Canada’s Agri-Food sector is a significant contributor to our nation’s economy and was recently identified as one of Canada’s top growth industries over the next 10 years. Despite this, the sector continues to face a critical labour shortage that, if left unresolved, will impede the industry’s growth, employment opportunities, and overall sustainability.
To address this shortage, Food Processing Skills Canada (FPSC) has embarked upon a landmark Labour Market Information Study (LMI). In its finality, the LMI will provide government and decision-makers with the research needed to make real regulatory change that will bring both prosperity and opportunity to the sector.
Understanding Your Career Pathway in Industrial Baking lays crucial groundwork for the LMI by defining occupations and career pathways in the industrial baking sector. Utilizing this data, the LMI will take in-depth reviews of each career pathway, and their specific challenges and opportunities.
This document provides practical information about the career pathways available for workers in the industrial baking industry.
In a time when attracting and recruiting workers is crucial to keeping up with demand, the career pathway can be instrumental in educating potential workers about the opportunities and career paths within the sector.
The career pathway is a valuable tool for employers to attract, recruit, and retain productive and skilled workers.
To learn more about the career pathways in industrial baking, we conducted extensive research to learn about the various job positions and skill levels within the industrial baking industry. This included collecting and analyzing job descriptions, job advertisements, organizational charts, and other occupational information from a variety of industrial baking facilities.
The career pathway for industrial baking illustrates the progression of occupational levels from foundational skills to executive management. The career pathway is comprised of six levels. The typical entry point into the industrial baking industry is at the Foundational Skill Level. With work experience and training (often offered on-the-job), workers often progress along the career pathway within the processing/production department.
This resource also illustrates other potential career pathways (including certification as a Baker), which can lead to different positions within the industrial baking industry, including Research and Development.
Foundational Skill Level positions are often entry-level roles or jobs that require no prior experience or training to work in an industrial baking facility. While a high school diploma or equivalent may be preferred, it is not typically required by most businesses. Training for foundational skill level jobs most often occurs on the job, and job shadowing is an important component of this training.
Labourers may also assist with packaging and support the work of machine operators (semi skill level workers) by feeding cartons and packaging materials into machinery, etc.
Semi Skill Level workers typically have 6 months to 1 year of experience working in industrial baking or food processing facilities. While a high school diploma is often preferred, it may not be a requirement. Workers in this job class typically receive training on the job, including WHMIS, food safety, and food safety management system training, such as HACCP. Workers who start in Foundational Skill Level positions often progress to Semi Skill Level positions as they gain additional experience and training.
Supervisory Skill Level workers typically have 2-3 years of experience on the line of an
industrial baking facility. Additional training in production management, supervising and
employee management may be required and provided by the company. A high school
diploma or equivalent is often required; additional post-secondary education is an asset. It is
typical for supervisors to begin at the Foundational Skill Level, and through experience and
additional training, move up into supervisory roles. Supervisors must complete WHMIS, food
safety and food safety management system training.
Management Skill Level workers typically have a minimum of 5 years of supervisory experience within the industrial baking industry. Leadership experience is considered an asset. A post-secondary education may be required or considered a strong asset. Additional training in management is often required. Managers also need to complete WHMIS, food safety, and food safety management system training.
Senior Executive Leadership Skill Level workers typically have extensive experience (e.g., 7-10+ years) within the industrial baking/food processing industry or other food and beverage processing facilities. They are responsible for managing corporate affairs and leading the strategic direction and vision of the overall organization. Skills in organizational management and business administration are critical.
Our research helped to identify key issues and challenges that are unique to cheesemaking.
Because cheesemaking requires fluid milk, many facilities produce a range of dairy products in addition to cheese. As a result, Foundational Workers may begin their careers as general laborers/helpers within processing facilities and, after gaining experience, progress upwards in dairy product production (including yogurt, ice cream, fermented products) or cheesemaking.
New employees, with limited or no experience in food processing or industrial baking, are typically assigned to helper or laborer positions, providing support and assistance to production line workers or working on the packaging line. New employees are often assigned to product packaging and/or mastering positions and then are introduced to various aspects of processing under the guidance of experienced operators and production line workers. Helpers/laborers can expect to move into machine operator/production line positions once they have received on-the-job training and are most often partnered with an experienced operator before performing the job independently.
As within dairy processing operations, workers who progress into Higher Skilled positions may move into Quality Control roles, playing a role in grading and inspecting cheese products. Workers in quality control-related positions are often required to attain HACCP certification and additional training on quality evaluation and assessment techniques for cheese.
The level of automation within a cheesemaking facility has a direct impact on the skill level and cross-training of cheesemakers. Research indicates that machinery and equipment used for various steps of dairy processing and cheesemaking often require the same skills for operation, including: programming and equipment interface; reading settings and output data; monitoring machine operation; and troubleshooting minor issues. In plants where automated equipment is used for most steps and processes, operators may be moved from station to station depending on need and production targets.
Operations and processes that are more manual (less automated equipment) are referred to as ‘artisanal cheesemaking.’ Artisanal cheesemaking operations are typically smaller operations; therefore, it is not uncommon for workers in small plants to specialize in a certain area, product, or process. It is also common for skilled workers within artisanal cheesemaking operations to have completed extensive training and certification (as mentioned above).
New employees, with limited or no experience in cheesemaking or food processing, are typically assigned to helper or laborer positions, providing support and assistance to cheesemakers or working on the packaging line. New employees are often assigned to product packaging and/or mastering positions, and then are introduced to various aspects of processing under the guidance of experienced workers. Helpers/laborers can expect to move into cheesemaking positions once they have received on-the-job training and are most often partnered with an experienced cheesemaker before performing any aspects of the process independently.
While Milk Pasteurizer and Raw Milk Receiver are classified under the NOC Code 94140 – Process control and machine operators, food and beverage processing, research indicates that the Pasteurizer Operator positions are more high-skilled and require additional experience and expertise to perform. Pasteurizer Operators require acute document use and numeracy skills; are required to communicate and collaborate with on-site inspectors; require enhanced thinking skills and perform more high-risk, critical operations in relation to HACCP and food safety. Pasteurization is an important aspect of dairy processing to ensure a fluid milk supply for cheesemaking. In facilities that only produce cheese, fluid milk may be pasteurized off-site.
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Cheesemaking Plant
Workers and Machine
Operators
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Cheesemaking Labourers
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