Baker and pastry chef
You can look forward to that.
As a baker and pastry chef, you work with techniques, raw materials and design that require both precision and creativity. You learn to create products that work in everyday life — from bread and dough to cakes and small, detailed decorative elements. The profession is practical and varied, and you are trained to work systematically with quality, timing and the details that make a difference.
You can later specialize as a retail baker, artisan baker or pastry chef.
As a baker and pastry chef, you work with techniques, raw materials and design that require both precision and creativity. You learn to create products that work in everyday life — from bread and dough to cakes and small, detailed decorative elements. The profession is practical and varied, and you are trained to work systematically with quality, timing and the details that make a difference.
You can later specialize as a retail baker, artisan baker or pastry chef.
How the training takes place
The training starts at Techcollege, where you work in the school's bakery and are introduced to the key techniques, raw materials, production, planning and quality. You gain a professional understanding of the work and learn how to organize a production that is both efficient and gives a good result.
You will then be apprenticed in a bakery, pastry shop or a company with its own production. Here you will become part of the daily operations, be given tasks at a pace that you are ready for, and learn to work safely with methods, equipment and larger productions. You will be responsible for both quality and structure, and you will gradually become more independent.
Everyday life in learning
During your apprenticeship, you will work on everything from dough production and baking to filling, decoration, carving and serving. You will learn to keep track of time, processes and quality — even when producing large quantities. Your tasks depend on the specialty you choose and can range from large productions to more delicate pastry tasks.
If you work in a store, you will also learn to serve and advise customers about content, allergies and the products on the counter.
During your apprenticeship, you will work on everything from dough production and baking to filling, decoration, carving and serving. You will learn to keep track of time, processes and quality — even when producing large quantities. Your tasks depend on the specialty you choose and can range from large productions to more delicate pastry tasks.
If you work in a store, you will also learn to serve and advise customers about content, allergies and the products on the counter.
Start your education
Ready to get started? Here you will find the upcoming start dates for the program.
We look forward to welcoming you.
Application deadline & start date - 10.08.2026
Application deadline & start date - 18.01.2027
Frequently Asked Questions
The education lasts up to 4½ years .
The exact duration depends on your educational program and specialization.
At Techcollege the following applies:
Baker : You can take both basic and main courses at Techcollege.
Pastry Chef : You can take the basic course at Techcollege. The main course must be completed at another school.
You can choose between three specializations:
Retail baker
As a retail baker, you work with larger bakery productions in a bakery without direct customer contact. You often produce larger quantities of the same type of bakery and help develop new products.
Working hours are typically daytime, e.g. 8am–4pm.
Artisan baker
As a craft baker, you work with a wide selection of bread and cakes. You work both in the bakery and in the store, where you advise and serve customers about ingredients and allergies.
Working hours often start early in the morning.
Pastry chef
As a pastry chef, you primarily work with cakes and decorations. You develop flavor combinations and work with details and embellishments.
Working hours vary depending on the workplace.
As a baker or pastry chef, you work with bread, cakes and pastries - from raw materials to finished product.
You will learn, among other things, how to:
Assess and work with raw materials
Planning production in a bakery
Bake bread and produce cakes
Work with decoration and sensory elements
Develop new products
Working with self-control and hygiene
Understand economics, calculation and sales
Serving and advising customers
The teaching takes place both practically in the school's bakeries and as theoretical classroom teaching.
You work with topics such as:
Bread production
Cake production
Rolled dough
Cream cakes and layer cakes
Wreath cakes and biscuits
Dessert production
Science
Buying, selling and calculating
Product development
Once you have completed the education, you can work as:
Baker
Pastry chef
You can work in:
Bakery shops
Supermarkets
Restaurants
Hotels
Inns
Other food companies
You can also further your education, for example in:
Service economist
Process Technologist
To start the main course, you must have an apprenticeship - also called a training agreement.
An apprenticeship means that you are employed as a student in a company and enter into an agreement about your education. This is where you learn the subject in practice and become part of a workplace.
You can apply for an apprenticeship with companies yourself, and the school will guide and support you in the process of applying and contacting companies.
If you do not find an apprenticeship immediately, you have the opportunity to receive school training if the education is offered with school training.
School-based training means that you complete the practical part of the education at school instead of in a company. Here you work with the same professional goals and competencies that you would otherwise learn in an apprenticeship.
This means that you can continue your education even if you do not have an apprenticeship from the start.
A vocational education is divided into two parts: basic course and main course .
The basic course
The basic course is the first part of the education and takes place at school.
If you come directly from 9th or 10th grade, you start in Basic Course 1. Here you spend the first half of the year being introduced to the educational field and learning the basic subjects and working methods.
If you do not come directly from primary school – or if you already have an apprenticeship – you start with Basic Course 2. Here you work purposefully with the education you have chosen and get ready for the internship and main course.
The main course
The main course is the part of the education where you alternate between school and internship in a company.
This means that you both receive instruction at school and learn the subject in practice at a workplace.
To start the main course, you must have an apprenticeship (a training agreement) with a company.
There are three ways to meet the entry requirements:
1) You have an apprenticeship
If you have a training agreement with a company, you automatically meet the admission requirements.
2) You meet the grade requirements
You must have:
Passed 9th or 10th grade
At least 02 on average in both Danish and mathematics
Passed the primary school leaving exam
If it has been less than a year since you finished primary school, you must be assessed as ready for education and submit your study choice portfolio.
You must send your diploma with your application.
3) Entrance exam
If you do not meet the requirements, you can take an entrance exam.
If you apply for Basic Course 2, you will need to attend an interview before you can be admitted.
Do you have any questions?
