The bakery section course dealt with the topic of “Daily baking”, while the confectionery section course was entitled “Be creative and unique with cream cakes, patisserie and petit fours”.
Successful entry into the “pizza and pasta” sector with modular-based courses
The point of sale check (anonymous test purchase) was offered as a systematic, objective snapshot of the business.
The workshops on the topics of grain, flour and bread, which were held for the first time, met with great interest.