Pastry Chef is the head person in charge of overseeing the pastry section of a commercial kitchen in which many bakers work under his/her supervision. The nature of a pastry chef job demands having management, leadership and effective communication skills to ensure that kitchen's operations are running smoothly. Pastry chef job also calls for creativity and the artistic ability to produce visually appealing pastries and desserts that make customers feast with their eyes before eating the first bite. Pastry chef career opportunities can be sought for in places like bakeries, wedding cake shops, restaurants, hotels, grocery stores, schools, nursing homes, baking manufacturing companies, airline companies, cruise ships, private homes and other places where baked goods are produced and served. Although a high school diploma can get you an entry level position in the baking and pastry industry from which you can work your way up with time, a growing number of candidates nowadays prefer to join career schools, community colleges, culinary schools, and universities to obtain the necessary culinary education and/or training, and thus boost their chances of securing the best, most competitive job opportunities in the industry. Those armed with an associate degree or bachelor degree in baking and pastry arts, will be adequately prepared to hold sophisticated pastry chef positions within the baking industry. Off course, the best career opportunities goes to those with the highest level of education, specialization and extensive industry experience. Generally, pastry chefs are in charge of producing various kinds baked goods including bread, pastries, confections, cookies, cakes, tarts and pies in addition to culinary and plated desserts. Some pastry chefs however, may choose to specialize even more, and become expert at one facet of their profession. Specialized pastry chefs are either:- French Pastry Chef: usually receive French pastry training at culinary schools and institutes that specialize in French pastry making, leading eventually to a certificate, diploma or an associate degree in pastry arts. Examples of culinary schools specializing in teaching French pastries and desserts include French Culinary Institute, and French Pastry School. French pastry chef can make special kinds of breads, pastries for breakfast, tarts, pies, chocolates, candies, cakes, desserts and wedding cakes.
- Dessert Chef: May work as the only chef responsible for creating desserts in a small food service establishment or serve as member of dessert chefs team in large food service operation such as hotels, airline companies, cruise ships and big restaurants. Dessert chef is in charge of designing dessert menu, developing and testing new recipes. Dessert chef may also work directly with customers to discuss details about orders of custom-made cakes, desserts and pastries for wedding parties and other special occasions. Along side to being proficient in baking and working with pastries, desserts chef also must have an eye for details, creativity and the artistic ability to produce visually appealing desserts that look wonderful as they taste.
- Cake Decorator or Artist: in charge of designing, constructing and decorating all kinds of cakes and sweet pastries. Cake decorator should have a mastery of cake decorating techniques such as piping, airbrushing, frosting, icing, and usage of gum paste, fondant and flowers on cakes. In addition to mastering cake decorating methods, cake decorator should also have an eye for details, a sense of taste and smell, manual dexterity, innovation, and customer service skills. To become a cake decorator, you may obtain a certificate or diploma in baking and pastry arts or cake decorating, and work your way up through apprenticeship programs, professional training and industry work experience. Professional cake decorator certification programs are also available for those looking for potential career advancement. The Retail Bakers of America offers a Certified Decorator certification for bakers and decorators who have a minimum of four years experience in preparing and decorating all kinds of sweet baked goods for commercial bakeries, have customers-working experience, and a successful completion of food sanitation course.
- Chocolatier: a long-time pastry chef expert, who artistically and skillfully creates sensational desserts, confections, and crafted pieces of art using chocolate. Becoming a chocolatier requires years of work experience, professional knowledge, and background in working with confections and pastries. People interested in this area of specialization have the opportunity to take their pastry chef career to a higher level by receiving a professional training at any of the specialty-chocolate schools like Ecole Chocolate School in Canada and The Chocolate Academy in the United States, or any of its seventeen branches spread worldwide. Some culinary schools such as the French Culinary Institute also provide confectionery and pastry courses that are designed to help prospective chocolatiers learn their profession. Among other courses, chocolatiers study history of chocolate, flavors and textures, chocolate cultivation, processing, modeling, tempering, decorating, gourmet chocolate recipes, recipe development, business management, production planning, and marketing. Chocolatiers are also introduced supply companies and equipment suppliers specialized in chocolate making.
- Candy Maker: in charge of mixing, baking, forming and decorating a collection of candy treats including chocolate bars, peanut butter cups, butter crunch toffee, peppermint bark, peanut brittles, and other treats. Candy makers often get to come up with their own candy recipes. This is beneficial if you own a start up candy-making business, and want to promote it using your own signature treats. With a high school diploma, attention to details and a extensive on-the job training, you can eventually become a candy maker. However, obtaining a certificate, diploma or an associate degree in baking and pastry arts advance your career opportunities in this competitive industry.
Aspiring pastry chefs have the chance to advance their career opportunities through specialized pastry chef certification programs. Although it is not required for employment, pastry chef certification programs are invaluable qualifications that exhibit proficiency and competence of its holder, lead to career advancement, and higher income potentials. The American Culinary Federation, a leading organization for professional chefs do provide accredited education programs and certifications for pastry chefs at four different levels. These certification programs are:
- Certified Pastry Culinarian: an entry level pastry culinarian with 1-2 years of related work experience, who works in a pastry section of a food service establishment, and has an assistance responsibility of preparing and producing bread, cakes, cookies, rolls, desserts, tarts and pies in addition to other baked products.
- Certified Working Pastry Chef: a pastry chef with 3-5 years of work experience as a pastry culinarian, and a substantial responsibility of preparing and producing all pastry products in addition to supervising an entire pastry section or shift within a food service operation.
- Certified Executive Pastry Chef: a pastry chef who is the head of a pastry department in a food service operation with at least 3 years of similar work experience that include a supervision responsibility of at least 3 people within the food preparation and production service. Executive pastry chef often reports to the executive chef of food operation service or top management of a specialized pastry company.
- Certified Master Pastry Chef: who reached the highest level of proficiency, knowledge, expertise, and mastery of culinary techniques in baking and pastry arts field. Successful completion of an eight-day practical examination process, evaluated by peers along with prior certification of certified executive pastry chef or certified culinary educator are mandatory prerequisites for this particular type of certification program.
In general, to be able to get certified as professional pastry chef at any of the previously mentioned levels, a high school or general education diploma is often required. Certain number of hours in continuing education, industry work experience, and successful completion of three 30- hour courses in sanitation and food safety, nutrition, and supervisory management are also required, and documentation of all must be submitted for eligibility. The higher the level of pastry chef certification program you are planning to pursue, the longer the required industry work experience will be. That being said however, entry level applicants holding an associate degree or bachelor degree in baking and pastry arts may apply for a certified pastry culinarian certification program with no prior work experience being required. Other prerequisites may apply depending on the level of certification programs you choose to pursue.
Once the certification program requirements are fulfilled and application is submitted with the applicable fees, the American Culinary Federation will review the application and submitted documentations for eligibility. If eligible, you will be notified to take the written and practical exams whose passing scores are 70% and 75% respectively, and pay the exams' fees. If successfully passed, you will be required to submit your final application along with the written and practical exams passing forms, other documentations, and the remaining certification fees for final approval. After revision, which may take up to three weeks, your application will be approved and your pastry chef certification will be sent to you by mail.
Once the certification program requirements are fulfilled and application is submitted with the applicable fees, the American Culinary Federation will review the application and submitted documentations for eligibility. If eligible, you will be notified to take the written and practical exams whose passing scores are 70% and 75% respectively, and pay the exams' fees. If successfully passed, you will be required to submit your final application along with the written and practical exams passing forms, other documentations, and the remaining certification fees for final approval. After revision, which may take up to three weeks, your application will be approved and your pastry chef certification will be sent to you by mail.
