Culinary Pastry

The participant will learn about the health, sanitation standards and requirements throughout the program in accordance US laws and company policies. In addition, the participant will review the safety standards and be informed in all areas of proper equipment usage, fire safety, SDS guidelines and accident procedures. The participant will also be introduced to US measurements, product identification, quality standards and be evaluated on basic knife, mixing, measuring, and icing skills. The participant will work closely with the Pastry Chef de Cuisine or Pastry Sous Chef in the Pastry area located within the Cutwater kitchen at The Shore Lodge. The participant will learn how to read, understand and execute all provided recipes. The participant will learn how to decipher BEO’s (Banquet Event Orders), daily req sheets and production lists provided by the Pastry Chef de Cuisine. The participant will work with the Gard manger employee and learn how to plate not only all dessert offerings, however culinary items as well. This will broaden the participants knowledge in and indulge them in the Pastry world.

• Ability to work and/or be exposed to high heat sources, steam, hot liquids, sharp knives, and potentially wet floors. • Lifting supplies or equipment of 30 pounds or more. • Frequent periods of pushing, pulling, bending, stooping, upward reaching in a kitchen environment. • Prolonged periods of standing and walking in hot kitchen environment • ServSafe Certification • Basic knife Skills • Prior culinary/kitchen experience