On-the-job training is the most common method of learning for bakers.
Long-term on-the-job training is the most common path to gain the skills necessary to become a baker. Some bakers start their careers through an apprenticeship program or by attending a technical or culinary school. No formal education is required.
Although there are no formal education requirements to become a baker, some candidates attend a technical or culinary school. Programs generally last from 1 to 2 years and cover nutrition, food safety, and basic math. To enter these programs, candidates may be required to have a high school diploma or equivalent.
Most bakers learn their skills through long-term on-the-job training, typically lasting 1 to 3 years. Some employers may provide apprenticeship programs for aspiring bakers. Bakers in specialty bakery shops and grocery stores often start as apprentices or trainees and learn the basics of baking, icing, and decorating. They usually study topics such as nutrition, sanitation procedures, and basic baking. Some participate in correspondence study and may work toward a certificate in baking.
Some bakers learn their skills through work experience related to baking. For example, they may start as a baker’s assistant and progress into a full-fledged baker as they learn baking techniques.
Licenses, Certifications, and Registrations
Certification is voluntary and shows that a baker has the skills and knowledge to work at a retail baking establishment.
The Retail Bakers of America offers certification in four levels of competence, with a focus on several topics, including baking sanitation, management, retail sales, and staff training. Those who wish to become certified must satisfy a combination of education and experience requirements before taking an exam.
The education and experience requirements vary by the level of certification desired. For example, a Certified Journey Baker requires no education but must have at least 1 year of work experience. A Certified Baker must have 4 years of work experience and 30 hours of sanitation coursework, and a Certified Master Baker must have 8 years of work experience, 30 hours of sanitation coursework, and 30 hours of professional development education.
Communication skills. Bakers, especially retail bakers, must have good communication skills in order to deal effectively with customers.
Detail oriented. Bakers must closely monitor their products in the oven to keep them from burning. They also should have an eye for detail because many pastries and cakes require intricate decorations.
Math skills. Bakers must possess basic math skills, especially knowledge of fractions, in order to precisely mix recipes, weigh ingredients, or adjust mixes.
Physical stamina. Bakers stand on their feet for extended periods while they prepare dough, monitor baking, or package baked goods.
Physical strength. Bakers should be able to lift and carry heavy bags of flour and other ingredients, which may weigh up to 50 pounds.