Baking and Pastry

What To Expect

Bakers and pastry chefs create, prepare, and cook breads and pastries and can work in a variety of places from restaurants and cafes to bakeries and schools. They follow or create recipes to make a variety of delicacies. They may also be responsible for ordering necessary supplies and plating food for servers to give to patrons. They must keep an organized and clean work area, and be able to produce products under the demand of consumers.

Executive pastry chefs are also responsible for overseeing and directing the work of others in addition to developing menus and working with a team of other chefs to produce a menu. Research chefs use knowledge of food science in test kitchens that may provide guidelines and recipes for manufacturing environments or chain restaurants.

Recommended Qualifications

Qualifications can include a certificate obtained through coursework and classroom based experience in cooking for parties or banquets and buffets. Chefs are introduced to a variety of tools, methods and recipes and the amount of ingredients required for large numbers of people. Culinary arts institutions produce graduates who work for resorts, hotels, cruise ships, or public institutions. In addition to the creative side they learn menu planning, safety and sanitation, and proper food storage.