Baker

Bakers are creative individuals, who can follow and create a recipe—often on the spot. They take great pride in their hands-on, challenging work, which is on display every day for customers to enjoy. 

As a Baker, you’re a master of time management—fast and precise, able to produce baked goods under tight timelines. You’re also constantly multitasking, from receiving and measuring ingredients to preparing batters and doughs, baking and decorating. 

You might find yourself working with other Bakers in a retail or bakery, leading the baking at a hotel or restaurant, or running your own business.

What You'll Learn

  • How to prepare doughs and batters 
  • How to decorate cakes and other treats 
  • How to ensure consistent quality across large quantities of baked goods 
  • How to operate large mixers, ovens and other small-scale industrial equipment 
  • How to order, organize and store food safely  

Key Job Skills

  • Monitoring and active learning 
  • Safe food storage and handling 
  • Merchandising, inventory, and sales  
  • Baked goods materials, principles and terminology 
  • Assembly, icing and decoration  

Technical Training

To get certified, you will need to sign up for technical training at an approved training provider in addition to on-the-job training. 

Visit Trades Training BC and EducationPlannerBC for a comprehensive list of what programs are available in your trade at public and non-public schools. 

Technical Training 12 weeks over 3 years
Work-Based Training
5040 HOURS
General Skills
Creative Expressive Precise Visual

Program Updates:

Note: A VALID FOODSAFE Level 1 Certification or equivalent is a pre-requisite to challenge this certification.

Harmonized Program (2024) Information and Resources

In effect starting September 1, 2024

Program Profile

Bakers prepare products such as fermented goods, cookies, quick breads, pastries, cakes, chocolates, confections and frozen desserts. Bakers prepare doughs and batters for baked goods according to formulations. They use mechanized and non-mechanized tools and equipment such as measuring devices, different types of pans, and weight scales in the production of baked goods. Some tools and equipment are digital or computerized. Bakers use bakery equipment such as ovens, fryers, mixers, dough handling equipment, refrigerators and freezers. Other specialized equipment includes chocolate tempering (crystalizing) machines, ice cream makers and depositors. Bakers are responsible for maintaining their tools and equipment in a clean, safe and sanitary manner.

View Program Profile

Exam Information and Resources

Find exam-related information and resources under each menu item below.

Updates:

  • November 2024: OPSN 2024 027 (Baker Harmonized Level 1 & 2 SLE Launch)
  • March 2024: Standardized Level Exams will be deactivated on September 1, 2024, until Harmonized Standardized Level Exams are implemented.

Information:

Updates:

  • November 2024: OPSN 2024 027 (Baker Harmonized Level 1 & 2 SLE Launch)
  • March 2024: Standardized Level Exams will be deactivated on September 1, 2024, until Harmonized Standardized Level Exams are implemented.

Information:

Challenge the Trade

If you have significant work experience in a trade but have never been certified in Canada, you may apply to challenge the certification. Learn more about How to Challenge a Skilled Trade.

OR

If you sponsor apprentices but have never been certified in Canada, you may request to supervise and sign-off apprentices when they are ready to be certified. Please contact customer service for more information.