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Bakers

OaSIS code 63202.00

Bakers prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. Bakers who are supervisors are included in this unit group. Apprentices are also included in this unit group.

Overview

Also known as

  • Baker
  • Baker apprentice
  • Bakery supervisor
  • Bread baker
  • Head baker

Main duties

This group performs some or all of the following duties:

  • Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders
  • Bake mixed doughs and batters
  • Frost and decorate cakes or other baked goods
  • Ensure quality of products meets established standards
  • Draw up production schedule to determine type and quantity of goods to produce
  • Purchase baking supplies
  • May oversee sales and merchandising of baked goods
  • May hire, train and supervise baking personnel and kitchen staff.

Additional information

  • The Red Seal endorsement allows for interprovincial mobility.

Similar occupations classified elsewhere

Exclusions:

  • Pastry chef (in 62200.03 Specialist chefs)

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

6 – Sales and service occupations

TEER

3 – Occupations usually require a college diploma or apprenticeship training of less than two years; or more than six months of on-the-job training

Major group

63 – Occupations in sales and services

Sub-major group

632 – Occupations in services

Minor group

6320 – Cooks, butchers and bakers

Unit group

63202 – Bakers

Occupational profile

63202.00 – Bakers

Work characteristics

Work characteristics gathers the various components describing the work environment of each occupation, such as employers, work activities, and the work context. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of complexity (for Work Activities) or other measurement dimensions (for Work Context), and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Work Activities

Proficiency or complexity level
Handling and Moving Objects
3 - Moderate Level
Performing General Physical Activities
3 - Moderate Level
Analyzing Data or Information
2 - Low Level
Applying New Knowledge
2 - Low Level
Assisting and Caring for Others
2 - Low Level

Work Context

Structural Job Characteristics

Structured versus Unstructured Work
Degree of freedom to determine tasks and priorities
4 - High amount of freedom
Work Week Duration
Worked hours in a typical week
2 - Between 35 to 40 hours

Physical Work Environment

Physical Proximity
Physical distance from others
3 - Somewhat close (e.g. share office)

Physical Demands

Sitting
Duration
1 - Very little time
Standing
Duration
5 - All the time, or almost all the time
Bending or Twisting the Body
Duration
2 - Less than half the time

Interpersonal Relations

Contact with Others
Frequency
3 - Once a week or more but not every day
Duration
3 - About half the time
Work with Work Group or Team
Importance
2 - Somewhat important
Frequency
3 - Once a week or more but not every day

Workplaces/employers

  • Bakeries
  • Catering companies
  • Hospitals and other institutions
  • Hotels
  • Restaurants
  • Self-employment
  • Supermarkets

Skills and abilities

This section displays the various competencies required for an occupation. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of proficiency (for Skills and Abilities) or importance (for Personal Attributes) and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Abilities

Proficiency or complexity level
Arm-Hand Steadiness
3 - Moderate Level
Finger Dexterity
3 - Moderate Level
Manual Dexterity
3 - Moderate Level
Auditory Attention
2 - Low Level
Body Flexibility
2 - Low Level

Skills

Proficiency or complexity level
Monitoring
3 - Moderate Level
Coordinating
2 - Low Level
Critical Thinking
2 - Low Level
Decision Making
2 - Low Level
Equipment and Tool Selection
2 - Low Level

Personal Attributes

Importance
Attention to Detail
4 - Highly important
Independence
4 - Highly important
Collaboration
3 - Important
Creativity
3 - Important
Innovativeness
3 - Important