Baker Apprenticeship

Description

Bakers prepare doughs, batters and other ingredients and then produce items such as bread, buns, cakes, pies, cookies and other baked goods. They are employed in a variety of food establishments but the vast majority of work takes place in retail settings such as supermarkets, specialty bakeries, restaurants and hotels. Baker is a nationally designated trade under the Inter-provincial Red Seal program.

There are 3 Baker apprenticeships:
 
Baker 1
Baker 2
Baker 3

Each apprenticeship is a year of work based training and one level of school for 4 weeks.

Admission Requirements

  • You must be a registered apprentice within BC
  • Those wishing to enter the apprenticeship program mus be working with a qualified journeyperson. Once the employer agrees to take on the apprentice, the Industry Training Authority ​(ITA) sets up a registration for apprenticeship between the apprentice, the employer, and the ITA.

The following education is ​recommended ​for apprentices entering this occupation.  These are not prerequisites, but rather a desired level of skill or knowledge that will contribute to success in the industry.

  • Grade 10 or equivalent including English 10, Mathematics 10 and Science 10
  • Preferred: Grade 12

The following education is required prior to enrollment in the technical training for this occupation.  It will be verified by the training provider upon enrollment.

  • FOODSAFE Level 1 certificate

Program Contents

Level 1 (4 weeks)

This four week training session serves as an introduction to the "basics" of baking. The successful student will learn why we do what we do in the industry and acquire the building blocks of knowledge required to become a successful baker.

  • Occupational Skills
  • Fermented Goods
  • Pastries
  • Cakes and Cookies
  • Decorate and Finish Baked Goods
  • Desserts
  • Chocolate and Confectionary

Level 2 (4 weeks)

  • Occupational Skills
  • Fermented Goods
  • Pastries
  • Cakes and Cookies
  • Decorate and Finish Baked Goods
  • Desserts
  • Chocolate and Confectionery

Level 3 (4 weeks)

The final session of training puts some "finishing" to the whole apprenticeship program. Advanced skills are taught. This is a very intense 4 weeks of training. Upon successful completion of this session, apprentices earn the opportunity to write the Red Seal Examination. Successful completion grants the apprentice with the Certificate of Qualification as a Red Seal Baker.

  • Occupational Skills
  • Fermented Goods
  • Pastries
  • Cakes and Cookies
  • Decorate and Finish Baked Goods
  • Desserts
  • Chocolate and Confectionary

Program Fees

  • For tuition information visit Apprenticeship Tuition Fees.
  • Income support for apprentices attending technician-training courses is provided by Human Resources Development Canada (HRDC) through regular employment insurance eligibility.
  • For financial and other useful documents visit Important Documents

Employment Opportunities

The Baker apprentice will write the Provincial Certificate of Qualification exam on the last day of technical training. Successful completion grants the apprentice with the Certificate of Qualification in Baker.

How to Apply

Applications can be completed online here or over the phone. There is no application fee.

Click here to view the apprenticeship schedule

Program Contact

Apprentice Instructor

Chef Danny Capadouca
Tel. (250) 762-5445 (Local 4248)
e-mail: dcapadouca@okanagan.bc.ca

Apprenticeship Office

(250) 862 5457
Toll Free: 1-877-755-2266
e-mail: trades_oc@okanagan.bc.ca