6332 – Bakers

Bakers prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. They are employed in bakeries, supermarkets, catering companies, hotels, restaurants, hospitals, and other institutions, or they may be self-employed. Bakers who are supervisors are included in this unit group.

• Baker
• Baker apprentice
• Bakery supervisor
• Bread baker
• Head baker

Inclusions

• Chocolate maker

This group performs some or all of the following duties:

• 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
• Bake mixed doughs and batters
• Frost and decorate cakes or other baked goods
• Ensure 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.

• Completion of secondary school is usually required.
• Completion of a three- or four-year apprenticeship program for bakers or completion of a college or other program for bakers or several years of commercial baking experience is usually required.
• On-the-job training may be provided.
• Trade certification is available, but voluntary, in Newfoundland and Labrador, Nova Scotia, Prince Edward Island, New Brunswick, Quebec, Ontario, Alberta, British Columbia, the Yukon, the Northwest Territories and Nunavut.
• Red Seal endorsement is also available to qualified bakers upon successful completion of the interprovincial Red Seal examination.

The Red Seal endorsement allows for interprovincial mobility.

• Baking machine operators (in 9461 Process control and machine operators, food and beverage processing)
• Pastry chefs (in 6321 Chefs) Follow us

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