Red Seal Trades

Baker

NOC: 6332
Designation Year: 1988

The Interprovincial Standards Red Seal Program
 
The Interprovincial Standards Red Seal Program


Bakers prepare products such as fermented goods, cookies, quick breads, pastries, cakes, chocolates, confections and frozen desserts. They may be employed in bakeries, supermarkets, catering companies, hotels, restaurants, cruise ships, institutional facilities or may be self-employed. Types of bakeries include wholesale, retail, in-store and specialty establishments.

Bakers may produce a wide variety of healthy baked goods. They may also specialize in certain types of products such as breads, pastries or confections. They prepare doughs and batters for baked goods according to formulas. Bakers use mechanized and non-mechanized tools and equipment such as measuring devices, different types of pans, and weight scales in the production of baked goods. Some tools and equipment are digital or computerized. They use bakery equipment such as ovens, fryers, mixers, dough handling equipment, fridges and freezers. They are responsible for maintaining their tools and equipment in a clean, safe and sanitary manner.

The work environment for this trade is clean and sanitary. However, depending on the work performed, a baker can expect to be exposed to hot or cold environments. Bakery products are produced seven days a week. There can be a variety of shifts available that might appeal to an individual baker.

Key attributes for people entering this trade are physical stamina, strong work ethic, hand-eye coordination, fine motor skills and creativity. They must also have a commitment to sanitation, nutrition and ongoing learning. Some hazards in this trade are burns, respiratory illness, repetitive strain and injuries from heavy lifting.

The baker trade may have some similarities or overlaps with the work of cooks.

Bakers may be involved in several business aspects of the profession such as inventory control, product development, production scheduling, purchasing, costing and recycling. Through their work they develop an in depth knowledge of food science and bakery product nutrition. Experienced bakers may use the skills they develop in this trade to work in sales and marketing, teaching, product research and development, and bakery management.

Provincial Certification

Please note that the abbreviations for the provinces use the Canada Post standard.

 NL   NS   PE   NB   QC   ON   MB   SK   AB   BC   NT   YT   NU 
Yes Yes Yes Yes Yes Yes No No Yes Yes Yes Yes Yes

Trade Information

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Additional Information

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