In recent weeks, I was able to see for myself at the master craftsman school in Wels just how many young, dedicated food artisans we have in Austria. The newly qualified master bakers, confectioners, and millers, who recently graduated, are trained to the highest standard, both technically and in business matters. I'm hearing similar reports from colleagues in other federal states.

The master craftsman's examination is far more than a formal qualification. It is the foundation for self-employment, for taking over a business, but also for careers in larger companies. I am delighted that so many young people are choosing this path and thus want to carry on and advance our craft.

A key step in making the baking industry fit for the future is high-quality initial and continuing training with modern, standardized curricula. For example, we revised the master craftsman examination regulations for confectioners more than five years ago with the participation of experts, the national guild, and all state guilds. New master craftsman examination regulations have been in effect for bakers and millers since July 1, 2025.

The Master Craftsman's examination is classified at Level 6 of the National Qualifications Framework. This level corresponds internationally to a Bachelor's degree and officially certifies that graduates possess a high level of professional competence and management knowledge. The Master Craftsman title can also be officially recorded on documents, further emphasizing one's professionalism.

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