The Baker deals with the preparation and trade of bakery-confectionery items and is responsible for the selection and ordering of the materials required for the production of bread and pastries. Specifically, he is responsible for the production process of bakery products, from the kneading of the materials to the final placement and presentation of the products in the shop windows and on the shelves. For the exercise of his professional activities, he uses modern bakery machines- confectionery (kneaders, ovens, ovens, puff pastry machines, etc.). Usually the Baker works in his own business-shop, which is responsible for the proper operation and can trade other types of bakery supplements, which he does not necessarily produce himself. The Baker often cooks food for households or places orders on behalf of shops or businesses with food items.
The profession of Baker-Artisan as an activity concerns the production of bakery products of all kinds. The Baker:
Produces bakery products of all kinds.
Processes the basic raw materials and the necessary ingredients (flour, butter, sugar, dough, water, etc.).
Produces different doughs and mixes depending on the products that are prepared.
Shapes the dough and bakes the products, as well as the sweets. The baking of which is undertaken by the bakery.
Produces regular dough bread and other bakery products.
Deals with the decoration of the preparations and the production of their garnish.
is responsible for the maintenance and simple repair of baking machines and equipment o is responsible for the storage and maintenance of raw materials, as well as for the storage and sale of products.
A Presidential Decree has not yet been issued regarding. The professional rights for the specialty of the baker.
To become a Baker you must learn in a bakery and be trained by an experienced professional. However studies in the specialty of Bakery-Confectionery. Can be done at the EPAS of OAED. Studies and training in the specialty of Assistant Baker-Confectioner are also provided by public and private IEK for High School graduates (Level 1), where the study lasts two semesters. Graduates receive a Vocational Training Certificate and after certification exams receive a Vocational Training Certificate. In order to become a good professional, practice is necessary to gain experience.
In order to practice the profession of Baker, one must have the following characteristics:
Consistency, cooperation and conscientiousness Responsibility, love for cleanliness and order, Good health and physical endurance , Speed at work and dexterity in the hands , Ability to operate the machines for the production and preparation of bread.
As artisans in other small businesses in the food industry. The bread trade or the hotel-tourism sector, or especially in recent years in the growing bread industry, as well as in large chains. Retail As far as small businesses are concerned, they are mainly of a family nature, without, however. There being any significant restrictions on access to the profession, as it is characteristic that the exercise of the profession of Baker does not even require a professional license.
The artisanal bakery sector offers employment to a large number of workers (artisans-employees). As well as to related professions (such as producers and suppliers of raw materials, machinery, flour mills, etc.). that gee to the Greek economy, according to its share , a strong dynamic of independence and self-sufficiency. The Baker can work as a skilled craftsman in the bakery industry, in army ovens, hospitals or other institutions,
in camps or in neighborhood ovens. As a freelancer, he can run a sole proprietorship to make and sell baked goods and other confectionery products. This profession is immediately useful for society as a whole, but there is a large supply of craftsmen, as it does not require special training.
Working Conditions and Environment:
The Baker works hard on a daily basis under pressure to make bakery products and always indoors. Such as in ovens or bakery workshops, and starts work very early each day. In the early morning hours and usually stays until noon. . The conditions are quite difficult, as the area has high temperatures and humidity. While there are risks of burns or from machinery. When he runs his own business, he works every day, even on Saturdays,
winter summer. This schedule creates restrictions on his social life. He works as a team and his work is quite arduous and requires many hours of standing. Modern bread-making conditions have transformed the traditional bakery into a modern bakery and confectionery business.