Pastry baker training tuition is as follows:

Choose pastry short-term class, usually 3 to 6 months, tuition ranges from 5,000 to 8,000; if you choose pastry long-term class, usually 1 year to 2 years, tuition ranges from 10,000 to 20,000.

Pastry baker employment prospects:

Pastry and bread industry in the food industry occupies a certain important position, its products are directly facing the market, intuitively reflecting the level of people's dietary culture and living standards. With the people's lives will enter the well-off from subsistence, the quality of life will be further improved, especially after joining the WTO, the domestic market will be further opened.

All this has brought challenges and opportunities to the development of the domestic pastry and bread industry. Confectionery and bread industry has been the rapid development of product categories, color varieties, quantity and quality, packaging and decoration, as well as production processes and equipment, have been significantly improved.

Definition and history of baker:

1, the definition of baker

Baker is the collective name of masters engaged in food baking in the baking industry. The use of different operating techniques, molding skills and sophisticated methods of processing and innovation of the main ingredients, auxiliary materials, made of Chinese and Western-style flavors of pastry and confectionery personnel.

2, baker history

Baked goods have an early origin. In ancient Egyptian tombs as well as the ancient Roman monuments of Pompeii have been found mummified yeast leavened bread. The laws concerning the consumption of leavened and unleavened bread are recorded in the Bible, indicating that the Hebrews already knew about leavening techniques. Over a long period of time, the production of baked goods has developed into an important food industry sector in Western countries.

Europeans consume up to 50 kilograms of flour per person per year for bread. The history of China's hair flour technology is also relatively early. Northern Wei JiaSiFo in the "qimin yaojutsu - cake method" recorded in the wheat flour, fat, honey, milk and other raw materials made of "pith cake". The Yuan Dynasty Tianli three years Kusi Hui written by the "meal is about to drink" recorded in detail with the fermented flour and alkali flour steamed cake method. This is the method of using wild microorganisms to produce acid and gas to make noodles.

The above data is from SeniorNet.