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BakerAlternative titles

Kaitunu Paraoa

This job is sometimes referred to as:

Confectioner
Craft Baker
Pastry Chef

Bakers prepare, bake and decorate bread, rolls, pastries, cakes and other yeast goods.

Contact us

Call us on 0800 222 733

Entry requirements

To become a baker you usually need to complete an apprenticeship and gain a National Certificate in Baking, Plant Baking or Craft Baking.

 

Secondary education

Most employers prefer apprentices to have completed four years of secondary school. Useful subjects include English and maths.

Personal requirements

Bakers need to be:

  • careful and accurate, with an eye for detail
  • practical and efficient with good organisational skills
  • able to work well under pressure
  • able to follow instructions
  • able to work as part of a team
  • creative
  • able to do basic maths.

Useful experience

Useful experience for bakers includes work as a baker's assistant, or any food-handling work.

Physical requirements

Bakers need to be reasonably fit and healthy, with a high standard of personal cleanliness. They also need to have good hand-eye co-ordination. It is preferred that bakers do not have any skin or breathing problems, but this can be managed so they can still work effectively.

Related courses

View information on courses in the course database

Find out more about training

Baking Industry Association of NZ (BIANZ)
(03) 349 0663 - belinda@bianz.co.nz - www.bianz.co.nz/become-a-baker/
Competenz
info@competenz.org.nz  - www.competenz.org.nz
Crop and Food Research
(03) 325 6400 - dundassa@crop.cri.nz - www.crop.cri.nz
NZ Baking Industry Research Trust (BIRT)
(04) 496 6555 - www.bakeinfo.co.nz/industry/careers/prospects.php

1-2

years of training usually required

Close-up of a baker's hand dipping a neenish tart in chocolate

Bakers need to be accurate, with an eye for detail

Updated 12 Sep 2014