Hard Skills
AdvancedViennoiserie ProductionThe specialized process of creating yeast-leavened laminated doughs for products like croissants, pain au chocolat, and brioche.
IntermediateFood Safety and HACCP ComplianceAdherence to international and local food safety standards to prevent contamination and ensure product hygiene.
IntermediatePâte à Choux TechniqueThe ability to master the preparation, piping, and baking of delicate pastry dough for éclairs and profiteroles.
Soft Skills
AdvancedProduction SchedulingOrganizing the baking sequence to ensure fresh products are available throughout retail operating hours.
IntermediateRetail Customer InteractionEngaging with customers to provide product details, manage orders, and handle transactions in a professional manner.