Jobs in Baking and Pastry Arts: Which One is Right for You?
If you feel joy every time you frost a fresh chocolate cake with handmade frosting or pull a piping hot tray of cookies out of the oven, you may want to consider a career in baking and pastry arts. The Bureau of Labor Statistics estimates that approximately 180,000 Americans work in the baking and pastry industries in a variety of different roles. The three main categories described below each suit different types of people: which sounds right for you?
Baker/Confectioner
This category is the bread-and-butter of the baking industry. These workers prepare the baked goods in a kitchen, doing everything from measuring ingredients to decorating the finished desserts. The job requires strong focus and attention to detail, as well as the drive necessary to keep cranking out products at a fast pace for an entire shift.
You must also be vigilant about food safety to keep customers safe from contaminants, especially if your place of work offers allergy-friendly options that must be prepared separately from the main batches of treats. Taking extra care in the production process is what keeps food safe for everyone to eat.
Any business that deals with breads or desserts could use a trained baking and pastry worker. Some places where you might work include:
- Restaurants
- Hotels
- Cruise ships
- Grocery stores
- Small bakeries
- Coffee houses
- Food factories
These kinds of establishments are very common and easy to find all over the world, making baking and pastry work some of the most transportable work around. These jobs are a good choice for those who don’t want to have to relocate for the sake of their careers, as you can usually find a position just about anywhere. With strong credentials like a diploma or other formal training, it’s often even easier.
Supervisory Roles
If you’re looking for something a little different from that standard baking job, you might consider aiming for a kitchen management position. These jobs involve supervising other, junior bakers, as they do the routine baking and assembly that your kitchen requires. Managers keep the essential functions of the kitchen running smoothly while also making sure that side tasks like cleaning, upkeep, and the training of new employees are getting done without interrupting the main work.
It’s not all about coordinating and giving orders, though; baking and pastry managers are also often called upon to step in and do some of the process work themselves due to factors like the level of finesse required, staffing issues and time crunches, so it’s vital that they keep their technical skills sharp, too.
Baking and pastry industry managers need to be able to keep a cool head under pressure and problem-solve on the fly. They are ultimately responsible for making sure everything which is ordered from their kitchen is delivered on time and is of high quality, and that can sometimes be a tall order. With this increased responsibility comes a respectable increase in pay, though, so it’s often worth it for those who can handle the stress.
Formal education is vital to securing roles like these because it shows your employer that you are a motivated individual who has certifiable knowledge of the industry; this makes it easier for them to trust you with the heavy responsibilities of a kitchen managerial role. Couple it with some hands-on experience and you’re an excellent candidate for a position like this.
Entrepreneur
If you’re especially confident, one last option is to open your own bakery or pastry shop. If you choose this route, you could not only be responsible for all the production of the goods your shop sells, but also for the accounting and administrative aspects of running a business. Successful entrepreneurs have good products or services to sell and the skills needed to streamline processes and keep costs low, a rare combination of talents. It also often takes a lot of unpaid work to get a new business off the ground, so keep that in mind.
This path is not for the faint of heart: according to the BLS, only about half of all new U.S. businesses are still running after five years. If you really want to open your own shop, you should take every opportunity to get additional education, training, and certifications that you come across. This can not only help you to better handle your operations solo until you become established enough to hire true specialists for your shop, but it may also boost your credibility with discerning clients and help you win their business.
Do you adore creating your own pastries and baked delights? If you are interested in earning a Diploma in Baking and Pastry Arts, ECPI University’s Culinary Institute of Virginia offers this program at an accelerated rate. For more information, connect with a helpful and friendly admissions advisor today.
It could be the Best Decision You Ever Make!
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Gainful Employment Information – Baking & Pastry Arts - Diploma
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