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There are over 28,000 Certified FRMs practising worldwide. The FRM is a globally recognised benchmark certification program for financial risk managers, and is considered to be the de facto global qualification in the practice of financial risk management. Scope depends on where you have graduated from, how many years of experience, in which company and which division you get your new job.
After FRM, you can work for many types of companies like IT, KPO, Captive, banks, hedge funds, insurance, asset management (Mutual funds), some commodity companies etc. You will get roles in Business analysis, risk modelling, risk reporting, risk analytics, fund manager assistant or quant developer - last two only if you are in real good luck.

A degree or a certificate course in bakery and confectionery programs or a degree in hotel management serves as the best route for progression in this profession. Most bakers enter the baking profession by working as apprentices or on-the-job trainee at commercial bakeries, patisseries or supermarkets under the wing of an experienced baker.
This will always help for gaining exposure in baking profession and one can progress into a full-fledged baker as soon as they learn food handling and baking techniques.
Bakers are usually classified into three types:
1. Plant bakers: Plant bakers manufacture large quantities of baked goods using machinery such as mixers and ovens. They produce baked goods for shops, supermarkets and other large customers.
2. In-store bakers: In store bakers work in a retail store and produce bread and baked goods using automated machinery. They are also likely to be trained in baking craft skills.
3. Craft bakers: A craft baker may specialize in a certain type of bread or baking process. Craft baker creates a smaller amount of products for consumers. They do much of the work by hand. They are usually employed by a small-scale, independent bakery or a restaurant kitchen.
Within the baking industry, there are different career paths and environments. A baker can specialize in the culinary area of their interest and can become a:
1. Bread chef.
2. Cake stylists.
3. Patisserie / Dessert specialist.
4. Artisan bread specialist.
5. Confectionery baker.
6. Institutional and cafeteria baker, etc.