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REQUIREMENT:

• Intermediate to Advanced knowledge of all pastry competencies is required.
• Advanced knowledge of principles and formulas concerning starches, fats, sugars, liquids, eggs, and flavorings are required.
• Minimum of two years of experience in preparing and training others in fruit coulis preparation is required.
• Minimum of two years of experience in preparing and training others in show-pieces is required.
• Minimum of one year of experience on cruise ship or high volume hotel/restaurant is required.
• Minimum of one year of experience in a pastry supervisory position is required.
• Minimum of two years of culinary experience is required. Some formal culinary training from a recognized educational institution may substitute for this experience requirement at an equivalent rate.

EDUCATION

• Culinary School 2-4 year degree or foreign equivalency