1. A Day in the Life of a Baker A Day in the Life of a Baker

2. Welcome to Vodden IGA! When you become a part of the Vodden Bakers team you are part of an integral plan to help a community grocery store meet the high demands of its marketplace. This brief presentation will give you a general idea of the average work schedule as a Baker.

3. Wake Up 5:30 a.m. You wake up, and prepare yourself for work.

4. Arrive at Work 6:30 a.m. Arrive at work and fill the sinks and turn on the proofer and power.

5. Breakout #1 6:35 a.m. Retrieve the breakout carts from the coolers. 6:40 a.m. Sanitize area, including yourself. 6:40 a.m. Prepare the breads, buns, and sweets.

6. Clean and Compile 7:00-7:30 a.m. Clean bun bins. 7:30-7:45 a.m. Compile the shelf list and reduce items.

7. Freeze ‘n Go This is the trip to the main freezer Warning: The freezer is set to -20ºC, this reduces ones flexibility, and can cause immediate tissue damage if you don’t wear protective gear.

8. Pricing, Baking and Preparation 8:00-8:15 a.m. Once you’ve returned from your Freeze ‘n Go trip you have to price the items you took. 8:00-8:30 a.m. The baking of the breads, buns and sweets. 8:15-8:45 a.m. Preparing Muffins, Cookies, and Pies. (Tray them) 8:45 a.m. Baking Par baked breads and buns. Baking Cookies, Pies, and Muffins

9. Store Opens At 9:00 a.m. the store opens. The baker has been awake for about 3½ hours already. 9:00-9:15 a.m. you start filling the bins with the baked buns, and breads. Stocking Bins

10. Baking and Packaging 9:00-10:00 a.m. Baking 10:00-11:30 a.m. Baking and Packaging items (usually the baking will be done by now) 11:30 a.m. Turn off the proofer.

11. Cleanup and Dishes 11:30-11:45 a.m. Cleanup work area and refill the proofer water basin. 11:45-12:30 p.m. Washing Dishes

12. Break and Breakout 12:30-1:00 p.m. Lunch Break. 1:00-2:00 p.m. You breakout the next days orders. There are 2 breakout carts. The first cart is for the buns, while the second cart is for the sweets.

13. Clean up/Touch up 2:00-2:30 p.m. You put away any new orders, sort out deep freeze. Then you restock the front freezer. 2:30-(3:00) p.m. Refilling shelves, and finishing up any odd jobs. Usually the baker is finished around 2:30 p.m.

14. Credits Bakery ManagerTina Vidal Coop StudentAllan Clark Special Thanks to: Vodden IGA THE END North Park Productions. 2004.