baker

The work

Bakers use a range of methods to produce bread and confectionery products. They will usually work in one of three types of bakery.

Work in a plant bakery involves the use of machinery and production lines to manufacture large amounts of baked goods for shops, supermarkets and other major consumers.

Work in an in-store bakery - which is usually part of a supermarket - involves using some automated machinery to make fresh bread products to be sold in the store.

A baker in a craft bakery will bake products on a smaller scale to be sold in a small shop or chain of specialist shops. The work is more varied and although some machinery is used, more of the work is done by hand.

Hours and Environment

Bakers work 39 hours a week over five days, with very early starts. Plant bakeries usually operate shifts on a rota system which will include nights and weekends. In-store or craft bakers usually work Saturdays.

The work involves a lot of standing, lifting and carrying trays and heavy sacks of flour, although lifting equipment is widely used.

Bakeries are noisy and dusty. Those with asthma, an allergy to dust, and some skin conditions may find this kind of work unsuitable. There are strict health, safety and hygiene requirements and employers usually supply protective clothing such as hats and overalls.

Skills and Interests

To be a baker, you should:

• be numerically accurate for measuring ingredients, ordering supplies and calculating cooking times
• be manually skilled and creative for moulding dough and decorating confectionery products
• be able to work quickly and meet time deadlines
• have good organisational skills
• be aware of safety and hygiene regulations concerning food production and machinery operation
• be physically fit.

Entry

You can train for bakery work without having any formal qualifications, however, GCSE/S grades in English, maths, science or food technology are useful.

In Scotland, before starting work in the baking industry, it is possible to take the SQA Scottish National Certificate in Craft Baking which you can do without having any formal qualifications.

There is a BTEC National Certificate in Food Science and Manufacturing Technology which can be taken before entering the bakery industry, and include food safety, flour confectionary, and bread technology. Entry requirements for this course are likely to include four GCSEs (A-C) or equivalent. This type of qualification will be useful if you want to be a supervisor or manager.

There are no age restrictions for entry except that you should be at least 18 years of age to work in plant bakeries because of the shift patterns.

Training

Training is usually on the job. Many people start as trainees and work towards an NVQ/SVQ in Bakery, available at levels 1, 2, and 3. Areas covered in these qualifications include:

• hygiene standards in food and drink
• bakery and retail service
• dough production
• flour confectionery production
• (NVQ level 3) design and development of specialist individual bakery products.

For plant bakery work the most relevant NVQs/SVQs are in Food and Drink Manufacturing Operations at Levels 1, 2 and 3.

As basic food hygiene is compulsory for all food handlers, food hygiene, and health and safety qualifications are recommended for all bakery work. Qualifications are awarded by organisations including the CIEH, RIPH and the RSPH.

Apprenticeships may be available for those under the age of 24. In England these are currently Apprenticeships (level 2) and Advanced Apprenticeships (level 3). To find out more about these, visit www.apprenticeships.org.uk

Apprenticeships may be different in other areas. For further information see Scotland , Wales and Northern Ireland

Opportunities

Qualified bakers can earn promotion to bakery supervisor, chargehand or production manager. Formal qualifications may not be required as senior positions are more dependent on demonstrating ability and commitment. It may be necessary to move around the country to gain experience for promotion. It is also possible to work overseas as a baker.

Experienced bakers can choose to work for a flour-mill or bakery equipment company as a sales representative, technical adviser or as a test baker, developing different baking techniques. Some move into teaching baking skills in a college or training centre.

Craft bakers with experience can set up and run their own bakery business.

Annual Income

Figures are intended as a guideline only.

New entrants can earn around £10,000 to £12,000 a year.
Experienced bakers can earn about £15,500.
Senior bakers can earn up to £22,500.

Additional payments may be made for working overtime or shifts.

Further information

Providence House
2 Innovation Close
York
YO10 5ZF
Tel: 0845 644 0448 Atholl House
4 Torphichen Street
Edinburgh
EH3 8JQ
Tel: 0131 229 1401 6 Catherine Street
London
WC2B 5JW
Tel: 020 7420 7190

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