Hard Skills
IntermediateBread and Pastry ProductionThe ability to prepare various types of bread, pastries, and baked goods using standardized recipes and specialized equipment.
AdvancedFood Safety and SanitationApplying HACCP principles and maintaining cleanliness standards to prevent foodborne illnesses.
AdvancedDough ScienceUnderstanding the chemical reactions between flour, water, yeast, and temperature during fermentation.
IntermediateWaste Management and Cost ControlTracking ingredient usage and minimizing production scrap to stay within department budgets.