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THE WORLD OF PASTRY - Coggle Diagram
THE WORLD OF PASTRY
The craft of pastry making and baking
Questions:
Why are bakers and pastry chefs so important?
Because they, through their creations, make these memories and emotions possible.
Because they reinterpret, personalise and create, taking their pastries to another level.
Because they are creative, with aesthetic judgement and a good sense of smell and taste.
Because they are committed to what they do and have great professional pride.
Because they acquire the experience, technical skills and precision to become real artists.
Why do pastries, cakes, biscuits and desserts make people happy?
Because people associate them with special occasions and celebrations like birthdays, weddings, Mother's Day or Valentine's Day.
Because people eat them at particular times of the year or at religious festivals like Christmas and Easter.
Because they can also bring back memories.
The pastry brigade
Questions:
What is the pastry brigade?
The pastry brigade is a hierarchy of roles based on responsibility and experience.
How many pastry chef can there be?
Depending on the size and type of establishment, there can be just one pastry chef who covers all roles or the complete brigade, as shown below, with a chef de partie for each specialised role.
What are the types of pastry chefs?
CHEFS DE PARTIE
BOULANGER/BAKER
He/She is in charge of yeast goods: such as bread, croissants, Danish pastries and other oven-baked items.
GLACIER/ICE CREAM MAKER
He/She is in charge of frozen desserts such as ice creams, sorbets, semifreddo.
CONFISEUR/CONFECTIONER
He/She is in charge of sugar- based items such as candies, petit fours, marzipan, pastillage.
CHOCOLATIER
He/She is in charge of chocolate - based preparations such as mousse, ganache, truffles.
DÉCORATEUR/DECORATOR
He/She is responsible for decorated speciality cakes and showpieces for events like buffets and gala dinners.
SOUS CHEF PATISSIER/SOUS PASTRY CHEF
He/She is the second in command.
He/She is responsible for all the pastry chef's duties in his/her absence.
He/She chef is in charge of the variousstages of preparation and cooking and must check the standard and quality of the team'swork.
PATISSIER/PASTRY CHEF
He/She runs the department and delegates tasks to the rest of the team.
He or she decides the type and quantity of cakes, desserts and pastries to make and invents new creations to add to the menu.
He or she also deals with ordering the ingredients.
He/She has a lot of experience and is capable of taking on each chef de partie role.
COMMIS
He/She carries out any duties assigned by the pastry chef or chef de partie.
He/She makes sure the workstation is clean and tidy.
Places of work
Questions:
How many job opportunities are there?
There are many possibilities for work within the world of baking and pastry.
What are the job opportunities?
In a hotel
The pastry department can be quite large with many team members to prepare and bake the breakfast breads and pastries as well as the desserts and cakes for the restaurants and cafés within the hotel.
In a a catering or banquet department
The pastry brigade is involved in the speciality cakes and decorations needed for these events. In a small restaurant,you might be the only pastry chef, in charge of all breads, pastries and desserts.
In a bakery
There are bakeries and cake shops which are part of a national chain or franchise,where it is necessary to follow certain guidelines for the type of items to be prepared and sold.
In a supermarket
There are also many jobs in supermarkets and industrial bakeries, where production is on a much larger scale.
In an indipendent bakery or patisserie
Another possibility is an independent bakery or patisserie, maybe one specialising in artisan breads or a single product like cupcakes.