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Careers in Baking & Pastry - 39 Characters
- 1. Copyright ©2016 The Culinary Institute of America. All rights reserved. 1 Careers Opportunities for Baking and Pastry Professionals
- 2. Copyright ©2016 The Culinary Institute of America. All rights reserved. Large Commercial Bakeries • Do volume production • Includes wholesale producers, hospitals, schools and colleges, and catering Smaller Shops – Produce less volume, but higher-quality goods – Include individually owned specialty shops, grocery store bakeries, and restaurants Other baking and pastry careers include research and development, front-of-house opportunities, and food writing. Paths CAREER OPPORTUNITIES FOR BAKING AND PASTRY PROFESSIONALS
- 3. Copyright ©2016 The Culinary Institute of America. All rights reserved. Formal • More formal programs dedicated exclusively to baking and pastry are popping up. • The craft taught by these schools establishes a common ground of ability. Experience • Goes hand-in-hand with a formal education. • To master the skills obtained through a formal education, you need to work and make job choices that invest in your future. FORMAL EDUCATION
- 4. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Why is it important? – Hone skills – Keep up with new: • Methods • Ingredients • Techniques • Products • Business skills • Accomplished by: – Attending workshops, seminars, and trade shows – Obtaining additional certifications CONTINUING EDUCATION
- 5. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Retail Bakers of America (RBA) – Level 1: Certified Journey Baker (CJB) – Level 2: Certified Baker (CB), Certified Decorator (CD), and Certified Bread Baker (CBB) • American Culinary Federation (ACF) – Level 1: Working Pastry Chef (WPC) – Level 2: Executive Pastry Chef (CEPC) – Level 3: Certified Master Baker (CMB) CERTIFICATION
- 6. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Developing a professional network can be formal or informal. • Best practices: – Introduce yourself to others in your field. – Have business cards at trade shows and other professional settings. – Join culinary arts organizations. – When you first make a good contact, follow up with an e- mail, phone call, or a note. – Expand your network through social media. NETWORKING
- 7. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Managing a bakery or pastry shop requires the ability to handle four areas effectively: – Managing Physical Assets: The equipment and supplies needed to do business: everything from industrial-size mixers to flour to cash registers. – Managing Information: Keep yourself informed of the latest trends, and develop the ability to look beyond what is current to predict future trends. – Managing Human Resources: No matter how large or small your staff may be, a team effort is one of the major factors in determining whether you succeed. THE BUSINESS OF BAKING AND PASTRY
- 8. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Managing a bakery or pastry shop requires the ability to handle four areas effectively (cont’d): – Managing Time: Learning new skills so that you can make the best possible use of time should be an ongoing part of your career. Invest in these time-saving strategies: • Review daily operations. • Train others. • Learn to communicate clearly. • Create an orderly work environment. • Purchase, replace, and maintain all tools as necessary. THE BUSINESS OF BAKING AND PASTRY (CONT’D)
- 9. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Those who have made the greatest impression know that the cardinal virtues of the baking and pastry profession are: – An open and inquiring mind. – An appreciation of and dedication to quality. – A sense of responsibility—cultivated throughout a career. THE PROFESSION
- 10. Copyright ©2016 The Culinary Institute of America. All rights reserved. • A successful and rewarding baking and pastry career can be achieved through three important values: • Commitment to service • Responsibility • Good judgment THE PROFESSION (CONT’D)
Editor's Notes
- Learning objectives Discuss the wide variety of careers available for baking and pastry professionals. Discuss the importance and available options of formal education and certifications. Explain networking and how it can help develop a baking and pastry career. Discuss the elements of a successful baking and pastry business, such as physical assets, human resources, and time management. Describe “what it takes” to become a baking and pastry professional and the kind of responsibilities that come with that role.
- To get a foundation you may work in a cross section of bakeries and kitchens—then specialize in a discipline.
- Employers and schools recognize that formal education on its own is not enough to ensure excellence as baking and pastry are practical arts.
- You can also: - Enter contests and competitions. - Educate yourself, learn to use the important tools of your business from budgets to inventory control systems.
- Retail Bakers of America (RBA) Each level requires that your work history meet certain criteria for you to be eligible to take the exams, which have a written and practical component. American Culinary Federation (ACF) Level 1: Working Pastry Chef (WPC): entry-level certification based on a written test. Individuals working at this level are typically responsible for a shift or a section within a food-service operation. Level 2: Executive Pastry Chef (CEPC): is for department heads who report to a corporate executive or management team. Researchers and others in specialized areas also take the CEPC test Level 3: Certified Master Baker (CMB): the highest certification given by the RBA
- Commitment to service. Good service includes (but is not limited to) providing quality items that are properly and safely prepared, appropriately flavored, and attractively presented—in short, what makes the customer happy. Responsibility. A professional’s responsibility is fourfold: to him- or herself, to coworkers, to the business, and to the customer. Waste, disregard for others, and misuse of any commodity are unacceptable. Abusive language and profanity, harassment, insensitivity to gender, sexuality, and race do not have a place in the professional bakeshop and pastry kitchen. Self-esteem and attitude toward the establishment need to be positive. Good judgment. Although not easy to learn, good judgment is a prerequisite for a professional. Good judgment is never completely mastered; rather, it is a goal toward which one can continually strive.