Baker

Note: This trade is transitioning to a Pan-Canadian Harmonized program, so it is important that Apprentices understand how that impacts their program path. Details on the transition can be found via SkilledTradesBC, or contact your trainer for the most current updates.

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 5,040 hours of work-based training. Refer to SkilledTradesBC for full details.

PROGRAM TYPES

No Active Intakes

INSTITUTIONS THAT OFFER THE PROGRAM BUT HAVE NO ACTIVELY SCHEDULED INTAKES BEFORE APRIL 2025

Institution

Campus

Program

Contact

VCC

Downtown Campus

Baking & Pastry Arts including High School