Bakers prepare products such as yeast-raised goods, cookies, quick breads, pastries, cakes, chocolates, confections and frozen desserts. They are 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 baked goods or specialize in certain types of products such as breads, pastries or confections. They prepare doughs and batters for baked goods according to set formulas or their own formulas. They use ovens and fryers to produce food that may be decorated or finished. 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. Early morning or night shifts are common in this trade. Long shifts are also common during peak periods.
Key attributes for people entering this trade are physical stamina, hand-eye coordination, fine motor skills and artistic ability. They must also have a commitment to sanitation, public health standards and ongoing learning. Some hazards in this trade are burns 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, production scheduling, purchasing, costing and waste management. Experienced bakers may use the skills they develop in this trade to work in sales and marketing, teaching, product development and management.
For more information, see Red Seal Trades – Baker
