Baker

A Baker prepares and bakes pies, tarts, squares, bread, rolls, cookies, cakes and other items for commercial and retail establishments as well as restaurants. Specifically, a Baker:

prepares straight or sponge dough, yeast-raised pastry, puff pastry and aerated products
makes savoury products such as filled pies, patties, rolls, biscuits, crackers and flat breads
finishes and decorates cakes, prepares fillings, mousses, sauces, compotes and glazes
prepares confectionary, specialty goods and desserts for dietary restrictions
makes ice creams, sorbets/sherbets, gelatos and other frozen desserts
calculates raw product requirements to meet production demand and controls inventory

Apprenticeship Resources

Release of Updated Training Standard Log Book (pdf)

Apprenticeship Training Standard (pdf)

Curriculum Training Standard (pdf)

APPRENTICESHIP PROGRAM

An apprenticeship training program consists of on-the-job and in-school training. Generally, the time-frame to become competent in the trade of Baker is 6,000 hours (approximately three years) consisting of 5,280 hours of on-the-job work experience and 720 hours of in-school training.

ON-THE-JOB TRAINING

An apprenticeship involves practical training provided on-the-job by a skilled worker, or trainer. The skills or competencies to be developed are set out by the trade’s apprenticeship training standard and are recognized by the industry as being essential to the practice of the trade.

As these essential skills are developed, the apprentice’s sponsor or trainer signs the relevant sections of the training standard to indicate that the apprentice has met the individual training objectives by demonstrating the skills required of a skilled worker, or journeyperson, in the trade.

IN-SCHOOL TRAINING

A Baker apprenticeship includes two levels of theoretical training, which includes but is not limited to instruction in:

workplace health and safety
sanitation and baking equipment operation
calculations, ratios, costing, inventory control, recipe comprehension, portion control
nutrition, ingredients, substitutions and alternatives
fermentation
various production methods for: cookies, crackers, flatbreads, savoury biscuits, cakes, specialty cakes, pastries, petit fours, desserts, almond paste, gum paste, sugar work and chocolate
specialty seasonal products and wedding cakes
bakery management

Depending on the training delivery agency, in-school training may be available in one of the following ways:

block release (full-time, for a set number of weeks)
day release (one day per week from September to June)
part-time (night-school programs)
alternative delivery (online, correspondence, etc.)

Baker is a trade named under the Building Opportunities in the Skilled Trades Act, 2021.This trade has an apprenticeship program that is administered by the Ministry of Labour, Training and Skills Development. Upon completion of an apprenticeship program, the Ministry issues a Certificate of Apprenticeship. This is the highest level of certification available for the trade.

As there is no certifying exam in this trade, Skilled Trades Ontario does not issue a Certificate of Qualification and therefore cannot accept Trade Equivalency Assessment applications for this trade.

As this trade is non-compulsory, the information of individuals practicing this trade will not appear on the Skilled Trades Ontario Public Register.