Pastry chef

Pastry chef

A pastry chef prepares all the necessary ingredients, makes dough and pastries, fillings and cake decorations and decorates pastries.

Program:

Food service

Program type:

Vocational education with secondary 

Qualification:

Pastry chef 

Subjects:

  • Confectionery cooking technology;
  • Restaurant bakery basics;
  • Confectionery company equipment;
  • Confectionery decoration;
  • Food science;
  • Confectionery business organization;
  • etc.

 

+50% of the studies – culinary internship at one of the leading restaurants of Latvia (“Le Dome”, “Vincents”, “Kaļķu vārti”, “Bergs”, “Neiburgs” u.c.)

 

Necessary education:

Secondary 

Form of education:

Full-time education

Duration of studies:

1 year

Beginning of studies:

September

Tuition fee:

1450 EUR

Courses are held in Latvian language!

Professional literature:

  • A. J. Schaller ‘’Small things sweet’’, Battman Studios, New York, 2009;
  • Francisco J. Migoya ‘’Frozen Desserts’’, John Wiley & Sons, Inc., New Jersey, 2008;
  • Christophe Declercq ‘’Ice creations’’, Lannoo publishers, Belgium, 2013;
  • Pierre Herme ‘’Macarons’’, Grub Street, London, 2011;
  • Eliq Maranik ‘’Chocolate. Homemade, Fancy and Delicious.’’, H. F. Ullmann Publishing GmbH, 2013;
  • Carla Bardi, Ting Morris ‘’Chocolate - divine indulgence’’, McRae Publishing Ltd, London, 2013;
  • etc.