CHAPTER I

PASTRY INTRODUCTORY
Pastry in large hotel usually divided into three sections, according to
the type of products which required by the hotel or restaurants.

1.1. Pastry section/Patisserie

This section is responsible for :
- All hot and cold sweets for lunch, dinners, functions pastries
served as tea times.
- Making of paste like short and puff pastry, fritters, batters,
spun sugar, dipped fruits and petit fours of all
- Kinds to accompany this type of sweets course which should
be prepared with in the patisseri.

Classification of Pastry Products

Cream and Sauce
Butter Cream
Chocolate Sauce
Ganache
Lemon Cream
Pastry Cream
Vanilla Sauce

Dough and Batters

Beer Frying Batters
Choux and clair (Bases)
Hollandaise Batters
Puff Pastry Dough
Pie dough
Roulade Biscuit
Sponge Cake
Sugar Dough

CAKE AND BISCUIT

Small Cake
Almond Barquette
Apple Strudel
Apricot Slice
Choux and clair Pastry
Fruit Tartlet
Fruit Rolls
Pineapple Roll

Large Cake
Banana Cake
Butter Cake/Marble Cake
English Fruit Cake
Pineapple Up Side Down Cake

Gateaux and Torten

Apple Pie
Layer Cake
Pineapple Pie
Walnut and Cashew Pie

Biscuit
Butterfly Cookies
Chocolate Chip Cookies
Cookie Shell
Doodle Snicker
Florentine Cookies

CREAM AND CUSTARD

Caramel Custard
English Trifle

FRITTERS
Crepes Normandie
Fruit Fritters

1.2. Ice Cream Section/Glacier

The Glacier is responsible for :
- Making various kinds of ices such as bombes, biscuit glace.
- Making many varieties of ice cream, shorbet, souffl
glace,
baked Alaska.
- Making other special dishes such as Peach melba,
Poire Belle Helene.

Classification of Ice Dishes

Ice Cream
Vanilla, Coffee, Chocolate Ice Cream

Sherbet
Lemon and Campagne Sherbet
Fruit Ice Cream

Cold Souffle
Souffle Glace
Souffle Glace au Mocca

Special Ice Cream Product

Baked Alaska
Cassata Napolitaine
Fancy Banana Split
Peach Melba

1.3. Bakery Section/Boulangerie

This section is responsible for :
- Making various kinds of bread which required for breakfast,
such as croissant, danish pastries, sandwich bread etc.
- Making various kind of bread which required for lunch and
dinner such as French bread, dinner roll, top seed roll,
hamburger buns. ets. and other kinds of bread, such as
brioches, onion bread, clover roll. etc.
- Making Italian paste, pizza, and other savoury goods such
as ramequin, quiche lorraine or for supply to other corners of
the kitchen and breakfast items.

Pastry Organization Chart

It is clear only a few of the top luxury hotels still carry a brigade
of cooks into parties include the pastry section.
As hotel and restaurants have more modest commtments either in the
scope of meal or in the number of clients cafered for, there have
been end continue to be wide spread and varied adaptation of pastry
system.

Organization Chart In :
Large Hotel

Pastry chef
Chef de Party
Ice cream Chef

Assist CDP

Chief Baker

Cook I

Cook I

Cook I

Cook II

Cook II

Cook II

Cook III

Cook III

Cook III

Apprentice

Apprentice

Apprentice

Medium hotel
Pastry Chef
Chef de Party

Chief Baker

Cook

Baker

Cook

Baker

Apprentice

Apprentice

Small Hotel

Pastry Chef
Cooks
Cook Helper

2.1. Job Description and Personel Qualification

a. Pastry Chef/Chef Patissier
The Pastry chef in a large hotel establishment is selected for his
position, it is obvious that; he should have skill and large
appreciation of fine pastry arts as part of background and
directly under control of chef de cuisine.
The main responsibilitie are :
- To plan, organize and superintend the work of the pastry.
- Responsible for food and food cost through pastry menu
planning and ordering the pastry food stocks
- To control of pastry staff in their work and the
- Efficient use machinery and other pastry facilities.
- Responsible

for all preparations and

and bakery products

making of pastry

b. Chef de Partie
The Chef de partie is working in charge of clearly
defined section of activities in the pastry section :
- To organize the pastry operation and delegates some of the
works to this assistant and infact he is the back bone of
the pastry.
- Responsible

to the pastry chef and assisted by served

qualified pastry cooks.

c. Chief Baker.

- He should have a good qualification in bread making and he

is responsible for all products which made in
- The bakery section, though he assisted by several bakers.
- He is under supervision of pastry chef of chef de partie
d. Ice cream chef
- He is responsible for all products which are made in ice cream
section, and he is assisted by several Glaciers
e. Pastry cook/Commis de Patissiere
- Generally call assistant chef de partie for the first pastry cook
who has experience minimum of 5 years
in his field and for the less than 5 years experience which
depend on their own qualifications will be the 2nd and 3rd
- The grading is also valid for the Baker and Glacier, especially

in the large hotel. The followings are the duties of all pastry
cook include all different position names;
= The pastry cook : To prepare and

cook all sweets and

pastries, and items which required by

other sections in the kitchen
= The ice creamcook or glacier :
To assist the ice cream chef in preparing
and making all ices and
all products which is based upon ices
= The Baker

: To assist the chief baker in preparing,

making and baking all kinds of breads,
savoury dishes (goods), noodles and
other products which is needed by the
kitchen.

f. Apprentices
On each partie, there will also be found apprentices, they will
learn and help in

the day-to-day practical work of pastry

operation and pastry cookery.

In French, the brigade learners and apprentice were called as
Aides de Cuisine or cook helper