The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Interview Questions - Graduation Poject

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Frank Santos's picture
Frank Santos

Interview Questions - Graduation Poject

  • Name:___________________________________________________________
  • Company:________________________________________________________
  • Email:____________________________________________________________
  • Adress for Work:___________________________________________________
  • Phone Number (work): ______________________________________________
  • Job Title:_________________________________________________________

Questions:

  1. Why did you select your type of work?(Baking)
  2. What interests and skills are needed for sucessful employment in this field?
  3. How do people find out about job openings in your occupation?
  4. What were the most useful subjects you took in high school to help with this particular type of work?
  5.  What part does technology(computers) play in this occupation?
  6.  Does  your job require updating, retraining, or additional education?
  7. Would you recommend someone going into this field of work and what advice would you give them?

            Please help me answer these questions it would really be helpfull this is a carrer I would really like to do so I'm doing this for my carrer project please report back. :) Thank you .!!

 

golgi70's picture
golgi70

1)  I come from a Jewish family and a lot of our culture is bound by traditional foods.  As a young child I'd go shopping with my mother weekly which always ended with a walk into the local bakery for Rye Bread and Challa and for me it was the black and white cookie.  My mother rarely bought our birthday cakes but instead took Wilton Cake courses and made our fun themed birthday cakes herself.  As I became an adult I followed suit.  In my first college instead of going to the party I was learning to make Challah in my apartment. And I did it well right off the bat.  Slowly I tried more and more (babka, rugalech, cookies, and cakes) Something was so theraputic and fullfilling (making others happy with food) I knew this was what I wanted to do.  

2)  This is a labor of love.  Long hours at very inconvenient times for a typical social life.  You must love this craft to be able to devote yourself to it.  

3)  In this day and age I'd say most jobs in this industry are found via craigslist.  If you graduate from a Culinary Institute there is often job placement available.  

4)  Mathematics

5)  Computers play a huge role. If you aren't using social media(website, twitter, facebook) to promote your business you are failing from a marketing point.  Further spreadsheets are used for inventory/ordering and recipe logging.  

6)   Constantly learning more and expanding your skill sets allows you to continue being creative which is improtant for both the employee and the customers.  

7)  I'd support them and be sure they were aware of the some of the drawbacks.  I'd suggest they find any job willing to hire them (even if as a dishwasher) to get into the doors and see it before fully committing (ie  expensive cullinary training)

 

Does this help?

Josh

Relaxin's picture
Relaxin

  • Job Title: Baker

1) I got tired of fixing computers after fourteen years and decided I'd rather work with my hands instead.  And I like to eat.

2) You have to be very high energy.  You may be required to run back and forth a lot.  It also helps to be very anal retentive to each and every single detail that may or may not affect your finished products.  At my job I had access to five different ovens during my shift.  There have been plenty of times that I've had to utilize all of them at the same time, all filled with different items, all with different cook times and almost everything needed a rotation halfway through their cook times.  And on top of that all five ovens had different cooking characteristics that made them suitable for cooking some things and not others.

3) The internet became essential to finding a job after I moved.  It's the fastest means of finding job openings.

4) Math.  Haven't encountered anything requiring calculus yet but you do have to make sure you did ok in geometry and algebra.  You may want to do well in your business classes if you want to go that route.

5) You'll need computers for research on recipes, cooking techniques and ordering books.  Learning is a never ending process.  Other than that you'll need them to clock in and out for your shift.

6) There are plenty of bakery jobs that don't require any of that because you may be working with a menu that never changes.  But you'll be much better off farther down the line if you don't stop learning everything you can every chance you get.

7) I would recommend going into any field you feel pasionate enough about.  Deciding if a field is right for you, I think, is best done in school or maybe a part time job.

My teacher spoke quite frankly that in the bakery field you'll be looking at 50K to 80K but you'll be working hard over long hours.  It'll be fine while you're young and have the energy but you'll be looking to move up the ladder in order to take your workload down a notch.  Also as restaurants and companies go about the business of doing business they do business-like things just like everyone else.  They'll do things such as fire expensive employees and hire cheap employees.  So be prepared for it.