The baker is a highly skilled professional who produces a wide range of bread and pastry items. They will produce various bakery products such as instant breads, sweet doughs, rye breads, croissants, brioche, artisan breads and puff pastry products commercially. These items will appear in a large number of bakeries. Bakers may also have to produce elaborate display decorative breads using creative skills.
A high degree of specialist knowledge and skill is required. Bakers will have undergone years of training in order for them to develop the level of skill required. They will be proficient in wide range of specialist techniques; to mix, process and bake the variety of breads needed. An artistic talent and attention to detail are required alongside the ability to work effectively and economically in order to achieve outstanding results within set timeframes.
Bakers must have a good understanding about reformulating recipes and adapting to a changing environment. The ability to work on their own initiative is essential. They will use a range of specialist equipment and materials. The professional baker must take account of the quality of ingredients, respect those ingredients and work to high levels of food hygiene and safety.
Specialist bakers are likely to work in high quality hotels, smaller country bakeries or specialised bakeries. It is often the case that specialist retail shops sell hand-made and decorated pastry products, artisan breads and decorative doughs, which are prepared using the skills of a specialist baker.
The WorldSkills Standards Specification specifies the knowledge, understanding and specific skills that underpin international best practice in technical and vocational performance. It should reflect a shared global understanding of what the associated work role(s) or occupation(s) represent for industry and business.
WorldSkills São Paulo 2015
Jae Hee Yoo
Iracema Arruda Vilalva
Stephanie Carbel Svendgaard
View all Bakery photos on Flickr.