Bakers & Patisseries prepare doughs, batters and other mixing ingredients and then produce items such as cakes, pies, bakes, cookies, batters for muffins, cookies, icings, and frostings and other baked goods. They also produce breads, buns and rolls from straight and sponge doughs and produces yeast-raised goods, puff paste goods, aerated products, choux, pastes, tarts and squares.

 

They are employed in a variety of food establishments but the majority of work takes place in retail settings and other estaplishments such as supermarkets, specialty bakeries, restaurants, hospitals, institutions, catering companies, camps and hotels.

 

Their major responsibilities are nutrition, food costs and sanitation. While specific duties vary depending upon the type of establishment, it is the Bakers responsibility to prepare meals that are both appealing and nutritious. Knowledge of safety, sanitation and food storage, with human and customer relations is highly expected.

 

Experienced Bakers & Patisseries can advance through promotions with the same employer or by moving to more advanced positions with other employers. Experienced bakers may advance to supervisory positions, head baker, general managers or food editors.

 

Bakers & Patisseries work under pressure and the work volume can be considerable. Shift work and having to work weekends, holidays and even night shifts are very  common. Burns and cuts are common occupational hazards.

 

Industry Changes

 

The Red Seal is the highest government endorsed certification, and there are many ways for culinary industry professionals to advance their careers. The most notable of these is through the Canadian Culinary Federation, which offers certification as a Chef de Cuisine. Those who hold this status are among an elite group who are considered to have achieved the highest level of expertise in the Canadian culinary industry.

Apprentices may attempt the Inter-Provincial Exam in the final period of their apprenticeship training and, if successful, be granted a Baker Red Seal certification.

 

There is a multitude of career opportunities for certified Bakers including marketing, media, education, product development, consulting and owning their own businesses. Bakers may transfer their skills to related occupations such as cooks, pastry cook, cake decorator, baking instructor or supply company salesperson.

 

Over the next five years, the employment outlook is considered to be excellent. The lack of trained and qualified Bakers & Patisseries and the expected increased retirement rate in this trade highlight the opportunities within the industry for good potential jobs.

The career for Bakers & Patisseries is becoming increasingly complex, so Bakers who have had formal training may find the most opportunities. Demand should also be high for those who stay informed about new developments and techniques in this field.

 

Safety

 

Safe working practices and accident prevention are the primary importance to the health and safety of all person(s) at any or all work place environments. All person(s) including employee, employer and government, share this responsibility in order to keep everyone free of any dangers or accidents that may cause an individual(s) serious bodily harm or death.

The Occupational Health and Safety Acts and Workplace Hazardous Materials Information System (WHMIS) Regulations, should be consistently reviewed and enforced in every work place environment.

Educating and understanding these regulations is everyone’s responsibility in order to keep a safe work place environment.

Material Safety Data Sheets (MSDS) has contributed to a safer work place environment. Health and safety has become a high priority in the workplace due to increased awareness of dangers and the identifications of hazardous materials.

Practicing health and safety is a tremendous contribution to a safe and accident free work place environment.

 

Job Tasks

Depending on the establishment, Bakers & Patisseries may be involved in any combination of the following duties and much more: 

 

• Bake bread, buns/rolls by straight or sponge dough

• Bake yeast-raised pastry

• Baking pastries

• Cleaning and cutting meats, poultry and fish

• Cleaning cooking utensils and kitchen equipment

• Cutting and forming dough

• Decorating and Frosts baked goods

• Displays and presents products

• Frying doughnuts

• Learning menus to estimate food requirements and obtain the necessary food from storage and suppliers

• Mixes or blends a variety of ingredients and bakes them in an oven

• Mixing and depositing batters

• Preparing buffets (e.g., showpieces, platters)

• Preparing, seasoning and cooking such foods as meats, salads, soups, fish, desserts, vegetables, gravies, sauces and casseroles

• Prepares and bakes breads, cakes, pastries and many other baked goods

• Preparing special diets

• Preparing portions on a plate and add gravies, sauces and garnish to servings

• Preparing production schedules to determine the variety and quantity of goods to be produced

• Prepare and produce basic fillings

• Produce paste/dough products

• Produce cookies, pies, tarts, squares

• Produce batters

• Produce aerated products

• Produce fillings, icings and creams

• Produce and finish cake

• Produce decorated and specialty items

• Produce confectionery items

• Purchasing, stocking and rotating ingredients and supplies

• Operating production machinery

• Overseeing menu planning, regulating stock control and supervising kitchen staff

• Using ovens to bake products

• Washing, peeling and cutting vegetables

• Weighing, measuring and mixing ingredients, according to recipes or special customer instructions

• …and much more

 

Tools

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• 7in Santoku

• 9in Chefs Knife

• Aluminum Foil

• Apron and Chefs Coat

• Bamboo Steamer

• Blender

• Boning Knife

• Bread Knife

• Cast Iron Skillet

• Champagne Stopper

• Citrus Press

• Cleaver

• Crock pot

• Digital Scale

• Donabe Smoker

• Egg Cutter

• Electric Knife

• Fish Scaler

• Flexible Plastic Cutting Boards

• Food Mill

• Griddle Pan

• Knuckle Pounder

• Laser Thermometer

• Le Creuset

• Mandoline

• Meat Thermometer

• Melon Baller

• Mezzaluna

• Mixing machines

• Onion Goggles

• Oyster Knife

• Pearing knife

• Pepper Grinder

• Pressure Cooker

• Salad Spinner

• Silpats

• Slicer Knife

• Spatula

• Spice Grinder

• Spoon

• Stand Mixer

• Tupperware Bowls

• Twine

• Wok

• Zester

• …and much more

 

Skills

 

• Computer Knowledge

• Critical Thinking

• Creativity

• Designing

• Decision Making

• Fluent in English with reading and writing competency

• Genuine interest in preparing food and working with people

• Good health and physical stamina

• Have a keen sense of taste and smell

• Leadership

• Manual Dexterity

• Numerical/Math Skills

• Oral Communication

• Organization Skills

• Problem Solving

• Patience

• Ready to work as members of a team

• Willing to maintain the high standard of cleanliness necessary and ensuring that public health standards are met in any food establishment

• Writing

• …and much more

 

General Wages

• Average   -   $20.75/hr

• Minimum - $15.00/hr

• Maximum - $25.50/hr

 

Sample Q&A

 

1. Which of the two following are the main ingredients in a black forest cake?

a. butter and cherries

b. pastry crème and icing

c. whipping cream and cherries

d. chocolate icing and cherries

Ans. C

 

2. Which of the following is the leavening agent in a souffle?

a. Baking Power

b. Whipped egg whites

c. Baking Soda

d. Yeast

Ans. B

 

3. Cake designers often use a type of sugar-based dough which is thin and lightweight and is called?

a. Fondant

b. Pastillage

c. Butter cream

d. Marzipan

Ans. B

 

4. How many millilitres are in a tablespoon if a baker needs 6 tablespoons of butter?

a. 25ml

b. 10ml

c. 15ml

d. 20ml

Ans. C

 

5. When a baker is making a mousse, the baker folds whipped cream into the base at the very end and should be whipped to which of the following?

a. soft peaks

b. high peaks

c. low peaks

d. stiff peaks

Ans. A

 

6. Which of the following kind of icing is typically used to assemble gingerbread houses?

a. Flat Icing

b. Ganache

c. Italian Buttercream

d. Royal Icing

Ans. D

 

7. When the crust is all wet and droopy on top, and the correct apples were chosen, which of the following should have been accomplished?

a. cooked the cooked pie a little longer

b. brushed egg yolk onto the top crust

c. cut slits in the top crust to let out steam

d. put foil around the edges of the crust

Ans. C