Occupations
Pastry chef
Description of the specific features of the pastry chef profession
Evaluation of raw material quality
Preparation of products from yeast-leavened dough, leavened by biological method
Preparation of products from unleavened dough, leavened by chemical method
Preparation of products from unleavened dough, leavened by mechanical method
Preparation of cakes from unleavened dough, leavened by chemical method
Preparation of cakes from unleavened dough, leavened by mechanical method
Preparation of cakes from unleavened dough, leavened by chemical method
Preparation of cakes from unleavened dough, leavened by mechanical method
Confectioner and Pastry Chef Manual
Pastry specialties
Chef
Description of industry-specific regulations
Organization of the cook’s workplace
Ensuring quality and safety in public food production
Primary processing of vegetables, fruits and mushrooms
Preparation of soups
Preparation of sauces
Preparation of side dishes
Egg and cheese dishes
Preparation of sweet dishes and beverages
Preparation of fish dishes
Preparation of meat dishes (Part I)
Preparation of meat dishes (Part II)
Preparation of cold dishes and appetizers
Preparation of dough-based products
Preparation of therapeutic diet dishes
Preparation of international cuisine dishes
Planning kitchen activities
Landscape Gardener
waiter
Serving dishes and beverages