SELF-LEARNING MODULE

BASIC BAKING
Final | Lesson 2 | AY 2021-2022
TEACHER: MARIA MERLLAN E. MIER, LPT

LESSON PROPER

CAREER OPPORTUNITIES AND FURTHER EDUCATION

IN BAKING AND BAKESHOP PRODUCTION

JOB OPPORTUNITIES IN THE BAKING INDUSTRY

There are many job positions related to a baking career – such as baking
assistants, pastry cook, executive pastry chef, cake decorator, wholesale baker, baking
production supervisor and many others.

1. Pastry chef – specializes in making pastries, cakes and desserts. They may also be
adept at assembling and decorating pastry products being very skillful in using
fillings, icings, sugars and chocolate.

2. Bread baker – makes various kinds of breads. Making various kinds of bread
whether by hand or with the use of machinery requires specific skill and an
experienced baker is often in demand.

3. Bakery chef – an experienced, educated baker who is in charge of the daily

operations of a bakeshop. They manage bakers, monitor quality of products,
take care of inventory and do product development.

For industrial (mass production) bakery, other jobs include:

1. Product development researcher – professional research is needed to develop

new products for industrial production.

2. Production supervisor – oversees the production line making sure the products
meet quality standards and works with engineers to ensure equipment needs
are met.

FURTHER EDUCATION IN BAKING

Becoming a professional baker requires skills and work ethics. In order to improve
skills you can get basic and advanced training in vocational schools or culinary schools.
The Grades 9 – 10 modules in Bakeshop Production will enable you to get National
Certification I or II levels. After you finish your K-12 program, you may further enroll in
culinary schools that offer specialized courses in production of different types of baked
products.

Becoming a bakery chef or supervisor requires management skills on top of

baking skills. This may necessitate higher degrees in related fields such as Hotel and
Restaurant Administration.

Baking is both an art and a science. As you may have already recognized from
the beginning of this module, baking requires knowledge of chemistry and physics to
fully understand gluten development and the interactions of ingredients. Product
development researchers may require higher degree in Food Science or Food
Technology.

Teaching HE and TLE courses is also a viable career. Becoming a professional

teacher in the various levels of education require a degree in Home Economics or
Technology and Livelihood Education.

NVCFI – Basic Baking | Final 1