An RBA certification raises professional standards and verifies the knowledge, skills, and abilities professional bakers bring to the marketplace. Certification also increases job opportunities and income for certified bakers and decorators.
RBA certification greatly benefits four types of retail bakers:
Students graduating from a baking or culinary programs, but have limited work experience
Bakery staff with little or no technical training, but much on-the-job training
Bakery staff specializing in decorating or bread baking
Retail bakers with four or more years of experience.
RBA provides professionals of the retail baking industry the opportunity to earn up to four certifications.
Certified Journey Baker (CJB)
A baker at this level assists in the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods for a commercial bakery. Duties may include stocking ingredients, preparing and cleaning equipment; measuring ingredients, mixing, scaling, forming, proofing, oven tending, and product finishing. He/she must demonstrate a basic knowledge about the principles of sanitation.
Certified Baker (CB)
A Certified Baker prepares and produces baked goods while assisting with general commercial bakery operations. He/she has considerable responsibility and autonomy and participates in a broad range of both complex and routine work activities, including supervision of other staff and allocation of resources. He/she must demonstrate a basic knowledge of bakery sanitation, management, retail sales/merchandising and staff training.
Certified Decorator (CD)
A decorator at this level and for this designation prepares and finishes sweet baked goods for a commercial bakery. Duties include preparing icings, decorating a variety of cakes using various techniques, seasonal displays and specialty designs, and working with customers. He/she demonstrates a basic knowledge about sanitation.
Certified Master Baker (CMB)
A baker at this level and for this designation participates in a broad range of complex, technical or professional work activities, performed in a wide variety of contexts with a substantial degree of personal responsibility and autonomy. Responsibility for the work of others and allocation of resources is present. He/she must have the technical and administrative skills necessary to operate and manage the production area of a full-line independent or in-store commercial bakery. He/she must produce high quality bakery foods, and demonstrate a basic knowledge about the principles of sanitation, management, retail sales/merchandising and training.
Certified Journey Baker
Certified Master Baker
APPLY FOR CERTIFICATION
Download and fax your application to (800) 638-0924
Questions? Call 1 (800) 638-0924 or e-mail Bernadette@RetailBakersofAmerica.org