Profession confectioner

The history of confectionery crafts goes back to antiquity. The Maya Indians at one time opened a recipemaking chocolate, the inhabitants of ancient India used cane sugar to make sweet sticks, and the ancient Egyptians made candy from dates. Later in Europe, confectioners began to be among the so-called privileged servants at the courts of royalty and nobility.

It must be said that profession confectioner refers to a realistic type. This means that its representatives haveinclination to practical work requiring the use of agility and physical strength. Such work does not require communication with people, as well as wording and presentation of thoughts.

The duties of the cook-confectioner include: preparation of various types of dough, creams and fillings by a certain recipe, as well as baking and decorating products.

The profession of a confectioner requires a person presence of subtle taste, good sense of smell, taste memory, and creative imagination. Cooks-confectioners must be perfectly versed in the composition of different products and have all the necessary knowledge about the peculiarities of the work of kitchen equipment.

It should also be emphasized importance of the eye and visual-motor coordination. Quite often, cut pieces of cakeor cut cakes from a large whole formation. In addition, such a profession requires sufficient physical endurance, since it takes a very long time to work standing at a very high temperature, which comes from the furnace. Also, the drawbacks of the profession should include the threat of gaining excess weight due to the fact that you have to constantly taste these or other products to achieve the desired result.

As for personal qualities, it is worth emphasizing neatness, developed taste memory and creative approach to business. You can study for a confectioner in the technical school by enrolling in the specialty "Chef-confectioner", "Confectioner of sugary products" or "Technology of food products".

Separately it is necessary to talk about the prospects of this profession. Confectioners, as a rule, begin their careers with small canteens, restaurants or cafes with a small clientele. but With time, experience is gained, and you can proceed to the implementation of individualorders for baking cakes and other products. Many cooks-confectioners work in large hotels and high-level restaurants, and also take part in international competitions. Of course, the salary of such masters is much higher than that of regular employees of ordinary cafes.

We also need to say about social significance. The profession of confectioner was and will be in demand at all timesBecause people's love for sweets is notdepends on the economic situation in the country or a particular region. For example, during the period of increasing incomes, sales of exclusive confectionery products are growing, and during the crisis and the recession of the economy, confectionery products help people cope with depression, which is also very popular.