Bakers
Tasks Include:
- Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.
- Set oven temperatures, and place items into hot ovens for baking.
- Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
- Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
- Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.
- Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.
- Check the quality of raw materials to ensure that standards and specifications are met.
- Adapt the quantity of ingredients to match the amount of items to be baked.
- Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
- Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.
- Decorate baked goods, such as cakes or pastries.
more »
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Projections Quick View:
Virginia: +16.5%
National: +8.1%
Education
High School Diploma
Job Zone:
Two: Some Preparation Needed
Income Range:
Mid Range ($28,000 - $35,999)
Median Earnings:
National
$32,780.00
State
$33,600.00
Regional
Bakers
Description
Career Cluster: | Hospitality & Tourism |
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Education
Required Level of Education
- High School Diploma - or the equivalent (for example, GED) = 57.50%
- Less than a High School Diploma = 24.97%
- Some College Courses = 9.47%
- Post-Secondary Certificate - awarded for training completed after high school (for example, in agriculture or natural resources, computer services, personal or culinary services, engineering technologies, healthcare, construction trades, mechanic and repair technologies, or precision production) = 8.06%
Related Work Experience
- Over 6 months, up to and including 1 year = 27.01%
- Over 1 month, up to and including 3 months = 17.04%
- Over 2 years, up to and including 4 years = 16.52%
- None = 15.55%
- Up to and including 1 month = 13.36%
- Over 3 months, up to and including 6 months = 5.46%
- Over 1 year, up to and including 2 years = 5.06%
On-Site or In-Plant Training
- Up to and including 1 month = 49.98%
- Over 1 year, up to and including 2 years = 17.58%
- None = 15.64%
- Over 6 months, up to and including 1 year = 7.27%
- Over 1 month, up to and including 3 months = 5.36%
- Over 3 months, up to and including 6 months = 4.17%
On-the-Job Training
- Anything beyond short demonstration, up to and including 1 month = 49.93%
- Over 1 month, up to and including 3 months = 32.35%
- Over 3 months, up to and including 6 months = 13.49%
- None or short demonstration = 2.33%
- Over 6 months, up to and including 1 year = 1.91%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Tasks
Core Tasks Include:
- Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.
- Set oven temperatures, and place items into hot ovens for baking.
- Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
- Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
- Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.
- Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.
- Check the quality of raw materials to ensure that standards and specifications are met.
- Adapt the quantity of ingredients to match the amount of items to be baked.
- Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
- Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.
- Decorate baked goods, such as cakes or pastries.
- Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
- Prepare or maintain inventory or production records.
- Direct or coordinate bakery deliveries.
- Order or receive supplies or equipment.
- Check products for quality, and identify damaged or expired goods.
Supplemental Tasks Include:
- Operate slicing or wrapping machines.
- Develop new recipes for baked goods.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Special Requirements
Experience: Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
Education: Baker's require training in vocational schools, related on-the-job experience, or an associate's degree. Some may require a bachelor's degree.
Training: Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers.
The data sources for the information displayed here include: Virginia Career VIEW Research. (Using onet28)
Bakers
Knowledge
% | Subject | Description |
---|---|---|
70.50 | Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
69.25 | 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. |
60.25 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
56.25 | English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
52.25 | Mathematics | Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
49.75 | 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. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Skills
% | Subject | Description |
---|---|---|
56.25 | Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
50.00 | 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. |
50.00 | Speaking | Talking to others to convey information effectively. |
50.00 | Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
50.00 | Active Learning | Understanding the implications of new information for both current and future problem-solving and decision-making. |
50.00 | Coordination | Adjusting actions in relation to others' actions. |
50.00 | Judgment and Decision Making | Considering the relative costs and benefits of potential actions to choose the most appropriate one. |
50.00 | Time Management | Managing one's own time and the time of others. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Abilities
% | Subject | Description |
---|---|---|
68.75 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
56.25 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
53.00 | Visual Color Discrimination | The ability to match or detect differences between colors, including shades of color and brightness. |
53.00 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
53.00 | Problem Sensitivity | The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem. |
53.00 | Speech Recognition | The ability to identify and understand the speech of another person. |
50.00 | Written Comprehension | The ability to read and understand information and ideas presented in writing. |
50.00 | Deductive Reasoning | The ability to apply general rules to specific problems to produce answers that make sense. |
50.00 | Information Ordering | The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
50.00 | Category Flexibility | The ability to generate or use different sets of rules for combining or grouping things in different ways. |
50.00 | Perceptual Speed | The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object. |
50.00 | Arm-Hand Steadiness | The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. |
50.00 | Manual Dexterity | The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. |
50.00 | Finger Dexterity | The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects. |
50.00 | Control Precision | The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions. |
50.00 | Speech Clarity | The ability to speak clearly so others can understand you. |
50.00 | Selective Attention | The ability to concentrate on a task over a period of time without being distracted. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Work Activities
% | Subject | Description |
---|---|---|
76.25 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
71.75 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
70.50 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
64.75 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
59.50 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
58.25 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
56.00 | Training and Teaching Others | Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
55.25 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
55.25 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Work Styles
% | Subject | Description |
---|---|---|
85.00 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
79.00 | Integrity | Job requires being honest and ethical. |
78.75 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
78.50 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
73.25 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
72.75 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
71.25 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
68.50 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
67.50 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
65.00 | Persistence | Job requires persistence in the face of obstacles. |
64.00 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
61.50 | Independence | Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. |
61.00 | Social Orientation | Job requires preferring to work with others rather than alone, and being personally connected with others on the job. |
59.00 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
54.50 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
53.25 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Work Values
% | Subject | Description |
---|---|---|
66.67 | Achievement | Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Work Context
% | Subject | Description |
---|---|---|
88.40 | Contact With Others | How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
88.00 | Spend Time Standing | How much does this job require standing? |
86.40 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
85.00 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
84.60 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
84.00 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
84.00 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
83.20 | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets | How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? |
81.00 | Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls | How much does this job require using your hands to handle, control, or feel objects, tools or controls? |
80.00 | Very Hot or Cold Temperatures | How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? |
77.80 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
76.80 | Exposed to Minor Burns, Cuts, Bites, or Stings | How often does this job require exposure to minor burns, cuts, bites, or stings? |
75.40 | Telephone | How often do you have telephone conversations in this job? |
74.60 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
74.40 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
74.00 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
73.20 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
72.00 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
70.80 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
68.20 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
68.20 | Spend Time Walking and Running | How much does this job require walking and running? |
65.40 | Pace Determined by Speed of Equipment | How important is it to this job that the pace is determined by the speed of equipment or machinery? (This does not refer to keeping busy at all times on this job.) |
63.80 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
62.20 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
61.60 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
57.60 | Electronic Mail | How often do you use electronic mail in this job? |
57.20 | Spend Time Bending or Twisting the Body | How much does this job require bending or twisting your body? |
56.00 | Level of Competition | To what extent does this job require the worker to compete or to be aware of competitive pressures? |
55.80 | Consequence of Error | How serious would the result usually be if the worker made a mistake that was not readily correctable? |
54.00 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
50.00 | Degree of Automation | How automated is the job? |
49.80 | Exposed to Hazardous Equipment | How often does this job require exposure to hazardous equipment? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Job Zone Two: Some Preparation Needed
- Overall Experience
- Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
- Job Training
- Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
- Examples
- These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, tellers, and dental laboratory technicians.
- Education
- These occupations usually require a high school diploma.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $24,060.00 | $32,780.00 | $37,460.00 |
Virginia | $26,270.00 | $33,600.00 | $37,190.00 |
Region | Entry Level | Median | Experienced |
Alexandria/Arlington | $31,704.59 | $38,325.22 | $44,004.80 |
Bay Consortium | $31,364.86 | $35,028.97 | $41,624.59 |
Capital Region Workforce Partnership | $27,978.99 | $33,256.32 | $42,766.76 |
Central VA/Region2000 | $26,253.23 | $31,966.16 | $33,285.50 |
Crater Area | $28,024.85 | $32,967.65 | $37,004.84 |
Greater Peninsula | $28,209.30 | $33,394.92 | $37,091.34 |
Hampton Roads | $26,640.90 | $31,123.08 | $35,606.31 |
New River/Mt. Rogers | $25,981.24 | $30,065.33 | $33,098.96 |
Northern Virginia | $31,494.08 | $37,424.82 | $43,037.71 |
Piedmont Workforce | $28,281.21 | $32,537.25 | $38,737.90 |
Shenandoah Valley | No Data | No Data | No Data |
South Central | $27,411.03 | $32,959.31 | $37,037.15 |
Southwestern Virginia | $26,860.79 | $30,227.90 | $35,668.84 |
West Piedmont | No Data | No Data | No Data |
Western Virginia | $26,398.09 | $30,454.04 | $36,944.40 |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Bakers
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 200,800 | 217,000 | +8.1% |
Virginia | 3,395 | 3,955 | +16.5% |
Region | Current* | Projected | % Change |
Alexandria/Arlington | No Data | No Data | No Data |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | No Data | No Data | No Data |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | No Data | No Data | No Data |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia | No Data | No Data | No Data |
Piedmont Workforce | No Data | No Data | No Data |
Shenandoah Valley | No Data | No Data | No Data |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | No Data | No Data | No Data |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Bakers
Related Occupations
Related Occupations
The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:- Food Batchmakers
- Food Cooking Machine Operators and Tenders
- Cooks, Restaurant
- Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
- Chefs and Head Cooks
- Cooks, Short Order
- Food Preparation Workers
- Cooks, Fast Food
- Butchers and Meat Cutters
- Cooks, Institution and Cafeteria
- Graders and Sorters, Agricultural Products
- Packers and Packagers, Hand
- Cutting and Slicing Machine Setters, Operators, and Tenders
- Mixing and Blending Machine Setters, Operators, and Tenders
- Packaging and Filling Machine Operators and Tenders
- Extruding, Forming, Pressing, and Compacting Machine Setters, Operators, and Tenders
- Separating, Filtering, Clarifying, Precipitating, and Still Machine Setters, Operators, and Tenders
- Machine Feeders and Offbearers
- Crushing, Grinding, and Polishing Machine Setters, Operators, and Tenders
- Fast Food and Counter Workers
Careers in Restaurants and Food/Beverage Services Pathway:
- Bakers
- Baristas
- Bartenders
- Chefs and Head Cooks
- Cooks, All Other
- Cooks, Fast Food
- Cooks, Institution and Cafeteria
- Cooks, Private Household
- Cooks, Restaurant
- Cooks, Short Order
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Dishwashers
- Fast Food and Counter Workers
- First-Line Supervisors of Food Preparation and Serving Workers
- Food Preparation and Serving Related Workers, All Other
- Food Preparation Workers
- Food Servers, Nonrestaurant
- Food Service Managers
- Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
- Waiters and Waitresses
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
View Videos
CareerOneStop Video
View Video & Transcript on CareerOneStop
CareerOneStop Hospitality & Tourism Videos
Overview
Occupations
The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet28)
Bakers
Military Training
The following military job classifications are available for this occupation:
- Food Service, General
- Not Occupationally Qualified, General
The data sources for the information displayed here include: Defense Manpower Data Center. (Using onet28)
Bakers
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Titles
- Bagel Maker
- Baker
- Baker Apprentice
- Baker, Manufacturing
- Bakery Chef
- Bakery Clerk
- Bakery Manager
- Bench Hand
- Bread Baker
- Bread Divider
- Cake Decorator
- Cook
- Dough Maker
- Dough Mixer
- French Pastry Cook
- Head Baker
- Head Cook
- Industrial Cook
- Machine Operator
- Mixer
- Oven Dumper
- Pan Dumper
- Pan Man
- Pan Puller
- Panner
- Pastry Baker
- Pastry Chef
- Pastry Cook
- Pastry Cook Apprentice
- Pastry Decorator
- Pastry Finisher
- Pie Baker
- Pie Maker
- Roll Machine Operator
- Roll Panner
- Scaler
- Sponge Maker
- Sponge Mixer
- Sponge Setter
- Sponger
The data sources for the information displayed here include: O*NET™. (Using onet28)
Bakers
Related Schools
- ECPI University
- Stratford University
- The Art Institute of Virginia Beach
The data sources for the information displayed here include: O*NET™. (Using onet28)