Artisan Baker Certification Program
The Guild offers three levels of the Artisan Baker Certification Program:
Certified Bread Baker, Certified Viennoiserie Baker, Master Artisan Baker.
The goal of the program is to establish and measure the core skills of an artisan baker.
Certification is for:
- Professional bakers looking to build their resumes and credibility and access new professional opportunities
- Bakery owners looking to establish their brand as an artisan baking expert
- Employers looking for educational challenges and opportunities for professional development for their bench bakers
Benefits of Certification
- Demonstrates knowledge and skill to staff, peers, managers and the public
- Shows commitment to the highest levels of professionalism and care
- Opens career options for professionals
- Elevates self-esteem and pride in one’s work
- Improves credibility in the field
Prep Materials
Certified Bread Baker Prep Video Lecture
- Explains the goals of certification
- Outlines the process and requirements
- Explains what to expect when taking the practical exam.
- Learn what and how to study
- See some examples of products
Click here to register to watch the video
Click here for CBB Rules
Certified Viennoiserie Baker Prep Documents
- Explains the goals of certification
- Outlines the process and requirements
- Explains what to expect when taking the practical exam.
- Learn what and how to study
Click here for CVB Rules and Product Examples
Certification Process
ONLINE TEST
The online test 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 next four practical test dates.
PRACTICAL EXAMINATION
The online test must be taken and passed prior to taking the practical examination.
After completing the online exam, please write info@bbga.org to schedule your practical exam date.
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 doughs and the candidate will be responsible for an additional “baker’s choice” product. 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.
The Practical Exam is a rigorous yet feasible test. Candidates are strongly encouraged to practice. Complete run-throughs, helping you develop and learn the routine, provide the best training. Additionally, focusing on a troublesome or unfamiliar product or component (braiding for example), will greatly improve your chance of success. The practical exam measures more than baking skills. It encompasses work organization and efficiency, sanitation, and the ability to adapt. Focusing on baking fundamentals rather than the exam will create a calm, familiar zone for the work. It is advisable to develop a written plan/timeline for both days of the exam. A survey of successful candidates reveals the common thread for success: Preparation.
A passing score is 70% or higher. You will be given the results of your practical exam electronically immediately afterwards.
Click here for FAQs
The reading list for preparing for both the Online and Practical Exams:
Any questions? Reach out to Melina Kelson, Education & Events Manager at melina@bbga.org.
