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NOC Code: NOC Code: 6332 Occupation: Bakers
Occupation Description: Occupation Description:
Bakers prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. They are employed in bakeries, supermarkets, catering companies, hotels, restaurants, hospitals, and other institutions, or they may be self-employed. Bakers who are supervisors are included in this unit group. Bakers prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. They are employed in bakeries, supermarkets, catering companies, hotels, restaurants, hospitals, and other institutions, or they may be self-employed. Bakers who are supervisors are included in this unit group.

  • Click on any of the Essential Skills to view sample workplace tasks for this occupation.
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Table will display the Skill Level for the Noc specified
Essential Skills Essential Skills Levels
Reading Reading 1 2 3 4
Writing Writing 1 2 3
Document Use Document Use 1 2
Digital Technology Digital Technology 1 2 3
Oral Communication Oral Communication 1 2 3
Money Math Money Math 1 2
Scheduling or Budgeting and Accounting Scheduling or Budgeting and Accounting 1 2 3
Measurement and Calculation Measurement and Calculation 1 2
Data Analysis Data Analysis 1 2 3
Numerical Estimation Numerical Estimation 1 2
Job Task Planning and Organizing Job Task Planning and Organizing 1 2
Decision Making Decision Making 1 2 3
Problem Solving Problem Solving 1 2
Finding Information Finding Information 1 2
Critical Thinking Critical Thinking 1 2 3

  • The skill levels represented in the above chart illustrate the full range of sample tasks performed by experienced workers and not individuals preparing for or entering this occupation for the first time.
  • Note that some occupational profiles do not include all Numeracy and Thinking Essential Skills.

If you would like to print a copy of the chart and sample tasks, click on the "Print Occupational Profile" button at the top of the page.

  • Read instructions and other text on product labels. For example, read instructions for storing and mixing concentrated colour and flavour extracts. (1)
  • Read logbook entries and short notes from co-workers, e.g. read comments in daily logbooks about outstanding work, special orders, equipment malfunctions and supply deliveries. (1)
  • Read instructions in recipes, bakers' sheets and production sheets, e.g. follow instructions in production sheets and recipes to create products, such as gluten-free bread, cookies and specialty seasonal items. (2)
  • Read memos and bulletins from within your own organization and from agencies, such as health departments and the Canadian Food Inspection Agency, e.g. read memos about upcoming events, new products, allergy alerts and changes to food handling regulations. (2)
  • Read memos and bulletins from within organizations and from agencies such as health departments and the Canadian Food Inspection Agency. For example, read memos about upcoming events, new products, allergy alerts and changes to food handling regulations. (2)
  • Read website articles and trade magazines to learn about trends, techniques and industry highlights, e.g. read about the food science involved in new flavour blends and suggestions for refreshing fresh fruit desserts. (3)
  • Read food handling and food importing regulations, Acts and codes, e.g. read provincial food handling regulations to determine cleaning requirements for working surfaces. (4)
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  • Write brief notes in production logs, text entries in forms and comments on recipes, bake orders and production sheets, e.g. note changes to recipes on production sheets. (1)
  • Write instructions for preparing, baking and decorating baked goods on recipes, bake orders and production sheets. (1)
  • Write memos and bulletins, e.g. self-employed bakers and head bakers may write memos outlining changes to baking priorities and bulletins describing new food preparation and storage procedures. (2)
  • Write incident reports, e.g. complete incident reports to describe events leading up to accidents. (2)
  • Prepare job quotes and proposals, e.g. self-employed bakers and head bakers write job proposals that describe baked products, quality standards and service guarantees. (3)
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Document Use
  • Enter data into templates, e.g. complete product labels by listing ingredients and entering instructions for storage and reheating. (1)
  • Scan product labels and warning signs, e.g. locate colour codes, dye names and concentration levels of alcohol and flavour extracts on product labels. (1)
  • Locate codes on colour swatches, e.g. use codes to locate mixing ratios for custom cake icing colours. (1)
  • Locate data in lists and tables, e.g. locate colours and mixing ratios on colour sheets. (2)
  • Complete bake orders and tracking and quality control forms, e.g. enter times, bake order numbers and production details in timesheets. (2)
  • Locate data in recipes, production sheets and bake orders, e.g. locate baking quantities, product sizes, decorating details, due dates and customers' names in bake orders. (2)
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Digital Technology
  • Use specialized software applications to calculate the protein levels, calories and carbohydrates for baked goods. (1)
  • Use calculators to complete numeracy-related tasks, such as calculating material requirements. (1)
  • Operate point-of-sale equipment, such as electronic cash registers, bar scanners, scales and touch screens, to complete sales. (1)
  • Use databases to maintain inventories of baking supplies. (1)
  • Use the Internet to access training courses and seminars offered by apprenticeship trainers, suppliers, employers and associations. (2)
  • Use personal digital assistant (PDA) devices and enterprise digital assistant (EDA) devices to manage inventory and reorder supplies. (2)
  • Use the Internet to access blogs and web forums to seek and offer advice about recipes and health trends. (2)
  • Use browsers and search engines to locate recipe ideas, information about industry trends and equipment descriptions and specifications. (2)
  • Use communications software to send and receive email, e.g. send email to suppliers requesting information about the availability and costs of supplies and equipment. (2)
  • Use spreadsheet software to calculate ingredient requirements for non-standard orders. (2)
  • Use databases to input and retrieve recipes. (2)
  • Use bakery management software to input costs and receivables and generate sales summaries and income and expense statements. (2)
  • Use advanced spreadsheet features to create budgets and track capital, staffing, leasing, inventory and operating costs. (3)
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Oral Communication
  • Discuss baking supply requirements with suppliers. (1)
  • Discuss baking order details with customers, e.g. provide advice and present different choices for types of bakery goods, ingredients and decorations. (2)
  • Discuss current work assignments and products with co-workers, e.g. speak with other bakers about current assignments to coordinate the use of equipment and space and to integrate baking tasks. (2)
  • Make product suggestions and participate in product development meetings, e.g. offer suggestions and give opinions about types, flavours and design features of baked goods. (2)
  • Speak with dissatisfied customers, e.g. speak with dissatisfied customers to determine the nature of their complaints and offer solutions. (3)
  • Negotiate contracts with suppliers, e.g. head bakers negotiate with suppliers to establish the costs for equipment, such as ovens. (3)
  • Instruct apprentice bakers and new sales staff, e.g. explain preparation and decorating procedures while demonstrating tasks. (3)
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Money Math
  • Receive cash, credit and debit card payments from customers and make change. (1)
  • Prepare customers' bills, e.g. bakers in retail locations total customers' bills for baked goods and add discounts and taxes. (2)
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Scheduling or Budgeting and Accounting
  • Manage inventories of baking supplies, e.g. determine how much inventory to stock and when to reorder. (2)
  • Develop budgets, e.g. head bakers may develop annual budgets by allocating money to capital, staffing, leasing and inventory costs, operating expenses, insurance and supplies. (3)
  • Schedule the order of activities and tasks, e.g. head bakers establish production timelines and staffing requirements to meet weekly and seasonal baking orders. (3)
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Measurement and Calculation
  • Take measurements using weigh scales, graduated containers, tapes and digital thermometers, e.g. measure depths, heights, widths and lengths of finished products, such as cookies and cakes. (1)
  • Calculate costs for baked goods, e.g. calculate costs for ingredients needed for large production runs. (2)
  • Calculate ingredient quantities when modifying recipes, e.g. calculate amounts of ingredients for double and triple recipe yields. (2)
  • Measure ingredients according to menu specifications and the number of people to be served. (2)
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Data Analysis
  • Compare the weights and dimensions of bakery products to specifications to verify that baked goods meet quality standards. (1)
  • Manage inventories of baking supplies. Determine how much inventory to stock and when to reorder. (2)
  • Analyze sales data in order to examine purchasing trends, e.g. head bakers calculate average daily, weekly and seasonal sales. (3)
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Numerical Estimation
  • Estimate the time required to complete baking tasks. You depend on your experience with similar baking tasks to estimate times. Complex decorating and multi-stepped activities, such as developing and placing cake tiers of uncommon shapes, can affect preparation and decoration times. (2)
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Job Task Planning and Organizing
  • Bakers organize their own tasks most of the time. They take direction from managers of bakeries, grocery stores, restaurants and other locations where they work. Bakers in retail locations put their job tasks in order so that they can meet production requirements while dealing with customers by telephone and in person. Job task planning is complicated by the need to coordinate the use of space and equipment with other bakers. (2)
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Decision Making
  • Decide how to modify recipes to suit different circumstances. Use your experience with baking and product substitutions to guide your decisions, e.g. bakers may add lemon juice to tart fillings to decrease the sweetness and enhance flavours. (2)
  • Choose items for daily and seasonal specials. Consider the latest dining and entertaining trends, the type of fruit that is in season and the amount of time needed to prepare each item. Review past sales statistics and recall what customers have said about specials and seasonal items offered in the past. (2)
  • Select decorating styles and products for cakes and pastries. Consider transportability, material and ingredient costs, availability of supplies, ripeness of fresh fruit and flavour combinations. (2)
  • Select equipment and suppliers, e.g. head bakers decide which brands and types of ovens to purchase by considering prices, qualities and their personal preferences. (3)
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Problem Solving
  • Find that baked goods do not turn out as expected due to environmental conditions and substandard ingredients. Adjust batch sizes as needed, change ingredients and use alternate equipment, e.g. bakers making bread in hot weather may reduce the amount of yeast to slow rising times. (1)
  • Find that there are not enough baking supplies to complete customers' orders. Pay retail prices at other bakeries and grocery stores until wholesale purchases are delivered. (1)
  • Receive complaints about baked goods from customers. Review customers' specifications and the steps taken to meet them. Sample products to determine if the complaints are justified. If you feel that goods are substandard, you may offer customers free products and discounts on future purchases. (2)
  • Encounter customers who do not pick up products they have ordered. Place these products on display as daily specials, sell them at reduced rates to recoup costs and freeze remaining items for later use. (2)
  • You are unable to complete orders due to malfunctioning equipment, e.g. bakers find that ovens are burning baked goods. Adjust oven temperatures and use oven thermometers to obtain correct temperature settings as necessary. Call appliance repairers to fix the equipment. Adjust your tasks to minimize the effect on daily productivity. (2)
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Finding Information
  • Locate prices and product codes by referring to paper-based and electronic catalogues and by speaking with suppliers. (2)
  • Find information about new baking methods and products by reading recipes, magazine articles and cookbooks and by consulting with bakers. (2)
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Critical Thinking
  • Evaluate the quality of the baked goods produced. Use technical knowledge to assess how flavours combine and enhance each other. Apply established quality control criteria such as acceptable dimensions, finishes, detailing and textures. (2)
  • Evaluate the quality of baking supplies such as fresh fruit, cream, fillers and chocolates using criteria such as freshness, lack of blemishes, taste, size and texture. (2)
  • Evaluate the performance of apprentices. Consider apprentices' abilities to use equipment, maintain sanitary conditions and complete baking tasks. (2)
  • Evaluate the efficiency of baking operations. For example, self-employed bakers and head bakers assess the organization of job tasks and the placement of equipment. They determine how often space and equipment are used, estimate delay times between different tasks and judge the skills of workers. They use their evaluations to modify baking operations. (3)
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