TS 12722

TS 12722 is a vocational standard for the dough leaves and kadayıf producer, defining the occupation and the way individuals performing it are classified and assessed. Dough leaves and kadayıf are traditional products based on flour-and-water dough systems, so the work depends on practical control of dough preparation, sheet thickness, shaping, and heat treatment, together with consistency in the final product.

How the profession is framed and classified

This standard covers the definition of the occupation, the classification of people who practice it, the minimum tools and equipment used in the profession, and the measurement and evaluation of the occupational characteristics required for each class. In general terms, a vocational standard provides a common framework for describing skills, knowledge, and performance expectations, helping to align training, workplace practice, and assessment language.

Technical differences between dough leaves and kadayıf production

From a general technical perspective, dough leaves are thin sheets produced from a dough that is rolled or stretched very finely and baked briefly, while kadayıf is formed as strands or threads and requires a different flow, spreading, and cooking behavior. Although both belong to the same culinary tradition, they demand different handling skills, dough consistency, and product texture outcomes. The standard provides an assessment framework for these occupation-specific competencies.

• Definition and classification of the occupation
• Minimum tools, equipment, and apparatus requirements
• Measurement and evaluation of job-related characteristics for each level
• A common framework for skills specific to dough leaves and kadayıf production