WORK PROCESS SCHEDULE
BAKER (Bake Produce)
O*NET-SOC CODE: 51-3011.02 RAPIDS CODE: 0028
Description: Mixes and bakes ingredients according to recipes to produce breads, pastries, and other baked goods: Measures flour, sugar, shortening, and other ingredients to prepare batters, dough, fillings, and icings, using scale and graduated container. Dumps ingredients into mixing-machine bowl or steam kettle to mix or cook ingredients according to specifications. Rolls, cuts, and shapes dough to form sweet rolls, pie crust, tarts, cookies, and related products preparatory to baking. Places dough in pans, molds, or on sheets and bakes in oven or on grill. Observes color of products being baked and turns thermostat or other controls to adjust oven temperature. Applies glaze, icing, or other topping to baked goods, using spatula or brush. May specialize in baking one type of product, such as breads, rolls, pies, or cakes. May decorate cake. May develop new recipes for cakes and icings.
ON-THE-JOB –TRAINING
APPROXIMATE HOURS
A. CLEANING AND CARE OF EQUIPMENT
500
1. Cleaning Pans, Utensils, Shop and Machinery
2. Greasing Pans
3. Care of Machinery
4. Personal Cleanliness
5. Working in Storage
B. OVENS
1000
1. Heat Regulating
2. Baking Temperatures and Times
3. Proof Box Control
4. Handling of Bake goods in oven
5. Cooling and Conditioning
C. MIXING
2000
1. Handling Troughs
2. Punching and Picking out dough
3. Use of machinery
4. Dough temperatures
5. Mixing dough and sponge
6. Scaling of ingredients
D. PRODUCTION CONTROL
500
1. Fermentation
2. Ingredients and formula balance
a. by liquid measure
b. by percentage measure
3. Timing in production
E. BENCH & HANDWORK
2300
1. Making Up:
a. Bread
b. Cakes
c. Doughnuts
d. Coffee Cakes
e. Eclairs
f. Cookies
g. Cup cakes
h. Misc. Pastry
F. FINISHING
1500
TOTAL HOURS
8000
