Chapter 1: Bread and Pastr y : A Historical Perspective and Current Oppor tunities
ing began to evolve into the model that exists today: school or on-the-job
learning. In both situations, aspiring bakers learn from more experi-
enced bakers and/or pastry chefs. Each course of training has pros
and cons, and each person must decide which option is best on an indi-
vidual level.
Going to School
Baking schools typically offer theory-based learning materials about
ingredients, equipment, management, and composition; a broad range
of ingredients and formulas; different methods of production; and
hands-on practice. Many schools offer basic training courses for aspir-
ing bakers and pastry chefs, as well as continuing education for profes-
sionals. Classes can range from a couple of days to several years.
The major benefit of attending a school is that students are able
to learn a great deal of information in a relatively short amount of time,
which they can then put into practice through practical, on-the-job expe-
rience. For beginners, this approach establishes a strong foundation that
can be very helpful throughout their careers.
Learning on the Job
On-the-job training is great for learning efficient, production-oriented
work habits. One drawback to this approach, however, is that the rate
of learning new formulas and processes may be significantly slower
than at school. When learning on the job, bakers must take their edu-
cation into their own hands and take full advantage of every oppor-
tunity to train. Depending on their individual goals, they may seek
out a situation where they can learn a number of skills and take on
additional responsibilities. The benefits of on-the-job training are com-
pounded when the trainees can work under several bakers and/or
pastry chefs, learning the best from each one to come up with their
own unique styles.
Continuing Education
Many experienced bakers and pastry chefs supplement their education
and experience with continuing education classes or seminars that fur-
ther their professional development. These intensively focused courses
are meant to teach a highly specialized topic in a short amount of time.
Specialized classes can motivate and inspire students to improve the
quality of their work, strengthen industry connections, and elevate the
craft of baking and pastry. They add real value, both to the individual
and to the establishment that sends them.
Another common approach to ongoing professional development
is for the baker or pastry chef to complete a stage (a short work period
to learn techniques and processes) at a workplace other than his or her
own. Although the amount of time at a stage may vary, the goal is to gain
new skills and inspiration.
Whatever path of training an aspiring baker or pastry chef takes,
it is important to remain educated on current trends, new techniques,
and new ingredients. Attending specialty seminars and classes and
completing stages are great ways to stay ahead of the pack.
OPPORTUNITIES IN BAKING AND PASTRY
Bakers and pastry chefs who have proven their competency often reach
for new opportunities in management, research and development,
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