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[] "Pastry Chef and Baker Job Description, Career as a Pastry Chef and Baker, Salary, Employment - Definition and Nature of the Work, Education and Training Requirements, Getting the Job." //Job Descriptions and Careers, Career and Job Opportunities, Career Search, and Career Choices and Profiles//. Web. 28 Feb. 2012. .

> >  Read more: [|Pastry Chef and Baker Job Description, Career as a Pastry Chef and Baker, Salary, Employment - Definition and Nature of the Work, Education and Training Requirements, Getting the Job - StateUniversity.com] [|http://careers.stateuniversity.com/pages/536/Pastry-Chef-Baker.html#ixzz1c0WWsXZk]
 * 1) **Salary:** Median—$21,330 per year
 * 2) Pastry chefs and bakers make a variety of baked goods—from fresh loaves of bread to layer cakes—for restaurants, bakeries, and hotel dining rooms.
 * 1) Industrial bakeries make large quantities of baked goods for supermarkets and other retail outlets
 * 2) All-around bakers supervise and coordinate the workers while helpers perform unskilled jobs. Much of the work at the industrial level is done in an assembly-line fashion: for example, mixers weigh the ingredients and put them into blending machines; divider machine operators control the machines that shape dough into small balls; and dough molders operate machines that shape the balls into loaves
 * 3) Training requirements vary. Interested individuals can train on the job for many of the positions in industrial bakeries. Bakers, mixers, oven tenders, dough molders, and other specialized production workers must have three to four years of training before they are considered experienced in their areas of specialization
 * 4) Many restaurants prefer to hire workers who have some education beyond high school. Vocational schools and two-year colleges offer courses in baking. Some bakers learn the job in the armed services. Pastry chefs are experts who generally have many years of experience as well as classroom training.
 * 5) Most states require a health certificate stating that pastry chefs and bakers have no communicable diseases. Because they work near hot ovens and do a considerable amount of lifting and carrying, good health and strength are necessary. A good sense of taste, smell, and touch are also important in this field.
 * 6) Prospective pastry chefs and bakers can apply directly to restaurants, bakeries, school cafeterias, and industrial bakeries. Training programs are sometimes offered by industrial bakeries, but candidates may have to start out as a baker's helper before being admitted to the program. State employment offices and want ads in local newspapers may list job openings for chefs and bakers. Most industrial bakery workers belong to unions.
 * 7) Production workers with industrial bakery experience can be promoted to supervisory positions where they oversee the work of the other bakers
 * 8) With additional training, production workers can go into retail, restaurant, or hotel baking.
 * 9) To be successful they need business skills and money for the substantial initial investment. Bakers may also purchase franchises such as doughnut shops that specialize in baked goods
 * 10) Pastry chefs in restaurants often transfer to other restaurants to further their experience and earnings. Occasionally, talented pastry chefs become head cooks or chefs or start their own catering services.
 * 11) Employment of bakers and pastry chefs should increase as fast as the average through the year 2014 due to the continued popularity of freshly baked goods.
 * 12) Bakers and pastry chefs work near hot ovens and stand most of the day. However, most kitchens are well lighted and convenient to use.
 * 13) Industrial bakery workers have to do repetitive tasks; bench hands, for example, knead dough all day long. Bakers who work in small bakeries have to work at night or extremely early in the morning so that their baked goods are fresh when customers buy them
 * 14) Most bakers work a forty-hour week.
 * 15) According to the U.S. Bureau of Labor Statistics, pastry chefs and bakers earned a median income of $21,330 per year in 2004.
 * 16) Union bakers usually make more. Most pastry chefs and bakers who work full time receive health and accident insurance, paid vacations, and retirement plans.