The confectioner is a profession. Description and features

Today, the profession of confectioner is popular and is considered quite popular. Confectioners specialize in masterful making of sweets. Thanks to their work, consumers can please themselves with waffles, cookies, cakes, muffins, chocolate, jelly, ice cream, jam, as well as other types of desserts and baked goods.

Preparation of different types of dough, fillings and creams, as well as semi-finished products for subsequent baking - these are duties that involve the profession of a confectioner. The description of the profession, qualities, skills and responsibilities will be given below.

What is special about working as a confectioner

Specificity of the profession can be called the fact that much of the work of the confectioner is forced to perform by hand. Often this concerns the manufacture of decorative elements of dishes and decoration of products (cakes, pastries).

Unlike the pastry chef, the sweets specialist is a master with more versatile skills. The program of the profession of the cook-confectioner includes training in the preparation of soups, snacks and other culinary delights.

Qualifications and grades

To determine the level of mastery of confectioners, a division of specialists into six categories was introduced. With the increase of the category the master acquires additional skills, which testify to his professionalism and help him to perform more complex tasks.

Characterization of discharges is as follows:

1. First. At the very beginning of his career, the confectioner is engaged in cutting ready biscuits, delivering semi-finished products to workplaces, loading fillings and creams into machines, as well as controlling the operation of equipment. More and more complex tasks can be performed by such a novice only in the presence of masters with extensive experience.
2. Second. The confectioner, who is at this stage of mastering the specialty, is charged with preparing creams, whipping and staining them, cooking syrups, cutting biscuits, smearing them with filling. Preparing some semi-finished products, placing the test in the machine, starting and adjusting its operation is also performed by a novice confectioner. This profession does not differ simplicity, therefore, to receive each next grade, masters have to take exams.
3. The third. Having received this qualification, the master can make simple kinds of confectionery and bakery products, prepare a cream of some kinds, fillings and dough. Also, he is entrusted with cutting out semi-finished products, decorating sweets with sweet or glaze.
4. Fourth. At this level, the confectioner's profession program involves training masters to prepare separate types of rolls, cookies, and cakes from all types of raw materials. They can also choose a cream in accordance with the dish and prepare individual elements that are part of the decorations of complex confectionery (cakes).
5. Fifth. After receiving this category, the confectioner is assigned additional duties. While still under the supervision of a senior master, he is responsible for the correct course of the preparation of non-standard cakes ordered individually. Also, the confectioner, whose profession is always inextricably linked with sweets and desserts, gets the opportunity to control the work associated with the production of sweets, can decorate cakes and cakes with complex decorations.
6. Sixth. A professional of this level can produce complex figured highly artistic confectionery products. He is able to select the necessary materials in accordance with the color and size, as well as independently prepare the most complex of them. In addition, a sixth-level confectioner can develop a technology and a recipe for making sweets.

Confectioner (profession): advantages and disadvantages

Choosing the future profession, it is worth carefully weighing all the inherent advantages and costs. Cooks and confectioners will always be in demand, as the demand for their services remains consistently high. Improving his skills, the master can build an excellent career and receive good money.

For a talented worker in this sphere, there are many opportunities for self-realization in the role of a hired employee or as the owner of his own enterprise.

Speaking of such a specialty as a confectioner, whose profession is associated with many dangerous factors, it is worth highlighting the risk of injury and the occurrence of a number of diseases. Masters who are practically their entire working day in a standing position are prone to defeat of the joints of the legs, the spine. The effect on the human body of high temperature and humidity is also unfavorable.

In order to reduce the number of injuries in contact with sharp and hot objects, all cooks and confectioners are instructed in safety precautions both during training and at work.

What qualities a good confectioner should have

When deciding to start teaching confectionery craft, one should take into account their predisposition to this type of work activity, as well as the compliance of temperament, character and abilities with the requirements that the profession presents to the master.

In order to fully master the subtleties of the confectionery craft, you should have the following qualities:

• Developed sense of smell and subtle taste sensations;
• An excellent memory that is useful for memorizing ingredients and recipes;
• Developed imagination;
• Sleight of hand and the ability to quickly switch between different types of work (because many processes and operations are performed simultaneously);
• Physical endurance.

What is required in order to become a confectioner-virtuoso

The above features combined with a decent education will successfully work in the kitchen. However, to go beyond the ordinary confectioner and become a specialist of the highest rank, one can not do without artistic taste, ingenuity and creativity.

In addition, in the course of his work, the confectioner interacts with members of the collective and his superiors, so he expects patience, consistency, affability, goodwill and sociability. Sloppy, inattentive and negligent workers are not successful in this area of activity.

How to become a confectioner

Many educational institutions offer special programs and courses. Given the relevance of the profession of confectioner, the training starts to bear fruit rather quickly.

Elementary knowledge is taught in institutions of primary and secondary vocational education. To obtain the qualification of the technologist of confectionery production, one must enter a higher educational institution. The program, guided by teachers in public and private institutions, must comply with the legally fixed standards.

GEF profession confectioner regulates the content and process of submitting information to students, as well as determines the result of training in the form of specific skills and skills of graduates.

Where can I use my confectioner's abilities

Having received an education, the master can be accepted into the staff of the bread-baking complex, public catering establishments (cafe, restaurant, dining room), health camps or sanatoriums. In addition, all educational institutions without exception contain confectioners in their staff.

Being a master of confectionery production you can get a job at a prefabricated factory or a combine of semi-finished products.

Steps of the career ladder

Career growth within a certain enterprise is possible for those confectioners who possess managerial skills and ambitions. They become managers of the shift, workshops or production.

For those who want to test their strength in private business, it is possible to open your own confectionery or bakery.