Apprentice Pastry Chef

Summary

Do you dream of becoming a professional pastry chef? Are you creative, detail-oriented, and passionate about baking and desserts? We’re offering an exciting Level 3 Pastry Chef Apprenticeship – the perfect opportunity to train under experienced chefs while gaining a recognized qualification.

Wage

£13,741 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Training course

Pastry chef (level 3)

Hours

Shift work Monday to Saturday between 7am until 6pm. You will be notified the week prior of the schedule for the following week

35 hours a week

Start date

Friday 1 August 2025

Duration

1 year 6 months

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

• Advanced pastry and dessert techniques
• Artisan baking, patisserie, and chocolate work
• Menu planning and presentation
• Kitchen safety, hygiene, and food regulations
• Working effectively in a professional kitchen

Where you'll work

104 Railway Arches, Cannon Street Road
London
E1 2LY

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

STRAIGHT A TRAINING LIMITED

Your training course

Pastry chef (level 3)

What you'll learn

• Use professional production methods to create refined, finished dough products including fermented yeast, non-fermented, laminated, enriched and hand-shaped doughs
• Use professional production methods to create refined, finished batter products including separated egg, creamed, whisked whole egg, yeasted and French, Swiss, and Italian meringue mix sponges.
• Use professional production methods to create refined, finished confectionery and chocolate products including honeycomb or cinder toffee, marshmallow, caramel mou, caramelised nuts, nougat, macaron, Florentine, moulded and dipped bon bons, piped truffle, pate de fruit, and chocolate decorations.
• Use professional production methods to create refined, finished paste products using choux, sweet, short or brise, inverse and classic puff, and sable pastries.
• Use professional production methods to create refined, finished fruit products including poached, roasted, baked, confit, conserves, compotes, fillings, and curd.
• Use professional production methods to create refined, finished biscuit products including hollandaise and a la poche sable, Breton, cookies, and tuille.
• Use professional production methods to create refined, finished hot, cold and frozen desserts including starch and non-starch based souffles, fondants, tarts, ice creams, sorbets, parfaits, granites, dacquoise, set creams (anglaise, ganache, meringue) and sabayon mousse.
• Use professional production techniques to create refined fillings including ganache, crémeux, frangipane, praline, crème pat, diplomat and mousseline, meringue, chiboust butter cream, bavorois, sec, savoury, baked custard, and gels and inserts.
• Use professional production techniques to create refined finishes including glazes, sauces, coulis, and icing
• Use professional production methods to create refined, filled, constructed patisserie products including opera, éclair, St Honore, chocolate, fruit and meringue tarts, millefeuille, fraisier, black forest gâteaux, mont blanc, paris brest, pithivier or galette, petit and large entremets.
• Use professional production methods to create small decorative display work including nougatine, pastillage, cooked sugar and chocolate which can be in combination.
• Reformulate recipes to produce plant-based, gluten free and allergen free alternatives.
• Use sensory and related to methods to ensure ingredients are the right quality.
• Interpret specifications to achieve intended quality standards
• Manage time, temperature and environment when preparing and cooking refined products
• Identify and resolve errors during the production process
• Apply quality standards related to size, texture, flavour, consistency, and appearance to finished products.
• Design products to ensure they can be effectively presented, held, served and or transported to customers on and off site without negative impact on the finished product
• Select and use specialist pastry equipment and technology to make refined finished products
• Prepare, check, clean, and maintain specialist pastry equipment
• Proactively maintain a safe, clean and hygienic working environment to manage compliance with all food safety and health and safety legislation
• Plan to meet daily demand, allocating resources and proactively managing risk to production.
• Prepare mise en place lists
• Adapt plans according to variable internal and external factors
• Improve or develop new products considering customer, profit, standards and brand fit
• Adopt sustainable working practices to minimise waste and maximise yield for product batches
• Use professional communication styles and methods relevant to a commercial kitchen.
• Observe professional standards for teamwork, including equity, diversity and inclusion, and act to support the wellbeing and professional development of self and colleagues.
• Use professional production methods to create refined, finished dough products including fermented yeast, non-fermented, laminated, enriched and hand-shaped doughs
• Use professional production methods to create refined, finished batter products including separated egg, creamed, whisked whole egg, yeasted and French, Swiss, and Italian meringue mix sponges.
• Use professional production methods to create refined, finished confectionery and chocolate products including honeycomb or cinder toffee, marshmallow, caramel mou, caramelised nuts, nougat, macaron, Florentine, moulded and dipped bon bons, piped truffle, pate de fruit, and chocolate decorations.
• Use professional production methods to create refined, finished paste products using choux, sweet, short or brise, inverse and classic puff, and sable pastries.
• Use professional production methods to create refined, finished fruit products including poached, roasted, baked, confit, conserves, compotes, fillings, and curd.
• Use professional production methods to create refined, finished biscuit products including hollandaise and a la poche sable, Breton, cookies, and tuille.
• Use professional production methods to create refined, finished hot, cold and frozen desserts including starch and non-starch based souffles, fondants, tarts, ice creams, sorbets, parfaits, granites, dacquoise, set creams (anglaise, ganache, meringue) and sabayon mousse.
• Use professional production techniques to create refined fillings including ganache, crémeux, frangipane, praline, crème pat, diplomat and mousseline, meringue, chiboust butter cream, bavorois, sec, savoury, baked custard, and gels and inserts.
• Use professional production techniques to create refined finishes including glazes, sauces, coulis, and icing
• Use professional production methods to create refined, filled, constructed patisserie products including opera, éclair, St Honore, chocolate, fruit and meringue tarts, millefeuille, fraisier, black forest gâteaux, mont blanc, paris brest, pithivier or galette, petit and large entremets.
• Use professional production methods to create small decorative display work including nougatine, pastillage, cooked sugar and chocolate which can be in combination.
• Reformulate recipes to produce plant-based, gluten free and allergen free alternatives.
• Use sensory and related to methods to ensure ingredients are the right quality.
• Interpret specifications to achieve intended quality standards
• Manage time, temperature and environment when preparing and cooking refined products
• Identify and resolve errors during the production process
• Apply quality standards related to size, texture, flavour, consistency, and appearance to finished products.
• Design products to ensure they can be effectively presented, held, served and or transported to customers on and off site without negative impact on the finished product
• Select and use specialist pastry equipment and technology to make refined finished products
• Prepare, check, clean, and maintain specialist pastry equipment
• Proactively maintain a safe, clean and hygienic working environment to manage compliance with all food safety and health and safety legislation
• Plan to meet daily demand, allocating resources and proactively managing risk to production.
• Prepare mise en place lists
• Adapt plans according to variable internal and external factors
• Improve or develop new products considering customer, profit, standards and brand fit
• Adopt sustainable working practices to minimise waste and maximise yield for product batches
• Use professional communication styles and methods relevant to a commercial kitchen.
• Observe professional standards for teamwork, including equity, diversity and inclusion, and act to support the wellbeing and professional development of self and colleagues.

Your training plan

This training plan has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

Requirements

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

• Attention to detail
• Organisation skills
• Problem solving skills
• Presentation skills
• Team working
• Creative
• Initiative