By becoming a patisserie chef who specializes in desserts, pastries and cakes you could work for various places within the hospitality industry including:

¥ Restaurants (head chef, sous chef, patisserie chef)
¥ Hotel kitchens/ management staff
¥ Instructors in culinary institutes
¥ Catering companies
¥ Television consultant
¥ Bakeries
¥ Cake shops
¥ Business owner

Patisserie chefs belong to a small niche within the cooking profession, which means there is high demand for those who have the skills to work with different ingredients and prepare unique dishes that impress customers.

There are several areas within the hospitality industry that you should understand before entering into this profession:

¥ Management
¥ Food preparation
¥ Food presentation
¥ Creating a budget

Once you understand these areas, you can take what you have learned from the certificate programs and find a job anywhere in the world.

MANAGEMENT

Those who are able to lead others, make crucial decisions, and keep the kitchen running so food is served on time and in the best manner possible will be able to find employment easily. During these certificate programs, you will learn how to manage a team in the kitchen, how to delegate responsibility, and how to make decisions quickly while working in a real kitchen environment.

FOOD PREPARATION

Customers can overlook many aspects of a dinner service if they are served the best food possible. Food prep is not only about gathering ingredients, itÕs also planning menus, creating enough desserts for everyone, and combining ingredients that taste great together. If managing a team, you will be responsible for tasting all dessert items being served.

FOOD PRESENTATION

The presentation of desserts is probably one of the most important areas for a pastry chef. Food must not only taste good but it must also be pleasing to the eye. Plating, adding final touches and delivery to the table are of great importance to customers who are paying for the fine dining experience. Using your imagination to create memorable dishes is part of your job as a patisserie chef. Changing the menu often will keep customers interested in returning for more.

CREATING A BUDGET

Creating a budget and maintaining it are the responsibilities of those in management. Patisserie chefs may be responsible for creating menus, budgets, and maintaining stock so there is always enough ingredients on hand in the kitchen.

If you are able to learn these skills, you will find that there are many opportunities for work as a patisserie chef.

Academia International is a leading international college providing cooking courses, hospitality management training, hairdressing courses, and beauty courses. For a free brochure please visit Study in Australia.