Certification Requirements

Benefits of Certification

The purpose of the Retail Bakers of America (RBA) Certification Program is to verify professional competency in the baking industry. Certification establishes a peer-evaluated standard of knowledge and expertise in professional baking. By choosing to pursue certification, bakers demonstrate their commitment to enhancing their influence, credibility, and effectiveness within their organization and the industry at large.

Here are some of the key benefits of RBA certification:

• Gain a Competitive Advantage  
  • RBA certification sets professional bakers apart as skilled, motivated, and committed to personal growth. Employers actively seek individuals who demonstrate enthusiasm for learning and advancing their craft. Certification adds undeniable value to your resume and shows that you are dedicated to lifelong learning and upholding industry excellence.
• Increase Earning Potential  

  • Certification verifies your skills, knowledge, and competency, positioning you as a qualified professional in the marketplace. This recognition can give you the power to negotiate better opportunities, whether through higher earning potential or more advanced roles within the industry.

• Update Knowledge and Skills  

  • RBA certification keeps you at the forefront of the baking industry. The process of preparing for certification ensures you master important, up-to-date industry standards and skills that can be applied immediately in your work. Additionally, certification exposes you to new techniques and concepts that broaden your understanding and elevate your craft.

• Build Professional Credibility  
  • Earning RBA certification demonstrates your commitment to excellence and continued learning. Certified bakers are recognized by peers and employers as leaders in their field, exemplifying the highest standards of the profession. Certification is more than a credential—it’s a mark of respect and recognition among industry professionals.

Exams

The Online/Written Tests

Approved candidates must take the online and performance tests within two years of RBA’s acceptance of the application. If this is not done, the candidate loses his/ her “approved” status and must submit a new application. Previous filing fees are not refunded; they are forfeited.  

Most exams will be given via an online link.  The RBA staff will schedule your online exam and send you a link to the test. You will need to find a quiet space and give yourself the full time allotted. Once you click on the link for the exam, you are NOT able to stop and go back in, so it is very important to block out a time for you to test. The written examination for Certified Baker, Certified Decorator and Certified Master Baker must be taken and passed prior to taking the practical examination.  

RBA study guides for written exams are provided for CB and CMB candidates. The information contained in study guides are a foundation and initial step to preparing for the online exam. Candidates are also expected to read and study baking references and texts, such as those on the suggested RBA reading list.  CJB and CJD certifications contain common knowledge questions that you should be able to answer as an industry profession and there is no official study guide available.  

The Practical Tests

Practical tests are typically conducted on Saturday and Sunday at a school or facility with adequate workstations and equipment. RBA uses 3 to 5 judges, and a test administrator or on-site test coordinator. Candidates must achieve the minimum passing grade (75%) for each test segment and a 75% for the test overall. CMBs take a two-day practical test; CBʹs and CDs take a one-day practical test.  

A minimum of five (3) candidates is required to hold a practical exam.  Examinations will be held at locations that can accommodate up to ten (10) candidates, has the proper equipment available and does not charge for the use of the facility.  Test results will be provided to candidates at the test site, immediately following the exam. It is the objective of the RBA to provide a fair standard of scoring. Each product being graded has a detailed grading rubric that candidates will have access to prior to the exam.  

Study guides and recipes are provided for practical exams. Candidates are provided with RBA recommended recipes but may choose to use their own recipes. If a candidate chooses to use his or her own recipes, the RBA Coordinator or an RBA judge must be notified at least 30 days prior to the practical. A candidate’s practical study guide is unique to her or his exam test site, as the categories, products and formulas may change for each practical.  

Re-Testing Process  

A candidate who fails one or two product segments may re-test on those segments. The re-test will include the failed items plus two (2) additional products to allow for scoring on time management. A candidate who fails three or more product segments must re-take the entire practical exam.  (The math/Baker’s percentage portion of the practical exam will be included as one of the failed items). 

The fee for the re-test is $150.00 per item (CMB)/ $50.00 per item (CB/ CD).

• If a candidate fails the written or practical test, in whole, the candidate must wait a year from the date of the second failed test before reapplying to take the test.
• If a candidate fails the practical test in part (1-2 items), the candidate must wait 3 months before retesting.  
• The candidate must submit documentation of 3 practice rounds of the product prior to retesting. 
  • This documentation will include emailed pictures of the practice production process and the final products. Candidates will receive a list of necessary pictures based on the product to be retested.  
• The test must take place during a regularly scheduled test, or when two or more CMB judges are available for scoring (one judge may virtually present).  
• If a candidate does not retest during a regularly scheduled exam, the candidate will be responsible for any travel and lodging of out-of-town judges, up to $200 per judge. These costs will be paid though the RBA. The RBA will do its best to find CMB judges within a close vicinity to the retesting candidate.

Certification Checklist

• Verify your current RBA membership status.
• Complete and submit the application form with $25 application fee.  
• Upon acceptance of the application, submit the full certification fee to secure your candidacy status.
• Study for the written exam using the RBA written study guide, and recommended reading list.
• Complete the online exam via Exambuilder.com using a provided exam link.  

For CB, CD & CMB:  

• Register for practical exam test site and submit registration fee. (Candidates must register for a practical exam within 2 years of the application being accepted).  
• Study for practical exam using the practical exam guidebook specific to your test site and provided RBA formulas  
• Connect with RBA judges assigned to your practical exam. Feel free to submit questions to the judges prior to the test.  
• 30 days prior to the exam, submit any candidate’s choice items and extra ingredient lists to the judges (Candidates will NOT have access to ingredients outside of the provided formulas unless specified prior to arrival at the test site).  

RBA Recommended Reading List

These are suggested titles you may wish to read or acquire for your professional library.

• Professional Baking, Wayne Gisslen.
• Practical Baking, William J. Sultan
• Professional Pastry Chef, Bo Friberg
• The Baker’s Manual, J. Amendola.
• Professional Baker’s Manual, George Rudolph.
• Baking: The Art and Science, Claus Schunemann
• Applied Foodservice Sanitation, NIFI (NRA)
• Serving Safe Food (ServSafe), NRA
• HACCP Food Safety Manual, Loken.
• How Baking Works, Paula Figoni
• On Food and Cooking, Harold McGee