Job market information
Finding out about bakery
The bakery industry is part of the food and drink manufacturing and processing sector, represented by Improve Sector Skills Council, which also includes the following industries: animal feed; beer; confectionery; dairy; fish; meat; and soft drinks. The sector as a whole currently employs 460,000 people in more than 11,100 workplaces and 15,800 retail baker, butcher and fishmonger outlets. 24% of the workforce is employed in the bakery industry and 21% in meat industry. At a regional level, 14% of the workforce is located in the North East, 13% in Yorkshire and Humberside, plus 13% in the East Midlands.
The bakery industry includes the manufacture of bread, fresh pastry goods, cakes, rusks, biscuits, plus preserved pastry goods and cakes. It employs 101,000 people in 3,000 workplaces and 48,700 retail bakery outlets across Great Britain.
Key facts:
- There are 101,000 people working in the bakery industry, which represents 24% of those employed in the food and drink manufacturing sector.
- 37% of the current workforce will be eligible for retirement within the next 20 years.
- 83% of the workforce is employed full-time.
- 7% of the workforce is self-employed.
- 4% of businesses employ 200 or more staff, 65% employ 10 or less staff.
- 14% of the workforce has no qualifications.
- The highest qualification for majority of the workforce is GCSE grades A-C (21%) or A Levels (20%).
Jobs in the industry range from: quality assurance manager, pastry chef, multi-skilled engineers, new product development manager, baker, cake decorator.
Entry and progression
Entry to the industry can be through academic qualifications, training schemes or direct entry via employment. There is a range of industry endorsed courses (at foundation and undergraduate level), apprenticeships, vocational qualifications, training schemes and Diplomas. Previous relevant work experience can be an advantage for those wishing to enter the industry.
There are two main job areas for those wishing to transfer in to the industry: operations (i.e. roles within the manufacturing and processing sectors); and, generic management (e.g. health and safety, quality, HR, change management etc.).
There are good opportunities for progression in the industry, but higher qualifications, training and experience are required. For more advanced job roles, there are specific degrees that would help with progression. For instance, whilst a degree in Food Science is not an entry requirement to get a job as a Food Scientist/Technologist, it would help with career progression.
For job specific entry requirements, take a look at our job profiles.
Please note that due to the implementation of the Qualifications and Credit Framework, the qualifications available are subject to change significantly during 2010. For more information contact your awarding body or log onto Improve Ltd 
.
Workforce statistics
| Number of Great Britain employees: |
101,000 |
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| Number of Great Britain employers: |
3,000 and a further 48,700 retail bakery outlets |
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| Gender: |
66% male |
38% female |
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| Ethnicity: |
82% of the workforce is white, 10% Asian, 2% Black and 5% from other ethnic groups |
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| More than 17,300 migrant workers (non-UK nationals) are estimated to be working in the industry. |
| Age: |
13% of the workforce is aged 20-24 years |
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| 13% is aged 40-44 years |
| 12% is 45-49 years |
8% of the workforce has some form of work limited disability.
[N.B. Data derived from Labour Force Survey, 2008 and Annual Business Inquiry, 2007.]
Employment trends and future prospects
Employment within the food and drink sector as a whole is forecast to decline between 2007 and 2017.
The ‘Manufacture of bread, fresh pastry goods and cakes’ employs the majority of Bakery sector employees in Great Britain (70%), followed by the ‘Manufacture of rusks, biscuits, preserved pastry goods and cakes’ (30%).
Between 2000 and 2007, the size of the bakery industry workforce reduced by 20%. North West has seen the most drastic change in this period, losing 4,300 of its workforce. In recent years the ‘Manufacture of rusks, biscuits, preserved bakery goods’ has seen the largest proportional decrease of 21%, accounting for a loss of over 8,000 workers.
Skill requirements and shortages
Demand is high for some specialist roles, as employers find it increasingly difficult to recruit these workers e.g. bakers and flour confectioners. Amongst professionals, skills deficiencies exist amongst the laboratory wheat and flour specialists, who need specialist training in ‘dough reology’.
Occupational trends
Across the sector as a whole, recruitment issues are primarily in technical and skilled jobs, such as engineering, food scientists and technologists, quality assurance, bakers, millers, fish filleters and smokehouse operators.
New and emerging occupations include:
- Operational Level Jobs – Production control operations increasingly include machinery maintenance activities. Operation roles increasingly include quality monitoring and reporting tasks.
- First Line Management – Team leadership roles are now replacing supervisor roles within flat management structures.
- Environmental Control and Sustainability Roles – These roles are now being developed at junior/middle management level.
- Productivity and Improvements Roles – These are increasingly becoming important at junior/middle management levels.
- Corporate, Social Responsibility Roles – Senior management level roles are increasingly linked to environmental and sustainability agendas.
| Managers and Senior Officials |
10% |
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| Professionals |
4% |
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| Associate Professional and Technical |
3% |
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| Administrative and Secretarial |
3% |
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| Skilled Trades |
26% |
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| Personal Service |
0% |
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| Sales and Customer Service |
3% |
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| Process, Plant and Machine Operatives |
37% |
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| Elementary roles |
14% |
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[N.B. Data derived from Labour Force Survey, 2008.]
National and regional data
The highest proportion of bakery industry employees are in the North West (20%), Yorkshire and Humberside (14%) and Scotland (12%). Trends and skills shortages within the regions mirror those in the wider UK bakery industry.
East Midlands – The region accounts for 9% of all industry employees and 6% of all industry workplaces. Between 2000 and 2007, the bakery industry experienced a decline in employment numbers from 12,600-9,000 workers. The meat, other food, bakery, and fruit and vegetable processing industries dominate regional employment in the sector.
East of England – The region accounts for 3% of all industry employees and 6% of all industry workplaces. Between 2000 and 2007, the bakery industry experienced a decline in employment numbers from 5,500-2,700 workers. The meat, and fruit and vegetable processing industries dominate regional employment in the sector.
London – The region accounts for 10% of all industry employees and 12% of all industry workplaces. Between 2000 and 2007, the bakery industry experienced an increase in employment numbers from 10,000-10,800 workers. The bakery and other food industries dominate regional employment in the sector.
North East – The region accounts for 4% of all industry employees and 6% of all industry workplaces. Between 2000 and 2007, the bakery industry experienced a decline in employment numbers from 6,500-4,600 workers. The bakery and meat industries dominate regional employment in the sector.
North West – The region accounts for 20% of all industry employees and 17% of all industry workplaces. Between 2000 and 2007, the bakery industry experienced a decline in employment numbers from 24,300-20,000 workers. The bakery and meat industries dominate regional employment in the sector.
South East – The region accounts for 6% of all industry employees and 9% of all industry workplaces. Between 2000 and 2007, the bakery industry experienced a decline in employment numbers from 7,800-6,200 workers. The bakery and other food industries dominate regional employment in the sector.
South West – The region accounts for 8% of all industry employees and 10% of all industry workplaces. Between 2000 and 2007, the bakery industry experienced an increase in employment numbers from 8,000-8,500 workers. The bakery and meat industries dominate regional employment in the sector.
West Midlands – The region accounts for 8% of all industry employees and 6% of all industry workplaces. Between 2000 and 2007, the bakery industry experienced a decline in employment numbers from 9,100-7,600 workers. The bakery and meat industries dominate regional employment in the sector.
Yorkshire and the Humber – The region accounts for 14% of all industry employees and 11% of all industry workplaces. Between 2000 and 2007, the bakery industry experienced a decline in employment numbers from 16,500-14,100 workers. The bakery and meat industries dominate regional employment in the sector.
Scotland – Between 2000 and 2007, employment in the bakery industry has remained stable. The bakery and drinks industries dominate regional employment in the sector.
Wales – Employment in the bakery industry has fluctuated since 2000 – numbers rose by 11% between 2001 and 2004 and then fell by 11% between 2004 and 2007. The meat and bakery industries dominate regional employment in the sector.
[N.B. The following data for Northern Ireland are for the food and drink manufacturing and processing sector as a whole.]
Northern Ireland – More than 18,900 people are employed in the food and drink manufacturing and processing sector in Northern Ireland, accounting for 5% of the UK sector workforce. The meat industry dominates regional employment in the sector.
[N.B. Data derived from Labour Force Survey, 2008 and Annual Business Inquiry, 2007.]
Salary levels
The UK Bakery workforce’s mean gross pay is £390 per week, equivalent to £20,254 per year (£9.75 per week lower than the UK Food & Drink industry average).
Career paths
Further sources
Produced Sept 2010, using Improve AACS LMI report (Jun 2010)
