The holder of the vocational baccalaureate Mold pastry cook is a highly qualified professional who master the techniques related to various activities of the business, including the production of delicatessen products, from purchasing of raw materials to marketing. He is to perform an activity with taking responsibility. May perform animation and management functions within a business or a production unit and marketing. After some experience it must be able to create, take over and manage an enterprise or unit of production and marketing. click here for much information
THE TEACHINGS :
Technological:
• Vocational Education (manufacture, market preparation and presentation)
• Operations Management
• The Arts, Applied Arts General
• French, History and Geography • Mathematics
• 2 LV1 and
• Physical education and Sport
VOCATIONAL CULTURE: 22 weeks of workplace training spread over the three years of training.
CONCERNED JOBS:
pastry-chocolatier in food trade laboratory, laboratory in supermarkets, traditional food responsible department , unit of production, a store … responsible for technical and commercial unit of production, wholesale … production manager in the food industry, responsible foodservice, entrepreneur or manager of a selling point.
PARTNERS : craft and commercial enterprises,supermarkets and hypermarkets,wholesalers, semi wholesalers,food industries,foodservice, caterer.
