What to know about bakery and pastry school training

Thinking of making a career change, going to pastry school and working in a bakery? Find out what your options are and which is right for you.

Bakers can prepare anything from bread, muffins, cookies, cakes, pies and pastries.

• Their tasks and schedule will largely depend on the type of establishment in which they work, including retail or wholesale bakeries, and some types of restaurants.

Bakery workers tend to start early in the morning, whereas bakers and pastry chefs working in restaurants tend to work afternoons and late into the evening.

• Not working a nine to five schedule is a reality for most bakers, so it’s an important element to factor in when choosing this trade.

The working environment can be very different depending on the type of business.

• Some bakers work for large chains, from grocery stores to bakery chains, while others work in smaller independent establishments.
• Working with wholesale clients versus retail clients can present very different realities as well, especially in terms of the amount of time spent with customers.

Another important thing to consider is if your interest lies within the bakery or the pastry sector.

• Many jobs require attention to both, but some businesses skew heavily in favour of one, such as a cake shop or a specialty bread wholesaler.

Technologies have impacted the number of bakers in the industrial sector as fewer workers become necessary.

• Ready-to-bake bread and pastries have cut the amount of necessary skilled workers in some industries such as grocery stores.
• On the other hand, more jobs have appeared in the retail sector as the consumption of artisanal bread, pies and cakes goes up.

Many bakers working in the industry have on-the-job-training, but there are several programs that focus on the culinary arts, mostly at the vocational level.

• Some employers will require a certificate or even a specialization in a particular aspect of the field.
• A vocational studies diploma  will take about two years full-time to complete. Additional specialization programs are usually shorter.

Vocational programs are structured around the practical skills needed for a specific trade.

• In bakery or pastry, classes can cover everything from hygiene and safety measures to the making of different types of dough, pastry and chocolate.
• A vocational program can be a great way to get a solid skill set to enter the industry.

If you can find an experienced baker who is happy to take you under his or her wing, you may be able to find work without training.

If not, having a bit of training can be a good reason for a potential employer to hire you.