Scope

Bakers prepare products such as yeast-raised goods, cookies, quick breads, pastries, cakes, chocolates, confections and frozen desserts. They are employed in bakeries, supermarkets, catering companies, hotels, restaurants, cruise ships, institutional facilities or may be self-employed. Types of bakeries include wholesale, retail, in-store and specialty establishments.

Bakers may produce a wide variety of baked goods or specialize in certain types of products such as breads, pastries or confections. They prepare doughs and batters for baked goods according to set formulas or their own formulas. They use ovens and fryers to produce food that may be decorated or finished. They are responsible for maintaining their tools and equipment in a clean, safe and sanitary manner.

The work environment for this trade is clean and sanitary. However, depending on the work performed, a baker can expect to be exposed to hot or cold environments. Early morning or night shifts are common in this trade. Long shifts are also common during peak periods.

Key attributes for people entering this trade are physical stamina, hand-eye coordination, fine motor skills and artistic ability. They must also have a commitment to sanitation, public health standards and ongoing learning. Some hazards in this trade are burns and injuries from heavy lifting.

The baker trade may have some similarities or overlaps with the work of cooks.

Bakers may be involved in several business aspects of the profession such as inventory control, production scheduling, purchasing, costing and waste management. Experienced bakers may use the skills they develop in this trade to work in sales and marketing, teaching, product development and management.

Observations

For consumers, there are more upscale products and a greater variety in products than ever before.

Health-related issues and diet requirements have become increasingly important to the baking trade and the food manufacturing industry. Consumer health concerns regarding food allergies and sensitivities, diabetes and transfats are becoming more common.

There are more convenience products in the industry and parbaked goods are becoming mainstream.

There is new technology in the equipment that bakers use. Some new equipment includes automated fermentation units (levain) and computer imaging equipment and software.

Canadian-made bakery products are increasingly sought after by foreign markets.

Safety

Safe working procedures and conditions, accident prevention and the preservation of health are of primary importance to industry in Canada. These responsibilities are shared and require the joint efforts of government, employers and employees. It is imperative that all parties are aware of circumstances and conditions that may lead to injury or harm. Safe learning experiences and environments can be created by controlling the variables and behaviours that may contribute to accidents or injury.

It is generally recognized that a safety-conscious attitude and work practices contribute to a healthy, safe and accident-free working environment.

It is imperative to apply and be familiar with the Occupational Health and Safety Acts and Workplace Hazardous Materials Information System (WHMIS) Regulations. As well, it is essential to determine workplace hazards and take measures to protect oneself, co-workers, the public and the environment.

As safety education is an integral part of training in all jurisdictions, personal safety practices are not recorded in this document. However, the technical safety aspect relating to each task and sub-task are included throughout this analysis.

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