Training

Bakery Department Job Guides

Free, downloadable, on-the-job training guides.
 
Bakery Storage Guidelines

Bakery Storage Guidelines
Proper storage of perishable foods is necessary to ensure safe food and reduce shrink. Bakery Storage Guidelines describes seven important things to consider when storing bakery ingredients and products including product rotation, freezer and cooler storage, and dry goods storage.

Bakery: Production Methods

Bakery: Production Methods
Your store may be using some or all of these bakery product production methods. Some methods are very labor-intensive. For other methods, the product manufacturer has done the majority of the work and your job at the in-store bakery level is to finish the product and package for sale to your customers. Check with your manager to see which products in your bakery fall under each production method category.

Bread Shapes

Bread Shapes

Many breads are formed in distinctive shapes that are as much a part of their character as their flavor. Here are a few of the most common shapes you'll find sold in the in-store bakery.

Bread Types

Bread Types
Most breads can be categorized as pan breads or hearth breads. However, some breads may be difficult to classify because they exhibit characteristics of more than one category. For example, rye breads can be pan breads or hearth breads. The examples in this document are intended to be general guidelines only.

Cake Layers

Cake Layers
What turns any event into a celebration? CAKE! And when you’re talking about cake, start off with layers. Layers include everything from chocolate cake to fillings.

Cake Shapes & Servings (English Units)

Cake Shapes & Servings (English Units)
Learn the proper cake-cutting techniques based on cake size and style.

Cake Shapes & Servings (Metric Units)

Cake Shapes & Servings (Metric Units)
Learn the proper cake-cutting techniques based on cake size and style.

Chocolate Production

Chocolate Production
Sometimes chocolate, either sold as an ingredient or as a confectionery, may offer you points of distinction to help you sell these bakery items. Learn about chocolate. Then find out what types of chocolate products you sell. Understand why some may be signature products for your department.

Donut Shapes

Donut Shapes
Get informed on the various types of donut shapes and varieties.

Donut Types

Donut Types
Learn the difference between cake donuts and yeast donuts.

Elements of Case Merchandising

Elements of Case Merchandising
Learn valuable tips on ways to boost your display case merchandising and capture the attention of your shoppers.

Food Allergens in the Bakery

Food Allergens in the Bakery
Major food allergens are: fish, peanuts, wheat, soy, tree nuts (such as almonds, filberts/hazelnuts, pecans, pistachios, walnuts), eggs, milk/dairy, and shellfish (such as shrimp, crab, or lobster). A food allergen can cause illness or death in some of your customers. Other sensitive ingredients include lactose, gluten, and sesame. Be aware of bakery products that contain allergens.

Food Pairings

Food Pairings
When customers buy a product like meat, cheese, bread, or even cake, they probably aren’t planning to eat it by itself. You can help your store ring up more sales by helping customers find additional products that pair well with their selections. To figure out what foods pair well with each other, it helps to know a little science. 

Icing

Icing
Get acquainted with the variety and types of icings, their flavors, uses, and how to store them.

Organic & Natural

Organic & Natural
Many shoppers are trying to eat more healthfully. Some are implementing whole health solutions, which are diets that promote health and wellness, prevent disease, help cure illnesses, and protect the environment. The diets include foods labeled “organic” and “natural.” Many customers are willing to pay a premium for them because of the perceived health value of these products.
 

Sensitive Ingredients: Cross-Contamination

Sensitive Ingredients: Cross-Contamination
Service department employees play a key role in controlling cross-contamination. Improper handling of sensitive ingredients or foods can endanger your customers’ health.

Sensitive Ingredients: Gluten

Sensitive Ingredients: Gluten
An increasing number of customers will ask, “Is this product gluten-free?” This Job Guide will give you a basic understanding of gluten intolerance and how it relates to your departments’ products.

Sensitive Ingredients: Sugar

Sensitive Ingredients: Sugar
Customers may ask you about the sugar content of foods. This Job Guide will give you a basic understanding of how diabetic shoppers, who are sensitive to sugar, approach food with sugar and carbohydrates to improve and safeguard their health.

Specialty Cakes

Specialty Cakes
Learn about the many types of specialty cakes commonly found in in-store bakeries, such German chocolate cake, carrot cake, and Black Forest cake.

Successful Cross-Merchandising

Successful Cross-Merchandising
Cross-merchandising can really help shine the spotlight on your department giving you the sales you need while giving customers the experience they desire, and that’s a success for everyone!

Training Tips: Kosher

Training Tips: Kosher
An ever-increasing number of consumers look for kosher certification. Jews, Muslims, and members of some other religious groups eat kosher food, as do many vegetarians, people with food allergies or intolerances, and a large percentage of consumers who just think kosher foods are better or safer. When you understand a bit about kosher food, you can serve these customers better.

Types of Chocolate

Types of Chocolate
Learn the traits and characteristics of dark, milk, and white chocolate.

Understanding Fresh Food Allergens

Understanding Fresh Food Allergens
The number of shoppers who have food allergies is increasing. Humans can be allergic to any kind of food, but eight food groups are responsible for 90% of food allergies. You can remember these eight food groups by remembering Food Problems Will Send The Emergency Medical Service

Disclaimer: The information presented in all our Job Guides (including IDDBA & YOU Training Tips) has been compiled from sources and documents believed to be reliable and represents the best professional judgment of the International Dairy-Deli-Bakery Association (IDDBA). However, the accuracy of the information presented is not guaranteed, nor is any responsibility assumed or implied, by IDDBA for any damage or loss resulting from inaccuracies or omissions.