Baker

Duties

Bakers prepare and bake breads, cakes, cookies, pastries, pies and other baked goods.

Depending on the size and nature of the bakery, bakers may be involved in any combination of the following duties:

• weighing, measuring and mixing ingredients, according to recipes or special customer instructions,
• cutting and forming dough,
• mixing and depositing batters,
• preparing fillings,
• using ovens to bake products,
• frying doughnuts,
• decorating baked goods,
• cleaning bowls and pans after use,
• preparing production schedules to determine the variety and quantity of goods to be produced,
• purchasing, stocking and rotating ingredients and supplies, and
• operating production machinery.

For more information regarding tasks and activities, please review the Trade Regulation.

Working Conditions

Bakers work in a clean, well ventilated and well-lit environments. Bakers generally work 40 hours based on a five day week and may often have to work in shifts.

Despite operating hot ovens and production equipment there are very few accidents.

Skills and Abilities

The work is most rewarding for those who enjoy creating things with their hands. It is a fitting occupation for those who like stability and security in their work.

To be successful in their trade, bakers must have:

• good health and physical stamina,
• manual dexterity,
• the ability to use proper lifting techniques to lift items up to 20 kilograms, and
• a responsible attitude about ensuring that public health standards are met.

Employment and Advancement

Bakers are employed in retail and wholesale bakeries, supermarkets, hospitals, institutions, hotels, catering companies, restaurants and camps and may have to work night shifts. Employment is fairly constant throughout the year.

Journeyperson wage rates vary, but generally range from $20 to $25 an hour, plus benefits.

Experienced bakers may advance to supervisory positions: start their own businesses or transfer their skills to related occupations such as cook, pastry cook, cake decorator, baking instructor or supply-company salesperson.

Working in Alberta

To work as a baker in Alberta, a person must:

• be a registered apprentice, an Alberta-certified journeyperson, hold a valid recognized credential , OR
• work for an employer who is satisfied that the worker has the skills and knowledge expected of a certified journeyperson, OR
• be self-employed.

Bakers learn their skills by registering with Alberta Apprenticeship and Industry Training to participate in apprenticeship training. Upon successful completion, they are awarded the Alberta Journeyman Certificate.

A baker who holds a valid trade certificate from Alberta or from another Canadian province or territory may apply to write the Interprovincial Exam and, if successful, be granted a Red Seal under the Interprovincial Standards Red Seal Program. The Red Seal is recognized throughout most of Canada.

A baker who holds a valid recognized credential that does not have a Red Seal may apply for:

• an Alberta trade certificate under the Qualification Certificate Program
• an Alberta Equivalency document under the Equivalency Program.

Bakers who:

• hold a credential that is not recognized or is no longer valid in an Alberta-designated trade, OR
• can demonstrate their experience, skills and knowledge in an Alberta-designated trade, and meet the standards and requirements established by the Alberta Apprenticeship and Industry Training Board

may be eligible to apply for trade certification under the Qualification Certificate Program.

Individuals possessing a valid recognized credential in Alberta are eligible to receive a Blue Seal business credential after completing the necessary requirements.

Apprenticeship Training

The term of apprenticeship for a baker is 3 years (three 12-month periods) including a minimum of 1560 hours of on-the-job training and 8 weeks of technical training each year.

• An applicant who previously completed courses of study or work experience related to the baker trade or holds a related journeyperson certificate and has the employer's recommendation, may qualify for credit that could reduce the term of apprenticeship. Inquiries about credit for previously completed courses of study or work experience can be directed to an apprenticeship representative toll-free at 1-800-248-4823.
• A person who has previous training or work experience in the trade and wants to determine their level of skill and knowledge for entry or advanced standing in an apprenticeship program may complete the online Prior Learning Assessment Application.  For more information, see the online Prior Learning Assessment Guide.
• A high school student can become an apprentice and gain credits toward apprenticeship training and a high school diploma at the same time under the Registered Apprenticeship Program (RAP).

To learn the skills required of a baker in Alberta and be issued an Alberta Journeyman Certificate, a person must:

• satisfy the entrance requirements or pass the entrance exam (see Entrance Level Competencies, Exam Counselling Sheet, Entrance Exam Study Guide, and Entrance Exam Support Materials List)
• find a suitable employer who is willing to hire and train an apprentice

Most employers prefer to hire high school graduates and may select apprentices from among their current employees.

For holders of an existing trade certificate, it can serve as your entrance requirement equivalency when registering in an additional trade.

• complete the online Apprenticeship Application and Contract
• pay the non-refundable application fee as part of the application process 
• complete the required on-the-job training
  - during on-the-job training, apprentice bakers earn at least 65 percent of the journeyperson wage rate in their place of employment in the first year, 75 percent in the second, and 85 percent in the third year.
• complete all of the program requirements as identified in the course outline
• enroll in technical training
• review books and materials required for training
• successfully complete all required exams

Apprentices involved in the Career and Technology Studies (CTS) stream in high school may be eligible for credit towards their apprenticeship first period training. 

Apprentices may attempt the Interprovincial Exam in the final period of their apprenticeship training and, if successful, be granted a Red Seal.

When apprentices attend technical training, they are required to pay the applicable tuition fee and purchase course supplies.

Student loans, grants, scholarships and other financial assistance may be available. For more information see Financial Assistance, visit an Apprenticeship and Industry Training office or call toll-free to 1-800-248-4823.

Interprovincial Standards Red Seal Program

A baker who holds a valid trade certificate from Alberta or from another Canadian province or territory may apply to write the Interprovincial Exam and, if successful, be granted a Red Seal under the Interprovincial Standards Red Seal Program. The Red Seal is recognized throughout most of Canada.

To prepare for the exam see the Exam Counselling Sheets and review available resource materials.

Qualification Certificate Program

For a Qualification Certificate based on a recognized credential or work experience in order to prepare for the exam(s) please refer to the Exam Counselling Sheets and review available resource materials.

Time spent on supervisory or foreman duties, counter work, heading the tool crib, or on training course is NOT counted as 'hands-on' work experience.

Equivalency Program

A person who holds a valid recognized credential does not require an Alberta equivalency document to work in the trade in Alberta.

However, some employers may require Alberta documentation as proof that the holder is allowed to work in the trade or that the holder's credential is recognized.

Click for more information on the Equivalency Program.