PASTRY CHEF

Makimeagan Carl
01-04-16
3rd Block

PASTRY CHEF
A professional cook who specializes in making desserts, especially cakes and

pastries

A pastry chef is a perfect job for anyone who relishes the prospect of getting up

early and completing most of their work before lunchtime

Being a pastry chef requires a lot of work, both mentally and physically

JOB DUTIES AND

WORKPLACE

A pastry chef is not limited to creating pastries

Some pastry chefs are charged with managing junior kitchen staff members
Others are responsible for ensuring that the kitchen is neat and clean
Once pastry chefs have established their career in many years, they may be

expected to teach or supervise

Working conditions are dependent on the quantity and the type of food being

prepared

Workers must withstand the strain and pressure of working in close quarters,

standing for hours at a time, lifting heavy kettles and pots and working with hot
grills and ovens

Job hazards may include falls, cuts, mornings, late evenings, weekends

and holidays

Pastry chefs often works at hotels, restaurants, grocery stores, and

of course at a bakery

REQUIREMENTS
Most programs require students to work in student-run public bakery or

restaurant to hone their skills and gain industry experience

Training may be acquired through community colleges, culinary schools, or

undergraduate schools

An associates degree in pastry arts is recommended for individuals who

already hold an undergraduate degree in another discipline and want to

change careers

This career requires an artistic flair, attention to details and work ethic that

differs from any other position in the culinary arts

SALARY
The amount of money an average chef makes depends on the type of company they work

for, along with annual company sales

The average executive or head chef could earn between $40,000 and $70,000 a year with a

one year of experience

Starting Salary

- The salary range for a pastry chef starts at 26,000 and goes a little
over $50,000

Median Salary

-$39,663

BENEFITS
Flexibility
No Degree Required
Access To Great Food
Happy Customers
Pleasant Work Environment

EDUCATION/CERTIFICATION
REQUIREMENT
Although no formal education is required to become a baker, some

candidates attend a technical or culinary school

Programs generally last from 1 to 2 years and cover nutrition, food safety,

and basic math

To enter these programs, candidates may be required to have a high school

diploma or equivalent

The Retail Baker of America offers certification in four levels of

competence, with a focus on several specialties, including baking

sanitation, management, retail sales, and staff training

SCHOOL/TRAINING
Most bakers learn their skills through long-term

on-the-job training,
lasting 1 to 3 years

Some employers may provide apprenticeship

programs for aspiring bakers

Bakers in specialty bakery shops and grocery stores

often start as apprentices or trainees and learn the

basics
of baking, icing, and decorating

The usually use study topics such as nutrition,

sanitation procedures, and basic baking

FEES AND TUITION

Boulder Culinary Arts Diploma Tuition
Tuition and fees:$25,400

Books and supplies:$1,750

TOTAL: $27,150

PLAN FOR PAYMENT

ADVANTAGES AND
DISADVANTAGES
ADVANTAGES

-One of the greatest advantages of a pastry chef career is the less

standardized
path each individuals career can take
-Not only do these jobs require basic and advanced skills in baking and the
pastry arts, but they also require a creative mind that can think outside the
box as needed
DISADVANTAGES

-Working long hours, with a non-traditional schedule and constant overtime

-Standing for long hours without a rigid break schedule or opportunity to sit
even for short periods

CAREER INTEREST

REASONS

Well this wasnt my 1st choice but I had

to go with pastry chef because I like

baking

I would choose baking over frying just

because I hate frying things

I chose this career because I like baking

It looks very tough, and it is, it takes

years to be able to make a lot of

pastries

There are all sorts of desserts and I

would like to make what I can

THAT CONCLUDES MY
PRESENTATION
THANK YOU ALL :D

REFERENCES
https://collegegrad.com/careers/bakers
http://

www.hcareers.com/us/resourcecenter/tabid/306/articleid/511/default.aspx

http://www.ciachef.edu/tuition-ny/
http://www.escoffier.edu/admissions/tuition/
http://www.becomeapastrychef.com/pros-and-cons-of-becoming-a-pastry-ch

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