Library of Congress Headings TX341-641 Nutrition. Foods and food supply TX642-840 Cooking TX851-885 Dining-room service TX901-946.5 Hospitality industry. Hotels, clubs, Books in the Library Collection Call # Title Author TX 763 .S58 2006 About professional Sokol, Gail TX 769 .A38 2009 Advanced bread and : a professional Suas, Michel approach TX 773 .A417 2007 The art of the Amernick, Ann. TX 763 .A275 2003 The 's manual: 150 master formulas for Amendola, Joseph. baking TX 763 .M324 2007 Baking fundamentals Masi, Noble. TX 765 .P33 2002 Baking in America: traditional and Patent, Greg, contemporary favorites from the past 200 years TX 763 .B34 1998 Best home baking: irresistible recipes from Bannister, Polly. America's Blue Ribbon TX 773 .B488 1990 Best recipes for sensational TX 769 .R4147 2001 The bread baker's apprentice: mastering the Reinhart, Peter. art of extraordinary bread TX 791 .B758 2002 Brittle and more TX 767 .C5 D45 2002 Celebrate with chocolate: totally over-the-top Desaulniers, Marcel. recipes TX 767 .C5 C475 2007 Chocolate decoration techniques with Ewald Notter TX 652 .C66 2003 Cooking method series: moist heat cooking methods TX 757 .D73 1992 Dairy Hollow House soup & bread: a country Dragonwagon, Crescent. inn cookbook TX 773 .D383 1995 Desserts to die for Desaulniers, Marcel TX 681 C666 2003 V.1 Dry heat methods. Volume 1 TX 791 .F54 2002 Filled chocolates RM 237 .86 .C67 2008 Gluten-free baking with the Culinary Institute Coppedge, Richard J. of America TX 767.C5 H474 1989 Hershey's chocolate cookbook TX 767 .C5 .H449 1993 Hershey's chocolate lover's cookbook TX 773 .R625 2002 Kaffeehaus: exquisite desserts from the cafés Rodgers, Rick, of Vienna, Budapest, and Prague TX 763 .K56 1992 The King Arthur Flour 200th anniversary Sands, Brinna B. cookbook: dedicated to the pure joy of baking TX 773 .K56 2011 Kings of pastry TX 763 .G47 2005 Professional baking Gisslen, Wayne, TX 773 .F38 2008 Savory sweets: from ingredients to plated Felder, Amy, desserts TX 769 .G734 1993 Secrets of a Jewish baker: authentic Jewish Greenstein, George. rye and other breads TX 773 .G663 2000 Sugar pie & jelly roll: sweets from a Southern Gourley, Robbin.

Magazines/Journals/Periodicals Bon Appetit

Job Outlook

Career Opportunities for a Dessert and Pastry

Source: http://education-portal.com/articles/Dessert_and_Pastry_Chef%3A_Educational_Requirements.html

With a Culinary degree for a Dessert and Pastry Chef you may choose to open your own or catering company. Most Dessert and Pastry Chefs choose a specialty such as breads, cakes or tortes. If you are qualified and skilled in the trade of Desserts and Pastry you will have no problem seeking employment if you are willing to relocate.

Some Examples of Positions for a Dessert and Pastry Chef are:

Your salary will depend on your position and the region in which you are employed. Possible employment opportunities may include:

* Artisan Bread Chef * Pastry Teacher * Cake Designer * Bakery Owner * Catering * Chocolatier * Baker * Bread Artisan

Dessert and Pastry Chef: Job Duties, Career Outlook, and Education Prerequisites Job Duties of the Dessert and Pastry Chef

Dessert and pastry chefs, also known as patisserie chefs or simply patissiers, work in , hotels, commercial , grocery store bakery departments, catering establishments, banquet halls or any other institutional settings where dessert foods are enjoyed (such as corporate food courts or university dining halls). In and hotel , pastry chefs often work under the direction of the executive chef or the sous chef; the dessert and pastry chef in turn supervises the cooks and kitchen helpers who prepare and plate his or her menu creations. Patisserie chefs working in retail bakeries are commonly self-employed and direct the work of all other kitchen staff. In all settings, dessert and pastry chefs plan food budgets, research and experiment with new flavors and techniques and ensure the quality of ingredients and cooking utensils.

Career Outlook for Dessert and Pastry Chefs

The U.S. Bureau of Labor Statistics, www.bls.gov, reports that job growth for all highly-skilled chefs (including dessert and pastry chefs) is projected to occur at a rate that is as fast as average when compared to job growth in all other occupations. Between 2006 and 2016, the number of chefs is expected to increase by eight percent, but because the number of new positions for chefs in prestigious restaurants will not be increasing as rapidly, there will be more competition for the available jobs at such restaurants. The median income for dessert and pastry chefs was $36,450 as of May 2006, but incomes vary greatly depending on the type of employer.

Dessert and Pastry Chef Education Prerequisites

Associate's degree and certificate programs provide training for dessert and pastry chefs, but bachelor's degree programs offer even more advanced training. The technical skills and real-world experience obtained through these training programs are indispensable, but baking professionals also need a solid background in mathematics and science. This is because their work involves lots of calculation for ingredient measuring, weighing, and adjusting; science education is also useful because the way ingredients combine to produce a desired result is itself a study in chemistry. For these reasons, many non-certificate baking and pastry arts training programs require students to take supplementary courses in these subjects.

Source: http://degreedirectory.org/articles/Dessert_and_Pastry_Chef_Job_Duties_Career_Outlook_and_Educati on_Prerequisites.html

Job Definition Dessert and pastry chefs specialize in preparing, baking and decorating cakes, breads, cookies and . These baking professionals typically receive extensive hands-on training through certificate, associate's degree or bachelor's degree programs offered at community colleges, universities and free- standing culinary arts schools. Source: http://degreedirectory.org/articles/Dessert_and_Pastry_Chef_Job_Duties_Career_Outlook_and_Educati on_Prerequisites.html

Definition and Nature of the Work

Pastry chefs and bakers make a variety of baked goods—from fresh loaves of bread to layer cakes—for restaurants, bakeries, and hotel dining rooms.

Restaurant and hotel bakeries supply food for a limited number of customers. Because they work with fairly small quantities, pastry chefs and bakers do much of the work by hand. They measure, weigh, and sift the ingredients, knead the dough either by hand or with a power mixer, and create breads, pies, cakes, icings, cookies, , and delicately layered pastries. They often have assistants or apprentices who help them prepare the baked goods. Bakers and pastry chefs work side by side with fry cooks, roast cooks, and vegetable cooks. All of these cooks are supervised by a head or chef, who is in charge of the entire kitchen.

Some bakers work in neighborhood retail bakeries. Small local bakeries generally employ all-around bakers who are skilled in all aspects of baking. Like restaurant and hotel bakers, all-around bakers may do much of their work by hand. These shops may also employ helpers to do routine tasks such as greasing bread pans.

Industrial bakeries make large quantities of baked goods for supermarkets and other retail outlets. In large industrial bakeries, bakers specialize in one aspect of the process. All-around bakers supervise and coordinate the workers while helpers perform unskilled jobs. Much of the work at the industrial level is done in an assembly-line fashion: for example, mixers weigh the ingredients and put them into blending machines; divider machine operators control the machines that shape dough into small balls; and dough molders operate machines that shape the balls into loaves. In some bakeries bench hands do the work of both divider machine operators and dough molders. Bench hands knead the dough by hand and form it into fancy shapes such as braided bread rings. Oven tenders bake the goods, carefully watching time and temperature. Bakeries that make cakes and pastries may also employ icing mixers and icers. Some industrial bakeries are almost completely automated.

Online Resources Baking Techniques, History, and Science (Blog) http://www.joepastry.com/ Baking and Pastry Solutions (Blog)

Formulas, techniques, Travels, tips, guest bloggers, reviews and more... http://www.tourrier.com/Blog/Blog.html

Recipes – Baking and Pastry Recipes Web links

Pastry Recipes http://recipes.lovetoknow.com/wiki/Category:Pastry_Recipes

Bakery Pastries Recipes http://www.cdkitchen.com/recipes/cat/496/

The Pastry Wiz http://www.pastrywiz.com/

The Joy of Baking http://www.joyofbaking.com/

Breakfast Pastry Recipes http://allrecipes.com//Recipes/bread/breakfast-pastries/Main.aspx

Bread and Pastry Recipes (About.com) http://frenchfood.about.com/od/breadandpastry/Bread_and_Pastry.htm

Bread Baking, Sourdough and Bread Machine Recipes http://www.kitchenlink.com/rcpbread.html

**To search for more pastry and baking websites, just go to www.google.com and put in the search terms: baking and pastry recipes

Associations American Society of Baking 765 Baywood Dr., Ste. 339 Petaluma, CA 94954 USA Phone:(707) 762-8800 Fax: (707) 762-9500 Toll-Free: 866-920-9885 URL: http://www.asbe.org

Founded: 1924. Members: 2900. Membership Dues: individual, $175 annual; international, $190 annual.

Bread Bakers Guild of America

670 W Napa St., Ste. B Sonoma, CA 95476 USA

Phone:(707) 935-1468 Fax: (707) 935-1672 E-Mail: [email protected] URL: http://www.bbga.org

Primary Contact: Mr. Craig Ponsford, Chm.

Founded: 1993. Members: 1300. Membership Dues: individual, $80 annual; business, $130-$975 annual.

Retail Bakers of America (RBA)

8400 Westpark Dr., 2nd Fl.

McLean, VA 22102 USA

Phone:(703) 610-9035

Fax: (703) 610-0239

Toll-Free: 800-638-0924

E-Mail: [email protected]

URL: http://www.retailbakersofamerica.org

Primary Contact: Richard Reinwald, CMB, Pres.

Founded: 1918. Members: 3500. Membership Dues: allied - corporate, retail international (based on gross annual revenue), $350 annual; allied - gold, $750 annual; school, $150 annual; individual, $50 annual; retail (based on gross annual revenue), $200-$400 annual.

Jobs Simply Hired http://www.simplyhired.com/a/jobs/list/q-pastry+chef or just go to http://www.simplyhired.com and type in your search terms.

Welcome to the Pastry Baker Chef Career Search & Professional Networking Community

PastryBakerChef.com is a Beyond.com Search Community, connecting millions of business professionals like you with the information and professional contacts needed to advance your career. Stay on top of your industry by accessing books, magazines, articles or even continuing your education. Find a new job, post and search resumes, and access a wealth of career resources. http://www.pastrybakerchef.com/