Certified Master Baker

A baker at this level and for this designation participates in a broad range of complex, technical or professional work activities, performed in a wide variety of contexts with a substantial degree of personal responsibility and autonomy. Responsibility for the work of others and allocation of resources is present. He/she must have the technical and administrative skills necessary to operate and manage the production area of a full-line independent or in-store commercial bakery. He/she must produce high quality bakery foods, and demonstrate a basic knowledge about the principles of sanitation, management, retail sales/merchandising and training. Certified Master Baker Website

More than two years of education or training after high school required? Yes

More than two years of work experience required? Yes

Either training or work experience required, but not both? No

Oral or Written Exam Required? Yes