Baker (Hotel & Restaurant) (Apprenticeship Guideline) | U.S. Department of Labor (US DOL) Registered Apprenticeship

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 51-3011.00

Skills

MonitoringJudgment and Decision MakingActive ListeningSpeakingCritical ThinkingActive LearningCoordinationTime Management

Knowledge

Production and ProcessingCustomer and Personal ServiceFood ProductionEnglish LanguageMathematics

Abilities

Near VisionOral ComprehensionOral ExpressionProblem SensitivityVisual Color DiscriminationSpeech RecognitionWritten ComprehensionDeductive ReasoningInformation OrderingCategory Flexibility

Tasks

Check products for quality, and identify damaged or expired goods.
Set oven temperatures, and place items into hot ovens for baking.
Combine measured ingredients in bowls of mixing, blending, or cooking machinery.

Technology

Time accounting softwareEnterprise resource planning ERP softwareData base user interface and query softwareAnalytical or scientific softwareElectronic mail software

Tools

Automatic dough pressesBagel dividersBagel kettlesBaguette moldersBain mariesBakers' couchesBakery cookie cuttersBakery muffin pansBaking framesBaking sheetsBalance scalesBarcode scannersBarquette moldsBench brushesBench knives

Work Values

AchievementIndependenceSupportRecognitionRelationshipsWorking Conditions

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium51-3011.00	Bakers	title_inference	$36,650 median$48,260 top	+5.66%	1,400

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: developing (Level 2)(based on Apprenticeship)

Oven temperature and humidity settings — adjust independently based on product type and batch size during a routine production run.
Ingredient measurements for multiple recipes — weigh and prepare batters, doughs, fillings, and icings with minimal oversight in a commercial bakery.
Mixing machine and steam kettle controls — configure time and speed settings to meet recipe specifications across standard product lines.
Dough proofing and pan-loading sequences — execute consistently and on schedule to maintain production throughput targets.
Product color and texture during baking — monitor and make real-time oven or conveyor speed adjustments to meet quality standards.
Raw material specifications — evaluate incoming ingredients against quality standards and flag non-conforming stock to a supervisor.
Damaged or expired goods — identify and segregate systematically during end-of-shift quality audits with limited direction.
Production time blocks — manage personal workflow across multiple bake cycles to meet daily output goals in a mid-size bakery.
ERP or time-accounting software — enter basic production data such as batch quantities and completion times as directed by facility procedures.
Coordination with co-workers on adjacent stations — communicate clearly to keep ingredient prep, mixing, and baking stages synchronized.

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.