02.11.2026

At the Training Center for Agricultural Product Processing, students learn the art of baking from the ground up. It is part of the Česká zemědělská univerzita v Praze (ČZU), or the Czech University of Life Sciences in Prague. Our visit there was organized and facilitated by our sales partner Ten Art Stroje, whom we would like to sincerely thank for the invitation and their hospitality on site.

 

Learning a Trade, Step by Step
The training bakery is led by Petr Hávka. Under his guidance, students learn the entire process from flour to the finished product—from sweet pastries and rolls to bread and baguettes. This is organized into weekly groups: a maximum of seven students work in the bakery each week. A total of about 150 to 200 students pass through this department each year. They are enrolled in degree programs in nutrition and food technology and go on to work, for example, as nutrition therapists or food technologists.
What Hávka particularly appreciates about his work is the variety: Every week, every month, the students learn something new, and he himself is constantly developing new products. Quality is at the heart of it all, as is working with people, which he particularly enjoys.
According to Hávka, knowledge has always been central to the baking trade, but it is constantly evolving—currently, above all, toward quality. More and more people are interested in organic products and healthy eating, which is making the trade increasingly modern. He is particularly pleased that the younger generation is actively seeking to develop their skills.

 

More Than Just Baking
However, the training bakery is only one part of the educational center for agricultural product processing. There, students learn all the techniques of food processing. In the sensory laboratory, they train their senses and analytical skills—for example, in assessing textures and odors. In the dairy and meat sections, the focus is on livestock farming; among other things, cheese and sausage are produced there. Fruit and vegetables from the university’s own garden are pickled or processed into juice after harvest, and the center even has its own brewery. All of the students’ products can then be purchased at the university store.

 

Moving into the Future with DEBAG Technology
Baking takes place in the training bakery using DEBAG equipment, including a rack oven and a deck oven. For us, this is a wonderful moment: the students’ first attempts at baking take shape right here with us. When young people learn their craft from the ground up here and are introduced to DEBAG in the process, it makes us proud—because we see this as our contribution to the next generation of bakers.