If you are creative, enjoy crafting detailed and delicious work with your hands and have a passion for baking, you will enjoy a career as a baker. As a baker, you will prepare and bake breads, cakes, cookies, pastries, pies and other baked goods.
Depending on the size and nature of the bakery, you may be involved in:
- weighing, measuring and mixing ingredients, according to recipes or special customer instructions
- cutting and forming dough
- mixing and depositing batters
- preparing fillings
- using ovens to bake products
- frying doughnuts
- decorating baked goods
- cleaning bowls and pans after use
- preparing production schedules to determine the variety and quantity of goods to be produced
- purchasing, stocking and rotating ingredients and supplies
- operating production machinery
This is a non-compulsory trade – individuals can work in the trade without certification if the employer deems the individual to have the skills of a journeyperson. However, individuals who are working in the trade and learning the trade must become a registered apprentice.
Start your career by finding an employer who is willing to indenture you as an apprentice or gain experience with our Baking and Pastry Arts diploma program. Bakers are usually employed in retail and wholesale bakeries, supermarkets, hospitals, institutions, hotels, catering companies, restaurants and camps. Most bakers work shift-work and may include early morning shifts and night shifts.
As a journeyperson, you will likely make a wage between $20 - $25 and hour depending on your employer.
After becoming a journeyperson, you may advance to supervisory positions, take on new apprentices or become a specialist as a pastry cook, cake decorator, baking instructor or supply-company salesperson. Some journeypersons go on to run their own businesses – we can help you build your business with our Blue Seal business certificate or take our Culinary Entrepreneur Post-Diploma program.
Students who have the following characteristics see greater success in the roofing trade:
- Good customer service and communication skills
- An eye for detail and a desire to do precise work
- Manual dexterity
- A responsible attitude about ensuring that public health standards are met
- A commitment to safe work habits
Upon successfully completing the required working hours and technical training periods, graduates will be awarded journeyperson status by Alberta’s Apprenticeship and Industry Training. Baking is a Red Seal Endorsed trade – a recognizable standard that allows tradespeople to work across Canada.
Admission and Completion
To enter an apprenticeship, you must have the educational qualifications required or recommended education for the trade to which you apply.
Entrance Requirements are monitored and set by Alberta Apprenticeship and Industry Training.
Successful completion of the following courses:
- English 10-2
- Math 10-3
A pass mark in all five Canadian General Educational Development (GED) tests
Alberta Apprenticeship and Industry Training Entrance Exam
Apprentices with an Alberta High School Diploma that includes the following courses:
- English 30-2
- Math 30-3
- Physics 20 OR Chemistry 20 OR Science 20
- Related career and technology studies (CTS) courses
How to register
Registration for technical training is run through Alberta Apprenticeship and Industry Training. Learn how you can register for your next intake.
After you register
Email is the primary source of communication after you have registered for your intake. Please ensure your personal email account is managed appropriately to receive our emails, files and communications. We recommend you add the sait.ca domain to your safe senders' list or you risk missing critical email messages.
Apprentices in the roofing trade will spend 3 years (four 12-month periods) of on-the-job training and technical training at SAIT. Technical training will be 8 weeks each year.
|Find an employer willing to indenture you as an apprentice|
|Apply as an apprentice with AIT and your employer|
|Sign contract and recieve record book|
|Written entrance examination or get approved for previous transcripts|
|Complete first period of on-the-job-training (1560 hours)|
|Register at SAIT|
|Attend first period of technical training for 8 weeks at SAIT|
|Pass first period Trade Qualification Exam|
|Complete second period of on-the-job training (1560 hours)|
|Register at SAIT|
|Attend second period of technical training for 8 weeks at SAIT|
|Pass second period Trade Qualification Exam|
|Complete third period of on-the-job training (1560 hours)|
|Register at SAIT|
|Attend third period of technical training for 8 weeks at SAIT|
|Pass third period Trade Qualification Exam|
|Become a Journeyperson|
|Write and pass the Interprovincial Qualification Exam|
Technical Training Performance
To be successful in technical training, an apprentice must pass each section of the course and pass the AIT exam. The passing grade for each section in the course is a 65%. A passing mark on each Trade Qualification Exam and the Interprovincial Qualification (or Red Seal Exam) is 70%.
Domestic tuition and fees*
|Period||Tuition fees||SAIT fees||Student Association fees||2019/20 total|
Books and supplies*
Books or modules along with other items for class average out to $600 per period.
Do not purchase books or modules ahead of time as they might be outdated by the time you attend classes and they cannot be returned to the bookstore.
- Personal Protective Equipment will be required for the program, which may be an additional cost to apprentices.
*Tuition, fees, books and supply costs are subject to change.
Membership to the SAIT Wellness centre - including an ice arena, swimming/diving pool, gymnasium, squash and racquetteball courts and eight room is available to apprentices at a discounted rate.
Our apprenticeship cost calculator can help you make a financial plan by identifying and adding up your expected expenses while attending SAIT — find out exactly how much money you need to save, seek or borrow to get you through your studies.
Sarah valued that, just like in industry, everything done in the course was hands on – something that is key when it comes to baking. She feels ready to work in the field and praised her instructor.
“Our teacher was always there to answer questions.”