Bakers, 423C, NOC 6332
To help understand the Baker trade and prepare for challenging the Red Seal examination, this course contains the following sections which will be taught in the classroom as well as online :
- Description of the Baker trade: An overview of the trade’s duties, work environment, job requirements, similar occupations and career progression
- Essential Skills Summary: An overview of how each of the 9 essential skills is applied in this trade
- Industry Expected Performance: description of the expectations regarding the level of performance of the tasks, including information related to specific codes, regulations and standards that must be observed
- Major Work Activity (MWA): the largest division within the course that is comprised of a distinct set of trade activities:
- Performs safety and sanitation related functions
- Organizes work
- Manages products and information
- Applies food science
- Prepares dough
- Forms dough
- Finishes fermented goods
- Prepares cookies and bars
- Prepares quick breads
- Prepares pastry doughs
- Prepares cakes
- Prepares creams, custards, fillings, decorating pastes and icings
- Prepares sauces, glazes and garnishes
- Prepares cakes, pastries and other baked goods for decorating
- Finishes and decorates baked goods
- Prepares chocolate
- Prepares confections
- Prepares plated desserts
- Prepares ice creams and ices
- Prepares frozen desserts
- Appendix A- Tools and Equipment
- Appendix B – Glossary: definitions or explanations of selected technical terms used in the standard
- Appendix C – Acronyms: a list of acronyms used in the standard with their full name
- Appendix D– Task Matrix and Examination Weightings: a chart which outlines graphically the major work activities, tasks and sub-tasks of this standard and their respective exam weightings
- Appendix E – Pie Chart: a graph which depicts the national percentages of Baker red seal exam questions assigned to the major work activities
- Appendix F-Task Profile Chart
Mock Exams