Shape field (scope)

The TÜV HELLAS Confectionery and Bakery Executives scheme concerns a qualified professional employed in catering establishments, workshops, confectioneries, bakeries, hotels, and/or in the management-organisation of Confectionery and Bakery units, for the promotion of products and services and sales.

Sub-categories / Specialisations

1. Confectioner - Baker:
   1. Preparation Assistant
   2. Preparer or Breakfast, Bakery & Decorating Specialist
   3. Modern Trends and Applications in Pastry Art - Assistant or Specialist in the application of dietetics & nutrition principles in pastry making - Assistant
   4. Modern Trends and Applications in Pastry Arts - Preparer or Specialist in the application of dietetics and nutrition principles in pastry - Preparer
2. Confectionery - Bakery Management Executive or Confectionery Management Manager

Cognitive framework (syllabus)

• Knowledge of confectionery and bakery,
• Types of breakfasts, preparations and standard recipes
• Decoration of bakery and confectionery products
• Bakery - confectionery terminology
• H&S issues at work and application of HACCP
• Developments in the Food Industry
• Health and nutrition issues
• Principles of nutrition
• New Technologies in Modern Business,
• Design of personal and corporate presence in Social Media
• Entrepreneurship, basic knowledge of business organization and management
• Design, production and presentation of products
• Management and planning of available resources-Personnel management
• Customer service functions.

Examination methodology

Theoretical and practical examination

Certification requirements

At least Compulsory education, health declaration and technical training