A career in baking can be a good option for those who enjoy working with their hands and getting to see the result of their efforts. With chef and culinary art educational opportunities nearby, the job is great for those who don’t want to travel far for schooling. There will always be a demand for food and for the people who know how to prepare it well.
The aroma of fresh-baked bread, cakes, and pastries are just one of the job benefits that Bakers get to enjoy every day. From large-scale manufacturing bakeries to small retail shops, bakers work in environments that offer delicious scents. Bakers must become familiar with ingredients; measuring, weighing, and combining them, and checking their quality. They use time and speed controls for mixers, blending machines, steam kettles, and ovens. Bakers must follow instructions closely and stay on schedule to ensure products are properly baked and fresh when served or packaged. Commercial bakers work in manufacturing facilities—large-scale commercial bakeries— that produce bread and pastries, often at high speeds. They use large, automated machines, such as commercial mixers, ovens, and conveyors. They must carefully follow instructions for production schedules and recipes. Retail bakers work primarily in grocery stores and specialty shops. They may take orders from customers, prepare goods to order, and produce a wide variety of flavors and sizes. Most retail bakers also clean their own work area and equipment and unload supplies. Long-term on-the-job training is the most common path to becoming a baker. Some bakers learn their trade through apprenticeships, or by attending technical or culinary school for 1-2 years.
If you’re interested in the possibility of becoming a Chef check out MCTI’s Culinary Arts Program: https://www.monroecti.org/Domain/127
The Culinary Arts Program is an instructional program that prepares students for employment related to institutional, commercial, or self-owned food establishments or other food industry occupations. Instruction and specialized learning experiences include theory, laboratory, and work experience related to planning, selecting, preparing, and serving of quantity food and food products; nutritive values; use and care of commercial equipment; safety; and sanitation precautions. Instruction of skills is provided to individuals desiring to become employed in all areas of the foodservice industry at entry-level. The Program is certified by the American Culinary Federation.
For more detailed information on if this career is right for you: https://www.mynextmove.org/profile/summary/51-3011.00
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