Bäckermeister/Bäckermeisterin/Bachelor Professional im Bäcker-Handwerk

Preparatory courses for the examination take place, for example, at educational centers of chambers of crafts or vocational schools. For in-person events, the learning locations are training rooms. For combined learning forms (e.g., blended learning), the learning locations are training rooms for in-person events and at home for online learning units.

Occupation type: Advanced training occupation: Bachelor Professional. Type of advanced training: Master craftsman examination according to nationwide uniform regulations. Participation in preparatory courses is not required. Duration of advanced training: Varies depending on the educational offer, class time (full-time/part-time) and learning format. Tasks and activities: Master bakers plan work processes, instruct skilled workers, and, if necessary, manage the entire bakery operation. They also train apprentices. They negotiate with suppliers, calculate offers, and handle correspondence. They also ensure the quality and marketing of products. They also work hands-on, for example, designing cakes for special occasions and advising customers. Areas of work and locations: Master bakers are employed in the baking trade and in the food industry, e.g., in large bakeries, in specialty and diet bakeries, in gastronomy and catering. Workplaces are bakeries.

Varies depending on the educational offer, class time (full-time/part-time) and learning format. In some cases, courses also prepare separately for individual parts of the master craftsman examination.

Distribution of hours (example): Part I - Practical part and Part II - Theoretical part (often offered together): approx. 460 hours. Part III - Business administration, commercial, and legal part: approx. 240 hours. Part IV - Vocational and work pedagogical part: approx. 115 hours. Total hours: approx. 815 hours.

Course fees are incurred for attending preparatory courses, and examination fees for the examination itself. Further costs arise for the master craftsman examination project and, if applicable, for work materials, travel to the training location, or for external accommodation. Funding opportunities: Preparatory courses for the master craftsman examination can be financially supported according to the Upgrading Training Assistance Act (Aufstiegsfortbildungsförderungsgesetz). Further information: Aufstiegs-BAföG - Advancement with Funding. Funding for particularly talented young skilled workers: Stiftung Begabtenförderung berufliche Bildung (SBB) - Advanced Training Scholarship.

Practical skills (Part I): Producing bread (e.g., local bread varieties, sourdough and specialty breads), rolls and other small baked goods; preparing fine baked goods including cakes, desserts and long-life baked goods; preparing ice cream and showpieces; decorating baked goods; presenting, packaging and selling products. Theoretical knowledge (Part II): Yield calculations, especially dough, baking and volume yield; calculation of mixing ratios and sourdough management schemes; biology, physics and chemistry, e.g., food chemistry; types of physical, chemical and biological leavening; functioning of oven systems, refrigeration systems and machines; control of cooling, freezing, defrosting and interrupting fermentation; regulations on occupational safety and health, environmental protection, e.g., waste disposal, and rational energy use; regulations and provisions, e.g., food law, food monitoring and hygiene; product tests, e.g., quality tests.

In-depth knowledge in the following areas is a good prerequisite for successfully passing this advanced training examination: Mathematics (e.g., to calculate raw material quantities, determine costs, and prepare invoices), Economics/Law (e.g., to manage a business), Employee Leadership and Instruction (e.g., to use management tools like feedback).

The advanced training consists of theoretical and practical lessons. Depending on the education provider, one should be prepared for the following conditions: Full-time lessons mean full-day classes on at least four weekdays; part-time lessons usually involve career-accompanying training on weekends or in the evenings. For in-person events, classes are held in a classroom setting at the educational institution (potentially not in the place of residence). For combined learning forms (e.g., blended learning), there are in-person classes in a classroom setting at the educational institution and self-directed learning via electronic learning platforms and systems from home.

For advanced training abroad, the following options are available, for example: In Austria, there are training offers such as WIFI Austria and the Master School in Wels/Austria (e.g., with the search terms "Bäcker/in" or "Bäckermeister/in"). In Switzerland, there are training offers like wab - The Swiss Further Education Database (e.g., with the search term "Bäckerei"). The Europass offers the possibility to document learning stays completed abroad. Further information on Europass is available.

Participation in preparatory courses is not remunerated.

The following advanced training alternatives are available for the profession of Master Baker (Bäckermeister/in): Food sector: Industrial Master (Industriemeister/Industriemeisterin Fachrichtung Lebensmittel), Industrial Master specializing in Confectionery (Industriemeister/Industriemeisterin Fachrichtung Süßwaren), Master Confectioner (Konditormeister/Konditormeisterin/Bachelor Professional im Konditor-Handwerk), State-Certified Technician specializing in Food Technology, Bakery Technology/Bachelor Professional in Technik, State-Certified Technician specializing in Food Technology, Product Development and Quality Management/Bachelor Professional in Technik, State-Certified Technician specializing in Food Technology, Food Processing Technology/Bachelor Professional in Technik, State-Certified Technician specializing in Food Technology (without specialization)/Bachelor Professional in Technik, Certified Sales Manager (Geprüfter Verkaufsleiter/Geprüfte Verkaufsleiterin).

In 1997, a new regulation on the master examination job profile and examination requirements for the baking trade came into force. In 2020, the Vocational Training Act (BBiG) and the Crafts Code (HWO) were amended, introducing advanced training qualifications such as "Geprüfte/r Berufsspezialist/in" (Certified Professional Specialist), "Bachelor Professional," and "Master Professional" to emphasize the equivalence of vocational and academic education. The use of these professional titles depends on the enactment of corresponding new advanced training regulations. In 2024, the Vocational Training Validation and Digitalization Act came into force with adjustments to the Vocational Training Act (BBiG) and the Crafts Code (HWO), including the introduction of a determination and certification procedure (vocational validation) of individual professional competence against the standard of a recognized apprenticeship, regardless of a formal vocational training qualification.

Holders of a Bäckermeister/Bäckermeisterin (Master Baker) title may also use the designation "Bachelor Professional in" specifying the craft.

Bäckermeister/Bäckermeisterin (Master Baker) is a professional advanced training. The master craftsman examination is uniformly regulated nationwide. It is not necessary to attend a course to be admitted to the examination.

After their advanced training, Bäckermeister/innen (Master Bakers) can work, for example, in bakeries and the food industry. They can keep their specialist knowledge up-to-date, bring it to the latest standard, and expand it through adaptive advanced training. The range of topics extends from baking to food law. Building on existing qualifications, advanced training courses specifically designed for graduates of advanced training can expand and supplement their competence profile. It is logical to take the examination as a Betriebswirt/in (Business Administrator) according to the Handwerksordnung (Crafts Code). With their advanced training qualification, master craftsmen can also gain access to a Studium (university degree program) without a general higher education entrance qualification and, for example, acquire a Bachelor's degree in food technology. Self-employment is also possible, for example, by starting a business.

Master craftsman examination in crafts: Ordinance on the job description and examination requirements in the practical and theoretical part of the master craftsman examination for the baking trade (Bäckermeisterverordnung - BäckMstrV) of 28.02.1997 (BGBl. I S. 393), amended by Article 2 Section 23 of the ordinance of 18.01.2022 (BGBl. I S. 39). Fundamentals for the examination and advanced training: Fundamentals for all master craftsman examinations in crafts: Ordinance on the admission and general examination procedure for the master craftsman examination in crafts and craft-like trades (Meisterprüfungsverfahrensverordnung - MPVerfV), promulgated as Article 1 of the ordinance of 18.01.2022 (BGBl. I S. 39). Further fundamentals for parts III and IV of the master craftsman examinations in crafts: Ordinance on the master craftsman examination in parts III and IV in crafts and craft-like trades (Allgemeine Meisterprüfungsverordnung - AMVO) of 26.10.2011 (BGBl. I S. 2149), amended by Article 2 Section 97 of the ordinance of 18.01.2022 (BGBl. I S. 39). Framework curricula are also available.

The prerequisite for admission to the master craftsman examination is usually: the journeyman's examination (Gesellenprüfung) as a baker (Bäcker/in) or confectioner (Konditor/in) (related craft) OR a journeyman's or final examination in another recognized vocational training (Ausbildung) and several years of professional experience in the baking trade (Bäcker-Handwerk). A validation procedure allows for the proof of professional knowledge and skills if a corresponding educational qualification is missing. Handling food requires instruction and a certificate from the health department (Gesundheitsamt).