Virginia Career VIEW

Bakers

Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.

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™ 16.0; US Department of Labor (BLS); Virginia Workforce Connection.

Projections Quick View:
Virginia: + 4.4%

National: + 2.3%

 

Education

High School Diploma

Job Zone:

Two: Some Preparation Needed

Income Range:

Moderately Low ($17,000 - $27,999)

Average Earnings:

 

National

$25,350.00

State

$28,030.00

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™ 16.0.


 

Bakers

Education


Required Level of Education
  • High School Diploma (or GED or High School Equivalence Certificate) = 36.20%
  • Less than a High School Diploma = 30.44%
  • Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades) = 16.11%
  • Some College Courses = 15.71%
  • Associate's Degree (or other 2-year degree) = 0.84%
  • Doctoral Degree = 0.70%

Related Work Experience
  • Over 6 months, up to and including 1 year = 32.36%
  • None = 24.94%
  • Over 2 years, up to and including 4 years = 24.86%
  • Over 1 year, up to and including 2 years = 11.63%
  • Over 1 month, up to and including 3 months = 4.94%
  • Over 3 months, up to and including 6 months = 0.91%
  • Up to and including 1 month = 0.24%
  • Over 10 years = 0.11%

On-Site or In-Plant Training
  • Up to and including 1 month = 33.61%
  • None = 23.93%
  • Over 1 month, up to and including 3 months = 21.00%
  • Over 6 months, up to and including 1 year = 11.31%
  • Over 3 months, up to and including 6 months = 10.15%

On-the-Job Training
  • Anything beyond short demonstration, up to and including 1 month = 43.68%
  • Over 3 months, up to and including 6 months = 22.98%
  • Over 1 month, up to and including 3 months = 22.67%
  • None or short demonstration = 9.59%
  • Over 6 months, up to and including 1 year = 1.08%


The data sources for the information displayed here include: O*NET™ 16.0.


 

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.

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™ 16.0.


 
 

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.


 
 
 

Bakers

Knowledge


% Subject Description
68.75 Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
63.25 Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
55.25 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.
52.25 Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
52.00 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™ 16.0.


 

Bakers

Skills


% Subject Description
56.25 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.
53.00 Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
50.00 Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
50.00 Coordination Adjusting actions in relation to others' actions.
50.00 Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
50.00 Reading Comprehension Understanding written sentences and paragraphs in work related documents.
50.00 Speaking Talking to others to convey information effectively.


The data sources for the information displayed here include: O*NET™ 16.0.


 

Bakers

Abilities


% Subject Description
62.50 Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences.
62.50 Near Vision The ability to see details at close range (within a few feet of the observer).
59.50 Oral Expression The ability to communicate information and ideas in speaking so others will understand.
56.25 Speech Clarity The ability to speak clearly so others can understand you.
56.25 Visual Color Discrimination The ability to match or detect differences between colors, including shades of color and brightness.
53.25 Speech Recognition The ability to identify and understand the speech of another person.
53.25 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 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 Inductive Reasoning The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
50.00 Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.
50.00 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 there is a problem.
50.00 Written Comprehension The ability to read and understand information and ideas presented in writing.


The data sources for the information displayed here include: O*NET™ 16.0.


 

Bakers

Work Activities


% Subject Description
73.50 Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
72.75 Monitor Processes, Materials, or Surroundings Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
69.25 Inspecting Equipment, Structures, or Material Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
65.50 Organizing, Planning, and Prioritizing Work Developing specific goals and plans to prioritize, organize, and accomplish your work.
65.25 Identifying Objects, Actions, and Events Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
62.75 Communicating with Supervisors, Peers, or Subordinates Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
62.50 Making Decisions and Solving Problems Analyzing information and evaluating results to choose the best solution and solve problems.
62.00 Establishing and Maintaining Interpersonal Relationships Developing constructive and cooperative working relationships with others, and maintaining them over time.
60.00 Estimating the Quantifiable Characteristics of Products, Events, or Information Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
59.25 Judging the Qualities of Things, Services, or People Assessing the value, importance, or quality of things or people.
55.50 Controlling Machines and Processes Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
54.00 Thinking Creatively Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
53.25 Evaluating Information to Determine Compliance with Standards Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
52.75 Handling and Moving Objects Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
52.75 Coaching and Developing Others Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
51.75 Updating and Using Relevant Knowledge Keeping up-to-date technically and applying new knowledge to your job.
51.50 Training and Teaching Others Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
51.25 Assisting and Caring for Others Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
51.00 Processing Information Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
50.50 Performing for or Working Directly with the Public Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.


The data sources for the information displayed here include: O*NET™ 16.0.


 

Bakers

Work Styles


% Subject Description
85.00 Dependability Job requires being reliable, responsible, and dependable, and fulfilling obligations.
75.75 Attention to Detail Job requires being careful about detail and thorough in completing work tasks.
70.75 Integrity Job requires being honest and ethical.
69.00 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.
68.00 Leadership Job requires a willingness to lead, take charge, and offer opinions and direction.
65.00 Cooperation Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
64.00 Achievement/Effort Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
64.00 Stress Tolerance Job requires accepting criticism and dealing calmly and effectively with high stress situations.
64.00 Concern for Others Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
63.50 Adaptability/Flexibility Job requires being open to change (positive or negative) and to considerable variety in the workplace.
63.00 Initiative Job requires a willingness to take on responsibilities and challenges.
63.00 Persistence Job requires persistence in the face of obstacles.
55.50 Self Control Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
52.50 Innovation Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.


The data sources for the information displayed here include: O*NET™ 16.0.


 

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™ 16.0.


 

Bakers

Work Context


% Subject Description
99.20 Spend Time Standing How much does this job require standing?
93.40 Face-to-Face Discussions How often do you have to have face-to-face discussions with individuals or teams in this job?
79.80 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?
79.40 Exposed to Minor Burns, Cuts, Bites, or Stings How often does this job require exposure to minor burns, cuts, bites, or stings?
75.80 Physical Proximity To what extent does this job require the worker to perform job tasks in close physical proximity to other people?
75.20 Freedom to Make Decisions How much decision making freedom, without supervision, does the job offer?
74.20 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?
74.00 Spend Time Walking and Running How much does this job require walking and running?
73.40 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?
72.60 Indoors, Environmentally Controlled How often does this job require working indoors in environmentally controlled conditions?
72.20 Work With Work Group or Team How important is it to work with others in a group or team in this job?
69.80 Telephone How often do you have telephone conversations in this job?
67.00 Importance of Being Exact or Accurate How important is being very exact or highly accurate in performing this job?
66.00 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?
65.60 Time Pressure How often does this job require the worker to meet strict deadlines?
65.40 Responsible for Others' Health and Safety How much responsibility is there for the health and safety of others in this job?
65.00 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?
62.60 Spend Time Making Repetitive Motions How much does this job require making repetitive motions?
59.00 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?
57.60 Deal With External Customers How important is it to work with external customers or the public in this job?
56.00 Impact of Decisions on Co-workers or Company Results How do the decisions an employee makes impact the results of co-workers, clients or the company?
51.80 Responsibility for Outcomes and Results How responsible is the worker for work outcomes and results of other workers?


The data sources for the information displayed here include: O*NET™ 16.0.


 

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 sheet metal workers, forest fire fighters, customer service representatives, physical therapist aides, salespersons (retail), and tellers.
  • Education
    • These occupations usually require a high school diploma.


The data sources for the information displayed here include: O*NET™ 16.0.


 

Bakers

Earnings Benefits


Region Entry Level Average Experienced
United States $17,070.00 $25,160.00 $37,070.00
Virginia $17,250.00 $28,030.00 $43,180.00
 
Region Entry Level Average Experienced
Bay Consortium $18,483.00 $24,864.18 $36,430.70
Capital Region Workforce Partnership $19,548.55 $27,757.83 $37,399.29
Central VA/Region2000 $16,249.89 $22,889.63 $33,851.16
Crater Area $16,537.74 $24,959.12 $36,709.46
Greater Peninsula $18,292.11 $25,924.68 $34,214.76
Hampton Roads $16,176.16 $23,105.77 $30,111.13
New River/Mt. Rogers $15,731.76 $20,224.24 $26,161.02
Northern Virginia and Alexandria/Arlington $19,371.80 $32,837.12 $48,311.33
Piedmont Workforce $17,131.62 $24,873.27 $36,558.97
Shenandoah Valley $17,310.39 $31,384.74 $45,271.23
South Central $16,262.01 $25,056.08 $34,812.68
Southwestern Virginia No Data No Data No Data
West Piedmont $16,251.91 $20,103.04 $27,484.12
Western Virginia $16,942.75 $24,793.48 $36,008.52


The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection.


 

Bakers

Employment Projections


National 2010 2020 % Change
United States 149,800 153,300 + 2.3%
 
State 2008 2018 % Change
Virginia 2,925 3,055 + 4.4%
 
Region 2008 2018 % Change
Bay Consortium 65 76 + 16.9%
Capital Region Workforce Partnership 307 327 + 6.5%
Central VA/Region2000 64 67 + 4.7%
Crater Area 0 0 + 0.0%
Greater Peninsula 123 136 + 10.6%
Hampton Roads 184 211 + 14.7%
New River/Mt. Rogers 74 77 + 4.1%
Northern Virginia and Alexandria/Arlington 1,232 1,282 + 4.1%
Piedmont Workforce 0 0 + 0.0%
Shenandoah Valley 0 0 + 0.0%
South Central 48 49 + 2.1%
Southwestern Virginia 27 34 + 25.9%
West Piedmont 16 19 + 18.8%
Western Virginia 113 116 + 2.7%


The data sources for the information displayed here include: Virginia Workforce Connection.


 

Bakers

Related Occupations


Related Occupations

 

Careers in Restaurants and Food/Beverage Services Pathway:

The data sources for the information displayed here include: O*NET™ 16.0.


 

Bakers

View Videos


The following videos are available for this occupation:

  • Hospitality and Tourism (4.28 Mb)

    • Macromedia Flash is required for viewing the videos. If you do not have the Flash plugin, it is freely available for download.



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.


 

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.


 

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.

Proficiency Rating
Getting Information 4.0
Monitor Processes, Materials, or Surroundings 4.0
Inspecting Equipment, Structures, or Material 4.0
Organizing, Planning, and Prioritizing Work 3.5
Identifying Objects, Actions, and Events 3.5
Communicating with Supervisors, Peers, or Subordinates 3.5
Making Decisions and Solving Problems 3.5
Establishing and Maintaining Interpersonal Relationships 3.5
Estimating the Quantifiable Characteristics of Products, Events, or Information 3.5
Judging the Qualities of Things, Services, or People 3.5
Controlling Machines and Processes 3.0
Thinking Creatively 3.0
Evaluating Information to Determine Compliance with Standards 3.0
Handling and Moving Objects 3.0
Coaching and Developing Others 3.0
Updating and Using Relevant Knowledge 3.0
Training and Teaching Others 3.0
Assisting and Caring for Others 3.0
Processing Information 3.0
Performing for or Working Directly with the Public 3.0
Guiding, Directing, and Motivating Subordinates 3.0
Monitoring and Controlling Resources 3.0
Performing General Physical Activities 3.0
Coordinating the Work and Activities of Others 3.0
Analyzing Data or Information 3.0
Scheduling Work and Activities 3.0
Developing Objectives and Strategies 3.0
Resolving Conflicts and Negotiating with Others 3.0
Developing and Building Teams 3.0
Selling or Influencing Others 2.5
Provide Consultation and Advice to Others 2.5
Performing Administrative Activities 2.5
Communicating with Persons Outside Organization 2.5
Documenting/Recording Information 2.5
Interacting With Computers 2.5
Interpreting the Meaning of Information for Others 2.5
Operating Vehicles, Mechanized Devices, or Equipment 2.5
Staffing Organizational Units 2.0
Repairing and Maintaining Electronic Equipment 2.0
Repairing and Maintaining Mechanical Equipment 1.5
Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment 1.5


The data sources for the information displayed here include: O*NET™ 16.0.


 

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™ 16.0.


 
 

Bakers

Related Schools

  • Southeast Culinary & Hospitality College
  • The Art Institute of Virginia Beach
  • The Art Institute of Washington