Bakers perform some or all of the following duties:
A. May hire, train and supervise baking personnel and kitchen staff.
B. Prepare dough for pies, bread and rolls and sweet goods, and prepare batters for muffins, cookies, cakes, icings and frostings according to recipes or special customer orders
C. Operate machinery
D. Bake mixed doughs and batters
E. Frost and decorate cakes or other baked goods
F. Ensure quality of products meets established standards
G. Draw up production schedule to determine type and quantity of goods to produce
1. Retail trade - 42.0%
2. Food manufacturing - 31.0%
3. Accommodation and food services - 23.0%
4. Wholesale trade - 2.0%
1. You usually need a high school diploma. You also need a three- to four-year apprenticeship program or a college/other program for bakers.
2. You may need on-the-job training.
3. Trade certification is available, but voluntary, in all provinces/territories except Manitoba and Saskatchewan.
4. Red Seal, an interprovincial trade certification, is also available to qualified bakers.
5. Most recent entrants have a community college diploma, and almost 2 in 5 have a trade/vocational certificate.
3. Family Studies (Home Economics)
The average hourly wages for Bakers is $11.16/HR, which is close to the average for occupations in the sale and service sector and are below average for all technical, professional, and skilled occupations. These wages grew at an average rate from 2002 to 2004.