Is culinary school really necessary to be a pastry chef?

You will need to complete an apprenticeship in breadmaking, baking or pastry cooking under the New Apprenticeship scheme to become a qualified baker or pastry chef. Currently 40% of those in the industry have certificate II or IV and 6% have certificate I or II. Although 48% have no post school qualification it is recommended that further study be undertaken to be competitive within the industry. TAFE SA offers courses that may help you to remain competitive. Courses listed on the TAFE SA website under Hospitality or Food Processing & Wine will provide you with the necessary education and training information for this and related careers.