In the Philippines, a Baker’s entry level salary ranges from P8,000 - P15,000 per month and may even go up to P20,000 per month for those highly-trained and experienced. Overseas, such as in the U.S. & Canada, the monthly average salary for a baker is $2,212 to $2,238 per month.

Basic Educational Requirement

Bakers need to become skilled in baking, icing, and decorating. They often start their careers as apprentices or trainees. Apprentice Bakers usually start in craft bakeries, while trainees usually begin in store bakeries, such as those in supermarkets. Many Apprentice Bakers take short term courses/trainings and may work towards a certificate in baking.

Cost of Education *

There is no specific educational requirement to be a Baker. However, prime employers often prefer applicants with a bachelors degree in culinary . A 4-year degree in International Hospitality Management with specialty in Culinary cost around P170,000 to P200,000 per semester, inclusive of the materials (utensils and ingredients) that will be used during the whole course.

Employment Opportunities

Bakers commonly are employed in commercial bakeries that distribute breads and pastries through established wholesale and retail outlets, mail order, or manufacturers' outlets. In addition, job opportunities should be good as the need to replace experienced workers who transfer to other occupations or leave the labor force should generate additional job openings. 
Bakers may also be employed in the following industries: Hotels and Restaurants; and Private Households with Employed Persons.

Prospects for Career Advancement

Bakers in retail or wholesale establishments may progress to supervisory jobs, such as department managers or team leaders in supermarkets. A few of these workers may become buyers for wholesalers or supermarket chains. Some bakers go on to open their own bakeries.

Nature of Work

A Baker mixes and bakes ingredients according to recipes to produce varying types and quantities of breads, pastries, and other baked goods. He/She is commonly employed in commercial bakeries that distribute breads and pastries through established wholesale and retail outlets, mail order, or manufacturers' outlets.


  • Observes color of products being baked, and adjusts oven temperatures, humidity, and conveyor speeds accordingly;
  • Sets oven temperatures and places items into hot ovens for baking;
  • Combines measured ingredients in bowls of mixing, blending, or cooking machinery;
  • Measures and weigh flour and other ingredients to prepare batters, dough, fillings, and icings, using scales and graduated containers;
  • Rolls, kneads, cuts, and shapes dough to form sweet rolls, pie crusts, tarts, cookies, and other products;
  • Places dough in pans, molds, or on sheets, and bakes in production ovens or on grills;
  • Checks the quality of raw materials to ensure that standards and specifications are met;
  • Adapts the quantity of ingredients to match the amount of items to be baked;
  • Applies glazes, icings, or other toppings to baked goods, using spatulas or brushes; and
  • Checks equipment to ensure that it meets health and safety regulations and performs maintenance or cleaning, as necessary.

Skills and Competencies

  • Coordination;
  • Management of material resources;
  • Management of personnel resources;
  • Planning and implementation;
  • Oral comprehension; and
  • Number facility.

Physical Attributes and Characteristics

  • Enjoy practical work;
  • Good hand-eye coordination;
  • Can pay attention to details;
  • Good health, with no skin allergies or chest complaints;
  • Neat and clean.

* Based on tuition fee rates for school year 2010-2011.