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Production Bakers measure, mix, and bake ingredients according to recipes to produce bread, pastries, and other baked goods. In large bakeries and institutional food service kitchens, Production Bakers usually perform one or more of the steps needed to turn out finished baked products.

JOB DUTIES

Production Bakers may:

Measure and weigh ingredients to prepare batters, dough, fillings, or icings

Dump ingredients into mixing machines to mix them to specifications

Roll, cut, and shape dough to form sweet rolls, breads, and related products

Place dough or batters in pans, molds, or on sheets

Observe the color of products being baked and adjust the oven controls to maintain temperature, humidity, and baking time

Apply glaze, icing, or other topping to baked goods

Keep records of production

Tend automatic machines and conveyor systems for mixing, dumping, and feeding into ovens

Tools, equipment, and materials used may include:

OCCUPATIONAL SPECIALTIES

Production Bakers may have specialty titles depending on specific areas of baking in which they work:

526.381-018 TEST BAKERS bake loaves of bread, carefully testing the weighing and measuring of flours, mixing and blending of ingredients, examining and comparing of finished loaves, and recording of properties of different loaves.

526.381-022 CAKE TESTERS bake samples of premixes, such as cake, biscuit, muffin, and pancake, to test quality of the product against certain desired standard prior to packaging.

In wholesale bakeries, Bakers (all-round Bakers) usually supervise Production Bakers who operate different machines in the baking process. Those who supervise must have a working knowledge of basic recipes and processes; ovens; mixing, molding, and wrapping machines; and special equipment to produce different baked goods such as donuts and pretzels.

526.381-010 PRODUCTION BAKERS usually has limited knowledge of the baking process. A Production Baker normally specializes in one area or job of the production baking process. For example, a Production Baker might work as a dough mixer, a flour blender, a bread divider operator,or a bread racker.

In production bakeries, because of the large quantities of baked goods required, Production Bakers use special machines for such tasks as mixing, molding, and wrapping. In most production bakeries, most operations from mixing through baking are done by machines.

In addition to learning about these specialties, you may also find it helpful to explore the following MOIScripts:

WORKING CONDITIONS AND REQUIREMENTS

Production Bakers, in large bakeries, may work alone or as a member of a production line under a production or general supervisor. Production Bakers might supervise helpers or other production workers.

Production Bakers work in bakeries that are clean, well lighted, and well equipped. They might encounter hot surfaces, heat, moving machine parts, fumes, and flour particles in the air. They may be exposed to extremes of temperatures in different parts of a bakery, such as from ovens to frozen food storage areas. They must be at least 18 years of age because of working with power-driven baking machines.

Most Production Bakers work a 5-day, 40-hour week and often have Tuesdays and Saturdays off but work on Sundays. Production Bakers could work in the early morning or in the evening as most bakeries operate around the clock. Production Bakers may also work on holidays.

They are usually furnished with uniforms and laundry service. They may wear protective coverings, such as a hairnet, hat, or facial mask to avoid inhaling flour or dust particles.

Production Bakers may join a union. Most unionized Production Bakers belong to the Bakery, Confectionery, and Tobacco Workers International (AFL-CIO). Union members must pay periodic dues.

You Should Prefer:

• Activities dealing with things and objects

• Activities using machines and processes

• Activities which bring personal satisfaction from producing things

You Should Be Able To:

• Rate information by using your personal judgment

• Work within precise limits of standards of accuracy

• Perform a variety of duties which may change often

Math Problem You Should Be Able to Solve:

If a recipe calls for 4 cups of flour to make 10 servings, how much flour would you use if you wanted 100 servings?

Reading Example You Should Be Able to Read and Comprehend:

White potatoes, sweet potatoes, onions, and winter squash should be stored unwashed in a cool, dry dark place with good ventilation.

Writing Example You Should Be Able to Produce:

You should be able to write a report explaining why a certain recipe should be altered in a given way.

Thinking Skill You Should Be Able to Demonstrate:

You should be able to look at a recipe and decide if the recipe is suitable for production of a product.

A health card may be required. Some employers may also require a physical exam be given to ensure that no lung conditions are present which could be aggravated by dust from flour or other materials used in baking.

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EDUCATION AND PREPARATION OPPORTUNITIES

NOTE: On-The-Job Training provided by the employer or a High School Diploma or Equivalent or a High School Diploma with specific Vocational Education Classes or an Associate Degree (two years of study beyond High School) or an Apprenticeship (usually three to four years of training beyond High School) may qualify a person for this occupation.

The following education and preparation opportunities are helpful in preparing for occupations in the MOIScript:

***SCHOOL SUBJECTS***

0700 CAREERS , 0900 COMMUNICATIONS , 1100 ECONOMICS , 1500 FOODS & NUTRITION , 2200 MATH , 3300 TECHNOLOGY

***VOCATIONAL EDUCATION PROGRAMS***

021 CONSUMER HOME ECONOMICS EDUCATION

Approved vocational education programs in Consumer Home Economics Education prepare students at all education levels for the occupation of homemaking. Emphasis is on the understanding of attitudes, standards, and skills that pertain to individual and family life. Some instructional programs would emphasize child growth and development, housing and home management, food and nutrition, family living and parenthood, among others. These programs prepare students for a multiple role of homemaker and wage earner.

The following courses may be required for completion of this program:

High school students should consult their guidance office for more information about the specific requirements of this program at their school or area vocational education center.

024 HOSPITALITY & FOOD SERVICE

Approved vocational education programs in Hospitality & Food Service prepare students to work in institutional, commercial, or self-owned food establishments or other food industry occupations. Instruction is given in planning, selecting, storing, purchasing, preparing, and serving quality food products. Special emphasis is placed on instruction in nutrition, safety and sanitation, special diets, and the use and care of food preparation equipment.

Courses in other home economics related programs may be required for completion of this program.

High school students should consult their guidance office for more information about the specific requirements of this program at their school or area vocational education center.

***POSTSECONDARY PROGRAMS***

065 FOOD & BEVERAGE SERVICE

Programs in Food and Beverage Service provide opportunities to gain the knowledge and skills needed for employment ordering, preparing, or serving different kinds of food and beverage. Training is available for cooking, baking, meat cutting, bartending, catering, quantity food preparation, and food service management. Individuals who teach Food and Beverage Service at the secondary school level must have a Michigan Teaching Certificate.

Courses vary with the area of interest but may include:

  Search for a College and/or Instructional Program

 ***APPRENTICESHIP OPPORTUNITIES***

038 PRODUCTION BAKER

Some people enter occupations within this MOISCRIPT through an apprenticeship program. An apprenticeship program is a formal program that takes 3 - 5 years to complete with most of the time spent on the job.

WHAT IS LEARNED ON THE JOB

WHAT IS LEARNED IN THE CLASSROOM

***MILITARY TRAINING PROGRAMS***

There are no Military Programs related to this MOIScript  

E-Learning Courses and Programs

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OPPORTUNITIES FOR EXPERIENCE AND METHODS OF ENTRY

Secondary vocational education programs in consumer home economics or in food production and service may offer a co-op portion which includes practical experience. Some part-time and summer jobs are available at bakeries and baking companies. Experience may be obtained in a formal apprenticeship program, postsecondary studies in food and beverage service also.

            School-to-Work opportunities include:

informal apprenticeships

mentorships

job shadow experiences

touring a local Production Baker employer

internships

volunteer work with a Production Baker employer

community service work with an agency

The most common method of entering this occupation is by applying directly to employers. Assistance in locating a job may be obtained from a local office of Michigan Works!, a local union, or your school placement office. In addition, you should access and search the Internet's on-line employment services sites such as:

Michigan Talent Bank ( http://www.michworks.org/mtb/user/MTB_EMPL.EntryMainPage )

America's Job Bank ( http://www.ajb.dni.us )

Michigan Works! ( http://www.michiganworks.org )

Yahoo! Careers ( http://careers.yahoo.com )       

Michigan Department of Career Development ( http://www.michigan.gov/mdcd )

            You should also enter an electronic resume on these on-line services.

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EARNINGS AND ADVANCEMENT

Earnings depend on the experience and skill of the individual, the size and type of employer, the geographic location, and union affiliation.

Nationally, the median weekly earnings of Production Bakers were $407 or $10.18 per hour in 2001.

The median weekly earnings of  "all" workers in the U.S. were $597 in 2001.

In the Detroit area, some new employees in unionized bakeries start at a lower rate as call-in employees during the busier summer season. They then may bid on posted full-time jobs as they become available.

Unionized Production Bakers employed in the Detroit metropolitan area earned from $11.84 to $16.93 per hour in 2002. New hires with no experience earned from 70% to 80% of the regular rates.

In 2001, the 2000 graduates of high school vocational programs in the area of food production and services earned a beginning average wage of $7.60 per hour.

Some unionized Production Bakers also receive a cost-of-living allowance in annual or semi-annual lump sum payments.

Depending on the employer, Production Bakers may receive paid vacations and holidays; life, accident, and health insurance; and pension plans. These benefits are usually paid for, at least in part, by the employer. Some call-in employees are paid health insurance for the days they work.

Production Bakers usually learn this occupation through on-the-job training lasting a few days. A worker may advance from helper or trainee to Production Baker to supervisor. Advancement for Production Bakers depends on experience, training, skill, and supervisory ability. Individuals who want to become journeyworker Bakers should enroll in an apprenticeship, vocational school, or college program.

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EMPLOYMENT AND OUTLOOK

Nationally, about 33,900 Production Bakers were employed in 2000. The employment of Production Bakers is expected to grow about as fast as the average for all occupations through the year 2010. Some openings are expected each year because of replacement of Production Bakers who retire or leave the occupation or labor force for other reasons. Most  Bakers worked in the bakery  products industry.

Continuing population growth and rising incomes should increase the demand for bakery products. Also, the demand for baked foods is not seasonal or subject to great changes in the economy, making employment somewhat steady for Production Bakers.

There were about 1,325 Production Bakers employed in Michigan. Most worked for bakery products manufacturing companies which make bread, cookies, cakes, and pastries.

Employment of Production Bakers in Michigan is expected to decline through the year 2008. An average of 20 openings per year are expected due to replacement of workers who retire, die or leave the labor force for other reasons. Some additional openings will occur as workers transfer to other jobs or occupations.

In recent years some bakeries in Michigan closed because their buildings and equipment were inefficient and out of date. Bakeries that remain open, however, are fairly stable. The food industry on the whole is recession-proof.

MICHIGAN'S EMPLOYMENT OUTLOOK TO 2008

SOURCES OF ADDITIONAL INFORMATION

Printed Occupational information is available upon written request from the sources below.

SUMMARY PROFILE

The occupation of Production Baker can be summarized by the following:

Copyright © 2003 Michigan Department of Career Development