Hotel, Catering and Tourism
Bakers / Pastry Chef
Detail
Responsibilities
Bakers prepare cakes, pastry, desserts, chocolates and bread. They operate and monitor ovens, dough and slicing machines. They supervise work of apprentice pastry cooks and check daily and weekly menus. They also have to check stocks in his location in kitchen area.
Basic qualification requirements
Academic requirements
Secondary 3-4
Work experience
1 to 3 years of relevant work experience
Industry specific capabilities
Knowledge on Food Hygiene and Safety
Related education and training
Degree or above
Bachelor of Arts (Honours) in Culinary Arts and Management
Bachelor of Science (Honours) in Food Science and Safety
Higher Diploma
Higher Diploma in Baking and Pastry Arts
Higher Diploma in Hotel and Catering Management
Higher Diploma in Wine and Beverage Business Management
Higher Diploma in Culinary Science
Higher Diploma in Applied Nutritional Studies
Higher Diploma in Food Technology and Safety
Professional Diploma/Certificate
Professional Diploma in International Culinary Arts and Management (QF Level 4)
Diploma
Diploma in Bakery, Pastry and Confectionery (QF Level 3)
Diploma in Catering with Event Management (QF Level 3)
Diploma in Food and Beverage Operations (QF Level 3)
Certificate
Certificate in European Pastry (QF Level 2)
Certificate in Bakery (QF Level 2)
Certificate in Pastry and Bakery (QF level 2)
Certificate in Food and Beverage Supervision
Basic Food Hygiene Certificate for Hygiene Managers
Basic Food Hygiene Certificate for Hygiene Managers (Bridging Course)
Skills improvement courses
Workshop for Certified Pastry Cook Trade Test
