The production of high-quality confectionery, bakery, and chocolate products, such as flour products, cakes, pastries, and sweets, as well as dough and semi-finished goods, requires professional knowledge and expertise. The taste and organoleptic qualities of the products, as well as their safety, depend on the skills and expertise of the pastry chef who prepares them.
In the curriculum, we have a general professional unit that covers the following topics: - Sanitation and hygiene: You will learn about the basics of hygiene and sanitation, as well as the principles of cleanliness in the workplace. - Microbiology: You will gain an understanding of the basics of microorganisms and how they affect food and beverages. - Workplace organization: You will learn how to organize your work space and ensure safety in the workplace, including safety regulations and procedures.
Additionally, you will be taught the following skills: 1. Organization of the processes of preparing and selling confectionery: You will learn how to plan and execute the steps involved in preparing and selling different types of confectionary products. 2. Preparation of raw materials: You will be taught how to prepare raw materials such as flour, butter, eggs, and sugar for various types of bakery and flour-based confectionaries. 3. Preparation of semi-finished products: You will learn to create various types of baked goods and pastry products, such as bread, cakes, and cookies. 4. Preparation of meat and sweet fillings: You will also learn how to prepare minced meat and different types of sweet and unsweetened fillings for use in bakery and chocolate products. 5. Production of cakes and pastries: You will create and produce delicious cakes and pastries, using various techniques and ingredients. 6. Molding and design: You will practice molding and designing various types of confectioneries, including cakes, pies, and other sweet treats. 7. Preparation for sale: You will prepare your products for sale, ensuring that they are safe and attractive to customers. 8. Desserts and chocolate: You will study the production of desserts, including ice cream and chocolate, as well as different chocolate products such as chocolate bars. 9. Aromas and colorings: You will learn the use of aromas, colorings, and dry mixes to enhance the taste and appearance of your products.
After training as a pastry chef, you will be able to do those jobs at work that correspond to your training, and work independently or under the supervision of senior colleagues.