Also called: Tortilla Maker, Masa Maker
Cooks corn with lime, grinds it into masa dough, and runs machines or presses that make thousands of fresh tortillas a day for stores and taquerías.
At 3 a.m. he drains corn that soaked overnight in limewater, then grinds it on a stone mill into soft masa. He feeds it into a machine that presses, bakes and stacks tortillas on a conveyor, checking each batch for thickness. By 7 a.m. the first warm packs are loaded for local taquerías.
Estimate; early-morning shifts.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
High school diploma, about 0 years after high school. No degree; trained on the job; food handler certification.
Ways in: On-the-job training. Training cost: Get paid while you train.
Majors to look at: Culinary Arts, Food Science.
Growing faster than average. Fresh-masa tortillerías are growing as chefs and shoppers seek heirloom corn.
Medium risk for 10 years. Machines already press and bake most tortillas; cooking corn and judging masa by feel stay human skills.
Age 18+. One way to start: Apply at local tortillerías; they train new workers on the masa mills and presses
Classes: Culinary arts, Chemistry, Spanish.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.