6 things you should know before working in a patisserie

A patissier’s role is more than just decorating pastries and creating gorgeous desserts that tempt a person’s sweet tooth.

You will need to apply more discipline than just your creativity in presenting pastries and desserts to make them as inviting as possible.

Bakers and pastry chefs know that baking is an art, and often a process that needs training, experience and, of course, the dedication and great passion that leads to wonderful results.

So if you are planning to study patisserie in Brisbane, we suggest reading on to learn 6 essential facts every aspiring baker should know!

6 things every baker should know about working in patisserie

Creating beautifully designed desserts with an intricate exterior always requires a combination of the right ingredients to make fresh bread, cakes and pastries.

Before you even become a baker at a patisserie or coffee shop, you may need to complete a bakery and patisserie course that will help you hone your skills and learn critical aspects of the hospitality and baking industry.

And as we always say, passion without proper knowledge and skills is not enough to make you stay on track for a career as a pastry chef.

You will still need to take courses to become a pastry chef and be qualified to work for hotels, cruises and five-star restos.

Patisserie in Brisbane teaches you practical skills and in-depth knowledge needed for you to succeed in a career in patisserie, and here are some things that you’ll master in the process.

1. Safe food handling practices

The hospitality and food industry puts a high premium on safe food handling practices to protect business owners’ reputations.

Work is at stake if bakers don’t do their job delivering goods prepared in hygienic commercial kitchen environments.

Safety in food handling not only instills customer confidence, but it is a critical element of running or working in a hospitality business.

When food safety standards are met and implemented, you can ensure that baked goods are delivered with freshness and quality.

2. Hygienic practices for food safety

Alongside safe food handling practices, strict and proper compliance to hygienic practices in a commercial kitchen is a must.

It’s critical that everything in the kitchen, from baking tools and equipment, are cleaned and sanitised to meet strict industry standards.

Maintaining a healthy kitchen starts by ensuring that every area and aspect of your kitchen is free from bacteria, dirt, and other contaminants that can affect the taste, quality, and safety of your products.

Hygiene standards are met when bakers:

Store ingredients safely and properly
Sanitise every area of the kitchen
Have a strict compliance to hygienic practices
Use mandatory signages that visually communicate health and safety practices

3. Budgeting and managing finances

Profitability and cost will always be part of any business – including bakeries, cafes, and restaurants.

Bakers – particularly those in managerial positions – must have an understanding on business expenses, including those that may result in waste (whether that be wasted money or wasted ingredients).

The key to all of this is proper financial management and budgeting, in every aspect, including:

Planning menus
Purchasing ingredients
Storing ingredients to maximise freshness and shelf life
Measuring quantities accurately
Reducing waste

Enrolling in a patisserie course will help bakers know how to manage their finances within the budget and, in turn, will be able to assess areas the business more generally, in terms of:

Pricing
Operational efficiency
Reduction of bakery waste
Inventory

4. Leadership and management

Depending on the career path you wish to pursue (and as such the patisserie course you choose), you may also need to learn about leadership and management, particularly in larger establishments like restaurants, hotels, and even catering companies.

Your role may also see you dealing with conflict resolution and team unity, in order to create a harmonious, positive, and productive team.

Leadership and management skills are highly sought after in the industry, with patisserie pastry chef demand growing each year.

Whether you need to hire and train new staff, lead others, or be part of a larger management team, your leadership skills will be honed with our patisserie courses.

5. Recipe testing and planning

Recipe planning is part of the skills that bakers need to master in order to produce the right number of products and help minimise waste.

Bakers and pastry chefs will also need to know how to modify and improve ready-made recipes and add their own special twists to create new and inventive products.

6. Baking preparation techniques

Baking is the number one skill that you need to master to be qualified as a pastry chef.

Bread and pastries require the right care and protection from direct heat. Baking skills also entail knowing the correct measurements and mixture processes, and using the right baking equipment.

You will also need to know proper food preparation techniques in producing cakes, desserts, pastries and other yeast-based bakery products.

They may need to know how to operate and produce large volumes of baked goods while using commercial-grade equipment, while still maintaining the high quality of the baked products.

What is the importance of knowing the baking process?

Baking takes a lot of time and preparation. The process requires special care as well as an understanding of direct and indirect heat and cooking tactics.

Bakers know that they need dedication, hard work, and long hours before seeing and enjoying the results.

The baking process will help aspiring pastry chefs when it comes to… importance of the baking process for them to be aware of:

Setting the right temperature
Considering elements such as humidity, airflow, temperature, time and heat
The effect leaveners will have on the quality, taste, and texture of the product

What are the stages of the baking process?

While not present in every creation, you’ll likely follow a process that includes many of the elements below.

Organising tools, ingredients, and correct measurements
Kneading, blending, or mixing
Fermentation and degassing
Preshaping and resting, and expanding
Baking
Cooling
Decorating

As you can see, a lot goes into these delightful creations!

Enroll in our patisserie courses in Brisbane with Academia!

Turn your passion into a career when you enrol in Academia’s patisserie courses.

Certificate III in Patisserie

Get familiar with the elements of a commercial kitchen as well as baking equipment.

In addition to theoretical learning, you’ll create cakes, pastries, desserts and yeast-based bakery products within the confines of a classroom-based, practical setting.

Certificate III in Patisserie equips you with baking skills and other safe work practices you need in your baking preparations.

Learn practical skills in communication, teamwork, hygiene, and safe food practices as you start the groundwork to begin your career in patisserie.

Certificate IV in Patisserie

Prepare for a leadership and supervisory role in the kitchen when you enrol in our Certificate IV in Patisserie.

Learn more about leading and mentoring a team when you enrol in this course. Gain knowledge in:

Finance
Marketing
Management
Leadership

Upon completion, this course will allow you to further pursue your studies with the Diploma of Hospitality Management.

Learn more about our patisserie courses at Academia!

Are you interested in starting but don’t know how?

Academia offers both the Certificate III and Certificate IV in Patisserie, which teach you practical skills and in-depth knowledge needed for you to succeed in a career in patisserie.

Contact Academia today or fill in your details through this form, and we will get back to you soon!