I completely agree with your points about assembly-line work — especially automated processes (although some of the individual workers may actually be quite skilled). I just thought that muir_redwoods made too general a remark about the skills required to be a baker. Perhaps I misunderstood him & he was only referring to assembly-line, or automated process work. Yes, a pastry chef is to a union “professional baker”, as cuisine is to Lean Cuisine.
I worked in a small local bakery baking bread, pies, cakes, making donuts etc. I think I could show any moderately intelligent person how to do 90% of what I did in about a weeks time. The other 10%, might take some experience and skill development but no more than 3-6 months.