You may find it useful to have National 4 and 5 qualifications, in subjects like:
- Food technology
You could start out by:
- applying to be a trainee in a bakery
- doing a baking course at college
- doing a baking apprenticeship
- Practical skills
- Measuring and maths skills
- Organisational skills and the ability to work to deadlines
You'll work in an industrial (plant) bakery, an in-store bakery or a craft bakery. At an industrial bakery, you'll make large amounts of baked goods for shops and supermarkets. As an in-store baker, you'll use machinery to make bread products to be sold in the shop.
Your day-to-day tasks could include:
- keeping production areas clean
- making dough
- measuring out large quantities of ingredients
- making sure you have enough supplies
- working safely with machinery like power mixers, industrial ovens and production lines
- working out cooking times
- developing new products
At a craft or 'artisan' bakery, you'll work by hand and create fewer products.
Working Hours, Patterns and Environment
You'll usually work 40 hours a week. You may have very early starts or work nights or weekends.
Bakeries can be noisy and dusty places. This may cause problems if you have asthma, dust allergies, or certain skin conditions.
You may need to do some lifting.
You may also need your own transport if working early or late shifts.
With experience, you could become a bakery supervisor, charge hand or production manager.
As an in-store or industrial baker, you could move into a job at a flour mill or become a sales representative.
You could also become a technical adviser or development baker for a baked goods or equipment company.
Another option is to become a craft baker and set up your own business.