CASA Schools
Overview
A baker is skilled in the art of preparing various types of baked goods, from bread and pastries to cakes and desserts. Bakers create these delicacies in bakeries, restaurants, hotels, or for their own storefronts. Following established recipes, adding creative touches, and using baking techniques to perfection, you’ll tempt customers with the aromas and flavors you produce.
Responsibilities
Produce a variety of bread, including artisanal loaves, baguettes, rolls, and specialty breads like sourdough or rye.
Create pastries, cakes, and desserts, handling ingredients, mixing, shaping, baking, and final presentation.
Maintain quality control by examining consistency, taste, and appearance to meet specific standards.
Experiment with new recipes, ingredients, and techniques to stay updated with changing consumer preferences.
Manage early morning shift operations: folding ingredients, preparing dough, loading racks, and operating ovens.
Clean kitchen and prepare the workspace for the next shift.
Required Knowledge and Skills
Deep understanding of ingredient properties and interactions.
Proficiency in mixing, fermentation, shaping, and dough handling.
Knowledge of baking temperatures, times, and consistency for the final product.
Ability to troubleshoot common issues such as dough not rising or cakes collapsing.
Physical endurance, including lifting heavy bowls and moving trays.
Good customer service and effective communication within the bakery team.
Education and Experience Formal culinary school or baking and pastry arts degree provides structured knowledge and a comprehensive understanding of baking techniques. Many successful bakers gain skills through practical experience, on‑job training, or apprenticeship. Specialized courses, workshops, or short‑term programs can enhance skills and knowledge.
Career Path Experience ranges from apprenticeship to freelance opportunities, with potential to advance to shop ownership or management roles within bakeries or large establishments.
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Responsibilities
Produce a variety of bread, including artisanal loaves, baguettes, rolls, and specialty breads like sourdough or rye.
Create pastries, cakes, and desserts, handling ingredients, mixing, shaping, baking, and final presentation.
Maintain quality control by examining consistency, taste, and appearance to meet specific standards.
Experiment with new recipes, ingredients, and techniques to stay updated with changing consumer preferences.
Manage early morning shift operations: folding ingredients, preparing dough, loading racks, and operating ovens.
Clean kitchen and prepare the workspace for the next shift.
Required Knowledge and Skills
Deep understanding of ingredient properties and interactions.
Proficiency in mixing, fermentation, shaping, and dough handling.
Knowledge of baking temperatures, times, and consistency for the final product.
Ability to troubleshoot common issues such as dough not rising or cakes collapsing.
Physical endurance, including lifting heavy bowls and moving trays.
Good customer service and effective communication within the bakery team.
Education and Experience Formal culinary school or baking and pastry arts degree provides structured knowledge and a comprehensive understanding of baking techniques. Many successful bakers gain skills through practical experience, on‑job training, or apprenticeship. Specialized courses, workshops, or short‑term programs can enhance skills and knowledge.
Career Path Experience ranges from apprenticeship to freelance opportunities, with potential to advance to shop ownership or management roles within bakeries or large establishments.
#J-18808-Ljbffr