Overview
Pastrycooks prepare and bake buns, cakes, biscuits and pastry goods.
Day-to-day
- checks the cleanliness of equipment and operating site to ensure compliance with health and safety regulation
- checks quality of raw materials and weighs ingredients
- implements appropriate baking techniques
- prepares pastry fillings
- monitors oven temperature and products appearance
- co-ordinates the forming, loading, baking, unloading, de-panning and cooling of batches of breads, rolls and pastry products
- glazes buns and pastries, and decorating cakes with cream and icing
- operating machines which roll and mould dough and cut biscuits
- empties, cleans and greases baking trays, tins and other cooking equipment.
Considerations
- Physically demanding
To become a Pastrycook
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You can work as a Pastrycook without formal qualifications if you are able to demonstrate your technical competency to employers. However, a certificate III or IV in patisserie or retail baking (cake and pastry) is usually required. These courses are often completed as part of an apprenticeship.
Skills employers are looking for
