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Baker
Bakers prepare and bake breads, pastries, and other baked goods. Bakers that
work in grocery stores and specialty shops usually make small quantities of
products for sale but in manufacturing they use high-volume machines to make
larger amounts of product at a time. They can also work for bakeries, cake
shops, bread shops, hotels, restaurants, cafeterias, factories, and cruise
ships. Bakers need to have knowledge of applied chemistry, ingredients and
nutrition, government regulations, business concepts, production processes, and
operation and maintenance of machinery to be able to create and market
products. A general knowledge of computers is also necessary as modern
operations use automated machinery that is operated by computers. To become a
Baker you can begin as trainee and learn through on the job training or you can
become an apprentice and earn a certificate in baking. To earn your certificate
you need to be good at baking, icing, cake decorating, and making calculations.
When mixing ingredients, the recipe may not be for the quantity that you need.
In this case, a Baker would have to able to change it proportionately so that
the product comes out right. If you were to earn your
Associates Degree in International Baking and Pastry at
Florida Culinary Institute you would have to take College Algebra,
Psychology of Personal Adjustment, Art Appreciation, and Ethics along with
courses about baking. In 2000 the median yearly earnings for Bakers was
$19,710.
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Image courtesy of St.Petersburg Times |
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