Apprentice Pastry Chef

Christ’s College Cambridge

CAMBRIDGE (CB2 3BU)

Closes in 16 days (Monday 2 November 2026)

Posted on 16 October 2026

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Summary

We are recruiting for an Apprentice Pastry Chef to join our established, experienced kitchen team, a team which has previously supported three apprentice chefs through their learning. 

Wage

£25,651 a year

Minimum wage rates (opens in new tab)

Real Living Wage - currently £25,651 per annum (equivalent to £13.45 per hour)

This rate is due to increase shortly as the College looks to implement the new, recently announced Real Living Wage rate of pay

Training course
Pastry chef (level 3)
Hours
You will work the shift pattern of the established kitchen team, including early, late, spilt shifts and weekend working. Exact shifts to be confirmed.

36 hours 30 minutes a week

Start date

Tuesday 1 December 2026

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

Under the direction of the Head Chef, Senior Sous Chef and Pastry Chef you will:

  • Learn and develop new skills on a daily basis, all of which will contribute to the qualification
  • Work with the Pastry Chef to prepare, cook and present a range of dishes to a high standard
  • Work to and maintain the highest standards of hygiene and food safety
  • Provide excellent, efficient service whilst working to tight deadlines
  • Help ensure that the kitchen area, equipment and storage areas are kept clean and tidy at all times
  • Liaise effectively with other staff in the kitchen team, Front of House, external service providers and staff from other departments

You don't need any experience as we can teach you everything. If you have a love of food, and are willing to learn, we would love to meet you and show you what it takes to become a vital team member in any kitchen. Alongside your training, you will take on a full-time role in the kitchen under the supervision of passionate chefs. Not only will you gain a Level Three Pastry Chef Apprenticeship, you will work with the kitchen team learning, preparing, cooking and presenting high quality food, and supporting the running of our pastry section.

What your apprenticeship includes:

  • A mixture of face-to-face and virtual catch ups every 4-6 weeks
  • A mixture of on and off the job training, including workshops and webinars
  • Regular reviews with your Line Manager and Apprentice Professional Trainer
  • Feedback sessions to discuss your progress

Where you'll work

ST ANDREW'S STREET
CAMBRIDGE
CB2 3BU

Training

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

Training provider

THE OPPORTUNITY PROVIDER LTD

Training course

Pastry chef (level 3)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents
  • 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.

Training schedule

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

Requirements

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Communication skills
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Presentation skills
  • Team working
  • Creative

About this employer

The University of Cambridge is composed of 31 Colleges in addition to the academic departments and administration of the central University. Cambridge's Colleges are communities of students, academics and staff. Cambridge Colleges provide most of the accommodation for undergraduates and postgraduates at the University. At the undergraduate level they have responsibility for admitting students to the university, providing pastoral support, and organising elements of their tuition. For postgraduate students, research is conducted almost entirely centrally in the faculties, departments and other university-affiliated research centres, though the Colleges provide a central social and intellectual hub for students. Colleges provide a range of facilities and services to their members in addition to accommodation, including catering, library facilities, extracurricular societies, and sporting teams. Colleges also provide funding, accommodation, or both, for some of the academic posts in the university, with the majority of Cambridge academics being a Fellow of a College in addition to their Faculty/Departmental role. Fellows may therefore hold College positions in addition to their academic posts at the University. Colleges are self-governed charities in their own right, with their own endowments and possessions.
Christ’s is classified as one of the 16 ‘older’ Cambridge Colleges as it was founded before 1596. Christ’s College is a self-governing academic community; founded in 1505, we are a charity which promotes education and research. We aim to attract the best students, Fellows, and staff, and to give them a secure and supportive environment in which to thrive and learn.

https://www.christs.cam.ac.uk/ (opens in new tab)

Company benefits

The benefits on offer include:

- 33 days’ annual leave (including bank holidays).
- A defined contribution pension scheme with 6% (minimum) employer contribution.
- A health care cash plan funded by the College (allowing you to claim money for routine medical treatments including dental and optical).
- A free meal when on duty.

Facilities on-site include a College gym, a multi-faith prayer room, outdoor swimming pool and limited car parking. 

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Upon successful completion of the apprenticeship, further opportunities may be available to you within the College.

The experience and skills gained should prepare you for future progression within the catering industry.

Ask a question

The contact for this apprenticeship is:

Christ’s College Cambridge

Thorunn Byrne

tab72@cam.ac.uk

The reference code for this apprenticeship is VAC2000059662.

Apply now

Closes in 16 days (Monday 2 November 2026)

After signing in, you’ll apply for this apprenticeship on the company's website.