The document presents systematic standards (adopted by the Associated Retail Bakers of America in accordance with the basic standards recommended by the Bureau of Apprenticeship and Training of the U.S. Department of Labor) to be used in the apprenticeship and training programs of the baking industry. Included is the following information: (1) definition of terms applicable to the program, (2) information on procedures and activities related to the apprenticeship period, (3) adaptation of national standards for use in the supervision of local apprenticeship programs, (4) selection procedures for applicants, (5) a guide to the trade classification of the baker and the skills involved in the preparation of all bakery products, and (6) a sample copy of an apprenticeship agreement between apprentice and employer. Lists of regional offices of the Bureau of Apprenticeship and Training and state and territorial apprenticeship agencies are included. (EC)