Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.
| Job Prospects | Good; employment growth for Bakers & Pasty Chefs to 2010 is expected to be moderate. |
|---|---|
| Salary Range | $28,000 to $32,000 |
| Brief | A pastry chef has the ability to prepare baked goods and specialty pastries such as torten, gateaux, mousses, bavaroise and many other desserts with classical and international flair. They can also demonstrate creativity in teh preparation of candies and elaborate showpieces that incorporate chocolate molding and sculpturing, marzipan creations and poured and pulled sugar decorations. Bakers and Pastry Chef's perform a variety of tasks other then just making breads, cakes and pastries. There are currently around 1,710 bakers and pastrycooks employed in South Australia. Employment is largely full-time and most work in the retail trade and manufacturing industries. Most persons in this occupation are male and most are employed in the Adelaide metropolitan area. This occupation has a younger age profile with only around a fifth of workers aged 45 years or older. |
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TAFE SA courses that may be relevant for:
Baker and Pastry Chef
Certificate IV in Hospitality (Patisserie)
Introduction
The day's order might include 50 Vienna slices, 30 olive loaves and an equal number of savoury pies, so long before the sun is up, bakers and pastry chefs are busy preparing these and other goodies. Bakers and pastry chefs prepare and bake different varieties of breads, loaves, cakes and pastries. Firstly, a baker or pastry chef creates or selects a recipe. Then they prepare and mix together the magic ingredients. Once this is done, the mixtures are poured into tins or trays, loaded into a piping hot oven and removed once the baking process is complete. Many of the cakes are then glazed or decorated. You only need to take a peek inside a bakery or patisserie (a shop where pastries are made and sold) to find out just how many different types of baked products there are.
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Education Requirements
Entry into this occupation is generally through an Australian Qualifications Framework (AQF) Certificate III or higher qualification. In some instances relevant experience is also required in addition to the formal qualification. Of those employed in this industry 54% have a Certificate III or IV, 5% have Bachelor Degrees and 36% have no post-school qualifications. It is recommended that you gain the available qualification to get the best possible chance of employment.
TAFE SA offers the following courses to help you find employment in this occupation; Certificate III Food Processing (Retail Baking), Certificate IV Hospitality (Patisserie) and Certificate II Hospitality (Kitchen Operations). Still Unsure! Then enrol in a short course also offered through TAFE SA such as Cake Decorating. For further information about these and related courses go to the TAFE SA website http://www.tafe.sa.edu.au.
There are SA Apprenticeships available in this occupation for further information go to the Traineeship & Apprenticeship website www.employment.sa.gov.au or phone the Freecall number 1800 673 097.
Career Path
Due to the steady increase in the number of franchised bakeries opening employment prospects are good for bakers according to industry representatives. There tend to be fewer employment opportunities for pastry chefs though. According to industry sources, with the increasing availability of pre-packaged cakes and pastry mixes, there is a reduced demand for their specialised skills. There are self-employment opportunities for both bakers and pastry chefs.
Industries
Retail Trade, Wholesale Trade
Interview
Jonathan Kemble – Chef
“I enjoy promoting cookery through school career nights and cooking demonstrations”.
After finishing high school and with the opportunity of entering university, Jonathan took time out of formal education to think about his career options. After experiencing cookery through a scholarship in Asian cuisine his passion for cooking was realised and he soon won an apprenticeship as a chef.
Jonathan completed his Certificate III in Asian Cookery and Commercial Cookery, and finished his apprenticeship in June 2003. He skipped two levels in the kitchen and was appointed to the more senior role of demi-chef at Adelaide restaurant, Urban Bistro, while he also looked after Urban Bistro’s first-year apprentice and helped with career counselling at Pulteney Grammar School. Jonathan is now enjoying the new challenge of working as the Sous Chef at the Star of Greece restaurant.
Jonathan is passionate about cooking and his ambition is to become the best chef in the country. He has also started his own small catering business. “My ultimate goal is to own several restaurants,” he said, “I’m now considering studying management to develop my skills as a business operator.”
In 2003, Jonathan won South Australian Apprentice of the Year as part of the South Australian Training Awards and went on to also win the national award. Jonathan appreciates the value of learning and how it allows him to look further ahead to bigger and brighter things. “I enjoy promoting cookery through school career nights and cooking demonstrations,” he said. Jonathan has also taught cookery at TAFE to children during the school holidays.
Jonathan won the prestigious 2003 Bonland Proud To Be A Chef Scholarship, which last year rewarded him with a trip to an international food festival in Canada to learn from the world-class chefs. He says his secret of success is simple, “Enthusiasm, persistence and a determined work ethic.”
Nature of the Job
Bakers make bread, cakes and pastries, using flour and other ingredients. Part of a baker and pastry chef’s duties include checking that equipment meets health and safety regulations and checking the quality of raw materials and weigh ingredients. They may mix dough by hand or machine, then place in tins or trays. The tins or trays are then loaded into ovens, keeping an eye on the oven temperatures and the appearance of the bread (or the cake or pastry). When the bread is baked, they unload and take bread out of trays and put aside to cool. They also glaze or decorate cakes and pastries with icing or cream. Bakers and pastry chefs also order baking supplies from wholesalers and may sometimes serve customers.
Typical Physical Working Environment
Most bakers work in small retail bakeries, or big wholesale suppliers of baked goods. They also work in department stores, at 'in house' bakeries in supermarkets, food store chains, hotels and restaurants. They may also own and work in their own bakery shop.
The increased use of machinery has reduced heavy work for bakers. However, they still have to stand a lot of the time. Most bakers work full time, and they often work late at night or early in the morning. They may also work on weekends and public holidays.
Typical Occupational Example
A pastry chef from France who owns a Patisserie, says chocolate éclairs filled with creamy custard and hazelnut escargot's (a pastry which is shaped like a snail but which tastes like heaven) are just some of the French pastries on his menu. ''I love food. I love to eat and there are plenty of people out there like me. This job can be routine but it is also very artistic and I enjoy making cakes and pastries that are sophisticated and highly specialised.'' Pastry chefs may choose to specialise in a particular area. Those who are passionate about chocolates can become chocolatiers. Or they may choose to become a patissier (someone who makes French pastries). In South Australia, most pastry chefs work in specialist cake shops, patisseries, restaurants and cafes, five-star hotels and department stores. Both bakers and pastry chefs are on their feet most of the day. You can be guaranteed to get your daily workout from kneading and rolling dough and lifting trays. The kitchen can get hot and it often gets busy trying to get things made on time.
Liquor, Hospitality and Miscellaneous Union (SA)
PO Box 220 Torrensville Plaza SA 5031
Ph: (08) 8352 3511 or 1800 622 900 (FREECALL)
Fax: (08) 8443 7678
Ph: (08) 8443 7678
Email: lhmusa@lhmu.org.au
Website: www.lhmu.org.au
National Food Industry Training Council Ltd
PO Box 13025 George St Brisbane QLD 4003
Ph: (07) 3236 1919
Fax: (07) 3236 1999
Email: nfitc@nfitc.com.au
Website: www.nfitc.com.au
Earning Potential
The starting salary for qualified bakers and pastry chefs is between $28,000 and $32,000 per year. Self-employed bakers and pastry chefs may earn much more than this.
Further Information
For further information about all TAFE SA Courses, phone 1800 882 661 or email tafeinfo@saugov.sa.gov.au
This Career Profile information was last modified: 23/10/2007 1:30:39 PM
The information was accurate at the time of publication. TAFE SA and their agents reserve the right to make any changes necessary
