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Pastry Internship Jobs in Ohio (NOW HIRING)

Cscc

Barista

Columbus, OH

$15/hr

Works with and supports student interns and student employees. * Generates revenues by attracting ... pastries, and cookies for the coffee bar. * Keeps equipment operating by following operating ...

Columbus State Community College

Barista

Columbus, OH · On-site

$15/hr

Works with and supports student interns and student employees. * Generates revenues by attracting ... pastries, and cookies for the coffee bar. * Keeps equipment operating by following operating ...

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Pastry Internship information

See Ohio salary details

$9

$16

$25

How much do pastry internship jobs pay per hour?

As of Aug 31, 2026, the average hourly pay for pastry internship in Ohio is $16.54, according to ZipRecruiter salary data. Most workers in this role earn between $14.38 and $18.27 per hour, depending on experience, location, and employer.

What is a pastry internship?

A Pastry Internship is a hands-on learning experience where aspiring pastry chefs gain practical skills in a professional kitchen. Interns typically assist with baking, decorating, ingredient preparation, and maintaining a clean workspace. This role provides valuable exposure to industry techniques, time management, and teamwork. It's an opportunity to learn from experienced pastry chefs and build a foundation for a career in baking and pastry arts.

What are some typical daily tasks and responsibilities for a pastry intern?

As a Pastry Intern, your daily tasks may include assisting with ingredient preparation, measuring and mixing doughs and batters, assembling pastries and desserts, and helping maintain kitchen cleanliness. You may also support with plating finished products, stocking baking supplies, and sometimes participating in creative projects under supervision. Interns work closely with pastry chefs and other team members, gaining hands-on experience while learning industry best practices. This hands-on involvement helps you build a strong skill set and provides valuable exposure to the fast-paced, collaborative world of professional pastry kitchens.

What are the key skills and qualifications needed to thrive in a pastry internship, and why are they important?

To thrive as a Pastry Intern, you should have a basic understanding of pastry techniques, attention to detail, and a genuine passion for baking, often supported by relevant culinary coursework or a high school diploma. Familiarity with commercial kitchen equipment, food safety standards, and inventory systems is commonly expected. A strong work ethic, ability to follow instructions, teamwork, and eagerness to learn help interns stand out. These skills ensure both effective learning and valuable contribution to a professional pastry kitchen environment.

What are the most commonly searched types of Pastry jobs in Ohio?

The most popular types of Pastry jobs in Ohio are:

What are popular job titles related to Pastry Internship jobs in Ohio?

For Pastry Internship jobs in Ohio, the most frequently searched job titles are:

What job categories do people searching Pastry Internship jobs in Ohio look for?

The top searched job categories for Pastry Internship jobs in Ohio are:

What cities in Ohio are hiring for Pastry Internship jobs?

Cities in Ohio with the most Pastry Internship job openings:

Pastry Internship jobs near you
Infographic showing various Pastry Internship job openings in Ohio as of August 2026, with employment types broken down into 44% Internship, and 56% Full Time. Highlights an 100% In-person job distribution, with an average salary of $34,411 per year, or $16.5 per hour.

Adjunct- Baking and Pastry Instructor

Nelsonville, OH

Hocking College
Colleges, Universities, and Professional Schools • 1 - 5K employees
Learn more about Hocking Collegeexternal

Full-time

Re-posted 7 days ago

Job description

Adjunct- Baking and Pastry Instructor

I. Position Summary
Hocking College is seeking an experienced and passionate Baking amp;amp; Pastry professional to
serve as an Adjunct Instructor in the Baking Degree Program. The instructor will provide
hands-on and classroom instruction that prepares students for successful careers in
baking, pastry arts, and food service operations. Students in the program learn
fundamental and advanced baking techniques, pastry production, production management,
and industry best practices while working toward an associate degree and ACF Certified
Pastry Culinarian credential. The ideal candidate will possess strong industry experience, a
commitment to student success, and the ability to create engaging learning environments
that mirror professional bakery and pastry operations.

II. Duties and Responsibilities
 Teach assigned lecture, laboratory, and experiential learning courses in Baking and
Pastry Arts.
 Deliver instruction in areas including:
o Baking Fundamentals
o Breads and Artisan Breads
o Pastries, Cakes, and Desserts
o Yeast Dough Production
o Candy and Confections
o Petit Fours and Miniature Pastries
o Baking Production and Laboratory Operations
o Catering and Banquet Production
o Food Safety and Sanitation
o Purchasing and Cost Control
 Provide demonstrations of professional baking and pastry techniques.
 Evaluate student performance through practical exams, projects, assignments, and
classroom assessments.
 Maintain accurate attendance, grading, and student records.
 Utilize the College amp;#39;s Learning Management System (LMS) and academic technologies.
Laboratory and Safety Management
 Maintain a safe and sanitary learning environment in accordance with ServSafe, local
health department, and industry standards.
 Ensure proper use and maintenance of baking and pastry equipment.
 Monitor inventory and assist with ordering supplies and ingredients as needed.
 Enforce food safety, workplace safety, and sanitation procedures.
Student Support
 Mentor and advise students regarding career pathways within the baking and pastry
industry.
 Assist students in preparing for internships, practicums, certifications, and employment
opportunities.
 Support student participation in community events, catering functions, competitions, and
industry engagement activities.
Program Engagement
 Collaborate with full-time faculty and industry partners to ensure curriculum remains
aligned with workforce needs.
 Participate in departmental meetings and professional development activities as
requested.
 Support accreditation and assessment activities when appropriate.

PARTICIPATES IN DEPARTMENT ACTIVITIES: Work cooperatively with others to accomplish
the goals of the department and technology; share expertise and materials with other
department members; work constructively to resolve individual and department concerns;
actively participate in technology and department activities and meetings; follow departmental
policies.

III. Qualifications – Education, Experience, and Skills
 Bachelor’s degree in culinary arts, Hospitality Management, or related field.
 Previous teaching or training experience in higher education, apprenticeship, or
workforce development settings.
 American Culinary Federation (ACF) certification such as:
o Certified Pastry Culinarian (CPC)
o Certified Working Pastry Chef (CWPC)
o Certified Executive Pastry Chef (CEPC)
 ServSafe Manager Certification.
 Experience with experiential learning, catering operations, or production
bakeries.
 Strong communication and interpersonal skills.
 Ability to work effectively with students from diverse backgrounds.
 Degree must be from a regionally or nationally accredited institution recognized by the
U.S. Department of Education or the Council for Higher Education Accreditation or
equivalent as verified by a member of the National Association of Credential Evaluation
Services, Inc.
● Evidence of professional development in the field of concentration as demonstrated by
activity in professional associations, consultative practice, participation in seminars,
workshops, and formal coursework, and individual reading and research.
● Excellent communication skills (written and verbal).
● Strong technology skills including usage of email, student information system, and
learning management system.
● Organizational, record-keeping, and interpersonal skills.
● Knowledge of subject area.
● Knowledge of educational theory and application.
● Knowledge of learners and individual learning styles.
● Interest in and commitment to the learner-centered educational process.
● Educational technology skills.
● Confidentiality.
● Caring attitude toward students.
● Learning and self-motivation skills.
● Willingness to extend self to help students succeed.
● Knowledge of College resources available to students.
● Knowledge of organizational structure.
● Current knowledge of programs, objectives, and requirements.
● Openness to suggestions for improvement.
● Attention to detail.
● Flexibility in dealing with others.
● Ability to work as a team member.
● Ability to prioritize work.
● Behaves in accordance with Hocking College and Academic Affairs mission, goals, and
values.
● Positive attitude.
● Knowledge of safe working conditions.

Physical Requirements
 Ability to stand for extended periods.
 Ability to lift and carry up to 50 pounds.
 Ability to work in commercial kitchen and bakery environments, including exposure to
heat, cold, and food production equipment.

Reasonable accommodations may be requested and reviewed according to the Americans with
Disabilities Act (ADA).

Apply