Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
- Sponge Setter
- Sponge Mixer
- Sponge Maker
- Roll Panner
- Roll Machine Operator
- Pie Maker
- Pie Baker
- Pastry Finisher
- Develop new recipes for baked goods.
- Operate slicing or wrapping machines.
- Order or receive supplies or equipment.
- Direct or coordinate bakery deliveries.
- Prepare or maintain inventory or production records.
- Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
- Decorate baked goods, such as cakes or pastries.
- Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
- Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
- Adapt the quantity of ingredients to match the amount of items to be baked.
People who work in this occupation generally have the interest code: RC.
This means people who work in this occupation generally have Realistic interests, but also prefer Conventional environments.
People who work in this occupation generally prize Achievement, but also value Independence and Support in their jobs.
- Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
- Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
- Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
- Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
- Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
- Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
- Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
- Speaking - Talking to others to convey information effectively.
- Coordination - Adjusting actions in relation to others' actions.
- Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
- Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
These occupations usually require a high school diploma.
In 2014, the average annual wage in New Jersey was $27,480 with most people making between $18,170 and $43,060
During 2012, this occupation employed approximately 3,570 people in New Jersey. It is projected that there will be 3,800 employed in 2022.
This occupation will have about 23 openings due to growth and about 87 replacement openings for approximately 110 total annual openings.
collegeCity College of San Francisco
collegeLong Beach City College
majorCulinary Arts/Chef Training
majorBaking and Pastry Arts/Baker/Pastry Chef
majorCooking and Related Culinary Arts, General
majorFood Preparation/Professional Cooking/Kitchen Assistant
collegeUniversity of California-Berkeley
onetChefs and Head Cooks
collegeUniversity of Southern California