Pastry cooks prepare, bake and decorate pastries, cakes and other dough or pastry-based confectioneries. They consult recipes in order to plan their products, or may make cakes and other pastry-goods to order. They weigh and measure ingredients, combine them, shape baking mixtures, bake them in ovens, and glaze or decorate them using icing, cream, custard, jam or fruit. They may also make savoury pastries that use cheese, salt or other savoury food products. Pastry cooks also clean ovens and cooking equipment, order baking supplies and serve customers. Pastry cooks work all over the state, from pastry shops in cities and towns to airports, mining facilities or factories.
Specialisations
- Cake Decorator
- Chocolatier
- Patissier
Required Skills and Knowledge
- passion for food and in particular cakes and pastries
- manual and practical skills
- the ability to stay on their feet for extended periods
- organisational skills
- the ability to undertake detailed and intricate work
- cleanliness and a focus on health and safety
Education Training Requirements
To become a pastry cook you usually need to complete an apprenticeship in pastrycooking.
Apprenticeships and Traineeships
As an apprentice, you enter into a formal training contract with an employer. You spend most of your time working and learning practical skills on the job and you spend some time undertaking structured training with a registered training provider. They will assess your skills and when you are competent in all areas, you will be awarded a nationally recognised qualification. The pastry cooking apprenticeship usually takes thirty six months full time to complete.
