[Core] [85% incumbents] Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.
  DWAs: Operate cooking, baking, or other food preparation equipment.

[Core] [85% incumbents] Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
  DWAs: Operate cooking, baking, or other food preparation equipment.

[Core] [85% incumbents] Check the quality of raw materials to ensure that standards and specifications are met.
  DWAs: Evaluate quality of food ingredients or prepared foods.

[Core] [85% incumbents] Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.
  DWAs: Monitor equipment operation to ensure proper functioning. | Clean production equipment. | Maintain production or processing equipment.

[Core] [85% incumbents] Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
  DWAs: Apply protective or decorative finishes to workpieces or products.

[Core] [85% incumbents] Order or receive supplies or equipment.
  DWAs: Order materials, supplies, or equipment.

[Core] [84% incumbents] Check products for quality, and identify damaged or expired goods.
  DWAs: Evaluate quality of food ingredients or prepared foods.

[Core] [84% incumbents] Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
  DWAs: Load materials into production equipment.

[Core] [84% incumbents] Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
  DWAs: Measure ingredients or substances to be used in production processes.

[Core] [84% incumbents] Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.
  DWAs: Inspect food products. | Adjust temperature controls of ovens or other heating equipment.

[Core] [84% incumbents] Adapt the quantity of ingredients to match the amount of items to be baked.
  DWAs: Determine food production methods.

[Core] [84% incumbents] Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.
  DWAs: Shape clay or dough to create products.

[Core] [84% incumbents] Direct or coordinate bakery deliveries.
  DWAs: Direct operational or production activities.

[Core] [84% incumbents] Prepare or maintain inventory or production records.
  DWAs: Record operational or production data.

[Core] [83% incumbents] Set oven temperatures, and place items into hot ovens for baking.
  DWAs: Adjust temperature controls of ovens or other heating equipment.

[Core] [83% incumbents] Decorate baked goods, such as cakes or pastries.
  DWAs: Apply protective or decorative finishes to workpieces or products.

[Supplemental] [83% incumbents] Develop new recipes for baked goods.
  DWAs: Create new recipes or food presentations.

[Supplemental] [82% incumbents] Operate slicing or wrapping machines.
  DWAs: Operate cutting equipment.

--- SKILLS ---
  Monitoring (imp:3.25 lvl:2.88) — Monitoring/Assessing performance of yourself, other individuals, or organization
  Active Listening (imp:3.00 lvl:2.75) — Giving full attention to what other people are saying, taking time to understand
  Speaking (imp:3.00 lvl:2.88) — Talking to others to convey information effectively.
  Critical Thinking (imp:3.00 lvl:3.00) — Using logic and reasoning to identify the strengths and weaknesses of alternativ
  Active Learning (imp:3.00 lvl:3.00) — Understanding the implications of new information for both current and future pr
  Reading Comprehension (imp:2.88 lvl:2.75) — Understanding written sentences and paragraphs in work-related documents.
  Writing (imp:2.25 lvl:2.12) — Communicating effectively in writing as appropriate for the needs of the audienc
  Mathematics (imp:2.25 lvl:2.12) — Using mathematics to solve problems.
  Learning Strategies (imp:2.25 lvl:2.00) — Selecting and using training/instructional methods and procedures appropriate fo
  Science (imp:1.75 lvl:0.88) — Using scientific rules and methods to solve problems.

--- KNOWLEDGE ---
  Production and Processing (imp:3.82 lvl:4.26) — Knowledge of raw materials, production processes, quality control, costs, and ot
  Customer and Personal Service (imp:3.77 lvl:3.58) — Knowledge of principles and processes for providing customer and personal servic
  Food Production (imp:3.41 lvl:3.99) — Knowledge of techniques and equipment for planting, growing, and harvesting food
  English Language (imp:3.25 lvl:2.61) — Knowledge of the structure and content of the English language including the mea
  Mathematics (imp:3.09 lvl:2.88) — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their appl
  Administration and Management (imp:2.99 lvl:2.26) — Knowledge of business and management principles involved in strategic planning, 
  Sales and Marketing (imp:2.93 lvl:2.30) — Knowledge of principles and methods for showing, promoting, and selling products
  Public Safety and Security (imp:2.65 lvl:2.04) — Knowledge of relevant equipment, policies, procedures, and strategies to promote
  Education and Training (imp:2.53 lvl:2.75) — Knowledge of principles and methods for curriculum and training design, teaching
  Computers and Electronics (imp:2.51 lvl:2.15) — Knowledge of circuit boards, processors, chips, electronic equipment, and comput
  Design (imp:2.50 lvl:1.97) — Knowledge of design techniques, tools, and principles involved in production of 
  Administrative (imp:2.26 lvl:1.87) — Knowledge of administrative and office procedures and systems such as word proce
  Personnel and Human Resources (imp:2.25 lvl:1.67) — Knowledge of principles and procedures for personnel recruitment, selection, tra
  Economics and Accounting (imp:2.19 lvl:0.97) — Knowledge of economic and accounting principles and practices, the financial mar
  Mechanical (imp:2.12 lvl:1.55) — Knowledge of machines and tools, including their designs, uses, repair, and main
  Engineering and Technology (imp:2.06 lvl:1.68) — Knowledge of the practical application of engineering science and technology. Th
  Transportation (imp:2.06 lvl:1.38) — Knowledge of principles and methods for moving people or goods by air, rail, sea
  Physics (imp:2.03 lvl:1.67) — Knowledge and prediction of physical principles, laws, their interrelationships,
  Foreign Language (imp:2.01 lvl:1.33) — Knowledge of the structure and content of a foreign (non-English) language inclu
  Law and Government (imp:1.97 lvl:1.37) — Knowledge of laws, legal codes, court procedures, precedents, government regulat
  Communications and Media (imp:1.81 lvl:1.37) — Knowledge of media production, communication, and dissemination techniques and m
  Chemistry (imp:1.77 lvl:1.96) — Knowledge of the chemical composition, structure, and properties of substances a
  Therapy and Counseling (imp:1.70) — Knowledge of principles, methods, and procedures for diagnosis, treatment, and r
  History and Archeology (imp:1.70 lvl:0.89) — Knowledge of historical events and their causes, indicators, and effects on civi
  Philosophy and Theology (imp:1.69 lvl:1.00) — Knowledge of different philosophical systems and religions. This includes their 
  Sociology and Anthropology (imp:1.68 lvl:0.89) — Knowledge of group behavior and dynamics, societal trends and influences, human 
  Psychology (imp:1.67) — Knowledge of human behavior and performance; individual differences in ability, 
  Building and Construction (imp:1.58) — Knowledge of materials, methods, and the tools involved in the construction or r
  Telecommunications (imp:1.56 lvl:1.12) — Knowledge of transmission, broadcasting, switching, control, and operation of te
  Fine Arts (imp:1.55) — Knowledge of the theory and techniques required to compose, produce, and perform
  Biology (imp:1.30) — Knowledge of plant and animal organisms, their tissues, cells, functions, interd
  Geography (imp:1.29) — Knowledge of principles and methods for describing the features of land, sea, an
  Medicine and Dentistry (imp:1.22) — Knowledge of the information and techniques needed to diagnose and treat human i

--- ABILITIES ---
  Near Vision (imp:3.75 lvl:3.62) — The ability to see details at close range (within a few feet of the observer).
  Oral Comprehension (imp:3.25 lvl:3.62) — The ability to listen to and understand information and ideas presented through 
  Oral Expression (imp:3.12 lvl:3.12) — The ability to communicate information and ideas in speaking so others will unde
  Problem Sensitivity (imp:3.12 lvl:2.75) — The ability to tell when something is wrong or is likely to go wrong. It does no
  Visual Color Discrimination (imp:3.12 lvl:3.12) — The ability to match or detect differences between colors, including shades of c
  Speech Recognition (imp:3.12 lvl:2.75) — The ability to identify and understand the speech of another person.
  Written Comprehension (imp:3.00 lvl:2.88) — The ability to read and understand information and ideas presented in writing.
  Deductive Reasoning (imp:3.00 lvl:2.88) — The ability to apply general rules to specific problems to produce answers that 
  Information Ordering (imp:3.00 lvl:3.00) — The ability to arrange things or actions in a certain order or pattern according
  Category Flexibility (imp:3.00 lvl:3.00) — The ability to generate or use different sets of rules for combining or grouping
  Perceptual Speed (imp:3.00 lvl:3.00) — The ability to quickly and accurately compare similarities and differences among
  Selective Attention (imp:3.00 lvl:3.00) — The ability to concentrate on a task over a period of time without being distrac
  Arm-Hand Steadiness (imp:3.00 lvl:2.88) — The ability to keep your hand and arm steady while moving your arm or while hold
  Manual Dexterity (imp:3.00 lvl:2.88) — The ability to quickly move your hand, your hand together with your arm, or your
  Finger Dexterity (imp:3.00 lvl:3.00) — The ability to make precisely coordinated movements of the fingers of one or bot
  Control Precision (imp:3.00 lvl:2.62) — The ability to quickly and repeatedly adjust the controls of a machine or a vehi
  Speech Clarity (imp:3.00 lvl:2.50) — The ability to speak clearly so others can understand you.
  Inductive Reasoning (imp:2.88 lvl:2.75) — The ability to combine pieces of information to form general rules or conclusion
  Flexibility of Closure (imp:2.88 lvl:2.50) — The ability to identify or detect a known pattern (a figure, object, word, or so
  Visualization (imp:2.88 lvl:3.00) — The ability to imagine how something will look after it is moved around or when 
  Fluency of Ideas (imp:2.75 lvl:2.75) — The ability to come up with a number of ideas about a topic (the number of ideas
  Originality (imp:2.75 lvl:2.62) — The ability to come up with unusual or clever ideas about a given topic or situa
  Multilimb Coordination (imp:2.75 lvl:2.50) — The ability to coordinate two or more limbs (for example, two arms, two legs, or
  Trunk Strength (imp:2.75 lvl:2.62) — The ability to use your abdominal and lower back muscles to support part of the 
  Far Vision (imp:2.75 lvl:2.38) — The ability to see details at a distance.
  Hearing Sensitivity (imp:2.62 lvl:2.25) — The ability to detect or tell the differences between sounds that vary in pitch 
  Written Expression (imp:2.50 lvl:2.38) — The ability to communicate information and ideas in writing so others will under
  Time Sharing (imp:2.50 lvl:2.38) — The ability to shift back and forth between two or more activities or sources of
  Auditory Attention (imp:2.38 lvl:2.25) — The ability to focus on a single source of sound in the presence of other distra
  Mathematical Reasoning (imp:2.25 lvl:1.62) — The ability to choose the right mathematical methods or formulas to solve a prob
  Number Facility (imp:2.25 lvl:2.00) — The ability to add, subtract, multiply, or divide quickly and correctly.
  Speed of Closure (imp:2.12 lvl:1.88) — The ability to quickly make sense of, combine, and organize information into mea
  Reaction Time (imp:2.12 lvl:1.25) — The ability to quickly respond (with the hand, finger, or foot) to a signal (sou
  Static Strength (imp:2.12 lvl:1.88) — The ability to exert maximum muscle force to lift, push, pull, or carry objects.
  Stamina (imp:2.12 lvl:1.50) — The ability to exert yourself physically over long periods of time without getti
  Extent Flexibility (imp:2.12 lvl:1.88) — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
  Memorization (imp:2.00 lvl:1.88) — The ability to remember information such as words, numbers, pictures, and proced
  Rate Control (imp:2.00 lvl:1.12) — The ability to time your movements or the movement of a piece of equipment in an
  Wrist-Finger Speed (imp:2.00 lvl:1.75) — The ability to make fast, simple, repeated movements of the fingers, hands, and 
  Dynamic Strength (imp:2.00 lvl:1.00) — The ability to exert muscle force repeatedly or continuously over time. This inv
  Gross Body Coordination (imp:2.00 lvl:1.25) — The ability to coordinate the movement of your arms, legs, and torso together wh
  Depth Perception (imp:2.00 lvl:1.50) — The ability to judge which of several objects is closer or farther away from you
  Speed of Limb Movement (imp:1.88 lvl:1.50) — The ability to quickly move the arms and legs.
  Gross Body Equilibrium (imp:1.88 lvl:1.00) — The ability to keep or regain your body balance or stay upright when in an unsta
  Response Orientation (imp:1.75 lvl:1.12) — The ability to choose quickly between two or more movements in response to two o
  Dynamic Flexibility (imp:1.50 lvl:0.50) — The ability to quickly and repeatedly bend, stretch, twist, or reach out with yo
  Explosive Strength (imp:1.12 lvl:0.12) — The ability to use short bursts of muscle force to propel oneself (as in jumping
  Spatial Orientation (imp:1.00) — The ability to know your location in relation to the environment or to know wher
  Night Vision (imp:1.00) — The ability to see under low-light conditions.
  Peripheral Vision (imp:1.00) — The ability to see objects or movement of objects to one's side when the eyes ar
  Glare Sensitivity (imp:1.00) — The ability to see objects in the presence of a glare or bright lighting.
  Sound Localization (imp:1.00) — The ability to tell the direction from which a sound originated.

--- WORK ACTIVITIES ---
  Monitoring Processes, Materials, or Surroundings (imp:4.05 lvl:2.61) — Monitoring and reviewing information from materials, events, or the environment,
  Getting Information (imp:3.87 lvl:2.66) — Observing, receiving, and otherwise obtaining information from all relevant sour
  Inspecting Equipment, Structures, or Materials (imp:3.82 lvl:2.83) — Inspecting equipment, structures, or materials to identify the cause of errors o
  Identifying Objects, Actions, and Events (imp:3.59 lvl:3.80) — Identifying information by categorizing, estimating, recognizing differences or 
  Organizing, Planning, and Prioritizing Work (imp:3.38 lvl:3.53) — Developing specific goals and plans to prioritize, organize, and accomplish your
  Communicating with Supervisors, Peers, or Subordinates (imp:3.33 lvl:2.68) — Providing information to supervisors, co-workers, and subordinates by telephone,
  Training and Teaching Others (imp:3.24 lvl:2.67) — Identifying the educational needs of others, developing formal educational or tr
  Judging the Qualities of Objects, Services, or People (imp:3.21 lvl:2.66) — Assessing the value, importance, or quality of things or people.
  Making Decisions and Solving Problems (imp:3.21 lvl:2.84) — Analyzing information and evaluating results to choose the best solution and sol
  Coaching and Developing Others (imp:2.96 lvl:2.42) — Identifying the developmental needs of others and coaching, mentoring, or otherw
  Establishing and Maintaining Interpersonal Relationships (imp:2.85 lvl:3.24) — Developing constructive and cooperative working relationships with others, and m
  Thinking Creatively (imp:2.84 lvl:2.40) — Developing, designing, or creating new applications, ideas, relationships, syste
  Performing General Physical Activities (imp:2.84 lvl:2.49) — Performing general physical activities includes doing activities that require co
  Evaluating Information to Determine Compliance with Standards (imp:2.82 lvl:1.58) — Using relevant information and individual judgment to determine whether events o
  Handling and Moving Objects (imp:2.79 lvl:3.48) — Using hands and arms in handling, installing, positioning, and moving materials,
  Assisting and Caring for Others (imp:2.79 lvl:2.13) — Providing personal assistance, medical attention, emotional support, or other pe
  Guiding, Directing, and Motivating Subordinates (imp:2.72 lvl:1.94) — Providing guidance and direction to subordinates, including setting performance 
  Resolving Conflicts and Negotiating with Others (imp:2.70 lvl:2.02) — Handling complaints, settling disputes, and resolving grievances and conflicts, 
  Estimating the Quantifiable Characteristics of Products, Events, or Information (imp:2.69 lvl:1.52) — Estimating sizes, distances, and quantities; or determining time, costs, resourc
  Coordinating the Work and Activities of Others (imp:2.61 lvl:2.66) — Getting members of a group to work together to accomplish tasks.
  Processing Information (imp:2.59 lvl:1.96) — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying
  Updating and Using Relevant Knowledge (imp:2.59 lvl:2.64) — Keeping up-to-date technically and applying new knowledge to your job.
  Scheduling Work and Activities (imp:2.57 lvl:2.33) — Scheduling events, programs, and activities, as well as the work of others.
  Controlling Machines and Processes (imp:2.57 lvl:2.93) — Using either control mechanisms or direct physical activity to operate machines 
  Performing for or Working Directly with the Public (imp:2.48 lvl:1.78) — Performing for people or dealing directly with the public. This includes serving
  Analyzing Data or Information (imp:2.46 lvl:1.40) — Identifying the underlying principles, reasons, or facts of information by break
  Developing Objectives and Strategies (imp:2.44 lvl:1.75) — Establishing long-range objectives and specifying the strategies and actions to 
  Working with Computers (imp:2.36 lvl:1.45) — Using computers and computer systems (including hardware and software) to progra
  Interpreting the Meaning of Information for Others (imp:2.33 lvl:1.40) — Translating or explaining what information means and how it can be used.
  Documenting/Recording Information (imp:2.30 lvl:1.46) — Entering, transcribing, recording, storing, or maintaining information in writte
  Developing and Building Teams (imp:2.13 lvl:1.38) — Encouraging and building mutual trust, respect, and cooperation among team membe
  Selling or Influencing Others (imp:2.00 lvl:1.26) — Convincing others to buy merchandise/goods or to otherwise change their minds or
  Monitoring and Controlling Resources (imp:1.99 lvl:1.66) — Monitoring and controlling resources and overseeing the spending of money.
  Communicating with People Outside the Organization (imp:1.96 lvl:1.52) — Communicating with people outside the organization, representing the organizatio
  Providing Consultation and Advice to Others (imp:1.78 lvl:1.32) — Providing guidance and expert advice to management or other groups on technical,
  Performing Administrative Activities (imp:1.77 lvl:0.94) — Performing day-to-day administrative tasks such as maintaining information files
  Operating Vehicles, Mechanized Devices, or Equipment (imp:1.76 lvl:1.01) — Running, maneuvering, navigating, or driving vehicles or mechanized equipment, s
  Staffing Organizational Units (imp:1.54 lvl:0.82) — Recruiting, interviewing, selecting, hiring, and promoting employees in an organ
  Repairing and Maintaining Electronic Equipment (imp:1.51 lvl:0.76) — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines,
  Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment (imp:1.45 lvl:0.74) — Providing documentation, detailed instructions, drawings, or specifications to t
  Repairing and Maintaining Mechanical Equipment (imp:1.41 lvl:0.61) — Servicing, repairing, adjusting, and testing machines, devices, moving parts, an

--- WORK STYLES ---
  Attention to Detail (imp:2.60) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Dependability (imp:2.30) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Dependability (imp:2.00) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Cautiousness (imp:1.44) — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Achievement Orientation (imp:1.12) — A tendency to establish and maintain personally challenging work-related goals, 
  Perseverance (imp:1.10) — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Attention to Detail (imp:1.00) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Stress Tolerance (imp:1.00) — A tendency to cope and function effectively in stressful situations at work.
  Self-Control (imp:0.87) — A tendency to remain calm and composed and to manage emotions effectively in res
  Innovation (imp:0.82) — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Integrity (imp:0.78) — A tendency to be honest and ethical at work.
  Cooperation (imp:0.73) — A tendency to be pleasant, helpful, and willing to assist others at work.
  Adaptability (imp:0.69) — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Initiative (imp:0.67) — A tendency to be proactive and take on extra responsibilities and tasks that may
  Self-Confidence (imp:0.52) — A tendency to believe in one's work-related capabilities and ability to control 
  Optimism (imp:0.52) — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Intellectual Curiosity (imp:0.41) — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  Sincerity (imp:0.30) — A tendency to be genuine and sincere in interactions with others at work, withou
  Humility (imp:0.10) — A tendency to be modest and humble when interacting with others at work.
  Empathy (imp:0.05) — A tendency to show concern for others and be sensitive to others' needs and feel
  Social Orientation (imp:0.02) — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Innovation () — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Achievement Orientation () — A tendency to establish and maintain personally challenging work-related goals, 
  Intellectual Curiosity () — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  Tolerance for Ambiguity () — A tendency to be comfortable with ambiguity and uncertainty at work.
  Initiative () — A tendency to be proactive and take on extra responsibilities and tasks that may
  Adaptability () — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Self-Confidence () — A tendency to believe in one's work-related capabilities and ability to control 
  Perseverance () — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Leadership Orientation () — A tendency to lead, take charge, offer opinions, and provide direction at work.
  Humility () — A tendency to be modest and humble when interacting with others at work.
  Sincerity () — A tendency to be genuine and sincere in interactions with others at work, withou
  Empathy () — A tendency to show concern for others and be sensitive to others' needs and feel
  Cooperation () — A tendency to be pleasant, helpful, and willing to assist others at work.
  Optimism () — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Social Orientation () — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Cautiousness () — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Integrity () — A tendency to be honest and ethical at work.
  Stress Tolerance () — A tendency to cope and function effectively in stressful situations at work.
  Self-Control () — A tendency to remain calm and composed and to manage emotions effectively in res
  Leadership Orientation (imp:-0.26) — A tendency to lead, take charge, offer opinions, and provide direction at work.
  Tolerance for Ambiguity (imp:-0.48) — A tendency to be comfortable with ambiguity and uncertainty at work.

--- TRANSFERABLE SKILLS ---
  Coordination (imp:3.00 lvl:2.88) — Adjusting actions in relation to others' actions.
  Judgment and Decision Making (imp:3.00 lvl:2.75) — Considering the relative costs and benefits of potential actions to choose the m
  Time Management (imp:3.00 lvl:2.75) — Managing one's own time and the time of others.
  Operations Monitoring (imp:2.88 lvl:2.62) — Watching gauges, dials, or other indicators to make sure a machine is working pr
  Quality Control Analysis (imp:2.88 lvl:2.25) — Conducting tests and inspections of products, services, or processes to evaluate
  Social Perceptiveness (imp:2.75 lvl:2.62) — Being aware of others' reactions and understanding why they react as they do.
  Service Orientation (imp:2.50 lvl:2.25) — Actively looking for ways to help people.
  Complex Problem Solving (imp:2.25 lvl:2.00) — Identifying complex problems and reviewing related information to develop and ev
  Operation and Control (imp:2.25 lvl:2.00) — Controlling operations of equipment or systems.
  Negotiation (imp:2.12 lvl:1.88) — Bringing others together and trying to reconcile differences.
  Troubleshooting (imp:2.12 lvl:1.25) — Determining causes of operating errors and deciding what to do about it.
  Persuasion (imp:2.00 lvl:1.75) — Persuading others to change their minds or behavior.
  Instructing (imp:2.00 lvl:2.00) — Teaching others how to do something.
  Operations Analysis (imp:2.00 lvl:1.88) — Analyzing needs and product requirements to create a design.
  Systems Analysis (imp:2.00 lvl:2.00) — Determining how a system should work and how changes in conditions, operations, 
  Systems Evaluation (imp:2.00 lvl:2.00) — Identifying measures or indicators of system performance and the actions needed 
  Management of Material Resources (imp:2.00 lvl:1.38) — Obtaining and seeing to the appropriate use of equipment, facilities, and materi
  Management of Personnel Resources (imp:2.00 lvl:1.62) — Motivating, developing, and directing people as they work, identifying the best 
  Technology Design (imp:1.75 lvl:0.88) — Generating or adapting equipment and technology to serve user needs.
  Management of Financial Resources (imp:1.75 lvl:0.88) — Determining how money will be spent to get the work done, and accounting for the
  Equipment Selection (imp:1.50 lvl:0.62) — Determining the kind of tools and equipment needed to do a job.
  Equipment Maintenance (imp:1.50 lvl:0.50) — Performing routine maintenance on equipment and determining when and what kind o
  Repairing (imp:1.12 lvl:0.12) — Repairing machines or systems using the needed tools.
  Installation (imp:1.00) — Installing equipment, machines, wiring, or programs to meet specifications.
  Programming (imp:1.00) — Writing computer programs for various purposes.

--- NATIONAL WAGES ---
  total_employment : 236,200
  annual_median    : $37,160
  annual_pct10     : $28,120
  annual_pct25     : $32,660
  annual_pct75     : $44,360
  annual_pct90     : $49,020
  annual_mean      : $38,480
  hourly_median    : $17.86

--- GEOGRAPHIC DISPERSION ---
  highest_state    : Hawaii ($46,710)
  lowest_state     : Puerto Rico ($22,170)
  dispersion_ratio : 2.107x

--- TOP STATES BY WAGE (54 total) ---
  Manufacturing                            emp:   81,960  median: $  37,170
  Retail Trade                             emp:   75,060  median: $  37,730
  Accommodation and Food Services          emp:   69,160  median: $  36,350
  Wholesale Trade                          emp:    1,880  median: $  37,710
  Educational Services                     emp:    1,030  median: $  45,800
  Arts, Entertainment, and Recreation      emp:      930  median: $  41,810
  Health Care and Social Assistance        emp:      550  median: $  42,800
  Other Services (except Public Administration) emp:      210  median: $  40,000
  Management of Companies and Enterprises  emp:      200  median: $  33,920
  Transportation and Warehousing           emp:      190  median: $  40,070

--- TOP INDUSTRIES BY EMPLOYMENT (12 total) ---
  Manufacturing                            emp:   81,960  median: $  37,170
  Retail Trade                             emp:   75,060  median: $  37,730
  Accommodation and Food Services          emp:   69,160  median: $  36,350
  Wholesale Trade                          emp:    1,880  median: $  37,710
  Educational Services                     emp:    1,030  median: $  45,800
  Arts, Entertainment, and Recreation      emp:      930  median: $  41,810
  Health Care and Social Assistance        emp:      550  median: $  42,800
  Other Services (except Public Administration) emp:      210  median: $  40,000
  Management of Companies and Enterprises  emp:      200  median: $  33,920
  Transportation and Warehousing           emp:      190  median: $  40,070

exact_match_status : found
matched_title      : Baker
match_score        : 0.9091
wikidata_qid       : Q160131
word_count         : 1,912
wikipedia_url      : https://en.wikipedia.org/wiki/Baker
license            : CC BY-SA 4.0
fetched_at         : 2026-06-02T23:05:07.507113Z

--- WIKIPEDIA FULL TEXT ---
A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.


== History ==


=== Ancient history ===
Since grains have been a staple food for millennia, the activity of baking is a very old one. Control of yeast, however, is relatively recent. By the fifth and sixth centuries BCE, the ancient Greeks used enclosed ovens heated by wood fires; communities usually baked bread in a large communal oven. Greeks baked dozens and possibly hundreds of types of bread; Athenaeus described seventy-two varieties.
In ancient Rome several centuries later, the first mass production of breads occurred, and "the baking profession can be said to have started at that time." Ancient Roman bakers used honey and oil in their products, creating pastries rather than breads. In ancient Rome, bakers (Latin, pistor) were sometimes slaves, who were (like other slave-artisans) sometimes manumitted. Large households in Rome normally had their own bakers. During those times, most of the people used to bake their own bread but bakeries (pistrina) were popular all over the towns.
The Gauls are credited with discovering that the addition of beer froth to bread dough made well-leavened bread, marking the use of controlled yeast for bread dough.


=== Medieval Europe ===

In Medieval Europe, baking ovens were often separated from other buildings (and sometimes located outside city walls) to mitigate the risk of fire. Because bread was an important staple food, bakers' production factors (such as bolting yields, ingredients, and loaf sizes) were heavily regulated. For example, Henry III of England promulgated the Assize of Bread and Ale in 1267, subjecting all commercial bakers and brewers to various fees in order to practice their trade and imposing various regulations, such as inspection and verification of weights and measures, quality control, and price controls. Soon after the enactment of the Assize, "baking became a very stable industry, and was executed much more professionally than brewing, resulting in towns and villages having fewer bakers than brewers." Because ovens were expensive capital investments and required careful operation, specialized bakeries opened.
Bakers were often part of the craft guild system, which was well-established by the sixteenth century: master bakers instructed apprentices and were assisted by journeymen. In Amsterdam in 1694, for example, the cake-bakers, pie-bakers, and rusk-bakers separated from an earlier Bread Bakers Guild and formed their own guild, regulating the trade. A fraternity of bakers in London existed as early as 1155, according to records of payments to the Exchequer; the Worshipful Company of Bakers was formed by charters dated 1486, 1569, and 1685. The guild still exists today, with mostly ceremonial and charitable functions. Five bakers have served as lord mayor of London.
A group of bakers is called a "tabernacle".


=== Ming dynasty China ===
In Ming dynasty China, bakers were divided into different social statuses according to their customers. Bakers were among the thousands of servants who served in the Ming Palace, including recruited cooks, imperial eunuchs, and trained serving-women (Shangshiju). Bakers often joined the occupation through apprenticeship, or by being born into a family of bakers.
In addition to the secular aspect of baking, Ming bakers also were responsible for providing pastries for use in various rituals, festivals and ceremonies, such as zongzi. In "Shi Fu Meets a Friend at Tanque" buns were provided for the construction ceremony.
Within bakeries, traditional patriarchal hierarchy controlled. For the family-owned bakery, the eldest male figure (usually the father) in the highest position of the hierarchy. For example, in Feng Menglong's story, when Mr. Bo went out looking for the family's lost silver, his wife was ordered to take care of the bakery.
Ming fiction and art records examples of various bakers; for example, in Feng Menglong's story, the Bo couple owns a bakery to sell the cakes and snacks while in Water Margin, the character Wu Dalang does not have a settled store and sells pancakes on the shoulder pole along the street The Ming-era painter Qiu Ying's work Along the River During the Qingming Festival shows food stores alongside the street and peddlers who are selling food along the streets.
The Ming work Ming Dai Tong Su Ri Yong Lei Shu, which records techniques and items needed in Ming daily life, devotes a full chapter to culinary skills, including the preparation of pancakes and other types of cakes.
The work The Plum in the Golden Vase mentions baozi (steam bun).


=== Columbian Exchange ===
The Columbian Exchange, which began in 1492, had a profound influence on the baking occupation. Access to sugar greatly increased as a result of new cultivation in the Caribbean, and ingredients such as cocoa and chocolate became available in the Old World. In the eighteenth century, processors learned how to refine sugar from sugar beets, allowing Europeans to grow sugar locally.  These developments led to an increase in the sophistication of baking and pastries, and the development of new products such as puff pastries and Danish dough.


=== 18th century to present ===

Two important books on bread-baking were published in the 1770s: Paul-Jacques Malaouin published L'art du meinier, du boulanger et du vermicellier (The Art of the Miller, the Bread-Baker, and the Pasta-Maker) in 1775, and Antoine-Augustin Parmentier published Le parfair boulanger (The Perfect Bread-Baker) in 1778.
A study of the English city of Manchester from 1824–85, during the Industrial Revolution, determined that "baker and shopkeeper" was the third-most common occupation, with 178 male bakers, 19 female bakers, and 8 bakers of unknown sex in the city at that time. This occupation was less common than cloth manufacturer and tavern/public house worker, but more common than cotton spinner, merchant, calico printer, or grocer.
In 1895, the New York State Assembly passed a reformist "bakeshop law" which included protections for bakery workers; the law "banned employees from sleeping in the bakeries; specified the drainage, plumbing and maintenance necessary to keep the bakeries sanitary (cats were specifically allowed to stay on the premise—presumably to deal with the rats); limited the daily and weekly maximum of hours worked; and established an inspectorate to make sure these conditions were met." The legislation was soon replicated in other states. Joseph Lochner, a bakery owner in Utica, New York, was subsequently convicted of violating the law for forcing his employees to work more than sixty hours a week. He appealed his case to the U.S. Supreme Court, which decided, in the highly influential case of Lochner v. New York (1905), over a dissent from Justice Oliver Wendell Holmes, that the labor law violated a constitutional right to "freedom of contract". This case marked the beginning of a "pro-employer, laissez-faire" era, later known as the Lochner era, which "would cast a long shadow over American law, society, and politics" until the late 1930s, when Lochner was repudiated. Frustrated with the rapid deterioration of working conditions, bakery workers in New York went on strike in August 1905.


== In religion ==


=== Christianity ===
The first bakeries emerged in Jerusalem, after contact with the Egyptians, from whom the Hebrews learned better manufacturing techniques and obtained the recipe. A short time later, there was already a famous bakers' street in the city.

The prophet Elisha, then Jesus, performed the  miracle of the multiplication of the loaves.
The bread is at the center of the Christian Eucharist; it is "sacramental bread", "singing bread", or "angel's bread". Jesus defines himself as "the bread of life" (John 6:35). Divine "grace" is called "the bread of the strong" and p

--- SEMANTIC NEIGHBORS (5) ---

  Title: Bakers (bakery) (similarity: 0.5714)
  URL: https://en.wikipedia.org/wiki/Bakers_(bakery)
  QID: Q4849253
  Extract: Bakers Limited, commonly known as Bakers, is a South African food manufacturing company that produces a wide variety of savoury and sweet biscuits.

  Title: The Great British Bake Off series 16 (similarity: 0.2857)
  URL: https://en.wikipedia.org/wiki/The_Great_British_Bake_Off_series_16
  QID: Q136171247
  Extract: The sixteenth series of The Great British Bake Off began on 2 September 2025, again presented by Alison Hammond and Noel Fielding and judged by Paul Hollywood and Prue Leith. The bakers competing in the series were announced on 19 August 2025. This series is the last to feature Prue Leith.

  Title: Simon Baker (similarity: 0.5882)
  URL: https://en.wikipedia.org/wiki/Simon_Baker
  QID: Q192021
  Extract: Simon Lucas Baker is an Australian actor and director. He first gained prominence on the Australian soap opera E Street (1992–1993). He later starred in the CBS legal drama The Guardian (2001–2004), for which he received a Golden Globe nomination for Best Actor in a Television Series – Drama in 2002

  Title: Kathy Baker (similarity: 0.5882)
  URL: https://en.wikipedia.org/wiki/Kathy_Baker
  QID: Q236250
  Extract: Katherine Whitton Baker is an American actress. Baker began her career in theater and made her screen debut in the 1983 drama film The Right Stuff. She received the National Society of Film Critics Award for Best Supporting Actress and an Independent Spirit Award nomination for her performance in St

  Title: Dusty Baker (similarity: 0.5882)
  URL: https://en.wikipedia.org/wiki/Dusty_Baker
  QID: Q3041697
  Extract: Johnnie B "Dusty" Baker Jr. is an American former professional baseball outfielder and manager in Major League Baseball (MLB). He played in MLB for 19 seasons, most notably with the Los Angeles Dodgers. During his Dodgers tenure, he was a two-time All-Star, won two Silver Slugger Awards and a Gold G

model_pass1          : claude-sonnet-4-20250514
model_pass2          : claude-haiku-4-5-20251001
inference_confidence : high
confidence_notes     : Strong data foundation with detailed O*NET profiles, robust wage data, clear task descriptions, and Wikipedia validation. High confidence supported by specific skill measurements, work activities, and employment statistics.
inferred_at          : 2026-06-04T01:10:39.093216+00:00
tokens_input         : 4,678
tokens_output        : 4,103
cost_usd             : $0.044141
wikipedia_used       : True
wikipedia_title      : Baker
wikipedia_note       : Wikipedia confirms bakers as tradespeople who bake and sell bread and flour-based products using ovens or concentrated heat sources. The match validates the occupation's traditional craft foundation and workplace (bakery) context.

--- PROSE FIELDS ---

ROLE SUMMARY:
Bakers mix, prepare, and bake bread, pastries, cakes, and other baked goods using specialized equipment and following established recipes and procedures. They monitor baking processes, control equipment settings for mixing and cooking, and inspect products for quality standards. This production role combines traditional food preparation skills with modern equipment operation in commercial bakeries, retail settings, and manufacturing facilities.

DAY IN THE LIFE:
Bakers start by checking equipment for health and safety compliance and performing necessary cleaning or maintenance. They measure and weigh ingredients using scales and graduated containers, then combine materials in mixing, blending, or cooking machinery with precise time and speed controls. Throughout the baking process, they monitor oven temperatures, humidity, and conveyor speeds while observing product color and adjusting settings accordingly. They inspect raw materials and finished products for quality, applying glazes, icings, or toppings using spatulas or brushes. The role also involves ordering supplies, training other staff members, and coordinating with supervisors about production schedules.

WHO THRIVES:
Successful bakers demonstrate exceptional attention to detail and visual acuity, as they must monitor color changes, detect quality issues, and apply precise decorative finishes. They possess strong realistic and conventional personality traits, enjoying hands-on work with tangible products while following established procedures and maintaining consistent quality standards. These individuals excel at process monitoring and can work effectively in fast-paced production environments where timing and temperature control are critical. They communicate well with team members and supervisors while maintaining focus during repetitive tasks that require sustained concentration and physical stamina.

CAREER ENTRY:
Most bakers enter the field with a high school diploma or equivalent (57.5% of workers), though 25% start with less formal education. Entry-level positions typically provide on-the-job training in equipment operation, food safety procedures, and recipe execution. Some bakers complete culinary programs or apprenticeships, though formal post-secondary education is not required for most production baking roles.

CAREER TRAJECTORY:
Experienced bakers can advance to supervisory roles overseeing production teams or specialize in artisanal or decorative baking techniques. Career progression often leads to head baker positions, bakery management, or entrepreneurship through opening independent bakeries. Some transition into related food production roles, culinary instruction, or product development within larger food manufacturing companies.

MARKET INTELLIGENCE:
The baking industry employs 236,200 workers nationwide with a median annual wage of $37,160 (BLS OEWS May 2025), ranging from $28,120 to $49,020 for most workers. Employment is distributed across manufacturing (81,960), retail trade (75,060), and accommodation/food services (69,160) sectors. Geographic wage variation is significant, with Hawaii offering the highest wages ($46,710) compared to Puerto Rico's lowest ($22,170), reflecting regional cost of living differences and market demand. The field shows steady demand driven by consistent consumer appetite for fresh baked goods and the growth of artisanal bakery markets.

AUTOMATION OUTLOOK:
Baker roles show moderate resilience to automation due to the importance of sensory monitoring, quality judgment, and manual dexterity required for decorative work. While large-scale production facilities increasingly use automated mixing and baking equipment, the need for human oversight of color changes, texture assessment, and custom finishing work remains strong.

--- REASONED EDGES ---
  [task_similarity] Food Batchmakers (51-3092.00) — confidence:high
    reasoning: Both roles involve measuring ingredients, operating food production equipment, and monitoring quality standards in manufacturing environments.
    data: Shared tasks: measuring ingredients, equipment operation, quality monitoring
    data: Both in production/manufacturing vertical
  [career_pathway] Chefs and Head Cooks (35-1011.00) — confidence:medium
    reasoning: Bakers can advance to chef positions with additional culinary training, sharing food production knowledge and kitchen management skills.
    data: Shared food production knowledge (imp:3.4 vs culinary expertise)
    data: Similar customer service orientation
    data: Kitchen leadership progression path
  [skill_overlap] Cooks, Restaurant (35-2014.00) — confidence:high
    reasoning: Both roles require monitoring processes, active listening, and food production knowledge with similar customer service components.
    data: Monitoring skills (imp:3.2)
    data: Food production knowledge
    data: Customer service orientation
  [job_zone] Food Cooking Machine Operators and Tenders (51-3093.00) — confidence:high
    reasoning: Both are Job Zone 2 positions requiring equipment operation, process monitoring, and quality control in food manufacturing.
    data: Same Job Zone 2 classification
    data: Equipment operation focus
    data: Manufacturing sector overlap
  [task_similarity] Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders (51-3091.00) — confidence:high
    reasoning: Direct overlap in baking equipment operation, temperature control, and monitoring processes for food products.
    data: Baking equipment operation
    data: Temperature and timing controls
    data: Process monitoring activities

--- NORMALIZER SIGNALS ---
  match_keywords   : ['baker', 'baking', 'bread', 'pastry', 'cake', 'mixing', 'dough', 'oven']
  exclude_keywords : ['chef', 'cook', 'restaurant', 'server', 'cashier']
  title_patterns   : ['.*baker.*', '.*baking.*', '.*pastry.*', '.*bread.*', '.*cake.*']
  common_variations: ['baker', 'bread baker', 'pastry baker', 'cake decorator', 'donut maker', 'bagel maker', 'dough mixer', 'bakery associate']

total_terms    : 40
top_words      : ['bakers', 'equipment', 'tendency', 'others', 'production', 'bread', 'products', 'baking', 'food', 'baker', 'quality', 'control', 'principles', 'materials', 'ingredients', 'techniques', 'includes', 'objects', 'dough', 'machines']
source_layers  : onet_tasks | onet_dimensions | dwas | wikipedia | inference

TERM                    COUNT     FREQ  DOMINANT SOURCE      SOURCE BREAKDOWN
──────────────────────────────────────────────────────────────────────────────────────────
bakers                     53  0.01410  wikipedia            wikipedia:87%  inference:13%
equipment                  44  0.01171  onet_dimensions      onet_dimensions:52%  dwas:23%  inference:14%
tendency                   42  0.01118  onet_dimensions      onet_dimensions:100%
others                     38  0.01011  onet_dimensions      onet_dimensions:100%
production                 26  0.00692  onet_dimensions      onet_dimensions:31%  dwas:27%  inference:27%
bread                      23  0.00612  wikipedia            wikipedia:91%  inference:9%
products                   21  0.00559  onet_dimensions      onet_dimensions:24%  wikipedia:24%  dwas:19%
baking                     20  0.00532  wikipedia            wikipedia:55%  inference:30%  dwas:10%
food                       20  0.00532  dwas                 dwas:35%  wikipedia:30%  inference:25%
baker                      19  0.00506  wikipedia            wikipedia:89%  inference:11%
quality                    17  0.00452  onet_dimensions      onet_dimensions:35%  inference:29%  onet_tasks:12%
control                    16  0.00426  onet_dimensions      onet_dimensions:75%  wikipedia:12%  inference:12%
principles                 16  0.00426  onet_dimensions      onet_dimensions:100%
materials                  15  0.00399  onet_dimensions      onet_dimensions:67%  dwas:13%  inference:13%
ingredients                13  0.00346  wikipedia            wikipedia:38%  onet_tasks:31%  dwas:23%
techniques                 13  0.00346  onet_dimensions      onet_dimensions:77%  wikipedia:15%  inference:8%
includes                   12  0.00319  onet_dimensions      onet_dimensions:100%
objects                    12  0.00319  onet_dimensions      onet_dimensions:100%
dough                      11  0.00293  wikipedia            wikipedia:73%  onet_tasks:18%  dwas:9%
machines                   11  0.00293  onet_dimensions      onet_dimensions:64%  onet_tasks:27%  wikipedia:9%
standards                  11  0.00293  onet_dimensions      onet_dimensions:73%  inference:18%  onet_tasks:9%
baked                      11  0.00293  onet_tasks           onet_tasks:45%  wikipedia:36%  inference:18%
goods                      11  0.00293  onet_tasks           onet_tasks:36%  onet_dimensions:36%  inference:18%
bakery                     11  0.00293  wikipedia            wikipedia:64%  inference:27%  onet_tasks:9%
procedures                 11  0.00293  onet_dimensions      onet_dimensions:73%  inference:27%
ideas                      11  0.00293  onet_dimensions      onet_dimensions:100%
ovens                      10  0.00266  wikipedia            wikipedia:50%  onet_tasks:20%  dwas:20%
flour                      10  0.00266  wikipedia            wikipedia:80%  onet_tasks:10%  inference:10%
monitoring                 10  0.00266  onet_dimensions      onet_dimensions:80%  inference:20%
activities                 10  0.00266  onet_dimensions      onet_dimensions:90%  dwas:10%
body                       10  0.00266  onet_dimensions      onet_dimensions:100%
bakeries                   10  0.00266  wikipedia            wikipedia:80%  inference:20%
performance                 9  0.00239  onet_dimensions      onet_dimensions:78%  wikipedia:22%
problems                    9  0.00239  onet_dimensions      onet_dimensions:100%
rules                       9  0.00239  onet_dimensions      onet_dimensions:89%  wikipedia:11%
resources                   9  0.00239  onet_dimensions      onet_dimensions:100%
quickly                     9  0.00239  onet_dimensions      onet_dimensions:100%
performing                  9  0.00239  onet_dimensions      onet_dimensions:89%  inference:11%
orientation                 9  0.00239  onet_dimensions      onet_dimensions:100%
ming                        9  0.00239  wikipedia            wikipedia:100%