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Bakers, 423C, NOC 6332
Introduction
1. 1. SAFETY
2. 2. SCOPE OF THE BAKER TRADE
3. 4. ESSENTIAL SKILLS SUMMARY
4. 3. OCCUPATIONAL OBSERVATIONS
5. 5. BLOCK A-COMMON OCCUPATIONAL SKILLS
6. 6. Task 1- Performs safety and sanitation related functions.
7. 7. Sub-task A-1.01- Maintains safe and sanitary work environment.
8. 8. Sub-task A-1.02 Uses personal protective equipment (PPE) and safety equipment.
9. 9. Sub-task A-1.03 Sanitizes tools and equipment.
10. 10. Sub-task A-1.04 Applies safe food practices.
11. 11. Task 2 Organizes work.
12. 12. Sub-task A-2.01 Schedules production and workflow.
13. 13. Sub-task A-2.02 Organizes workplace and workspace.
14. 14. Sub-task A-2.03 Maintains tools and equipment.
15. 15. Task 3 Manages products and information
16. 16. Sub-task A-3.01 Manages inventory.
17. 17. Sub-task A-3.02 Performs quality control assessments.
18. 18. Sub-task A-3.03 Stores bakery products.
19. 19. Sub-task A-3.04 Packages bakery products.
20. 20. Task 4 Applies food science.
21. 21. Sub-task A-4.01 Uses formulations.
22. 22. Sub-task A-4.02 Applies nutritional and allergen information.
23. 23. BLOCK B FERMENTED GOODS
24. 24. Task 5 Prepares dough.
25. 25. Sub-task B-5.01 Manages dough temperature.
26. 26. Sub-task B-5.02 Mixes ingredients for fermented goods.
27. 27. Sub-task B-5.03 Allows dough to rest.
28. 28. Sub-task B-6.01 Portions dough.
29. 29. Sub-task B-6.02 Shapes dough.
30. 30. Sub-task B-6.03 Pans dough.
31. 31. Sub-task B-6.04 Monitors final proof.
32. 32. Sub-task B-6.05 Performs make-up of laminated doughs.
33. 33. Task 7 Finishes fermented goods.
34. 34. Sub-task B-7.01 Applies pre-bake finish.
35. 35. Sub-task B-7.02 Bakes fermented goods.
36. 36. Sub-task B-7.03 Deep-fries fermented goods.
37. 37. BLOCK C: COOKIES, BARS, CAKES, PASTRY AND QUICK BREADS
38. 38. Task 8 Prepares cookies and bars.
39. 39. Sub-task C-8.01 Mixes cookie and bar ingredients.
40. 40. Sub-task C-8.02 Portions mixture for cookies and bars.
41. 41. Sub-task C-8.03 Performs make-up of cookies and bars.
42. 42. Sub-task C-8.04 Bakes cookies and bars.
43. 43. Task 9 Prepares quick breads.
44. 44. Sub-task C-9.01 Mixes quick bread ingredients.
45. 45. Sub-task C-9.02 Portions mixture for quick breads.
46. 46. Sub-task C-9.03 Performs make-up of quick breads.
47. 47. Sub-task C-9.04 Bakes quick breads.
48. 48. Task 10 Prepares pastry doughs.
49. 49. Sub-task C-10.01 Mixes pastry doughs.
50. 50. Sub-task C-10.02 Portions pastry doughs.
51. 51. Sub-task C-10.03 Performs make-up of pastry doughs.
52. 52. Sub-task C-10.04 Cooks pastry doughs by baking and frying.
53. 53. Task 11 Prepares cakes.
54. 54. Sub-task C-11.01 Mixes cake ingredients.
55. 55. Sub-task C-11.02 Portions mixture for cake.
56. 56. Sub-task C-11.03 Bakes cake.
57. 57. BLOCK D: ASSEMBLY AND FINISHING
58. 58. Task 12 Prepares creams, custards, fillings, decorating pastes and icings.
59. 59. Sub-task D-12.01 Performs make-up of creams, custards, fillings, decorating pastes and icings.
60. 60. Sub-task D-12.02 Cooks creams and custards.
61. 61. Sub-task D-12.03 Holds products for use.
62. 62. Task 13 Prepares sauces, glazes and garnishes.
63. 63. Sub-task D-13.01 Performs make-up of sauces and glazes.
64. 64. Sub-task D-13.02 Performs make-up of garnishes.
65. 65. Task 14 Prepares cakes, pastries and other baked goods for decorating.
66. 66. Sub-task D-14.01 Mixes pastry ingredients and components.
67. 67. Sub-task D-14.02 Cuts cakes and pastries.
68. 68. Sub-task D-14.03 Assembles cakes, pastries and other baked goods.
69. 69. Sub-task D-14.04 Bakes pastries.
70. 70. Sub-task D-14.05 Portions cakes, pastries and other baked goods.
71. 71. Task 15 Finishes and decorates baked goods.
72. 72. Sub-task D-15.01 Applies sauces, toppings and glazes.
73. 73. Sub-task D-15.02 Applies garnishes and decorative products.
74. 74. BLOCK E: CHOCOLATE AND CONFECTIONS
75. 75. Task 16 Prepares chocolate.
76. 76. Sub-task E-16.01 Selects quality and types of chocolate.
77. 77. Sub-task E-16.02 Prepares fillings for chocolate.
78. 78. Sub-task E-16.03 Prepares couvertures and compounds.
79. 79. Sub-task E-16.04 Uses couvertures and compounds.
80. 80. Task 17 Prepares confections
81. 81. Sub-task E-17.01 Boils sugar.
82. 82. Sub-task E-17.02 Forms sugar.
83. 83. Sub-task E-17.03 Creates artistic garnishes.
84. 84. BLOCK F：DESSERTS, ICE CREAMS AND ICES
85. 85. Task 18 Prepares plated desserts.
86. 86. Sub-task F-18.01 Plans plate design.
87. 87. Sub-task F-18.02 Assembles components.
88. 88. Task 19 Prepares ice creams and ices.
89. 89. Sub-task F-19.01 Prepares bases for ice creams and ices.
90. 90. Task 20 Prepares frozen desserts.
91. 91. Sub-task F-20.01 Performs make-up of frozen desserts.
92. 92. Sub-task F-20.02 Holds frozen desserts.
93. 93. Sub-task F-20.03 Assembles components for frozen desserts.
94. 94. APPENDIX A: TOOLS AND EQUIPMENT
95. 95. APPENDIX B: GLOSSARY
96. 96. APPENDIX C: ACRONYMS
97. 97. APPENDIX D: BLOCK AND TASK WEIGHTING
98. 98. APPENDIX E :PIE CHART*
99. 99. APPENDIX F: TASK PROFILE CHART — Baker
100. 100. BAKING CONVERSION CHARTS
101. 101. Imperial = Metric = US units Conversions
102. 102. Yeast Temperature Chart
103. 103. METRIC CONVERSIONS
104. 104. Great cooks & bakers use a cooking thermometer as their guide-Not a clock.
Finish
Bakers, 423C, NOC 6332
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