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Bakery Technologist
Bakery technologists apply their knowledge of chemistry, biochemistry, microbiology and bakery technology to maintain and improve the quality of baked products.

Bakery technologists are responsible for controlling quality from raw-material stage to the end product. They test products at various stages of processing.

They conduct research on improving baking methods for mass consumption and develop more efficient ways of storing, packing and distributing products to eliminate or at least reduce spoilage.

They also train production staff in various aspects of bakery technology and supervise staff to ensure proper application of the techniques.

Satisfying Aspects
- good working conditions
- working with people
- the satisfaction of finding better methods of baking and storage

Demanding aspects
- routine work in quality control
- working in a hot environment

A bakery technologist should:
- have a scientific and technical aptitude;
- have baking knowledge and skills;
- be able to work with people in a team and supervise them;
- make accurate observations;
- execute experiments meticulously.

School Subjects
National Senior Certificate meeting degree requirements for a degree course
National Senior Certificate meeting diploma    requirements for a diploma course

Each institution will have its own minimum entry requirements.

Compulsory Subjects: Mathematics, Physical Sciences
Recommended Subjects: Life Sciences, Consumer Studies

Diploma: UJ, CPUT, DUT, TUT

- such organizations as CSIR and SABS
- large wholesale and retail bakeries
- such companies as BB Cereals, Bokomo, Premier Milling and Baking, Sasko, Sunbake, Tiger Milling and Baking

SA Chamber of Baking
P O Box 7408
Centurion, 0046
Tel: (012) 663-1600 Fax: (012) 663-1604