Pastry Chef/Baker
What does a Pastry Chef/Baker do?
- Bakers mix dough according to recipes and bake breads, pastries, and
other bakery goods.
- In large industrial bakeries they supervise the activities of production
workers.
- Duties include measuring, sifting and mixing ingredients, rolling,
cutting, setting oven temperatures.
- They may specialize in production as Dough Mixers, Dividers, Dough Brake
Operators, Molding- Machines Operators, Bench Hands, Oven Tenders, or as
Pizza Bakers, Bread Bakers, Pastry Cooks, and Pie Makers.
- They may use mixers and ovens and also decorate certain baked products
by hand.
Salary and Employment Outlook:
EDD Labor
Market Information
Occupational Outlook Handbook
Career Info Net
Typical Employers:
Most bakers are employed by wholesale bakeries, central baking plants for
retail bakeries and by bakeries of large grocery stores. They work for hotels
and restaurants, neighborhood bakeries and institutions such as colleges or
hospitals. Some are self-employed or manage small specialty shops.
Preparation:
Training requirements vary from none to three or four years' experience,
depending upon the specialty. Most are hired as helpers. Workers must be 18
years old, have good health and clean appearance. They must be able to read and
write English. Trainee Bakers are chosen from helpers who demonstrate interest
and ability. Apprenticeship programs may be available. High school graduation or
a GED is required to enter apprenticeship programs in some parts of the state.
Most Bakers learn the trade from journey-level Bakers in on-the-job training
which varies with the specific skill being learned. You can also get training
and experience in the military.
Educational Program(s):
Food Service
Related Programs: Apprenticeship Programs, Food Science and Technology