Occupational Analyses Series
Baker
2006
Trades and Apprenticeship Division
Division des métiers et de l’apprentissage
Human Resources
Partnerships Directorate
Direction des partenariats
en ressources humaines
Disponible en français sous le titre :
Boulanger-pâtissier/boulangère-pâtissière
The Canadian Council of Directors of Apprenticeship (CCDA) recognizes this
Occupational Analysis as the national standard for the occupation of Baker.
ACKNOWLEDGEMENTS
Human Resources and Skills Development Canada (HRSDC) wishes to express sincere appreciation for
the contribution of the many industrial establishments, professional associations, labour organizations,
tradespersons, provincial and territorial government departments and agencies, and all others who
contributed to this publication.
Special acknowledgement is extended to the following representatives from the trade:
Douglas W. Brubaker
Joseph Caidler
Jason Coles
Mary-Jane Feeke
Robert Howland
Jack Kuyer
Mitchell McNutt
Kate Nugent
Evan Smith
Alberta
Northwest Territories
British Columbia
Manitoba
Prince Edward Island
Baking Association of Canada
Nova Scotia
Ontario
New Brunswick
This analysis was prepared by the Human Resources Partnerships Directorate of HRSDC. The planning,
coordinating, facilitating and processing of this analysis were undertaken by the National Occupational
Analyses (NOA) Team of the Trades and Apprenticeship Division. Fred Diamanti, for the host
jurisdiction of Ontario, also participated in the development of this NOA.
-I-
OTHER RELATED OCCUPATIONAL TITLE
This analysis covers tasks performed by bakers whose occupational title has been identified by some
provinces and territories by the name of Baker-Patissier.
- II -
LIST OF RED SEAL NATIONAL OCCUPATIONAL ANALYSES
TITLE
NOC*
Code
Appliance Service Technician (2006)
7332
Automotive Painter (2005)
7322
Automotive Service Technician (2005)
7321
Baker (2006)
6252
Boilermaker (2003)
7262
Bricklayer (2000)
7281
Cabinetmaker (2000)
7272
Carpenter (2005)
7271
Concrete Finisher (2006)
7282
Construction Electrician (2003)
7241
Cook (2003)
6242
Electrical Rewind Mechanic (1999)
7333
Electronics Technician – Consumer Products (1997)
2242
Farm Equipment Mechanic (2000)
7312
Floorcovering Installer (2005)
7295
Glazier (2004)
7292
Hairstylist (2005)
6271
Heavy Duty Equipment Technician (2004)
7312
Industrial Electrician (2003)
7242
Industrial Instrument Mechanic (2000)
2243
Industrial Mechanic (Millwright) (1999)
7311
Insulator (Heat and Frost) (2000)
7293
Ironworker (Generalist) (1993)
7264
Lather (Interior Systems Mechanic) (2002)
7284
Machinist (2005)
7231
Metal Fabricator (Fitter) (2003)
7263
- III -
Mobile Crane Operator (2006)
7371
Motorcycle Mechanic (1995)
7334
Motor Vehicle Body Repairer (Metal and Paint) (2005)
7322
Oil Burner Mechanic (2006)
7331
Painter and Decorator (2000)
7294
Partsperson (2005)
1472
Plumber (2003)
7251
Powerline Technician (2004)
7244
Recreation Vehicle Mechanic (2000)
7383
Refrigeration and Air Conditioning Mechanic (2004)
7313
Roofer (2006)
7291
Sheet Metal Worker (2006)
7261
Sprinkler System Installer (2003)
7252
Steamfitter – Pipefitter (1996)
7252
Tilesetter (2004)
7283
Tool and Die Maker (2005)
7232
Transport Trailer Technician (2003)
7321
Truck and Transport Mechanic (2000)
7321
Welder (2004)
7265
* National Occupational Classification
Requests for these publications should be forwarded to:
Trades and Apprenticeship Division
Human Resources Partnerships
Human Resources and Skills Development Canada
140 Promenade du Portage, Phase IV, 5th Floor
Gatineau, Quebec K1A 0J9
These publications are also available to order or download online at: www.red-seal.ca.
A comparative listing of apprenticeship training programs across Canada may be accessed at
www.ellischart.ca. The Ellis Chart also lists the current provincial and territorial trade names.
- IV -
FOREWORD
The first National Conference on Apprenticeship in Trades and Industries, held in Ottawa in 1952,
recommended that the federal government be requested to co-operate with provincial and territorial
apprenticeship committees and officials in preparing analyses of a number of skilled occupations. To this
end, Human Resources and Skills Development Canada (HRSDC) sponsors a program, under the
guidance of the Canadian Council of Directors of Apprenticeship (CCDA), to develop a series of
occupational analyses.
The Occupational Analysis Program has the following objectives:
−
to identify and group the tasks performed by skilled workers in particular occupations;
−
to identify those tasks that are performed by skilled workers in every province and territory;
−
to develop instruments for use in the preparation of Interprovincial Standards “Red Seal”
Examinations and curricula for training leading to the certification of skilled workers;
−
to facilitate the mobility, in Canada, of apprentices and skilled workers;
−
to supply employers and employees, and their associations, industries, training institutions
and governments with analyses of the tasks performed in particular occupations.
-V-
TABLE OF CONTENTS
ACKNOWLEDGEMENTS
I
OTHER RELATED OCCUPATIONAL TITLE
II
LIST OF RED SEAL NATIONAL OCCUPATIONAL ANALYSES
III
FOREWORD
V
GUIDE TO ANALYSIS
DEVELOPMENT OF ANALYSIS
XI
STRUCTURE OF ANALYSIS
XI
VALIDATION METHOD
XII
SCOPE OF THE BAKER OCCUPATION
XIV
OCCUPATIONAL OBSERVATIONS
XV
SAFETY
XVI
ANALYSIS
BLOCK A
BLOCK B
BLOCK C
OCCUPATIONAL SKILLS
Task 1
Uses tools and equipment.
3
Task 2
Organizes work.
7
Task 3
Manages products and information.
10
YEAST-RAISED GOODS
Task 4
Prepares dough.
14
Task 5
Forms dough.
16
Task 6
Finishes yeast-raised goods.
18
COOKIES, CAKES, PASTRIES AND QUICK BREADS
Task 7
Prepares cookies.
21
Task 8
Prepares quick breads.
24
Task 9
Prepares pastry.
26
Task 10
Prepares cakes.
28
- VII -
BLOCK D
BLOCK E
BLOCK F
CREAMS, CUSTARDS, FILLINGS, ICINGS, GARNISHES AND FINISHES
Task 11
Prepares creams, custards, fillings and icings.
30
Task 12
Prepares sauces, glazes and garnishes.
32
Task 13
Finishes baked goods.
35
Task 14
Assembles and finishes cakes and French pastries.
37
CHOCOLATE AND CONFECTIONS
Task 15
Prepares chocolate.
40
Task 16
Prepares confections.
42
DESSERTS, ICE CREAMS AND ICES
Task 17
Prepares plated desserts.
44
Task 18
Prepares ice creams and ices.
46
Task 19
Prepares frozen desserts.
47
APPENDICES
APPENDIX A
TOOLS AND EQUIPMENT
51
APPENDIX B
GLOSSARY
55
APPENDIX C
BLOCK AND TASK WEIGHTING
61
APPENDIX D
PIE CHART
65
APPENDIX E
TASK PROFILE CHART
67
- VIII -
GUIDE TO ANALYSIS
DEVELOPMENT OF ANALYSIS
A draft analysis is developed by a committee of industry experts in the field led by a team of facilitators.
This draft analysis identifies all the tasks performed in the occupation.
The draft is translated and reviewed by the NOA Team of HRSDC. A copy of this analysis is then
forwarded to provincial/territorial authorities for review by specialists in the field. Their
recommendations are assessed and incorporated into the final draft.
The occupational analysis is published in both official languages.
STRUCTURE OF ANALYSIS
To facilitate understanding of the nature of the occupation, the work performed is divided into the
following divisions:
BLOCK
–
is the largest division within the analysis and reflects a distinct operation
relevant to the occupation.
TASK
–
is the distinct activity that, combined with others, makes up the logical and
necessary steps the worker is required to perform to complete a specific
assignment within a “BLOCK”.
SUB-TASK –
is the smallest division into which it is practical to subdivide any work activity
and, combined with others, fully describes all duties constituting a “TASK”.
Supporting Knowledge & Abilities
The elements of skill and knowledge that an individual must acquire to adequately perform the sub-task.
Trends
Any shifts or changes in technology that affect the block.
Related Products
All components related to a specified block being undertaken by the baker.
Tools and Equipment
All tools and equipment necessary for the baker to perform the work on all given tasks identified within
the block.
Context
A statement written to clarify the intent and meaning of tasks in the analysis.
- XI -
VALIDATION METHOD
At the request of the Canadian Council of Directors of Apprenticeship (CCDA), the Standardization Subcommittee developed a method for validating the Red Seal National Occupational Analyses.
A draft of the analysis is sent to all jurisdictions for validation. Each jurisdiction rates the sub-tasks and
applies percentage ratings to blocks and tasks. This method for the validation of the National
Occupational Analysis identifies common core tasks across Canada for a specific occupation. This feature
facilitates the weighting of the Interprovincial Standards “Red Seal” Examinations.
DEFINITIONS
YES:
the sub-task is performed by workers in the occupation in a specific jurisdiction.
NO:
the sub-task is not performed by workers in the occupation in a specific
jurisdiction.
BLOCK %: the average number of questions (items), derived from the collective decision made
by workers within the occupation from all areas of Canada, that will be placed on
an interprovincial examination to assess each block of the analysis.
TASK %:
the average number of questions (items), derived from the collective decision made
by workers within the occupation from all areas of Canada, that will be placed on
an interprovincial examination to assess each task of the analysis.
NV:
Not Validated by a province/territory.
ND:
Not Designated in a province/territory.
PROVINCIAL/TERRITORIAL ABBREVIATIONS
NL:
NS:
PE:
NB:
QC:
ON:
MB:
SK:
AB:
BC:
NT:
YT:
NU:
Newfoundland and Labrador
Nova Scotia
Prince Edward Island
New Brunswick
Quebec
Ontario
Manitoba
Saskatchewan
Alberta
British Columbia
Northwest Territories
Yukon
Nunavut
- XII -
COMMON CORE
The criteria for determining common core depend on the performance of sub-tasks. If at least 70% of the
responding jurisdictions (excluding NVs and NDs) perform a sub-task, it shall be considered common
core.
Interprovincial Standards “Red Seal” Examinations are based on the common core identified through this
validation process. Validation identifies what will be assessed through the interprovincial examination.
BLOCK AND TASK WEIGHTING (APPENDIX C)
This appendix represents the block and task percentages as submitted by each jurisdiction.
Each jurisdiction, with the use of a provincial/territorial occupational advisory committee, validates the
content, places percentages on blocks and tasks, and indicates whether or not the sub-tasks are performed
by the skilled workers within the occupation. The results of this exercise are submitted to the NOA Team
who then analyzes the data and develops this appendix which provides the individual jurisdictional
validation results as well as the national averages of all responses.
PIE CHART (APPENDIX D)
The graph depicts the national percentages assigned to blocks in the analysis.
- XIII -
SCOPE OF THE BAKER OCCUPATION
Bakers prepare products such as yeast-raised goods, cookies, quick breads, pastries, cakes, chocolates,
confections and frozen desserts. They are employed in bakeries, supermarkets, catering companies,
hotels, restaurants, cruise ships, institutional facilities or may be self-employed. Types of bakeries include
wholesale, retail, in-store and specialty establishments.
Bakers may produce a wide variety of baked goods or specialize in certain types of products such as
breads, pastries or confections. They prepare doughs and batters for baked goods according to set
formulas or their own formulas. They use ovens and fryers to produce food that may be decorated or
finished. They are responsible for maintaining their tools and equipment in a clean, safe and sanitary
manner.
The work environment for this trade is clean and sanitary. However, depending on the work performed, a
baker can expect to be exposed to hot or cold environments. Early morning or night shifts are common in
this trade. Long shifts are also common during peak periods.
Key attributes for people entering this trade are physical stamina, hand-eye coordination, fine motor skills
and artistic ability. They must also have a commitment to sanitation, public health standards and ongoing
learning. Some hazards in this trade are burns and injuries from heavy lifting.
The baker trade may have some similarities or overlaps with the work of cooks.
Bakers may be involved in several business aspects of the profession such as inventory control,
production scheduling, purchasing, costing and waste management. Experienced bakers may use the skills
they develop in this trade to work in sales and marketing, teaching, product development and
management.
- XIV -
OCCUPATIONAL OBSERVATIONS
For consumers, there are more upscale products and a greater variety in products than ever before.
Health-related issues and diet requirements have become increasingly important to the baking trade and
the food manufacturing industry. Consumer health concerns regarding food allergies and sensitivities,
diabetes and transfats are becoming more common.
There are more convenience products in the industry and parbaked goods are becoming mainstream.
There is new technology in the equipment that bakers use. Some new equipment includes automated
fermentation units (levain) and computer imaging equipment and software.
Canadian-made bakery products are increasingly sought after by foreign markets.
- XV -
SAFETY
Safe working procedures and conditions, accident prevention and the preservation of health are of
primary importance to industry in Canada. These responsibilities are shared and require the joint efforts of
government, employers and employees. It is imperative that all parties are aware of circumstances and
conditions that may lead to injury or harm. Safe learning experiences and environments can be created by
controlling the variables and behaviours that may contribute to accidents or injury.
It is generally recognized that a safety-conscious attitude and work practices contribute to a healthy, safe
and accident-free working environment.
It is imperative to apply and be familiar with the Occupational Health and Safety Acts and Workplace
Hazardous Materials Information System (WHMIS) Regulations. As well, it is essential to determine
workplace hazards and take measures to protect oneself, co-workers, the public and the environment.
As safety education is an integral part of training in all jurisdictions, personal safety practices are not
recorded in this document. However, the technical safety aspect relating to each task and sub-task are
included throughout this analysis.
- XVI -
ANALYSIS
BLOCK A
OCCUPATIONAL SKILLS
Trends:
There is increased computerization in tools and equipment, communication and
organization of bakery workplaces. Increased awareness of employee safety has
been driven by regulations and employer participation.
Related Products:
Not applicable.
Tools and Equipment: See Appendix A.
Task 1
Uses tools and equipment.
Context:
Bakers use mechanized and non-mechanized equipment in the production of baked goods.
They maintain, clean and sanitize tools and equipment to ensure a safe and hygienic
workplace and to ensure customer health.
Sub-task
1.01
NL
NV
Uses hand tools and nonmechanized equipment.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
1.01.01
knowledge of purpose of various hand tools
1.01.02
knowledge of purpose of various nonmechanized equipment
1.01.03
ability to select hand tool for specific task
such as cutting, scraping and finishing
1.01.04
ability to select non-mechanized equipment
for specific task
-3-
Sub-task
1.02
Uses mechanized and
computerized equipment.
NS
yes
NL
NV
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
1.02.01
knowledge of types of mechanized equipment
1.02.02
knowledge of types of computerized
equipment
1.02.03
ability to select equipment for specific tasks
such as mixing, baking and packaging
1.02.04
ability to assemble and disassemble equipment
such as mixers and depositors
Sub-task
1.03
NL
NV
Uses measuring devices.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
1.03.01
knowledge of types of measuring devices such
as scoops and measuring cups
1.03.02
knowledge of temperature measuring devices
such as thermometers and water meters
1.03.03
knowledge of imperial and metric systems
1.03.04
ability to select measuring devices for task
1.03.05
ability to set measuring device
1.03.06
ability to verify accuracy of measuring
devices
1.03.07
ability to use balance scale
1.03.08
ability to use digital/computer scale
-4-
Sub-task
1.04
Uses pans.
NL
NV
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
1.04.01
knowledge of composition of pans such as
aluminium, steel, silicon and plastic
1.04.02
knowledge of coatings such as butter,
oil/shortening, release agents and flour
1.04.03
knowledge of pan shapes such as ring, spring
form and bundt
1.04.04
knowledge of linings such as silicone paper
and muffin cups
1.04.05
ability to apply coatings
1.04.06
ability to identify pan to be used for product
and coating
1.04.07
ability to care for pans
Sub-task
1.05
NL
NV
Maintains tools and
equipment.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
1.05.01
knowledge of maintenance requirements of
tools and equipment
1.05.02
ability to clean tools and equipment such as
mixer, hand tools and proofer
1.05.03
ability to lubricate components such as oven
chains, rack wheels and moulder gears
1.05.04
ability to sharpen tools and equipment such as
knives and scrapers
1.05.05
ability to filter and replace deep-fryer oil
-5-
1.06
Sanitizes tools and
equipment.
NS
yes
NL
NV
PE
NV
NB
yes
1.05.06
ability to store tools and equipment
1.05.07
ability to calibrate tools and equipment such
as thermometers and slicing blades
1.05.08
ability to keep maintenance logs
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
1.06.01
knowledge of types and uses of sanitizing
agents such as chlorine-based and quaternary
solutions
1.06.02
knowledge of sanitization specifications
1.06.03
knowledge of Workplace Hazardous Materials
Information System (WHMIS)
1.06.04
ability to wash tools and equipment prior to
sanitization
1.06.05
ability to follow product instructions for use
1.06.06
ability to store sanitized tools and equipment
and sanitizing agent
Sub-task
1.07
NL
NV
Uses personal protective
equipment (PPE) and safety
equipment.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
1.07.01
knowledge of PPE such as goggles, rubber
gloves, shoes, respirators, oven mitts and pads
1.07.02
knowledge of safety equipment such as fire
extinguisher, first aid kit and eye-wash station
-6-
1.07.03
ability to locate PPE and safety equipment
1.07.04
ability to identify worn, defective and expired
PPE and safety equipment
1.07.05
ability to adjust PPE for individual use
Task 2
Organizes work.
Context:
Bakers manage their work in an effective and efficient manner by communicating, using
documentation and organizing their time and workplace.
Sub-task
2.01
NL
NV
Maintains safe and sanitary
work environment.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
2.01.01
knowledge of cross-contamination
2.01.02
knowledge of food storage procedures
2.01.03
knowledge of stock rotation
2.01.04
knowledge of regulations and safety programs
such as Good Manufacturing Practices (GMP)
and Hazard Analysis and Critical Control
Points (HACCP) and product recall process
2.01.05
knowledge of personal hygiene practices
2.01.06
knowledge of basic food microbiology
2.01.07
ability to monitor cooler and freezer
temperatures
2.01.08
ability to identify and report potential hazards
2.01.09
ability to identify and report problems such as
rodents and pests
2.01.10
ability to label and date storage containers
-7-
Sub-task
2.02
Communicates with others.
NL
NV
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
2.02.01
knowledge of methods of communication such
as verbal, written and email
2.02.02
ability to communicate with professionals
such as co-workers, suppliers and service
professionals
2.02.03
ability to coach apprentices
2.02.04
ability to communicate with customers in an
effective manner
2.02.05
ability to use communication equipment such
as computers, fax and telephones
Sub-task
2.03
NL
NV
Uses documentation.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
2.03.01
knowledge of types of documents such as
schedules, work orders and purchase orders
2.03.02
knowledge of WHMIS and safety regulations
2.03.03
ability to organize documents
2.03.04
ability to maintain records such as
performance checklists, invoices, safety check
lists and temperature logs
2.03.05
ability to access WHMIS information
2.03.06
ability to complete forms such as accident
reports
-8-
Sub-task
2.04
Schedules production.
NL
NV
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
2.04.01
knowledge of tasks required to meet
production schedule
2.04.02
knowledge of quantities of products required
2.04.03
knowledge of time required for various
activities
2.04.04
knowledge of limitations and capacity of
equipment
2.04.05
ability to sequence daily activities
2.04.06
ability to create and follow a basic production
schedule
Sub-task
2.05
NL
NV
Organizes bakery workplace.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
2.05.01
knowledge of workplace components such as
benches, ovens, mixers and proofers
2.05.02
ability to organize equipment for flow of
production
2.05.03
ability to organize personal workspace
2.05.04
ability to keep workplace clean
-9-
Task 3
Manages products and information.
Context:
Bakers produce goods according to formulations. They manage inventory, package and store
baked goods and disseminate ingredient and nutritional information.
Sub-task
3.01
Uses formulations.
NL
NV
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
3.01.01
knowledge of basic mathematics
3.01.02
knowledge of function of ingredients in
formula
3.01.03
ability to convert metric and imperial
measurements
3.01.04
ability to adjust formulation for proper yield
3.01.05
ability to alter formulation to compensate for
altitude and water conditions
3.01.06
ability to substitute ingredients as per basic
labelling regulations
3.01.07
ability to use bakers’ percentage
Sub-task
3.02
NL
NV
Portions finished bakery
products.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
3.02.01
knowledge of methods of portioning such as
counting, slicing and cutting
3.02.02
knowledge of regulations related to weights
and measures
- 10 -
3.02.03
ability to estimate portions
3.02.04
ability to portion product according to
specified yield
Sub-task
3.03
Stores bakery products.
NL
NV
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
3.03.01
knowledge of storage requirements such as
temperature and humidity
3.03.02
knowledge of shelf life of various goods
3.03.03
knowledge of storage regulations
3.03.04
knowledge of stock rotation
3.03.05
knowledge of cross-contamination prevention
3.03.06
ability to label goods to indicate product and
date
3.03.07
ability to organize storage areas
3.03.08
ability to select storage methods such as
wrapping, putting in airtight containers and
bagging
3.03.09
ability to place goods to allow air circulation
and to prevent damage and spoilage
Sub-task
3.04
NL
NV
Packages bakery products.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
3.04.01
- 11 -
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
knowledge of packaging materials such as
wrap, bags, boxes and clamshells
3.04.02
knowledge of packaging and labelling
requirements of bakery products
3.04.03
ability to select packaging material best suited
to product and its appeal
3.04.04
ability to handle products during packaging
3.04.05
ability to package products at the right time
Sub-task
3.05
Uses health and nutritional
information.
NL
NV
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
3.05.01
knowledge of basic labelling regulations
3.05.02
knowledge of potential health risks of bakery
products such as allergens
3.05.03
knowledge of nutritional value of bakery
products
3.05.04
ability to inform customers of health risks and
nutritional value
3.05.05
ability to interpret basic nutritional
information
3.05.06
ability to label product with information
3.05.07
ability to explain technical terms to customers
Sub-task
3.06
NL
NV
Manages inventory.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
3.06.01
- 12 -
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
knowledge of minimum and maximum
inventory amounts according to shelf life,
season and location
NU
NV
3.06.02
ability to place an order
3.06.03
ability to rotate inventory using “first in, first
out” (FIFO) method
3.06.04
ability to receive inventory to confirm
quantity and quality
3.06.05
ability to perform regular inventory counts
3.06.06
ability to track costs of ingredients
3.06.07
ability to minimize wastage
- 13 -
BLOCK B
YEAST-RAISED GOODS
Trends:
Consumer awareness and health issues are driving the demand for healthier
options such as less processed ingredients. There is an increased usage of
convenience items such as parbaked and frozen goods.
Related Products:
Breads, buns, danish, brioche, crumpets, bagels, english muffins, croissant,
doughnuts, artisan breads, coffee cakes, rum baba, sweet doughs, flat breads,
dietary bread, crackers, pretzels, bread sticks.
Tools and Equipment: Hand tools, non-mechanized tools, mechanized tools, measuring tools, PPE and
safety equipment, bakeware and cookware.
Task 4
Prepares dough.
Context:
Preparing dough is the first step in preparing yeast-raised goods. Strict adherence to
formulations will ensure quality products. Bakers combine ingredients and oversee the full
development of the dough.
Sub-task
4.01
NL
NV
Calculates water
temperature.
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
4.01.01
knowledge of temperature of flour
4.01.02
knowledge of desired dough temperature
4.01.03
knowledge of effect of room temperature on
dough temperature
4.01.04
knowledge of friction factor of mixer
4.01.05
ability to compensate for temperature of other
ingredients
4.01.06
ability to apply water temperature formula
- 14 -
Sub-task
4.02
Mixes ingredients for yeastraised goods.
NS
yes
NL
NV
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
4.02.01
knowledge of ingredients and their effects
4.02.02
knowledge of basic regulations regarding
substitution of ingredients
4.02.03
knowledge of mixing time for proper gluten
development
4.02.04
ability to assemble ingredients according to
formulation
4.02.05
ability to use bakers’ percentage
4.02.06
ability to perform window test
Sub-task
4.03
NL
NV
Allows dough to rest.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
4.03.01
knowledge of fermentation
4.03.02
knowledge of gluten development
4.03.03
knowledge of effect of rest time on final
product
4.03.04
knowledge of rest periods such as bench time
and intermediate proof
4.03.05
ability to monitor dough temperature
4.03.06
ability to test dough by sight and feel
- 15 -
4.03.07
ability to care for dough by using methods
such as dusting and covering
4.03.08
ability to expel gas using methods such as
punching down the dough
Task 5
Forms dough.
Context:
From individual portions of dough, bakers shape, proof and pan a wide variety of yeastraised goods.
Sub-task
5.01
Divides dough.
NS
yes
NL
NV
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
5.01.01
knowledge of desired portion of dough
5.01.02
ability to portion dough according to
specifications
5.01.03
ability to round dough
NU
NV
Sub-task
5.02
NL
NV
Performs make-up of
laminated doughs.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
5.02.01
knowledge of dough laminating methods
5.02.02
ability to sheet dough
- 16 -
NU
NV
Sub-task
5.03
Shapes dough.
NL
NV
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
5.03.01
knowledge of shapes for bread types such as
free-form, baguette and pan
5.03.02
knowledge of effects of time on dough
5.03.03
knowledge of effects of handling on dough
5.03.04
knowledge of bun shapes such as dinner, hot
dog and panini
5.03.05
ability to shape dough
5.03.06
ability to cut dough for products such as
doughnuts, danish and croissants
5.03.07
ability to dust dough
Sub-task
5.04
NL
NV
Pans dough.
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
5.04.01
knowledge of types of pans and trays such as
four-strap, sheet, Pullman and basket
5.04.02
knowledge of purpose of types of pans
5.04.03
ability to place and space dough on pans
5.04.04
ability to transfer pans to proofing racks
- 17 -
Sub-task
5.05
Monitors final proof.
NL
NV
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
5.05.01
knowledge of proofing time required for
various yeast-raised products
5.05.02
knowledge of effects of temperature and
humidity on proofing time
5.05.03
knowledge of proofers/retarders
5.05.04
ability to set proofer for temperature and
humidity
5.05.05
ability to determine proofed dough
characteristics by sight and feel
Task 6
Finishes yeast-raised goods.
Context:
Through a variety of processes, bakers subject yeast-raised goods to heat to stop the
fermentation process and to produce a finished product.
NU
NV
Sub-task
6.01
NL
NV
Applies pre-bake finish.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
6.01.01
knowledge of types of finishes such as dusting
and egg wash
6.01.02
knowledge of when to apply specific finishes
6.01.03
knowledge of primary purpose for specific
finishes such as docking
- 18 -
6.01.04
ability to make finishes such as egg wash,
water wash and starch paste
6.01.05
ability to use techniques for applying finishes
such as brushing, rolling and topping
Sub-task
6.02
NL
NV
Bakes yeast-raised goods.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
6.02.01
knowledge of effect of steam on baked goods
6.02.02
knowledge of amount of oven spring of
various goods
6.02.03
knowledge of required time and temperature
for different products
6.02.04
knowledge of when to de-pan various products
6.02.05
ability to pre-set oven temperature
6.02.06
ability to ensure proper placement of pans and
racks in oven
6.02.07
ability to determine stages of doneness of
product by various methods such as tapping
and observing the crust colour
6.02.08
ability to apply water and steam to control
crust formation
6.02.09
ability to remove products from oven at
appropriate time
6.02.10
ability to loosen product from pan
6.02.11
ability to transfer product from pans to cooling
racks
6.02.12
ability to space product on cooling rack
- 19 -
Sub-task
6.03
NL
NV
Deep-fries yeast-raised goods.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
6.03.01
knowledge of oil characteristics such as
smoke point, flash point and breakdown
6.03.02
knowledge of frying time for various products
6.03.03
knowledge of products requiring deep-frying
such as doughnuts and fritters
6.03.04
ability to pre-set temperature of deep fryer
6.03.05
ability to determine when product is ready to
be deep-fried
6.03.06
ability to determine when to flip and remove
products
6.03.07
ability to immerse and remove products
- 20 -
BLOCK C
COOKIES, CAKES, PASTRIES AND QUICK BREADS
Trends:
The demand for back to basic baking and the use of natural and healthy
ingredients is growing. Savoury items are becoming more popular.
Related Products:
Cookies:
Oatmeal, ice box, gingerbread, palmiers, macaroons, florentines,
speculaas, shortbread, spritz, fruit-filled, sugar, coco balls,
empire, sandwich, biscotti, meringues.
Quick breads: Scones, loaves, muffins, tea biscuits, bannocks, soda breads,
waffles, pancakes.
Pastry:
Turnovers, strudels, sausage rolls, eccles cakes, cream horns, vol
au vent, napoleons, louvers, almond sticks, cheese straws, pies,
savoury, tarts, cake bases, flans, squares.
Cakes:
Sponge, angel food, genoise, pound cake, chiffon, fruitcake,
high-ratio, devil’s food, cheesecake, mousse cake.
Tools and Equipment: Hand tools, non-mechanized tools, mechanized tools, measuring tools, PPE and
safety equipment, bakeware and cookware.
Task 7
Prepares cookies.
Context:
Bakers make cookies of various shapes, sizes and flavours. There are many different
techniques used to produce a large variety of cookies.
Sub-task
7.01
NL
NV
Mixes cookie ingredients.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
7.01.01
knowledge of mixing methods such as
creaming, sponging and one-stage method
7.01.02
knowledge of factors that affect spread, shape,
size, colour, crispness and texture
7.01.03
ability to determine mixing completion
7.01.04
ability to assemble ingredients according to
formulation
- 21 -
Sub-task
7.02
Portions mixture for cookies.
NL
NV
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
7.02.01
knowledge of hand and machine portioning
methods such as piping, dropping, cutting and
forming
7.02.02
ability to apply portioning methods
7.02.03
ability to portion according to yield
Sub-task
7.03
NL
NV
Performs make-up of cookies.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
7.03.01
knowledge of cookie design such as pinwheel,
checkerboard and florentine
7.03.02
knowledge of types of fillings such as cream,
jam, fruits and nuts
7.03.03
knowledge of assembly techniques such as
layering, folding and rolling
7.03.04
ability to sheet
7.03.05
ability to assemble
7.03.06
ability to apply filling
7.03.07
ability to pan cookies
- 22 -
Sub-task
7.04
Bakes cookies.
NL
NV
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
7.04.01
knowledge of types of ovens such as
convection, rack, deck and rotary
7.04.02
knowledge of baking temperature
7.04.03
knowledge of baking time
7.04.04
knowledge of cooling requirements
7.04.05
ability to determine when cookies are baked
7.04.06
ability to load and unload ovens
7.04.07
ability to unload pans
Sub-task
7.05
NL
NV
Finishes cookies.
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
7.05.01
knowledge of types of finishes such as
fondant, chocolate and jam
7.05.02
knowledge of types of fillings such as cream,
jam, fruits and nuts
7.05.03
ability to apply finishes using techniques such
as piping, drizzling, dipping and dusting
7.05.04
ability to assemble cookies such as
gingerbread house and sandwiching
- 23 -
Task 8
Prepares quick breads.
Context:
Bakers need to understand the mixing and chemical leavening procedures for quick bread
since they are a standard bakery product.
Sub-task
8.01
Mixes quick bread
ingredients.
NL
NV
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
8.01.01
knowledge of chemical leavening
8.01.02
knowledge of mixing techniques
8.01.03
knowledge of factors that affect spread, shape,
size, colour and texture
8.01.04
ability to determine mixing completion
8.01.05
ability to assemble ingredients according to
formulation
Sub-task
8.02
NL
NV
Portions mixture for quick
breads.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
8.02.01
knowledge of hand and machine portioning
methods such as dividing, moulding, cutting,
piping and dropping
8.02.02
ability to apply portioning methods
8.02.03
ability to portion according to yield
- 24 -
Sub-task
8.03
Performs make-up of quick
breads.
NS
yes
NL
NV
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
8.03.01
knowledge of types of quick breads
8.03.02
knowledge of types of fillings such as creams,
fruits and nuts
8.03.03
knowledge of assembly techniques such as
folding fruit, piping filling and applying
toppings
8.03.04
ability to apply fillings and toppings
8.03.05
ability to assemble
8.03.06
ability to pan quick breads
Sub-task
8.04
NL
NV
Bakes quick breads.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
8.04.01
knowledge of baking devices such as ovens,
deep-fryers and griddles
8.04.02
knowledge of baking/frying processes
8.04.03
knowledge of baking time and temperature
8.04.04
knowledge of de-panning techniques for
pudding cakes and muffins
8.04.05
knowledge of cooling techniques
8.04.06
ability to determine doneness of product
8.04.07
ability to use different baking techniques such
as deep-frying and oven baking
- 25 -
8.04.08
ability to load and unload oven and deep-fryer
8.04.09
ability to unload from various pan types
Task 9
Prepares pastry.
Context:
Bakers mix fat, flour and water together with other ingredients to make a wide variety of
pastry products. These can be complemented with fillings and garnishes to create sweet or
savoury items.
Sub-task
9.01
NL
NV
Mixes pastry ingredients.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
9.01.01
knowledge of mixing methods such as onestage, two-stage and creaming method
9.01.02
knowledge of types of pastry such as puff
pastry, sweet paste, pie pastry and choux paste
9.01.03
knowledge of factors affecting fat distribution
9.01.04
knowledge of effects of temperature on
ingredients
9.01.05
knowledge of holding techniques
9.01.06
knowledge of pastry development
9.01.07
ability to determine mixing completion
9.01.08
ability to assemble ingredients according to
formulation
- 26 -
Sub-task
9.02
Performs make-up of pastry.
NL
NV
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
9.02.01
knowledge of dough laminating methods
9.02.02
ability to sheet dough
NU
NV
Sub-task
9.03
Portions pastry.
NL
NV
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
9.03.01
knowledge of hand and machine portioning
methods such as stamping, scaling, dividing
and piping
9.03.02
ability to apply portioning methods
9.03.03
ability to portion according to yield
Sub-task
9.04
NL
NV
Assembles pastries.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
9.04.01
knowledge of fillings and toppings such as
meat, cheese, fruit and cream
9.04.02
knowledge of types of products such as
turnovers, pies, flans and éclairs
9.04.03
ability to work pastry
9.04.04
ability to apply fillings and toppings
- 27 -
9.04.05
ability to crimp
9.04.06
ability to apply washes such as egg wash and
water wash
Sub-task
9.05
Bakes pastries.
NL
NV
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
9.05.01
knowledge of baking devices such as ovens
and deep-fryers
9.05.02
knowledge of baking time and temperature
9.05.03
ability to determine doneness of product
9.05.04
ability to use different baking techniques such
as deep-frying and oven baking
9.05.05
ability to load and unload oven and deep-fryer
9.05.06
ability to unload from various pan types
Task 10
Prepares cakes.
Context:
Bakers produce cakes in a wide variety from cupcakes to wedding cakes.
Sub-task
10.01
NL
NV
Mixes cake ingredients.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
10.01.01
knowledge of mixing methods such as onestage, creaming and foaming
10.01.02
knowledge of factors that affect spread, shape,
size, colour and texture
- 28 -
10.01.03
ability to determine mixing completion
10.01.04
ability to assemble ingredients according to
formulation such as sifting dry ingredients
Sub-task
10.02
Portions mixture for cake.
NL
NV
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
10.02.01
knowledge of hand and machine portioning
such as depositing, piping, dropping and
scaling
10.02.02
ability to level batter
10.02.03
ability to portion equal amounts
Sub-task
10.03
NL
NV
Bakes cake.
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
10.03.01
knowledge of types of ovens such as
convection, rack, deck and rotary
10.03.02
knowledge of baking time and temperature
10.03.03
knowledge of heat transfer
10.03.04
knowledge of cooling requirements
10.03.05
knowledge of de-panning techniques
10.03.06
ability to determine doneness of products
10.03.07
ability to load and unload oven
10.03.08
ability to unload from various pan types
- 29 -
BLOCK D
CREAMS, CUSTARDS, FILLINGS, ICINGS, GARNISHES AND FINISHES
Trends:
Sauces, glazes and garnishes are becoming more widely used in a variety of ways
by bakers to enhance the taste and eye appeal the bakery products. Consumers
are willing to spend more on quality products and are more demanding about the
appearance of final products. Convenience decorating products and decorating
tools and equipment are more readily available.
Related Products:
Creams and custards: Crème brûlée, Chantilly cream, crème Saint-Honoré,
chibouste cream, crème caramel, basic custard filling,
cheesecake filling.
Fillings and icings:
Buttercreams, mousses, ganaches, curds, sugar paste,
rolled fondant, royal icing, fondant, marzipan, modeling
chocolate, purées, fruit fillings, fruit, whipped cream.
Sauces:
Fruit sauces, chocolate sauces, crème anglaise, caramel
sauces, coulis, syrups, reductions, sabayon.
Glazes:
Clearset, apricot, chocolate, fondant, mirroir.
Cakes:
Tiered, layer, cream, mousse, loaf, tube, pound, sponge,
genoise, tortes, cheesecakes.
French pastries:
Tarts, choux pastries, fruit flans, barquettes, meringues,
petits fours glacés, petits fours secs, puff pastries.
Tools and Equipment: Hand tools, non-mechanized tools, mechanized tools, measuring tools, PPE and
safety equipment, bakeware and cookware.
Task 11
Prepares creams, custards, fillings and icings.
Context:
Creams, custards, fillings and icings are the bases for assembling cakes and pastries. They
provide the flavour and moist texture associated with a wide variety of sweet goods.
- 30 -
Sub-task
11.01
Performs make-up of creams,
custards, fillings and icings.
NS
yes
NL
NV
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
11.01.01
knowledge of creams such as whipping cream,
buttercreams and confectionary fillings
11.01.02
knowledge of custards such as pudding and
pastry creams
11.01.03
knowledge of fillings such as fruits, almond
paste and ganache
11.01.04
knowledge of icings such as water icing and
royal icing
11.01.05
knowledge of ingredients and their functions
11.01.06
knowledge of mixing and cooking procedures
11.01.07
knowledge of final use of product
11.01.08
ability to monitor temperature
11.01.09
ability to select and prepare ingredients
11.01.10
ability to determine readiness of product
11.01.11
ability to taste and flavour products
Sub-task
11.02
NL
NV
Holds products for use.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
11.02.01
knowledge of holding temperature for
different products
11.02.02
knowledge of cooling procedures
11.02.03
knowledge of holding time
- 31 -
NU
NV
11.02.04
ability to determine readiness of product
11.02.05
ability to prepare product for holding
Task 12
Prepares sauces, glazes and garnishes.
Context:
Sauces, glazes and garnishes are used to enhance flavour, appearance and shelf life of a
variety of baked products.
Sub-task
12.01
NL
NV
Performs make-up of sauces.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
12.01.01
knowledge of types of sauces such as coulis,
crème fraîche, crème anglaise and starchbased sauce
12.01.02
knowledge of ingredients and their functions
12.01.03
knowledge of mixing and cooking procedures
12.01.04
knowledge of final use of product in baked
goods
12.01.05
knowledge of sauce holding requirements
12.01.06
knowledge of different uses of sauces
12.01.07
ability to monitor temperature
12.01.08
ability to select and prepare ingredients
12.01.09
ability to determine readiness of product
12.01.10
ability to adjust thickness and colour of sauces
12.01.11
ability to taste and flavour sauce
- 32 -
Sub-task
12.02
Performs make-up of glazes.
NL
NV
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
12.02.01
knowledge of glazes such as apricot and
chocolate
12.02.02
knowledge of ingredients and their functions
12.02.03
knowledge of sugar boiling process
12.02.04
knowledge of mixing and cooking procedures
12.02.05
knowledge of final use of product
12.02.06
knowledge of glaze holding requirements
12.02.07
knowledge of different uses of glazes
12.02.08
ability to monitor temperature
12.02.09
ability to select and prepare ingredients
12.02.10
ability to determine readiness of product
12.02.11
ability to adjust thickness of glazes
12.02.12
ability to taste and flavour glazes
Sub-task
12.03
NL
NV
Performs make-up of
garnishes and decorating
pastes.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
12.03.01
knowledge of types of garnishes such as rolled
fondants, marzipans, pastillage and croquants
12.03.02
knowledge of available decorations such as
commercially-produced items and items
produced on site
- 33 -
12.03.03
knowledge of ingredients and their functions
12.03.04
knowledge of gelatin and gum characteristics
12.03.05
knowledge of sugar boiling process
12.03.06
knowledge of mixing and cooking procedures
12.03.07
knowledge of final use of product
12.03.08
knowledge of garnish holding requirements
12.03.09
knowledge of different uses of garnishes
12.03.10
ability to monitor temperature
12.03.11
ability to select and prepare ingredients
12.03.12
ability to determine readiness of product
12.03.13
ability to adjust thickness and colour of
garnishes
12.03.14
ability to adjust colour of decorating pastes
12.03.15
ability to taste and flavour garnishes and
decorating pastes
12.03.16
ability to model and work with pastes such as
gum paste and modeling chocolate
12.03.17
ability to use modeling tools
12.03.18
ability to change physical characteristics of
garnishes using methods such as grinding,
cutting and grating
- 34 -
Task 13
Finishes baked goods.
Context:
Finishes on baked goods are critical to the quality, appearance and marketability of the end
product. Therefore, bakers need to be skilled in these applications.
Sub-task
13.01
Applies sauces.
NL
NV
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
13.01.01
knowledge of types of sauces such as coulis,
crème fraîche, crème anglaise and
starch-based sauce
13.01.02
knowledge of thickness and temperature
13.01.03
knowledge of interaction of flavours
13.01.04
knowledge of presentation
13.01.05
knowledge of final use of product
13.01.06
ability to use techniques such as piping,
ladling and drizzling
Sub-task
13.02
NL
NV
Applies glazes.
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
13.02.01
knowledge of glazes such as apricot, clear and
water icing
13.02.02
knowledge of thickness and temperature
13.02.03
knowledge of interaction of flavours
13.02.04
knowledge of when to apply glaze
13.02.05
knowledge of presentation
- 35 -
13.02.06
knowledge of final use of product
13.02.07
ability to use techniques such as spraying,
brushing, ladling and dipping
Sub-task
13.03
Applies garnishes.
NL
NV
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
13.03.01
knowledge of types of garnishes such as rolled
fondants, marzipans and croquants
13.03.02
knowledge of thickness and temperature
13.03.03
knowledge of interaction of flavours
13.03.04
knowledge of presentation
13.03.05
knowledge of final use of product
13.03.06
ability to use techniques such as rolling,
dusting, cutting and piping
13.03.07
ability to express creativity
Sub-task
13.04
NL
NV
Decorates baked goods.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
13.04.01
knowledge of types of finishes such as icing,
chocolate and sugar
13.04.02
ability to select finishes for specific products
13.04.03
ability to construct paper piping bag
- 36 -
13.04.04
ability to apply finishes using techniques such
as piping, drizzling, enrobing, dipping and
dusting
13.04.05
ability to place finishes such as nuts, coconut
and chocolate shavings
Task 14
Assembles and finishes cakes and French pastries.
Context:
The quality appearance of cakes and French pastries is essential to their marketability.
Bakers are responsible for ensuring a quality finish on these products.
Sub-task
14.01
Cuts cakes and French
pastries.
NL
NV
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
14.01.01
knowledge of torting and slicing techniques
14.01.02
knowledge of desired end product
14.01.03
knowledge of knife preparation for cutting
14.01.04
ability to torte cake
14.01.05
ability to slice pastries
14.01.06
ability to score products to indicate desired
portions
14.01.07
ability to portion into desired shapes and sizes
Sub-task
14.02
NL
NV
Applies syrups and fillings.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
14.02.01
- 37 -
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
knowledge of desired end product
NU
NV
14.02.02
knowledge of syrup application techniques
such as brushing and soaking
14.02.03
knowledge of filling application techniques
such as bridging, piping, spreading and
spooning
14.02.04
ability to control amount of syrup and filling
Sub-task
14.03
Ices cakes and French
pastries.
NS
yes
NL
NV
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
14.03.01
knowledge of desired end product
14.03.02
knowledge of masking techniques
14.03.03
knowledge of final finishes such as fondant,
marzipan, buttercream and ganache
14.03.04
ability to adjust icing temperature and
consistency
14.03.05
ability to apply crumb coat
14.03.06
ability to apply final finish such as coconut,
buttercream, fondant, piping borders, rosettes
and inscriptions
Sub-task
14.04
NL
NV
Assembles cakes and French
pastries.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
yes
BC
yes
NT
NV
YT
NV
NU
NV
14.04.01
knowledge of desired end product
14.04.02
knowledge of tiered cake design and structure
- 38 -
14.04.03
knowledge of French pastry design and
structure
14.04.04
knowledge of assembly components such as
cake boards, dowels, pillars, plates and cake
stands
14.04.05
ability to portion into desired shapes and sizes
14.04.06
ability to use assembly components
14.04.07
ability to avoid damage when moving
products
- 39 -
BLOCK E
CHOCOLATE AND CONFECTIONS
Trends:
Because of customers’ increased knowledge and more refined tastes, chocolate
and confection making is becoming more important to the baking trade than in
the past. Isomalt is more readily available and is used on a more regular basis.
Quality ready-made chocolate and sugar products are more available.
Related Products:
Chocolates:
Truffles, moulded chocolates, bark, curls, cigarettes, shavings,
vermicelli, piped decorations, show pieces, cut outs and
transfers.
Confections:
Gelées, fudge, hard candy, soft candy, taffy, caramel, brittle,
cotton candy, spun sugar, candied peels.
Tools and Equipment: Hand tools, non-mechanized tools, mechanized tools, measuring tools, PPE and
safety equipment, bakeware and cookware.
Task 15
Prepares chocolate.
Context:
Bakers should understand the proper applications of both couvertures, compounds and cocoa
powder. Bakers also need to have a basic knowledge of chocolate preparation for a variety of
uses. These uses include piping, dipping, moulding as well as a flavouring agent. Bakers need
to be aware of the effects of temperatures, contaminants and moisture and how they pertain
to storage.
Sub-task
15.01
NL
NV
Selects quality and types of
chocolate.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
15.01.01
knowledge of cocoa and cocoa powder
content
15.01.02
knowledge of growing regions of cocoa
15.01.03
knowledge of white chocolate
15.01.04
knowledge of milk chocolate
15.01.05
knowledge of dark chocolate such as semisweet, bittersweet and cocoa mass
- 40 -
15.01.06
knowledge of properties and applications of
chocolate and cocoa powder
15.01.07
ability to understand differences between
couverture and compound
Sub-task
15.02
Prepares couvertures.
NL
NV
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
15.02.01
knowledge of melting points and maximum
allowable temperature
15.02.02
knowledge of chocolate tempering methods
15.02.03
knowledge of effects of moisture on chocolate
15.02.04
ability to temper chocolates
15.02.05
ability to hold and store chocolates
Sub-task
15.03
NL
NV
Prepares compounds.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
15.03.01
knowledge of melting points and maximum
temperatures
15.03.02
knowledge of effects of moisture on
compound
15.03.03
ability to melt compound
15.03.04
ability to hold and store compound
- 41 -
Sub-task
15.04
Uses couvertures and
compounds.
NS
yes
NL
NV
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
15.04.01
knowledge of end products such as moulded
chocolates, decorations and truffles
15.04.02
knowledge of types of moulds such as metal,
plastic, and silicone and their uses
15.04.03
ability to select and prepare moulds
15.04.04
ability to fill and cap chocolates
15.04.05
ability to coat and finish products
15.04.06
ability to store finished products
Task 16
Prepares confections.
Context:
Bakers need to have an understanding of the uses and storage of confections and syrups.
They should also be aware of the effects of temperature and contaminants on confectionary
products.
Sub-task
16.01
NL
NV
Boils sugar.
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
16.01.01
knowledge of applications of boiled sugar
16.01.02
knowledge of boiling stages and temperatures
16.01.03
knowledge of interferents such as acids and
invert sugars and their applications
16.01.04
ability to select conditioning method required
for specific application
16.01.05
ability to hold and store boiled sugar
- 42 -
Sub-task
16.02
Prepares syrups.
NL
NV
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
16.02.01
knowledge of types of confections such as
fudge, caramels, gelées, candied peels, and
soft and hard candies
16.02.02
knowledge of uses of flavourings and
colourings such as extracts, emulsions, liquid
colours and powdered colours
16.02.03
knowledge of basic density scale
16.02.04
knowledge of end products such as simple
syrup and casting
16.02.05
knowledge of soaking syrup and caramel
16.02.06
ability to prepare syrup to desired density
16.02.07
ability to combine syrup with other
ingredients such as flavourings and colourings
Sub-task
16.03
NL
NV
Forms sugar.
NS
yes
PE
NV
Supporting Knowledge & Abilities
NB
yes
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
16.03.01
knowledge of mould preparation
16.03.02
knowledge of blowing techniques
16.03.03
ability to prepare work surface
16.03.04
ability to work sugar using methods such as
piping, spinning, casting and moulding
16.03.05
ability to use basic pulling techniques
- 43 -
BLOCK F
DESSERTS, ICE CREAMS AND ICES
Trends:
Customers’ demands for quality and specialty products such as lactose-free, nutfree and sugar-free ice creams have increased. Ice cream machines are less
expensive and more accessible to businesses.
Related Products:
Ice creams, sorbets, gelati, frozen yogourts, ices, granité, parfaits, bombes,
cassata, tartufo, baked Alaska, iced soufflés, frozen mousse, ice cream cake.
Tools and Equipment: Hand tools, non-mechanized tools, mechanized tools, measuring tools, PPE and
safety equipment, bakeware and cookware.
Task 17
Prepares plated desserts.
Context:
Components of plated desserts may include sauces, garnishes, creams as well as the main
portions. Bakers need to understand how to creatively and artistically present their plated
desserts.
Sub-task
17.01
NL
NV
Plans plate design.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
17.01.01
knowledge of plate balance such as height,
focal point, textures, flavours and number of
components
17.01.02
knowledge of sequencing of components on
plate
17.01.03
ability to select sauces according to flavour,
colour and thickness
- 44 -
Sub-task
17.02
Prepares components.
NL
NV
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
17.02.01
knowledge of portion control
17.02.02
knowledge of cutting techniques
17.02.03
ability to portion into desired shapes and sizes
17.02.04
ability to select sauce container and
conveyance method
17.02.05
ability to organize and store mise-en-place
Sub-task
17.03
NL
NV
Assembles components.
NS
yes
PE
NV
NB
yes
Supporting Knowledge & Abilities
QC
NV
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
17.03.01
knowledge of sequencing of components on
plate
17.03.02
ability to coordinate time between plating and
service
17.03.03
ability to follow plate design plan
17.03.04
ability to apply sauces and garnishes in an
attractive manner
- 45 -
Task 18
Prepares ice creams and ices.
Context:
Bakers need to understand the proper methods for preparing the syrup and custard bases for
the production of still-frozen and machine-frozen ice creams and ices. Proper preparation
will ensure the safety and quality of the finished product.
Sub-task
18.01
Performs make-up of ice
creams and ices.
NS
yes
NL
NV
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
18.01.01
knowledge of alcohol, sugar and fat content
18.01.02
ability to select formulations for syrup and
custard bases
18.01.03
ability to select flavourings for bases
Sub-task
18.02
NL
NV
Freezes ice creams and ices.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
18.02.01
knowledge of overrun
18.02.02
knowledge of desired end product
18.02.03
knowledge of holding and long term storage
temperature
18.02.04
ability to combine ice cream with other
ingredients
- 46 -
Task 19
Prepares frozen desserts.
Context:
Bakers need a knowledge of frozen dessert preparation since many bakeries and pastry shops
produce these products on a regular basis.
Sub-task
19.01
Performs make-up of frozen
desserts.
NL
NV
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
19.01.01
knowledge of types of frozen desserts such as
parfaits, frozen soufflés and bombes
19.01.02
knowledge of frozen dessert components
19.01.03
knowledge of effects of freezing on food
product characteristics such as texture and
flavour
19.01.04
ability to select presentation media such as
platters, stands and plates
19.01.05
ability to prepare mise-en-place
Sub-task
19.02
NL
NV
Assembles components for
frozen desserts.
NS
yes
PE
NV
NB
yes
QC
NV
Supporting Knowledge & Abilities
ON
yes
MB
ND
SK
ND
AB
no
BC
yes
NT
NV
YT
NV
NU
NV
19.02.01
knowledge of desired end product
19.02.02
knowledge of available convenience products
19.02.03
knowledge of frozen dessert components
19.02.04
ability to prepare presentation medium
19.02.05
ability to combine components for finished
products
- 47 -
19.02.06
ability to unmould frozen desserts
19.02.07
ability to store finished products
- 48 -
APPENDICES
APPENDIX A
TOOLS AND EQUIPMENT
Hand Tools
modeling tool
offset spatula
pallet knife
paring knife
pastry brush
pastry cutter/wheel
peel
peeler
piping bag
plastic scraper
rasp
rolling pin
rubber spatula
sugar pump
scissors
serrated knife
sieve
spoon
sprayer
stencils
strainer
whisk
zester
bench scraper
bench brushes
blow torch
can opener
colander
comb
cookie cutters
cream horn rollers
crimping tongs
croissant cutter
cutting wire
decorating tubes
divider
dipping fork
dock roller
doughnut cutter
doughnut stick
drip screen
French knife
flour scoop
ice cream knife
ice cream scoop
ladle
liquid measure
Non-Mechanized Tools
dolly
food mill
hand depositor
mandolin
pie and tart press
apple corer
apple peeler
bowl scraper
cookie drop machine
decorating turntable
Mechanized Tools
bread divider
bread slicer
bun divider
chocolate shaver
chocolate warmer
air brush
bain-marie (water bath)
bakery stove (for candy)
blast freezer
blender
- 51 -
Mechanized Tools (continued)
mixer
moulders
oven
packaging equipment
paddle
pastry filler
pressure washer
proofer
rack oven
refrigerator
rotary oven
rounder
shredder
slicer
steam baking equipment
steam kettle
tempering equipment
waffle iron
warmer
wire-whip
compressor
convection oven
crumb grinder
deck oven
deep fryer
depositor
divider
double boiler
dough hook
dough sheeter
doughnut depositor
doughnut filler
enrober
food processor
freezer
heat lamp
hoist
ice cream freezer
ice cream machine
microwave oven
Computerized Equipment
labeling equipment
printer
scanner
calculator
computer
fax machine
imaging software
Measuring Tools
specific gravity cup
sugar thermometer
thermometer
timer
water meters
Baume meter
colour charts
digital scale
measuring cups and spoons
pH meter
scales
Personal Protective Equipment and Safety Equipment
latex gloves
oven mitts
pest control devices
pot holder
protective clothing
sanitizing equipment
smoke detector
carbon monoxide metre
eye wash
fire blanket
fire extinguisher
first aid kit
grinder guards
hats
hair nets
- 52 -
Bakeware and Cookware
glaze pan
loaf pans
marble slab
mini loaf pans
mixing bowls
moulds
muffin tins
pans
parfait glasses
pie tins
racks
screen
sheet pans
spring forms
sugar moulds
tub
work bench
bakery rack
bread pans
bun pans
cake frames
cake moulds
cake ring
cake tins
chocolate moulds
copper kettle (exterior)
copper pots (exterior)
cutting board
dipping rack
display case
flexi-pans
flour bins
forms
fruit cake frames
- 53 -
APPENDIX B
GLOSSARY
almond paste
a mixture of finely ground almonds and sugar
angel food cake
a type of cake made of meringue (egg white and sugar) and flour
baked Alaska
a dessert consisting of ice cream on a sponge cake base, covered with
meringue and browned in the oven
baking
the process of using heat to convert any formula into a food product that sets
the starch and protein
batter
a semi-fluid mixture containing flour or other starch used for the production of
such products as cakes, cookies and muffins and for coating products to be
deep-fried
bombe
a type of frozen dessert made in a dome shaped mould
brioche
rich yeast dough containing large amounts of eggs and butter or a product
made from this dough
buttercream
an icing made of butter and/or shortening blended with sugars and other
ingredients
cassata
an iced dessert of Italian origin usually rectangular in shape lined with fruit ice
cream or a brick shape fruit flavour of ice cream with a Chantilly cream filling
chemical leavener
a leavener such as baking soda or baking powder that creates carbon dioxide to
leaven a batter
chiffon cake
a light cake made by mixing method involving the folding of whipped egg
whites into a batter made of flour, egg yolks and oil
choux paste
a paste made by mixing boiling water or milk, butter, flour and eggs; used to
make éclairs, cream puffs and similar products
cocoa
the dry powder that remains after cocoa butter is pressed out of chocolate
liquor
cocoa butter
a white or yellowish fat found in natural chocolate
couverture
natural sweet chocolate containing no added fats other than natural cocoa
butter used for dipping, moulding, coating and similar purposes
creaming (method)
a mixing method that begins with the blending of fat and sugar or fat and flour
used for cakes, cookies and similar items
- 55 -
crème anglaise
a light vanilla flavoured custard sauce made of milk, sugar and egg yolks
crème caramel
a custard baked in a hot water bath using a mould lined with caramelized
sugar, then unmoulded
crème Saint Honoré
the cream used to fill this dessert, made of pastry cream and whipped egg
whites
croissant
a flaky buttery yeast roll shaped like a crescent and made from a laminated
dough
custard
a liquid that is thickened by the coagulation of egg protein
dessert syrup
a flavoured sugar syrup used to flavour and moisten cakes and other desserts
devil’s food cake
a high-ratio chocolate cake made with a high percentage of soda in the
leavening to give the cake a reddish colour
docking
piercing or perforating pastry dough before baking in order to allow steam to
escape and to avoid blistering
emulsion
a homogeneous mixture resulting from an ingredient, such as egg yolks, added
to slow down the separation of oil and water
fermentation
the process by which yeast is activated with moisture in a mixture to release
carbon dioxide and alcohol
foaming
the process of whipping eggs, with or without sugar, to incorporate air
fondant
a type of icing made of boiled sugar syrup that is agitated so that it crystallizes
into a mass of extremely small white crystals
French pastry
a variety of small fancy cakes and other pastries, usually in single portion sizes
fritter
a deep-fried item made of or coated with a batter or dough
frozen mousse
a still frozen dessert containing whipped cream
ganache
a rich cream which is a heated blend of sweet chocolate and heavy cream,
cooled, whipped and used as filling or icing
genoise
a sponge cake made with a batter containing melted butter
glaze
(1) a shiny coating, such as a syrup, applied to a food
(2) to make a food shiny or glossy by coating it with a glaze or by browning it
under a broiler or in a hot oven
gluten
an elastic substance developed from proteins in wheat flours, moistened and
mixed to give structure and strength in a dough
granité
a coarse crystalline frozen dessert made of water, sugar and fruit juice or
another flavouring
- 56 -
gum paste
a type of sugar paste or pastillage made with gum or gelatine
high-ratio
(1) term referring to cakes and cake formulas mixed by a special method and
containing more sugar than flour, with higher moisture
(2) term referring to certain specially processed ingredients used in these cakes
such as shortening and cake form
ice
a frozen dessert made of water, sugar and fruit juice
ice cream
a churn frozen mixture of milk, cream, sugar, flavourings and sometimes eggs
invert sugar
a mixture of two simple sugars, dextrose and levulose resulting from the
breakdown of sucrose
Isomalt
an invert sugar available in coarse or fine granules that can be used as a
substitute for sugar for diabetics
laminated
to form alternated layers of two ingredients by sheeting and folding
leavening
the production or incorporation of gasses, air or carbon dioxide in a baked
product to increase volume and to produce shape and texture
macaroon
a cookie made of eggs, usually whites and almond paste or coconut
make-up
a process of preparation that includes scaling, mixing and portioning
marzipan
a paste or confection made of almonds and sugar and often used for decorative
work
mask
to cover or coat bakery foods
meringue
a thick white foam made of whipped egg whites and sugar
mise-en-place
a process of organizing tools, components and ingredients required to produce
a product
mousse
a soft or creamy dessert that is made light by the addition of whipped cream,
egg whites or both
napoleon
a dessert made of layers of puff pastry filled with pastry cream
no time dough
a bread dough made with a larger quantity of yeast and given no fermentation
time, except for a short rest after mixing
one-stage method
a mixing method in which all ingredients are added to the bowl at once
oven spring
the rapid rise of yeast goods in the oven due to the production and expansion
of trapped gasses caused by the oven heat
overrun
the increase in volume of ice cream or frozen desserts due to the incorporation
of air while freezing
- 57 -
palmier
a small pastry or petit four sec made of rolled sugared puff pastry cut into
slices and baked
parbaked
goods that are partially baked to be used at a later time
parfait
(1) a type of sundae served in a tall thin glass
(2) a still frozen dessert made of egg yolks, syrup and heavy cream
pastillage
a sugar paste used for decorative work which becomes very hard when dry
pastry cream
a thick custard sauce containing eggs and starch
peel
a flat long handled wooden paddle used to place and remove hearth breads in
an oven
petit four glacé
an iced or cream filled petit four
petit four sec
an uniced or unfilled petit four ("sec" means "dry") such as a small butter
cookie or palmier
puff pastry
a very light flaky pastry made from a rolled in dough and leavened due to high
temperature baking of the structured layers of protein
pulled sugar
sugar that is boiled to the hard crack stage, allowed to cool slightly then pulled
or stretched until it develops a pearly sheen
Pullman loaf
a long rectangular loaf of bread
punching
a method of expelling gasses from fermented dough
purée
a food made into smooth pulp, usually by being ground or forced through a
sieve
quaternary solution
a solution that is used to ensure a safe working environment. It has replaced
the use of iodine as a sanitizer in many applications in the food industry
retarding
refrigerating a yeast dough to slow the fermentation
rounding
a method of moulding a piece of dough into a round ball with a smooth surface
or skin
royal icing
a form of icing made of confectioner's sugar and egg whites used for
decorating
sabayon
a foamy dessert or sauce made of egg yolks whipped with wine or liqueur
scaling
accurately weighing or portioning ingredients, dough or batters
scone
a type of chemically-leavened tea biscuit
shortbread
a crisp cookie made of butter, sugar and flour
- 58 -
shortening
(1) any fat used in baking to tenderize the product by shortening gluten strands
(2) a white tasteless solid fat that has been formulated for baking or deep
frying
simple syrup
a syrup consisting of sucrose and water in varying proportions
sorbet
a frozen dessert made of water, sugar, fruit juice and sometimes milk or cream
soufflé
(1) a baked dish containing whipped egg whites which cause the dish to rise
during baking
(2) a still frozen dessert made in a soufflé dish so that it resembles a baked
soufflé
sourdough
a yeast type dough made with a sponge or starter that has fermented so long
that it has become very sour or acidic
sponge cake
a type of cake made by whipping eggs and sugar to a foam, then folding in
sifted flour
spun sugar
boiled sugar made into long thin threads by dipping wires into the sugar syrup
and waving them so that the sugar falls off in fine streams
streusel
a crumbly topping for baked goods consisting of fat, sugar and flour rubbed
together
strudel
(1) a type of dough that is stretched until paper thin
(2) a baked item consisting of a filling rolled up in a sheet of strudel dough or
phyllo dough
tempering
the process of melting and cooling chocolate to specific temperatures in order
to prepare it for dipping, coating, blending or moulding
torting
cutting cake horizontally to produce layers
tuile
spreadable paste made from egg whites, sugar, butter and flour. It is spread
and baked and used as a component in plating desserts
turntable
a pedestal with a flat rotating top used for holding cakes while they are being
decorated
two-stage method
a cake mixing method beginning with the blending of flour and high-ratio
shortening, followed by the addition of liquids and sugar; also called the highratio method
wash
a liquid brushed onto the surface of a product either before or after baking
window test
expanding a small portion of dough to test the strength of the gluten strands
- 59 -
APPENDIX C
BLOCK AND TASK WEIGHTING
BLOCK A
%
NL
NV
OCCUPATIONAL SKILLS
NS
5
Task 1
PE
NV
NB
15
QC
NV
ON
15
MB
ND
SK
ND
AB
25
BC
30
NT
NV
YT
NV
NU
NV
National Average
18%
Uses tools and equipment.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 34 NV 35 NV 35 ND ND 50 30 NV NV NV
Task 2
37%
Organizes work.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 33 NV 45 NV 40 ND ND 30 30 NV NV NV
Task 3
36%
Manages products and information.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 33 NV 20 NV 25 ND ND 20 40 NV NV NV
BLOCK B
27%
YEAST-RAISED GOODS
National Average
%
NL
NV
Task 4
NS
25
PE
NV
NB
25
QC
NV
ON
20
MB
ND
SK
ND
AB
37
BC
30
NT
NV
YT
NV
NU
NV
Prepares dough.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 34 NV 45 NV 50 ND ND 60 35 NV NV NV
Task 5
45%
Forms dough.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 33 NV 30 NV 20 ND ND 30 35 NV NV NV
Task 6
28%
29%
Finishes yeast-raised goods.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 33 NV 25 NV 30 ND ND 10 30 NV NV NV
- 61 -
26%
BLOCK C
COOKIES, CAKES, PASTRIES AND QUICK BREADS
National Average
%
NL
NV
NS
25
Task 7
PE
NV
NB
15
QC
NV
ON
25
MB
ND
SK
ND
AB
29
BC
15
NT
NV
YT
NV
NU
NV
22%
Prepares cookies.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 15 NV 20 NV 20 ND ND 35 25 NV NV NV
Task 8
23%
Prepares quick breads.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 20 NV 15 NV 15 ND ND 15 25 NV NV NV
Task 9
18%
Prepares pastry.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 35 NV 30 NV 30 ND ND 5 25 NV NV NV
Task 10
25%
Prepares cakes.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 30 NV 35 NV 35 ND ND 45 25 NV NV NV
BLOCK D
34%
CREAMS, CUSTARDS, FILLINGS, ICINGS, GARNISHES AND FINISHES
National Average
%
NL
NV
NS
25
Task 11
PE
NV
NB
13
QC
NV
ON
20
MB
ND
SK
ND
AB
9
BC
15
NT
NV
YT
NV
NU
NV
Prepares creams, custards, fillings and icings.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 50 NV 30 NV 20 ND ND 0 30 NV NV NV
Task 12
26%
Prepares sauces, glazes and garnishes.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 10 NV 20 NV 15 ND ND 0 30 NV NV NV
Task 13
16%
15%
Finishes baked goods.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 20 NV 15 NV 25 ND ND 40 20 NV NV NV
- 62 -
24%
Task 14
Assembles and finishes cakes and French pastries.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 20 NV 35 NV 40 ND ND 60 20 NV NV NV
BLOCK E
35%
CHOCOLATE AND CONFECTIONS
National Average
%
NL
NV
NS
12
Task 15
PE
NV
NB
16
QC
NV
ON
12
MB
ND
SK
ND
AB
0
BC
5
NT
NV
YT
NV
NU
NV
9%
Prepares chocolate.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 90 NV 60 NV 60 ND ND 0 50 NV NV NV
Task 16
65%
Prepares confections.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 10 NV 40 NV 40 ND ND 0 50 NV NV NV
BLOCK F
35%
DESSERTS, ICE CREAMS AND ICES
National Average
%
NL
NV
NS
8
Task 17
PE
NV
NB
16
QC
NV
ON
8
MB
ND
SK
ND
AB
0
BC
5
NT
NV
YT
NV
NU
NV
Prepares plated desserts.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 10 NV 45 NV 50 ND ND 0 33 NV NV NV
Task 18
35%
Prepares ice creams and ices.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 45 NV 30 NV 30 ND ND 0 33 NV NV NV
Task 19
7%
34%
Prepares frozen desserts.
NL NS PE NB QC ON MB SK AB BC NT YT NU
% NV 45 NV 25 NV 20 ND ND 0 34 NV NV NV
- 63 -
31%
APPENDIX D
PIE CHART*
F
7%
E
9%
A
18%
D
16%
B
28%
C
22%
TITLES OF BLOCKS
*
Block A
Occupational Skills
Block B
Yeast-Raised Goods
Block C
Cookies, Cakes, Pastries and
Quick Breads
Block D
Creams, Custards, Fillings, Icings,
Garnishes and Finishes
Block E
Chocolate and Confections
Block F
Desserts, Ice Creams and Ices
Average percentage of the total number of questions on an interprovincial examination, assigned to
assess each block of the analysis, as derived from the collective input from workers within the
occupation from all areas of Canada. Interprovincial examinations typically have from 100 to
150 multiple-choice questions.
- 65 -
APPENDIX E
TASK PROFILE CHART – BAKER (2006)
BLOCKS
A
OCCUPATIONAL
SKILLS
TASKS
1. Uses tools and
equipment.
SUB-TASKS
1.01 Uses hand
tools and nonmechanized
equipment.
1.02 Uses
mechanized and
computerized
equipment.
1.03 Uses
measuring
devices.
1.04 Uses pans.
1.05 Maintains
tools and
equipment.
1.06 Sanitizes
tools and
equipment.
1.07 Uses
personal
protective
equipment (PPE)
and safety
equipment.
B
C
2. Organizes
work.
2.01 Maintains
safe and sanitary
work
environment.
2.02 Communicates with
others.
2.03 Uses
documentation.
2.04 Schedules
production.
2.05 Organizes
bakery workplace.
3. Manages
products and
information.
3.01 Uses
formulations.
3.02 Portions
finished bakery
products.
3.03 Stores
bakery products.
3.04 Packages
bakery products.
3.05. Uses health
and nutritional
information.
4. Prepares dough.
4.01 Calculates
water
temperature.
4.02 Mixes
ingredients for
yeast-raised
goods.
4.03 Allows
dough to rest.
5. Forms dough.
5.01 Divides
dough.
5.02 Performs
make-up of
laminated doughs.
5.03 Shapes
dough.
5.04 Pans dough.
5.05 Monitors
final proof.
6. Finishes yeastraised goods.
6.01 Applies prebake finish.
6.02 Bakes yeastraised goods.
6.03 Deep-fries
yeast-raised
goods.
7. Prepares
cookies.
7.01 Mixes
cookie
ingredients.
7.02 Portions
mixture for
cookies.
7.03 Performs
make-up of
cookies.
7.04 Bakes
cookies.
7.05 Finishes
cookies.
YEAST-RAISED
GOODS
COOKIES, CAKES,
PASTRIES AND
QUICK BREADS
- 67 -
3.06 Manages
inventory.
BAKER (2006)
BLOCKS
D
E
CREAMS, CUSTARDS,
FILLINGS, ICINGS,
GARNISHES AND
FINISHES
CHOCOLATE AND
CONFECTIONS
TASKS
SUB-TASKS
8. Prepares quick
breads.
8.01 Mixes quick
bread ingredients.
8.02 Portions
mixture for quick
breads.
8.03 Performs
make-up of quick
breads.
8.04 Bakes quick
breads.
9. Prepares pastry.
9.01 Mixes pastry
ingredients.
9.02 Performs
make-up of
pastry.
9.03 Portions
pastry.
9.04 Assembles
pastries.
10. Prepares
cakes.
10.01 Mixes cake
ingredients.
10.02. Portions
mixture for cake.
10.03 Bakes cake.
11. Prepares
creams, custards,
fillings and icings.
11.01 Performs
make-up of
creams, custards,
fillings and
icings.
11.02 Holds
products for use.
12. Prepares
sauces, glazes and
garnishes.
12.01 Performs
make-up of
sauces.
12.02 Performs
make-up of
glazes.
12.03 Performs
make-up of
garnishes and
decorating pastes.
13. Finishes baked
goods.
13.01 Applies
sauces.
13.02 Applies
glazes.
13.03 Applies
garnishes.
13.04 Decorates
baked goods.
14. Assembles and
finishes cakes and
French pastries.
14.01 Cuts cakes
and French
pastries.
14.02 Applies
syrups and
fillings.
14.03 Ices cakes
and French
pastries.
14.04 Assembles
cakes and French
pastries.
15. Prepares
chocolate.
15.01 Selects
quality and types
of chocolate.
15.02 Prepares
couvertures.
15.03 Prepares
compounds.
15.04 Uses
couvertures and
compounds.
- 68 -
9.05 Bakes
pastries.
BAKER (2006)
BLOCKS
F
DESSERTS, ICE
CREAMS AND ICES
TASKS
SUB-TASKS
16. Prepares
confections.
16.01 Boils sugar.
16.02 Prepares
syrups.
16.03. Forms
sugar.
17. Prepares
plated desserts.
17.01 Plans plate
design.
17.02 Prepares
components.
17.03 Assembles
components.
18. Prepares ice
creams and ices.
18.01 Performs
make-up of ice
creams and ices.
18.02 Freezes ice
creams and ices.
19. Prepares
frozen desserts.
19.01 Performs
make-up of
frozen desserts.
19.02 Assembles
components for
frozen desserts.
- 69 -