The program length varies between one and four months depending on the specialty chosen. Bakers need basic analytical skills, and they must be able to read recipes, schedule production and communicate effectively with staff and customers. Supervision skills, knowledge of computerized equipment and developing technology, and an ability to develop niche markets may also be necessary. Working Conditions Bakers work in hot, steam-filled work areas in which they must exercise caution and judgment in order to avoid accidents and injuries. Their work schedule usually involves early morning hours so that fresh baked goods are ready for retail by usual business hours.
Bakers earn incomes that are substantially lower than average.
Bakers are a medium-sized occupational group, with an estimated 4,620 workers in 1998. Bakers experience unemployment at about the same rate as the average for all occupations. While baking is affected by seasonal pressures around holidays when more working hours are required, it is not a seasonal job in the traditional sense. The geographic distribution of workers is similar to that for all occupations. This is a medium-sized occupational group, made up of about 4,620 workers in B.C. in 1998.