Bakers, Manufacturing
Description OES Code: 89805
Baking in these large, modern industrial operations is generally accomplished on an automated, mass production basis involving sophisticated electronic control systems and complete mechanization. Manual or hand operations are kept to a minimum. Principal bread-making processes are measuring, sifting, mixing, proofing, baking, wrapping and packing. Industrial bakeries usually reserve the title of Baker for those who supervise and coordinate the activities of workers engaged in production jobs.

Hours & Benefits
The regular work week is five days. Employers pay time and one-half for hours worked in excess of the usual 35 hour work week. Most employers grant a pay bonus for both night shift and Sunday work. Working hours in the industry vary throughout the State; work often starts at an early hour and some employers provide paid vacations, holidays and sick leave and contribute toward funds for life insurance, medical, hospital, and dental benefits and retirement income.

Wages by California County
• OES Survey
• CCOIS Survey

Employment Trends, California
Employment 1998 4,500
Projected Employment 2008 5,900
Percent Change 1998-2008 31.1%
Separations 1998-2008 700

Employment Trends by California County

Working Conditions
Bakeries are kept spotlessly clean, and workers are screened for personal cleanliness. Work areas can be uncomfortably hot and noisy. Employers who require specific uniforms furnish and launder their uniforms. Oven mitts are also supplied to employees whose work requires them. Bakery production jobs are usually performed at a fast, steady pace while standing. Many plant jobs involve strenuous physical work, including heavy lifting, despite of the mechanization of the baking processes.

Advancement
Most large bakeries offer on-the-job training programs to upgrade skills and allow workers to bid for promotional jobs. They also encourage employees to take technical and management courses at vocational or community colleges. Journey-level workers with leadership skills may promote to working or department supervisors, relocate in hotel or restaurant bakeries or consider opening their own bakeries.

Getting the Job & Other Information
Applicants should contact the union or apply directly to commercial bakeries.

Bakers, Confectioners and Tobacco Workers Int'l Union
7125 Governors Circle
Sacramento, CA 95823
(916) 393-7233

For a list of current job listing, browse CalJOBS or America's Job Bank.

Education and Training
Educational requirements for entry into the baking industry are not specific; however, high school and vocational school graduates may be favored for later promotional opportunities. Graduates may enter the industry at the semi-skilled level and achieve journey-level status on the job. Applicants should be at least 18 years old and be able to speak, read and write English.

Most inexperienced production workers are hired as helpers and progress to production jobs, learning advanced skills on the job.

Skills & Other Requirements
Applicants must pass a basic arithmetic test since math skills are needed to modify baking formulas. Good health is essential and a physical examination is required, in addition to a health certificate indicating freedom from communicable diseases.

References
California Occupational Guide #330

Related Occupations: Bakers, Retail

Training: California Training and Education Providers (CTEP)