Most commonly reported Work Activities

•   Monitor Processes, Materials, or Surroundings Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
•   Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
•   Inspecting Equipment, Structures, or Material Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
•   Identifying Objects, Actions, and Events Identifying information by categorising, estimating, recognising differences or similarities, and detecting changes in circumstances or events.
•   Organising, Planning, and Prioritising Work Developing specific goals and plans to prioritise, organise, and accomplish your work.
•   Communicating with Supervisors, Peers, or Subordinates Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
•   Training and Teaching Others Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
•   Judging the Qualities of Things, Services, or People Assessing the value, importance, or quality of things or people.
•   Making Decisions and Solving Problems Analysing information and evaluating results to choose the best solution and solve problems.
•   Coaching and Developing Others Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Working Life

Bakers (confectioners) prepare and bake bread, pastry, cake and confectionery products. Plant bakers (large industrial bakers) use machines to produce goods on a large scale. Craft bakery work involves more 'hands on' activities and often a wider range of production in smaller quantities.  
 
Bakers (confectioners) need to know how to make many types of bread and confectionery and have to keep up-to-date with any new varieties.  
 
The work can be divided into two types: plant (large industrial) bakery and craft bakery (small and medium sise business).  
 
A Plant bakery is a mass production, automated factory that operates on a 24 hours a day shift basis. The main product of a plant bakery is bread; some also produce pre-packed cakes and pastries. In plant bakeries, operators and assistants control various types of machinery that prepare dough and then pass it through different processes. Processes include moulding, proving (rising the dough), baking, cooling, slicing and wrapping. Here, the baker has less opportunity to be creative and the work may overlap with that of a food technician.  
 
Craft bakeries tend to be smaller companies and produce fewer but a greater variety of products. Many craft bakeries use automated machinery to some degree, but a lot of the processes, such as dipping éclairs in chocolate or filling cakes with jam and cream, must still be done by hand. There is also much more scope for creative work such as icing or decorating fancy and celebration cakes. Routine work, such as packing orders or putting them out on racks for delivery, also has to be done manually.  
 
Supermarket bakeries are known as "In-store Bakeries" and are usually located within the shop. The bakers (confectioners) usually work behind the counter and in view of the customers. There are usually opportunities to meet and speak with the public.  
 
Bakers must observe hygiene, health, and safety regulations when handling food and dealing with equipment. Bakers wear protective clothing - usually a white vest, pants, apron and a hat. Long hair must be completely covered and suitable shoes must be worn (special safety shoes are often supplied by the employer). Wearing jewellery of any kind is not permitted while working in the bakery.

Most commonly reported Work Tasks

• Check products for quality, and identify damaged or expired goods.
• Set oven temperatures, and place items into hot ovens for baking.
• Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
• Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.
• Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
• Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
• Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.
• Check the quality of raw materials to ensure that standards and specifications are met.
• Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.
• Adapt the quantity of ingredients to match the amount of items to be baked.

Further Information

• Baker- from: N.C.S. [UK]

This occupation is typically suited for people with the following Career Interests:

 Naturalist

Not surprisingly, some aspect of the natural sciences will run through the Naturalist's interests - from ecological awareness to nutrition and health. People with an interest in horticulture, land usage and farming (including fish) are Naturalists.

Some Naturalists focus on animals rather than plants, and may enjoy working with, training, caring for, or simply herding them. Other Naturalists will prefer working with the end result of nature's produce - the food produced from plants and animals. Naturalists like solving problems with solutions that show some sensitivity to the environmental impact of what they do. They like to see practical results and prefer action to talking and discussing.

 Administrative

Administrative people are interested in work that offers security and a sense of being part of a larger process. They may be at their most productive under supervisors who give clear guidelines and while performing routine tasks in a methodical and reliable way.

They tend to enjoy clerical and most forms of office work, where they perform essential administrative duties. They often form the backbone of large and small organisations alike. They may enjoy being in charge of office filing systems, and using computers and other office equipment to keep things running smoothly. They usually like routine work hours and prefer comfortable indoor workplaces.

 Enterprising

Enterprising people like situations that involve using resources for personal or corporate economic gain. Such people may have an opportunistic frame of mind, and are drawn to commerce, trade and making deals. Some pursue sales and marketing occupations. Many will eventually end up owning their own business, or in management roles in larger organisations. They tend to be very goal-oriented and work best when focused on a target. Some have an entrepreneurial inclination.

Baking is a skill that requires practice and guidance. Many bakers start their careers by working with experienced bakers in a bakery or a factory, where they learn how to bake, frost, and decorate different kinds of baked goods.

They also learn about hygiene and nutrition, which are important for making safe and healthy products.

In a factory setting, bakers also learn how to use machines that help them mix and blend ingredients for large-scale production of baked goods.

Employers in the manufacturing sector may require applicants to be aged over 18 if shift work is required.  
 
Employers will often facilitate the apprentice or trainee to attend part-time college courses as part of their training.

This apprenticeship programme is currently on hold. Additional information is constantly being added here, as it becomes available. Outline information correct - March 2023

There are many pathways to a career as a baker.

Sample Education and Training Pathways
A number of courses are available throughout the country that focus on learning and skills that may be useful for this career. The examples and links below may guide you in your research. 

Further Education (FET)
Further Education & Training (FET) Courses are delivered by local ETBs, ranging in duration from several weeks up to 20 months. Courses are designed to meet the labour market needs and often include a large element of work experience.

Example search terms include: patisserie, confectionery.

Search for FET Courses

PLC Courses (FET)
PLC courses are full-time courses, one or two years duration, with awards at Level 5 and 6 on the NFQ. They are offered nationally in Schools and Colleges of Further Education.

Example search terms include: culinary arts, pastry baking.

Search for PLC Courses

Higher Education CAO (Undergraduate) 
Higher Education courses at Levels 6 to 8 on the NFQ, delivered in Universities and Technological Universities & Institutes. Courses run from 2 – 5 years and places are allocated on a points-based system, processed by the Central Application Office.

Example search terms include: culinary arts, pastry baking entrepreneurship.

Search for CAO Courses

Apprenticeship Pay Scale

The employer pays the apprentice while s/he is being trained on-the-job. A training allowance is paid by the local ETB while the apprentice is attending the off-the-job training, and an Apprentice Rate of pay during the on-the-job phases of their apprenticeship. Generally, the rates of pay are based on a percentage of the fully qualified rate for the occupation:

• 1st Years – 33.3%
• 2nd Years – 50%
• 3rd Years – 75%
• 4th Years – 90%

Training Allowances

A training allowance is paid by the local ETB to apprentices while attending off-the-job training. In some cases, a contribution towards travel or accommodation costs may be paid if deemed eligible. The sector the apprentice's employer is engaged in will determine the allowance payable. These allowances are calculated on the gross wages paid by industry in each sector. The amount the apprentice gets will generally be less than that, as it is based on the net take-home pay of the relevant sector. The weekly gross wage norms for different industries can be found here 

Student Contribution

The Annual Student Contribution is charged to students attending Higher Education Institutions including Institutes of Technology (IoT). Apprentices now pay the same contribution as full time students, but their contribution is based on the time they spend in the Institute or College.

The Student Contribution is payable to the IoT /College on the date of registration for the training phase. You should consult the relevant IoT/College for details of payment options.

Note: Apprentices are required to pay an examination fee to the IoT or College for repeat exams. For further information, click here.

Salary Range (thousands per year)* €25k - €45k

Salaries vary based on employer, role, location, duties, and conditions.

Data Source(s):
Payscale/ Indeed/ Erieri / Excel Recuitment/ Talent.com

Last Updated: February, 2024

Note: The following information relates to occupations that include: Butchers; Bakers; flour confectioners; Fishmongers; poultry dressers.

This information has been derived from the Solas National Skills Bulletin (2023).

This occupation had a negative annual average employment growth rate over the five-year period, although there was some growth in the year since 2021. The CSO Census data shows that employment levels for butchers fell between 2016 and 2022; the fall was greatest for those employed in the retail sector, although there were also declines for those employed in manufacturing (in 2022, 59% of butchers were employed in wholesale/retail and 37% were in manufacturing). Over half of those employed as bakers and flour confectioners in 2022 were working in manufacturing, with a further 30% in retail.

At 42%, this occupation had a far higher share employed who were non Irish citizens than the national average. The relatively high volume of employment permits were primarily for meat deboners and skilled knifemen. In addition the skills for growth data highlights issues with recruitment of experienced bakers. There was a high volume of vacancies advertised with DSP Jobs Ireland for meat deboners and skilled knifepersons, with a smaller share for pastry chefs and bakers.

Climate targets may impact the future demand for butchers and meat processing activities. Although no shortages are evident from the data, issues with the attractiveness of the job may potentially cause issues in sourcing suitable candidates. 

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