confectioner (pastry and cake maker)

confectioner (pastry and cake maker)

In the bakery
In the bakery At the oven Transferring rolled-out dough Preparing fruit Decorating a butter cake Making truffles Slicing cake bases Breaking eggs
confectioner (pastry and cake maker):

Who are they and what do they do? The job of a confectioner is to make sweets, pastries, cakes, and other confectionery.

What are the activities of the job? They accept, check and store ingredients for the preparation of confectionery and calculate their consumption according to formulas - make dough, batter, and custard and butter-cream, ice cream, semi-finished confections and finished confections - design and make more elaborate confections - or sells confection to customers. They also check the quality of products and take samples for laboratory analyses - store, dispatch and ensure the products are hygienically prepared and stored.

Where is it done and under what conditions? In large and small-scale facilities producing confectionery. The working environment may involve putting up with high temperatures, unpleasant smells and shift work.

What tools/equipment do they use? The tools most frequently used are mixers, whisks, forming and other machines for sweet production, ovens, production lines, hand-operated aids and tools. In particular a confectioner must be good with his/her hands. The ingredients used include sugar, fruits, dough, batter, custard, butter-cream, ice-cream mixtures etc.

What do you need to succeed? You need to have completed an apprenticeship. You also need skill, aesthetic feeling, inventiveness and creativity, cleanliness, precision, an ability to distinguish by smell and taste, and you must not be carrying infection.


confectioner (pastry and cake maker):
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