Shape field (scope)

 

The scheme Culinary Specialist & Pastry Art Special ist refers to a professional who has specialised knowledge and is involved in the culinary art & presentation of dishes, assists in the organisation of production and finally deals with modern trends in pastry art.

 

There are Basic and Advanced certification levels. The basic level is mainly concerned with the knowledge background that one must have in the specialty to be able to assist in a preparation area and be able to meet the daily tasks, while the advanced level includes additional knowledge that a more experienced person who has a central role in the specific workplace must possess. In the case of advanced only, it will be explicitly stated on the certificate.

 

Syllabus (syllabus) Basic

1.

• Bakery
• Historical overview
• Raw materials
• Yeasts
• Creams
• Sweet sauces
• Meringues
• Chocolate
• Tarts / Cakes / Sweets / Ice cream

 

2. Pastry Art

 

• Historical overview
• Spatial planning of the kitchen
• Facilities - Equipment
• Cooking methods
• Preparation
• Bases in cooking
• Cuts
• Soups / Salads / Sauces / Casseroles
• Eggs
• Doughs / pasta
• Meat
• Buffet items

 

Cognitive framework (syllabus) Advanced

1,2 and more

 

3. Working relations

• Hierarchy
• Duties

 

4. Health and Safety of Employees - HACCP

• Hygiene of staff, premises, tools and materials
• Food-borne diseases
• Health and safety of workers in the workplace

 

5. French

• Terminology

 

Examination methodology

Theoretical examination

 

Prerequisites for certification

At least Compulsory education and technical training