KANSAS CITY, MO — For those considering becoming a certified baker, a good place to start is with the Retail Bakers of America (RBA). From cottage to experienced bakers, certification provides a clear pathway to increased earning potential — 19% more, according to the Association for Talent Development — a competitive advantage and an expanded professional network.
During a webinar held by RBA, Marissa Sertich Velie, the association’s executive director, broke down the full journey and the five levels of certification, as follows.
- Certified Journey Baker (CJB): An entry-level credential focused on foundational baking knowledge and skills; ideal for students, early-career bakers and those looking to validate their core competencies.
- Certified Journey Decorator (CJD): A beginner-level certification tailored for aspiring decorators to demonstrate essential skills, tools, knowledge and fundamental techniques.
- Certified Baker (CB): A mid-level credential designed for working bakers ready to showcase technical proficiency, consistency and a deeper understanding of bakery operations.
- Certified Decorator (CD): A decorating certification for those ready to prove advanced skill, artistry and professional-level decorating standards.
- Certified Master Baker (CMB): The highest level of certification in the retail baking industry, demonstrating expert technique, broad product mastery and advanced professional skill.
"The community you end up being a part of is as valuable as the certification itself ... It’s this powerhouse of generous bakers who want to help each other.”
RBA offers two to three exams per year, with each cohort including four to eight candidates at a test site on average. The exams — which consist of either a written portion, practical components or a combination of both — test everything from cakes and quick breads to laminated pastries and artisan breads.
“It’s the whole gamut of the baking industry,” Marissa said. “[Being certified] allows you to stay current in your skills and be exposed to some ideas that are outside of your work experience.”
While it could seem like there’s a vast difference between the CB and the CMB exams (and of course, there are differences), Marissa stressed that one of the main ones lies in the products. The CB products are judged for consistency, and the bakers are given a pre-bake weight; whereas on the CMB exam, bakers will have a post-bake weight that accounts for moisture loss and similar factors.
“But a bigger part of the exams is your timeline,” Marissa said. “The products on their own are pretty straightforward — there’s a baguette, croissants, chiffon cake and other standard products — but it’s the timeline that can be tricky. One of the things I’m most proud of with certification is the transparency of the process. We acknowledge and appreciate how scary it can be, but we want to ease the nerves as best we can.”
How do they do this? They provide bakers with grading rubrics in advance so each exam taker knows exactly what the judges are looking for. They also provide virtual tours of the testing space, along with full information on the equipment each baker will use. As Marissa likes to say, RBA is not there to surprise test takers; they’re there to test skills.
With each exam — and each test taker — RBA is there to support and nurture bakers of all specialties and backgrounds.
“The community you end up being a part of is as valuable as the certification itself,” Marissa said. “Yes, the certification is something to put on your resume … It fills you with pride and validates your skills among peers. But this amazing, unique community that you’ll find is incredible. It’s this powerhouse of generous bakers who want to help each other, and not just with the exam, but throughout the entirety of their careers.”
For more resources on preparing for the exams, check out Craft to Crumb’s Study Hall series, made in partnership with RBA.
