Gingerbread, cakes, desserts, ice cream, pralines, and more. This completely revised edition is an essential textbook and workbook for training in the pastry chef profession. The training content provided within - food science, specialized knowledge, and practical skills - aligns with the framework curriculum of the Conference of Ministers of Education for the profession of pastry chef. The textbook serves as a comprehensive reference work for independent study in a competency-oriented teaching environment. The book is presented in a clear two-column layout and is designed in five colors throughout. Numerous photos, graphics, and tables provide valuable support in the classroom. The content is contemporary, well-structured, and easily understandable for students.

Contents include:

• Nutrition science
• Raw material science
• Equipment and machinery knowledge
• Specialized knowledge
• Technical calculations for pastry chefs
• Technical drawing and modeling

In addition to this subject-oriented structure, the book also offers a directory of learning fields. A list of English technical vocabulary facilitates interdisciplinary teaching.