Levels of Certification

Certified Journey Decorator (CJD)

A decorator 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.

Qualifying Criteria

• Education: no mandatory requirement.
• Baker Requirements & Work Experience: a minimum of one year (2,000 hours) of verifiable commercial/retail baking experience, or a minimum of one year combination of education and commercial/retail baking work experience of which at least 1,000 hours must be work experience.
• Written Test & Video Submission: achieve a passing score of 75%.

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.

Qualifying Criteria

• Education: must have a verification of the Serv-Safe certification or the completion of a 30-hour sanitation course offered by a school, government agency or association.
• Baker Requirements & Work Experience: a minimum of four years of verifiable full-time commercial baker/retail baking experience, or a CJB plus three years of verifiable full-time commercial/retail baking experience.
• Written Test: achieve a passing score of 75%.
• Practical Test: achieve a passing score of 75% for a one-day practical test administered by RBA.

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.

Qualifying Criteria

• Education: must have a verification of the Serv-Safe certification or the completion of a 30-hour sanitation course offered by a school, government agency or association.
• Baker Requirments & Work Experience: a minimum of four years of verifiable decorating experience working in a commercial/retail bakery or a CJD plus three years of verifiable full-time commercial bakery/retail baking experience.
• Written Test: achieve a passing score of 75%.
• Practical Test: achieve a passing score of 75% for a one-day practical test administered by RBA.

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.

Qualifying Criteria

• Education: must have verification of the Serv-Safe certification or the completion of a sanitation course offered by a school, government agency or association. The CMB also requires a total of 30 contact hours of professional development courses/seminars or workshops in supervision (focused on human relations, team work, and supervision) or bakery management and production. Candidates must submit a portfolio of her/his work.
• Baker Requirements & Work Experience: all candidates must have achieved a Certified Baker (CB) designation plus have a minimum of an additional three years (36 months) of verifiable full-time commercial/retail baking experience, or over ten years of verifiable full-time commercial/retail baking experience without a Certified Baker designation.
• Written Test: achieve a passing score of 75%.
• Practical Test: achieve a passing score of 75% for a two-day practical test administered by RBA.