Document upon completion: Certificate of Professional Qualification
396 hours of practice, 264 hours of theory
knowledge of the legal framework, contemporary trends in the field, skills for managing a team, kneading dough for various bread types and pastries, manual processing of ready dough, handling different machinery and equipment, related to the profession.
1. Raw materials used in the production of bread, pastries and desserts
2. Technology of pastry production
3. Machinery and equipment
5. Processes and equipment in the food production industry
6. Technology of the specialty in practice
7. Design and modeling of products;
8.Practice in an operational industry-specific establishment
The course is held by following a schedule, certified by the Ministry of Education and NAVET( The National Agency for Vocational Education and Training). Exams in theory and practice are held upon completion, that should validate the knowledge and skills acquired by the students. Upon successful exam taking, a 2nd Class Certificate of Professional Qualification is issued.
Study materials are provided for each student. The practice has two main parts – study practice, held at an establishment that possesses the necessary equipment and space, and working practice – held in the kitchen of an operational restaurant.
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