The general purpose of the occupational analysis is to provide workable, basic information dealing with the many and varied duties performed in the baking occupation. Such tasks as choosing ingredients and the actual baking process are logical primary concerns, but also explored are the safety and sanitation factors and management problems in a bakery operation. The document opens with a brief introduction followed by a job description. The bulk of the document is presented in table form. Nine duties are broken down into a number of tasks and for each task a two-page table is presented, showing on the first page: tools, equipment, materials, objects acted upon; performance knowledge (related also to decisions, cues and errors); safety--hazard; and on the second page: science; math--number systems; and communications (performance modes, examples, and skills and concepts). The duties include: sanitizing and cleaning premises and equipment; preparing and cooking various products; selecting types of ingredients; maintaining inventory and stock control; developing merchandising and salesmanship; managing operation; developing accounting and bookkeeping skills; operating store; and observing safety rules and regulations. Appended are a list of safety rules and hazards, and a glossary of baking terms. (BP)