The Cerrtified Bakery
Engineer Para-professional Program is designed as an internet-based learning
management system to foster skill building and recognized individual achievements
for front -line Bakery Engineers. The Society has identified core competencies
that encompass the entire engineering and maintenance discipline. These
core competencies and skill requirements range change from Bakery Engineer
through Maintenance Supervisor to Assistant and Chief Engineers. Our intent
is to illustrate a career path progression of the necessary skills need
for advancement and promotion.
This Knowledge Base was created
by a team of Bakery Engineers with over 100 years of experience in the
industry. The program is designed to measure your knowledge and document
your skills. The Certified Bakery Engineer Award will consists of 10 Interenet-based
examiniations. Each exam is linked to a learning objective and various
educational resources that meet those objectives. Other specific skill
sets and aptitudes will require validation by a third party. Following
is a list of competency skills and requirements for the Certified Bakery
Engineer position.
PLANT ENGINEERING KNOWLEDGE
will include four online exams, a course or seminar in PLC sustems and
a minimum of one skill validation certificate or a recognized associateís
degree.
Test #1 Engineering Fundamentals
will be a 50-question exam measuring knowledge in:
- Principles of force and
energy
- Calculate weights &
measures
- Mechanics of Solids, liquids
& gases
- Thermodynamics
Test # 2 Energy Management
Systems will consist of:
One Fifty
question exam measuring knowledge in:
- Hydraulics
- Pneumatics
- Steam Generation
- Power Transmission
Test #3 Craft and Trade
Skills will include:
1. One fifty question
exam covering basic principals of:
- Electricity
- Welding
- Refrigeration
- millwright
Test #4 Maintenance Management will include:
1. One thirty question exam on:
- Preventative Maintenance
- Predictive Maintenance
- Building Maintenance
KNOWLEDGE OF APPLIED BAKINGwill
consist of four online examines covering:
Test # 5 Baking Ingredients
which will include:
1. One
fifty question exam covering basic principals of:
- The science of baking
- Ingredient handling
- Basics of formulation
- Knowledge of heat transfer properties
Test #6 Bread
and Roll Production Systems
1.
One fifty question exam:
Test #7 Cake and Sweet Goods
Production Systems
1.
One fifty question exam:
Test #8 Priniciples
of Food Safety
1. One
fifty question exam on:
- Principles of good manufacturing
- Basics of Food Safety Regulations
- Sanitation
- Quality Assurance
- HACCP
- Plant Inspections/Audits
OCCUPATIONAL SAFETY KNOWLEDGE
AND TRAINING
Test #9 will be address
by the following areas with one test ranging in 50 questions.
- Respiratory Protection
- Personal Protection
Equipment
- Confined Space
Entry
- Hearing Conservation
- Ergonomics
- Fire Protection
- Lockout/Tagout
- Electrical Safety
- Fall Protection
- ASMAT
- Explosion Proofing
- Ladder hazard
- Hazardous Material
Handling
- Blood Borne Pathogens
- Machine Guarding
BASIC BUSINESS SKILLS
- will consist of two online examinations.
Test #10. Basic Math will
consist of 40 questions covering
- basic arithmetic.
- Algebra
- Trigonometry
- Applied baking applications
Test #11. Computers
Operations consisting of 20 questions related to
- basic
use of computer operating systems
- hardware
configuration
- software
applications and etiquette.
In addition the Certification
will require
An approved course or seminar in PLC systems
Completion of an approved certificate program or Associate Degree in one
of the following areas:
- Air Conditioning, Heating and Refrigeration Technology
- Electronics and Computer Technology
- Facilities Management and Engineering
- Machine Technology
- Manufacturing Technology
*Substitution
for course work may be accepted based upon approval of the ASB Education
Committee
