Apprentice Pastry Chef

Summary

Do you dream of becoming a professional pastry chef? Are you creative, detail-oriented, and passionate about baking and desserts? We’re offering an exciting Level 3 Pastry Chef Apprenticeship – the perfect opportunity to train under experienced chefs while gaining a recognized qualification.

Wage

£13,741 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course

Pastry chef (level 3)

Hours

Shift work Monday to Saturday between 7am until 6pm. You will be notified the week prior of the schedule for the following week

35 hours a week

Start date

Friday 1 August 2025

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

Advanced pastry and dessert techniques
Artisan baking, patisserie, and chocolate work
Menu planning and presentation
Kitchen safety, hygiene, and food regulations
Working effectively in a professional kitchen

Where you'll work

104 Railway Arches, Cannon Street Road
London
E1 2LY

Training

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

College or training organisation

STRAIGHT A TRAINING LIMITED

Your 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.

Your training plan

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

Requirements

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Attention to detail
Organisation skills
Problem solving skills
Presentation skills
Team working
Creative
Initiative

About this company

Shoreditch Events is a London based bespoke event and party planning management company, with well established reliability and resource at it's heart. Boasting venues on both land and water we are the first choice for London's top businesses and private client functions

Disability Confident

A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.

You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.

After this apprenticeship

🎓 After Completing Your Level 3 Pastry Chef Apprenticeship:
👩‍🍳 Progression into Full-Time Roles
Pastry Chef (Commis or Demi Chef de Partie) – Work full-time in a professional kitchen, focusing on desserts, baking, and patisserie.
Bakery or Patisserie Roles – Join artisan bakeries, patisseries, or cafés producing high-end baked goods.
🧁 Specialisation Opportunities
Chocolate and confectionery
Artisan breadmaking
Wedding and celebration cake design
Fine dining desserts and plated presentation
🧑‍🏫 Further Education & Qualifications
Progress to a Level 4 or 5 qualification (e.g., Hospitality Management or Advanced Culinary Arts)
Specialised pastry or baking courses (e.g., at Le Cordon Bleu or other culinary institutions)
🧳 Career Paths in the Industry
Work in restaurants, hotels, or cruise ships around the world
Join or start a catering business or food truck
Work in event and wedding catering
Develop your brand via social media, content creation, or recipe development

Ask a question

The contact for this apprenticeship is:

SHOREDITCH EVENTS COMPANY LTD

Tracy

careers@limoncellocatering.co.uk

07977717171

The reference code for this apprenticeship is VAC1000328332.

Apply now

Closes in 18 days (Tuesday 15 July 2025 at 11:59pm)

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