• Managing pastry kitchens, including hiring, supervising, and training personnel
• Planning the sequence of tasks to produce quality goods that are appealing to customers
• Calculating raw product requirements to meet production demand
• Operating high-tech equipment, conventional ovens, microwaves, food processors, and other tool
• Carefully performing job duties and ensuring utensils and machinery are clean and hygienic
• Creating cakes and pastries according to schedule to meet customer demand; overseeing sale and merchandising of cakes and pastries
• Hiring, supervising, and training new staff
• Keeping up with trends and customer preferences for cakes and pastries

• Secondary school diploma with math credits; food preparation experience is an asset
• While not mandatory, completion of a 6,130-hour apprenticeship, plus two 12-week in-school sessions and 150 hours of theory, is recommended
• This is a Red Seal trade and allows for inter-provincial mobility

• Usually 5 days per week, sometimes in shifts or irregular hours
• Self-employed patissiers generally work extremely long hours
• May manage kitchen; prolonged periods of standing and carrying/pushing heavy loads
• Often exposed to high heat due to ovens; exposure to dust from sugar and flour common
• Demand increasing, but technological developments may hinder new job opportunities; regions with highest employment of patissiers include Greater Toronto, Hamilton-Niagara, Kitchener-Waterloo, and Barrie
• Employers include commercial bakeries; food processing firms; hotels, restaurants, and catering companies; pastry shops and in-store bakeries; and specialized pastry firms

Apprentice wage increases with skill and experience. Fully qualified bakers average $60,000 annually, depending on employer and location.

Pâtissier – Baker (423C)

If you checked YES to the majority of these questions, a career as an Pâtissier – Baker (423C) may be for you!

You might want to look at these similar trades as well;

• Cook
• Baker
• Cake Decorator
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