Bakers prepare products using mechanized and non-mechanized tools and equipment in the production of baked goods such as fermented doughs, cookies, quick breads, pastries, cakes, chocolates, confections and frozen desserts according to formulas and knowledge of food science.

Bakers must maintain a clean, safe and sanitary work environment, including tools and equipment and participate in inventory control, product development, packaging baked goods, production scheduling, purchasing, costing and recycling.

They may be self-employed or work in bakeries, supermarkets, catering companies, hotels, restaurants or institutional facilities.