Also called: Assistant Pastry Chef
Second-in-command in a restaurant or hotel pastry kitchen.
A pastry sous chef runs the morning bake, trains pastry cooks, plates desserts during service, and helps the pastry chef develop a new menu.
Estimate.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Associate's degree (2-year), about 4 years after high school. Baking and pastry training plus experience.
Ways in: 2-year college, Trade school, On-the-job training. Training cost: Under $15k.
Majors to look at: Baking & Pastry Arts.
Growing faster than average (about 5% over 10 years). Tracks baker and chef growth.
Low risk for 10 years. Running a pastry kitchen and its cooks during production stays hands-on.
Classes: Culinary arts CTE, Chemistry, Business.
Official data: O*NET occupation 51-3011.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.