Bakers prepare doughs, batters and other ingredients and then produce items such as bread, buns, cakes, pies, cookies and other baked goods. They are employed in a variety of food establishments but the vast majority of work takes place in retail settings such as supermarkets, specialty bakeries, restaurants and hotels. Baker is a nationally designated trade under the Inter-provincial Red Seal program.
Program Updates:
For Standard Level Exam breakdowns, please see the Exam Weighting Chart specific to your level.
Note: A VALID Foodsafe Level 1 Certification or equivalent is a pre-requisite to challenge this certification.
Program Information
The documents below offer detailed information specific to this program.
- Program Profile
- Describes the requirements for apprentices and challengers to earn certification
- Download(PDF 145.23 KB)
- Program Outline
- Guidelines for delivery of technical training at ITA Recognized Training Providers
- Download(PDF 1020.71 KB)
- Guidelines on Interprovincial (IP) Red Seal Examination
- Information guide about how to study for the IP Exam including sample questions
- Download(PDF 1.32 MB)
- Interprovincial (IP) Exam Table
- List of tasks that will be tested and number of questions on each task
- Download(PDF 40.53 KB)
Challenge Certification/Recognize Prior Experience
If you have significant work experience in a trade but have never been certified in Canada, you may apply to challenge the certification.
OR
If you sponsor apprentices but have never been certified in Canada, you may request to supervise and sign-off apprentices when they are ready to be certified. Please refer to the application form on whether this trade qualifies.
- Instructions
- How to Apply
- Download(PDF 264.47 KB)
- Application Form
- Personal information and exams scheduling information (for challenge option)
- Download(PDF 57.04 KB)
- Employer Declaration
- Document of relevant work experience
- Download(PDF 161.39 KB)
- Statutory Declaration
- Attestation for self-employment/work experience when employer cannot be contacted
- Download(PDF 291.63 KB)
