Bakers prepare doughs, batters and other ingredients and then produce items such as bread, buns, cakes, pies, cookies and other baked goods. They 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 Inter-provincial Red Seal program.
In some cases, Bakers are asked to produce special-order items such as decorated cakes or pastries while in other cases they work according to a regular production schedule, which they use to plan the type and quantity of goods to produce.
Bakers are typically required to work early morning hours to have their goods available for sale during normal business hours. They often work with large mixers, ovens and other small-scale industrial equipment and must be able to work safely to avoid burns or other workplace injuries.
While Bakers have been a part of the food business for a long time, the products they make and the skills they require to succeed are changing. The health and fitness interests of an increasingly diverse group of consumers have led to Bakers being asked to produce a wider variety of specialty products. Most experts predict that specialty products will become more popular and that larger commercial bakeries will require fewer Bakers due to mechanization.
As well, Bakers are increasingly being asked to work with other staff to purchase supplies and plan the merchandising of the finished products.
Baker Profile
Click here for a list of ITA-approved institutions
CS011.2 Baker Challenge Package
CS012.1 Baker Equivalency Package
CS002.2 Baker
Inter-Provincial Examination Information
All of the Inter-Provincial examinations have an assigned number of questions based on each National Occupational Analysis (NOA) blocks and tasks. Refer to the table for an assigned number of questions per exam, the assigned number of questions per block section and the assigned number of questions per task for this trade.
For more information on the program, please contact:
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