Bakers are responsible for producing breads, desserts, cakes, rolls, muffins, and cookies. Other duties include ordering supplies, controlling stock, pricing products, hiring and training employees, and, in some cases, supervising operations. Bakers are typically associated with small, independent retail outlets. They can also be found working in hotel food service, catering, restaurants, food stores, doughnut shops, and large bakeries geared towards the wholesale market.
Most bakers are paid by the hour. Exceptions to this may be bakers in small retail outlets, who are likely to be paid a salary, or caterers, who are paid by the contract. As with any job, the more experience and training you have, the higher the pay.
You can take one of three possible roads to become a baker: an apprenticeship, community college training, or on-the-job experience.
Apprenticeship id the most widely recognized and highly recommended avenue for people pursuing this profession. The program allows you to train in a bakery operation under supervision of a baker. You are required to commit to 6,000 hours of training (about three years), which includes two fifteen-week school sessions, before you are awarded your papers. The skills acquired as an apprentice are similar to those you are taught in a college. The difference is that as an apprentice, you are paid a wage while learning the trade. At present, apprenticeship certificates are recognized within the issuing province only. There is already an effort under way to create national standards for baker apprenticeship.
If you choose to enroll in a community college, your training will involve classroom instruction as well as some onsite training. An experienced teacher will introduce you to all aspects of the baking profession. Most of the training is done in the school but a few weeks are usually spent in a real bakery
A college certificate is an advantage, especially in a job market that demands higher educational standards. There is no standard, nationwide certificate for college baking courses. However, all community colleges offering baking programs must adhere to guidelines established by their respective provincial education ministries. Some schools may specialize in baking rather than include it as part of a more general cooking program. Some college certificates are only recognized by the province in which the college is located. It is important to understand what provinces recognize a college's certification program before you commit to it.
The third option, on-the-job experience, will suit you if you prefer "hands-on" routine in your work. Most bakers consider previous experience a strong asset for those determined to move ahead in this profession.
Working as a baker demands reliability, organizational skills, sensible time-management, and the ability to work under pressure. You must be prepared to work flexible hours, and since most baking operations rely upon fresh goods, early mornings are standard.
Some of the work may be repetitious, but consistently producing high quality goods that taste, look and smell appetizing is a real challenge, especially within enclosed kitchen conditions that can be uncomfortably hot. Naturally, this profession demands both personal hygiene and workplace cleanliness.
As your skills develop, you will find yourself working on an independent basis. At this level, there is more room to develop your creative talents and express individual ability through your work.