Confectionaries

A degree or a certificate course in bakery and confectionery programs or a degree in hotel management serves as the best route for progression in this profession. Most bakers enter the baking profession by working as apprentices or on-the-job trainee at commercial bakeries, patisseries or supermarkets under the wing of an experienced baker.
This will always help for gaining exposure in baking profession and one can progress into a full-fledged baker as soon as they learn food handling and baking techniques.
Bakers are usually classified into three types:
1. Plant bakers: Plant bakers manufacture large quantities of baked goods using machinery such as mixers and ovens. They produce baked goods for shops, supermarkets and other large customers.
2. In-store bakers: In store bakers work in a retail store and produce bread and baked goods using automated machinery. They are also likely to be trained in baking craft skills.
3. Craft bakers: A craft baker may specialize in a certain type of bread or baking process. Craft baker creates a smaller amount of products for consumers. They do much of the work by hand. They are usually employed by a small-scale, independent bakery or a restaurant kitchen.
Within the baking industry, there are different career paths and environments. A baker can specialize in the culinary area of their interest and can become a:
1. Bread chef.
2. Cake stylists.
3. Patisserie / Dessert specialist.
4. Artisan bread specialist.
5. Confectionery baker.
6. Institutional and cafeteria baker, etc.