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The holder of an EPAS certificate of this specialty:
Knowledge:
1. Understands and communicates with ease, using the terminology of the bakery and kitchen in Greek and French.
2. Recognizes many different types of raw materials -and the possible deterioration thereof - with the purpose of optimizing their use in the manufacture of confectionery and bakery.
3. Describes the basic principles of business administration, including concepts such as leadership, decision making, communication, etc.
Skills:
1. Prepares, displays and garnishes: Confectionary (of any type), Bakery products, Savoury preparations, Ice-creams, in a way that adds to them, using appropriate tools and edible materials.
2. Combines the flavours, respecting quality standards and taking into account the trends of the season.
3. Creates new recipes for sweets.
4. Safely uses the equipment (utensils, tools) of a confectionary.
5. Participates in the preparation and organization (technical, financial, etc.) of a confectionary.
6. Manages the stocks of the confectionery using special software for warehouse management.
7. Draws up cost control reports on the preparations of the confectionary.
Competences:
1. Implements and maintains the various quality assurance systems (HACCP, ISO) that apply to catering operations.
2. Implements and complies with the rules of hygiene (personal and food) and safety.
3. Applies the standards set by Greek legislation for the operation of confectioneries.