apprenticeship training standards baker and baker- · pdf fileu7104 produce paste/dough...
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ApprenticeshipTraining Standard
Baker and Baker- Pâtissier
Trade Codes: 423A, 423C
Development Date: 2003
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 ©
Ontario College of Trades ©
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
Ontario College of Trades ©
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
Ontario College of Trades ©
SKILL SETS COMPETENCY ANALYSIS PROFILE BAKER AND BAKER-PÂTISSIER ON-
THE-JOB TRAINING STANDARDS
←SKILLS→ ↓
Read and interpret formulation
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
Combine/mix ingredients
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
Read and interpret formulation
Select equipment and tools
Weigh ingredients Combine ingredients
Weigh dough
U7104.0 7104.01 7104.02 7104.03 7104.04 7104.05
Ontario College of Trades ©
SKILL SETS COMPETENCY ANALYSIS PROFILE BAKER AND BAKER-PÂTISSIER ON-
THE-JOB TRAINING STANDARDS
←SKILLS→ ↓
Laminate dough Form dough Bake/fry dough Finish product
7104.06 7104.07 7104.08 7104.09
PRODUCE
COOKIES/PIES/ TARTS/SQUARES
Read and interpret formulation
Weigh ingredients Prepare ingredients Select equipment and tools
Combine/mix ingredients
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
Read and interpret formulation
Select equipment and tools
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
Ontario College of Trades ©
SKILL SETS COMPETENCY ANALYSIS PROFILE BAKER AND BAKER-PÂTISSIER ON-
THE-JOB TRAINING STANDARDS
←SKILLS→ ↓
PRODUCE
BATTERS Read and interpret formulations
Select equipment and tools
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
Read and interpret formulation
Weigh ingredients Prepare ingredients Select equipment and tools
Combine/mix ingredients
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
Read and interpret formulation
Weigh ingredients Prepare ingredients Select equipment and tools
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
Weigh ingredients Prepare ingredients Select equipment and tools
Mix batter/cream
7110.0 7110.01 7110.02 7110.03 7110.04 7110.05
Ontario College of Trades ©
SKILL SETS COMPETENCY ANALYSIS PROFILE BAKER AND BAKER-PÂTISSIER ON-
THE-JOB TRAINING STANDARDS
←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
Read and interpret formulation
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
Ontario College of Trades ©
SKILL SETS COMPETENCY ANALYSIS PROFILE BAKER AND BAKER-PÂTISSIER ON-
THE-JOB TRAINING STANDARDS
←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.
BAKER and BAKER-PÂTISSIER
2 Ontario College of Trades ©
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.
BAKER and BAKER-PÂTISSIER
3 Ontario College of Trades ©
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.
BAKER and BAKER-PÂTISSIER
4 Ontario College of Trades ©
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.
5 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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
6 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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
7 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
APPRENTICE RECORD
Apprentice Name:
EMPLOYER/SPONSOR INFORMATION
Training Agreement Number:
Name:
Address:
Telephone:
Summary of Training:
Dates of Employment:
To From
Performance Objectives signed off:
Employer/Sponsor Signature Date Apprentice Signature Date
8 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
9 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
10 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
11 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
7100.06 Observe product specifications to ensure that the desired performance or result is achieved.
Date Completed Trainer Signature Apprentice Signature
7100.07 Prevent fires by inspecting workplace and removing potential fire hazards.
Date Completed Trainer Signature Apprentice Signature
12 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7100.09 Take precautions to prevent food poisoning by adhering to the requirements of the Public Health Act and Sanitation Code.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
13 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7101.0 BUSINESS PRACTICES
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
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.
Date Completed Trainer Signature Apprentice Signature
7101.02 Promote self and trade image by maintaining ethical standards of the trade and professional image.
Date Completed Trainer Signature Apprentice Signature
7101.03 Assess customer needs including types of product, colour, shape, size or flavour to achieve customer satisfaction and generate return business.
Date Completed Trainer Signature Apprentice Signature
14 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7101.05 Determine unit cost and yield by calculating quantity of ingredients to control operating expenses and maximize profit margin.
Date Completed Trainer Signature Apprentice Signature
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
Date Completed Trainer Signature Apprentice Signature
7101.07 Identify goods and materials by labelling and dating to ensure required stock rotation and storage conditions.
Date Completed Trainer Signature Apprentice Signature
7101.08 Package product according to variety, type, required size, temperature or time to ensure safe transport or to retain quality and design.
Date Completed Trainer Signature Apprentice Signature
15 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7102.0 BUSINESS PRACTICES – Cont’d
7101.09 Package and store finished product to ensure optimum quality.
Date Completed Trainer Signature Apprentice Signature
7101.10 Develop production schedule to produce required quantity of products by specified time and in an efficient manner.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
16 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7102.0 BAKE BREAD, BUNS, ROLLS BY STRAIGHT OR SPONGE DOUGH
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
SKILLS
7102.01 Read and interpret formulation for bread, buns and rolls to identify and determine methods and ingredients to produce required products.
Date Completed Trainer Signature Apprentice Signature
7102.02 Weigh ingredients using required equipment or measuring container, metering devices and scales to required formulation.
Date Completed Trainer Signature Apprentice Signature
7102.03 Prepare ingredients by washing/roasting/cooking/defrosting and conditioning according to required formulation.
Date Completed Trainer Signature Apprentice Signature
17 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7102.05 Combine/mix ingredients manually or mechanically to ensure optimum dough development and consistency.
Date Completed Trainer Signature Apprentice Signature
7102.06 Weigh dough and incorporate ingredients including onions, spices, fruits, nuts, cheeses, grains and seeds to produce specialty bread/buns according to specifications.
Date Completed Trainer Signature Apprentice Signature
7102.07 Scale dough, manually or mechanically, to achieve desired yield and comply with government weight requirements.
Date Completed Trainer Signature Apprentice Signature
7102.08 Round dough, manually or mechanically, to de-gas and form structure prior to intermediate proofing.
Date Completed Trainer Signature Apprentice Signature
BAKER and BAKER-PÂTISSIER
18 Ontario College of Trades ©
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.
Date Completed Trainer Signature Apprentice Signature
7102.10 Pan/deposit dough in prepared pans or containers, manually or mechanically, to allow for final proofing.
Date Completed Trainer Signature Apprentice Signature
7102.11 Perform final proof by creating required conditions to facilitate final fermentation process and allowing dough piece to rise to desired volume.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
7102.13 Unload/depan bread or rolls, manually or mechanically, according to required specifications.
Date Completed Trainer Signature Apprentice Signature
BAKER and BAKER-PÂTISSIER
19 Ontario College of Trades ©
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.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
BAKER and BAKER-PÂTISSIER
20 Ontario College of Trades ©
7103.0 BAKE YEAST-RAISED PASTRY
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
SKILLS
7103.01 Read and interpret formulation for yeast raised pastry to identify and determine method and ingredients to produce required product.
Date Completed Trainer Signature Apprentice Signature
7103.02 Weigh ingredients using required equipment and tools including measuring containers, metering devices and scales to required formulation.
Date Completed Trainer Signature Apprentice Signature
7103.03 Prepare ingredients by washing, roasting, cooking, defrosting, stirring, soaking and conditioning according to required formulation.
Date Completed Trainer Signature Apprentice Signature
BAKER and BAKER-PÂTISSIER
7103.0 BAKE YEAST-RAISED PASTRY – Cont’d
21 Ontario College of Trades ©
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.
Date Completed Trainer Signature Apprentice Signature
7103.05 Combine/mix ingredients manually or mechanically to ensure optimum dough development and consistency.
Date Completed Trainer Signature Apprentice Signature
7103.06 Divide dough, manually or mechanically, into required units and sizes for final shaping or lamination under specified temperature controls.
Date Completed Trainer Signature Apprentice Signature
7103.07 Laminate dough by incorporating fat, manually or mechanically, sheeting and folding according to specified method.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
BAKER and BAKER-PÂTISSIER
7103.0 BAKE YEAST-RAISED PASTRY – Cont’d
22 Ontario College of Trades ©
7103.09 Pan/screen moulded dough pieces, manually or mechanically, to prepared pans or containers to allow for proofing/baking.
Date Completed Trainer Signature Apprentice Signature
7103.10 Perform final proof by creating required conditions to facilitate final fermentation process and allowing dough pieces to rise to desired volume.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
7103.12 Finish baked product by filling, dipping, dusting and garnishing, cooling and slicing according to specifications.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
23 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7104.0 PRODUCE PASTE/DOUGH PRODUCTS AND PUFF PASTRY
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
SKILLS
7104.01 Read and interpret formulation for paste/dough products and puff pastry to determine method and ingredients to produce required product.
Date Completed Trainer Signature Apprentice Signature
7104.02 Select equipment and tools including knives, scrapers, mixing machines and attachments, sheeters or rolling pins to produce required doughs.
Date Completed Trainer Signature Apprentice Signature
7104.03 Weigh ingredients, manually or mechanically, using scale and measuring containers according to formulation to achieve optimum results.
Date Completed Trainer Signature Apprentice Signature
24 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7104.05 Weigh dough, manually or mechanically, using equipment and tools including scales, scrapers, knives or dough dividers to achieve required size.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
25 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7104.09 Finish product by glazing/dusting/sprinkling to enhance appearance and taste of finished product to meet customer satisfaction.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
26 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7105.0 PRODUCE COOKIES/PIES/TARTS/SQUARES
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
SKILLS
7105.01 Read and interpret formulation for cookies/pies/tarts/squares to identify and determine methods and ingredients to produce required products.
Date Completed Trainer Signature Apprentice Signature
7105.02 Weigh ingredients using required equipment or measuring container, metering devices and scales to adhere to formulation.
Date Completed Trainer Signature Apprentice Signature
7105.03 Prepare ingredients by washing/roasting/cooking/defrosting and conditioning according to required formulation.
Date Completed Trainer Signature Apprentice Signature
27 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7105.05 Combine/mix ingredients as specified in formulation to achieve desired mixture consistency.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
28 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7105.09 Finish baked product by filling, dipping, dusting and garnishing according to requirements.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
29 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7106.0 PREPARE AND PRODUCE BASIC FILLINGS
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
SKILLS
7106.01 Read and interpret formulation for basic fillings to determine method and ingredients to produce required product.
Date Completed Trainer Signature Apprentice Signature
7106.02 Select equipment and tools including knives, scrapers, spatulae, whisks, machine/attachments to produce required products.
Date Completed Trainer Signature Apprentice Signature
7106.03 Select ingredients by kind, size, quantity and quality according to formulation to achieve required product.
Date Completed Trainer Signature Apprentice Signature
30 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7106.05 Weigh ingredients, manually or mechanically, using scale and measuring containers according to formulation to achieve optimum result.
Date Completed Trainer Signature Apprentice Signature
7106.06 Combine ingredients by mixing, milling and blending using required equipment and tools to achieve desired product consistency.
Date Completed Trainer Signature Apprentice Signature
7106.07 Cook ingredients at defined temperature and time to bind, thicken, preserve or caramelize mixture.
Date Completed Trainer Signature Apprentice Signature
7106.08 Store product by wrapping, pailing, freezing, refrigeration or drying according to industry and government health and safety regulations to maintain quality.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
31 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7107.0 PRODUCE BATTERS
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
SKILLS
7107.01 Read and interpret formulation for batter to determine method and ingredients to produce required product.
Date Completed Trainer Signature Apprentice Signature
7107.02 Select equipment and tools including mixing bowls, whips, blenders, forms or machine attachments to produce required batters or mixes.
Date Completed Trainer Signature Apprentice Signature
7107.03 Prepare pans and forms by cleaning, greasing, paper lining or dusting for easy release of baked goods.
Date Completed Trainer Signature Apprentice Signature
32 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7107.05 Combine ingredients, manually or mechanically, by mixing, blending, folding or whipping in order to achieve desired product consistency or specific gravity.
Date Completed Trainer Signature Apprentice Signature
7107.06 Portion batter, manually or mechanically, by weighing, measuring, piping, spreading or depositing into moulds or trays as required to achieve specific yield.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
7107.08 Depan baked goods, manually or mechanically, according to formula specifications to prevent damage.
Date Completed Trainer Signature Apprentice Signature
33 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7107.0 PRODUCE BATTERS – Cont’d
7107.09 Store goods by shelving, bagging, boxing, wrapping at required temperature to
maintain shelf life.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
34 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7108.0 PRODUCE AERATED PRODUCTS
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
SKILLS
7108.01 Read and interpret formulation aerated products to identify and determine methods and ingredients to produce required products.
Date Completed Trainer Signature Apprentice Signature
7108.02 Weigh ingredients using required equipment or measuring container, metering devices and scales to required formulation.
Date Completed Trainer Signature Apprentice Signature
7108.03 Prepare ingredients by washing/roasting/cooking/defrosting and conditioning according to required formulation.
Date Completed Trainer Signature Apprentice Signature
35 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7108.05 Combine/mix ingredients, manually or mechanically, to produce optimum dough/batter development and consistency.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
7108.07 Pan/screen dough/batter portions, manually or mechanically, to prepare for frying/baking/cooking according to required specifications.
Date Completed Trainer Signature Apprentice Signature
7108.08 Bake/fry/cook/dry dough/batter at pre-set temperature and time to achieve desired shape, size, colour and texture.
Date Completed Trainer Signature Apprentice Signature
36 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7108.0 PRODUCE AERATED PRODUCTS – Cont’d
7108.09 Finish product by filling, dipping, dusting, garnishing and cooling according to
requirements.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
37 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7109.0 PRODUCE FILLINGS, ICINGS AND CREAMS
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
SKILLS
7109.01 Read and interpret formulation for fillings, icings and creams to identify and determine methods and ingredients to produce required products.
Date Completed Trainer Signature Apprentice Signature
7109.02 Weigh ingredients using required equipment or measuring container, metering devices and scales to required formulation.
Date Completed Trainer Signature Apprentice Signature
7109.03 Prepare ingredients by washing/roasting/cooking/defrosting and conditioning according to required formulation.
Date Completed Trainer Signature Apprentice Signature
38 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7109.05 Mix ingredients, manually or mechanically, using mixers, attachments, beaters or whips, under strict temperature control, as required to achieve optimum consistency.
Date Completed Trainer Signature Apprentice Signature
7109.06 Cook ingredients, as required, using steam kettle or pots, at appropriate temperature and time, to achieve required formulation consistency.
Date Completed Trainer Signature Apprentice Signature
7109.07 Temper product, as required, and store at pre-determined temperature, in order to preserve optimum quality.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
39 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7110.0 PRODUCE AND FINISH CAKE
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
SKILLS
7110.01 Read and interpret formulation for cake to identify and determine methods and ingredients to produce required products.
Date Completed Trainer Signature Apprentice Signature
7110.02 Weigh ingredients using required equipment or measuring container, metering devices and scales to required formulation.
Date Completed Trainer Signature Apprentice Signature
7110.03 Prepare ingredients by washing/roasting/cooking/defrosting and conditioning according to required formulation.
Date Completed Trainer Signature Apprentice Signature
40 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7110.05 Mix batter/cream, manually or mechanically, using beaters or whip to achieve required specific gravity.
Date Completed Trainer Signature Apprentice Signature
7110.06 Prepare pans/forms by cleaning, greasing, flouring or lining as required to prevent sticking and ensure uniform depanning.
Date Completed Trainer Signature Apprentice Signature
7110.07 Portion batter, manually or mechanically, weighing, measuring and depositing into pans/forms as required to achieve desired yield.
Date Completed Trainer Signature Apprentice Signature
7110.08 Prepare batter for baking by adding toppings or fillings as required.
Date Completed Trainer Signature Apprentice Signature
41 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7110.10 De-pan cake, manually or mechanically, according to specifications to ensure and preserve required product standards.
Date Completed Trainer Signature Apprentice Signature
7110.11 Prepare cake by cutting/slicing/soaking according to specifications to achieve
required result.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
42 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7111.0 PRODUCE DECORATED AND SPECIALTY ITEMS
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
SKILLS
7111.01 Read and interpret work order to determine ingredients, design, lay-out and assembling method to produce customized specialty item.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
43 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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
Employer/Sponsor Name Employer/Sponsor Signature
44 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7112.0 PRODUCE CONFECTIONERY ITEMS
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
SKILLS
7112.01 Read and interpret formulation for confectionery items to determine method and
ingredients to produce required product.
Date Completed Trainer Signature Apprentice Signature
7112.02 Prepare ingredients including sugar and chocolate, by heating, melting, boiling or tempering according to formulation to achieve required consistency.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
45 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
7112.06 Shape predetermined medium by shaving, curling, covering, moulding, spinning, blowing, spreading, piping, painting or pulling to achieve required appearance.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
46 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7113.0 PRODUCE ICES
GENERAL PERFORMANCE OBJECTIVES
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.
PERFORMANCE OBJECTIVES
SKILLS
7113.01 Read and interpret formulation for ices to determine methods and ingredients to produce required product.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
7113.03 Prepare ingredients by washing/cutting/peeling/slicing/roasting or blanching using required tools to achieve desired product.
Date Completed Trainer Signature Apprentice Signature
47 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
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.
Date Completed Trainer Signature Apprentice Signature
7113.05 Combine ingredients, manually or mechanically, by mixing, whipping, folding, blending to produce required mixture consistency.
Date Completed Trainer Signature Apprentice Signature
7113.06 Pasteurise mixture by heating to required temperature and time to destroy harmful bacteria.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
7113.08 Package finished product according to variety, type, size, temperature or time to ensure safe transport or storage to retain quality and design.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature
48 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7114.0 DISPLAY AND PRESENT PRODUCTS
GENERAL PERFORMANCE OBJECTIVES
Display and present products by selecting products; designing display; arranging, producing, finishing and decorating display to enhance aesthetic appearance of finished display.
PERFORMANCE OBJECTIVES
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.
Date Completed Trainer Signature Apprentice Signature
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.
Date Completed Trainer Signature Apprentice Signature
7114.03 Decorate product by piping, pouring, moulding, shaping, colouring and dusting to conform with pre-determined design and presentation.
Date Completed Trainer Signature Apprentice Signature
49 Ontario College of Trades ©
BAKER and BAKER-PÂTISSIER
7114.0 DISPLAY AND PRESENT PRODUCTS – Cont’d
7114.04 Complete display using ornaments to enhance aesthetic appearance.
Date Completed Trainer Signature Apprentice Signature
7114.05 Package finished product according to variety, type, size and temperature to retain quality, design and eye appeal.
Date Completed Trainer Signature Apprentice Signature
Employer/Sponsor Name Employer/Sponsor Signature