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.
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
