Apprenticeship Training Standards Baker and Baker-Patissier · Apprenticeship Training Standard Baker and Baker- Pâtissier Trade Codes: 423A, 423C Development Date: 2003. This document

ApprenticeshipTraining Standard

Baker and Baker- Pâtissier

Trade Codes: 423A, 423C

Development Date: 2003

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This document is the property of the apprentice named inside and represents the official record of his/her training

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Please Note: Apprenticeship Training and Curriculum Standards were developed by the Ministry of Training, Colleges and Universities (MTCU). As of April 8th, 2013, the Ontario College of Trades (College) has become responsible for the development and maintenance of these standards. The College is carrying over existing standards without any changes. However, because the Apprenticeship Training and Curriculum Standards documents were developed under either the Trades Qualification and Apprenticeship Act (TQAA) or the Apprenticeship and Certification Act, 1998 (ACA), the definitions contained in these documents may no longer be accurate and may not be reflective of the Ontario College of Trades and Apprenticeship Act, 2009 (OCTAA) as the new trades legislation in the province. The College will update these definitions in the future. Meanwhile, please refer to the College’s website (http://www.collegeoftrades.ca) for the most accurate and up-to-date information about the College. For information on OCTAA and its regulations, please visit: http://www.collegeoftrades.ca/about/legislation-and-regulations

Ontario College of Trades ©

http://www.collegeoftrades.ca/

http://www.collegeoftrades.ca/about/legislation-and-regulations


CONTENTS PAGE

Competency Analysis Profile

Preface ............................................................................................................................................. 1 Important Directions to Sponsors and Trainer ................................................................................ 2 Important Directions to the Apprentice ........................................................................................... 3 Notice/Declaration for Collection of Personal Information ............................................................ 4 Apprentice Record........................................................................................................................5-7 Employer/Sponsor Information ....................................................................................................5-7 Apprentice Completion Form.......................................................................................................... 8 Training Unit Completion Form...................................................................................................... 9

SKILL SET

NUMBER TITLE

U7100 Protect Self and Other ......................................................................................10-12 U7101 Business Practices ............................................................................................13-15 U7102 Bake Bread, Buns/Rolls by Straight or Sponge Dough....................................16-19 U7103 Bake Yeast-Raised Pastry.................................................................................20-22 U7104 Produce Paste/Dough Products and Puffy Pastry .............................................23-25 U7105 Produce Cookies/Pies/Tarts/Squares ................................................................26-28 U7106 Prepare and Produce Basic Fillings ..................................................................29-30 U7107 Produce Batters................................................................................................31-33 U7108 Produce Aerated Products ................................................................................34-36 U7109 Produce Fillings, Icings and Creams ................................................................37-38 U7110 Produce and Finish Cake ..................................................................................39-41 U7111 Produce Decorated and Specialty items………………………………………42-43 U7112 Produce Confectionery Items…………………………………………………44-45 U7113 Produce Ices......................................................................................................46-47 U7114 Display and Present Products ...........................................................................48-49

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SKILL SETS COMPETENCY ANALYSIS PROFILE BAKER AND BAKER-PÂTISSIER ON-

THE-JOB TRAINING STANDARDS

←SKILLS→ ↓

PROTECT SELF AND OTHERS

Select, maintain and wear protective clothing

Comply with accident Prevention rules and regulations

Maintain tools and equipment

Store materials Handle, store and use hazardous materials

U7100.0 7100.01 7100.02 7100.03 7100.04 7100.05

Observe product specification

Prevent fires Practice personal hygiene

Take precautions To prevent food poisoning

Take precautions to prevent allergenic reactions and/or food intolerations

7100.06 7100.07 7100.08 7100.09 7100.10

Apply basic first aid

Report potential hazards

7100.11 7100.12

BUSINESS PRACTICES

Develop and maintain rapport with co-workers

Promote self and trade image

Assess custsomer needs

Inform/consult on ingredients

Determine unit cost and yield

U7100.01 7101.01 7101.02 7101.03 7101.04 7101.05

Maintain inventory control

Identify goods and materials

Package product Package and store finished product

Develop production schedule

7101.06 7101.07 7101.08 7101.09 7101.10

BAKE BREAD,

BUNS, ROLLS

BY STRAIGHT

OR SPONGE

DOUGH

Read and interpret formulation

Weigh ingredients Prepare ingredients Select equipment and tools

Combine/mix ingredients

U7102.0 7102.01 7102.02 7102.03 7102.04 7102.05




←SKILLS→ ↓


7103.01

Divide dough

7103.06

Prepare and bake dough

7103.11

Weigh ingredients

7103.02

Laminate dough

7103.07

Finish baked product

7103.12

Weigh dough and incorporate incredients

Scale dough Pound dough Sheet/mould/for m dough

Pan/deposit dough

7102.06 7102.07 7102.08 7102.09 7102.10

Perform final proof Prepare and bake dough

Unload/depan bread or rolls

Finish bread/rolls

7102.11 7102.12 7102.13 7102.14

BAKE YEAST- RAISED PASTRY

Prepare ingredients Select equipment and tools


U7103.0 7103.03 7103.04 7103.05

Sheet/cut dough Pan/screen moulded dough pieces

Perform final proof

7103.08 7103.09 7103.10

PRODUCE PASTE/DOUGH

PRODUCTS AND PUFF PASTRY


Select equipment and tools

Weigh ingredients Combine ingredients

Weigh dough

U7104.0 7104.01 7104.02 7104.03 7104.04 7104.05




←SKILLS→ ↓

Laminate dough Form dough Bake/fry dough Finish product

7104.06 7104.07 7104.08 7104.09

PRODUCE

COOKIES/PIES/ TARTS/SQUARES




U7105.0 7105.01 7105.02 7105.03 7105.04 7105.05

Portion dough/batter

Fill tarts/pies/ squares

Bake product Finish baked product

7105.06 7105.07 7105.08 7105.09

PREPARE AND

PRODUCE BASIC FILLINGS



Select ingredients Prepare Ingredients

Weigh ingredients

U7106.0 7106.01 7106.02 7106.03 7106.04 7106.05

Combine ingredients

Cook ingredients Store product

7106.06 7106.07 7106.08




←SKILLS→ ↓

PRODUCE

BATTERS Read and interpret formulations


Prepare pans and forms

Weigh ingredients Combine ingredients

U7107.0 7107.01 7107.02 7107.03 7107.04 7107.05

Portion batter Cook/bake/fry batter Depan baked goods Store goods

7107.06 7107.07 7107.08 7107.09

PRODUCE AERATED

PRODUCTS




U7108.0 7108.01 7108.02 7108.03 7108.04 7108.05

Portion dough/batter Pan/screen dough/batter portions

Bake/fry/cook/dry dough/batter

Finish product

7108.06 7108.07 7108.08 7108.09

PRODUCE FILLINGS, ICINGS AND CREAMS



Mix ingredients

U7109.0 7109.01 7109.02 7109.03 7109.04 7109.05

Cook ingredients Temper product

7109.06 7109.07

PRODUCE AND

FINISH CAKE Read and interpret formulation


Mix batter/cream

7110.0 7110.01 7110.02 7110.03 7110.04 7110.05




←SKILLS→ ↓

PRODUCE DECORATED AND SPECIALITY ITEMS

U7111.0

PRODUCE

CONFECTIONERY ITEMS

U7112.0

Prepare ingredients

7113.03

Weight ingredients

7113.04

Combine ingredients

7113.05

Prepare pans/forms Portion batter Prepare batter Bake batter De-pan cake

7110.06 7110.07 7110.08 7110.09 7110.10

Prepare cake Cover cake Decorate/garnish cake

7110.11 7110.12 7110.13

Read and interpret work order

Prepare equipment and tools

Assemble products Finish/decorate specialty items

7111.01 7111.02 7111.03 7111.04


Prepare ingredients Prepare equipment and tools

Weight ingredients Enrobe centre

7112.01 7112.02 7112.03 7112.04 7112.05

Shape predetermined medium

7112.06

PRODUCE ICES Read and interpret formulation

Prepare equipment and tools

U7113.0 7113.01 7113.02

Pasteurize mixture Portion mixture Package finished product

7113.06 7113.07 7113.08




←SKILLS→ ↓

DISPLAY AND PRESENT PRODUCTS

Design display Select products for display

Decorate product Complete display Package finished product

U7114.0 7114.01 7114.02 7114.03 7114.04 7114.05

Training Units U7100 to U7110 inclusive and Unit 07114 comprise the BAKER portion of this training standard. Apprentices who wish to successfully complete only this portion, together with the appropriate in-school training, will be issued a Certificate of Apprenticeship for BAKER. Apprentices who successfully complete the entire standard, Unit U7100 through Unit U7114, and the appropriate in-school training, are eligible to write the Certificate of Qualification exam for the trade of BAKER – PATISSIER.

NOTE ON SHADED PERFORMANCE OBJECTIVES AND SKILLS

Shaded performance objectives and skills are optional, that is, they do not have to be completed or signed off for the apprentice to complete his or her apprenticeship.

BAKER and BAKER-PÂTISSIER

1 Ontario College of Trades ©

PREFACE

This training document was developed by the Workplace Support Services Branch of the Ministry of Training, Colleges and Universities (MTCU) in consultation with representatives from the industry. These Training Standards are intended to be used by the apprentice, trainers and employers/sponsors as a “blueprint” for training or as a pre-requisite for government accreditation/certification.

The care and maintenance of this book is the joint responsibility of the apprentice and the employer/sponsor. The Training Standards were developed specifically for documenting the apprentice’s acquisition of skills.

The book becomes the only record of an apprentice’s training.

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IMPORTANT DIRECTIONS TO EMPLOYER/SPONSORS AND TRAINERS

The Training Standards identify skills required for this occupation and its related training program.

These Training Standards have been written in concise statements which describe how well an apprentice must perform each skill in order to become competent. Competence means being able to do the performance to the required standard on request.

In using these Training Standards, trainers will be able to ensure that the apprentice is developing skills detailed for the occupation.

Trainers and apprentices are required to sign off and date the skills following each successful acquisition.

Employers/Sponsors participating in this training program will be designated as the Signing Authority and are required to attest to successful achievement by signing the appropriate box included at the end of each unit.



IMPORTANT DIRECTIONS TO THE APPRENTICE

1. All hours working for each employer/sponsor(s) should be recorded in theEmployer/Sponsor Information section. All Performance Objectives and skills completedwhile working for each Employer/Sponsor(s) should be recorded.

2. The "Summary of Hours" should be completed, signed and dated by both the apprenticeand employer/sponsor when either all terms of the training agreement have beencompleted or the apprentice leaves the employer/sponsor.

3. It is the responsibility of the apprentice to inform the local Apprenticeship ClientServices office regarding the following changes:

• change of employer/sponsor address;

• change of apprentice name or address;

• transfer to a new employer/sponsor.

4. At the fulfilment of all terms of the Training Agreement, the Apprentice CompletionForm must be completed and signed by the current employer/sponsor. Present thesecompleted and authorized Training Standards and the Apprentice Completion Form toyour local Apprenticeship Client Services office.



NOTICE OF COLLECTION OF PERSONAL INFORMATION

1. At any time during your apprenticeship training, you may be required to show this training standard to the Ministry of Training, Colleges and Universities (the Ministry). You will be required to disclose the signed Apprenticeship Completion form to the Ministry in order to complete your program. The Ministry will use your personal information to administer and finance Ontario’s apprenticeship training system, including confirming your completion and issuing your certificate of apprenticeship.

2. The Ministry will disclose information about your program completion and your certificate of apprenticeship to the Ontario College of Trades, as it is necessary for the College to carry out its responsibilities.

3. Your personal information is collected, used and disclosed by the Ministry under the authority of the Ontario College of Trades and Apprenticeship Act, 2009.

4. Questions about the collection, use and disclosure of your personal information by the Ministry may be addressed to the:

Manager, Employment Ontario Contact Centre Ministry of Training, Colleges and Universities 33 Bloor St. E, 2nd floor, Toronto, Ontario M7A 2S3 Toll-free: 1-800-387-5656; Toronto: 416-326-5656 TTY: 1-866-533-6339 or 416-325-4084.



APPRENTICE RECORD

Apprentice Name:

EMPLOYER/SPONSOR INFORMATION

Training Agreement Number:

Name:

Address:

Telephone:

Summary of Training:

Dates of Employment:

From To

Performance Objectives signed off:

Employer/Sponsor Signature Date Apprentice Signature Date



APPRENTICE RECORD

Apprentice Name:



Name:

Address:

Telephone:



_____________________ From To





APPRENTICE RECORD

Apprentice Name:



Name:

Address:

Telephone:



To From





APPRENTICE COMPLETION FORM

Apprentice Name: Print

Signature

Social Insurance Number:

Training Units when completed should be Signed off by Trainer/Supervisor on the following page and presented with this completion form to your local Apprenticeship Client Services office. Any supporting documentation should also be attached.

In-School Completed: Yes ( ) No ( ) Not Applicable ( ) (proof to be provided)

Hours completed as per Training Agreement: Yes ( ) No ( ) Not Applicable( )

Employer/Sponsor Name:

Address:

Telephone:

Signature

MTCU USE ONLY:

Recommended for Exam: Yes ( ) No ( )

Signature Consultant/ Office Code

You will be required to disclose this signed form to the Ministry of Training, Colleges and Universities in order to complete your program. The Ministry will use your personal information to administer and finance Ontario’s apprenticeship training system.For further information please see the notice/declaration for collection of personal information that is referenced in the table of contents of this training standard.



TRAINING UNIT COMPLETION FORM

SKILL

UNITS TITLE SIGNING AUTHORITY

U7100 Protect Self and Other

U7101 Business Practices

U7102 Bake Bread, Buns/Rolls by Straight or Sponge Dough

U7103 Bake Yeast-Raised Pastry

U7104 Produce Paste/Dough Products

U7105 Produce Cookies, Pies, Tarts, Squares

U7106 Prepare and Produce Basic Fillings

U7107 Produce Batters

U7108 Produce Aerated Products

U7109 Produce Fillings, Icings and Creams

U7110 Produce and Finish Cake

U7111 Produce Decorated and Specialty Items

U7112 Produce Confectionery Items

U7113 Produce Ices

U7114 Display and Present Products

SPECIAL INSTRUCTIONS

NOTE ON TRAINING STANDARD

Training Units U7100 to U7110 inclusive and Unit 07114 comprise the BAKER portion of this training standard. Apprentices who wish to successfully complete only this portion, together with the appropriate in-school training, will be issued a Certificate of Apprenticeship for BAKER. Apprentices who successfully complete the entire standard, Unit U7100 through Unit U7114 , and the appropriate in-school training, are eligible to write the Certificate of Qualification exam for the trade of BAKER – PATISSIER.

NOTE ON SHADED PERFORMANCE OBJECTIVES AND SKILLS:

Shaded performance objectives and skills are optional, that is, they do not have to be completed or signed off for the apprentice to complete his or her apprenticeship.



7100.0 PROTECT SELF AND OTHERS

GENERAL PERFORMANCE OBJECTIVES

Protect self and others by selecting, maintaining and wearing protective clothing; complying with rules and regulations made under the Occupational Health and Safety Act and the Public Health Act; practising personal hygiene; preventing food poisonings; applying basic first aid to self, co-workers and customers; reporting potential hazards; maintaining equipment and tools; identifying, labelling, coding and storing materials; handling, storing and using hazardous materials with care; observing product specifications and preventing fires.

PERFORMANCE OBJECTIVES

SKILLS

7100.01 Select, maintain and wear protective clothing to ensure optimum protection to self and others in compliance with the Occupational Health and Safety Act and the Public Health Act.

Date Completed Trainer Signature Apprentice Signature

7100.02 Comply with accident prevention rules and regulations made under the Occupational Health and Safety Act and the Public Health Act.




7100.0 PROTECT SELF AND OTHERS – Cont’d

7100.03 Maintain tools and equipment through inspection and servicing according to

manufacturer's specifications to ensure safe and efficient operations.


7100.04 Store materials by identifying, labelling and coding according to rules and regulations made under the Occupational Health and Safety Act and the Public Health Act.


7100.05 Handle, store and use hazardous materials with care to ensure the safety of self and others according to requirements under federal, provincial and municipal statutes and regulations.


7100.06 Observe product specifications to ensure that the desired performance or result is achieved.


7100.07 Prevent fires by inspecting workplace and removing potential fire hazards.




7100.0 PROTECT SELF AND OTHERS –Cont’d

7100.08 Practice personal hygiene by washing, showering, observing physical and oral cleanliness standards to ensure client and co-workers’ satisfaction.


7100.09 Take precautions to prevent food poisoning by adhering to the requirements of the Public Health Act and Sanitation Code.


7100.10 Take precautions to prevent allergenic reactions and/or food intolerances by identifying potential allergenic ingredients and informing the client of potential serious health effects.


7100.11 Apply basic first aid to self, co-worker and customers to treat burns, cuts, sprains, chemical or smoke inhalation, contaminates in the eyes and take required action.


7100.12 Report potential hazards to supervisor or manager, promptly ensuring that the potential hazards are identified and eliminated, information is recorded as to how the potential hazards occurred and corrective action taken to prevent future recurrence of similar potential hazards.


Employer/Sponsor Name Employer/Sponsor Signature



7101.0 BUSINESS PRACTICES


Communicate in workplace by developing and maintaining rapport with co-workers; promoting self and trade ethical standards; consulting with customer on product or ingredients; determining unit cost and yield; maintaining inventory control; identifying goods and materials; and packaging finished goods as required.


SKILLS

7101.01 Develop and maintain rapport with co-workers by creating an atmosphere of mutual respect, tolerance, understanding, and freedom of thought and expression.


7101.02 Promote self and trade image by maintaining ethical standards of the trade and professional image.


7101.03 Assess customer needs including types of product, colour, shape, size or flavour to achieve customer satisfaction and generate return business.




7101.0 BUSINESS PRACTICES –Cont’d

7101.04 Inform/consult on ingredients with customers, colleagues or suppliers regarding

quality, availability, cost, nutritive value or allergies to improve product awareness.


7101.05 Determine unit cost and yield by calculating quantity of ingredients to control operating expenses and maximize profit margin.


7101.06 Maintain inventory control according to menus, order forms, function sheets, calendars, records, formulae, schedules, promotions or checking storage room to ensure product availability


7101.07 Identify goods and materials by labelling and dating to ensure required stock rotation and storage conditions.


7101.08 Package product according to variety, type, required size, temperature or time to ensure safe transport or to retain quality and design.




7102.0 BUSINESS PRACTICES – Cont’d

7101.09 Package and store finished product to ensure optimum quality.


7101.10 Develop production schedule to produce required quantity of products by specified time and in an efficient manner.





7102.0 BAKE BREAD, BUNS, ROLLS BY STRAIGHT OR SPONGE DOUGH


Bake bread, buns, rolls by straight or sponge dough by reading and interpreting formulation; weighing and preparing ingredients; selecting required equipment and tools; combining/mixing ingredients; weighing dough and incorporating ingredients; scaling, rounding, sheeting, moulding/forming/panning, performing final proofing, preparing and baking dough; unloading/depanning and finishing bread/rolls according to specifications.


SKILLS

7102.01 Read and interpret formulation for bread, buns and rolls to identify and determine methods and ingredients to produce required products.


7102.02 Weigh ingredients using required equipment or measuring container, metering devices and scales to required formulation.


7102.03 Prepare ingredients by washing/roasting/cooking/defrosting and conditioning according to required formulation.




7102.0 BAKE BREAD, BUNS, ROLLS BY STRAIGHT OR SPONGE DOUGH -Cont’d

7102.04 Select equipment and tools including mixers, attachments, dividers, moulders, rounders, sheeters, retarders, proofers, plastic or cloth covers, pans, trays, knives, and scale to produce required product.


7102.05 Combine/mix ingredients manually or mechanically to ensure optimum dough development and consistency.


7102.06 Weigh dough and incorporate ingredients including onions, spices, fruits, nuts, cheeses, grains and seeds to produce specialty bread/buns according to specifications.


7102.07 Scale dough, manually or mechanically, to achieve desired yield and comply with government weight requirements.


7102.08 Round dough, manually or mechanically, to de-gas and form structure prior to intermediate proofing.




7102.0 BAKE BREAD, BUNS, ROLLS BY STRAIGHT OR SPONGE DOUGH – Cont’d

7102.09 Sheet/mould/form dough, manually or mechanically, to de-gas dough in order to

produce desired shape.


7102.10 Pan/deposit dough in prepared pans or containers, manually or mechanically, to allow for final proofing.


7102.11 Perform final proof by creating required conditions to facilitate final fermentation process and allowing dough piece to rise to desired volume.


7102.12 Prepare and bake dough by cutting, washing, decorating, dusting and docking according to specifications and placing in oven according to pre-set temperature and time to achieve desired results.


7102.13 Unload/depan bread or rolls, manually or mechanically, according to required specifications.




7102.0 BAKE BREAD, BUNS, ROLLS BY STRAIGHT OR SPONGE DOUGH – Cont’d

7102.14 Finish bread/rolls by glazing, washing, dusting, garnishing, cooling and slicing according to specifications.





7103.0 BAKE YEAST-RAISED PASTRY


Bake yeast-raised pastry by reading and interpreting formulation; weighing and preparing ingredients; selecting required equipment and tools; combining, mixing ingredients, dividing, laminating, sheeting/cutting dough; panning/screening moulded dough; perform final proofing, preparing and baking dough; and finishing bake product according to specifications.


SKILLS

7103.01 Read and interpret formulation for yeast raised pastry to identify and determine method and ingredients to produce required product.


7103.02 Weigh ingredients using required equipment and tools including measuring containers, metering devices and scales to required formulation.


7103.03 Prepare ingredients by washing, roasting, cooking, defrosting, stirring, soaking and conditioning according to required formulation.



7103.0 BAKE YEAST-RAISED PASTRY – Cont’d


7103.04 Select equipment and tools including mixers, attachments, dividers, moulders,

rounders, sheeters, retarders, proofers, plastic or cloth covers, pans, trays, knives or scale to produce required product.


7103.05 Combine/mix ingredients manually or mechanically to ensure optimum dough development and consistency.


7103.06 Divide dough, manually or mechanically, into required units and sizes for final shaping or lamination under specified temperature controls.


7103.07 Laminate dough by incorporating fat, manually or mechanically, sheeting and folding according to specified method.


7103.08 Sheet/cut dough, manually or mechanically, using rolling pin or sheeters, relaxing and cutting as required for filling or forming to achieve desired product.



7103.0 BAKE YEAST-RAISED PASTRY – Cont’d


7103.09 Pan/screen moulded dough pieces, manually or mechanically, to prepared pans or containers to allow for proofing/baking.


7103.10 Perform final proof by creating required conditions to facilitate final fermentation process and allowing dough pieces to rise to desired volume.


7103.11 Prepare and bake dough by cutting, washing, decorating, dusting and docking according to specifications and placing in oven according to pre-set temperature and time to achieve desired results.


7103.12 Finish baked product by filling, dipping, dusting and garnishing, cooling and slicing according to specifications.





7104.0 PRODUCE PASTE/DOUGH PRODUCTS AND PUFF PASTRY


Produce paste/dough products and puff pastry by reading and interpreting formulation; selecting required equipment and tools; weighing and combining ingredients; weighing, laminating, forming proofing and baking/frying dough; and finishing product to customer satisfaction.


SKILLS

7104.01 Read and interpret formulation for paste/dough products and puff pastry to determine method and ingredients to produce required product.


7104.02 Select equipment and tools including knives, scrapers, mixing machines and attachments, sheeters or rolling pins to produce required doughs.


7104.03 Weigh ingredients, manually or mechanically, using scale and measuring containers according to formulation to achieve optimum results.




7104.0 PRODUCE PASTE/DOUGH PRODUCTS AND PUFF PASTRY – Cont’d

7104.04 Combine ingredients, manually or mechanically, by mixing and kneading according

to production method to ensure optimum dough development.


7104.05 Weigh dough, manually or mechanically, using equipment and tools including scales, scrapers, knives or dough dividers to achieve required size.


7104.06 Laminate dough, manually or mechanically, according to formula specifications by rolling and folding using equipment and tools including sheeters and rolling pins in order to achieve required layers.


7104.07 Form dough, manually or mechanically, by cutting, rolling, folding, moulding and depositing into forms or trays to achieve required size and shape of product.




7104.0 PRODUCE PASTE/DOUGH PRODUCTS AND PUFF PASTRY – Cont’d

7104.08 Bake/fry dough using oven or deep fryer at pre-determined temperature and time to achieve required colour, texture or size of product.


7104.09 Finish product by glazing/dusting/sprinkling to enhance appearance and taste of finished product to meet customer satisfaction.





7105.0 PRODUCE COOKIES/PIES/TARTS/SQUARES


Produce cookies/pies/tarts/squares by reading and interpreting formulation; weighing and preparing ingredients; selecting required equipment and tools; combining/mixing ingredients; portioning dough; filling tarts/pies/squares; baking product; and finishing baked product according to requirements.


SKILLS

7105.01 Read and interpret formulation for cookies/pies/tarts/squares to identify and determine methods and ingredients to produce required products.


7105.02 Weigh ingredients using required equipment or measuring container, metering devices and scales to adhere to formulation.






7105.0 PRODUCE COOKIES/PIES/TARTS/SQUARES – Cont’d

7105.04 Select equipment and tools including mixers, attachments, dividers, moulders,

sheeters, plastic or cloth covers, pans, trays, knives, and scale to produce required product.


7105.05 Combine/mix ingredients as specified in formulation to achieve desired mixture consistency.


7105.06 Portion dough/batter, manually or mechanically, by weighing, measuring, sheeting, rolling, cutting, piping or depositing into moulds or trays as required to achieve desired consistency.


7105.07 Fill tarts/pies/squares with required fillings, including meat, jams, fruits, nuts or creams, manually or mechanically, using tools including piping bags, portioners, depositors and finish according to specifications to prepare for baking.




7105.0 PRODUCE COOKIES/PIES/TARTS/SQUARES – Cont’d

7105.08 Bake product at pre-set temperature and time to achieve desired shape, size, colour

and texture.


7105.09 Finish baked product by filling, dipping, dusting and garnishing according to requirements.





7106.0 PREPARE AND PRODUCE BASIC FILLINGS


Prepare and produce basic fillings by reading and interpreting formulation; selecting required equipment and tools; selecting, preparing, weighing, combining and cooking ingredients; and storing product according to industry specifications.


SKILLS

7106.01 Read and interpret formulation for basic fillings to determine method and ingredients to produce required product.


7106.02 Select equipment and tools including knives, scrapers, spatulae, whisks, machine/attachments to produce required products.


7106.03 Select ingredients by kind, size, quantity and quality according to formulation to achieve required product.




7106.0 PREPARE AND PRODUCE BASIC FILLINGS - Cont’d

7106.04 Prepare ingredients by washing/cutting/peeling/slicing/roasting/blanching or

tempering using required tools to achieve desired product.


7106.05 Weigh ingredients, manually or mechanically, using scale and measuring containers according to formulation to achieve optimum result.


7106.06 Combine ingredients by mixing, milling and blending using required equipment and tools to achieve desired product consistency.


7106.07 Cook ingredients at defined temperature and time to bind, thicken, preserve or caramelize mixture.


7106.08 Store product by wrapping, pailing, freezing, refrigeration or drying according to industry and government health and safety regulations to maintain quality.





7107.0 PRODUCE BATTERS


Produce batters by reading and interpreting formulation, selecting required equipment and tools; preparing pans and forms; weighing and combining ingredients; portioning and baking/drying/frying batter; depanning and storing baked goods at required temperature to maintain shelf life.


SKILLS

7107.01 Read and interpret formulation for batter to determine method and ingredients to produce required product.


7107.02 Select equipment and tools including mixing bowls, whips, blenders, forms or machine attachments to produce required batters or mixes.


7107.03 Prepare pans and forms by cleaning, greasing, paper lining or dusting for easy release of baked goods.




7107.0 PRODUCE BATTERS – Cont’d

7107.04 Weigh ingredients, manually or mechanically, using scale and measuring containers

according to formulation to achieve optimum result.


7107.05 Combine ingredients, manually or mechanically, by mixing, blending, folding or whipping in order to achieve desired product consistency or specific gravity.


7107.06 Portion batter, manually or mechanically, by weighing, measuring, piping, spreading or depositing into moulds or trays as required to achieve specific yield.


7107.07 Cook/bake/fry batter using oven or deep fryer at required temperature and time to achieve shape, colour, texture or size of required product.


7107.08 Depan baked goods, manually or mechanically, according to formula specifications to prevent damage.




7107.0 PRODUCE BATTERS – Cont’d

7107.09 Store goods by shelving, bagging, boxing, wrapping at required temperature to

maintain shelf life.





7108.0 PRODUCE AERATED PRODUCTS


Produce aerated products by reading and interpreting formulation; weighing and preparing ingredients; selecting required equipment and tools; combining/mixing ingredients; portioning and panning/screening dough/batter; baking/frying/cooking dough/batter; and finishing product according to requirements.


SKILLS

7108.01 Read and interpret formulation aerated products to identify and determine methods and ingredients to produce required products.








7108.0 PRODUCE AERATED PRODUCTS – Cont’d

7108.04 Select equipment and tools including mixers, attachments, moulders, sheeters, hot

plates, depositors, trays or cutters to produce required products.


7108.05 Combine/mix ingredients, manually or mechanically, to produce optimum dough/batter development and consistency.


7108.06 Portion dough/batter, manually or mechanically, weighing, measuring, sheeting, cutting and depositing into moulds, trays, fats or water as required to achieve desired yield.


7108.07 Pan/screen dough/batter portions, manually or mechanically, to prepare for frying/baking/cooking according to required specifications.


7108.08 Bake/fry/cook/dry dough/batter at pre-set temperature and time to achieve desired shape, size, colour and texture.




7108.0 PRODUCE AERATED PRODUCTS – Cont’d

7108.09 Finish product by filling, dipping, dusting, garnishing and cooling according to

requirements.





7109.0 PRODUCE FILLINGS, ICINGS AND CREAMS


Produce fillings, icings and creams by reading and interpreting formulation; weighing and preparing ingredients; selecting required equipment and tools; mixing and cooking ingredients; tempering and storing product at pre-determined temperature in order to preserve optimum quality.


SKILLS

7109.01 Read and interpret formulation for fillings, icings and creams to identify and determine methods and ingredients to produce required products.








7109.0 PRODUCE FILLINGS, ICINGS AND CREAMS - Cont’d

7109.04 Select equipment and tools including mixers, attachments, steam kettle, copper pots,

whips, spatulae, to produce required product.


7109.05 Mix ingredients, manually or mechanically, using mixers, attachments, beaters or whips, under strict temperature control, as required to achieve optimum consistency.


7109.06 Cook ingredients, as required, using steam kettle or pots, at appropriate temperature and time, to achieve required formulation consistency.


7109.07 Temper product, as required, and store at pre-determined temperature, in order to preserve optimum quality.





7110.0 PRODUCE AND FINISH CAKE


Produce and finish cake by reading and interpreting formulation; weighing and preparing ingredients; selecting required equipment and tools; mixing batter/cream; preparing pans/forms; portioning; preparing and baking batter; depanning, preparing, enrobing, and decorating/garnishing cake as specified in formulation to enhance appearance, taste and presentation.


SKILLS

7110.01 Read and interpret formulation for cake to identify and determine methods and ingredients to produce required products.








7110.05 PRODUCE AND FINISH CAKE - Cont’d

7110.04 Select equipment and tools, including mixers, attachments, depositors, trays or cake

forms to produce required product.


7110.05 Mix batter/cream, manually or mechanically, using beaters or whip to achieve required specific gravity.


7110.06 Prepare pans/forms by cleaning, greasing, flouring or lining as required to prevent sticking and ensure uniform depanning.


7110.07 Portion batter, manually or mechanically, weighing, measuring and depositing into pans/forms as required to achieve desired yield.


7110.08 Prepare batter for baking by adding toppings or fillings as required.




7110.0 PRODUCE AND FINISH CAKE - Cont’d

7110.09 Bake batter by placing in oven at pre-set temperature and time to achieve desired

shape, size, colour and texture.


7110.10 De-pan cake, manually or mechanically, according to specifications to ensure and preserve required product standards.


7110.11 Prepare cake by cutting/slicing/soaking according to specifications to achieve

required result.


7110.12 Cover cake, manually or mechanically, using knives, scrapers, or spatula, applying required materials including buttercream/fondant/chocolate according to formulation to prepare for final finishing.


7110.13 Decorate/garnish cake, manually or mechanically, using knives, scrapers, pastry bags, applying required materials including fruits, creams or chocolate as specified in formulation to enhance appearance, taste and presentation.





7111.0 PRODUCE DECORATED AND SPECIALTY ITEMS


Produce decorated and specialty items by reading and interpreting work orders; preparing required equipment and tools; preparing products; and assembling and finishing specialty items to achieve required artistic appearance.


SKILLS

7111.01 Read and interpret work order to determine ingredients, design, lay-out and assembling method to produce customized specialty item.


7111.02 Prepare equipment and tools including moulds, forks, knives, pots, blowers or pumps by polishing, washing, setting-up or oiling to ensure safe and efficient operation.


7111.03 Assemble products including sponge cake, fillings, sauces, icings, candies, chocolate, marzipan, sugar or nuts by cutting, slicing, dividing, mixing, enrobing, piping, masking, rolling, dipping, glazing, sprinkling, flaming, caramelizing or dusting to produce specialty items.




7111.0 PRODUCE DECORATED AND SPECIALTY ITEMS – Cont’d

7111.04 Finish/decorate specialty item by masking, modelling, carving, piping, stencilling or

colouring to achieve required artistic appearance.

Date Completed Trainers Signature Apprentice Signature




7112.0 PRODUCE CONFECTIONERY ITEMS


Produce confectionery items by reading and interpreting formulation; preparing ingredients; preparing equipment and tools, weighing ingredients; enrobing centres; shaping predetermined medium to achieve required appearance.


SKILLS

7112.01 Read and interpret formulation for confectionery items to determine method and

ingredients to produce required product.


7112.02 Prepare ingredients including sugar and chocolate, by heating, melting, boiling or tempering according to formulation to achieve required consistency.


7112.03 Prepare equipment and tools including moulds, forks, knives, pots, blowers or pumps by polishing, washing, setting-up, or oiling to ensure safe and efficient operation.




7112.0 PRODUCE CONFECTIONERY ITEMS – Cont’d

7112.04 Weigh ingredients, manually or mechanically, using scales and

measuring containers according to formulation to achieve optimum result.


7112.05 Enrobe centres by dipping, coating, pouring, moulding or rolling using chocolate, sugar, fondant, caramel, marzipan, or cocoa powder to ensure quality appearance and taste for customer satisfaction.


7112.06 Shape predetermined medium by shaving, curling, covering, moulding, spinning, blowing, spreading, piping, painting or pulling to achieve required appearance.





7113.0 PRODUCE ICES


Produce ices by reading and interpreting formulation; selecting required equipment and tools; weighing and combining ingredients to achieve desired product consistency or to produce required mixture consistency; pasteurizing and portioning mixture to achieve desired frozen shape or form.


SKILLS

7113.01 Read and interpret formulation for ices to determine methods and ingredients to produce required product.


7113.02 Prepare equipment and tools including bowls, pots, measuring containers, whips, moulds, saccharometer, spatulae, spoons, machines and freezer by selecting, cleaning, washing and sanitizing to control pathogenic bacterial growth and comply with health and legislative requirements.


7113.03 Prepare ingredients by washing/cutting/peeling/slicing/roasting or blanching using required tools to achieve desired product.




7113.0 PRODUCE ICES – Cont’d

7113.04 Weigh ingredients, manually or mechanically, using scales and measuring containers according to formulation to achieve optimum result.


7113.05 Combine ingredients, manually or mechanically, by mixing, whipping, folding, blending to produce required mixture consistency.


7113.06 Pasteurise mixture by heating to required temperature and time to destroy harmful bacteria.


7113.07 Portion mixture, manually or mechanically, by weighing, measuring, piping, spreading, or depositing into moulds or containers as required to achieve desired frozen shape or form.


7113.08 Package finished product according to variety, type, size, temperature or time to ensure safe transport or storage to retain quality and design.





7114.0 DISPLAY AND PRESENT PRODUCTS


Display and present products by selecting products; designing display; arranging, producing, finishing and decorating display to enhance aesthetic appearance of finished display.


SKILLS

7114.01 Design display by co-ordinating product considering colours, shapes, sizes, texture and variety to create artistic expression and ensure eye appeal and saleability.


7114.02 Select products for display including confectionery, sauces, pastries, cakes and ices by size, colour, shape and portion to ensure eye appeal and saleability.


7114.03 Decorate product by piping, pouring, moulding, shaping, colouring and dusting to conform with pre-determined design and presentation.




7114.0 DISPLAY AND PRESENT PRODUCTS – Cont’d

7114.04 Complete display using ornaments to enhance aesthetic appearance.


7114.05 Package finished product according to variety, type, size and temperature to retain quality, design and eye appeal.



Documents

Apprenticeship Training Standards Baker and Baker-Patissier · Apprenticeship Training Standard Baker and Baker- Pâtissier Trade Codes: 423A, 423C Development Date: 2003. This document