Lehrbuch der Konditorei

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.