Bakers

Nature of work

Bakers make bread, pastries, cookies, cakes, fermented goods, pastries, chocolates, confections, and frozen desserts. They work for bakeries, supermarkets, catering companies, hotels, restaurants, hospitals, and other institutions, or they may be self-employed. Bakers who are supervisors are also included in this group.

Job duties

Bakers:

• Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders.
• Use machinery.
• Bake mixed doughs and batters.
• Frost and decorate cakes or other baked goods.
• Make sure quality of products meets established standards.
• Draw up production schedule to determine type and quantity of goods to produce.
• Purchase baking supplies.
• May oversee sales and merchandising of baked goods.
• May hire, train, and supervise baking personnel and kitchen staff.

Sample job titles

• baker
• baker apprentice
• bakery supervisor
• cake and pastry decorator
• chocolate maker
• donut maker
• grocery store baker
• head baker
• pastry maker
• specialty foods baker

Skills

• physical stamina
• strong work ethic
• hand-eye coordination
• fine motor skills
• creativity
• Ability to apply the rules of hygiene and sanitation
• An understanding of nutrition
• Organizational skills
• Time management skills
• Ability to work under pressure

Job requirements

• High school or equivalent (usually).
• On the job training may be provided.
• Training through a 5,400-hour apprenticeship program with three apprenticeship levels: to become an apprentice you first need to have a job - enter an apprenticeship agreement either directly through an employer or after graduating from a college-level pre-apprenticeship program; learn on the job, mentored by a certified journeyperson who signs off on skills in a logbook.
• Trade Qualifier option, 8,100 hours and other criteria.
• Certification for bakers is voluntary in Nova Scotia.
• Write and score a minimum of 70% on the Red Seal exam for bakers.
• Red Seal Endorsement (RSE) allows for interprovincial mobility.

Other considerations

• Setting: clean, sanitary, well-ventilated, and well-lighted environments. Setting can be both hot and cold.
• Work hours: Bakery products are produced seven days a week. There can be a variety of shifts available that might appeal to an individual baker. They generally work 40 hours based on a 5-day week. Night shifts may be required.
• Risks: burns, respiratory illness, repetitive strain, and injuries from heavy lifting. Despite working with hot ovens and production equipment, bakers have very few accidents.
• Consumer demand for artisan baking and baking that is responsive to health issues and dietary requirements has increased.
• Bakers may specialize in niche products like bread, macarons, chocolate, ice cream, and wedding or special occasion theme cakes.
• Experienced bakers may advance to supervisory positions or start their own businesses. They may expand into related occupations like cook, pastry cook, cake decorator, baking instructor, or supply company salesperson.
• Everyone has fair access to participate and succeed in the apprenticeship system. Everyone who develops the necessary skills and abilities should be able to succeed in the trades and trade qualification system. Work environments in the province support women and equity-seeking communities.

Regulations

Contacts