6252 Bakers
Bakers prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. Bakers who are supervisors are included in this group.
baker
baker apprentice
bakery supervisor
head baker
MOd
382
VCHBLS
211212
L1,
H3,
H7,
D3,
D4
5,
6,
R
Main Characteristics
Occupations in this group are characterized by the following aptitudes, interests and worker functions as they relate to main duties:
- General learning ability to prepare dough for pies, bread and rolls and sweet goods, and batters for muffins, cookies, cakes, icing and frostings according to recipes and special customer orders
- Verbal and numerical ability to purchase baking supplies
- Spatial perception to visualize and prepare three-dimensional decorating forms for cakes and other baked goods
- Form perception to make sure that baked and confectionery goods conform to standards
- Motor co-ordination and finger dexterity to frost and decorate cakes and other baked goods
- Manual dexterity to mix ingredients by hand, measure and weigh ingredients, knead and roll dough, and use various baking utensils
- Methodical interest in compiling information to record production data and draw up production schedules to determine type and quantity of goods to produce; and to ensure quality of products meets established standards
- Objective interest in controlling machinery and equipment to mix and bake doughs and batters
- Directive interest in hiring, training and supervising staff; may oversee sales and merchandising of baked goods
Vision
2Near vision
Colour Discrimination
1Relevant
Hearing
1Limited
Body Position
2Standing and/or walking
Limb Co-ordination
1Upper limb co-ordination
Strength
2Light
Location
L1Regulated inside climate
H3Equipment, machinery, tools
H7Fire, steam, hot surfaces
D3Odours
D4Non-toxic dusts
Education/Training
5,
6,
R
- 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 is usually required.
- On-the-job training may be provided.
- Trade certification is available, but voluntary, in Newfoundland and Labrador, Prince Edward Island, Nova Scotia, New Brunswick, Quebec, Ontario, Alberta, Nunavut, the Northwest Territories, British Columbia and the Yukon Territory.
- Interprovincial trade certification (Red seal) is also available to qualified bakers.
Bakeries
Catering companies
Hospitals and other institutions
Hotels
Restaurants
Self-employment
Supermarkets
Red Seal trade certification allows for interprovincial mobility.
Baking machine operators (in 9461 Process Control and Machine Operators, Food and Beverage Processing)
Pastry chefs (in 6241 Chefs)