Unit Group

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.

Example Titles

baker apprentice
bakery supervisor
bread baker
head baker

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Main duties

Bakers perform 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
  • Operate machinery
  • 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.

Employment requirements

  • Completion of secondary school is usually required.
  • Completion of a three- or four-year apprenticeship program for bakers
    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, 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.

Additional information

  • The Red Seal endorsement allows for interprovincial mobility.

Classified elsewhere

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

Classification Structure - 6