Baker – Patissier

ACA, Unrestricted Certified Trade

Description

  • Responsible for understanding and practicing safety precautions to protect yourself and others
  • Have a thorough understanding of business practices in order to develop and maintain a rapport with co-workers, maintain inventory control and develop a production schedule amongst other things
  • Baking bread, buns and rolls by straight or sponge dough
  • Baking yeast-raised pastry
  • Producing paste/dough products and puff pastry
  • Baking cookies, pies, tarts and squares
  • Preparing and producing basic fillings
  • Producing batters which will later be baked
  • Responsible for producing aerated products
  • Able to produce fillings, icings and creams
  • Responsible for producing and finishing cakes
  • Able to produce decorated and specialty items in addition to confectionery items
  • Responsible for producing ices
  • Able to dispaly and present finished products in packaging and/or display cases

Personal Qualities

  • You care about personal hygiene
  • You have the stamina to be on your feet for long periods of time
  • You are able to do heavy lifting

Career Opportunities

  • Hotels and restaurants employ bakers but some contract out their baking to wholesale manufacturers
  • Demand is high from bake shops and bakery cafes for personalized services
  • Many bakers are self employed

Educational/Training Requirements

  • The minimum entry for apprenticeship is Grade 12
  • Completion of a 6,130 hour apprenticeship program is required
  • If you have completed 7,000 hours of on the job experience/training but have not completed the Apprenticeship Program you may be eligible to challenge the Certificate of Qualification
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