Bundesinstitut für Berufsbildung (BIBB)

Designation of occupation

Pastry cook
Recognized by ordinance of 3 June 2003 ( BGBl. I, p. 790).

Duration of traineeship

3 years
The venues for training are company and part-time vocational school (Berufsschule).

Field of activity

Pastry cooks produce a large variety of sophisticated fine and health-oriented pastry products. They work and design their own creations independently and as part of a team. They present and sell their products, advise customers and serve them at tables and in salesrooms.

Occupational skills

Pastry cooks

• master working and baking techniques, apply hygiene, safety and health regulations and quality assurance measures

• take into account nutritional, economic and environment-related aspects

• produce fine baked goods from Vienna, sponge, Madeira-type, choux, macaroon, gingerbread and roast mixtures as well as puff pastry, short pastry, yeast dough and gingerbread dough

• produce party, savoury, cheese and other biscuits as well as dietary pastry products

• produce sugar products, sweet dishes and ice cream products

• produce marzipan, chocolate, nougat products and pralines

• design and create gateaux, showpieces and presentation forms of various pastry products prepare small dishes using fresh ingredients

• master the fundamental principles of accounting

• prepare product suggestions for special occasions
  

Last modified on: December 12, 2006