Bakers (NOC 6332)

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Changes have been made to the method for estimating job prospects per occupation. To better reflect the reality of the job market and the new method of estimation, the prospect diagnostics have been modified. Thus, the possible diagnostics are now excellent, good, limited and not published. For more information about the meaning of each diagnostic, see the glossary.
Estimated hourly wage
in Québec (2016-2018)
Minimum Not published
Median 14.00$
Maximum 17.75$
Job prospect
(2017-2021)
Employment in 2016
9,000
Skill level
Technical (usually a college or secondary school vocational diploma)

Occupation targeted by the Workplace Apprenticeship Program

Please note that detailed information for each of the occupations under the Workplace Apprenticeship Program is only available in French.

Nature of work

Bakers prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. They are employed in bakeries, supermarkets, catering companies, hotels, restaurants, hospitals, and other institutions, or they may be self-employed. Bakers who are supervisors are included in this unit group.

Main duties

  • Bakers perform some or all of the following duties:
  • - Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders
  • - Operate machinery
  • - Bake mixed doughs and batters
  • - Continued…
  • - Frost and decorate cakes or other baked goods
  • - Ensure quality of products meets established standards
  • - Draw up production schedule to determine type and quantity of goods to produce
  • - Purchase baking supplies
  • - May oversee sales and merchandising of baked goods
  • - May hire, train and supervise baking personnel and kitchen staff.

Employment requirements

  • * Completion of secondary school is usually required.
  • * Completion of a three- or four-year apprenticeship program for bakers or Completion of a college or other program for bakers is usually required.
  • * On-the-job training may be provided.
  • * Trade certification is available, but voluntary, in Newfoundland and Labrador, Nova Scotia, Prince Edward Island, New Brunswick, Quebec, Ontario, Alberta, British Columbia, the Yukon, the Northwest Territories and Nunavut.
  • * Red Seal endorsement is also available to qualified bakers upon successful completion of the interprovincial Red Seal examination.

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