Description of the Baker Trade
“Baker” is this trade’s official Red Seal occupational title approved by the CCDA. This standard covers tasks performed by bakers.
Bakers prepare products such as fermented goods, cookies, quick breads, pastries, cakes, chocolates, confections and frozen desserts.
Bakers prepare doughs and batters for baked goods according to formulations. They 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. Bakers use bakery equipment such as ovens, fryers, mixers, dough handling equipment, refrigerators and freezers. Other specialized equipment includes chocolate tempering (crystalizing) machines, ice cream makers and depositors. Bakers are responsible for maintaining their tools and equipment in a clean, safe and sanitary manner.
The baker trade is continually evolving and is comprised of multiple specialties within the sector. These may include a global diversity of food preparation and products. Bakers may specialize as artisanal bread bakers, pâtissiers, chocolatiers, and confectioners, each requiring specific skills, knowledge, techniques, and expertise. They may also specialize in preparing baked goods according to dietary and varying nutritional requirements.
Bakers may be employed in workplaces such as bakeries, supermarkets, catering companies, hotels, restaurants, cruise ships, institutional facilities, research and development labs, ingredient suppliers and bakery equipment manufacturers. They may also be self-employed. Types of bakeries include retail, in‑store, specialty establishments, wholesale and industrial. Bakery products are produced seven days a week. There can be a variety of shifts available that might appeal to an individual baker. The working hours of a baker may be challenging, but the sense of satisfaction of working in the trade can outweigh the challenges.
The work environment for this trade is clean, sanitary and well-lit. Depending on the work performed, a baker can expect to be exposed to hot and cold environments. They must, at all times, maintain quality of food and ensure that food safety and sanitation guidelines are followed for preparation, serving and storage of bakery products.
Bakers must be able to apply formulations and be able to adapt them to available ingredients and the current requirements. They must be conscious of health information such as dietary requirements and allergies. Bakers must also be able to work independently, as part of a team and help their colleagues. They must have good organizational skills and the ability to multi-task to effectively do their jobs. Other important abilities for bakers include strong numeracy, literacy, communication and customer service skills.
In general, the work requires physical stamina, hand-eye coordination, fine motor skills and creativity. It involves standing for extended periods, functioning in close quarters, performing repetitive tasks, and lifting heavy objects such as pots and heavy bags. Bakers must also have a commitment to sanitation, nutrition and ongoing learning. Baking requires personal attributes such as a strong work ethic and an ability to work with strict timelines.
Occupational hazards include burns, cuts, respiratory illness, slips, falls, repetitive strain and injuries from heavy lifting.
Bakers may be involved in several business aspects of the profession such as inventory control, food safety management, product development, product merchandising, production scheduling, purchasing, costing and recycling. Through their work they develop an in-depth knowledge of baking 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. They may act as mentors and trainers to apprentices in the trade.
The baker trade has some similarities or overlaps with the work of cooks.