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Bakers prepare and bake breads, pastries, and other baked goods. Bakers that work in grocery stores and specialty shops usually make small quantities of products for sale but in manufacturing they use high-volume machines to make larger amounts of product at a time. They can also work for bakeries, cake shops, bread shops, hotels, restaurants, cafeterias, factories, and cruise ships. Bakers need to have knowledge of applied chemistry, ingredients and nutrition, government regulations, business concepts, production processes, and operation and maintenance of machinery to be able to create and market products. A general knowledge of computers is also necessary as modern operations use automated machinery that is operated by computers. To become a Baker you can begin as trainee and learn through on the job training or you can become an apprentice and earn a certificate in baking. To earn your certificate you need to be good at baking, icing, cake decorating, and making calculations. When mixing ingredients, the recipe may not be for the quantity that you need. In this case, a Baker would have to able to change it proportionately so that the product comes out right. If you were to earn your Associates Degree in International Baking and Pastry at Florida Culinary Institute you would have to take College Algebra, Psychology of Personal Adjustment, Art Appreciation, and Ethics along with courses about baking. In 2000 the median yearly earnings for Bakers was $19,710.

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US Department of Labor, Bureau of Labor Statistics - Occupational Outlook Handbook

Florida Culinary Institute

Florida Culinary Institute - AA in International Baking and Pastry

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