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Bakers make bread, cakes and pastries using flour and other ingredients.
Bakers prepare and bake all types of breads, rolls, cakes, pastries and
other baked goods. They usually work for bakeries that sell food for direct
consumption by the public, or they may work for large
organisations such as
airlines, hotels or the military. They use raw ingredients and combine them
either using machines or even by hand, bake them in ovens, and also glaze
and decorate them. They may also slice and wrap these products for
individual consumption.
ANZSCO description: 351111 Prepares and bakes bread loaves and
rolls.
Alternative names: Bread Baker
Specialisations: Breadmaker, Cake
Maker, Doughmaker, Pastrycook
Knowledge, skills
and attributes
Bakers need:
- good hand-eye
coordination
- good organisational
skills
- the ability to read and
follow recipes, to be creative
- the ability to follow
strict health and safety standards
- good health with no
skin or breathing complaints
- the ability to meet
strict deadlines
- to maintain a neat and
clean appearance

(Source:
Your Career)
Duties and Tasks
Bakers may perform the following tasks:
- check that equipment meets health and safety
regulations
- check the quality of raw materials and weigh
ingredients
- mix dough and batters by hand or machine, then
place in tins or trays
- load tins or trays into ovens, keeping an eye on
the oven temperatures and the appearance of the bread, cake or pastry
- unload ovens when the bread and other products
are baked, take products out of trays and put aside to cool
- glaze or decorate cakes and pastries with icing
or cream
- order baking supplies from wholesalers
- operate slicing and wrapping machines
- serve customers.
Working conditions
Bakers often work nights and early mornings to prepare their products for
the coming day. They may work in plants, where large quantities of generic-
baked goods are produced, or alternately in craft bakeries, which are
smaller and produce a greater variety of more handmade baked goods.
This type of work tends to be repetitive.
The increased use of machinery has reduced heavy work for bakers. However,
they still have to stand a lot of the time. Most bakers work full time, and
they often work late at night or early in the morning. They may also work on
weekends and public holidays. Conditions in the bakery are usually hot and
humid.
Tools and technologies
Bakers often use and operate large industrial-sized mixing machines and
ovens. The baked goods that they create are usually transported using tins
and trays. Once products have been baked, they may also be decorated using
glazing or decorating tools. Bakers also use slicing and wrapping machines
to package their products for sale.
Education and training/entrance requirements
To become a qualified baker you usually need to complete an apprenticeship.
A breadmaking or baking (combined) apprenticeship usually takes 36 months to
complete and both are available as school-based apprenticeships.
Did You Know?

The trade of baking is one of the oldest trades in the world, with archaeological diggings
in Egypt dating bakeries to 6000 BC.
Bakers work to produce one of the most basic
commodities in Western civilisaton bread. While bakers work primarily with flour,
bakeries will also stock a wide range of other ingredients which they use to create meat
pies, sausage rolls, cakes, scones, lamingtons, custard tarts, apple turnovers, danishes,
doughnuts, damper, foccacia, and many more pastry treats.
Although a lot of bread is made
by hand, some machinery may be used in preparing and mixing bread and pastry doughs and
cake mixes.
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