Pastry chef apprenticeship

Plan, prepare, and produce refined patisserie and dessert products

As a pastry chef apprentice, you’ll learn to create high-quality patisserie and desserts in fine-dining restaurants, hotels, or artisan bakeries. You’ll follow recipes precisely and manage each stage of production—from preparation to presentation—while meeting strict hygiene, quality, and timing standards.

During your apprenticeship, you’ll master the science and techniques behind doughs, batters, confectionery, frozen desserts, and decorative finishes. You’ll develop practical skills in producing pastries such as choux, laminated doughs, tarts, entremets, macarons, chocolates, sugar work, and plated desserts.

You’ll also learn to use and maintain specialist equipment, manage food safety, work with allergens, and reduce waste. You’ll plan your work effectively by creating mise en place lists, managing time and resources, and adapting to busy kitchen environments.

Communication, attention to detail, and working as part of a team are essential. With experience, you could progress to senior pastry roles in top kitchens, or even open your own patisserie business.

Duration: 18 months
Relevant school subjects: Food technology, science, maths
Entry requirements: Must be aged 16 or over; Level 2 English and maths (GCSE grade 4/C or equivalent); employers may set additional requirements
Achievement upon completion: Level 3 (Advanced) – equivalent to two A-levels
Potential salary upon completion: £20,000–£27,000 per annum

Find out more: www.apprenticeshipguide.co.uk