What does a pastry shop apprentice do?

I have the following questions for you.

The apprentice of the pastry shop will definitely not be paid at the beginning or the salary is relatively low, which is very normal, at the beginning your work will be more miscellaneous, of course, it is impossible for you to get started with very technical work at once, the purpose of the pastry shop is to create income, so it may not teach you how detailed, for example, let you make this bread, use these ingredients, but you will not know why you use it this way, the reason is not known. School is the place to teach you knowledge, teach you how to combine theory and practice, and of course the apprentice may have more work experience than the school.

If you need to open your own store in the later stage, you will not have so much to learn about your R&D and innovation; If you are in a big city, your work will be relatively tiring, and if you still need to rent a house to study, you will have to bear more expenses and expenses but you will learn more. However, if you want to open a bakery or private house in the end, it is recommended to go to a professional place to study, which is of great benefit to the development of new products.

That's all for me, I hope it will be of some help to you.

If you want to learn pastry cake skills that can be based in the pastry industry, choosing to learn at school is the best way to learn.

Many people want to be an apprentice, thinking that being an apprentice can get paid and learn skills, it's beautiful to think about!

However, as an apprentice, you may just go to do chores, and the main task of an apprentice is to work rather than study, so since you are not skilled at home, the job you can do is to do chores for the master. According to apprentices who have been in the industry for 3 years, more than 95% of apprentices can only be formally exposed to production technology after 3-5 years of experience.

It's just a touch, it's not that you've learned it or someone has really taught you.

Not to mention how long it will take to formally learn. In terms of learning conditions alone, the masters in the store are difficult to teach and technical strength in terms of teaching quality and technical strength, and it is very likely that you will only have a little fur after learning, not to mention that some masters deliberately have reservations when teaching.

As we all know, learning baking is not something that can be achieved in a day or two, learning baking not only requires accumulation, but also rich practice.

As the saying goes, a famous teacher makes a high apprentice; Sharpening knives does not mistake woodcutters, which indicates that in this learning process, excellent instructors, advanced professional equipment and systematic course training can help you learn better skills.

It is a right choice to learn baking and go to school for systematic learning. Especially if you want to specialize in the baking industry, you should choose a professional training school to study.

It is recommended that you choose a professional and formal pastry training school, which will also learn more systematic and comprehensive pastry knowledge, and choose a school based on the school's qualifications, teachers, teaching mode and employment security. In addition, depending on what West Point schools are in your city, you can go on a field trip Personal suggestion, you can take a look at it After all, it is to learn a craft Professional and formal schools are very important, such as equipment technology, learning environment, teachers, employment support, and ingredients should be compared Small institutions do not need to consider It is not systematic and comprehensive. ˇ△

1.Help the teacher and noodles, lay hands, hand tools, and get ingredients.

2.Learn to use a dough sheeter, watch the oven, portioning dough, run errands for stocking, clean equipment, and clean up.

3.Learn to make all kinds of pastries.

It is recommended to choose a professional school for study, there is a guarantee after graduating from school, you can learn dry goods in school, the so-called church apprentice starves to death master, you may not be able to learn something, and the time cost is very important.

Stores? Hygiene....Hygiene....Hygiene....Others may or may not want to teach, and washing and brushing is the most important thing.

Just be obedient, things will come!

It is recommended to study in a professional school, and if you are interested in visiting the school, you can visit the school.

The apprentice is mainly a miscellaneous worker, doing some cleaning and tidying work. Nowadays, slightly larger pastry cake shops have high requirements for pastry chefs, and it is difficult for basic apprentices to have the opportunity to get started and give you the opportunity to practice, for two reasons: first.

1. The raw materials for pastry baking are very expensive, and the purpose of opening a store is to make money, so I will definitely not think about wasting money on materials. Clause.

Second, the pastry chef himself is busy and tired, how much patience and time can he have to guide you. If you are really interested in pastry, you can go to a formal pastry training school to investigate, such as New Oriental cooking, and then learn it if you think it is suitable for you, and persistence is the most important.

It is recommended to go to school to learn West Point, the specific study time is determined according to your personal situation, and if you can study after graduation, choose a professional training school to study! You can learn solid skills! Guaranteed employment after graduation! There is also support for entrepreneurship!

Summary. Hello, go to school, go to the shop as an apprentice. As an apprentice, it takes a long time to learn, many apprentices need to do chores for a long time to make their own, and there are not many varieties of pastries that can be learned.

If you want to learn pastry, it's better to go to school or go to the store to be an apprentice.

Hello, go to school, go to the shop as an apprentice. As an apprentice, it takes a long time to learn, many apprentices need to do chores for a long time to make their own, and there are not many varieties of pastries that can be learned.

If you go to school to receive systematic and comprehensive pastry training, the time will be much shorter than that of an apprentice, and you can generally master pastry skills and become a qualified pastry chef within a few months.

Is the general school package for employment?

The school should decide according to the individual's learning situation, and only those who have successfully graduated from a special employment class will be 100% employed. If you don't have the skills to meet the standards for a few days, and you want the school to work, it's not realistic.

In fact, many pastry chefs also came out of school.

Because there is systematic teaching in school, the knowledge learned is more comprehensive, and there is no need to do miscellaneous work, let alone worry about not learning knowledge.

For students who want to enter the baking industry and have no foundation!! The suggestion is to go to a baking school first and learn the basics!! Laying the foundation is the most important thing.

The main reason why I regretted learning pastry was that I worked long hours and felt oily.

In terms of learning West Point to find a job, I feel too tired, the working hours are long, and the bigger restaurants need to work shifts. It's just that the pastry industry is exposed to very greasy things, and it feels like it's all oily after a long time.

The main West Pastries are:

1. Cake. Cake is an ancient pastry, generally made in the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients. Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials.

It is stirred, concocted, and baked to make a sponge-like confectionery.

2. Puffs. Puffs are a sweet food originating from Italy, hot on the outside and cold on the inside, crispy on the outside and smooth on the inside, with an excellent taste. The cream crust of the puffs is filled with cream, chocolate and even ice cream, which is added by injection or by tearing the top of the bread, and the surface of the puffs can be sprinkled with sugar, fruit or chocolate.

3. Donuts.

Donuts are a type of sweet dish that is fried with flour, sugar, milk oil and eggs. The two most common shapes are hollow rings or closed shapes with sweet fillings such as cream and egg pulp in the middle. <>

It's up to you to see if you're lucky enough to meet a good mentor and whether you're really willing to pass on his experience.

Generally, they are reluctant to go to the bakery as an apprentice, and the learning cycle of the bakery will be very long, because they need to make a lot of products every day, the time is tight and the task is heavy, and the big workers rarely have the time to systematically and formally teach you how to make each product, and there are many recipes that are confidential, so the skills learned as an apprentice are also disorganized.

There are many types of pastries, such as German, French, British, Russian, etc., and the production methods are ever-changing.

If you start from the basics, I recommend choosing a formal training college to study, colleges and universities for different ages, will have different courses and schedules, of course, you can consult professional course teachers according to the actual situation, for you to arrange suitable courses.

The development of cakes.

The country where the cake originated was ancient Egypt.

The pre-dynasty of Ancient Egypt began 5,500 years ago (35th century BC) and ended in 332 BC (the first emperor was born 73 years later).

The first skilled baker (cake maker) was probably the early Egyptians, and the first people to bake as an art, and the pharaoh's tomb of "Lhasamus II" has a group of scenes depicting ancient Egyptians making cakes, as well as reliefs in the shape of cakes.

In ancient Egypt, the production process of cakes was relatively primitive, using semolina, honey, and fruits. The oven is made of stone to make the Tour's tomb. At that time, cakes were very similar to bread. Similar to bread with honey.

In the fifth century, this baking technique spread to Greece, Rome, and other places. In the 10th century, due to the exchange of sugar, sugar flowed into Italy, and sugar began to be added to cakes. In the thirteenth century, Tanqi was named "Zhen Jian Cake" by the British, which is a derivative of the old Norse word kakaka.