American Society of Baking introduces online training center

The American Society of Baking (ASB) is launching an online training center that includes 10 Bread Production Certificate courses. These digital courses are designed to provide the commercial baking industry with streamlined, contemporary delivery methods and up-to-date training content, the organization said.

“The BAKERpedia/American Society of Baking certified training courses for Bread Production are not just a rehashing of decades old courses which have become irrelevant, but are instead a fresh and innovative approach to providing baking professionals with the information and training they need to be competitive in today’s wholesale baking industry,” says Kent Van Amburg, executive director, ASB.

ASB’s Bread Production Certificate courses cover all the basics of bread production, from wheat and yeast to proofing and packaging. These courses can be used to quickly train onboarding employees or prepare current employees for career development, the organization said.

“The BAKERpedia/American Society of Baking certified training courses for Bread Production represent a dynamic shift in the way bakery training and learning will be conducted in the future,” says Lin Carson, PhD, chief executive officer of BAKERpedia. “It dives into the fundamentals of bread production with key emphasis on ingredient functionality, process controls, shelf life extension and quality control programs. It addresses the need for quick knowledge in small bite size modules. Companies no longer have the time to send employees to external training sites; they need instant, in-the-moment training that can be leveraged for immediate returns and efficiencies in output.”

Baking and Pastry I Certificate

This two-semester certificate in Baking and Pastry is designed to provide students with career training for entry-level positions in baking and pastry. The Certificate can also be used as a foundation for completing the Baking and Pastry Option in Culinary Arts, A.A.S. degree at the Academy of Culinary Arts.

Upon completion of this program students will be able to:

Demonstrate an understanding of professionalism and exceptional work ethics;
Work effectively in teams;
Explain the environmental and conservation issues related to the culinary industries;
Demonstrate the knowledge and skills appropriate for entry-level positions in the baking and pastry culinary field;
Articulate the need and value of life-long learning as it relates to career goals;
Compare and contrast traditional and non-traditional career opportunities;
Demonstrate industry sanitation standards;
Demonstrate industry equipment safety standards;
Demonstrate effective communication and computation skills;
Apply baking theories;
Create classic and artisan yeast products, quick breads and puff dough;
Create classical and decorative pastries;
Evaluate and interpret menus and recipes in terms of human nutrition and apply principles in menu planning and food preparation;
Apply basic culinary cooking methods.

For information regarding this certificate, please contact the Culinary Department at (609) 343-4944.

Students must complete a Cooperative Education/Internship/Externship/Service-Learning requirement (200 documented hours).

Recommended Sequence of Courses

Gainful Employment Disclosure.

If you’re thinking of opening a bakery business, like any company that sells food to the public, you must be licensed by your state, county, or city.

In fact, in most jurisdictions, bakeries are treated as food establishments and must obtain a permit from the health department.

Licensing requirements to open a bakery vary by state, county, and city. Other considerations include the scale of your operations and whether you operate a storefront bakery or a home-based bakery business.

If you’re asking, “what licenses do I need to open a bakery?”, read on.

License requirements for traditional brick-and-mortar bakery businesses

Brick-and-mortar bakery businesses are subject to several licensing, permit, and tax registration requirements. Below is a list of the most common licensing requirements for a bakery business with a storefront:

1. Food licenses, permits, and certifications

These are generally issued by your local health department. You may need more than one license depending on the business activity you conduct. For example, New York City issues permits for food service establishments and a separate one for food processing and/or food preparation.

Some jurisdictions also require all employees involved in the preparation, storage, or service of baked goods in a food facility to obtain a food handler permit.

The application process for food service licenses and permits can be lengthy and must include building plans and inspections. Check with your city’s small business department to find out licensing and application requirements to open a bakery.

2. General business-related licenses, permits, and registrations

• Business operating license: This license is issued by your county or city and grants you legal permission to operate a bakery in your city or state. If you plan to open several locations, you might need a license in each city where you operate. However, some states do offer state-wide licensing, such as Washington, which cover state and local licensing needs. Check your state government website for application guidelines and remember to renew your license annually.

Federal tax ID (EIN) number: Issued by the IRS, an EIN (also called a tax identification number or employer identification number) is required for almost all types of businesses.
State tax ID number: Issued by your state’s department of revenue or taxation, the state tax ID number is also called a tax registration number.
DBA/fictitious business name registration: The doing business as (DBA) or fictitious business name registration happens with the appropriate state or local jurisdiction.
Zoning and land use permits: Local governments’ zoning laws may prohibit certain business activity in designated areas.
Building permit: If you plan on remodeling or building a commercial space, you’ll need to get a building permit.
Sign permit: Before you put up a sign outside your business, you’ll need a sign permit from your city.
Building health permit: This is overseen by your state or county health department and ensures that your premises meets safety regulations.
Dumpster license: This allows your bakery to place a state dumpster near your business for the proper disposal of food waste. Check with your city to see if you need one.
Sales tax license/sellers permit/resellers permit: This license/permit has many names, and those names vary by state, but it is required for the selling of almost all products and services. You may also need to obtain a Certificate of Occupancy or amend the existing one.
Workers’ comp insurance: In most states, workers’ compensation coverage is mandatory if you have at least one employee.

Food licensing requirements for at-home bakeries

Because a home bakery business (as well as an online business) operates with the goal of generating revenue by selling goods or services to the public, most of the rules designed to safeguard the public and collect tax revenue apply. Below is a list of requirements for your home-bakery.

1. Any food prepared and processed must be low risk

Furthermore, each state issues guidance on approved and prohibited home-prepared foods.

2. Regulations vary by state

Cottage industry laws differ from state to state. For example, Iowa divides homemade food laws into Iowa Cottage Food businesses and Iowa Home Food Processing Establishments. At-home bakery businesses fall under the latter and require the appropriate licensing and inspections.

In New York, businesses can apply for a home processing exemption that typically applies to food manufacturers. This allows them to produce approved food products at home. Any bakery goods sold in New York state must be pre-packaged at home and properly labeled.

3. General business licensing and registrations for home-based bakeries

Home-based bakery businesses must obtain the same general business licenses, permits, and registrations as traditional businesses. However, certain licensing rules are triggered when a business operates from home or in a residential area. These include:

Home occupation permit: Many city or county governments require home-based businesses to have a “Home Occupation Permit”.
Signage: If your business is in a residential area, you are likely to face very strict limits on the size, number, and placement of signs on your property.
Zoning: If you plan to operate a bakery business in an area that is zoned “residential,” you need to become familiar with the zoning ordinances. Certain business activities are prohibited in residential areas.

What do I need to start a bakery business?

In addition to applying for the appropriate bakery license and general licenses or permits, here are some of the things you may need when starting a bakery business.

Business plan: A well thought-out plan can guide your strategy, identify risks, and help you secure funding to expand and grow your bakery business.
Business structure: Your choice of business structure – whether it’s a limited liability company (LLC), corporation, or partnership – will impact your daily operations, taxes, and the amount of risk you’re willing to take with your personal assets.
Business name: When selecting a name, try to make the name short, easy to remember, descriptive of the business, and capable of drawing attention. Depending on the business form you choose, you may have to register and/or receive approval from the local or state government where your business is formed.
Federal and state tax IDs
Insurance: You may need general liability insurance and may be required to have Workers’ Compensation insurance if you have employees.
Website and marketing plan: In addition to helping you market your new bakery business, a marketing plan can help keep you on track budget-wise and convince lenders that you have a plan to succeed in this crowded market.

CT can help

Outsourcing business registration and license research, applications, management, and renewals can help you take the pressure off internal resources. By working with a full-service management provider who specializes in the efficient processing of business licenses you can free up your staff to focus on starting and growing your bakery business while ensuring you keep up with changing compliance requirements.

Bakers

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Video transcript available at https://www.youtube.com/watch?v=62-onA1gzjQ.

What Bakers Do

Bakers mix ingredients according to recipes in order to make breads, pastries, and other baked goods.

Work Environment

Most bakers work in retail or commercial bakeries (manufacturing facilities), grocery stores or wholesale club stores, and restaurants. Work shifts often include early mornings, nights, weekends, and holidays.

How to Become a Baker

Although bakers typically need no formal educational credential, employers may prefer or require that candidates have a high school diploma. Some choose to attend a technical or culinary school. They typically learn their skills through on-the-job training, which may include participating in an apprenticeship program.

Pay

The median annual wage for bakers was $29,750 in May 2021.

Job Outlook

Employment of bakers is projected to grow 8 percent from 2021 to 2031, faster than the average for all occupations.

About 31,300 openings for bakers are projected each year, on average, over the decade.

Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.

State & Area Data

Explore resources for employment and wages by state and area for bakers.

Similar Occupations

Compare the job duties, education, job growth, and pay of bakers with similar occupations.

More Information, Including Links to O*NET

Bakers prepare various types of baked goods.

Duties

Prepare workstation for baking
Measure and weigh ingredients
Combine measured ingredients in mixers or blenders
Knead, roll, cut, and shape dough
Prepare and fill pans, molds, or baking sheets
Set oven temperatures and place items into ovens
Monitor baking process and adjust oven temperature or item positioning as needed

Commercial bakers, also called production bakers, work in manufacturing facilities that produce breads, pastries, and other baked products. In these facilities, bakers use high-volume mixing machines, ovens, and other equipment, which may be automated, to mass-produce standardized baked goods. They often work with other production workers, such as helpers and maintenance staff, to keep equipment cleaned and ready.

Retail bakers work primarily in grocery stores and specialty shops, including bakeries. In these settings, they produce small quantities of baked goods for people to eat in the shop or for sale as specialty items. Retail bakers may take orders from customers, prepare baked products to order, and occasionally serve customers. Most retail bakers are also responsible for cleaning their work area and equipment and unloading supplies.

Some retail bakers own bakery shops where they make and sell breads, pastries, pies, and other baked goods. In addition to preparing the baked goods and overseeing the entire baking process, they are also responsible for hiring, training, and supervising their staff. They must budget for and order supplies, set prices, and decide how much to produce each day.

About this section

Bakers stand for extended periods while they prepare dough.

Bakers are exposed to high temperatures when working around hot ovens. They stand for long periods while observing the baking process, making the dough, or cleaning the equipment.

Injuries and Illnesses

Bakeries, especially large manufacturing facilities, have potential dangers such as hot ovens, mixing machines, and dough cutters. Although their work is generally safe, bakers may experience back strain from lifting heavy items, as well as cuts, scrapes, and burns. To reduce risk of injury, bakers often wear back supports and heat-resistant aprons and gloves.

Work Schedules

Most bakers work full time, although part-time work is common. Schedules may vary and often include early morning, night, weekend, or holiday shifts. Some facilities operate around the clock.

How to Become a Baker About this section

On-the-job training is the most common method of learning for bakers.

Bakers typically need no formal educational credential to enter the occupation; however, employers may prefer or require that candidates have a high school diploma, and some candidates choose to attend a technical or culinary school. Bakers typically learn their skills through on-the-job training, which may include participating in an apprenticeship program.

Education

High school students interested in becoming a baker may benefit from enrolling in culinary classes, if available, at their school.

Training

Most bakers learn their skills through on-the-job training. The length of training varies but may last up to 1 year. Some employers provide apprenticeship programs for aspiring bakers, which may take months or years to complete.

Training or apprenticeship programs cover topics such as baking and decorating techniques, production processes, and food safety.

Other Experience

Some bakers learn their skills through work experience related to baking. For example, they may start as a baker’s assistant and progress to becoming a baker as they take on more responsibility and refine their technique.

Licenses, Certifications, and Registrations

Employers may require candidates to obtain certification in food safety procedures. Check with your state or local health department for certification information.

Optional certification may demonstrate a level of competence and experience that makes candidates more attractive to employers.

For example, Retail Bakers of America offers certification for several levels of competence, with a focus on topics such as baking sanitation, management, retail sales, and staff training. Those who wish to become certified must satisfy requirements for education and experience before taking an exam. Other organizations may offer credentials for specific skills, such as the American Culinary Federation’s pastry chef certifications.

Important Qualities

Communication skills. Bakers must be able to convey information effectively to other workers or to customers.

Math skills. Bakers need basic math skills, especially knowledge of fractions, in order to mix recipes, weigh ingredients, or adjust mixes.

Physical stamina. Bakers stand for extended periods while they prepare dough, monitor baking, or package baked goods.

Physical strength. Bakers should be able to move heavy items, such as bulk-sized bags of flour, from storage to a work area.

Total, all occupations

Food processing workers

The median annual wage for bakers was $29,750 in May 2021.
The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less. The lowest 10 percent earned less than $22,820, and the highest 10 percent earned more than $45,450.

Percent change in employment, projected 2021-31

Employment of bakers is projected to grow 8 percent from 2021 to 2031, faster than the average for all occupations.

About 31,300 openings for bakers are projected each year, on average, over the decade.

Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.

Employment

Baked goods, including cereals, breads, and snacks, remain a major part of the daily diet for many people and are often valued for their convenience. Population and income growth are expected to result in greater demand for a variety of commercial and retail specialty baked goods, including cupcakes, pies, and cakes.

As a result, more bakers are expected to be needed in food manufacturing and retail establishments that make and sell baked goods.

State & Area Data About this section

The Occupational Employment and Wage Statistics (OEWS) program produces employment and wage estimates annually for over 800 occupations. These estimates are available for the nation as a whole, for individual states, and for metropolitan and nonmetropolitan areas. The link(s) below go to OEWS data maps for employment and wages by state and area.

Projections Central

Occupational employment projections are developed for all states by Labor Market Information (LMI) or individual state Employment Projections offices. All state projections data are available at www.projectionscentral.com. Information on this site allows projected employment growth for an occupation to be compared among states or to be compared within one state. In addition, states may produce projections for areas; there are links to each state’s websites where these data may be retrieved.

CareerOneStop

CareerOneStop includes hundreds of occupational profiles with data available by state and metro area. There are links in the left-hand side menu to compare occupational employment by state and occupational wages by local area or metro area. There is also a salary info tool to search for wages by zip code.

Similar Occupations About this section

This table shows a list of occupations with job duties that are similar to those of bakers.

For details about apprenticeships or other work opportunities in this occupation, contact the offices of the state employment service, the state apprenticeship agency, local unions, or firms that employ bakers. Apprenticeship information is available from the U.S. Department of Labor’s Apprenticeship program online or by phone at 877-872-5627. Visit Apprenticeship.gov to search for apprenticeship opportunities.

American Society of Baking Launches New Approach to Baking Certification and Training

New Digital, Certification Courses Offer Modernized Baking Training for Quicker New Hire Training

Wednesday, 1 September 2022 – The American Society of Baking (ASB) is pleased to announce the launch of its new online Training Center with 10 Bread Production Certificate courses. These digitally-driven courses are designed to provide the commercial baking industry with streamlined, contemporary delivery methods and up-to-date training content.

ASB’s Bread Production Certificate courses cover all of the basics of bread production, from wheat and yeast to proofing and packaging. When used as part of employee onboarding, this current and accessible content will prepare new hires for the production line in hours, not weeks. For current employees, the courses can be used to prepare for career advancement.

“The BAKERpedia/American Society of Baking certified training courses for Bread Production represent a dynamic shift in the way bakery training and learning will be conducted in the future. It dives into the fundamentals of bread production with key emphasis on ingredient functionality, process controls, shelf life extension and quality control programs. It addresses the need for quick knowledge in small bite size modules. Companies no longer have the time to send employees to external training sites, they need instant, in-the-moment training that can be leveraged for immediate returns and efficiencies in output,” Dr. Lin Carson, CEO of BAKERpedia noted.

The best online Baking Academy OnlineWhy Join a Online Baking Course with AnyBodyCanBake

There has been an increasing trend in Baking and Pastry Certificate Programs Online. And it is because the cost of learning at any traditional academy is almost 10 times what somebody would pay in a Virtual Baking Class. You enjoy the benefits of learning through a part time bakery course without having to leave your current job.

AnyBodyCanBake is considered to be one of the Best Pastry Schools In India offering Online Baking Classes For Beginners. You may learn to make cakes in our professional cake making course or may decide to learn chocolate making at home in our online chocolate making course. The choices are unlimited. However, each of our courses including, an online sourdough course, vegan baking course, gluten-free baking course, or healthy baking course online, are designed keeping the Indian pallet in mind.

The Professional Chocolate Making Classes include Chocolate Making Training, Chocolate Tempering, Chocolate Beans To Bar, Chocolate Truffle, and a lot more. The Chocolate making course covers everything you would need to serve your customers in India.

In the Healthy Baking Classes online you will learn baking healthy with whole wheat flour. You will also learn vegan recipes baking in the vegan baking class. Sourdough baking class and gluten free baking class also falls into healthy baking.

The cake learning classes will have a variety of cake-baking techniques including festive cakes, fusion cakes, whipped cream cakes, chocolate ganache cakes, and exotic modern cakes.

The 6 Months Diploma in Baking and Pastry includes everything a home baker in India would ever need to join.

While some employers do not require individuals to have a formal education to work as pastry chefs, many require pastry chefs to have relevant training, certification and a college education. For many people, the journey to becoming a successful pastry chef starts with a degree or diploma. Education is an important piece of the equation when you choose to pursue any culinary career, and the pastry arts are no exception. A pastry chef must be hard-working, dedicated to the craft and willing to do the labor to learn the profession.

The baking industry typically requires new chefs to work for a few years as apprentices, or assistants, under experienced pastry chefs. Completing an apprenticeship allows you to put your classroom education into practice and gain more baking experience before striking out on your own. Mentorship is critical when you set out to become a pastry chef. You need to be able to watch masters at work, practice skills and receive feedback, and ask all the questions you may have. Good mentors can help you set goals, guide your next steps, and even create networking opportunities.

To take qualifications even further and stand out from other candidates, pastry chefs can earn certifications through well-respected organizations such as the American Culinary Foundation or The World Association of Chefs’ Societies. Having your skills certified shows that you’ve gone above and beyond for your career and invested time into your growth. Certification makes your skills undeniable.

There are many paths to becoming a pastry chef, but research, education and hands-on experience are essential ingredients for launching a career. Formal training and a degree are not necessary to become a pastry chef; however, whether through an internship, apprenticing, finding a mentor or culinary school, some form of hands-on experience is an essential part of the learning process. And for a high-level position like pastry chef, employers prefer candidates with some level of professional education.