Make a cake

The activity overview

Bakers produce bread, biscuits, pastries, cakes and desserts and pastry snacks.

They work in the food trade and in the food industry, in big bakeries as well as in restaurants and in the catering sector.

The training overwiew

Baker is a recognized profession according to the German Vocational Training Act with a 3-years-training.

Training content

While the basic vocational training in the 1st year the trainees learn, for example, how to select the ingredients for wheat breads and rolls, how to make the dough and how to bake.

Production of puff pastry, short dough, yeast dough and Danish pastry.

The production of various doughs and further processing.

How to glazed pastries, make creams and fillings. The trainees learn how to act with different customer expectations and to perform the sale.

They also learn about criteria which are important in the storage and control of raw materials, semi-finished and finished products. How to prepare for work operations and reading of recipes, organization of team work.

Handling of ovens and other machinery and equipment.

Consideration in the implementation of hygiene and quality assurance.

In the second and third year of vocational training the students will learn additionally subjects:

How to use  doughs, sour doughs and different mixes of wheat, rye, wholemeal, specialty breads and cakes.

What is important in the production of biscuits, gingerbread and X Mas cakes, glazes and creams, sweet and savory fillings and buttercreams.

How to design and make cakes, the decoration and garnish.

How to convert bakery snacks and the preparation of small dishes such as strudel, eggs, toast, salads, vegetable pies and quiches.

They learn about presentation of baked goods in the restaurant and how to pack goods safely for transportation.

What types of party cookies and pies can be offered and how to produce them.

How to prepare cold and frozen sweet desserts and egg dishes.

Throughout the training period, the trainees are taught:

How a restaurant is organized and how  supply, procurement, sales and service proceed.

Rights and obligations which consist out of the training contract.

How labor and collective bargaining law regulations arise.

Regulations which are applicable for industrial safety and accident prevention.

Advantages of economic opportunities and environmentally friendly energy and material.

Commercial Facility Management

Commercial Accountant



Professional ethics

The additives in the food industry

Data processing

Food Hygiene and Safety


Computer use

Theoretical education in vocational schools

Instructing a new employee

Making simple dough / masses

Design, advertising, advice and sales

Production of fine baked goods from doughs

Making wheat bread and small pastries


Production and processing of sourdough

Making bread and pastries with rye

Making meal, whole grain and specialty breads

Production of fine baked goods from masses

Making cakes and desserts

Production of small dishes

Commercial facility management

Commercial accountant



Professional ethics

The additives in the food industry data

Food Hygiene and Safety


Excell, Word