Pastry Chef Course

A Pastry chef or Patesier is a station chef in a kitchen – responsible for making desserts, pastries and other baked goods like bread. Their responsibilities may also include dessert wines, specialty dessert beverages and gourmet cheese platters. They are normally employed by restaurants, bistros, hotels or bakeries on completion of a pastry chef course.

Completing a formal pastry chef course is advised because salaries are earned according to experience and ability. Before entering into a formal pastry chef course, one should keep in mind some of the prerequisites for this career.

  • STAMINA. Some pastry chefs start working at 3 or 4 in the morning in order to bake bread etc. It is hard, repetitive work with long hours spent on ones feet.
  • CULLINARY ABILITY AND CREATIVITY. A pastry chef needs knowledge, creativity and patience to produce desserts and pastries that look and taste wonderful. Part of their job description is to create and test new recipes.
  • ATTENTION TO DETAIL. Small changes make big differences to a recipe. Chefs must pay attention to every detail, even when doing repetitive work.
  • PEOPLE SKILLS. A pastry chef often has assistants working under his charge and thus need to get along with them for a kitchen to stay organized.

Knowledge is power, it is said. That is true for a pastry chef when it comes to the financial side of running a pastry station or bakery. The ordering of products, cost management and budget planning falls under the charge of the pastry chef. Renowned chef’s training institute, Prue Leith Chef’s Academy, has a pastry chef course of Master Class level as well as a comprehensive financial module delivered by chartered accountants.