Hospitality · EFZ
Baker/Confectioner EFZ
Make bread, pastries and confectionery.
About this profession
Make bread, pastries and confectionery. Over 3 years you learn this profession in a host company, at the vocational school and in inter-company courses. At the end you receive a nationally recognised Federal VET Diploma (EFZ).
Day-to-day responsibilities
- ›Prepare and shape various doughs
- ›Bake bread and pastries
- ›Create fine desserts and patisserie
- ›Produce chocolates and confectionery
Skills you'll need
A typical week as an apprentice
Host company
3 days/week — you learn the trade hands-on alongside experienced professionals.
Vocational school
1–2 days/week — general education plus job-specific theory.
Inter-company courses (üK)
Several blocks per year — practise core techniques together with other apprentices.
Where you'll work
Restaurants, hotels, catering — varied shifts including evenings, weekends and holidays.
Entry requirements
- Completed compulsory school (Sek A or B, depending on profession). Strong school report in relevant subjects helps.
- A 'Schnupperlehre' (1–5 day taster) is the best way to find out if the profession suits you.
What you earn at the end
Federal VET Diploma (EFZ) — a nationally recognised qualification that opens doors to higher VET (HF), the vocational baccalaureate (BM) and universities of applied sciences.
Apprentice wage
Typical monthly gross wage (CHF). Actual wages vary by sector and region.
Year 1
CHF 700 – 900/ Mt.
Year 2
CHF 950 – 1’200/ Mt.
Year 3
CHF 1’300 – 1’700/ Mt.
Future-readiness
Score 3/5Our take
Demand remains steady; automation impacts production, but creativity and craftsmanship are highly valued attributes.
Sources
Early contract endings in this field
Across Hospitality apprenticeships, roughly 35–45% of contracts are ended early, compared with about 23% nationally. Most of those apprentices continue their training elsewhere.
Further education & career
- Federal PET Diploma (BP)
- Advanced Federal Diploma of Higher Education (HF)
- Vocational Baccalaureate + University of Applied Sciences
- Specializations in confectionery/patisserie
Learn more
Official sources and further information about this profession.