Bakers perform some or all of the following duties:
Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders
Bake mixed doughs and batters
Frost and decorate cakes or other baked goods
Ensure quality of products meets established standards
Draw up a production schedule to determine the type and quantity of goods to produce
Purchase baking supplies
May oversee sales and merchandising of baked goods
May hire, train and supervise baking personnel and kitchen staff.
Completion of secondary school is usually required.
Completion of a three- or four-year apprenticeship program for bakers
Completion of a college or other program for bakers is usually required.
On-the-job training may be provided.
Trade certification is available, but voluntary, in Newfoundland and Labrador, Nova Scotia, Prince Edward Island, New Brunswick, Quebec, Ontario, Alberta, British Columbia, the Yukon, the Northwest Territories and Nunavut.
Red Seal endorsement is also available to qualified bakers upon successful completion of the interprovincial Red Seal examination.