Artisan Baker Certification Program
The Guild is pleased to announce the launch of the first phase of the Artisan Baker Certification Program: Certified Bread Baker.
The goal of the program is to establish and measure the core skills of an artisan baker.
It is an excellent opportunity for employees and employers alike.
- Are you a baker?
- Are you looking for a way to show a potential employer that you are a good bread baker and a resume booster?
- Are you a bakery owner looking for a solid educational challenge for members of your staff? This could be both a training tool for your employees as well as make it easier to find qualified staff?
Benefits of Certification
- Demonstrates knowledge and skill to staff, peers, managers and the public
Shows commitment to the highest levels of professionalism
- Opens career options for professionals
- Elevates self-esteem and pride in one’s work
Improves credibility with employers and the general public
Certified Bread Baker Certification
Candidates Testing Process
The online test for Certified Bread Baker consists of 100 questions on milling, flour functions and standards, preferments and fermentation, mixing and baking, baker’s percentage, and basic sanitation practices. You will receive your score immediately. A passing score is 70% or higher.
After passing the online test, you must take the practical exam within the four practical test dates.
The online test for Certified Bread Baker must be taken and passed prior to taking the practical examination.
The first test will be Sept 16-18, 2016 at Johnson & Wales University, Providence, Rhode Island.
The practical exam will occur over the course of two consecutive days and will include a timed quiz covering baker’s percentage.
We will be issuing formulas for four doughs, and the candidate will be responsible for an additional “baker’s choice” bread. The practical exam will evaluate the skills necessary to be an asset to a bakery, including an understanding of fermentation control, shaping and scoring techniques, and time management.
Candidates will be required to produce:
- Poolish baguette and hard rolls
- Multigrain boules and pan loaves
Challah braided in two ways and formed into
two shapes of soft rolls
- Pain au levain bâtard
- Baker’s choice (a grain-based or fruit and/or nut dough designed by the candidate)
Examples of finished product from previous practical exams can be viewed here.
A passing score is 70% or higher. You will be given the results of your practical exam electronically immediately afterwards.
The Reading List for preparing for both the Online and Practical Exams:
Advanced Bread and Pastry: A Professional Approach
San Francisco Baking Institute: Michel Suas, Didier Rosada, Brian Wood, and Miyuki Togi (Delmar Cengage Learning, 2009)
- Bread: A Baker's Book of Techniques and Recipes
Jeffrey Hamelman (John Wiley & Sons, 2004)
To learn more and apply for testing, Click here.
Congratulations to the following the
new Certified Bread Bakers!
- Amber Eisler, King Arthur Flour Co.
- Jaydyl McCaffrey, King Arthur Flour Co.
- Kelsey Fairfield, King Arthur Flour Co.
- Lauren Bushnell, Retired Baker
- Amanda Benson, Clear Flour Bread
- Luminita Cirstea, Johnson & Wales University
- Carrie Brisson, King Arthur Flour Co.
- Jeff Alexander, Johnson & Wales University
- Ciril Hitz, Johnson & Wales University
Richard Miscovich, Johnson & Wales University