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Bakers mix ingredients according to recipes to make breads, pastries, and other baked goods.Duties
Bakers typically do the following:
Bakers produce various types and quantities of breads, pastries, and other baked goods sold by grocers, wholesalers, restaurants, and institutional food services. Some bakers create new recipes.
The following are examples of types of bakers:
Commercial bakers work in manufacturing facilities that produce breads, pastries, and other baked products. In these facilities, bakers use high-volume mixing machines, ovens, and other equipment, which may be automated, to mass-produce standardized baked goods. They carefully follow instructions for production schedules and recipes.
Retail bakers work primarily in grocery stores and specialty shops, including bakeries. In these settings, they produce smaller quantities of baked goods for people to eat in the shop or for sale as specialty baked goods. Retail bakers may take orders from customers, prepare baked products to order, and occasionally serve customers. Although the quantities prepared and sold in these stores are often small, they usually come in a wide variety of flavors and sizes. Most retail bakers are also responsible for cleaning their work area and equipment and unloading supplies.
Some retail bakers own bakery shops or other types of businesses where they make and sell breads, pastries, pies, and other baked goods. In addition to preparing the baked goods and overseeing the entire baking process, they are also responsible for hiring, training, and supervising their staff. They must budget for and order supplies, set prices, and decide how much to produce each day.
Long-term on-the-job training is the most common path to gain the skills necessary to become a baker. Some bakers start their careers through an apprenticeship program or by attending a technical or culinary school. No formal education is required.Education
Although there are no formal education requirements to become a baker, some candidates attend a technical or culinary school. Programs generally last from 1 to 2 years and cover nutrition, food safety, and basic math. To enter these programs, candidates may be required to have a high school diploma or equivalent.Training
Most bakers learn their skills through long-term on-the-job training, typically lasting 1 to 3 years. Some employers may provide apprenticeship programs for aspiring bakers. Bakers in specialty bakery shops and grocery stores often start as apprentices or trainees and learn the basics of baking, icing, and decorating. They usually study topics such as nutrition, sanitation procedures, and basic baking. Some participate in correspondence study and may work toward a certificate in baking.
In manufacturing facilities, commercial bakers learn how to operate and maintain the industrial mixing and blending equipment that is used to produce baked goods. They also learn how to combine ingredients and how temperature and humidity affect ingredients and the baking process.Other Experience
Some bakers learn their skills through work experience related to baking. For example, they may start as a baker’s assistant and progress into a full-fledged baker as they learn baking techniques.Licenses, Certifications, and Registrations
Certification is voluntary and shows that a baker has the skills and knowledge to work at a retail baking establishment.
The Retail Bakers of America offers certification in four levels of competence, with a focus on several topics, including baking sanitation, management, retail sales, and staff training. Those who wish to become certified must satisfy a combination of education and experience requirements before taking an exam.
The education and experience requirements vary by the level of certification desired. For example, a Certified Journey Baker requires no education but must have at least 1 year of work experience. A Certified Baker must have 4 years of work experience and 30 hours of sanitation coursework, and a Certified Master Baker must have 8 years of work experience, 30 hours of sanitation coursework, and 30 hours of professional development education.Important Qualities
Detail oriented. Bakers must closely monitor their products in the oven to keep them from burning. They also should have an eye for detail because many pastries and cakes require intricate decorations.
Math skills. Bakers must possess basic math skills, especially knowledge of fractions, in order to precisely mix recipes, weigh ingredients, or adjust mixes.
Physical stamina. Bakers stand on their feet for extended periods while they prepare dough, monitor baking, or package baked goods.
Physical strength. Bakers should be able to lift and carry heavy bags of flour and other ingredients, which may weigh up to 50 pounds.
|Job Title||Company||Location||Start Date||Salary|
|Head Baker||Hot Bread Kitchen||New York, NY||Jan 06, 2016||$65,000 -
|Lavash and Jajik Baker||Art's Specialties||Belmont, MA||Jun 26, 2015||$38,000 -
|Baker||Sophia's Ice Cream, Inc.||Newburgh, NY||Nov 20, 2015||$36,837|
|Baker||Sophia's Ice Cream, Inc.||Newburgh, NY||Oct 12, 2015||$36,837|
|Baker||Shalom Strictly Kosher Meats, Inc.||Silver Spring, MD||Jul 29, 2016||$36,689|
|Baker||Tetovo, LLC||Plymouth, WI||Jul 20, 2016||$36,400|
|Filipino Specialty Baker||Milson Corporation||Cerritos, CA||May 02, 2016||$34,440|
|Bakers||Nantucket Island Management, LLC||Nantucket, MA||Apr 10, 2015||$33,559|
|Baker||Vigario Managment Corp. (DBA Dunkin Donuts)||Manassas, VA||Jul 24, 2015||$33,530|
|Baker||Paredes Business Corp.; DBA Carousel Bakery||Hazlet, NJ||Nov 07, 2016||$33,301|
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