Pâtissiers are pastry chefs. They manage the best pastry kitchens and create delicious cakes and pastries.
Job Related Skills, Interests and Values
- Managing pastry kitchens, including hiring, supervising, and training personnel
- Planning the sequence of tasks to produce quality goods that are appealing to customers
- Calculating raw product requirements to meet production demand
- Operating high-tech equipment, conventional ovens, microwaves, food processors, and other tool
- Carefully performing job duties and ensuring utensils and machinery are clean and hygienic
- Creating cakes and pastries according to schedule to meet customer demand; overseeing sale and merchandising of cakes and pastries
- Hiring, supervising, and training new staff
- Keeping up with trends and customer preferences for cakes and pastries
What Preparation and Training Do You Need?
- Secondary school diploma with math credits; food preparation experience is an asset
- While not mandatory, completion of a 6,130-hour apprenticeship, plus two 12-week in-school sessions and 150 hours of theory, is recommended
What's Your Future as a Baker - Pâtissier (423C)?
- Usually 5 days per week, sometimes in shifts or irregular hours
- Self-employed patissiers generally work extremely long hours
- May manage kitchen; prolonged periods of standing and carrying/pushing heavy loads
- Often exposed to high heat due to ovens; exposure to dust from sugar and flour common
- Demand increasing, but technological developments may hinder new job opportunities; regions with highest employment of patissiers include Greater Toronto, Hamilton-Niagara, Kitchener-Waterloo, and Barrie
- Employers include commercial bakeries; food processing firms; hotels, restaurants, and catering companies; pastry shops and in-store bakeries; and specialized pastry firms
Wage Rate
Apprentice wage increases with skill and experience. Fully qualified workers earn an average of $15.90-$22.00 per hour.
Self-Rating
Pâtissier – Baker (423C)
| Ask Yourself: | Yes | No |
|---|---|---|
| Do you have good hand-eye coordination? Do you have any artistic ability and enjoy working with your hands and mind? | ||
| Are you comfortable working with measurements, ratios, and performing calculations? | ||
| Do you enjoy working with different tools and equipment to do your job? | ||
| Are you able to follow Health & Safety guidelines? | ||
| Are you able to lift more than 50lbs? Are you able to stand or sit for long periods of time? | ||
| Are you detail-oriented and good with colours? Do you have the ability to work closely with others? | ||
| Are you reliable, a self-starter and able to work with minimal supervision? Can you start and finish work on time? |
If you checked YES to the majority of these questions, a career as a Pâtissier – Baker (423C) may be for you!
You might want to look at these similar trades as well;
- Cook
- Baker
- Cake Decorator
- Artist
Bakers prepare dough for pies, different types of bread, and other sweet goods. They also prepare batters for different types of muffins, cookies, and cakes for sale in retail food establishments (ie. grocery stores), restaurants, or other establishments. Bakers may also frost and decorate cakes or other baked goods.
Chefs work in a variety of food service establishments including restaurants, hotels, spas, and country clubs. They are responsible for everything in the kitchen, from developing the menu and hiring staff to purchasing ingredients, selecting dinnerware, and assisting with restaurant design. Chefs have an advanced knowledge of food preparation and management, as well as knowledge of human resources, administrative procedures, and business management.
Institutional cooks prepare quality food according to budgetary requirements and using bulk-cooking methods in conventional, cook chill, or cook freeze environments. They meet individual dietary needs including health or religious requirements and ethnic preferences. Institutional cooks use approved recipes, appropriate ingredients, and specialized equipment for modification techniques to achieve the prescribed or recommended textures. They consider regular and prescribed therapeutic diets, modification of textures, and viscosity of fluids when preparing food and beverages.