Cook; Confectioner

PROFESSIONAL PROGRAM

The profession of “Cook, confectioner” can be compared with a real artist, his great creative potential, virtuosity, jewelry precision and high artistic taste are unchanging qualities that help in this work.

Today “Cook, confectioner” is a prestigious, top, stylish profession that is in demand in the labor market. Every year, new restaurants, cafes, gastropubs, confectioneries and studios, cafes and more where qualified professionals are needed.

WORKING CONDITIONS

Carry out the process of primary culinary processing of raw materials. Carry out ancillary work on the manufacture of dishes and culinary products. Form and bread semi-finished products.

Makes a variety of cupcakes, rolls, high-end retail cookies, cakes and pastries from a variety of raw materials (flour dough, cheese, ice cream) with a complex multi-colored pattern, with separate placement of small and medium details and with different traditional transitions. Carries out figured cutting of baked semi-finished products, forms, makes details of drawing, decorations for cakes from chocolate, cream, bize. Picks up the cream by color, draws a picture. Makes a picture of various small and medium details. Visually checks the combination of colored elements and details of the drawing, as well as the weight of the finished cakes and pastries.

Must know: range, recipes, technology of manufacturing various confectionery products, including complex types of cakes and pastries; ways and techniques of finishing with creams, glaze, chocolate; rules of operation of relevant types of technological equipment, production equipment, tools, utensils of weighing instruments, their purpose and use in the technological process; rules of safety and labor protection, fire protection, industrial sanitation and personal hygiene.

FIELD OF PROFESSIONAL ACTIVITY

• if you gain additional skills in economics and management, you can open your own cafe or restaurant;
• cook, confectioner can freely retrain as a teacher of relevant disciplines; restaurant administrator, food engineer-technologist, nutritionist, master of industrial training, restaurant auditor.

PERSONAL QUALITIES

Physical endurance, creativity, stress resilience, communication skills, creativity, ability to quickly navigate in an unusual situation, and make the right decisions.