Bakers prepare and bake breads, cakes, cookies, pastries, pies and other baked goods.
In Canada, the federal government groups and organizes occupations based on a National Occupational Classification (NOC) system. This alis occupation may not reflect the entire NOC group it is part of. Data for the NOC group can apply across multiple occupations.
The NOC system is updated every 5 years to reflect changes in the labour market. Government forms and labour market data may group and refer to an occupation differently, depending on the system used. Here is how this occupation has been classified over time:
Interest in compiling information to record production data and draw up production schedules to determine type and quantity of goods to produce; and to ensure quality of products meets established standards
Interest in controlling machinery and equipment to mix and bake doughs and batters
Interest in hiring, training and supervising staff; may oversee sales and merchandising of baked goods
The interest code helps you figure out if you’d like to work in a particular occupation.
It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.
Each set of 3 interest codes is listed in order of importance.
A code in capital letters means it’s a strong fit for the occupation.
A code in all lowercase letters means the fit is weaker.
Depending on the size and nature of the bakery, bakers may:
Bakers work in clean, well ventilated and well lighted environments. They generally work 40 hours based on a five day week and often work shifts. They may be required to work night shifts.
Bakers routinely lift ingredient containers that weigh up to 20 kilograms. Despite operating hot ovens and production equipment, bakers have very few accidents.
Bakers need the following characteristics:
They should enjoy creating things with their hands and having stability and security in their work.
To work in Alberta, a baker must be ONE of the following:
To register with Alberta Apprenticeship and Industry Training, apprentices must:
The term of apprenticeship is three years (three 12 month periods) that include a minimum of 1,560 hours of on-the-job training and eight weeks of technical training each year. High school students can earn credits toward apprenticeship training and a high school diploma at the same time through the Registered Apprenticeship Program (RAP).
Applicants who have related training or work experience may be eligible for credit or certification.
Baker apprentices may take the interprovincial exam in the final period of their apprenticeship training to earn a Red Seal (certification recognized in most parts of Canada).
Technical training is arranged by Alberta Apprenticeship and Industry Training and is currently offered at:
For more information, visit the Technical Training Centre on the Alberta Apprenticeship and Industry Training website.
The following schools offer programs or courses that are related to this occupation but are not required to enter the field.
For a broad list of programs and courses that may be related to this occupation try searching using keywords.
Bakers prepare and bake breads, cakes, cookies, pastries, pies and other baked goods. For more information, see the Trades and Occupations section of Alberta's Tradesecrets website.
Under Alberta's Apprenticeship and Industry Training Act and Baker Trade Regulation, you do not have to be certified if you are self-employed or work for an employer who is satisfied that you have the skills and knowledge expected of a journeyperson certified by Alberta Apprenticeship and Industry Training. To learn the trade, you must become a registered apprentice.
The term of apprenticeship for apprentice bakers in Alberta is three years (three 12 month periods) that include a minimum of 1,560 hours of on-the-job training and eight weeks of technical training in each year. Apprentices must find suitable employers who are willing to hire and train apprentices, and successfully complete technical training examinations.
Bakers trained in other provinces and territories can work in Alberta if they hold a certificate or license recognized by the Alberta Apprenticeship and Industry Training Board or have the skills and knowledge expected of a journeyperson certified in Alberta. For more information, see the Recognized Trade Certificates page of the Tradesecrets website.
Any of the Apprenticeship and Industry Training Client Service Offices located throughout Alberta. For a list of office locations and telephone numbers, click on "Contact Us" on the home page of the Tradesecrets website (tradesecrets.alberta.ca).
Bakers are employed in retail and wholesale bakeries, supermarkets, hospitals, institutions, hotels, catering companies, restaurants and camps.
Experienced bakers may advance to supervisory positions, start their own businesses or transfer their skills to related occupations such as cook (for more information, see the Cook occupation profile), pastry cook, cake decorator, baking instructor or supply company salesperson. Alberta certified journeyperson bakers who have the supervisory or management skills required by industry may apply for an Achievement in Business Competencies Blue Seal by contacting Alberta Apprenticeship and Industry Training.
In Alberta, 95% of people employed as bakers are employed in the following industries:
The employment outlook in this occupation will be influenced by a wide variety of factors including:
Over 6,200 Albertans are employed in the Bakers occupational group. This group is expected to have an above-average annual growth of 1.9% from 2016 to 2020. As a result, 118 new positions are forecast to be created each year, in addition to job openings created by employment turnover.
Employment turnover is expected to increase as members of the baby boom generation retire over the next few years.
Journeyperson wage rates vary, but generally range from $20 to $25 an hour plus benefits (2014 estimates). Apprentice bakers earn at least 65% of the journeyperson rate in their place of employment in the first year, 75% in the second and 85% in the third.
|Wages*||Low (5th percentile)||High (95th percentile)||Average||Median|
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* All wage estimates are hourly except where otherwise indicated. Wages and salaries do not include overtime hours, tips, benefits, profit shares, bonuses (unrelated to production) and other forms of compensation.
High Reliability, represents a CV of less than or equal to 6.00% and 30 survey observations and/or represents 50% or more of all estimated employment for the occupation.
|Accommodation & Food Services||$29,680|
Updated Mar 29, 2015. The information contained in this profile is current as of the dates shown. Salary, employment outlook and educational program information may change without notice. It is advised that you confirm this information before making any career decisions.