Baker

Introduction

Bakers prepare, bake and finish bread, pastry, cakes and confectionery products. Plant bakers operate machines to produce goods on a large scale. Workers in smaller craft bakeries do more by hand and often produce a wider range of goods in smaller batches.

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Work Activities

Bakers prepare, bake and finish a range of bread, pastries, cakes and savouries. They need to know how to make many types of bread and confectionery and must keep up-to-date with new varieties.

There are two types of bakery: plant bakery and craft bakery.

Plant bakery is done in a factory, which usually works 24-hours a day and produces large quantities of bread, and pre-packed cakes and pastries.

Operators and assistants control machinery which prepares dough, and other mixes, then moves them automatically through different processes. These include moulding, proving (rising the dough), baking, cooling, slicing and wrapping. The baker has little opportunity to be creative and work may be similar to that of a food technician.

Craft bakeries are smaller and usually produce a greater variety of goods in smaller batches.

Most craft bakeries are automated to some degree, but a lot of processes, such as dipping eclairs in chocolate or filling cakes with jam, are done by hand. There is much more scope for creative work such as icing fancy and celebration cakes. Routine work, such as packing or putting goods out on racks for delivery, is done manually.

In supermarket or instore bakeries or craft bakeries attached to shops, part of the work of trainee bakers is to display goods, serve customers over the counter, and handle cash sales.

Bakers must follow hygiene, health, and safety regulations when handling food and dealing with equipment. They wear protective clothing - usually a white coat or apron and a hat. Long hair has to be tied back and suitable shoes must be worn.

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Personal Qualities and Skills

You need to be quick and methodical as you will often work to tight deadlines. You should be able to concentrate on tasks that may be repetitive, but must be done accurately, for example measuring ingredients. You must pay attention to detail and be good with your hands.

As a craft baker, especially, you should be creative in the way you finish or decorate products.

Trainees may also serve customers, so you should enjoy dealing with the public and be able to handle cash.

Bakeries can be warm. The work involves a lot of standing and some heavy lifting, so you should be reasonably fit. The job may not suit people who suffer from skin complaints, such as eczema, or breathing complaints, such as asthma.

Many bakers have to work different shifts around the clock early, late and night. Those producing fresh bread every morning for selling that day must start work very early every day.

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Pay and Opportunities

The pay rates given below are approximate.

Bakers earn in the range of £14,000 - £18,500 a year, rising to £21,000 - £25,000. Higher earners can make around £28,000 - £35,000 a year. Hourly rates are in the range of minimum wage to £8.25 an hour.

Bakers usually work a 39-hour week, which may include early starts, late finishes, shift work and work at weekends.

Employers throughout the UK are plant and craft bakeries, and supermarket in-store bakeries. Some bakers work for hotels and catering organisations, but most work for commercial bakeries.

Self-employment for experienced bakers/confectionery/patisserie makers is often possible.

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Adult Opportunities

It is illegal for any organisation to set age limits for entry to employment, education or training, unless they can show there is a real need to have these limits.

Skills and abilities gained in handling food can be useful. Practical work using your hands is an advantage, for example, in food processing industries.

Modern Apprenticeships in craft bakery may be available in some areas. They include SVQs at level 2/3, and can contain some additional qualifications, such as certificates in food hygiene.

For entry to full-time courses, colleges will usually consider applications from candidates who do not meet their usual entry requirements. You should check the admissions policy of individual colleges.

• 13% of people in occupations such as baker work on a self-employed basis.
• 26% work part-time.
• 8% have flexible hours.

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