A real shift
Early starts for doughs, laminated pastry and bases, then tempering chocolate, making creams and ices. Service means plating desserts with precision.
Skills that matter
- Precision and weighing
- Chocolate and sugar work
- Laminated doughs
- Ice creams and frozen desserts
- Planning ahead
- Plating
Qualifications
- Level 2 and 3 Diploma in Professional Patisserie and Confectionery
- Level 3 Chef de Partie apprenticeship (pastry)
- International: CAP Pâtissier (France)
Where it leads
- Pâtissier
- Head pastry chef
- Pastry consultant
- Bakery or patisserie owner
What we'd ask on the show
- Pastry is science you can eat
- Why pastry sections are quieter
- Dessert menus are shrinking: why?