Baker

Bakers prepare doughs, batters and other ingredients and then produce items such as bread, buns, cakes, pies, cookies and other baked goods. Bakers may run baking machinery such as high-volume mixing machines, ovens and equipment to produce large quantities of goods, ensuring that product quality meets established standards. Bakers may create production schedules to decide the type and quantity of goods to purchase, and may supervise sales of baked goods. They may also hire, train and supervise baking and kitchen staff. Bakers are employed in a variety of food establishments but the vast majority of work takes place in retail settings such as supermarkets, specialty bakeries, restaurants and hotels.

Baker is a nationally designated trade under the Interprovincial Standards Red Seal program.

Recommendations

Physical stamina, good hand-eye coordination, fine motor skills and artistic ability. A Foodsafe Level 1 Certificate is required prior to enrolment in a training program.

 

The following education is recommended: Grade 10 or equivalent (Grade 12 is preferred), including English 10, Math 10, Science 10.

 

The Apprenticeship Program comprises Levels 1-to-3 of progressive training, with each Level taking 4 weeks (120 hours) to complete. In addition, apprentices are required to accumulate 5,400 hours of work-based training. Refer to SkilledTradesBC for full details.

PROGRAM TYPES

Institution

Campus

Date

Program

Contact

Van. Island University

Nanaimo

Jan 06 2025Jan 31 2025

Baker

Institution

Campus

Date

Program

Contact

Van. Island University

Nanaimo

Feb 03 2025Feb 28 2025

Baker

Institution

Campus

Date

Program

Contact

VCC

Downtown Campus

Feb 03 2025Feb 28 2025

Baking and Pastry Arts (Baker) Apprentice

Institution

Campus

Date

Program

Contact

VCC

Downtown Campus

Mar 03 2025Mar 27 2025

Baking and Pastry Arts (Baker) Apprentice

© Copyright 2024 Trades Training Consortium of British Columbia. All rights reserved.