audit Department. External evaluation reports are submitted to Authorized Certification Bodies and VQA Board of Directors. In addition, surveillance audits are carried out by TÜRKAK at least every two years within the scope of ISO/EN 17024.

Regular Review:

The external evaluation activities and results of VQA Audit Department are regularly reviewed by VQA Executive Board. In addition, TÜRKAK's external evaluation activities and results are subject to regular review by the European Accreditation Union.

Information Management Systems:

Authorization, measurement-evaluation, self-evaluation and external evaluation processes are carried out through VQA Portal.

Feedback Mechanisms:

In all processes related to qualification, stakeholder participation is ensured at the highest level and opinions, suggestions, objections and complaints are evaluated in accordance with the legislation.

Entry condition is not required.

Persons with this qualification have the opportunity to apply for the measurement-evaluation processes for the professional qualification certificates at advanced levels or in different fields offered in the same field, and they can also participate in employment in the pastry field.

Vocational Qualifications Authority Law

Regulation on Preparation of National Occupational Standards and National Qualifications

Vocational Qualifications Authority Examination, Measurement, Evaluation and Certification Regulation

Audit Procedures and Principles for Vocational Qualifications Authority Certification Bodies

Qualification certificate is valid for 5 years from the date of issue.