What are the job opportunities in bread and pastry production?
Career Opportunities for Bread and Pastry Production NC II graduates
- Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic food preparation; receives and stores products in kitchens.
- Plant Bakers – work for bread factories, using machinery to produce bread and pastry products.
Why do you want to work in a bakery answer?
Example: “I want to pursue a bakery position because I feel that I have the proper skill set that allows me to work on a culinary team to provide delicious baked goods to customers. I have always wanted to work in a customer service position, and as a baker, I can work with customers and try new recipes.
Why is it important to learn bread and pastry production?
The Importance of Baking and Pastry Classes. Students of baking will gain knowledge of pastry-specific approaches and apply traditional culinary skills to the world of baking, making these classes a worthwhile venture for students of all skill levels.
What is bread and pastry meaning?
TITLE: Bakers, Bread and Pastry. DEFINITION: Mix and bake ingredients according to recipes to produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods.
What is Bread & Pastry production?
Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. Students are also taught about different presentation methods, sanitation and safety.
What do you do as a pastry chef?
A pastry chef is a culinary artist who specializes in creating desserts, sweets and breads. Whether they run their own establishment or oversee one station in a large kitchen, pastry chefs have many employment options. Some common responsibilities of a pastry chef include: Preparing the desserts and breads on a menu.
What is the job description of a pastry chef?
A Pastry Chef, or Dessert Chef, bakes various desserts in a kitchen within a restaurant or bakery. Their main duties include following recipes to create pastries, cookies and other baked goods, developing new and unique recipes to feature on the menu and keeping stock of the kitchen’s inventory.