Description of Occupations in a Bakery

There are a number of occupations connected with the baking industry, among which may be mentioned truckers, blending-machine tenders, mixers, machine hands, bench hands, oven men, packers, and shipping clerks, salesmen, clerks, and the engineers. The classification in the following table shows the character of occupations, the work required, the qualifications, wages, hours of labor, physical requirements, and training of the men:

	Occupation.	Character of occupation.	Work requires.	Qualifications.	Wages per week.	Hours of work.	Physical requirements.	Training required.
1.	Heavy labor.	Handling flour, trucking, miscellaneous handling heavy material, blending-machine tenders, machine hands.	Walking, bending, lifting heavy weights, climbing, pushing or pulling heavy trucks. All work done on feet.	Unusual bodily strength and agility.	[47]$3	8	Both legs, both arms, hands with thumbs and fingers enough to do the work; one eye; good hearing not essential.	None.
2.	Light labor.	Moving bread racks and pan racks; loading wagons, cleaning and greasing pans and machinery; sweeping.	Walking, bending, lifting ordinary weights, manipulation of cleaning and greasing machines; pushing and pulling loaded racks. Usually all work done on feet.	Some familiarity with bakery practice.	[47]3	8	Two legs, one hand with at least thumb and two fingers, if good artificial hand; one eye; good hearing not essential.	Do.
3.	Dough mixers and assistants.	Mixing dough; running mixing machines; weighing and measuring ingredients.	Walking, bending, lifting, operating machinery, manipulation of scales and measures. Sitting part of time.	Common-school education, good knowledge of doughs and dough batch ingredients. Familiarity with bakery practice.	25-40	8	One hand, if good artificial hand, one foot, with good artificial leg; one eye; fairly good hearing.	3 to 4 months in baking establishment.
4.	Operators of fermentation.	Turning and timing doughs; pushing troughs; keeping room at constant temperature.	Walking, bending, lifting, pushing heavy troughs.	Common-school education; somewhat familiar with baking practice.	25-35	8	do.	3 months.
5.	Bench hands, dividers, rounders, molders.	Running baking machines which divide, round, and mold the dough; sometimes performing these operations by hand.	Standing at bench, some walking; loading, light lifting, rapid hand movements.	Common-school education, thoroughly familiar with baking practice.	25-35	8	Two hands with thumb and at least one finger on each hand; one foot; one eye; fair hearing.	Do.
6.	Peelers, oven men.	Putting pans into and taking bread from the oven; transferring pans from peels to racks, etc.	Standing at oven, bending, light lifting, rapid motions of hands and body.	Common school education, thoroughly familiar with baking practice; agility and dexterity.	25-40	8	One hand, if good artificial hand; one foot, if able to stand well on artificial foot; one eye, fair hearing.	3 months.
7.	Sorters, checkers, workers in bread room, shipping clerks, packing clerks, clerical office force.	Sorting bread; checking bread into wagons, making out bread slips, etc.	Largely desk work. No physical exertion except that involved in handling records. Very little walking; can use crutches.	Business education; some knowledge of office practice.	20	8-9	One eye (good eyesight), one hand; legs not essential; fair hearing.	6 months.
8.	Salesmen.	Making deliveries of bakery products; driving horses or automobile; working out routes; keeping up trade, making collections and adjustments of money.	Walking, bending, lifting, climbing in and out of wagon or automobile constantly.	Business education, knowledge of bakery products: knowledge of salesmanship; pleasing personality.	25-75	8-9	Both feet; one hand, with good artificial hand; one eye; good hearing essential.	6 months.
9.	Shop foreman.	Immediate supervision of shop operations.	Walking; physical exertion only in helping in shop operation; much climbing.	Common-school education; thorough familiarity with all lines of bakery work; ability to handle men.	35-50	8-12	do.	1 year.
10.	Superintendent or manager of bakery.	General supervision of entire plant; determination of methods of manipulation; supervision of all business activities.	Largely desk work; but must be able to get around plant, to control operations.	Thorough business education; intimate knowledge of manufacturing processes, cost accounting; great executive and directing ability; ability to deal with men.	50-200	[48]	Good eyesight, good hearing; able to get around plant. \|	2 years.
11.	Buyer, purchasing agent.	Purchasing of raw material and equipment.	Largely desk work.	Intimate knowledge of trade and marketing conditions and costs; also of raw materials and equipment used by bakers.	50-100	[48]	Good eyesight and hearing; able to walk.	1 year.
12.	Engineers.	Running power plant.	Mostly sitting.	Common-school education, training and experience in engineering.	25-50	8	do.	Do.
13.	Machinists.	Repairing and installing machinery.	Walking, bending, lifting, climbing.	Common-school education, training and experience with machinery.	25-35	8	Both feet, one hand, one eye, fair hearing.	Do.

[47] Per day.

[48] No fixed hours.

1. Based on intensive technical training of 35 to 40 hours per week.

2. Practically all specialised positions in baking are properly based on a journeyman’s experience. In the case of men who have served only partial apprenticeships, or who have no training whatever, an individual determination is necessary in each case as to the amount of special education, technical school training, and shopwork required to equal the regular apprenticeship foundation.

3. The artificial limbs now available may in many cases enable the individual to meet the physical requirements where the above statement would indicate a difficulty. Each such case must be decided on its merits.