Red Seal

Occupational
Standard
Baker
 Red Seal
Occupational
Standard
Baker
Title: Baker

This publication is available for download at canada.ca/publicentre-ESDC. It is also available upon request in multiple
formats (large print, Braille, MP3, audio CD, e-text CD, DAISY, or Accessible PDF), by contacting 1 800 O-Canada
(1-800-622-6232). By teletypewriter (TTY), call 1-800-926-9105.

© His Majesty the King in Right of Canada, 2023

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PDF
Cat. No.: Em15-3/40-2023E-PDF
ISBN/ISSN: 978-0-660-47573-8

3 Red Seal Occupational Standard - Baker

Foreword
The Canadian Council of Directors of Apprenticeship (CCDA) recognizes this Red Seal
Occupational Standard (RSOS) as the Red Seal standard for the Baker trade.

Background
The first National Conference on Apprenticeship in Trades and Industries, held in Ottawa in 1952,
recommended that the federal government be requested to cooperate with provincial and territorial
apprenticeship committees and officials in preparing analyses of a number of skilled occupations.
Employment and Social Development Canada (ESDC) funds the Red Seal Program, which, under the
guidance of the CCDA, develops a national occupational standard for each of the Red Seal trades.

Standards have the following objectives:

• to describe and group the tasks performed by skilled workers;

• to identify which tasks are performed in every province and territory;
• to develop instruments for use in the preparation of Interprovincial Red Seal Examinations and
assessment tools for apprenticeship and certification authorities;
• to develop common tools for apprenticeship on-the-job and technical training in Canada;
• to facilitate the mobility of apprentices and skilled workers in Canada;
• to supply employers, employees, associations, industries, training institutions and governments
with occupational standards.

Any questions, comments, or suggestions for changes, corrections, or revisions to this standard or any of
its related products may be forwarded to:

Trades and Apprenticeship Division

Apprenticeship and Sectoral Initiatives Directorate
Employment and Social Development Canada
140 Promenade du Portage, Phase IV
Gatineau, Quebec K1A 0J9

4 Red Seal Occupational Standard - Baker

Acknowledgements
The CCDA and ESDC wish to express sincere appreciation for the contribution of the many
tradespersons, industrial establishments, professional associations, labour organizations, provincial and
territorial government departments and agencies, and all others who contributed to this publication.

Special thanks are offered to the following representatives who contributed greatly to the original draft of
the standard and provided expert advice throughout its development:

Paul Aboud British Columbia

Jayme Bognar Ontario
Jay Cummings Alberta
Chelsey Rae Des Roches Ontario
Mathew James Duffy Baking Association of Canada
Rita Gower British Columbia
Manmohan Kumar Alberta
Alex Mollet Ontario
Tracey Muzzolini Baking Association of Canada
Doug Overes Alberta
Charmaine Roma Nova Scotia

This standard was prepared by the Apprenticeship and Sectoral Initiatives Directorate of ESDC. The
coordinating, facilitating and processing of this standard were undertaken by employees of the standards
development team of the Trades and Apprenticeship Division and of Ontario, the host jurisdiction for this
trade.

5 Red Seal Occupational Standard - Baker

Structure of the Occupational Standard
This standard contains the following sections:

Methodology: an overview of the process for development, review, validation and weighting of the
standard

Description of the Baker trade: an overview of the trade’s duties, work environment, job requirements,
similar occupations and career progression

Trends in the Baker trade: some of the trends identified by industry as being the most important for
workers in this trade

Skills for Success Summary: an overview of how each of the skills for success (formerly called
essential skills) is applied in this trade

Roles and Opportunities for Skilled Trades in a Sustainable Future: an overarching description of
how in the context of climate change, skilled trades play a large role in implementing solutions and
adjusting to changes in the world. In addition to highlighting the importance of this awareness, the
standard may also contain more details on activities, skills and knowledge elements that are specific to
the 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

Language Requirements: description of the language requirements for working and studying in this
trade in Canada

Pie Chart of Red Seal Examination Weightings: a graph which depicts the national percentages of
exam questions assigned to the major work activities

Task Matrix and Weightings: a chart which outlines graphically the major work activities, tasks and sub-
tasks of this standard and the national percentages of exam questions assigned to the major work
activities and tasks

Harmonization of Apprenticeship Training: the aspects of apprenticeship training that participating

provinces and territories have agreed upon to substantively align apprenticeship systems across Canada

Major Work Activity (MWA): the largest division within the standard that is comprised of a distinct set of
trade activities

Task: distinct actions that describe the activities within a major work activity

Task Descriptor: a general description of the task

Sub-task: distinct actions that describe the activities within a task

6 Red Seal Occupational Standard - Baker

 Skills:

Performance Criteria: description of the activities that are done as the sub-task is
performed

Evidence of Attainment: proof that the activities of the sub-task meet the expected
performance of a tradesperson who has reached journeyperson level

Range of Variables: elements and examples (not all inclusive) that provide a more in-depth
description of a term used in the performance criteria and evidence of attainment

Knowledge:

Learning Outcomes: describes what should be learned relating to a sub-task while

participating in technical or in-school training

Learning Objectives: topics to be covered during technical or in-school training in order to

meet the learning outcomes for the sub-task

Range of Variables: elements and examples (not all inclusive) that provide a more in-depth
description of a term used in the learning outcomes and learning objectives

Appendix A – Acronyms: a list of acronyms used in the standard with their full name

Appendix B – Tools and Equipment / Outils et équipement: a bilingual non-exhaustive list of tools and
equipment used in this trade

Appendix C – Glossary / Glossaire: bilingual definitions or explanations of selected technical terms

used in the standard

7 Red Seal Occupational Standard - Baker

Methodology
Development of the Standard
A draft standard is developed by a broad group of trade representatives, including tradespeople,
instructors and employers at a National Workshop led by a team of facilitators. This draft standard breaks
down all the tasks performed in the occupation and describes the knowledge and abilities required for a
tradesperson to demonstrate competence in the trade.

Harmonization of Apprenticeship Training

An analysis of all provinces’ and territories’ apprenticeship programs is performed and recommendations
are made on harmonizing the name of the trade, the hours of training required and the number of levels
of training. Provinces and territories consult with their respective industry stakeholders on these elements
and revisions are discussed until consensus is reached. Following the development of the workshop draft
of the RSOS, participants discuss and come to consensus on the sequence of training topics, as
expressed in the new standard. Their sequencing recommendations are reviewed by stakeholders in
participating provinces and territories and further discussions are convened to reach consensus and to
identify any exceptions.

Online Survey
Stakeholders are asked to review and validate the activities described in the new standard via an online
survey. These stakeholders are invited to participate in this consultation through apprenticeship
authorities, as well as national stakeholder groups.

Draft Review
The RSOS development team forwards a copy of the standard to provincial and territorial authorities who
consult with industry representatives to review it. Their recommendations are assessed and incorporated
into the standard.

Validation and Weighting

Participating provinces and territories also consult with industry to validate and weight the document for
the purpose of planning the makeup of the Red Seal Interprovincial Examination for the trade. They
validate and weight the major work activities (MWA), tasks and sub-tasks, of the standard as follows:

MWA Each jurisdiction assigns a percentage of questions to each MWA for an examination
that would cover the entire trade.
Tasks Each jurisdiction assigns a percentage of exam questions to each task within a MWA.
Sub-tasks Each jurisdiction indicates, with a “yes” or “no”, whether or not each sub-task is
performed by skilled workers within the occupation in its jurisdiction.

The results of this exercise are submitted to the RSOS development team who then analyzes the data
and incorporates it into the document. The RSOS provides the individual jurisdictional validation results
as well as the national averages of all responses. The national averages for MWA and task weighting
guide the Interprovincial Red Seal Examination plan for the trade.

The validation of the RSOS is used to identify common core sub-tasks across Canada for the occupation.
If at least 70% of the responding jurisdictions’ industry performs a sub-task, it shall be considered
common core. Interprovincial Red Seal Examination questions are limited to the common core sub-tasks
identified through this validation process.

8 Red Seal Occupational Standard - Baker

Definitions for Validation and Weighting

yes sub-task performed by qualified workers in the occupation in that province or

territory
no sub-task not performed by qualified workers in the occupation in that province or
territory
NV standard Not Validated by that province or territory
ND trade Not Designated in a province or territory
Not Common sub-task, task or MWA performed less than 70% of responding jurisdictions; these
Core (NCC) will not be tested by the Interprovincial Red Seal Examination for the trade
National average percentage of questions assigned to each MWA and task in Interprovincial
Average % Red Seal Examination for the trade

Provincial/Territorial Abbreviations

NL Newfoundland and Labrador

NS Nova Scotia
PE Prince Edward Island
NB New Brunswick
QC Quebec
ON Ontario
MB Manitoba
SK Saskatchewan
AB Alberta
BC British Columbia
NT Northwest Territories
YT Yukon Territory
NU Nunavut

9 Red Seal Occupational Standard - Baker

Description of the Baker Trade
“Baker” is this trade’s official Red Seal occupational title approved by the CCDA. This standard covers
tasks performed by bakers.

Bakers prepare products such as fermented goods, cookies, quick breads, pastries, cakes, chocolates,
confections and frozen desserts.

Bakers prepare doughs and batters for baked goods according to formulations. They use mechanized
and non-mechanized tools and equipment such as measuring devices, different types of pans, and weight
scales in the production of baked goods. Some tools and equipment are digital or computerized. Bakers
use bakery equipment such as ovens, fryers, mixers, dough handling equipment, refrigerators and
freezers. Other specialized equipment includes chocolate tempering (crystalizing) machines, ice cream
makers and depositors. Bakers are responsible for maintaining their tools and equipment in a clean, safe
and sanitary manner.

The baker trade is continually evolving and is comprised of multiple specialties within the sector. These
may include a global diversity of food preparation and products. Bakers may specialize as artisanal bread
bakers, pâtissiers, chocolatiers, and confectioners, each requiring specific skills, knowledge, techniques,
and expertise. They may also specialize in preparing baked goods according to dietary and varying
nutritional requirements.

Bakers may be employed in workplaces such as bakeries, supermarkets, catering companies, hotels,
restaurants, cruise ships, institutional facilities, research and development labs, ingredient suppliers and
bakery equipment manufacturers. They may also be self-employed. Types of bakeries include retail,
in-store, specialty establishments, wholesale and industrial. Bakery products are produced seven days a
week. There can be a variety of shifts available that might appeal to an individual baker. The working
hours of a baker may be challenging, but the sense of satisfaction of working in the trade can outweigh
the challenges.

The work environment for this trade is clean, sanitary and well-lit. Depending on the work performed, a
baker can expect to be exposed to hot and cold environments. They must, at all times, maintain quality of
food and ensure that food safety and sanitation guidelines are followed for preparation, serving and
storage of bakery products.

Bakers must be able to apply formulations and be able to adapt them to available ingredients and the
current requirements. They must be conscious of health information such as dietary requirements and
allergies. Bakers must also be able to work independently, as part of a team and help their colleagues.
They must have good organizational skills and the ability to multi-task to effectively do their jobs. Other
important abilities for bakers include strong numeracy, literacy, communication and customer service
skills.

In general, the work requires physical stamina, hand-eye coordination, fine motor skills and creativity. It
involves standing for extended periods, functioning in close quarters, performing repetitive tasks, and
lifting heavy objects such as pots and heavy bags. Bakers must also have a commitment to sanitation,
nutrition and ongoing learning. Baking requires personal attributes such as a strong work ethic and an
ability to work with strict timelines.

Occupational hazards include burns, cuts, respiratory illness, slips, falls, repetitive strain and injuries from
heavy lifting.

10 Red Seal Occupational Standard - Baker

Bakers may be involved in several business aspects of the profession such as inventory control, food
safety management, product development, product merchandising, production scheduling, purchasing,
costing and recycling. Through their work they develop an in-depth knowledge of baking science and
bakery product nutrition.

Experienced bakers may use the skills they develop in this trade to work in sales and marketing,
teaching, product research and development, and bakery management. They may act as mentors and
trainers to apprentices in the trade.

The baker trade has some similarities or overlaps with the work of cooks.

11 Red Seal Occupational Standard - Baker

Trends in the Baker Trade
Technology
Social media exposure and marketing are important developments in the industry. These platforms are
influencing bakers to become more innovative in creating bakery products that “play well” on social media
(e.g., unique presentation with bright colours, creative design and appealing packaging). These social
media platforms also provide outlets for consumer reviews and feedback.

Consumer demand for convenience and quality food is driving other technological changes in the food
service industry. Digital ordering platforms provide new challenges for bakers who must develop product
options that can be prepared and shipped without diminished quality.

Consumers expect greater transparency in all aspects of their food choices. Regulations and emerging
software technologies enable consumers to make more informed decisions. As a result, bakers may need
to adapt to this technology by becoming more informed on the ingredients they are using and
communicating this information to consumers.

There is new software available to bakers for formulation development, food procurement and business
applications such as inventory management.

Tools and Equipment

Bakers must become familiar with new tools and equipment that are continually being introduced in
bakeries. Some examples include automated equipment such as programmable combi-ovens, thermal
circulators, vacuum ovens, wireless sensors, steam-injection ovens, anti-griddles, edible ink printers and
induction burners.

Food Safety and Dietary Requirements

There is an increasing awareness of allergens, food sensitivities and risks of cross-contamination. There
is more training available about these issues and practices, which are made more accessible in online
formats. This is also true for other dietary and consumer considerations such as health, ethical, and
religious requirements as well as personal preferences.

There is an improved availability of information about products, baking ingredients and their contents in
the supply chain and their potential cross-contaminations and exposures.

Products/Materials
Consumer demand for artisan baking has increased exponentially. Consequently, these products have
now become mainstream.

There is an increase in the use of biodegradable and compostable packaging (e.g., produced using
coconut husks, bamboo, sugarcane husks or cornstarch).

It is becoming more common for some venues to repurpose ingredients for the production of in-house
products. For example, some bakeries now use alternate forms of flour such as spent barley flour from
the beer and spirits brewing industry or spent coffee flour from cold brewing processes. Also, there is a
highlighted use of “imperfect” produce in products to encourage a zero-waste philosophy.

12 Red Seal Occupational Standard - Baker

Bakers may produce a wide variety of healthy baked goods that are now influenced by trends such as the
agricultural philosophy of farm to table, the production of plant-based products and use of heritage grains.
There is a trend of some bakeries growing their own produce or manufacturing ingredients in-house.
Some examples of this include in-house herb gardens, rooftop gardens and flour mills.

Legalization of cannabis has generated an interest in this as a small and specialized niche but has not
affected most of the baking industry. Other legislative changes defining healthy food choices and
ingredients will impact the production of baking industry products.

Social Responsibility and Sustainability

Consumers increasingly want more value for their money and expect bakeries to contribute towards
social responsibility (e.g., supporting local farmers, sensible sourcing and reduced footprint). As a result,
an increasing number of bakeries are adapting their sourcing methods to be more environmentally
sustainable.

A growing number of businesses are striving to significantly reduce food waste by composting, recycling
and donating food leftovers. There is also an emphasis on decreasing water usage whenever possible.
Bakers are expected to become more resourceful and innovative in making use of the entirety of base
ingredients.

13 Red Seal Occupational Standard - Baker

Skills for Success Summary
Skills for Success are needed in a quickly changing world for work, learning and life. They are
foundational for building other skills and important for effective social interaction. Everyone benefits from
having these skills as they help individuals get a job, progress at their current job and change jobs. They
also help individuals become active members of their community and succeed in learning.

Through extensive research and consultations, the Government of Canada launched the new Skills for
Success model renewing the previous Essential Skills framework to better reflect the needs of the current
and future labour market.

The summary presented here is based on existing Essential Skills profiles and will be updated to align
with the new Skills for Success model over time.

Reading
Bakers require strong reading skills to refer to formulation instructions, techniques, product labels, memos
and bulletins, task instructions, outstanding work from employers, special orders, equipment malfunctions
and supply deliveries. Bakers also need to consult various organizations, such as the Canadian Food
Inspection Agency and Public Health Authorities for food handling and food importing regulations as well
as industry publications for enhancing their knowledge.

Document Use
Bakers must consult product labels for warnings, enter data into label templates and locate data in
formulations, lists and tables. They work with specification (spec) sheets, production sheets, bake orders,
and tracking and quality control forms.

Writing
Writing skills are used by bakers to write brief notes in production logs, training forms, health and safety
forms, and comments on formulations, bake orders and production sheets. When required, they may
write product descriptions, memos or bulletins.

Oral Communication
Bakers require good oral communication and customer service skills. They discuss baking supplies with
suppliers, baking order details and nutritional information with customers, and current work assignments
and products with co-workers. Bakers interact with apprentices to teach them the trade of baking.

Numeracy
Bakers are required to have numeracy skills to calculate portions and ingredient quantities when
modifying formulations, and measurements when using weigh scales and thermometers. They may
calculate nutritional information for customers. Bakers do costing, maintain inventories, do scheduling and
estimate time to complete baking tasks.

14 Red Seal Occupational Standard - Baker

Thinking
Bakers identify ways to modify formulations, choose items for specials, and select decorating styles and
appropriate equipment needed. The ability to problem-solve is required in situations such as when there
are not enough baking supplies, formulations do not turn out as expected or there are customer special
requests for orders. Bakers have the ability to manage several tasks simultaneously.

Working with Others

Bakers work in coordination with others to prepare, bake, assemble and decorate baked goods.
Teamwork is an essential aspect of this work as bakers participate in discussions about work processes
and offer suggestions for improving those processes. Giving and receiving feedback is an important
aspect of working in this industry.

Digital Technology
Bakers require proficiency with word processing, spreadsheets, and several other areas. They often use
the Internet to browse websites devoted to baking topics for ideas, inspiration and nutritional information.
They may also search for information about products and equipment at suppliers’ websites. Digital
equipment is used to perform ordering, recipe and nutrition management, and inventory control. Digital
cameras and imaging equipment are used in cake decorating as well as marketing and sales.

Continuous Learning
Bakers need to learn continuously to keep abreast of new food and taste trends, to research new
products and to improve their baking techniques. They learn through their daily work experiences, by
observing other bakers, and by reading cookbooks, websites and industry publications. In addition, they
may attend baking competitions, baking seminars and courses.

15 Red Seal Occupational Standard - Baker

Roles and Opportunities for Skilled Trades in a
Sustainable Future
Climate change affects all of us. Trades play a large role in implementing solutions and adjusting to
changes in the world.

Throughout this standard, there may be specific references to tasks, skills and knowledge that clearly
show this trade’s role in a more sustainable future. Each trade has different roles to play and contributions
to make in their own way.

For example:

• Construction tradespeople need to consider the materials they are using, building methods, and
improvements to mechanical and electrical installations. There are important changes to codes and
standards to help meet the climate change goals and commitments set for 2030 and 2050.
Retrofits and new construction of low-energy buildings provide enormous opportunities for workers
in this sector. Concepts, such as energy efficiency and regarding buildings as systems are
foundational.

• Automotive and mechanical trades are seeing a shift towards the electrification of vehicles and
equipment. As a result, new skills and knowledge will be required for tradespeople working in this
sector. There are mandates for sales of new light-duty zero-emission vehicles (ZEV) in Canada,
with the goal of achieving 100% ZEV sales by 2035. Due to this mandate, the demand for these
vehicles is growing quickly among consumers and fleets. With this escalating demand, the need for
skilled workers to maintain and repair these vehicles is also increasing.

• In industrial and resource sectors, there is pressure to move towards increased electrification of
industrial processes. Many industrial and commercial facilities are also being upgraded to improve
energy efficiency in areas such as lighting systems, and new production processes and
technologies. There are also opportunities in carbon capture, utilization and storage (CCUS), as
well as the production and export of low-carbon hydrogen.

• Trades in the service sector may also need to be aware of responsible sourcing, as well as efficient
use of products and materials. New ways of working better are always a part of the job.

There are fast-moving changes in guidelines, codes, regulations and specifications. Many are being
implemented for the purpose of energy efficiency and climate change. Those that affect specific trades
may be mentioned within the standard. Examples of these guidelines and legislation include:

• The National Energy Code of Canada for Buildings (NECB).

• The Canadian Net-Zero Emissions Accountability Act (CNZEAA).

• programs that encourage sustainable building design and construction such as Leadership in
Energy and Environmental Design (LEED) and the Zero Carbon Building (ZCB) standards.

• the Montreal Protocol for phasing out R22 refrigerants.

• energy efficiency programs such as ENERGY STAR.

• principles of the United Nations Declaration for the Rights of Indigenous Peoples pertaining to
energy sector development.

16 Red Seal Occupational Standard - Baker

Apprentices and tradespeople need to increase their climate literacy and reinforce their own
understanding of energy issues and environmental practices. It is important for them to understand why
these changes are happening and their effect on trades’ work. While individual tradespeople and
apprentices may not be able to choose certain elements like; the architectural design of buildings,
building material selection, regulatory requirements, use of electric vehicles and technologies, they must
understand the impact of using these elements in their work. Impacts include using environmentally
friendly products and following requirements related to the disposal and recycling of materials.

In apprenticeship, as well as in ongoing professional development, employers and instructors should

encourage learning about these concepts, why they are important, how they are implemented, and the
overarching targets they are aiming to achieve.

All in all, it’s about doing the work better and building a better world.

17 Red Seal Occupational Standard - Baker

Industry Expected Performance
All tasks must be performed according to the applicable jurisdictional codes and standards. All health and
safety standards must be respected and observed. Work should be performed efficiently and to a high
quality without material waste or environmental damage. All requirements of employers, manufacturers,
customers and quality control policies must be met. At a journeyperson level of performance, all tasks
must be done with minimal direction and supervision. As a journeyperson progresses in their career there
is an expectation they continue to upgrade their skills and knowledge to maintain pace with industry and
promote continuous learning in their trade through mentoring of apprentices.

18 Red Seal Occupational Standard - Baker

Language Requirements
It is expected that journeypersons are able to understand and communicate in either English or French,
which are Canada’s official languages. English or French are the common languages of business as well
as languages of instruction in apprenticeship programs.

19 Red Seal Occupational Standard - Baker

Pie Chart
of Red Seal Examination
Weightings

F A
E 8% 16%
10%

D
17%
B
27%

C
22%

MWA A Performs common occupational skills 16%

MWA B Prepares fermented goods 27%
MWA C Prepares cookies, bars, quick breads, pastry doughs and cakes 22%
MWA D Performs assembly and finishing 17%
MWA E Prepares chocolate, confections and sugar work 10%
MWA F Prepares desserts, ice creams and ices 8%

This pie chart represents a breakdown of the interprovincial Red Seal examination. Percentages are
based on the collective input from workers from the trade from across Canada. The Task Matrix on the
next pages indicates the breakdown of tasks and sub-tasks within each Major Work Activity and the
breakdown of questions assigned to the Tasks. The Interprovincial examination for this trade has
150 questions.

20 Red Seal Occupational Standard - Baker

Baker
Task Matrix and Weightings
A – Performs common occupational skills 16%

Task A-1 A-1.01 Maintains safe work A-1.02 Uses personal A-1.03 Maintains
Performs safety- and hygiene-related environment protective equipment (PPE) professional appearance and
functions and safety equipment personal hygiene
14%

Task A-2 A-2.01 Maintains safe A-2.02 Prevents cross- A-2.03 Cleans and sanitizes
Practices food safety procedures condition and temperature of contamination of raw tools and equipment
14% raw ingredients and finished ingredients and finished
products products

Task A-3 A-3.01 Uses non-mechanized A-3.02 Uses mechanized tools

Uses and maintains tools and tools and equipment
equipment
12%

Task A-4 A-4.01 Schedules production A-4.02 Organizes workplace

Organizes work and workflow and workspace
17%

Task A-5 A-5.01 Orders products A-5.02 Receives products A-5.03 Manages inventory
Manages products and information
18%

A-5.04 Performs quality A-5.05 Stores bakery products A-5.06 Packages bakery
control assessments on products
bakery products

Task A-6 A-6.01 Performs portion A-6.02 Uses convenience A-6.03 Uses formulations
Performs routine work practices control foods
13%

A-6.04 Applies dietary

information

21 Red Seal Occupational Standard - Baker

Task A-7 A-7.01 Adapts bakery A-7.02 Selects ingredients to A-7.03 Prepares food to meet
Adapts baking practices to meet dietary practices to meet dietary meet dietary requirements dietary requirements
requirements requirements
12%

Task A-8 A-8.01 Uses communication A-8.02 Uses mentoring

Uses communication and mentoring techniques techniques
techniques
0%

B – Prepares fermented goods 27%

Task B-9 B-9.01 Mixes ingredients for B-9.02 Manages pre-ferment

Prepares pre-ferment pre-ferment process
14%

Task B-10 B-10.01 Manages dough B-10.02 Mixes ingredients for B-10.03 Manages bulk
Prepares dough temperature fermented goods fermentation
26%

Task B-11 B-11.01 Divides dough B-11.02 Shapes dough B-11.03 Monitors final proof
Forms dough of dough
22%

Task B-12 B-12.01 Laminates dough B-12.02 Performs make-up of B-12.03 Monitors final proof
Forms laminated dough laminated dough products of laminated dough products
18%

Task B-13 B-13.01 Applies pre-bake B-13.02 Bakes fermented B-13.03 Deep-fries fermented
Finishes fermented goods finish goods goods
20%

22 Red Seal Occupational Standard - Baker

C – Prepares cookies, bars, quick breads, pastry doughs and cakes 22%

Task C-14 C-14.01 Mixes cookie and bar C-14.02 Performs make-up of C-14.03 Bakes cookies and
Prepares cookies and bars ingredients cookies and bars bars
21%

Task C-15 C-15.01 Mixes quick bread C-15.02 Performs make-up of C-15.03 Bakes quick breads
Prepares quick breads ingredients quick breads
22%

Task C-16 C-16.01 Mixes pastry dough C-16.02 Performs make-up of C-16.03 Bakes pastry doughs
Prepares pastry doughs ingredients pastry doughs
28%

Task C-17 C-17.01 Mixes cake C-17.02 Portions mixture for C-17.03 Bakes cakes
Prepares cakes ingredients cakes
29%

23 Red Seal Occupational Standard - Baker

D – Performs assembly and finishing 17%

Task D-18 D-18.01 Performs make-up of D-18.02 Cooks creams, D-18.03 Holds products for
Prepares creams, custards, sweet creams, custards, sweet custards and sweet fillings use
fillings, decorating pastes and icings fillings, decorating pastes and
22% icings

Task D-19 D-19.01 Performs make-up of D-19.02 Holds savoury fillings D-19.03 Portions savoury
Prepares savoury fillings savoury fillings for use fillings
12%

Task D-20 D-20.01 Performs make-up of D-20.02 Performs make-up of D-20.03 Holds sauces, glazes
Prepares sauces, glazes and garnishes sauces and glazes garnishes and garnishes for use
16%

Task D-21 D-21.01 Performs make-up D-21.02 Bakes sweet and

Assembles and bakes sweet and and assembly of sweet and savoury pastries
savoury pastries savoury pastries
14%

Task D-22 D-22.01 Performs make-up D-22.02 Portions cakes and

Assembles cakes and other baked and assembly of cakes and other baked goods
goods other baked goods
20%

Task D-23 D-23.01 Applies sauces, D-23.02 Applies garnishes and

Decorates and finishes baked goods toppings and glazes decorative products
16%

24 Red Seal Occupational Standard - Baker

E – Prepares chocolate, confections and sugar work 10%

Task E-24 E-24.01 Selects quality and E-24.02 Prepares fillings for E-24.03 Prepares couvertures
Prepares chocolate types of chocolate chocolate and compounds
62%

E-24.04 Uses couvertures and

compounds

Task E-25 E-25.01 Boils sugar and sugar E-25.02 Forms sugar and E-25.03 Creates artistic
Prepares confections and sugar work substitutes sugar substitutes garnishes and sugar work
38%

E-25.04 Prepares confections

F – Prepares desserts, ice creams and ices 8%

Task F-26 F-26.01 Plans plate design F-26.02 Assembles

Prepares plated desserts components
29%

Task F-27 F-27.01 Prepares bases for F-27.02 Performs make-up of

Prepares ice creams and ices ice creams and ices ice creams and ices
37%

Task F-28 F-28.01 Performs make-up of F-28.02 Assembles frozen F-28.03 Holds frozen desserts
Prepares frozen desserts frozen dessert components dessert components
34%

25 Red Seal Occupational Standard - Baker

 Harmonization of Apprenticeship Training
Provincial and territorial apprenticeship authorities are each responsible for their respective
apprenticeship programs. In the spirit of continual improvement, and to facilitate mobility among
apprentices in Canada, participating authorities have agreed to work towards harmonizing certain aspects
of their programs where possible. After consulting with their stakeholders in the trade, they have reached
consensus on the following elements. Note that implementation of these elements may vary from
jurisdiction to jurisdiction, depending on their own circumstances. For more information on the
implementation in any province and territory, please contact that jurisdiction’s apprenticeship authority.

1. Trade name
The official Red Seal name for this trade is Baker.

2. Number of Levels of Apprenticeship

The number of levels of technical training recommended for this trade is three (3).

3. Total Training Hours

The total hours of training, including both on-the-job and in-school training for this trade is 5400.

4. Sequencing Topics and Related Sub-tasks

The topic titles in the table below are placed in a column for each apprenticeship level for technical
training. Each topic is accompanied by the sub-tasks and their reference number. The topics in the grey
shaded cells represent those that are covered “in context” with other training in the subsequent years.

Level 1 Level 2 Level 3

Context Context
Safety- and Hygiene-Related Functions Safety- and Hygiene-Related Functions
Tools and Equipment Tools and Equipment
Safety- and Hygiene-Related Functions
1.01 Maintains safe work environment
1.02 Uses personal protective equipment (PPE)
and safety equipment
1.03 Maintains professional appearance and
personal hygiene
Food Safety Procedures
2.01 Maintains safe condition and temperature
of raw ingredients and finished products
2.02 Prevents cross-contamination of raw
ingredients and finished products
2.03 Cleans and sanitizes tools and equipment
Tools and Equipment
3.01 Uses non-mechanized tools
3.02 Uses mechanized tools and equipment
Organizes Work Organizes Work
4.02 Organizes workplace and workspace 4.01 Schedules production and workflow
Products and Information Management Products and Information Management
5.02 Receives products 5.01 Orders products
5.05 Stores bakery products 5.02 Receives products
5.06 Packages bakery products 5.03 Manages inventory
5.04 Performs quality control assessments

26 Red Seal Occupational Standard - Baker

 Routine Work Practices Routine Work Practices Routine Work Practices
6.01 Performs portion control 6.02 Uses convenience foods 6.04 Applies dietary information
6.03 Uses formulations 6.04 Applies dietary information
Baking Practices to Meet Dietary Requirements Baking Practices to Meet Dietary Requirements
7.01 Adapts bakery practices to meet dietary 7.02 Selects ingredients to meet dietary
requirements requirements
7.02 Selects ingredients to meet dietary 7.03 Prepares food to meet dietary requirements
requirements
Communication Techniques Mentoring Techniques
8.01 Uses communication techniques 8.02 Uses mentoring techniques
Pre-Ferment Preparation Pre-Ferment Preparation
9.01 Mixes ingredients for pre-ferment 9.01 Mixes ingredients for pre-ferment
9.02 Manages pre-ferment process 9.02 Manages pre-ferment process
Dough (Preparation) Dough (Preparation)
10.01 Manages dough temperature 10.01 Manages dough temperature
10.02 Mixes ingredients for fermented goods 10.02 Mixes ingredients for fermented goods
10.03 Manages bulk fermentation 10.03 Manages bulk fermentation
Dough (Forming) Dough (Forming)
11.01 Divides dough 11.01 Divides dough
11.02 Shapes dough 11.02 Shapes dough
11.03 Monitors final proof of dough 11.03 Monitors final proof of dough
Laminated Dough Laminated Dough Laminated Dough
(Introduction) 12.01 Laminates dough 12.01 Laminates dough
12.01 Laminates dough 12.02 Performs make-up of laminated dough 12.02 Performs make-up of laminated dough
products products
12.03 Monitors final proof of laminated dough 12.03 Monitors final proof of laminated dough
products products
Fermented Goods (Finishes) Fermented Goods (Finishes)
13.01 Applies pre-bake finish 13.01 Applies pre-bake finish
13.02 Bakes fermented goods 13.02 Bakes fermented goods
13.03 Deep-fries fermented goods 13.03 Deep-fries fermented goods
Cookies and Bars Cookies and Bars
14.01 Mixes cookie and bar ingredients 14.01 Mixes cookie and bar ingredients
14.02 Performs make-up of cookies and bars 14.02 Performs make-up of cookies and bars
14.03 Bakes cookies and bars 14.03 Bakes cookies and bars
Quick Breads
15.01 Mixes quick bread ingredients
15.02 Performs make-up of quick breads
15.03 Bakes quick breads
Pastry Doughs Pastry Doughs Pastry Doughs
16.01 Mixes pastry dough ingredients 16.01 Mixes pastry dough ingredients 16.01 Mixes pastry dough ingredients
16.02 Performs make-up of pastry doughs 16.02 Performs make-up of pastry doughs 16.02 Performs make-up of pastry doughs
16.03 Bakes pastry doughs 16.03 Bakes pastry doughs 16.03 Bakes pastry doughs
Cakes Cakes Cakes
17.01 Mixes cake ingredients 17.01 Mixes cake ingredients 17.01 Mixes cake ingredients
17.02 Portions mixture for cakes 17.02 Portions mixture for cakes 17.02 Portions mixture for cakes
17.03 Bakes cakes 17.03 Bakes cakes 17.03 Bakes cakes
Creams, Custards, Sweet Fillings, Decorating Creams, Custards, Sweet Fillings, Decorating Creams, Custards, Sweet Fillings, Decorating
Pastes and Icings Pastes and Icings Pastes and Icings
18.01 Performs make-up of creams, custards, 18.01 Performs make-up of creams, custards, 18.01 Performs make-up of creams, custards,
sweet fillings, decorating pastes and icings sweet fillings, decorating pastes and icings sweet fillings, decorating pastes and icings
18.02 Cooks creams, custards and sweet fillings 18.02 Cooks creams, custards and sweet fillings 18.02 Cooks creams, custards and sweet fillings
18.03 Holds products for use 18.03 Holds products for use 18.03 Holds products for use
Savoury Fillings
19.01 Performs make-up of savoury fillings
19.02 Holds savoury fillings for use
19.03 Portions savoury fillings

27 Red Seal Occupational Standard - Baker

 Sauces, Glazes and Garnishes Sauces, Glazes and Garnishes
20.01 Performs make-up of sauces and glazes 20.02 Performs make-up of garnishes
20.03 Holds sauces, glazes and garnishes for use 20.03 Holds sauces, glazes and garnishes for use
Sweet and Savoury Pastries Sweet and Savoury Pastries Sweet and Savoury Pastries
(Assembles and Bakes) (Assembles and Bakes) (Assembles and Bakes)
21.01 Performs make-up and assembly of sweet 21.01 Performs make-up and assembly of sweet 21.01 Performs make-up and assembly of sweet
and savoury pastries and savoury pastries and savoury pastries
21.02 Bakes sweet and savoury pastries 21.02 Bakes sweet and savoury pastries 21.02 Bakes sweet and savoury pastries
Cakes and Other Baked Goods Cakes and Other Baked Goods Cakes and Other Baked Goods
(Assembles) (Assembles) (Assembles)
22.01 Performs make-up and assembly of cakes 22.01 Performs make-up and assembly of cakes 22.01 Performs make-up and assembly of cakes
and other baked goods and other baked goods and other baked goods
22.02 Portions cakes and other baked goods 22.02 Portions cakes and other baked goods 22.02 Portions cakes and other baked goods
Baked Goods
(Decorates and Finishes)
23.01 Applies sauces, topping and glazes
23.02 Applies garnishes and decorative products
Chocolate (Introduction) Chocolate
24.01 Selects quality and types of chocolate 24.01 Selects quality and types of chocolate
24.02 Prepares fillings for chocolate 24.02 Prepares fillings for chocolate
24.03 Prepares couvertures and compounds 24.03 Prepares couvertures and compounds
24.04 Uses couvertures and compounds 24.04 Uses couvertures and compounds
Confections and Sugar Work
25.01 Boils sugar and sugar substitutes
25.02 Forms sugar and sugar substitutes
25.03 Creates artistic garnishes and sugar work
25.04 Prepares confections
Plated Desserts Plated Desserts
26.01 Plans plate design 26.01 Plans plate design
26.02 Assembles components 26.02 Assembles components
Ice Creams and Ices
27.01 Prepares bases for ice creams and ices
27.02 Performs make-up of ice creams and ices
Frozen Desserts
28.01 Performs make-up of frozen dessert
components
28.02 Assembles frozen dessert components
28.03 Holds frozen desserts

28 Red Seal Occupational Standard - Baker

Major Work Activity A
Performs common occupational skills
Task A-1 Performs safety- and hygiene-related functions

Task Descriptor
Bakers are expected to perform safety-related functions throughout all activities of the trade. They use
personal protective equipment (PPE) and safety equipment by complying with codes and regulations
such as the Workplace Hazardous Materials Information System (WHMIS) to minimize the potential of
injury to self and others. Bakers must maintain a professional appearance and constantly maintain
personal hygiene.

A-1.01 Maintains safe work environment

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-1.01.01P identify and report potential hazards potential hazards are identified and
reported according to jurisdictional
regulations
A-1.01.02P clear and clean walkways walkways are cleared and cleaned by
removing obstacles, wiping up spills and
placing cautionary signage according to
jurisdictional regulations
A-1.01.03P clean and sanitize workstation workstation is cleaned by washing, rinsing
and sanitizing work surfaces using
prepared and tested solutions according
to manufacturers’ specifications and
jurisdictional regulations
A-1.01.04P maintain clutter-free workstation clutter-free workstation is maintained by
removing unnecessary tools, equipment,
foods and debris
A-1.01.05P store and lock up hazardous products hazardous products are stored and locked
up according to manufacturers’
specifications and jurisdictional
regulations
A-1.01.06P store hazardous equipment and utensils hazardous equipment and utensils are
stored according to company policies,
manufacturers’ specifications and
jurisdictional regulations

29 Red Seal Occupational Standard - Baker

 A-1.01.07P complete cleaning task list on a daily, cleaning task list is completed on a daily,
weekly and monthly basis weekly and monthly basis according to
company policies and jurisdictional
regulations
A-1.01.08P secure workstations when not in use workstations, when not in use, are
secured by minimizing potential hazards
according to procedures
A-1.01.09P lock out equipment equipment is locked out according to
company policies, jurisdictional
regulations and manufacturers’
specifications
A-1.01.10P prepare, test, label and store cleaning and cleaning and sanitation solutions are
sanitation solutions prepared, tested, labelled and stored
according to manufacturers’ specifications
and jurisdictional regulations
A-1.01.11P identify location of safety exits and location of safety exits and assembly
assembly areas areas are identified in event of
dangerous situations according to
jurisdictional regulations
A-1.01.12P identify emergency procedures emergency procedures are identified
according to company policies
A-1.01.13P complete safety-related documents safety-related documents are
completed according to company policies
and jurisdictional regulations
A-1.01.14P organize and file safety-related safety-related documents are organized
documents and filed according to company policies
and jurisdictional regulations

Range of Variables
potential hazards include: water; debris; exposed electrical wires; uneven floors; unidentified liquids and
chemicals; fire; environmental; damaged furniture, fixtures and equipment; poor lighting; inadequate
ventilation
jurisdictional regulations include: Workplace Hazardous Material Information System (WHMIS), Hazard
Analysis Critical Control Points (HACCP), Occupational Health and Safety (OH&S), public health
regulations
procedures include: removing knives, disconnecting electrical appliances, shutting down and locking out
appliances, wiping up spills, placing cautionary signage
dangerous situations include: fire, explosions, gas malfunctions
safety-related documents include: safety data sheets (SDS), job hazard analysis, OH&S, incident forms,
cleaning and maintenance standard operating procedures (SOP)

Knowledge
Learning Outcomes Learning Objectives
A-1.01.01L demonstrate knowledge of industry identify potential hazards and describe
standards and safe work practices safe work practices
identify risks associated with physical and
mental impairment on job

30 Red Seal Occupational Standard - Baker

 A-1.01.02L demonstrate knowledge of bakery identify types of sanitizing products and
sanitation standards describe their applications and
procedures for use
describe importance of sanitizing
complete bakery and equipment
A-1.01.03L demonstrate knowledge of procedures describe method for cleaning and
used to clean and sanitize bakeries and sanitizing
equipment
describe procedures used to maintain a
sanitary food service operation
describe procedures used to disassemble
and assemble bakery tools and
equipment and their accessories for
sanitizing purposes
A-1.01.04L demonstrate knowledge of regulatory interpret jurisdictional regulations
requirements pertaining to health and pertaining to health and safety
safety

Range of Variables
safe work practices include: proper lifting, hoisting and transferring procedures; safe posture and
movements (sitting, standing and bending); removing or restricting loose items (such as jewelry and head
coverings) around machinery
potential hazards include: water; debris; exposed electrical wires; uneven floors; unidentified liquids and
chemicals; fire; environmental; damaged furniture, fixtures and equipment; poor lighting; inadequate
ventilation
procedures used to maintain a sanitary food service operation include: cleaning, sanitizing,
managing waste and recycling, controlling pests and rodents, preventing cross-contamination
jurisdictional regulations include: Workplace Hazardous Material Information System (WHMIS), Hazard
Analysis Critical Control Points (HACCP), Occupational Health and Safety (OH&S), public health
regulations

A-1.02 Uses personal protective equipment (PPE) and safety equipment

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-1.02.01P dress in industry-specific clothing and industry-specific clothing and approved
approved footwear footwear are worn to prevent injuries and
product contamination
A-1.02.02P situate PPE and safety equipment PPE and safety equipment are situated
according to jurisdictional regulations

31 Red Seal Occupational Standard - Baker

 A-1.02.03P select PPE and safety equipment PPE and safety equipment are selected
according to jurisdictional regulations,
task to be performed and company
policies
A-1.02.04P identify worn, defective and expired PPE worn, defective and expired PPE and
and safety equipment safety equipment are identified
according to jurisdictional regulations
and manufacturers’ specifications
A-1.02.05P adjust PPE for individual use PPE is adjusted for individual use to
ensure proper fit

Range of Variables
PPE includes: goggles, respirators, protective gloves (rubber, cut-resistant, heat-resistant), rubber
aprons, non-slip protective footwear
safety equipment includes: fire extinguishers, fire blankets, eye-wash stations, WHMIS stations, first aid
kits, Automatic External Defibrillators (AED)
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Knowledge
Learning Outcomes Learning Objectives
A-1.02.01L demonstrate knowledge of PPE and identify types of PPE and safety
safety equipment, their applications, equipment, and describe their
maintenance and procedures for use applications and procedures for use
describe procedures used to maintain
PPE and safety equipment
A-1.02.02L demonstrate knowledge of regulatory interpret jurisdictional regulations
requirements pertaining to PPE and pertaining to PPE and safety equipment
safety equipment

Range of Variables
PPE includes: goggles, respirators, protective gloves (rubber, cut-resistant, heat-resistant), rubber
aprons, non-slip protective footwear
safety equipment includes: fire extinguishers, fire blankets, eye-wash stations, WHMIS stations, first aid
kits, Automatic External Defibrillators (AED)
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

32 Red Seal Occupational Standard - Baker

 A-1.03 Maintains professional appearance and personal hygiene

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-1.03.01P follow handwashing procedures handwashing procedures are followed
according to jurisdictional regulations
A-1.03.02P maintain good personal hygienic good personal hygienic conditions are
conditions maintained according to company policies
and jurisdictional regulations
A-1.03.03P wear clean work attire clean work attire is worn
A-1.03.04P confine hair hair is confined according to company
policies and jurisdictional regulations to
reduce contamination risks
A-1.03.05P ensure nails are short and clean nails are kept short and clean according
to company policies and jurisdictional
regulations
A-1.03.06P remove jewelry and accessories jewelry and accessories are removed
according to company policies and
jurisdictional regulations to reduce
contamination risks
A-1.03.07P cover all exposed cuts and wounds all exposed cuts and wounds are covered
according to jurisdictional regulations

Range of Variables
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
work attire includes: aprons, pants, shirts, jackets, hats, approved footwear

Knowledge
Learning Outcomes Learning Objectives
A-1.03.01L demonstrate knowledge of personal describe hygienic practices
hygiene principles and practices
A-1.03.02L demonstrate knowledge of procedures describe procedures used to ensure
used to maintain a professional personal hygiene and clean apparel
appearance and maintain personal
hygiene
describe procedures used for hand
washing

33 Red Seal Occupational Standard - Baker

 A-1.03.04L demonstrate knowledge of jurisdictional interpret food health regulations and
regulations pertaining to health and guidelines associated with practice of
safety personal hygiene
interpret jurisdictional regulations and
company guidelines associated with
wearing personal items

Range of Variables
hygienic practices include: frequent handwashing; wearing clean uniforms, hair and beard nets; oral
health; frequent bathing; using single-use towels and hair restraints; managing body odour
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
personal items include: fragrances, jewelry, nail polish, accessories

Task A-2 Practices food safety procedures

Task Descriptor
Practicing food safety procedures is the most critical component of the food service industry and ensures
consumer and employee health and safety. Cleaning and sanitizing are two separate tasks that are both
crucial; cleaning removes physical debris and sanitizing reduces the concentration of microbial
contamination on surfaces to levels that are generally considered safe.

A-2.01 Maintains safe condition and temperature of raw ingredients and finished
products

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-2.01.01P select and use tools and equipment tools and equipment are selected and
used for maintaining safe foods according
to jurisdictional regulations
A-2.01.02P verify and record that raw ingredients and raw ingredients and finished products are
finished products are at required internal checked at specific intervals to ensure
temperature they are at required internal temperature
by using a thermometer and results are
recorded
A-2.01.03P read various types of thermometers various types of thermometers are read
according to manufacturers’ specifications

34 Red Seal Occupational Standard - Baker

 A-2.01.04P monitor temperature of tools and temperature of tools and equipment is
equipment monitored to ensure safety of raw
ingredients and finished products
according to jurisdictional regulations
A-2.01.05P hold, store and monitor raw ingredients raw ingredients and finished products are
and finished products held, stored and monitored at
temperatures and time limits according to
company policies and jurisdictional
regulations
A-2.01.06P discard raw ingredients and finished raw ingredients and finished products are
products discarded according to company policies
and jurisdictional regulations

Range of Variables
tools and equipment include: thermometers, ice baths, blast chillers, bains-marie, refrigerators, freezers,
proofers, retarders
jurisdictional regulations include: WHMIS, HACCP, public health regulations
types of thermometers include: digital, analog, laser

Knowledge
Learning Outcomes Learning Objectives
A-2.01.01L demonstrate knowledge of safe conditions identify required internal temperature of
and temperatures of raw ingredients and cooked and raw foods
finished products
identify storing techniques for hot and
cold foods
identify health concerns of improper food
handling, storage and preparation
identify types of food-borne illnesses, their
causes and prevention
identify potentially hazardous foods
A-2.01.02L demonstrate knowledge of procedures identify safe food handling and storage
used to maintain safe condition and techniques
temperature of raw ingredients and
finished products
describe procedures used to take
temperatures of raw ingredients and
finished products
identify time and temperatures required
for holding hot and cold foods
identify time limits for cooling of cooked
foods

35 Red Seal Occupational Standard - Baker

 describe time and temperature controls
concerning danger zone
A-2.01.03L demonstrate knowledge of regulatory interpret jurisdictional regulations and
requirements pertaining to safe food requirements pertaining to safe food
handling and storage techniques handling and storage techniques

Range of Variables
safe food handling and storage techniques include: preventing cross-contamination, maintaining foods
at safe temperatures, receiving and storing foods (“first-in, first-out” method – FIFO)
jurisdictional regulations include: WHMIS, HACCP, public health regulations

A-2.02 Prevents cross-contamination of raw ingredients and finished products

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-2.02.01P recognize potential food contamination potential food contamination risks are
risks recognized using methods according to
jurisdictional regulations
A-2.02.02P use clean and sanitized work surfaces, clean and sanitized work surfaces, tools
tools and equipment and equipment are used according to
jurisdictional regulations
A-2.02.03P wash hands and change gloves hands are washed and gloves are
changed to avoid potential food
contamination risks
A-2.02.04P follow storage techniques storage techniques are followed
according to company policies and
jurisdictional regulations
A-2.02.05P use designated storage containers, designated storage containers, cutting
cutting boards and utensils specific to boards and utensils specific to products
products are used according to company safety
plan
A-2.02.06P set up sanitizing system equipment sanitizing system equipment is set up
according to jurisdictional regulations

36 Red Seal Occupational Standard - Baker

Range of Variables
potential food contamination risks include: unsanitary work surfaces, improper storage, chemicals,
cross use of utensils and equipment, clothes, cell phones, soiled towels, gloves, biological, physical
methods include: sensory assessments, thermometers, chemical test strips
jurisdictional regulations include: WHMIS, HACCP, public health regulations
storage techniques include: raw food on bottom and cooked food on top, elevate minimum distance
above floor, separate meat items accordingly, cover
sanitizing system equipment includes: pails, spray bottles, gloves

Knowledge
Learning Outcomes Learning Objectives
A-2.02.01L demonstrate knowledge of preventing identify potential food contamination
cross-contamination of raw ingredients risks
and finished products, and associated
principles and practices
identify types of food contaminations, their
causes and prevention
identify sanitizing system equipment
identify sanitizing solutions used to
prevent cross-contamination
identify communicable illnesses
describe principles and practices of
personal hygiene and food safety relating
to cross-contamination
describe storage techniques
A-2.02.02L demonstrate knowledge of dietary identify types of dietary requirements
requirements
A-2.02.03L demonstrate knowledge of regulatory interpret jurisdictional regulations and
requirements pertaining to safe food requirements pertaining to safe food
handling and storage techniques handling and storage techniques

Range of Variables
potential food contamination risks include: unsanitary work surfaces, improper storage, chemicals,
cross use of utensils and equipment, clothes, cell phones, soiled towels, gloves, biological, physical
sanitizing system equipment includes: pails, spray bottles, gloves
communicable illnesses include: gastro-intestinal, hepatitis, Norovirus, COVID
storage techniques include: raw food on bottom and cooked food on top, elevate minimum distance
above floor, separate meat items accordingly, cover
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences
safe food handling and storage techniques include: preventing cross-contamination, maintaining foods
at safe temperatures (temperature danger zone), receiving and storing foods (FIFO)
jurisdictional regulations include: WHMIS, HACCP, public health regulations

37 Red Seal Occupational Standard - Baker

 A-2.03 Cleans and sanitizes tools and equipment

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-2.03.01P identify tools and equipment to be tools and equipment to be cleaned and
cleaned and sanitized sanitized are identified
A-2.03.02P prepare, label and store cleaning and cleaning and sanitation solutions are
sanitation solutions prepared, labeled and stored according to
jurisdictional regulations and
manufacturers’ specifications
A-2.03.03P lock out tools and equipment tools and equipment are locked out
according to company policies,
jurisdictional regulations and
manufacturers’ specifications
A-2.03.04P disassemble tools and equipment for tools and equipment are disassembled
cleaning and sanitizing purposes for cleaning and sanitizing purposes
according to manufacturers’ specifications
A-2.03.05P remove debris from tools and equipment debris from tools and equipment is
removed prior to cleaning and sanitization
using cleaning and sanitizing tools and
equipment
A-2.03.06P apply cleaning procedures cleaning procedures are applied
according to company policies and
jurisdictional regulations
A-2.03.07P apply sanitization procedures sanitization procedures are applied
according to company policies and
jurisdictional regulations
A-2.03.08P rinse and allow tools and equipment to tools and equipment are rinsed and
dry allowed to dry thoroughly
A-2.03.09P reassemble tools and equipment tools and equipment are reassembled
according to manufacturers’ service
information
A-2.03.10P remove lock out kit lock out kit is removed according to
jurisdictional regulations
A-2.03.11P store sanitized tools and equipment in sanitized tools and equipment are
sanitized area stored in sanitized area

38 Red Seal Occupational Standard - Baker

Range of Variables
tools and equipment include: hand tools, pots, pans, baking sheets, ovens, mixers, small appliances,
work surfaces, proofers, retarders
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
cleaning and sanitizing tools and equipment include: dishwasher, thermometer, scouring pads,
brushes, cloths, sinks, buckets, spray bottles
cleaning procedures include: using chemicals, proper heat and drying techniques
sanitization procedures include: using chemicals, proper heat and drying techniques, three-sink method

Knowledge
Learning Outcomes Learning Objectives
A-2.03.01L demonstrate knowledge of cleaning and identify cleaning and sanitizing tools
sanitizing tools and equipment and equipment, and describe their
applications and procedures for use
A-2.04.02L demonstrate knowledge of cleaning identify cleaning products and describe
products and sanitizing solutions their applications and procedures for use
identify sanitizing solutions and describe
their applications and procedures for use
A-2.03.03L demonstrate knowledge of procedures describe procedures used to lock out,
used to clean tools and equipment disassemble and reassemble tools and
equipment, and their accessories
describe cleaning procedures
A-2.04.04L demonstrate knowledge of procedures describe three-sink method
used to sanitize tools and equipment
describe sanitization procedures
A-2.03.05L demonstrate knowledge of regulatory interpret jurisdictional regulations
requirements pertaining to cleaning and pertaining to cleaning and sanitizing
sanitizing tools and equipment tools and equipment

Range of Variables
cleaning and sanitizing tools and equipment include: dishwasher, thermometer, scouring pads,
brushes, cloths, sinks, buckets, spray bottles
tools and equipment include: hand tools, pots, pans, baking sheets, ovens, mixers, small appliances,
work surfaces, proofers, retarders
cleaning procedures include: using chemicals, proper heat and drying techniques
sanitization procedures include: using chemicals, proper heat and drying techniques, three-sink method
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

39 Red Seal Occupational Standard - Baker

Task A-3 Uses and maintains tools and equipment

Task Descriptor
Bakers use non-mechanized and mechanized tools and equipment in the production of food. The
industrial equipment size may vary based on the production and volume of the bakery.

A-3.01 Uses non-mechanized tools

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-3.01.01P select and use non-mechanized tools non-mechanized tools are selected and
used according to formulation and desired
results
A-3.01.02P perform inspection of non-mechanized inspection is performed to identify
tools damaged, worn and defective non-
mechanized tools according to company
policies and jurisdictional regulations
A-3.01.03P maintain non-mechanized tools non-mechanized tools are maintained
according to company policies and
manufacturers’ specifications
A-3.01.04P cover, store and secure non-mechanized non-mechanized tools are covered,
tools stored and secured according to company
policies and manufacturers’ specifications
to ensure safety
A-3.01.05P choose material-appropriate utensils material-appropriate utensils are
chosen to prevent damage to pots and
pans
A-3.01.06P control heat when using pots, pans and heat is controlled to prevent damage to
utensils pots, pans and utensils

Range of Variables
non-mechanized tools include: hand tools, measuring tools, cutting tools, bakeware, cookware, sugar
tools, proofing baskets
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
maintaining non-mechanized tools include: oiling wood on rolling pins or table, calibrating
thermometers and scales, sharpening knives and scrapers
material-appropriate utensils include: high heat resistant silicone, stainless steel, bamboo

40 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
A-3.01.01L demonstrate knowledge of non- identify types of non-mechanized tools,
mechanized tools, their characteristics, and describe their characteristics,
applications, limits and capacities applications, limits and capacities
A-3.01.02L demonstrate knowledge of procedures to describe procedures used to inspect non-
use and maintain non-mechanized tools mechanized tools
describe procedures used to maintain
non-mechanized tools
describe procedures used to cover, store
and secure non-mechanized tools
describe procedures used to sharpen
knives and scrapers with sharpening tools
identify hazards, and describe safe work
practices and precautions when using
non-mechanized tools

Range of Variables
non-mechanized tools include: hand tools, measuring tools, cutting tools, bakeware, cookware, sugar
tools, proofing baskets
maintaining non-mechanized tools include: oiling wood on rolling pins or table, calibrating
thermometers and scales, sharpening knives and scrapers

A-3.02 Uses mechanized tools and equipment

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-3.02.01P select mechanized tools and equipment mechanized tools and equipment are
selected according to task, formulation
and production amount
A-3.02.02P operate mechanized tools and mechanized tools and equipment are
equipment operated according to company policies
and manufacturers’ specifications
A-3.02.03P perform inspection of mechanized tools inspection is performed to identify
and equipment damaged, worn and defective
mechanized tools and equipment
according to company policies,
manufacturers’ specifications and
jurisdictional regulations

41 Red Seal Occupational Standard - Baker

 A-3.02.04P lock out and tag out damaged, worn and mechanized tools and equipment are
defective mechanized tools and locked out and tagged out according to
equipment company policies, jurisdictional
regulations and manufacturers’
specifications
A-3.02.05P assemble and disassemble mechanized mechanized tools and equipment are
tools and equipment assembled and disassembled according
to manufacturers’ specifications
A-3.02.06P maintain mechanized tools and mechanized tools and equipment are
equipment maintained according to company policies
and manufacturers’ specifications
A-3.02.07P cover, store and secure mechanized mechanized tools and equipment are
tools and equipment covered, stored and secured according to
manufacturers’ specifications and
company policies to ensure safety
A-3.02.08P determine mechanized tools and mechanized tools and equipment that
equipment that require maintenance or require maintenance or repair are
repair from an outside source determined and an outside source is
contacted according to company policies
A-3.02.09P update maintenance logs maintenance logs are updated according
to company policies and procedures

Range of Variables
mechanized tools and equipment include: mixers, ovens, packing equipment, dough moulders,
sheeters, dishwashers, refrigerators, freezers
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
maintaining mechanized tools and equipment include: calibrating, lubricating, changing filters,
changing fryer oil

Knowledge
Learning Outcomes Learning Objectives
A-3.02.01L demonstrate knowledge of mechanized identify types of mechanized tools and
tools and equipment, their equipment, and describe their
characteristics, applications, limits and characteristics, applications, limits and
capacities capacities
A-3.02.02L demonstrate knowledge of procedures describe procedures used to inspect
used to operate and maintain mechanized tools and equipment
mechanized tools and equipment
identify hazards, and describe safe work
practices and precautions when operating
mechanized tools and equipment
describe procedures used to maintain
mechanized tools and equipment
describe procedures used to cover, store
and secure mechanized tools and
equipment

42 Red Seal Occupational Standard - Baker

 identify mechanized tools and
equipment that require maintenance and
repair
describe procedures used to lock out and
tag out mechanized tools and
equipment
describe procedures used to disassemble
and reassemble mechanized tools and
equipment
describe procedures used to update
mechanized tools and equipment
maintenance logs
A-3.02.03L demonstrate knowledge of regulatory interpret jurisdictional regulations
requirements pertaining to operation of pertaining to use of mechanized tools
mechanized tools and equipment and equipment

Range of Variables
mechanized tools and equipment include: mixers, ovens, packing equipment, dough moulders,
sheeters, dishwashers, refrigerators, freezers
hazards include: crushing, burns, cuts
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Task A-4 Organizes work

Task Descriptor
Bakers manage their work in an effective and efficient manner by organizing their workplace, workspace
and scheduling production.

A-4.01 Schedules production and workflow

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-4.01.01P conduct start-up activities start-up activities are conducted
according to task, schedules and
workplace procedures
A-4.01.02P inspect workplace workplace is inspected to ensure it is in
safe condition to begin work

43 Red Seal Occupational Standard - Baker

 A-4.01.03P determine and sequence daily activities daily activities are determined and
sequenced according to criteria
A-4.01.04P instruct staff on work to be completed and staff are instructed on work to be
timelines completed and timelines
A-4.01.05P assign work tasks and activities work tasks and activities are assigned
according to factors
A-4.01.06P monitor production and workflow, and production and workflow are monitored,
implement changes as required and changes are implemented as required

Range of Variables
start-up activities include: turning on equipment, assembling tools, removing product from cooler,
proofing product
criteria include: baking preparatory list, ingredient availability, production demands, delivery requirements
factors include: skill required, volume of work, staffing levels, equipment capacity

Knowledge
Learning Outcomes Learning Objectives
A-4.01.01L demonstrate knowledge of food describe importance of sequencing daily
preparation production schedules activities and creating a production
schedule
A-4.01.02L demonstrate knowledge of bakery describe importance of defining roles,
management principles responsibilities and communication
identify strengths and potential areas of
growth for staffs’ skills and knowledge
describe importance of staff coordination
and monitoring progress to ensure flow of
production
A-4.01.03L demonstrate knowledge of procedures identify daily activities to be completed to
used to schedule production and workflow meet production schedule
for food preparation
identify criteria to be considered when
determining and sequencing daily
activities
identify time required for various tasks
and daily activities
identify procedures used to modify
production schedule

Range of Variables
criteria include: baking preparatory list, ingredient availability, production demands, delivery requirements
procedures used to modify production schedule include: formulation conversion, consider labour
needs, production levels

44 Red Seal Occupational Standard - Baker

 A-4.02 Organizes workplace and workspace

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-4.02.01P select and organize ingredients and ingredients and materials are selected
materials required for production and organized according to production
requirements
A-4.02.02P organize tools and equipment tools and equipment are organized
according to production requirements
A-4.02.03P maintain cleanliness and organization of cleanliness and organization of personal
personal workplace and workspace workplace and workspace are maintained
for efficiency and safety

Knowledge
Learning Outcomes Learning Objectives
A-4.02.01L demonstrate knowledge of procedures describe procedures used to organize and
used to organize workplace and maintain bakery workplace and
workspace workspace
describe procedures used to organize
tools and equipment for flow of production
describe procedures used to determine
formulation and operational costs
A-4.02.02L demonstrate knowledge of safe work identify potential hazards, and describe
practices safe work practices pertaining to
organizing workplaces and workspaces
A-4.02.03L demonstrate knowledge of regulatory interpret jurisdictional regulations
requirements pertaining to health and pertaining to health and safety
safety

Range of Variables
safe work practices include: proper lifting and transferring procedures, safe posture and movements
(sitting, standing, rigging, bending), knife safety
potential hazards include: water, debris, exposed electrical wires, uneven floors, chemicals, fire,
environmental
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

45 Red Seal Occupational Standard - Baker

Task A-5 Manages products and information

Task Descriptor
Bakers are involved in ordering, receiving, storing and, at times, transporting of products. They manage
inventory and quality control, and package and store baked goods according to product requirements.
At all stages of production, products must be handled in a safe manner and according to food safety and
jurisdictional regulations.

A-5.01 Orders products

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-5.01.01P determine product specifications product specifications are determined
according to dietary requirements,
budgetary considerations, market
availability and formulation specifications
A-5.01.02P identify ingredient requirements and ingredient requirements are identified and
complete order list order list is completed according to
production needs, dietary requirements,
budgetary considerations, market
availability and formulation specifications
A-5.01.03P determine quantities of products required quantities of products required are
determined according to business
volume, production needs, storage space
and delivery schedule
A-5.01.04P relay product order and specifications to product order and specifications are
product supplier relayed to product supplier according to
production needs
A-5.01.05P interpret vendor product listings vendor product listings are interpreted to
determine if vendor has required
inventory and meets jurisdictional
regulations

Range of Variables
product specifications include: market forms, shelf life, case size, product type, colour
products include: produce, dairy, dry baking goods, eggs, frozen goods, sundries (e.g., cleaning
supplies, packaging, office supplies)
vendors include: major suppliers, local community suppliers

46 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
A-5.01.01L demonstrate knowledge of vendors and identify types of vendors of products
products
identify types of products, describe their
characteristics and to how determine their
quality
describe product sustainability, and
seasonal and local availability
describe product specifications
A-5.01.02L demonstrate knowledge of procedures describe procedures used to order
used to order products products
describe ordering methods

Range of Variables
vendors include: major suppliers, local community suppliers
products include: produce, dairy, dry baking goods, eggs, frozen goods, sundries (e.g., cleaning
supplies, packaging, office supplies)
product specifications include: market forms, shelf life, case size, product type, colour
ordering methods include: phone, electronic, face-to-face

A-5.02 Receives products

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-5.02.01P verify invoices invoices are verified to detect and resolve
discrepancies
A-5.02.02P verify products received products received are verified according
to product specifications, quality and
quantities ordered
A-5.02.03P operate receiving equipment receiving equipment is operated
according to manufacturers’ specifications
A-5.02.04P determine priority of storage products are identified and prioritized for
storage according to form, temperature
and jurisdictional regulations

47 Red Seal Occupational Standard - Baker

Range of Variables
products include: produce, dairy, dry baking goods, eggs, frozen goods, sundries (e.g., cleaning
supplies, packaging, office supplies)
product specifications include: market forms, shelf life, case size, product type, colour
receiving equipment includes: hand carts, conveyors, scales, lifts
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Knowledge
Learning Outcomes Learning Objectives
A-5.02.01L demonstrate knowledge of receiving and describe product specifications
inspecting products
identify types of forms and reports
relating to receiving and inspecting
products
identify types of receiving equipment
used to move products
A-5.02.02L demonstrate knowledge of procedures describe procedures used to receive and
used to receive and inspect products inspect products
describe procedures used to interpret and
complete forms and reports
describe procedures used to confirm
information contained on invoices
describe procedures used for damaged
and returned products
A-5.02.03L demonstrate knowledge of training and interpret standards, jurisdictional
regulatory requirements pertaining to safe regulations and requirements pertaining
food handling practices to safe food handling practices
identify training requirements pertaining to
safe food handling practices

Range of Variables
products include: produce, dairy, dry baking goods, eggs, frozen goods, sundries (e.g., cleaning
supplies, packaging, office supplies)
product specifications include: market forms, shelf life, case size, product type, colour
forms and reports include: requisitions, inventory forms, credit notes/refusals, product tracking slips,
invoices, purchase orders
receiving equipment includes: hand carts, conveyors, scales, lifts
procedures used for damaged and returned products include: highlighting products missing on
invoice; scheduling overage returns; rescheduling delivery; communicating with courier, supplier and
bakery staff; refusing damaged products; photographing damaged products

48 Red Seal Occupational Standard - Baker

 A-5.03 Manages inventory

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-5.03.01P verify quantities of products quantities of products are verified to
ensure par levels according to business
volume
A-5.03.02P verify quality of perishable products quality of perishable products are verified
according to sensory assessment and
date received
A-5.03.03P perform stock rotation stock rotation is performed according to
company policies and using first-in, first-
out (FIFO) method
A-5.03.04P dispose of expired products expired products are disposed of
according to company policies,
jurisdictional regulations and
manufacturers’ specifications

Range of Variables
products include: produce, dairy, dry baking goods, eggs, frozen goods, sundries (e.g., cleaning
supplies, packaging, office supplies)
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

Knowledge
Learning Outcomes Learning Objectives
A-5.03.01L demonstrate knowledge of procedures explain FIFO product rotation method
used for inventory control
describe procedures used to conduct
inventory of products
explain systems used for inventory control
describe procedures for verifying product
specifications
describe waste management
procedures
describe concepts of weights and
measures pertaining to inventory control

49 Red Seal Occupational Standard - Baker

 A-5.03.02L demonstrate knowledge of training and interpret standards, jurisdictional
regulatory requirements pertaining to safe regulations and requirements pertaining
food handling practices to safe food handling practices
identify training requirements pertaining to
safe food handling practices

Range of Variables
products include: produce, dairy, dry baking goods, eggs, frozen goods, sundries (e.g., cleaning
supplies, packaging, office supplies)
product specifications include: market forms, shelf life, case size, unit as purchased, product type,
colour
waste management procedures include: recycling, composting, discarding, reducing, re-purposing,
donating
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

A-5.04 Performs quality control assessments on bakery products

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-5.04.01P apply company and industry standards company and industry standards, and
and safe food practices for quality control safe food practices for quality control are
applied
A-5.04.02P perform sensory assessment of bakery sensory assessment of bakery products
products is performed to ensure they meet
company and quality standards
A-5.04.03P assess shelf life of product shelf life of product is assessed by
checking product characteristics
A-5.04.04P apply labelling requirements labelling requirements are applied
according to jurisdictional regulations
A-5.04.05P confirm weight and adhere to weights and weight is confirmed and weights and
measures regulations measures regulations are adhered to

Range of Variables
sensory assessment includes: taste, touch, smell, visual
product characteristics include: age, texture, artistic impacts, taste, colour
labelling requirements include: allergens information, ingredients in descending order of content,
manufacturer’s address, nutritional values, best before dates
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

50 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
A-5.04.01L demonstrate knowledge of quality control identify quality control assessments, and
assessments describe their characteristics and
applications
A-5.04.02L demonstrate knowledge of procedures describe procedures used to assess shelf
used to perform quality control life of bakery products and product
assessments characteristics
describe procedures used to confirm
weight of bakery products and apply
standards and jurisdictional regulations
describe safe and sanitary work practices
while performing quality control
assessments
A-5.04.03L demonstrate knowledge of regulatory identify standards and jurisdictional
requirements pertaining to labelling of regulations pertaining to labelling
bakery products requirements

Range of Variables
product characteristics include: age, texture, artistic impacts, taste, colour
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
labelling requirements include: allergens information, ingredients in descending order of content,
manufacturer’s address, nutritional values, best before dates

A-5.05 Stores bakery products

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-5.05.01P select storage method storage method is selected according to
type of bakery products
A-5.05.02P label bakery products bakery products are labeled according to
company policies and jurisdictional
regulations
A-5.05.03P select storage area storage area is selected according to
ambient condition requirements, product
type and planned use
A-5.05.04P hold bakery products bakery products are held according to
product type and storage requirements to
prevent damage and spoilage
A-5.05.05P organize storage area space and storage area space and equipment are
equipment organized to accommodate factors

51 Red Seal Occupational Standard - Baker

Range of Variables
storage methods include: wrapping, putting in airtight containers, vacuum-packaging, bagging
jurisdictional regulations include: HACCP, OH&S, public health regulations
ambient conditions include: temperature, humidity, airborne contaminants, odours, light
equipment includes: freezers, refrigerators, shelving, bins, rolling carts, pails, vacuum sealer
factors include: proper air circulation, retrieval of product, food safety

Knowledge
Learning Outcomes Learning Objectives
A-5.05.01L demonstrate knowledge of storage identify storage methods, and describe
methods, their characteristics and their characteristics and applications
applications
A-5.05.02L demonstrate knowledge of procedures describe procedures used to label bakery
used to store bakery products products
describe effects of ambient conditions
on bakery products when selecting
storage area and equipment
describe procedures and factors to
consider when organizing storage area
space and equipment
identify shelf life of various bakery
products
A-5.05.03L demonstrate knowledge of regulatory identify standards and jurisdictional
requirements pertaining to storage of regulations pertaining to storage of
bakery products bakery products
identify standards and jurisdictional
regulations pertaining to labelling of
bakery products

Range of Variables
storage methods include: wrapping, putting in airtight containers, vacuum-packaging, bagging
ambient conditions include: temperature, humidity, airborne contaminants, odours, light
equipment includes: freezers, refrigerators, shelving, bins, rolling carts, pails, vacuum sealer
factors include: proper air circulation, retrieval of product, food safety
jurisdictional regulations include: HACCP, OH&S, public health regulations

52 Red Seal Occupational Standard - Baker

 A-5.06 Packages bakery products

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-5.06.01P select packaging packaging is selected according to
criteria
A-5.06.02P assess bakery product is ready for bakery product is assessed to be ready
packaging for packaging
A-5.06.03P insert separating paper or plastic separating paper or plastic is inserted to
prevent surface area from drying out
A-5.06.04P transfer bakery product into packaging bakery product is transferred into
packaging using tools and equipment
A-5.06.05P slice bread and insert into bread bag bread is sliced using bread slicers and
knives, and sliced loaf is inserted into
bread bag and sealed according to
jurisdictional regulations
A-5.06.06P label bakery products bakery products are labeled according to
company policies and jurisdictional
regulations

Range of Variables
packaging includes: cake domes, boxes, bread bags, cellophane, paper bags, takeout containers
criteria includes: quantity, product, artistic impacts, appeal, delivery method, food safety, freshness
tools and equipment include: pallet knives, spatulas, silicone sheets, gloves, tongs
jurisdictional regulations include: HACCP, OH&S, public health regulations

Knowledge
Learning Outcomes Learning Objectives
A-5.06.01L demonstrate knowledge of packaging identify types of packaging used for
used for bakery products, their bakery products, and describe their
characteristics and applications characteristics and applications
identify criteria used for choosing type of
packaging
A-5.06.02L demonstrate knowledge of procedures identify tools and equipment used to
used to package bakery products package bakery products, and describe
their procedures for use
describe procedures used to assess if
bakery product is ready for packaging
describe procedures used to transfer
bakery products into packaging

53 Red Seal Occupational Standard - Baker

 describe procedures used to label bakery
products
describe safe and sanitary work practices
pertaining to packaging of bakery
products
A-5.06.03L demonstrate knowledge of regulatory identify standards and jurisdictional
requirements pertaining to labelling of regulations pertaining to labelling of
bakery products bakery products

Range of Variables
packaging includes: cake domes, boxes, bread bags, cellophane, paper bags, takeout containers
criteria includes: quantity, product, artistic impacts, appeal, delivery method, food safety, freshness
tools and equipment include: pallet knives, spatulas, silicone sheets, gloves, tongs
jurisdictional regulations include: HACCP, OH&S, public health regulations

Task A-6 Performs routine work practices

Task Descriptor
Bakers are expected to perform the following activities throughout all aspects of the trade. Bakers need to
consider dietary requirements and customer concerns such as preferences, allergens and food
intolerances when creating, using and modifying formulations. They also need to be knowledgeable of the
ingredients when advising customers on product choices.

A-6.01 Performs portion control

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-6.01.01P portion product product is portioned according to
formulation
A-6.01.02P convert volume, weight and temperature volume, weight and temperature are
converted according to metric, British
imperial and American standard
conversions
A-6.01.03P use portion control utensils portion control utensils are used
according to formulation

Range of Variables
portion control utensils include: measuring cups, portion bags, scales, ladles, portion cake cutters,
scoops, rulers

54 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
A-6.01.01L demonstrate knowledge of performing describe procedures used to adjust
portion control and its associated formulation yields and perform
applications conversions
identify foods that require portioning
identify types of portion control utensils,
and describe their applications and
procedures for use
A-6.01.02L demonstrate knowledge of systems of describe methods used to convert
measurement and their conversions between volume and weight, and different
systems of measurement for volume,
weight and temperature
define terminology associated with
systems of measurement
identify systems of measurement and
their abbreviations
identify tools and equipment used to
weigh and measure, and describe their
procedures for use

Range of Variables
portion control utensils include: measuring cups, portion bags, scales, ladles, portion cake cutters,
scoops, rulers

A-6.02 Uses convenience foods

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-6.02.01P identify convenience foods convenience foods are identified
according to manufacturers’ specifications
and formulation
A-6.02.02P follow manufacturers’ directions directions are followed according to
manufacturers’ specifications
A-6.02.03P apply convenience foods convenience foods are applied
according to manufacturers’
specifications, formulation and desired
results

55 Red Seal Occupational Standard - Baker

Range of Variables
convenience foods include: mixes, bases, frozen products, canned products, ready-to-bake dough
products, fully cooked, dehydrated

Knowledge
Learning Outcomes Learning Objectives
A-6.02.01L demonstrate knowledge of convenience identify types of convenience foods, and
foods describe their characteristics and
applications
describe terminology used with
convenience foods
interpret labels of convenience foods
A-6.02.02L demonstrate knowledge of procedures to describe procedures to use convenience
use convenience foods foods
identify factors to consider when
determining use of convenience foods
identify potential hazards and allergens
identify potential dietary requirements
specific to convenience foods

Range of Variables
convenience foods include: mixes, bases, frozen products, canned products, ready-to-bake dough
products, fully cooked, dehydrated
terminology includes: ready-to-use (RTU), ready-to-bake, proof-and-bake, boil-in-bag
factors include: raw product costs, time constraints, storage considerations, labour, potential allergens,
consistency
potential hazards and allergens include: sodium content, sugar content, wheat and triticale, gluten,
peanuts and tree nuts, soy, dairy, sesame seeds, mustard, eggs, sulphites
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences

56 Red Seal Occupational Standard - Baker

 A-6.03 Uses formulations

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-6.03.01P convert systems of measurement systems of measurement are converted
A-6.03.02P adjust formulation formulation is adjusted according to
production demand and dietary
requirements
A-6.03.03P alter formulation formulation is altered to compensate for
flour variables, environmental
conditions and water conditions
A-6.03.04P use bakers’ percentage to calculate bakers’ percentage is used to calculate
formulations formulations
A-6.03.05P balance formulation formulation is balanced according to
standardized ratios for ingredients
A-6.03.06P calculate percentage of water and percentage of water and temperature is
temperature calculated according to factors
A-6.03.07P identify alternative ingredients alternative ingredients are identified using
criteria and according to customer
requirements and company policies
A-6.03.08P adjust formulation to accommodate formulation is adjusted to accommodate
alternative ingredients alternative ingredients by adjusting ratio
and other ingredients to achieve desired
results
A-6.03.09P adjust formulations to accommodate formulations are adjusted to
seasonal/environmental changes accommodate seasonal/environmental
changes to achieve desired results

Range of Variables
systems of measurement include: metric, British imperial, American standard
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences
flour variables include: age and type of flour, growing season, protein content, ash content, falling
number
environmental conditions include: ambient temperature, altitude, humidity
water conditions include: pH values, minerals
factors include: age and type of flour, mixing time, machine friction factor
criteria include: labelling regulations, ingredients on hand

57 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
A-6.03.01L demonstrate knowledge of systems of identify systems of measurement and
measurement and their conversions their abbreviations
describe methods used to convert
between volume and weight, and different
systems of measurement for volume,
weight and temperature
identify tools and equipment used to
weigh and measure, and describe their
procedures for use
A-6.03.02L demonstrate knowledge of procedures identify tools and software programs used
used to perform formulation calculations to calculate formulations and describe
their procedures for use
calculate formulations using bakers’
percentage
calculate yields
calculate ratios and proportions
describe procedures used to adjust
formulations for production demand
describe procedures used to alter
formulations to compensate for flour
variables, environmental conditions
and water conditions
describe procedures used to adjust
formulations to accommodate alternative
ingredients
describe function of ingredients in
formulation
identify standardized ratios for ingredients
to balance formulations
A-6.03.03L demonstrate knowledge of procedures to describe procedures to use formulations
use formulations when baking products
A-6.03.04L demonstrate knowledge of regulatory identify codes, standards and
requirements pertaining to nutrition and jurisdictional regulations pertaining to
labelling nutrition and labelling

Range of Variables
systems of measurement include: metric, British imperial, American standard
flour variables include: age and type of flour, growing season, protein content, ash content, falling
number
environmental conditions include: ambient temperature, altitude, humidity
water conditions include: pH values, minerals
jurisdictional regulations include: HACCP, OH&S, public health regulations

58 Red Seal Occupational Standard - Baker

 A-6.04 Applies dietary information

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-6.04.01P identify customers’ dietary requirements customers’ dietary requirements are
identified
A-6.04.02P locate and explain ingredients, nutritional ingredients, nutritional information and
information and product contents to product contents are located from product
customers labels and company records and
explained to customers
A-6.04.03P identify bakery products that satisfy bakery products that satisfy customers’
customers’ dietary requirements dietary requirements are identified
A-6.04.04P advise customers of product information customers are advised of product
information

Range of Variables
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences
product information includes: health risk, shelf life limitations, storage and transportation requirements

Knowledge
Learning Outcomes Learning Objectives
A-6.04.01L demonstrate knowledge of procedures identify types of dietary requirements
used to apply nutritional and allergen
information
locate and interpret labels to identify
potential hazards and allergens of
products
identify packaging and labelling
requirements of bakery products
identify product information
A-6.04.02L demonstrate knowledge of regulatory identify standards and regulations
requirements pertaining to bakery pertaining to bakery products
products

Range of Variables
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences
product information includes: health risk, shelf life limitations, storage and transportation requirements
standards and regulations include: HACCP, Good Manufacturing Process (GMP), Global Food Safety
Initiative (GFSI), local health authorities

59 Red Seal Occupational Standard - Baker

Task A-7 Adapts baking practices to meet dietary requirements

Task Descriptor
Practicing food safety procedures is a critical component of the food service industry and ensures
consumer and employee health and safety. In order to ensure consumer satisfaction, bakers
accommodate dietary requirements including cultural, ethical, religious, health-related, allergen,
environmental, individual preference and considerations.

A-7.01 Adapts bakery practices to meet dietary requirements

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-7.01.01P identify modifications to preparation modifications to preparation areas,
areas, practices and procedures practices and procedures are identified to
meet dietary requirements
A-7.01.02P perform modifications to preparation preparation areas are modified to
areas accommodate dietary requirements
A-7.01.03P modify food preparation, baking and food preparation, baking and serving
serving procedures procedures are modified to avoid cross-
contamination according to dietary
requirements

RANGE OF VARIABLES
modifications to preparation areas include: using specific or designated equipment to isolate allergens,
dedicated prep areas for allergens, preventing cross-contamination (allergens, cultural practices)
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences

Knowledge
Learning Outcomes Learning Objectives
A-7.01.01L demonstrate knowledge of adapting food identify types of dietary requirements
practices to dietary requirements
describe food ingredients, allergens and
potential alternatives
interpret labelling to identify potential
hazards and allergens

60 Red Seal Occupational Standard - Baker

 explain bakery practices and adaptations
to accommodate dietary requirements
identify factors to consider when
modifying product offerings
A-7.01.02L demonstrate knowledge of procedures describe procedures used to modify
used to modify preparation areas, preparation areas, practices and
practices and procedures procedures

RANGE OF VARIABLES
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences
factors include: variety, colour, dietary requirements, nutrition, use of product, baking methods,
clientele/demographics, food recalls and advisories

A-7.02 Selects ingredients to meet dietary requirements

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-7.02.01P identify and document dietary dietary requirements are identified and
requirements documented
A-7.02.02P select alternative ingredients alternative ingredients are selected
according to dietary requirements

Range Of Variables
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences

Knowledge
Learning Outcomes Learning Objectives
A-7.02.01L demonstrate knowledge of selecting describe food ingredients, allergens and
ingredients to meet dietary requirements alternatives
identify factors to consider when
selecting alternative ingredients

Range Of Variables
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences
factors include: allergies and intolerances, variety, colour, dietary requirements, nutrition, use of product,
cooking methods, clientele/demographics

61 Red Seal Occupational Standard - Baker

 A-7.03 Prepares food to meet dietary requirements

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-7.03.01P modify formulations formulations are modified by substituting
ingredients to meet dietary requirements
A-7.03.02P modify baking procedures baking procedures are modified with
alternative ingredients while avoiding
cross-contamination according to dietary
requirements
A-7.03.03P prepare and label alternate product alternate product is prepared according to
dietary requirements and labelled
A-7.03.04P identify product and advise service team product is identified and service team is
advised of dietary requirements

RANGE OF VARIABLES
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences

Knowledge
Learning Outcomes Learning Objectives
A-7.03.01L demonstrate knowledge of preparing food identify food ingredients, allergens and
to meet dietary requirements alternatives
identify dietary factors to consider when
selecting alternative ingredients
A-7.03.02L demonstrate knowledge of procedures describe procedures used to prepare food
used to prepare food to meet dietary to meet dietary requirements
requirements
describe procedures used to adjust
formulation yields and perform
conversions

RANGE OF VARIABLES
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences

62 Red Seal Occupational Standard - Baker

Task A-8 Uses communication and mentoring techniques

Task Descriptor
Learning in the trades is done primarily in the workplace with tradespeople passing on their skills and
knowledge to apprentices, as well as sharing knowledge among themselves. Apprenticeship is, and
always has been about mentoring – learning workplace skills and passing them on. Because of the
importance of this to the trade, this task covers the activities related to communication in the workplace
and mentoring skills.

A-8.01 Uses communication techniques

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-8.01.01P demonstrate communication practices instructions and messages are interpreted
with individuals or in a group by all parties involved in communication
A-8.01.02P listen using active listening practices active listening practices are utilized
A-8.01.03P speak clearly using correct industry understanding of message is confirmed
terminology to ensure understanding by both parties
A-8.01.04P receive and respond to instructions response to instructions indicates
understanding
A-8.01.05P receive and respond to feedback on work response to feedback indicates
completed or performed understanding and corrective measures
are taken
A-8.01.06P explain and provide feedback explanation and feedback is provided and
task is carried out as directed
A-8.01.07P use questions to improve communication questions enhance understanding,
on-the-job training and goal setting
A-8.01.08P participate in safety and information meetings are attended, information is
meetings relayed to workforce, and is applied
A-8.01.09P send and receive electronic messages electronic messages are sent and
received using professionalism, plain
language and clear expressions according
to company policies
A-8.01.10P perform customer service customer service is performed to assess
needs and take orders
A-8.01.11P coordinate tasks with colleagues tasks are coordinated with colleagues and
completed in a timely manner
A-8.01.12P maintain a respectful attitude a respectful attitude is maintained at all
times

63 Red Seal Occupational Standard - Baker

Range of Variables
active listening includes: hearing, interpreting, reflecting, responding, paraphrasing
electronic messages include: email, text messages

Knowledge
Learning Outcomes Learning Objectives
A-8.01.01L demonstrate knowledge of trade define terminology used in trade
terminology
A-8.01.02L demonstrate knowledge of effective describe importance of using effective
communication practices verbal and non-verbal communication with
people in the workplace
identify sources of information to
effectively communicate
identify communication and learning
styles
describe effective listening and speaking
skills
describe how to receive and give
instructions effectively
identify personal responsibilities and
attitudes that contribute to on-the-job
success
identify value of equity, diversity and
inclusion in workplace
identify communication that constitutes
bullying, harassment and discrimination
identify communication styles appropriate
to different systems and applications of
electronic messages

Range of Variables
people in the workplace include: other tradespeople, colleagues, apprentices, supervisors, customers,
jurisdictional representatives, manufacturers, vendors
sources of information include: regulations, codes, occupational health and safety requirements,
jurisdictional requirements, formulations, company and client documentation
learning styles include: visual, auditory, reading, writing, kinesthetic
personal responsibilities and attitudes include: asking questions, working safely, accepting
constructive feedback, time management and punctuality, respect for authority, good stewardship of
materials, tools and property, efficient work practice
harassment: as defined by the Canadian and jurisdictional Human Rights Commissions
discrimination: as defined by the Canadian Human Rights Act and jurisdictional human rights laws
electronic messages include: email, text messages

64 Red Seal Occupational Standard - Baker

 A-8.02 Uses mentoring techniques

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
A-8.02.01P identify and communicate learning apprentice or learner can explain
objective and point of lesson objective and point of lesson
A-8.02.02P link lesson to other lessons and project lesson order and unplanned learning
opportunities are defined
A-8.02.03P demonstrate performance of a skill to an steps required to demonstrate a skill
apprentice or learner are performed
A-8.02.04P set up conditions required for apprentice practice conditions are set up so that
or learner to practice a skill skill can be practiced safely by apprentice
or learner
A-8.02.05P assess apprentice or learner’s ability to performance of apprentice or learner
perform tasks with increasing improves with practice to a point where
independence skill can be done with little supervision
A-8.02.06P give supportive and corrective feedback apprentice or learner adopts best practice
after having been given supportive or
corrective feedback
A-8.02.07P support apprentices or learners in technical training is completed within
pursuing technical training opportunities timeframe prescribed by apprenticeship
authority
A-8.02.08P support anti-harassment and anti- workplace is harassment and
discrimination practices in workplace discrimination-free
A-8.02.09P assess apprentice or learner suitability to apprentice or learner is given constructive
trade during probationary period feedback that helps them identify their
own strengths and weaknesses and
suitability for the trade

Range of Variables
steps required to demonstrate a skill include: understanding who, what, where, when, why, and how,
explaining, showing, giving encouragement, following up to ensure skill is performed correctly
practice conditions means: guided, limited independence, full independence
harassment: as defined by the Canadian and jurisdictional Human Rights Commissions
discrimination: as defined by the Canadian Human Rights Act and jurisdictional human rights laws

65 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
A-8.02.01L demonstrate knowledge of strategies for describe importance of individual
learning skills in workplace experience
describe shared responsibilities for
workplace learning
determine one’s own learning preferences
and explain how these relate to learning
new skills
describe importance of different types of
skills in workplace
describe importance of skills for success
(essential skills) in workplace
identify different learning styles
identify different learning needs and
strategies to meet them
identify strategies to assist in learning a
skill
A-8.02.02L demonstrate knowledge of strategies for identify different roles played by
teaching workplace skills workplace mentor
describe teaching skills
explain importance of identifying point of
lesson
identify how to choose a good time to
present lesson
explain importance of linking lessons
identify context for learning skills
describe considerations in setting up
opportunities for skill practice
explain importance of providing feedback
identify techniques for giving effective
feedback
describe a skills assessment
identify methods of assessing progress
explain how to adjust lesson to different
situations

66 Red Seal Occupational Standard - Baker

Range of Variables
skills for success (essential skills) are: adaptability, collaboration, communication, creativity and
innovation, digital, numeracy, problem solving, reading, writing
learning styles include: visual, auditory, reading, writing, kinesthetic
learning needs include: learning disabilities, learning preferences, language proficiency
strategies to assist in learning a skill include: understanding the basic principles of instruction,
developing coaching skills, being mature and patient, providing feedback
teaching skills include: identifying point of lesson, linking lesson, demonstrating skill, providing practice,
giving feedback, assessing skills and progress

67 Red Seal Occupational Standard - Baker

Major Work Activity B
Prepares fermented goods
Task B-9 Prepares pre-ferment

Task Descriptor
Preparing pre-ferment is the first step in making pre-fermented goods. Strict adherence to formulations is
important for producing quality products. Bakers combine ingredients and oversee the full development of
the pre-ferment.

B-9.01 Mixes ingredients for pre-ferment

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-9.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
B-9.01.02P assemble ingredients ingredients are assembled according to
formulation
B-9.01.03P scale ingredients ingredients are scaled according to
formulation
B-9.01.04P determine mixing speeds and times mixing speeds and times are determined
according to formulation
B-9.01.05P add ingredients in sequence ingredients are added in sequence
according to formulation
B-9.01.06P mix ingredients ingredients are mixed according to
formulation

Range of Variables
tools and equipment include: scales, mixers, thermometers
ingredients include: flour, water, yeast, sourdough starter, sugar, salt

68 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
B-9.01.01L demonstrate knowledge of pre-ferments, identify types of pre-ferments used for
their properties, characteristics and doughs, and describe their properties,
applications characteristics and applications
identify factors to consider when
processing ingredients for pre-ferments
identify ingredients used in pre-ferments,
and describe their properties and
functions
identify dietary requirements specific to
ingredients for pre-ferments
identify pre-ferment and fermentation
process
B-9.01.02L demonstrate knowledge of procedures identify tools and equipment used to mix
used to mix ingredients for pre-ferments ingredients for pre-ferments, and describe
their procedures for use
describe procedures used to mix
ingredients for pre-ferments

Range of Variables
types of pre-ferments include: biga, poolish, sourdough, sponge, pâte fermentée
factors include: environment, ingredient temperature, water temperature, machine friction
ingredients include: flour, water, yeast, sourdough starter, sugar, salt
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences
tools and equipment include: scales, mixers, thermometers

B-9.02 Manages pre-ferment process

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-9.02.01P maintain humidity and temperature while humidity and temperature are maintained
fermenting while fermenting
B-9.02.02P maintain sourdough starter sourdough starter is maintained according
to formulation, feeding schedule and
factors
B-9.02.03P assess pre-ferment pre-ferment is assessed by sensory
inspection

69 Red Seal Occupational Standard - Baker

Range of Variables
factors include: environment, ingredient temperature, water temperature, machine friction
sensory inspection includes: sight, taste, touch, smell

Knowledge
Learning Outcomes Learning Objectives
B-9.02.01L demonstrate knowledge of pre-ferments, identify types of pre-ferments, and
their properties, characteristics and describe their properties, characteristics
applications and applications
B-9.02.02L demonstrate knowledge of pre-ferment identify types of pre-ferment process
process according to type
identify factors to consider when
managing the pre-ferment process
B-9.02.03L demonstrate knowledge of pre- describe the chemical reaction of the pre-
fermentation process fermentation process
B-9.02.04L demonstrate knowledge of procedures identify tools and equipment used to
used to manage pre-ferment process manage pre-ferment process, and
describe their procedures for use
describe procedures used to control pre-
ferment temperature
describe sensory inspection performed
to assess pre-ferment
determine fermentation duration

Range of Variables
types of pre-ferments include: biga, poolish, sourdough, sponge, pâte fermentée
factors include: environment, ingredient temperature, water temperature, machine friction
sensory inspection includes: sight, taste, touch, smell

70 Red Seal Occupational Standard - Baker

Task B-10 Prepares dough

Task Descriptor
Preparing dough is the first step in making fermented goods. Strict adherence to formulations is important
for producing quality products. Bakers combine ingredients and oversee the full development of the
dough. This could include the addition of a pre-ferment.

B-10.01 Manages dough temperature

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-10.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
B-10.01.02P calculate required dough temperature RDT is calculated according to data,
(RDT) formulation and environment
B-10.01.03P calculate machine friction factor machine friction factor is calculated
according to formulation
B-10.01.04P calculate required water temperature RWT is calculated according to RDT
(RWT)
B-10.01.05P measure final dough temperature (FDT) FDT is measured according to
thermometer reading
B-10.01.06P control temperature of final dough final dough temperature is controlled by
environmental condition (warmer or
cooler)

Range of Variables
tools and equipment include: water meters, thermometers

Knowledge
Learning Outcomes Learning Objectives
B-10.01.01L demonstrate knowledge of doughs and identify types of doughs used for various
fermented goods, their properties, fermented goods, and describe their
characteristics and applications properties, characteristics and
applications
identify types of fermented goods, and
describe their properties, characteristics
and applications

71 Red Seal Occupational Standard - Baker

 B-10.01.02L demonstrate knowledge of pre- describe pre-fermentation and
fermentation and fermentation processes fermentation processes
B-10.01.03L demonstrate knowledge of procedures identify tools and equipment used to
used to manage dough temperature manage dough temperature, and describe
their procedures for use
describe procedures used to calculate
and control dough temperature
describe procedures used to calculate
machine friction factor
describe procedures used to calculate
water temperature
describe procedures used to control final
dough temperature

Range of Variables
fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads,
rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks
tools and equipment include: water meters, thermometers

B-10.02 Mixes ingredients for fermented goods

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-10.02.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
B-10.02.02P assemble and scale ingredients ingredients are assembled and scaled
according to formulation
B-10.02.03P determine mixing speeds and times mixing speeds and times are determined
according to formulation
B-10.02.04P add ingredients in sequence ingredients are added in sequence
according to formulation
B-10.02.05P adjust dough hydration dough hydration is adjusted by adding
water incrementally
B-10.02.06P confirm gluten development and adjust gluten development is confirmed by
mixing time performing window test and mixing time is
adjusted
B-10.02.07P confirm actual dough temperature (ADT) ADT is measured using a thermometer

72 Red Seal Occupational Standard - Baker

Range of Variables
tools and equipment include: hand tools, mixers, scales
ingredients include: flours, fats, eggs, sweeteners, liquids, leavening agents, dairy products, specialty
products, flavorings, seasonings

Knowledge
Learning Outcomes Learning Objectives
B-10.02.01L demonstrate knowledge of doughs and identify types of doughs used for various
fermented goods, their properties, fermented goods and describe their
characteristics and applications properties, characteristics and
applications
identify types of fermented goods and
describe their properties, characteristics
and applications
identify factors to consider when
processing ingredients for doughs
identify ingredients used in doughs and
describe their properties and functions
identify dietary requirements specific to
ingredients for doughs
B-10.02.02L demonstrate knowledge of gluten describe processes to determine gluten
development development
B-10.02.03L demonstrate knowledge of procedures identify tools and equipment used to mix
and processes used to mix ingredients ingredients for fermented goods and
for fermented goods describe their procedures for use
describe procedures and processes used
to mix ingredients for fermented goods
B-10.02.04L demonstrate knowledge of factors to identify factors to consider when
consider when determining mixing determining mixing methods used for
methods used for doughs doughs

Range of Variables
fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads,
rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks
ingredients include: flours, fats, eggs, sweeteners, liquids, leavening agents, dairy products, specialty
products, flavorings, seasonings
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences
processes include: window test, visual assessment, auditory assessment, stretch test, autolyse
tools and equipment include: hand tools, mixers, scales
factors include: speed, time

73 Red Seal Occupational Standard - Baker

 B-10.03 Manages bulk fermentation

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-10.03.01P maintain humidity and temperature while humidity and temperature are maintained
resting while resting by selecting correct
environment, and stretching and folding
B-10.03.02P test dough dough is tested to confirm relaxation of
gluten, and resting time is adjusted
accordingly
B-10.03.03P determine conclusion of bulk fermentation conclusion of bulk fermentation is
determined by formulation and
assessment methods

Range of Variables
tests include: visual, touch, temperature
assessment methods include: volume of dough, visual test, touch test

Knowledge
Learning Outcomes Learning Objectives
B-10.03.01L demonstrate knowledge of doughs and identify types of doughs used for various
fermented goods, their properties, fermented goods and describe their
characteristics and applications properties, characteristics and
applications
identify types of fermented goods and
describe their properties, characteristics
and applications
B-10.03.02L demonstrate knowledge of bulk describe chemical reaction of bulk
fermentation process fermentation process
B-10.03.03L demonstrate knowledge of procedures identify tools and equipment used to
used to manage bulk fermentation manage bulk fermentation and describe
their procedures for use
describe procedures used to test dough
describe effect of rest time on doughs and
final products
describe bulk fermentation time (BFT)

74 Red Seal Occupational Standard - Baker

Range of Variables
fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads,
rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks, laminated dough
products (Danish, brioche feuillettée, croissants)
tools and equipment include: thermometers, dough tubs
tests include: visual, touch, temperature

Task B-11 Forms dough

Task Descriptor
Bakers shape, pan and proof a wide variety of fermented goods.

B-11.01 Divides dough

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-11.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
B-11.01.02P de-gas dough dough is de-gassed by manipulation
B-11.01.03P scale dough dough is scaled according to applicable
product and desired product
characteristics
B-11.01.04P mould dough dough is moulded according to product
requirements

Range of Variables
tools and equipment includes: hand tools, scales, bun dividers, bread moulders

75 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
B-11.01.01L demonstrate knowledge of doughs and identify types of doughs used for various
fermented goods, their properties, fermented goods and describe their
characteristics and applications properties, characteristics and
applications
identify types of fermented goods and
describe their properties, characteristics
and applications
B-11.01.02L demonstrate knowledge of procedures identify tools and equipment used to
used to divide doughs divide doughs and describe their
procedures for use
describe methods to de-gas dough
describe procedures used to divide dough
describe procedures used to scale dough
describe dough pre-shaping and final-
shaping procedures
describe procedures used to mould dough

Range of Variables
fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads,
rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks
tools and equipment includes: hand tools, scales, bun dividers, bread moulders
methods include: manual, mechanical

B-11.02 Shapes dough

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-11.02.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
B-11.02.02P manipulate dough into required shape dough is manipulated into required shape
using hands, tools and equipment
B-11.02.03P apply toppings before or after proofing toppings are applied before or after
proofing

76 Red Seal Occupational Standard - Baker

 B-11.02.04P select and use proofing vessels proofing vessels are selected and used
according to task, formulation and
manufacturers’ specifications
B-11.02.05P transfer doughs from proofing vessels to doughs are transferred from proofing
oven-safe equipment vessels to oven-safe equipment
according to manufacturers’ specifications

Range of Variables
tools and equipment include: hand tools, baguette moulders, bun dividers, baguette boards
toppings include: seeds, grains, pulses, cheese
proofing vessels include: loaf tins, pullman, banneton, couche, proofing boards, sheet pans

Knowledge
Learning Outcomes Learning Objectives
B-11.02.01L demonstrate knowledge of doughs and identify types of doughs used for various
fermented goods, their properties, fermented goods and describe their
characteristics and applications properties, characteristics and
applications
identify types of fermented goods and
describe their properties, characteristics
and applications
identify types of toppings used on
fermented goods and describe their
properties, characteristics and
applications
B-11.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to shape doughs shape doughs and describe their
procedures for use
describe procedures used to shape
doughs
describe effects of handling on doughs
describe proofer-to-oven procedures
identify shapes and sizes of doughs
identify types of proofing vessels

Range of Variables
fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads,
rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks
toppings include: seeds, grains, pulses, cheese
tools and equipment include: hand tools, baguette moulders, bun dividers, baguette boards
shapes and sizes of doughs include: free-forms, baguettes, breads
proofing vessels include: loaf tins, pullman, banneton, couche, proofing boards, sheet pans

77 Red Seal Occupational Standard - Baker

 B-11.03 Monitors final proof of dough

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-11.03.01P set proofer for temperature, time and proofer is set for temperature, time and
humidity humidity according to product
requirements and environmental
conditions
B-11.03.02P determine proofed dough proofed dough characteristics are
characteristics determined according to formulation, sight
and feel to confirm dough is ready for
baking

Range of Variables
proofed dough characteristics include: doubled in volume, dough spring back, position in container

Knowledge
Learning Outcomes Learning Objectives
B-11.03.01L demonstrate knowledge of doughs and identify types of doughs used for various
fermented goods, their properties, fermented goods and describe their
characteristics and applications properties, characteristics and
applications
identify types of fermented goods and
describe their properties, characteristics
and applications
B-11.03.02L demonstrate knowledge of procedures describe procedures used to proof dough
used to monitor final proof of dough
identify proofing time required for various
fermented goods
describe effects of temperature and
humidity on proofing time
identify proofed dough characteristics

Range of Variables
fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads,
rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks
proofed dough characteristics include: doubled in volume, dough spring back, position in container

78 Red Seal Occupational Standard - Baker

Task B-12 Forms laminated dough

Task Descriptor
Preparing laminated dough is the first step in making fermented laminated goods. Strict adherence to
formulations is important for producing quality products. Bakers combine ingredients and oversee the full
development of the laminated dough. This could include the addition of a pre-ferment.

B-12.01 Laminates dough

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-12.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
B-12.01.02P scale dough and fat dough and fat are scaled according to
formulation
B-12.01.03P prepare fats fats are prepared according to formulation
B-12.01.04P laminate dough dough is laminated according to
formulation using methods
B-12.01.05P chill and rest laminated dough laminated dough is chilled and rested
according to formulation

Range of Variables
tools and equipment include: hand tools, rolling pins, sheeters, proofing board, sheet pans, spray bottle
fats include: shortenings, butter
preparing fats include: adding flour, combining fats, getting fats to correct temperature
methods include: half turn, single fold, double fold/book fold, four-fold, English lock in

Knowledge
Learning Outcomes Learning Objectives
B-12.01.01L demonstrate knowledge of laminated identify types of laminated dough
dough products, their properties, products and describe their properties,
characteristics and applications characteristics and applications
B-12.01.02L demonstrate knowledge of procedures identify tools and equipment used to
used to laminate dough laminate dough and describe their
procedures for use
describe procedures used to prepare fats
describe procedures used to laminate
dough

79 Red Seal Occupational Standard - Baker

 describe methods used to fold laminated
dough
describe effects of chilling and resting
laminated dough

Range of Variables
laminated dough products include: Danish, brioche feuillettée, croissants
tools and equipment include: hand tools, rolling pins, sheeters, proofing board, sheet pans, spray bottle
preparing fats include: adding flour, combining fats, getting fats to correct temperature
methods include: half turn, single fold, double fold/book fold, four-fold, English lock in

B-12.02 Performs make-up of laminated dough products

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-12.02.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
B-12.02.02P sheet dough for final make-up dough is sheeted for final make-up
according to formulation
B-12.02.03P cut dough dough is cut according to product
requirements
B-12.02.04P apply fillings fillings are applied according to product
requirements
B-12.02.05P roll, form or fold pieces pieces are rolled, formed or folded
according to product requirements

Range of Variables
tools and equipment include: hand tools, rolling pins, sheeters, piping bags, scoops, sheet pans

80 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
B-12.02.01L demonstrate knowledge of laminated identify types of laminated dough
dough products, their properties, products, and describe their properties,
characteristics and applications characteristics and applications
B-12.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to perform make-up of laminated perform make-up of laminated dough
dough products products, and describe their procedures
for use
describe procedures used to perform
make-up of laminated dough products
describe methods used to fold laminated
dough

Range of Variables
laminated dough products include: Danish, brioche feuillettée, croissants
tools and equipment include: hand tools, rolling pins, sheeters, piping bags, scoops, sheet pans
methods include: half turn, single fold, double fold/book fold, four-fold, English lock in

B-12.03 Monitors final proof of laminated dough products

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-12.03.01P set proofer for temperature, time and proofer is set for temperature, time and
humidity humidity according to product
requirements and environmental
conditions
B-12.03.02P determine proofed laminated dough proofed laminated dough
characteristics characteristics are determined according
to formulation, sight and feel to confirm
dough is ready for baking

Range of Variables
proofed laminated dough characteristics include: doubled in volume, dough spring back, position in
container

81 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
B-12.03.01L demonstrate knowledge of laminated identify types of laminated dough
dough products, their properties, products and describe their properties,
characteristics and applications characteristics and applications
B-12.03.02L demonstrate knowledge of procedures describe procedures used to proof
used to monitor final proof of laminated laminated dough products
dough products
identify proofing time required for various
laminated dough products
describe effects of temperature and
humidity on proofing time
identify proofed laminated dough
characteristics

Range of Variables
laminated dough products include: Danish, brioche feuillettée, croissants
proofed laminated dough characteristics include: doubled in volume, dough spring back, position in
container

Task B-13 Finishes fermented goods

Task Descriptor
Bakers apply heat to baked goods stopping the fermentation process to produce a finished product.

B-13.01 Applies pre-bake finish

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-13.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
B-13.01.02P score dough dough is scored according to formulation
and desired presentation using tools and
equipment
B-13.01.03P select and make finishes finishes are selected and made
according to formulation

82 Red Seal Occupational Standard - Baker

 B-13.01.04P apply finishes finishes are applied using techniques
according to formulation
B-13.01.05P apply toppings toppings are applied according to
formulation

Range of Variables
tools and equipment include: pastry brush, piping bag, spray bottle, automated spray gun, lame
finishes include: egg wash, water wash, cream wash, dusting, glaze
techniques include: brushing, dipping, spraying
toppings include: sugar, nuts, seeds, oats, olives, tomatoes, cheese, sauces

Knowledge
Learning Outcomes Learning Objectives
B-13.01.01L demonstrate knowledge of doughs and identify types of doughs used for various
fermented goods, their properties, fermented goods and describe their
characteristics and applications properties, characteristics and
applications
identify types of fermented goods and
describe their properties, characteristics
and applications
B-13.01.02L demonstrate knowledge of procedures identify tools and equipment used to
used to apply pre-bake finishes apply pre-bake finishes and describe their
procedures for use
describe procedures and purpose to
score dough
describe procedures used to apply pre-
bake finishes
identify types of finishes used on doughs
and describe their purpose
identify types of toppings used on
doughs

Range of Variables
fermented goods include: breads, buns, crumpets, bagels, English muffins, doughnuts, artisan breads,
rum babas, sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks, laminated dough
products (Danish, brioche feuillettée, croissants)
tools and equipment include: pastry brush, piping bag, spray bottle, automated spray gun, lame
purpose (scoring) includes: control of dough expansion, presentation
finishes include: egg wash, water wash, cream wash, dusting, glaze
purpose includes: presentation, esthetics, taste, variety, caramelization, adhesion
toppings include: sugar, nuts, seeds, oats, olives, tomatoes, cheese, sauces

83 Red Seal Occupational Standard - Baker

 B-13.02 Bakes fermented goods

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-13.02.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
B-13.02.02P pre-heat oven, set temperature and time oven is pre-heated, and temperature and
time are set according to formulation
B-13.02.03P products are spaced evenly products are spaced evenly to support
uniform distribution of heat
B-13.02.04P determine use of steam injection use of steam injection is determined
according to desired crust formation
B-13.02.05P place product in oven product is placed in oven
B-13.02.06P determine doneness doneness is determined using methods
B-13.02.07P remove product from oven product is removed from oven
B-13.02.08P place product evenly spaced on cooling product is placed evenly spaced on
racks cooling racks allowing for air circulation to
prevent sweating
B-13.02.09P de-pan product product is de-panned according to bread
type
B-13.02.10P identify and troubleshoot faults faults are identified and corrected

Range of Variables
tools and equipment includes: ovens, oven peels, baguette boards, cooling racks, loaders,
thermometers
methods include: sensory inspection, tapping, measuring internal temperature with thermometer

84 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
B-13.02.01L demonstrate knowledge of doughs and identify types of doughs used for various
fermented goods, their properties, fermented goods and describe their
characteristics and applications properties, characteristics and
applications
identify types of fermented goods and
describe their properties, characteristics
and applications
B-13.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to bake fermented goods bake fermented goods and describe
their procedures for use
describe procedures used to bake
fermented goods
describe methods used to determine
doneness of fermented goods
describe procedures used to de-pan
products
identify cooling requirements for
fermented goods
describe procedures used to identify and
troubleshoot faults

Range of Variables
fermented goods include: breads, buns, crumpets, bagels, English muffins, artisan breads, rum babas,
sweet doughs, flat breads, dietary breads, crackers, pretzels, bread sticks
tools and equipment includes: ovens, oven peels, baguette boards, cooling racks, loaders,
thermometers
methods include: sensory inspection, tapping, measuring internal temperature with thermometer

B-13.03 Deep-fries fermented goods

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
B-13.03.01P pre-heat oil, set temperature and time oil is pre-heated, and temperature and
time are set according to formulation
B-13.03.02P place dough evenly in oil dough is placed evenly in oil using tools
to ensure consistent frying
B-13.03.03P determine doneness doneness is determined using methods

85 Red Seal Occupational Standard - Baker

 B-13.03.04P remove product from fryer and finish product is removed from fryer using tools
and finished using techniques
B-13.03.05P place product evenly spaced on cooling product is placed evenly spaced on
racks cooling racks to allow for air circulation
and maintain crispy crust
B-13.03.06P identify and troubleshoot faults faults are identified and corrected

Range of Variables
tools include: tongs, spiders, racks, baskets, depositor
methods include: sensory inspection, test sample
techniques include: glazing, sugar dusting, rolling in sugar, icing, filling

Knowledge
Learning Outcomes Learning Objectives
B-13.03.01L demonstrate knowledge of doughs and identify types of doughs used for various
fermented goods, their properties, fermented goods and describe their
characteristics and applications properties, characteristics and
applications
identify types of fermented goods and
describe their properties, characteristics
and applications
B-13.03.02L demonstrate knowledge of procedures identify tools and equipment used to
used to deep-fry fermented goods deep-fry fermented goods and describe
their procedures for use
describe procedures used to deep-fry
fermented goods
describe methods used to determine
doneness of fermented goods
identify techniques used to finish deep-
fried products
describe procedures used to identify and
troubleshoot faults

Range of Variables
fermented goods include: doughnuts, breads, laminated dough products (Danish, brioches feuillettées,
croissants)
tools include: tongs, spiders, racks, baskets, depositor
equipment includes: deep fryers, cooling racks
methods include: sensory inspection, test sample
techniques include: glazing, sugar dusting, rolling in sugar, icing, filling

86 Red Seal Occupational Standard - Baker

Major Work Activity C
Prepares cookies, bars, quick breads,
pastry doughs and cakes
Task C-14 Prepares cookies and bars

Task Descriptor
Bakers make cookies and bars of various shapes, sizes and flavours using many different techniques.
Bakers need to understand mixing and chemical leavening, pan selection, baking techniques and
portioning procedures for cookies and bars.

C-14.01 Mixes cookie and bar ingredients

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
C-14.01.01P select and use tools and equipment tools and equipment are selected and
used according to task and formulation
C-14.01.02P assemble ingredients ingredients are assembled according to
formulation
C-14.01.03P measure and scale ingredients ingredients are measured and scaled
according to formulation
C-14.01.04P determine mixing speeds and times mixing speeds and times are determined
according to formulation
C-14.01.05P combine ingredients in sequence ingredients are combined in sequence
according to formulation
C-14.01.06P determine mixing completion mixing completion is determined
according to formulation and desired
texture
C-14.01.07P rest dough dough is rested according to formulation
to control factors

Range of Variables
factors include: consistency of shape and size, desired finish

87 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
C-14.01.01L demonstrate knowledge of cookies and identify types of cookies and bars and
bars, their properties and characteristics describe their properties and
characteristics
identify ingredients used in cookies and
bars and describe their properties and
functions
C-14.01.02L demonstrate knowledge of procedures identify tools and equipment used to mix
used to mix cookie and bar ingredients cookie and bar ingredients and describe
their procedures for use
describe procedures used to measure and
scale cookie and bar ingredients
describe procedures used to mix cookie
and bar ingredients
explain importance of mixing ingredients
in sequence
identify mixing methods

Range of Variables
types of cookies include: dropped, rolled, piped, moulded, sheet, ice box, stencil, Florentine
mixing methods include: one-stage, creaming, sponge, sanding

C-14.02 Performs make-up of cookies and bars

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
C-14.02.01P select and use tools and equipment tools and equipment are selected and
used according to task and formulation
C-14.02.02P prepare pan pan is prepared according to formulation
using methods
C-14.02.03P apply portioning method portioning method is applied according
to formulation
C-14.02.04P apply make-up techniques make-up techniques are applied
according to formulation
C-14.02.05P apply toppings toppings are applied according to
formulation
C-14.02.06P layer, fill or assemble mixtures mixtures are layered, filled or assembled
according to formulation

88 Red Seal Occupational Standard - Baker

Range of Variables
methods (to prepare pan) include: greasing and flouring, lining with silicone and parchment
portioning methods include: piping, cutting, scooping, scaling, dividing
make-up techniques include: pressing, rolling, pouring, sheeting, piping, layering, scooping, chilling,
folding

Knowledge
Learning Outcomes Learning Objectives
C-14.02.01L demonstrate knowledge of cookies and identify types of cookies and bars, and
bars, their properties and characteristics describe their properties and
characteristics
identify factors that affect spread, shape,
size, colour, crispness and texture
identify cookie designs and describe their
characteristics and applications
identify fillings used for cookies and bars
prior to baking
identify toppings used on cookies and
bars prior to baking
C-14.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to perform make-up of cookies and perform make-up of cookies and bars,
bars and describe their procedures for use
describe procedures used to perform
make-up of cookies and bars
describe procedures used to portion
dough for cookies and bars
describe portioning methods
describe make-up techniques used for
cookies and bars
identify methods used to prepare pans

Range of Variables
types of cookies include: dropped, rolled, piped, moulded, sheet, ice box, stencil, Florentine
designs include: pinwheel, checkerboard, sandwich
fillings include: creams, jams, fruits, nuts
portioning methods include: piping, cutting, scooping, scaling, dividing
make-up techniques include: pressing, rolling, pouring, sheeting, piping, layering, scooping, chilling,
folding
methods (to prepare pan) include: greasing and flouring, lining with silicone and parchment

89 Red Seal Occupational Standard - Baker

 C-14.03 Bakes cookies and bars

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
C-14.03.01P select and use tools and equipment tools and equipment are selected and
used according to task and formulation
C-14.03.02P pre-heat oven, set temperature and time oven is pre-heated, and temperature and
time are set according to formulation
C-14.03.03P place cookies and bars in oven cookies and bars are placed in oven
C-14.03.04P determine doneness doneness is determined using methods
C-14.03.05P remove cookies and bars from oven cookies and bars are removed from oven
using tools and PPE
C-14.03.06P cool cookies and bars cookies and bars are cooled according to
formulation
C-14.03.07P de-pan cookies and bars cookies and bars are de-panned
according to formulation
C-14.03.08P cut cookies and bars once cooled cookies and bars are cut once cooled
according to formulation
C-14.03.09P identify and troubleshoot faults faults are identified and corrected

Range of Variables
methods include: visual cues, touch test, inserting skewers, inserting thermometer

Knowledge
Learning Outcomes Learning Objectives
C-14.03.01L demonstrate knowledge of cookies and identify types of cookies and bars and
bars, their properties and characteristics describe their properties and
characteristics
C-14.03.02L demonstrate knowledge of procedures identify tools and equipment used to bake
used to bake cookies and bars cookies and bars and describe their
procedures for use
describe procedures used to bake cookies
and bars
describe methods used to determine
doneness of cookies and bars
describe procedures used to de-pan
cookies and bars
identify finishes used for cookies and
bars post-baking

90 Red Seal Occupational Standard - Baker

 identify cooling requirements for cookies
and bars
describe procedures used to cut and form
cookies and bars once cooled
describe procedures used to identify and
troubleshoot faults

Range of Variables
types of cookies include: dropped, rolled, piped, moulded, sheet, ice box, stencil
methods include: visual cues, touch test, inserting skewers, inserting thermometer
finishes include: fondants, chocolate, jams

Task C-15 Prepares quick breads

Task Descriptor
Bakers make quick breads of various shapes, sizes and flavours using many different techniques.
Bakers need to understand mixing and chemical leavening, pan selection, baking and frying techniques,
and portioning procedures for quick breads.

C-15.01 Mixes quick bread ingredients

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
C-15.01.01P select and use tools and equipment tools and equipment are selected and
used according to task and formulation
C-15.01.02P assemble ingredients ingredients are assembled according to
formulation
C-15.01.03P measure ingredients ingredients are measured according to
formulation
C-15.01.04P combine ingredients in sequence ingredients are combined in sequence
using mixing methods according to
formulation
C-15.01.05P check dough or batter for completion of dough or batter is checked for completion
mixing of mixing by assessing characteristics
C-15.01.06P rest dough or batter dough or batter is rested according to
formulation

91 Red Seal Occupational Standard - Baker

Range of Variables
tools and equipment include: stand mixer, bowls, rubber spatulas, scales, measuring cups
mixing methods include: creaming, muffin, biscuit
characteristics include: colour, desired texture (specific gravity)

Knowledge
Learning Outcomes Learning Objectives
C-15.01.01L demonstrate knowledge of quick breads, identify types of quick breads and
their properties and characteristics describe their properties and
characteristics
identify ingredients used in quick breads
and describe their properties and
functions
explain chemical leavening
C-15.01.02L demonstrate knowledge of procedures identify tools and equipment used to mix
used to mix quick bread ingredients quick bread ingredients, and describe
their procedures for use
describe procedures used to measure
quick bread ingredients
describe procedures used to mix quick
bread ingredients
explain importance of mixing ingredients
in sequence
identify mixing methods

Range of Variables
types of quick breads include: scones, loaves, muffins, tea biscuits, bannocks, soda breads, coffee
cakes, doughnuts
chemical leavening includes: baking powder, baking soda, ammonia bicarbonate
tools and equipment include: stand mixer, bowls, rubber spatulas, scales, measuring cups
mixing methods include: creaming, muffin, biscuit

92 Red Seal Occupational Standard - Baker

 C-15.02 Performs make-up of quick breads

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
C-15.02.01P select and use tools and equipment tools and equipment are selected and
used according to task and formulation
C-15.02.02P prepare pans pans are prepared according to
formulation and portion size using
methods
C-15.02.03P apply portioning and shaping methods portioning and shaping methods are
applied according to formulation
C-15.02.04P apply toppings, fillings and layers toppings, fillings and layers are applied
according to formulation
C-15.02.05P apply wash wash is applied to achieve desired crust
and colour according to formulation

Range of Variables
tools and equipment include: scoops, cutters, piping bags, measuring cups, rolling pins
pans include: muffin, loaf, sheet
methods include: greasing and flouring, lining with baking cups or silicone
portioning and shaping methods include: scooping, cutting, pouring, dividing, moulding, piping,
depositing
toppings, fillings and layers include: crumbles, streusels, nuts, fruits, creams, jams, cheeses, seeds
washes include: egg, cream, water

Knowledge
Learning Outcomes Learning Objectives
C-15.02.01L demonstrate knowledge of quick breads, identify types of quick breads and
their properties and characteristics describe their properties and
characteristics
identify factors that affect spread, shape,
size, colour and texture
identify washes, toppings, fillings and
layers used for quick breads, and
describe their characteristics and
applications

93 Red Seal Occupational Standard - Baker

 C-15.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to perform make-up of quick breads perform make-up of quick breads, and
describe their procedures for use
identify methods used to prepare pans
describe procedures used to portion
mixtures for quick breads
describe portioning and shaping
methods
describe procedures used to perform
make-up of quick breads
describe assembly techniques used for
quick breads

Range of Variables
types of quick breads include: scones, loaves, muffins, tea biscuits, bannocks, soda breads, coffee
cakes, doughnuts
washes include: egg, cream, water
toppings, fillings and layers include: crumbles, streusels, nuts, fruits, creams, jams, cheeses, seeds
tools and equipment include: scoops, cutters, piping bags, measuring cups, rolling pins
methods include: greasing and flouring, lining with baking cups or silicone
portioning and shaping methods include: scooping, cutting, pouring, dividing, moulding, piping,
depositing
assembly techniques include: folding in fruit or nuts, piping fillings, applying toppings

C-15.03 Bakes quick breads

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
C-15.03.01P select and use tools and equipment tools and equipment are selected and
used according to task and formulation
C-15.03.02P pre-heat equipment, set temperature and equipment is pre-heated, and
time temperature and time are set according to
formulation
C-15.03.03P place dough or batter in oven dough or batter is placed in oven
according to formulation
C-15.03.04P place dough or batter into fryer dough or batter is placed into fryer using
baskets or depositor according to
formulation
C-15.03.05P place dough or batter on griddle dough or batter is placed on griddle
according to formulation

94 Red Seal Occupational Standard - Baker

 C-15.03.06P place dough or batter into frying pans dough or batter is placed into frying pans
according to formulation
C-15.03.07P determine doneness doneness is determined using methods
C-15.03.08P remove quick bread from equipment quick bread is removed from equipment
using tools and PPE
C-15.03.09P de-pan quick bread quick bread is de-panned according to
formulation
C-15.03.10P place quick bread on cooling racks quick bread is placed evenly spaced on
cooling racks allowing for air circulation
C-15.03.11P identify and troubleshoot faults faults are identified and corrected

Range of Variables
tools include: baskets, tongs, spiders, sheet pans, loaf pans
equipment includes: ovens, fryers, griddles, frying pans
methods include: visual cues, touch test, inserting skewers

Knowledge
Learning Outcomes Learning Objectives
C-15.03.01L demonstrate knowledge of quick breads, identify types of quick breads and
their properties and characteristics describe their properties and
characteristics
identify baking or frying times,
temperatures and processes, and
describe their characteristics and
applications
C-15.03.02L demonstrate knowledge of procedures identify tools and equipment used to
used to bake quick breads bake quick breads and describe their
procedures for use
describe procedures used to bake quick
breads
describe procedures used to fry quick
breads
describe methods used to determine
doneness of quick breads
describe techniques for de-panning quick
breads
describe cooling techniques
describe procedures used to identify and
troubleshoot faults

95 Red Seal Occupational Standard - Baker

Range of Variables
types of quick breads include: scones, loaves, muffins, tea biscuits, bannocks, soda breads, coffee
cakes, doughnuts
tools include: baskets, tongs, spiders, sheet pans, loaf pans
equipment includes: ovens, fryers, griddles, frying pans
methods include: visual cues, touch test, inserting skewers

Task C-16 Prepares pastry doughs

Task Descriptor
Bakers mix ingredients to make a wide variety of pastry products. These can be complemented at a later
stage with fillings and garnishes to create sweet or savoury items.

C-16.01 Mixes pastry dough ingredients

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
C-16.01.01P select and use tools and equipment tools and equipment are selected and
used according to task and formulation
C-16.01.02P measure and scale ingredients ingredients are measured and scaled
according to formulation
C-16.01.03P combine ingredients in sequence ingredients are combined in sequence
according to formulation using mixing
methods
C-16.01.04P determine mixing completion mixing completion is determined
according to formulation
C-16.01.05P prepare fats for puff pastry fats are prepared for puff pastry according
to formulation
C-16.01.06P laminate dough dough is laminated according to
formulation
C-16.01.07P hold pastry dough pastry dough is held according to
formulation to control factors

Range of Variables
mixing methods: include: creaming, sanding/biscuit, lamination, choux, blitz
preparing fats include: adding flour, combining fats, getting fats to correct temperature
factors include: temperature, gluten relaxation

96 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
C-16.01.01L demonstrate knowledge of pastry doughs, identify types of pastry doughs and
their properties and characteristics describe their properties and
characteristics
identify ingredients used in pastry doughs
and describe their properties and
functions
identify factors affecting fat distribution
describe effects of temperature on
ingredients
identify dough laminating methods
describe holding techniques
C-16.01.02L demonstrate knowledge of procedures identify tools and equipment used to mix
used to mix pastry doughs pastry doughs and describe their
procedures for use
describe procedures used to mix pastry
doughs
describe procedures used to measure and
scale pastry doughs
identify mixing methods
explain importance of mixing ingredients
in sequence

Range of Variables
types of pastry doughs include: pâte brisée, short (pâte sucrée, pâte sablée), choux paste, puff pastry
laminating methods include: half turn, single fold, double fold/book fold, four-fold, English lock in
mixing methods: include: creaming, sanding/biscuit, lamination, choux, blitz

C-16.02 Performs make-up of pastry doughs

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
C-16.02.01P select and use tools and equipment tools and equipment are selected and
used according to task and formulation
C-16.02.02P prepare pan pan is prepared according to formulation
using methods
C-16.02.03P apply portioning method portioning method is applied according
to formulation

97 Red Seal Occupational Standard - Baker

 C-16.02.04P apply make-up techniques make-up techniques are applied
according to formulation
C-16.02.05P hold pastry dough pastry dough is held according to
formulation to control factors

Range of Variables
methods include: greasing and flouring, lining with silicone and parchments
portioning methods include: stamping, scaling, dividing, sheeting, piping
make-up techniques include: piping, rolling, cutting, pressing, layering, scooping
factors include: temperature, gluten relaxation

Knowledge
Learning Outcomes Learning Objectives
C-16.02.01L demonstrate knowledge of pastry doughs, identify types of pastry doughs and
their properties and characteristics describe their properties and
characteristics
C-16.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to perform make-up of pastry perform make-up of pastry doughs and
doughs describe their procedures for use
describe portioning methods
describe make-up techniques used for
pastry doughs
identify methods used to prepare pans

Range of Variables
types of pastry doughs include: pâte brisée, short (pâte sucrée, pâte sablée), choux paste, puff pastry
portioning methods include: stamping, scaling, dividing, sheeting, piping
make-up techniques include: piping, rolling, cutting, pressing, layering, scooping
methods include: greasing and flouring, lining with silicone and parchments

C-16.03 Bakes pastry doughs

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
C-16.03.01P select and use tools and equipment tools and equipment are selected and
used according to task and formulation
C-16.03.02P pre-heat equipment, set temperature and equipment is pre-heated and,
time temperature and time are set according to
formulation

98 Red Seal Occupational Standard - Baker

 C-16.03.03P place pastry dough in oven pastry dough is placed in oven according
to formulation
C-16.03.04P deposit pastry dough into fryer pastry dough is deposited into fryer using
methods
C-16.03.05P remove pastry from equipment pastry is removed from equipment using
tools and PPE
C-16.03.06P determine doneness doneness is determined using methods
C-16.03.07P place pastry on cooling racks pastry is placed evenly spaced on cooling
racks allowing for air circulation
C-16.03.08P identify and troubleshoot faults faults are identified and corrected

Range of Variables
equipment includes: ovens, fryers
methods (to deposit pastry dough into fryer) include: piping, scooping, depositing using depositor or
spider
methods (to determine doneness) include: visual cues, touch test, inserting skewers

Knowledge
Learning Outcomes Learning Objectives
C-16.03.01L demonstrate knowledge of pastry doughs, identify types of pastry doughs and
their properties and characteristics describe their properties and
characteristics
C-16.03.02L demonstrate knowledge of procedures identify tools and equipment used to
used to bake and fry pastry doughs bake and fry pastry doughs and describe
their procedures for use
describe procedures used to bake pastry
doughs using equipment
describe procedures used to fry pastry
doughs using equipment
describe methods used to determine
doneness of pastry doughs
describe cooling techniques
describe procedures used to identify and
troubleshoot faults

Range of Variables
types of pastry doughs include: pâte brisée, short (pâte sucrée, pâte sablée), choux paste, puff pastry
equipment includes: ovens, fryers
methods (to determine doneness) include: visual cues, touch test, inserting skewers

99 Red Seal Occupational Standard - Baker

Task C-17 Prepares cakes

Task Descriptor
Bakers make cakes in a range of shapes, sizes and flavours using a variety of methods. These can be
complemented at a later stage with coverings, fillings and garnishes. Bakers need to understand mixing
and chemical leavening, pan selection, baking techniques and portioning procedures for cakes.

C-17.01 Mixes cake ingredients

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
C-17.01.01P select and use tools and equipment tools and equipment are selected and
used according to task and formulation
C-17.01.02P measure and scale ingredients ingredients are measured and scaled
according to formulation
C-17.01.03P combine ingredients in sequence ingredients are combined in sequence
using mixing methods according to cake
type and formulation
C-17.01.04P determine mixing completion mixing completion is determined
according to characteristics

Range of Variables
mixing methods include: creaming, two-stage, one-stage, sponge (genoise, angel food, chiffon),
combination
characteristics include: uniformity of batter, desired texture (specific gravity), cake type

Knowledge
Learning Outcomes Learning Objectives
C-17.01.01L demonstrate knowledge of cakes, their identify types of cakes and describe their
properties and characteristics properties and characteristics
identify ingredients used in cakes and
describe their properties and functions
C-17.01.02L demonstrate knowledge of procedures identify tools and equipment used to mix
used to mix cake ingredients cake ingredients and describe their
procedures for use
describe procedures used to measure and
scale cake ingredients

100 Red Seal Occupational Standard - Baker

 describe procedures used to mix cake
ingredients
explain importance of mixing ingredients
in sequence
identify mixing methods

Range of Variables
types of cakes include: high-fat, egg-foam
mixing methods include: creaming, two-stage, one-stage, sponge (genoise, angel food, chiffon),
combination

C-17.02 Portions mixture for cakes

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
C-17.02.01P select and use tools and equipment tools and equipment are selected and
used according to task and formulation
C-17.02.02P select shape and size of pan shape and size of pan are selected
according to cake type or desired
outcome
C-17.02.03P prepare pan pan is prepared using methods
C-17.02.04P deposit batter batter is deposited according to required
yield and cake type
C-17.02.05P level batter batter is levelled to allow for even baking

Range of Variables
methods include: greasing and flouring, lining with silicone and parchment

Knowledge
Learning Outcomes Learning Objectives
C-17.02.01L demonstrate knowledge of cakes, their identify types of cakes and describe their
properties and characteristics properties and characteristics
identify factors that affect rise, volume,
shape, size, colour and texture

101 Red Seal Occupational Standard - Baker

 C-17.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to portion mixtures for cakes portion mixtures for cakes and describe
their procedures for use
describe procedures used to portion
mixtures for cakes
identify methods used to prepare pans
describe hand and machine portioning
methods

Range of Variables
types of cakes include: high-fat, egg-foam
methods include: greasing and flouring, lining with silicone and parchment
hand and machine portioning methods include: depositing using depositor, piping, scooping, scaling

C-17.03 Bakes cakes

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
C-17.03.01P select and use tools and equipment tools and equipment are selected and
used according to task and formulation
C-17.03.02P pre-heat oven, set temperature and time oven is pre-heated and, temperature and
time are set according to formulation
C-17.03.03P place batter in oven batter is placed in oven
C-17.03.04P determine doneness doneness is determined using methods
C-17.03.05P remove cake from oven cake is removed from oven using tools
and PPE
C-17.03.06P de-pan cake cake is de-panned
C-17.03.07P cool cake cake is cooled according to formulation
C-17.03.08P identify and troubleshoot faults faults are identified and corrected

Range of Variables
methods include: visual cues, touch test, inserting skewers

102 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
C-17.03.01L demonstrate knowledge of cakes, their identify types of cakes and describe their
properties and characteristics properties and characteristics
identify cooling requirements for cakes
C-17.03.02L demonstrate knowledge of procedures identify tools and equipment used to bake
used to bake cakes cakes and describe their procedures for
use
describe procedures used to bake cakes
describe methods used to determine
doneness of cakes
describe procedures used to de-pan
cakes
describe procedures used to cool cakes
describe procedures used to identify and
troubleshoot faults

Range of Variables
types of cakes include: high-fat, egg-foam
methods include: visual cues, touch test, inserting skewers

103 Red Seal Occupational Standard - Baker

Major Work Activity D
Performs assembly and finishing
Task D-18 Prepares creams, custards, sweet fillings, decorating
pastes and icings

Task Descriptor
Creams, custards, sweet fillings, decorating pastes and icings are the bases for assembling cakes and
pastries. They provide the flavour and moist texture associated with a wide variety of baked goods.
Cooking and baking techniques are specific to the formulations and the products.

D-18.01 Performs make-up of creams, custards, sweet fillings, decorating pastes

and icings

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-18.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
D-18.01.02P measure and scale ingredients ingredients are measured and scaled
according to formulation
D-18.01.03P mix ingredients ingredients are mixed according to
formulation to achieve characteristics of
product
D-18.01.04P prepare components components are prepared according to
formulation using methods
D-18.01.05P prevent crystallization of cooked sugars crystallization of cooked sugars is
prevented by using required technique
D-18.01.06P measure and control temperature temperature is measured and controlled
throughout production throughout production according to
formulation to achieve required texture
and consistency

104 Red Seal Occupational Standard - Baker

 D-18.01.07P add ingredients ingredients are added according to
formulation
D-18.01.08P determine readiness of product product is checked for readiness by
performing sensory analysis

Range of Variables
ingredients include: dairy, dairy substitutes, liqueurs, fruit, eggs, butter, chocolate, nuts, sugar, sugar
substitutes
components include: syrups, icing sugar, gelatines, starches
methods include: sifting ingredients, blooming gelatines, softening cream cheese
technique includes: brushing water down sides of pot while cooking
sensory analysis includes: mouth feel, texture, aroma, overall appearance, consistency

Knowledge
Learning Outcomes Learning Objectives
D-18.01.01L demonstrate knowledge of creams, identify types of creams, custards,
custards, sweet fillings, decorating sweet fillings, decorating pastes and
pastes and icings, their properties, icings, and describe their properties,
characteristics and applications characteristics and applications
identify ingredients used in creams,
custards, sweet fillings, decorating
pastes and icings and describe their
properties and functions
D-18.01.02L demonstrate knowledge of procedures identify tools and equipment used to
used to perform make-up of creams, perform make-up of creams, custards,
custards, sweet fillings, decorating sweet fillings, decorating pastes and
pastes and icings icings and describe their procedures for
use
describe procedures used to perform
make-up of creams, custards, sweet
fillings, decorating pastes and icings
identify mixing methods
describe procedures used to measure and
control temperature throughout production
describe procedures used to test products
for readiness

Range of Variables
creams include: whipping creams, Chantilly, anglaise
custards include: puddings, pastry creams, cheesecakes, curds, crème brulée, crème caramel
sweet fillings include: fruits, frangipane, mousses, ganache, Bavarian, chiffon, chibousts
decorating pastes include: rolled fondant, marzipan, pastillage
icings include: water, royal, buttercreams
applications include: assembling, finishing, decorating, filling
functions include: building structure, tenderizing, flavouring, enhancing appearance
mixing methods include: adding butter to meringue, blending ingredients, combining sugars and
starches, whipping egg whites and cream

105 Red Seal Occupational Standard - Baker

 D-18.02 Cooks creams, custards and sweet fillings

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-18.02.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
D-18.02.02P heat ingredients ingredients are heated to temperature
indicated in formulation using cooking
methods
D-18.02.03P determine doneness doneness is determined using methods
D-18.02.04P control cooling process and humidity cooling process and humidity are
controlled to achieve required
characteristics
D-18.02.05P identify and troubleshoot faults faults are identified and corrected

Range of Variables
tools and equipment include: stainless steel and copper pots, ramekins, induction stoves, steam kettles,
bains-marie, thermometers
cooking methods include: steaming, boiling, scalding, poaching
methods include: visual cues, inserting thermometer

Knowledge
Learning Outcomes Learning Objectives
D-18.02.01L demonstrate knowledge of creams, identify types of creams, custards and
custards and sweet fillings, their sweet fillings, and describe their
properties, characteristics and properties, characteristics and
applications applications
identify ingredients used in creams,
custards and sweet fillings, and
describe their properties and functions
D-18.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to cook creams, custards and cook creams, custards and sweet
sweet fillings fillings, and describe their procedures for
use
describe procedures used to cook
creams, custards and sweet fillings
describe methods used to determine
doneness of creams, custards and
sweet fillings

106 Red Seal Occupational Standard - Baker

 describe cooling procedures
describe procedures used to identify and
troubleshoot faults

Range of Variables
creams include: diplomat, Chantilly, anglaise
custards include: puddings, pastry creams, cheesecakes, curds
sweet fillings include: fruits, frangipane, mousses, ganache, Bavarian, chiffon, chibousts
tools and equipment include: stainless steel and copper pots, ramekins, induction stoves, steam kettles,
bains-marie, thermometers
methods include: visual cues, inserting thermometer

D-18.03 Holds products for use

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-18.03.01P determine and select container container is determined and selected
according to type of product
D-18.03.02P control humidity and air surrounding humidity and air surrounding product are
product controlled by using methods
D-18.03.03P determine holding temperature required holding temperature required for product
for product is determined according to type of
product
D-18.03.04P determine readiness of product once readiness of product is determined using
cooled methods once cooled

Range of Variables
types of products include: creams (diplomat, Chantilly, anglaise), rolled fondant, icings, fillings
methods (to control humidity and air surrounding product) include: wrapping, containing, coating
methods (to determine readiness of product) include: jiggling, visual cues, inserting thermometer

107 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
D-18.03.01L demonstrate knowledge of creams, identify types of products, and describe
custards, sweet fillings, decorating pastes their properties, characteristics and
and icings, their properties, characteristics applications
and applications
D-18.03.02L demonstrate knowledge of procedures identify types of containers used to hold
used to hold products for use products
describe product holding conditions
describe methods to control humidity and
air surrounding products
describe methods used to determine
readiness of products once cooled

Range of Variables
types of products include: creams (diplomat, Chantilly, anglaise), rolled fondant, icings, fillings
types of containers include: glass, plastic, stainless steel, non-reactive metals
product holding conditions include: time, temperature
methods (to control humidity and air surrounding product) include: wrapping, containing, coating
methods (to determine readiness of product) include: jiggling, visual cues, inserting thermometer

108 Red Seal Occupational Standard - Baker

Task D-19 Prepares savoury fillings

Task Descriptor
Savoury fillings are components of specific pastries. They provide the flavour and texture associated with
a wide variety of baked goods such as meat pies and patties, sausage rolls, spanakopitas, empanadas,
samosas, croissants and quiches. Cooking and baking techniques are specific to the formulations and the
products.

D-19.01 Performs make-up of savoury fillings

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-19.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
D-19.01.02P measure and scale ingredients ingredients are measured and scaled
according to formulation
D-19.01.03P mix ingredients ingredients are mixed according to
formulation to achieve characteristics of
product
D-19.01.04P prepare components and ingredients components and ingredients are
prepared according to formulation and
using basic culinary techniques
D-19.01.05P measure and control temperature temperature is measured and controlled
throughout production throughout production according to
formulation to achieve required texture
and consistency
D-19.01.06P add herbs, spices and seasonings herbs, spices and seasonings are added
according to formulation and to taste
D-19.01.07P determine readiness of product readiness of product is determined by
performing sensory assessment

Range of Variables
ingredients include: vegetables, cheese, seafood, meat, eggs, herbs, spices, seasonings, dairy,
starches, thickeners
components include: thickeners, sauces
basic culinary techniques include: baking, simmering, steaming, frying, dicing, blanching, chopping,
sautéing, pan frying
sensory assessment includes: taste, mouth feel, texture, aroma, overall appearance, temperature

109 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
D-19.01.01L demonstrate knowledge of savoury identify types of savoury fillings and
fillings, their properties, characteristics describe their properties, characteristics
and applications and applications
identify ingredients used in savoury
fillings and describe their properties and
functions
identify herbs, spices and seasonings
used in savoury fillings and describe
their properties and functions
D-19.01.02L demonstrate knowledge of procedures identify tools and equipment used to
used to perform make-up of savoury perform make-up of savoury fillings, and
fillings describe their procedures for use
describe procedures used to perform
make-up of savoury fillings
identify mixing methods
describe procedures used to measure and
control temperature throughout production
identify basic culinary techniques for
preparing savoury fillings
describe procedures used to test products
for readiness

Range of Variables
savoury fillings include: meats, vegetables, cheese, seafood, eggs
applications include: piping, scooping, pouring
ingredients include: vegetables, cheese, seafood, meat, eggs, herbs, spices, seasonings, dairy,
starches, thickeners
functions include: binding, emulsifying
mixing methods include: folding, whisking and blending ingredients
basic culinary techniques include: baking, simmering, steaming, frying, dicing, blanching, chopping,
sautéing, pan frying

110 Red Seal Occupational Standard - Baker

 D-19.02 Holds savoury fillings for use

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-19.02.01P determine and select container container is determined and selected
according to savoury filling
D-19.02.02P control humidity and air surrounding humidity and air surrounding savoury
savoury filling filling are controlled by using methods
D-19.02.03P determine holding temperature required holding temperature required for savoury
for savoury filling filling is determined according to formula
and food safety regulations

Range of Variables
savoury fillings include: meats, vegetables, cheese, seafood, eggs
methods include: wrapping, containing

Knowledge
Learning Outcomes Learning Objectives
D-19.02.01L demonstrate knowledge of savoury identify types of savoury fillings, and
fillings, their properties, characteristics describe their properties, characteristics
and applications and applications
D-19.02.02L demonstrate knowledge of procedures identify types of containers used to hold
used to hold savoury fillings for use products
describe product holding conditions
describe methods to control humidity and
air surrounding products

Range of Variables
savoury fillings include: meats, vegetables, cheese, seafood, eggs
types of containers include: glass, plastic, stainless steel, non-reactive metals
product holding conditions include: time, temperature
methods include: wrapping, containing

111 Red Seal Occupational Standard - Baker

 D-19.03 Portions savoury fillings

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-19.03.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
D-19.03.02P apply portioning method portioning method is applied according
to formulation

Range of Variables
tools and equipment include: piping bags, scoops, scales, ladles
portioning methods include: piping, cutting, scooping, scaling

Knowledge
Learning Outcomes Learning Objectives
D-19.03.01L demonstrate knowledge of savoury identify types of savoury fillings, and
fillings, their properties, characteristics describe their properties, characteristics
and applications and applications
D-19.03.02L demonstrate knowledge of procedures identify tools and equipment used to
used to portion savoury fillings portion savoury fillings, and describe
their procedures for use
describe procedures used to portion
savoury fillings
identify portioning methods

Range of Variables
savoury fillings include: meats, vegetables, cheese, seafood, eggs
tools and equipment include: piping bags, scoops, scales, ladles
portioning methods include: piping, cutting, scooping, scaling

112 Red Seal Occupational Standard - Baker

Task D-20 Prepares sauces, glazes and garnishes

Task Descriptor
Bakers use sauces, glazes and garnishes to enhance flavour, appearance and shelf life of a variety of
baked products.

D-20.01 Performs make-up of sauces and glazes

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-20.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
D-20.01.02P measure and scale ingredients ingredients are measured and scaled
according to formulation
D-20.01.03P measure and control temperature temperature is measured and controlled
throughout production throughout production according to
formulation to achieve required texture
and consistency
D-20.01.04P thin and thicken sauces and glazes sauces and glazes are thinned and
thickened by adding ingredients
D-20.01.05P add flavours and ingredients flavours and ingredients are added
according to formulation and desired
result
D-20.01.06P strain sauces and glazes sauces and glazes are strained to
remove lumps, crystals and impurities to
achieve desired results
D-20.01.07P determine readiness of product at stages readiness of product is determined at
stages by performing sensory
assessment according to sauce and
glaze type

Range of Variables
tools and equipment include: conical strainers, sauce pots
ingredients include: thickening agents, syrup, water, sugar, fruits, chocolate, juices, liqueurs, wine, dairy
sauces include: coulis, crème fraîche, crème anglaise, starch-thickened, caramel, chocolate, syrups
glazes include: apricot and chocolate ganache, gelées, soft fondant, chocolate, mirroir
sensory assessment includes: taste, mouth feel, texture, aroma, overall appearance

113 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
D-20.01.01L demonstrate knowledge of sauces and identify types of sauces and glazes, and
glazes, their properties, characteristics describe their properties, characteristics
and applications and applications
identify ingredients used in sauces and
glazes, and describe their properties and
functions
describe impact sauces and glazes have
on flavour of finished products
identify hygroscopic characteristics of
glazes
D-20.01.02L demonstrate knowledge of procedures identify tools and equipment used to
used to perform make-up of sauces and perform make-up of sauces and glazes,
glazes and describe their procedures for use
describe procedures used to perform
make-up of sauces and glazes
describe methods of adding flavour
components to sauces and glazes
describe procedures used to control
temperature throughout production
describe procedures used to test sauces
and glazes for readiness

Range of Variables
sauces include: coulis, crème fraîche, crème anglaise, starch-thickened, caramel, chocolate, syrups
glazes include: apricot and chocolate ganache, gelées, soft fondant, chocolate, mirroir
ingredients include: thickening agents, syrup, water, sugar, fruits, chocolate, juices, liqueurs, wine, dairy
tools and equipment include: conical strainers, sauce pots

D-20.02 Performs make-up of garnishes

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-20.02.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
D-20.02.02P select garnishes garnishes are selected according to
characteristics of finished product

114 Red Seal Occupational Standard - Baker

 D-20.02.03P measure and scale ingredients ingredients are measured and scaled
according to formulation
D-20.02.04P create and flavour garnishes garnishes are created and flavoured
according to formulation
D-20.02.05P shape garnishes garnishes are shaped for desired effect
using techniques
D-20.02.06P apply coating to garnishes coating is applied to garnishes according
to formula
D-20.02.07P determine readiness of garnish readiness of garnish is determined by
performing sensory assessment

Range of Variables
tools and equipment include: modeling tools, silicones, acetates, cutters, rolling pins, air brushes,
sprayers
garnishes include: fondants, ganaches, marzipans, pastillages (gum paste), chocolates, croquants
characteristics of finished product include: artistic impacts, taste, shelf life
ingredients include: sugar, glycerins, gelatines, starches, gums, chocolate, gum paste, fruits, nuts,
marzipans
techniques include: piping, sculpting, moulding
sensory assessment includes: taste, mouth feel, texture, aroma, overall appearance

Knowledge
Learning Outcomes Learning Objectives
D-20.02.01L demonstrate knowledge of garnishes, identify types of garnishes and describe
their properties, characteristics and their properties, characteristics and
applications applications
identify ingredients used in garnishes
and describe their properties and
functions
identify hygroscopic characteristics of
garnishes
describe temperature requirements for
garnish application
D-20.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to perform make-up of garnishes perform make-up of garnishes and
describe their procedures for use
describe procedures used to perform
make-up of garnishes
describe procedures used to test
garnishes for readiness
describe sugar cooking process
identify techniques used to shape
garnishes

115 Red Seal Occupational Standard - Baker

Range of Variables
garnishes include: fondants, ganaches, marzipans, pastillages (gum paste), chocolates, croquants
ingredients include: sugar, glycerins, gelatines, starches, gums, chocolate, gum paste, fruits, nuts,
marzipans
tools and equipment include: modeling tools, silicones, acetates, cutters, rolling pins, air brushes,
sprayers
techniques include: piping, sculpting, moulding

D-20.03 Holds sauces, glazes and garnishes for use

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-20.03.01P determine and select container container is determined and selected
according to sauces, glazes and
garnishes
D-20.03.02P control humidity and air surrounding humidity and air surrounding sauces,
sauces, glazes and garnishes glazes and garnishes are controlled by
using methods
D-20.03.03P determine holding temperature required holding temperature required for sauces,
for sauces, glazes and garnishes glazes and garnishes is determined
according to formula and food safety
regulations

Range of Variables
sauces include: coulis, crème fraîche, crème anglaise, starch-thickened, caramel, chocolate, syrups
glazes include: apricot and chocolate ganache, gelées, soft fondant, chocolate, mirroir
garnishes include: fondants, ganaches, pastillages, chocolates, croquants, gum pastes
methods include: wrapping, containing

Knowledge
Learning Outcomes Learning Objectives
D-20.03.01L demonstrate knowledge of sauces, identify types of sauces, glazes and
glazes and garnishes, their properties, garnishes, and describe their properties,
characteristics and applications characteristics and applications
D-20.03.02L demonstrate knowledge of procedures identify types of containers used to hold
used to hold sauces, glazes and sauces, glazes and garnishes
garnishes for use
describe product holding conditions
describe methods to control humidity and
air surrounding sauces, glazes and
garnishes

116 Red Seal Occupational Standard - Baker

Range of Variables
sauces include: coulis, crème fraîche, crème anglaise, starch-thickened, caramel, chocolate, syrups
glazes include: apricot and chocolate ganache, gelées, soft fondant, chocolate, mirroir
garnishes include: fondants, ganaches, pastillages, chocolates, croquants, gum pastes
types of containers include: glass, plastic, stainless steel, non-reactive metals
product holding conditions include: time, temperature
methods include: wrapping, containing

Task D-21 Assembles and bakes sweet and savoury pastries

Task Descriptor
Bakers assemble components and ingredients to create a wide variety of sweet and savoury pastries.
These are put together in a systematic way according to each formulation to achieve desired taste and
artistic impact. Bakers must be knowledgeable of baking techniques.

D-21.01 Performs make-up and assembly of sweet and savoury pastries

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-21.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
D-21.01.02P prepare ingredients for assembly ingredients are prepared for assembly
according to formulation, desired
consistency and temperature, and
readiness
D-21.01.03P sheet and roll dough products dough products are sheeted and rolled
according to formulation
D-21.01.04P place components together in sequence components are placed together in
sequence according to formulation
D-21.01.05P prepare sweet and savoury pastries for sweet and savoury pastries are
baking prepared for baking using methods
according to formulation
D-21.01.06P prepare pan or mould pan or mould is prepared according to
formulation

117 Red Seal Occupational Standard - Baker

Range of Variables
tools and equipment include: cutters, moulds, piping bags, scoops, spatulas
ingredients include: creams, custards, sweet and savoury fillings, decorating pastes, icings
preparations for assembly include: chilling pastry dough, re-whisking fillings, bringing fillings to required
temperature
dough products include: puff pastry, short (pâte sucrée, pâte sablée), filo, pâte brisée, choux paste
components include: fillings, pastry bases and layers (e.g., tart shells, pie shells, filo sheets), syrups,
melted butter
sweet pastries include: tarts, pies, turnovers, pithiviers, eclairs, profiteroles
savoury pastries include: meat pies and patties, sausage rolls, spanakopitas, empanadas, samosas,
quiches
preparations for baking include: chilling and resting pastry products, applying egg wash and toppings,
scoring pastry products

Knowledge
Learning Outcomes Learning Objectives
D-21.01.01L demonstrate knowledge of sweet and identify types of sweet and savoury
savoury pastries, their properties, pastries, and describe their properties,
characteristics and applications characteristics and applications
identify ingredients used in sweet and
savoury pastries, and describe their
properties and functions
D-21.01.02L demonstrate knowledge of procedures identify tools and equipment used to
used to perform make-up and assembly of perform make-up and assembly of sweet
sweet and savoury pastries and savoury pastries, and describe their
procedures for use
describe procedures used to perform
make-up of sweet and savoury pastries
describe procedures used to sheet and
roll dough products
describe preparations for assembly of
sweet and savoury pastries
describe preparations for baking sweet
and savoury pastries
describe procedures used to place
components together in sequence
describe effects of ambient conditions
on dough products
D-21.01.02L demonstrate knowledge of techniques identify rolling, sheeting and pressing
used to assemble sweet and savoury techniques
pastries
describe artistic properties used to
create impact when assembling sweet
and savoury pastries

118 Red Seal Occupational Standard - Baker

Range of Variables
sweet pastries include: tarts, pies, turnovers, pithiviers, eclairs, profiteroles
savoury pastries include: meat pies and patties, sausage rolls, spanakopitas, empanadas, samosas,
quiches
ingredients include: creams, custards, sweet and savoury fillings, decorating pastes, icings
tools and equipment include: cutters, moulds, piping bags, scoops, spatulas
dough products include: puff pastry, short (pâte sucrée, pâte sablée), filo, pâte brisée, choux paste
preparations for assembly include: chilling pastry dough, re-whisking fillings, bringing fillings to required
temperature
components include: fillings, pastry bases and layers (e.g., tart shells, pie shells, filo sheets), syrups,
melted butter
ambient conditions include: humidity, temperature, odours, airborne contaminants
artistic properties include: consistency, colour, shape, size

D-21.02 Bakes sweet and savoury pastries

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-21.02.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
D-21.02.02P pre-heat equipment, and set temperature equipment is pre-heated, and temperature
and time and time are set according to formulation
D-21.02.03P place sweet and savoury pastries in sweet and savoury pastries are placed
equipment in equipment
D-21.02.04P determine doneness doneness is determined using methods
D-21.02.05P remove sweet and savoury pastries sweet and savoury pastries are
from baking equipment removed from baking equipment
D-21.02.06P cool and hold sweet and savoury sweet and savoury pastries are cooled
pastries and held according to formulation and
desired results
C-21.02.07P identify and troubleshoot faults faults are identified and corrected

Range of Variables
tools and equipment include: pie weights, tart shells, silicone moulds, pans
sweet pastries include: tarts, pies, turnovers, pithiviers, eclairs, profiteroles
savoury pastries include: meat pies and patties, sausage rolls, spanakopitas, empanadas, samosas,
quiches
methods include: visual cues, touch test, inserting skewers

119 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
D-21.02.01L demonstrate knowledge of sweet and identify types of sweet and savoury
savoury pastries, their properties, pastries, and describe their properties,
characteristics and applications characteristics and applications
D-21.02.02L demonstrate knowledge of procedures identify tools and equipment used to bake
used to bake sweet and savoury sweet and savoury pastries, and
pastries describe their procedures for use
describe procedures used to bake sweet
and savoury pastries
describe methods used to determine
doneness of sweet and savoury pastries
identify cooling requirements for sweet
and savoury pastries
describe procedures used to identify and
troubleshoot faults

Range of Variables
sweet pastries include: tarts, pies, turnovers, pithiviers, eclairs, profiteroles
savoury pastries include: meat pies and patties, sausage rolls, spanakopitas, empanadas, samosas,
quiches
methods include: visual cues, touch test, inserting skewers

120 Red Seal Occupational Standard - Baker

Task D-22 Assembles cakes and other baked goods

Task Descriptor
Bakers assemble components and ingredients of cakes and other baked goods. These are put together in
a systematic way according to each formulation to achieve desired taste and artistic impact.

D-22.01 Performs make-up and assembly of cakes and other baked goods

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-22.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
D-22.01.02P select assembly components assembly components are selected
according to formulation
D-22.01.03P select and adjust components for components are selected and adjusted
assembly of cakes and other baked for assembly of cakes and other baked
goods goods according to desired results
D-22.01.04P determine temperature readiness of temperature readiness of cakes and
cakes and other baked goods for cutting other baked goods for cutting is
determined
D-22.01.05P slice cake into desired layers cake is sliced into desired layers for
subsequent reassembly
D-22.01.06P handle cut pieces of cakes and other cut pieces of cakes and other baked
baked goods goods are handled avoiding breakage
and misshaping
D-22.01.07P place components together in sequence components are placed together in
sequence according to formulation
D-22.01.08P bring cakes and other baked goods to cakes and other baked goods are
temperature required for portioning and brought to temperature required for
decorating portioning and decorating

Range of Variables
tools and equipment include: turntables, spatulas, moulds (silicone, ring), pallet knives, piping bags and
tips
assembly components include: cake boards, dowels, pillars, plates, cake stands
components include: fillings, bases and layers (cake, meringue, pastry), syrups, melted butter
cakes include: tortes, gateaux, chill-set/cold-set cheesecakes
other baked goods include: vacherins, entremets, pre-baked shells, vol-au-vents
adjustments include: warming icings to room temperature, re-whisking pastry creams

121 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
D-22.01.01L demonstrate knowledge of cakes and identify types of cakes and other baked
other baked goods, their properties, goods, and describe their properties,
characteristics and applications characteristics and applications
D-22.01.02L demonstrate knowledge of procedures identify tools and equipment used to
used to perform make-up and assembly of perform make-up and assembly of cakes
cakes and other baked goods and other baked goods and describe
their procedures for use
describe procedures used to perform
make-up and assembly of cakes and
other baked goods
describe preparations to assemble cakes
and other baked goods
identify types of assembly components
describe procedures used to place
components together in sequence
describe effects of ambient conditions
on cut pieces
explain flavour combinations in cakes and
other baked goods
D-22.01.03L demonstrate knowledge of techniques identify rolling, sheeting and pressing
used to assemble cakes and other techniques
baked goods
identify syrup application techniques
identify filling application techniques
identify masking, creaming and icing
techniques
identify final finishes
describe tiered cake design and structure
stability
describe artistic properties used to
assemble cakes and other baked goods

Range of Variables
cakes include: tortes, gateaux, chill-set/cold-set cheesecakes
other baked goods include: vacherins, entremets, pre-baked shells, vol-au-vents
tools and equipment include: turntables, spatulas, moulds (silicone, ring), pallet knives, piping bags and
tips
assembly components include: cake boards, dowels, pillars, plates, cake stands
components include: fillings, bases and layers (cake, meringue, pastry), syrups, melted butter
ambient conditions include: humidity, temperature, odours, airborne contaminants

122 Red Seal Occupational Standard - Baker

syrup application techniques include: brushing, soaking, spraying
filling application techniques include: bridging, piping, spreading
final finishes include: fondants, marzipans, buttercreams, water icings, royal icings, chocolate, ganache,
glazes
artistic it properties include: consistency, colour, shape, size

D-22.02 Portions cakes and other baked goods

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-22.02.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
D-22.02.02P control temperature of cakes, other temperature of cakes, other baked
baked goods and cutting tools for scoring goods and cutting tools is controlled for
and cutting scoring and cutting
D-22.02.03P mark and score cakes and other baked cakes and other baked goods are
goods marked and scored according to required
portion shape and size, and waste is
minimized
D-22.02.04P cut cakes and other baked goods cakes and other baked goods are cut
using methods
D-22.02.05P remove edges and seal edges are removed and sealed to prevent
drying and to create a flat surface
D-22.02.06P handle cut pieces of cake and other cut pieces of cake and other baked
baked goods goods are handled to avoid breakage and
misshaping
D-22.02.07P transfer portioned cakes and other portioned cakes and other baked goods
baked goods into holding containers are transferred into holding containers
according to company policies
D-22.02.08P hold and store cakes and other baked cakes and other baked goods are held
goods and stored according to ambient
conditions and finishing requirements

Range of Variables
tools and equipment include: knives, rulers, templates, cutters, pallet knives, dipping tools
cakes include: tortes, gateaux, chill-set/cold-set cheesecakes
other baked goods include: vacherins, entremets, pre-baked shells, vol-au-vent
methods include: warming knife, wetting knife, wire cutting, ultrasonic cutting
holding containers include: sheet pans, boxes
ambient conditions include: humidity, temperature, odours, airborne contaminants

123 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
D-22.02.01L demonstrate knowledge of procedures identify tools and equipment used to
used to portion cakes and other baked portion cakes and other baked goods for
goods for decorating and finishing decorating and finishing, and describe
their procedures for use
describe procedures used to portion
cakes and other baked goods for
decorating and finishing
describe procedures used to control
temperature of cakes and other baked
goods
describe effects of ambient conditions
on cakes and other baked goods
describe procedures used to mark, score
and cut cakes and other baked goods
identify types of holding containers used
for cakes and other baked goods

Range of Variables
cakes include: tortes, gateaux, chill-set/cold-set cheesecakes
other baked goods include: vacherins, entremets, pre-baked shells, vol-au-vent
tools and equipment include: knives, rulers, templates, cutters, pallet knives, dipping tools
ambient conditions include: humidity, temperature, odours, airborne contaminants
holding containers include: sheet pans, boxes

124 Red Seal Occupational Standard - Baker

Task D-23 Decorates and finishes baked goods

Task Descriptor
Bakers apply decorations and finishes on baked goods. These are critical to the quality, flavour,
appearance and marketability of the end product.

D-23.01 Applies sauces, toppings and glazes

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-23.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
D-23.01.02P select sauces, toppings and glazes sauces, toppings and glazes are
selected according to formulation and
desired effect
D-23.01.03P assess product temperature and product temperature and consistency are
consistency assessed prior to applying sauces,
toppings and glazes
D-23.01.04P place product on table, glazing racks or product is placed on table, glazing racks
turntable or turntable
D-23.01.05P select and use application techniques application techniques are selected and
used according to formulation
D-23.01.06P apply coatings coatings are applied using application
techniques
D-23.01.07P transfer product from table, glazing racks product is transferred from table, glazing
or turntable racks or turntable
D-23.01.08P hold and store product product is held and stored according to
type and ambient conditions

Range of Variables
tools and equipment include: spatulas, brushes, cornets, piston funnels, pallet knives, tongs, dipping
tools, piping bags and tips, glazing racks, flex moulds, cutters, templates
sauces include: coulis, crème fraîche, crème anglaise, starch-thickened, caramel, chocolate, syrups
toppings include : sesame seeds, poppy seeds, grain mixtures, sugar, nuts, seeds, oats, olives,
tomatoes, herbs
glazes include: apricot, clear icing, water icing

125 Red Seal Occupational Standard - Baker

application techniques include: spraying, brushing, piping, ladling, smoothing, drizzling, flooding,
dipping
coatings include: buttercream, whipped cream, marzipan, chocolate, rolled fondant, glazes, cocoa butter
ambient conditions include: humidity, temperature, odours, airborne contaminants

Knowledge
Learning Outcomes Learning Objectives
D-23.01.01L demonstrate knowledge of sauces, identify types of sauces, toppings and
toppings and glazes, their properties, glazes, and describe their properties,
characteristics and applications characteristics and applications
D-23.01.02L demonstrate knowledge of procedures identify tools and equipment used to
and techniques to apply sauces, apply sauces, toppings and glazes to
toppings and glazes to baked goods baked goods, and describe their
procedures for use
describe procedures used to apply
sauces, toppings and glazes to baked
goods
describe application techniques
describe effects of ambient conditions
on baked goods

Range of Variables
sauces include: coulis, crème fraîche, crème anglaise, starch-thickened, caramel, chocolate, syrups
toppings include : sesame seeds, poppy seeds, grain mixtures, sugar, nuts, seeds, oats, olives,
tomatoes, herbs
glazes include: apricot, clear icing, water icing
tools and equipment include: spatulas, brushes, cornets, piston funnels, pallet knives, tongs, dipping
tools, piping bags and tips, glazing racks, flex moulds, cutters, templates
application techniques include: spraying, brushing, piping, ladling, smoothing, drizzling, flooding,
dipping
ambient conditions include: humidity, temperature, odours, airborne contaminants

126 Red Seal Occupational Standard - Baker

 D-23.02 Applies garnishes and decorative products

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
D-23.02.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
D-23.02.02P select garnishes and decorative garnishes and decorative products are
products selected according to characteristics and
shelf life of finished product
D-23.02.03P plan application of garnishes and application of garnishes and decorative
decorative products products is planned according to size,
appearance and properties of product and
portion
D-23.02.04P design finishing artistic impact finishing artistic impact is designed
according to factors
D-23.02.05P assess ability of garnishes and ability of garnishes and decorative
decorative products to adhere to products to adhere to product surface is
product surface assessed according to finishes and
ambient conditions
D-23.02.06P place garnishes and decorative garnishes and decorative products are
products placed according to formulation and
artistic properties
D-23.02.07P hold and store garnished and decorated garnished and decorated product is held
product and stored according to ambient
conditions

Range of Variables
tools and equipment include: sifters, tongs, pallet knives, tweezers, rose nails, rolling pins, piping bags
and tips
garnishes and decorative products include: rolled fondant, royal icing, buttercream, marzipan,
croquant, chocolate, fruits, nuts
characteristics (of finished product) include: flavour, texture, colour
factors include: colour, shape, customer preference
ambient conditions include: humidity, temperature, odours, airborne contaminants
artistic properties include: consistency, colour, shape, size

127 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
D-23.02.01L demonstrate knowledge of garnishes identify types of garnishes and
and decorative products, their decorative products, and describe their
properties, characteristics and properties, characteristics and
applications applications
D-23.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to apply garnishes and decorative apply garnishes and decorative
products products, and describe their procedures
for use
describe procedures used to apply
garnishes and decorative products
describe artistic properties
describe effects of ambient conditions
on garnished and decorated products

Range of Variables
garnishes and decorative products include: rolled fondant, royal icing, buttercream, marzipan,
croquant, chocolate, fruits, nuts
tools and equipment include: sifters, tongs, pallet knives, tweezers, rose nails, rolling pins, piping bags
and tips
artistic properties include: consistency, colour, shape, size
ambient conditions include: humidity, temperature, odours, airborne contaminants

128 Red Seal Occupational Standard - Baker

Major Work Activity E
Prepares chocolate, confections and sugar
work
Task E-24 Prepares chocolate

Task Descriptor
Bakers need to have knowledge of chocolate preparation processes. Bakers control the applications of
couvertures, compounds and cocoa butter using techniques including melting, tempering, piping, dipping
and moulding. Bakers need to be aware of the effects of the environment such as humidity and flavour
transfer when preparing and storing chocolate.

E-24.01 Selects quality and types of chocolate

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
E-24.01.01P identify quality classifications of quality classifications of chocolate are
chocolate identified according to desired results and
product formulation
E-24.01.02P identify types of chocolate types of chocolate are identified
according to desired results and product
formulation
E-24.01.03P identify properties and qualities of properties and qualities of chocolates are
chocolates based on characteristics identified based on characteristics to
achieve desired results and product
formulation
E-24.01.04P identify characteristics, uses and characteristics, uses and differences
differences between couverture and between couverture and compound
compound chocolate chocolate are identified

129 Red Seal Occupational Standard - Baker

Range of Variables
quality classifications of chocolate include: couverture, compound chocolate
types of chocolate include: dark, milk, ruby, white, flavoured chocolates (e.g., dulce, strawberry, orange,
caramel)
characteristics include: percentage of cocoa mass and cocoa butter, country of origin, sustainability/fair
trade

Knowledge
Learning Outcomes Learning Objectives
E-24.01.01L demonstrate knowledge of chocolate and identify quality classifications of
cocoa, their properties, characteristics chocolate and describe their properties,
and applications characteristics and applications
identify types of chocolate and describe
their properties, characteristics and
applications
identify ingredients used in chocolate,
and describe their properties and
functions
identify dietary requirements specific to
chocolate
describe environmental conditions
affecting chocolate
describe effects of moisture on chocolate
and compound chocolate
describe history and countries of origin of
cocoa
E-24.01.02L demonstrate knowledge of procedures describe procedures used to select
used to select quality classifications quality classifications and types of
and types of chocolate chocolate
describe procedures used to handle
quality classifications and types of
chocolate

Range of Variables
quality classifications of chocolate include: couverture, compound chocolate
types of chocolate include: dark, milk, ruby, white, flavoured chocolates (e.g., dulce, strawberry, orange,
caramel)
ingredients include: cocoa butter, coloured cocoa butter, cocoa mass/liquor, cocoa powder, inclusions
(nuts, fruit), cream, butter, flavorings
dietary requirements include: cultural, ethical, religious, health-related, allergens, environmental,
preferences
environmental conditions include: ambient temperature and humidity, odours, airborne contaminants

130 Red Seal Occupational Standard - Baker

 E-24.02 Prepares fillings for chocolate

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
E-24.02.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
E-24.02.02P determine formulation formulation is determined to achieve
desired results
E-24.02.03P bring filling to required temperature filling is brought to required temperature
according to types of chocolate
couvertures used in formulation
E-24.02.04P portion and shape fillings fillings are portioned and shaped
according to desired characteristics and
formulation
E-24.02.05P hold and store filling for use filling is held and stored for use according
to formulation

Range of Variables
tools and equipment include: bain-marie, silicone sheets or moulds, sheet pans, depositors, piping
bags, scrapers, scoops, tempering machines, food processors
types of chocolate couvertures include: dark, milk, white, ruby, flavoured

Knowledge
Learning Outcomes Learning Objectives
E-24.02.01L demonstrate knowledge of fillings for identify types of fillings for chocolate and
chocolate, their properties, characteristics describe their properties, characteristics
and applications and applications
identify ingredients used in fillings for
chocolate and describe their properties
and functions
describe effects of ambient conditions
on fillings for chocolate
E-24.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to prepare fillings for chocolate prepare fillings for chocolate and describe
their procedures for use
describe procedures used to prepare
fillings for chocolate

131 Red Seal Occupational Standard - Baker

Range of Variables
ambient conditions include: humidity, temperature, odours, airborne contaminants
tools and equipment include: bain-marie, silicone sheets or moulds, sheet pans, depositors, piping
bags, scrapers, scoops, tempering machines, food processors

E-24.03 Prepares couvertures and compounds

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
E-24.03.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
E-24.03.02P use couverture tempering techniques couverture tempering techniques are
used according to desired results
E-24.03.03P control temperature and test chocolate temperature is controlled and chocolate
couverture couverture is tested to verify temper
characteristics
E-24.03.04P melt compound chocolate compound chocolate is melted at
controlled temperature to obtain desired
consistency
E-24.03.05P hold chocolate for use chocolate is held for use according to
ambient conditions

Range of Variables
tools and equipment include: bains-marie, microwaves, chocolate melters, tempering machines,
thermometers, bowls, marble slabs, moulds, rubber spatulas, offset spatulas, bench scrapers, putty
knives
couverture tempering techniques include: marble tabling, seeding, tempering machine, slow melting
temper characteristics include: shine, setting time and quick crystallization, texture, snap
ambient conditions include: humidity, temperature, odours, airborne contaminants

Knowledge
Learning Outcomes Learning Objectives
E-24.03.01L demonstrate knowledge of chocolate identify types of chocolate couvertures
couvertures and compound chocolates, and compound chocolates and describe
their properties, characteristics and their properties, characteristics and
applications applications
identify ingredients used in chocolate
couvertures and compound chocolates,
and describe their properties and
functions

132 Red Seal Occupational Standard - Baker

 explain differences between chocolate
couvertures and compound chocolates
describe effects of ambient conditions
on chocolate couvertures and compound
chocolates
E-24.03.02L demonstrate knowledge of procedures identify tools and equipment used to
used to prepare chocolate couvertures prepare chocolate couvertures and
and compound chocolates compound chocolates, and describe their
procedures for use
describe procedures used to prepare
chocolate couvertures and compound
chocolates
identify couverture tempering
techniques
describe procedures used to test
chocolate couvertures to identify temper
characteristics
identify melting points and working
temperatures of chocolate couvertures
and compound chocolates

Range of Variables
types of chocolate couvertures include: dark, milk, white, ruby, flavoured
types of compound chocolates include: dark, milk, white, flavoured, coloured
ambient conditions include: humidity, temperature, odours, airborne contaminants
tools and equipment include: bains-marie, microwaves, chocolate melters, tempering machines,
thermometers, bowls, marble slabs, moulds, rubber spatulas, offset spatulas, bench scrapers, putty
knives
couverture tempering techniques include: marble tabling, seeding, tempering machine, slow melting
temper characteristics include: shine, setting time and quick crystallization, texture, snap

E-24.04 Uses couvertures and compounds

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
E-24.04.01P select and use tools and equipment tools and equipment are selected and
used according to task
E-24.04.02P pair fillings to chocolate fillings are paired to chocolate according
to formulation and desired results
E-24.04.03P assemble product product is assembled using techniques

133 Red Seal Occupational Standard - Baker

 E-24.04.04P create desired decorations desired decorations are created using
techniques
E-24.04.05P add complementary ingredients complementary ingredients are added
according to desired results and
formulation
E-24.04.06P decorate chocolate products with chocolate products are decorated with
garnishes garnishes
E-24.04.07P hold chocolate while using chocolate is held while using according to
ambient conditions
E-24.04.08P store finished chocolate products finished chocolate products are stored
according to product requirements

Range of Variables
tools and equipment include: moulds (metal, plastic, silicone, polycarbonate), dipping forks, silicone
mats, piping bags, bench scrapers, silicone spatulas, templates, parchment paper, transfer sheets,
textured sheets, acetates, offset spatulas, combs (boisettes), putty knives, brushes, ladles
techniques (for assembling product) include: enrobing, filling and capping, moulding, panning
techniques (for creating desired decorations) include: piping, moulding, scraping, dipping, brushing,
spreading, spraying, modeling, carving
complementary ingredients include: nuts, spices, candied items
garnishes include: cocoa powder, icing sugar, nuts, candied items, lustre powder, coloured cocoa butters
ambient conditions include: humidity, temperature, odours, airborne contaminants
finished chocolate products include: moulded chocolates, decorations, truffles

Knowledge
Learning Outcomes Learning Objectives
E-24.04.01L demonstrate knowledge of chocolate identify types of chocolate couvertures
couvertures and compound chocolates, and compound chocolates, and
their properties, characteristics and describe their properties, characteristics
applications and applications
identify types of finished chocolate
products
identify ingredients used in chocolate
couvertures and compound chocolates,
and describe their properties and
functions
explain differences between chocolate
couvertures and compound chocolates
describe effects of ambient conditions
on chocolate couvertures and compound
chocolates

134 Red Seal Occupational Standard - Baker

 E-24.04.02L demonstrate knowledge of procedures to identify tools and equipment used for
use chocolate couvertures and compound chocolate couvertures and compound
chocolates chocolates, and describe their procedures
for use
describe procedures to use chocolate
couvertures and compound chocolates
identify techniques used to assemble
products
identify techniques used to create
decorations for products
identify complementary ingredients
used in chocolate couvertures and
compound chocolates, and describe their
effects on chocolate
identify garnishes used in chocolate
couvertures and compound chocolates,
and describe their effects on chocolate

Range of Variables
types of chocolate couvertures include: dark, milk, white, ruby, flavoured (e.g., caramel, mocha, mint)
types of compound chocolates include: dark, milk, white, flavoured, coloured
finished chocolate products include: moulded chocolates, decorations, truffles
ambient conditions include: humidity, temperature, odours, airborne contaminants
tools and equipment include: moulds (metal, plastic, silicone, polycarbonate), dipping forks, silicone
mats, piping bags, bench scrapers, silicone spatulas, templates, parchment paper, transfer sheets,
textured sheets, acetates, offset spatulas, combs (boisettes), putty knives, brushes, ladles
techniques (for assembling product) include: enrobing, filling and capping, moulding, panning
techniques (for creating desired decorations) include: piping, moulding, scraping, dipping, brushing,
spreading, spraying, modeling, carving
complementary ingredients include: nuts, spices, candied items
garnishes include: cocoa powder, icing sugar, nuts, candied items, lustre powder, coloured cocoa butters

135 Red Seal Occupational Standard - Baker

Task E-25 Prepares confections and sugar work

Task Descriptor
Bakers need to understand how confections and sugar work are made and their uses in the baking
industry. Many of these tasks are used to elevate products’ quality and presentation. Confectionary and
artisanal products are both classic and subject to consumer trends, which makes it important for bakers to
be able to apply their skills to adapt to consumer demands.

E-25.01 Boils sugar and sugar substitutes

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
E-25.01.01P select tools and equipment tools and equipment are selected
according to task and formulation
E-25.01.02P select ingredients ingredients are selected according to
formulation
E-25.01.03P apply heat to ingredients heat is applied to ingredients according
to formulation and desired results
E-25.01.04P brush water on sides of pot containing water is brushed on sides of pot
boiling sugar and sugar substitutes containing boiling sugar and sugar
substitutes to prevent crystallization
E-25.01.05P stop boiling process boiling process is stopped using
techniques
E-25.01.06P add supplementary ingredients supplementary ingredients are added to
achieve desired formulation

Range of Variables
tools and equipment include: pots (stainless steel or copper), candy thermometers, pastry brushes,
Baumé sugar density meter
ingredients include: granulated sugar, sugar substitutes, glucose, invert sugars, acids, colourings,
flavourings, water
techniques include: adding ingredients, shocking pot in cold water bath, transferring containers
supplementary ingredients include: butter, cream, extracts, emulsions, liquid colours, powdered
colours, nuts, spices

136 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
E-25.01.01L demonstrate knowledge of confections, identify types of confections and
artistic garnishes and sugar work, their describe their properties, characteristics
properties, characteristics and and applications
applications
identify types of artistic garnishes and
sugar work and describe their properties,
characteristics and applications
identify ingredients used in confections,
artistic garnishes and sugar work, and
describe their properties and functions
identify supplemental ingredients and
describe their properties, characteristics
and applications
E-25.01.02L demonstrate knowledge of procedures identify tools and equipment used to boil
used to boil sugar and sugar substitutes sugar and sugar substitutes and describe
their procedures for use
describe procedures used to boil sugar
and sugar substitutes
identify sugar boiling stages and
temperatures
identify temperature control techniques
to stop boiling process

Range of Variables
confections include: fudge, caramels, gelées, candied peels, pâte de fruits, brittles, nougats,
marshmallows, soft and hard candies
artistic garnishes and sugar work include: spun sugar, pulled sugar, blown sugar, cast sugar,
pastillage, gum paste, fondants
ingredients include: granulated sugar, sugar substitutes, glucose, invert sugars, acids, colourings,
flavourings, water
supplemental ingredients include: butter, cream, extracts, emulsions, liquid colours, powdered colours,
nuts, spices
tools and equipment include: pots (stainless steel or copper), candy thermometers, pastry brushes,
Baumé sugar density meter
sugar boiling stages include: thread, ball, crack, caramel
techniques include: adding ingredients, shocking pot in cold water bath, transferring containers

137 Red Seal Occupational Standard - Baker

 E-25.02 Forms sugar and sugar substitutes

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
E-25.02.01P select and use sugar forming tools and sugar forming tools and equipment are
equipment selected and used according to task
E-25.02.02P prepares moulds and forms for sugar and moulds and forms for sugar and sugar
sugar substitute products substitute products are prepared using
methods according to product
requirements
E-25.02.03P apply sugar and sugar substitute sugar and sugar substitute forming
forming techniques techniques are applied according to
desired results
E-25.02.04P remove sugar and sugar substitute sugar and sugar substitute product
product components from moulds and components are removed from moulds
mats and mats delicately to prevent breaking
E-25.02.05P hold sugar and sugar substitute sugar and sugar substitute product
product components when using components are held when using
according to ambient conditions

Range of Variables
sugar forming tools and equipment include: moulds (metal, silicone), heat source (e.g., heat lamps),
pans, silicone mats, pump, cut-off wire whip, ladles, dowels
sugar and sugar substitute products include: spun sugar, pulled sugar, blown sugar, cast sugar,
pastillage, gum paste, fondants
methods include: lightly oiling metal, dusting, applying shortening to edges, ensuring dry and clean
surfaces
sugar and sugar substitute forming techniques include: piping, dipping, moulding, spinning, casting,
pulling, blowing, rolling, cutting, stamping
ambient conditions include: humidity, temperature, odours, airborne contaminants

138 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
E-25.02.01L demonstrate knowledge of sugar and identify types of sugar and sugar
sugar substitute products, their substitute products and describe their
properties, characteristics and properties, characteristics and
applications applications
describe effects of ambient conditions
on sugar and sugar substitute
products
E-25.02.02L demonstrate knowledge of procedures identify sugar forming tools and
used to form sugar and sugar substitute equipment used to form sugar and
products sugar substitute products, and describe
their procedures for use
describe techniques to form sugar and
sugar substitute products
describe methods to prepare moulds and
forms

Range of Variables
sugar and sugar substitute products include: spun sugar, pulled sugar, blown sugar, cast sugar,
pastillage, gum paste, fondants
ambient conditions include: humidity, temperature, odours, airborne contaminants
sugar forming tools and equipment include: moulds (metal, silicone), heat source (e.g., heat lamps),
pans, silicone mats, pump, cut-off wire whip, ladles, dowels
methods include: lightly oiling metal, dusting, applying shortening to edges, ensuring dry and clean
surfaces
sugar and sugar substitute forming techniques include: piping, dipping, moulding, spinning, casting,
pulling, blowing, rolling, cutting, stamping

E-25.03 Creates artistic garnishes and sugar work

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
E-25.03.01P select and use tools and equipment tools and equipment are selected and
used according to task
E-25.03.02P use supplemental ingredients supplemental ingredients are used to
enhance decorations
E-25.03.03P create artistic garnishes artistic garnishes are created using
techniques according to desired results
E-25.03.04P hold artistic garnishes for use artistic garnishes are held for use
according to ambient conditions

139 Red Seal Occupational Standard - Baker

 E-25.03.05P design sugar work sugar work are designed according to
desired results
E-25.03.06P assemble sugar work components sugar work components are assembled
according to design
E-25.03.07P hold sugar work for use sugar work is held for use according to
ambient conditions

Range of Variables
tools and equipment include: moulds (metal, silicone), heat source (e.g., heat lamps), pans, silicone
mats, pump, cut-off wire whip, ladles, dowels, hot work gloves, turntable, piping bags, scrapers, torches,
air brush machine, spray gun
supplemental ingredients include: colouring sugar, dusting powder, lustre dust, cocoa butter, gold leaf,
airbrush colouring
artistic garnishes include: rolled fondant flowers, pulled sugar ribbons, spun sugar nests, pastillage,
sugar cages, pulled sugar flowers, moulded sugar leaves
techniques include: pulling, moulding, scraping, dipping, drizzling, rolling, spinning, pressing, casting
ambient conditions include: humidity, temperature, odours, airborne contaminants
sugar work includes: cake toppers, centrepieces, display pieces, competition pieces

Knowledge
Learning Outcomes Learning Objectives
E-25.03.01L demonstrate knowledge of artistic identify types of artistic garnishes and
garnishes and sugar work, their sugar work and describe their properties,
properties, characteristics and characteristics and applications
applications
identify supplemental ingredients used
to enhance decorations, and describe
their properties and functions
describe effects of ambient conditions
on artistic garnishes and sugar work
E-25.03.02L demonstrate knowledge of procedures identify tools and equipment used to
used to create artistic garnishes and create artistic garnishes and sugar
sugar work work and describe their procedures for
use
describe procedures used to create
artistic garnishes and sugar work
identify techniques used to create
artistic garnishes and sugar work

140 Red Seal Occupational Standard - Baker

Range of Variables
artistic garnishes include: rolled fondant flowers, pulled sugar ribbons, spun sugar nests, pastillage,
sugar cages, pulled sugar flowers, moulded sugar leaves
sugar work includes: cake toppers, centrepieces, display pieces, competition pieces
supplemental ingredients include: colouring sugar, dusting powder, lustre dust, cocoa butter, gold leaf,
airbrush colouring
ambient conditions include: humidity, temperature, odours, airborne contaminants
tools and equipment include: moulds (metal, silicone), heat source (e.g., heat lamps), pans, silicone
mats, pump, cut-off wire whip, ladles, dowels, hot work gloves, turntable, piping bags, scrapers, torches,
air brush machine, spray gun

E-25.04 Prepares confections

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
E-25.04.01P select and use tools and equipment tools and equipment are selected and
used according to task
E-25.04.02P select ingredients for confections ingredients for confections are selected
according to formulation
E-25.04.03P apply confection-making cooking confection-making cooking procedures
procedures are applied according to formulation
E-25.04.04P portion confections confections is portioned according to
formulation
E-25.04.05P remove confection from moulds and confection is removed from moulds and
mats mats delicately to prevent breaking
E-25.04.06P store confections confections are stored according to
ambient conditions and product
requirements

Range of Variables
tools and equipment include: pots, pans, bowls, spatulas, whisks, mixers, stoves, silicone mats,
strainers, moulds, candy thermometer, Baumé sugar density meter, refractometer, cooling racks, rolling
pins, piping bags and tips, cutting boards, knives
confections include: fudge, caramels (soft and hard), gelées, candied peels, pâte de fruits, brittles,
nougats, marshmallows, taffies, toffees
procedures include: caramelizing, candying, blanching, soaking, dredging, whipping, pulling, boiling
ambient conditions include: humidity, temperature, odours, airborne contaminants

141 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
E-25.04.01L demonstrate knowledge of confections, identify types of confections, and
their properties, characteristics and describe their properties, characteristics
applications and applications
E-25.04.02L demonstrate knowledge of procedures identify tools and equipment used to
used to prepare confections prepare confections and describe their
procedures for use
describe procedures used to prepare
confections
describe procedures used for portioning
confections
describe procedures used for removing
confections from moulds and mats
describe procedures used for storing
confections

Range of Variables
confections include: fudge, caramels (soft and hard), gelées, candied peels, pâte de fruits, brittles,
nougats, marshmallows, taffies, toffees
tools and equipment include: pots, pans, bowls, spatulas, whisks, mixers, stoves, silicone mats,
strainers, moulds, candy thermometer, Baumé sugar density meter, refractometer, cooling racks, rolling
pins, piping bags and tips, cutting boards, knives
procedures include: caramelizing, candying, blanching, soaking, dredging, whipping, pulling, boiling

142 Red Seal Occupational Standard - Baker

Major Work Activity F
Prepares desserts, ice creams and ices
Task F-26 Prepares plated desserts

Task Descriptor
Plated desserts include the main component and accompaniments such as sauces, garnishes and
creams. Bakers need to present their plated desserts creatively and efficiently.

F-26.01 Plans plate design

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
F-26.01.01P select main component to be plated main component to be plated is selected
F-26.01.02P select style of dishware style of dishware is selected according to
desired effect for presentation
F-26.01.03P assess and select complementary complementary flavours and colours of
flavours and colours of garnishes and garnishes and sauces are assessed and
sauces selected through taste testing and visual
appeal
F-26.01.04P determine considerations when creating considerations are determined when
plate design creating plate design

Range of Variables
main component includes: cakes (whole or slices), mousses, tarts, flans, fruits
dishware includes: plates, bowls, glassware, ramekins, boards, platters, sauce boats
considerations include: environmental conditions in the setting where dessert will be served, transport of
plated items, seasonality, budget, dietary requirements, limitations of workplace, texture, visual appeal

143 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
F-26.01.01L demonstrate knowledge of plated identify types of plated desserts and
desserts, their properties, characteristics describe their properties, characteristics
and applications and applications
F-26.01.02L demonstrate knowledge of procedures identify style of dishware used for plated
used to plan plate design desserts
describe procedures used to plan plate
design
describe considerations for planning
plate design
describe complementing textures and
flavours
explain differences in method and
complexity of plating of large volume
versus à la carte plating
describe effects of temperature on plated
desserts

Range of Variables
dishware includes: plates, bowls, glassware, ramekins, boards, platters, sauce boats
considerations include: environmental conditions in the setting where dessert will be served, transport of
plated items, seasonality, budget, dietary requirements, limitations of workplace, texture, visual appeal

F-26.02 Assembles components

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
F-26.02.01P follow plate design plan plate design plan is followed for
consistency of finished product
F-26.02.02P apply sauces and garnishes sauces and garnishes are applied
according to plate design
F-26.02.03P coordinate temperature of products and temperature of products and time
time between plating and service between plating and service are
coordinated to confirm integrity of product

144 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
F-26.02.01L demonstrate knowledge of plated identify types of plated desserts and
desserts, their properties, characteristics describe their properties, characteristics
and applications and applications
F-26.02.02L demonstrate knowledge of procedures identify style of dishware used for plated
used to assemble plated desserts desserts
describe procedures used to assemble
plated desserts
describe considerations for assembling
plated desserts
explain differences in methods of
assembling plated desserts in large
volume and à la carte plating
describe effects of temperature on plated
desserts
explain importance of sequencing
components on plate
identify cutting techniques

Range of Variables
dishware includes: plates, bowls, glassware, ramekins, boards, platters, sauce boats
considerations include: environmental conditions in the setting where dessert will be served, transport of
plated items, dietary requirements, limitations of workplace, visual appeal, consistency
cutting techniques include: using knives (heating knife before every cut, slicing even pieces without
smearing layers, cleaning knife after every cut), using cutter shapes (heating cutter shape before every
cut, placing cutter to minimize waste, cleaning cutter after every cut)

145 Red Seal Occupational Standard - Baker

Task F-27 Prepares ice creams and ices

Task Descriptor
Bakers need to understand the standardized methods for preparing custard bases and syrups to produce
ice creams and ices. These preparation methods consider food safety and quality of the finished product.

F-27.01 Prepares bases for ice creams and ices

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
F-27.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
F-27.01.02P cook custard base and add flavour custard base is cooked and flavour is
added according to formulation and
desired results
F-27.01.03P boil sugar syrup sugar syrup is boiled to dissolve to
desired concentration according to
formulation
F-27.01.04P process fruit fruit is processed using methods to
create desired texture and flavour of final
product
F-27.01.05P cool and set base base is cooled and set to ideal
temperature to achieve palatable crystal
size, infuse flavour and avoid bacterial
contamination

Range of Variables
tools and equipment include: Baumé sugar density meter, refractometer, pots, pans, heat source,
strainers, spatulas, food processors, juicers
methods include: mashing, puréeing, straining, cooking, juicing

146 Red Seal Occupational Standard - Baker

 Knowledge
Learning Outcomes Learning Objectives
F-27.01.01L demonstrate knowledge of ice creams identify types of ice creams and ices and
and ices, their properties, characteristics describe their properties, characteristics
and applications and applications
identify ingredients used in ice creams
and ices and describe their properties
and functions
identify types of custards and flavours
used in ice creams and ices
describe importance of ratio of sugar to
moisture/water content when making ices
F-27.01.02L demonstrate knowledge of procedures identify tools and equipment used to
used to prepare bases for ice creams prepare bases for ice creams and ices
and ices and describe their procedures for use
describe procedures used to prepare
bases for ice creams and ices
describe methods to process fruit
describe procedures used to measure
concentration of boiled sugar syrup
explain importance of cooling and setting
bases for ice creams and ices
identify effect of stabilizers in ice creams
and ices

Range of Variables
ice creams include: French, Philadelphia-style, gelato, ice milks, frozen yogurts
ices include: sorbets, granités, sherbets, shaved ice
tools and equipment include: Baumé sugar density meter, refractometer, pots, pans, heat source,
strainers, spatulas, food processors, juicers
methods include: mashing, puréeing, straining, cooking, juicing

147 Red Seal Occupational Standard - Baker

 F-27.02 Performs make-up of ice creams and ices

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
F-27.02.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
F-27.02.02P freeze ice creams and ices in ice cream ice creams and ices are frozen in ice
maker cream maker according to manufacturers’
specifications
F-27.02.03P determine doneness doneness is determined using methods
F-27.02.04P incorporate inclusions after product is inclusions are incorporated after product
removed from ice cream maker is removed from ice cream maker
according to desired results and
formulation
F-27.02.05P transfer product to container and freeze product is transferred to container and
quickly frozen quickly to achieve integrity of
crystal size and avoid bacterial
contamination

Range of Variables
tools and equipment include: ice cream makers, freezers, spatulas
ice creams include: French, Philadelphia-style, gelato, ice milks, frozen yogurts
ices include: sorbets, granités, sherbets, shaved ice
methods include: visual cues, checking consistency, checking texture
inclusions includes: caramel sauce, chocolate, fruit purée, nuts

Knowledge
Learning Outcomes Learning Objectives
F-27.02.01L demonstrate knowledge of ice creams identify types of ice creams and ices and
and ices, their properties, characteristics describe their properties, characteristics
and applications and applications
identify ingredients used in ice creams
and ices, and describe their properties
and functions
identify inclusions used in ice creams
and ices, and describe their properties
and functions

148 Red Seal Occupational Standard - Baker

 F-27.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to perform make-up of ice creams perform make-up of ice creams and ices
and ices and describe their procedures for use
describe procedures used to perform
make-up of ice creams and ices
describe methods to determine doneness
describe overrun of ice cream and ices
describe temper time, holding and long-
term storage temperature

Range of Variables
ice creams include: French, Philadelphia-style, gelato, ice milks, frozen yogurts
ices include: sorbets, granités, sherbets, shaved ice
inclusions includes: caramel sauce, chocolate, fruit purée, nuts
tools and equipment include: ice cream makers, freezers, spatulas
methods include: visual cues, checking consistency, checking texture

Task F-28 Prepares frozen desserts

Task Descriptor
Bakers need knowledge of frozen dessert preparation as many bakeries, pastry shops, restaurants and
hotels produce these products on a regular basis.

F-28.01 Performs make-up of frozen dessert components

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
F-28.01.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
F-28.01.02P prepare components of frozen desserts components of frozen desserts are
prepared using methods according to
desired results and formulations
F-28.01.03P transfer components of frozen desserts components of frozen desserts are
into mould prior to freezing transferred into mould prior to freezing to
achieve desired shape

149 Red Seal Occupational Standard - Baker

Range of Variables
components of frozen desserts include: bombes, mousses, gelées, ganaches, sauces, cake, pastry,
meringue
methods include: cooking, whipping, layering, blooming, creaming, cutting, baking

Knowledge
Learning Outcomes Learning Objectives
F-28.01.01L demonstrate knowledge of frozen identify types of frozen desserts and
desserts, their properties, characteristics describe their properties, characteristics
and applications and applications
identify components of frozen desserts
and describe their properties and
functions
F-28.01.02L demonstrate knowledge of procedures identify tools and equipment used to
used to perform make-up of frozen perform make-up of frozen desserts, and
desserts describe their procedures for use
describe procedures used to perform
make-up of frozen desserts

Range of Variables
frozen desserts include: baked Alaska, profiteroles, parfaits, semi-fredos, bombes, frozen soufflés,
cassata
components of frozen desserts include: bombes, mousses, gelées, ganaches, sauces, cake, pastry,
meringue

F-28.02 Assembles frozen dessert components

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
F-28.02.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
F-28.02.02P unmould frozen desserts frozen desserts are unmoulded using
methods
F-28.02.03P combine components of frozen components of frozen desserts are
desserts combined using methods according to
desired results and formulation
F-28.02.04P finish frozen desserts frozen desserts are finished using
techniques according to desired results
and formulation

150 Red Seal Occupational Standard - Baker

Range of Variables
tools and equipment include: torches, moulds, bains-marie, spatulas, piping bags
frozen desserts include: baked Alaska, profiteroles, parfaits, semi-fredos, bombes, frozen soufflés,
cassata
methods (to unmould frozen desserts) include: dipping in warm water, allowing to sit out of freezer,
torching
components of frozen desserts include: bombes, mousses, gelées, ganaches, sauces, cake, pastry,
meringue
methods (to combine components of frozen desserts) include: layered, piping, swirling, spreading, filling
techniques include: torching, garnishing, dipping, spraying, glazing

Knowledge
Learning Outcomes Learning Objectives
F-28.02.01L demonstrate knowledge of frozen identify types of frozen desserts and
desserts, their components, properties, describe their components, properties,
characteristics and applications characteristics and applications
F-28.02.02L demonstrate knowledge of procedures identify tools and equipment used to
used to assemble components for assemble components for frozen
frozen desserts desserts and describe their procedures
for use
describe procedures used to assemble
components for frozen desserts
describe methods to unmould frozen
desserts
identify techniques used to finish frozen
desserts

Range of Variables
frozen desserts include: baked Alaska, profiteroles, parfaits, semi-fredos, bombes, frozen soufflés,
cassata
components of frozen desserts include: bombes, mousses, gelées, ganaches, sauces, cake, pastry,
meringue
tools and equipment include: torches, moulds, bains-marie, spatulas, piping bags
methods (to unmould frozen desserts) include: dipping in warm water, allowing to sit out of freezer,
torching
techniques include: torching, garnishing, dipping, spraying, glazing

151 Red Seal Occupational Standard - Baker

 F-28.03 Holds frozen desserts

NL NS PE NB QC ON MB SK AB BC NT YT NU
NV yes NV NV NV yes ND ND yes yes NV NV NV

Skills
Performance Criteria Evidence of Attainment
F-28.03.01P select and use tools and equipment tools and equipment are selected and
used according to task, formulation and
manufacturers’ specifications
F-28.03.02P wrap frozen desserts and place in frozen desserts are wrapped and placed
container in container with tight fitting lid to avoid
flavour/odour transfer, loss of moisture
and freezer burn
F-28.03.03P keep frozen desserts in freezer frozen desserts are kept in freezer
designated for deep freezing
F-28.03.04P bring frozen desserts up to service frozen desserts are brought up to service
temperature temperature according to desired results
F-28.03.05P perform portioning and serving portioning and serving techniques are
techniques performed that maintain integrity of
product

Range of Variables
tools and equipment include: freezers, refrigerators, frozen dishware, bains-marie, knives, packaging
and containers
frozen desserts include: baked Alaska, profiteroles, parfaits, semi-fredos, bombes, frozen soufflés,
cassata
portioning and serving techniques include: slicing, scooping, scraping, covering, tempering, plating

Knowledge
Learning Outcomes Learning Objectives
F-28.03.01L demonstrate knowledge of frozen identify types of frozen desserts and
desserts, their properties, characteristics describe their properties, characteristics
and applications and applications
F-28.03.02L demonstrate knowledge of procedures identify tools and equipment used to
used to hold frozen desserts hold frozen desserts and describe their
procedures for use
describe procedures used to hold frozen
desserts

152 Red Seal Occupational Standard - Baker

 describe effects of freezing on product
characteristics
describe holding and serving
temperatures
describe portioning and serving
techniques that maintain integrity of
product

Range of Variables
frozen desserts include: baked Alaska, profiteroles, parfaits, semi-fredos, bombes, frozen soufflés,
cassata
tools and equipment include: freezers, refrigerators, frozen dishware, bains-marie, knives, packaging
and containers
product characteristics include: texture, flavour, appearance
portioning and serving techniques include: slicing, scooping, scraping, covering, tempering, plating

153 Red Seal Occupational Standard - Baker

Appendix A
Acronyms
ADT actual dough temperature
AED Automatic External Defibrillators
BFT bulk fermentation time
FDT final dough temperature
FIFO “first-in, first-out” method
GFSI global food safety initiative
GMP Good Manufacturing Process
HACCP Hazard Analysis and Critical Control Points
HRIS Human Resources Information System
OH&S Occupational Health and Safety
PPE personal protective equipment
RDT required dough temperature
RTU ready-to-use
RWT required water temperature
SDS safety data sheets
SOP standard operating procedures
WHMIS Workplace Hazardous Materials Information System

154 Red Seal Occupational Standard - Baker

Appendix B
Tools and Equipment / Accessoires et
équipement
Personal Protective Equipment and Safety Equipment/ Équipement de protection
individuelle (EPI) et équipement de sécurité
alarm systems systèmes d’alarme
carbon monoxide detector détecteurs de monoxyde de carbone
eye protection protection oculaire
eye wash station douches oculaires
fire blanket couvertures coupe-feu
fire extinguishers extincteurs
first aid kits trousses de premiers soins
grinder guards protecteurs pour broyeurs
hats casques
hair nets filets à cheveux
mixer guards protecteurs pour batteurs
oven mitts and pads gants de cuisinier et sous plats
pest control devices dispositifs de lutte contre les parasites
pot holder poignées
protective clothing vêtements de protection
protective footwear (anti-slip, steel toed) chaussures de sécurité (antidérapantes, à
embout d’acier)
protective gloves (rubber, cut-resistant, heat- gants de protection (en caoutchouc, anti-
resistant) coupure, résistants à la chaleur)
sanitizing equipment matériel d’assainissement
smoke detector détecteurs de fumée
ventilation system système de ventilation

Hand Tools / Accessoires à main

apple corer vide-pommes
apple peeler éplucheurs de pommes
bench scraper coupe-pâtes
bowl scraper racloirs à bol (cornes)
brushes (paint, pastry, etc.) pinceaux (peinture, pâtisserie, etc.)
can opener ouvre-boîtes
chocolate fast-cooling spray réfrigérants alimentaires pour le chocolat
chocolate scraper grattoirs à chocolat
colander passoires
comb peignes pour décorer les gâteaux
coupler coupleurs
cookie drop machine façonneuses à biscuits
cream horn rollers (cornet) moules pour cornets feuilletés
crimping tongs pinces à pâtisserie
croissant cutter rouleaux coupe-croissant
conical strainer chinois
couche (baker’s linen) couches de boulanger
coupler rings bagues à douille

155 Red Seal Occupational Standard - Baker

 cutters emporte-pièces
cutting wire fils à couper
decorating tubes (piping tips) douilles à pâtisserie
decorating turntable tables tournantes décoratives
dipping forks fourchettes à tremper pour le chocolat
divider diviseuses
dock roller rouleaux pique-vite
dolly chariots
doughnut cutter coupe-beignes
drip screens and trays grilles et plateaux d’égouttement
food mill moulins
French knife couteaux de chef
ice cream knife couteaux à glace
ice cream scoop cuillères à crème glacée
ladle louches
lame lames à pain
liquid measure tasses à mesurer
mandolin mandolines
modeling tool outils de modelage
offset spatula spatules coudées
pallet knife couteaux à palette
paring knife couteaux d’office
pastry cutter/wheel roulettes à découper les pâtisseries
peel pelles à enfourner
peeler éplucheurs (économes)
pie and tart press fonçeuses à tartes et tartelettes
pie weights poids à tarte
piping bag poches à dresser
piston funnel entonnoirs à piston
plastic scraper corne en plastique
rasp râpes
reamer presse-agrumes
rolling pin rouleaux à pâtisserie
scissors ciseaux
scoops/dishers cuillères à glace
serrated knife couteaux dentelés
sieve tamis
spatula spatules
spider écumoires-araignées
spoon cuillères
squeeze bottle flacons pressables
stencils pochoirs
strainer passoires
sugar pump pompes à sucre
tongs pinces
whisk fouets
zester zesteurs

156 Red Seal Occupational Standard - Baker

Measuring Tools / Instruments de mesure
Baumé sugar density meter densimètres Baumé
colour charts nuanciers
digital scale balances (numériques ou digitales)
measuring cups and spoons (for dry and liquid tasses graduées et cuillères à mesurer (pour les
ingredients) ingrédients secs et liquides)
pH meter pH-mètres
portion scoops cuillères à portion
refractomer réfractomètres
scales balances
specific gravity cup densimètres
sugar/deep-fry thermometer thermomètres à bonbons et à friture
thermometer thermomètres
timer minuteries
water meters humidimètres balances

Mechanized Tools / Appareils électriques

air brush aérographes
bagger ensacheuses
bains-marie bains-marie
blast freezer congélateurs à air pulsé
blender mélangeurs
dough and bun dividers diviseuses à pâtes et à petits pains
bread slicer trancheuses à pain
chocolate shaver râpeuse-effileuse de chocolat
chocolate tempering machine tempéreuses à chocolat
compressor compresseurs
convection oven fours à convection
crumb grinder moulins à mie de pain
deck oven fours à sole
deep fryer friteuses
deep fryer basket paniers à friteuse
deep fryer filters and holders filtres et supports de friteuse
depositor déposeuses
double boiler bains-marie
dough sheeter laminoirs
doughnut depositor dresseuses de pâte à beigne
doughnut filler garnisseuse de beignes
enrober enrobeuses
food processor robots culinaires
freezer congélateurs
hoist palans
ice cream freezer congélateurs à crème glacée
ice cream machine sorbetières
induction burner plaques à induction
induction stove cuisinière à induction
microwave oven fours à micro-ondes
mixer batteurs
moulders façonneuses
nut grinder broyeurs à noix
oven fours
packaging equipment équipement d’emballage
paddle palettes
pastry filler garnisseuses de pâtisserie

157 Red Seal Occupational Standard - Baker

 pressure washer lave-vaisselle haute pression
proofer étuves de fermentation
rack oven fours à chariot
refrigerator réfrigérateurs
rotary oven fours rotatifs
rounder bouleuses
salamander salamandres
shredder râpes
slicer trancheuses
steam baking equipment appareils de cuisson à la vapeur
steam kettle marmites à vapeur
stove poêles
tempering equipment tempéreuses
waffle iron gaufriers
warmer réchauds

Computerized Equipment / Outils informatiques

calculator calculatrices
computer ordinateurs
software (imaging, 3-D printing, menu logiciels (de traitement de l’image, d’impression
development/formulas, HRIS, other business 3D, d’élaboration de menu ou de formules,
applications) SIRH, autres applications d’entreprise)
labelling equipment matériel d’étiquetage
printer imprimantes
scanner numériseurs

Packaging Equipment / Équipement d’emballage

heat tunnels fours tunnels
infeeders emballeuses
L-bar sealers scelleuses à fil chauffant
table platform wrappers enveloppeuses à plateforme chauffante sur
table
vacuum sealer scelleuses sous vide

Bakeware and Cookware / Plats et moules à cuisson et batteries de cuisine

banneton (proofing basket) bannetons (paniers de fermentation)
bread pans moules à pain
bun pans tôles à brioches
cake frames cadres à gâteau en acier inoxydable
cake ring cercles à gâteau
cake tins moules à gâteau en fer blanc
combination oven fours combinés
cutting board planches à découper
display case présentoirs
glaze pan casseroles pour nappage
immersion blender mélangeurs à immersion
ingredient bins bacs à ingrédients
kettle bouilloires
loaf pans moules à pain
marble slab plaques de marbre
marble work bench tables de travail en marbre
mini loaf pans plaques à petits pains
mixing bowls bols à mélanger

158 Red Seal Occupational Standard - Baker

 moulds (cake, chocolate, sugar) moules (à gateau, à chocolat, à sucre)
muffin tins moules à muffins
pans poêles
parfait glasses verres à parfait
pie plates moules à tarte
piping tips douilles à pâtisserie
pots (copper, stainless steel) casseroles en cuivre et en acier inoxydable
racks (bakery, dipping, rolling rack) grilles (à pâtisserie, de trempage, chariot porte-
plateaux)
ramekins ramequins
screen tamis
sheet pans plaques à pâtisserie
silicone baking sheets (flat and textured) tapis de cuisson en silicone (lisse ou texturé)
silicone moulds moules en silicone
sous-vide appareils à sceller sous vide
spring forms moules à charnières
tub bassines
work bench tables de travail

Cleaning Tools and Equipment/ Matériel et équipement de nettoyage

air compressor compresseurs d’air
brooms and dustpans balais et pelles à poussière
brushes pinceaux
buckets seaux
clothes washer and dryer machines à laver et sècheuses
dishwasher lave-vaisselle
drying racks séchoirs verticaux
extender handles poignées d’extension
garbage containers poubelles
hoses tuyaux flexibles
ladders échelles
mops and wringers vadrouilles et essoreuses
pan cleaner nettoyants à bassine
polisher cireuses
pressure washer nettoyeurs à haute pression
sanitizer spray pulvérisateurs désinfectants
scouring pad tampons à récurer
scrapers raclettes à déchets
sink éviers
snow shovel pelles à neige
sponges éponges
sprayer pulvérisateurs
squeegee racloirs de caoutchouc
stainless steel scrubbers tampons à récurer en acier inoxydable
steam cleaner nettoyeurs à vapeur
steel wool pads bourrures de laine d’acier
towels (cloths) serviettes (linges)
vacuum aspirateurs
wax applicator applicateurs de cire

159 Red Seal Occupational Standard - Baker

Sugar Tools/ Accessoires de travail du sucre
air brusher and accessories outils et accessoires pour aérographe
balling tool ébauchoirs
blow torch chalumeaux
cake scorer diviseurs à gâteau
couplers coupleurs
crimpers coupe-pâtes ondulés
decorative tips douilles à décorer
dowels chevilles
drum board supports à gâteau
finishing ribbon rubannettes
flex moulds moules souples
floating towel rods pôles à serviettes flottantes
floral tape rubans floraux
floral wire fils floraux
flower cutters and nail coupes-fleurs et clous à fleur
foil boards planchettes en aluminium
fondant smoother lisseuses à fondant
heat lamp lampes à rayons infrarouges
icing comb peignes à glaçage
impression mats tapis d’impression
imprint rollers rouleaux à imprimer
markers (floral, quilting, imprint) marqueurs (fleurs, matelassage, impression)
needle nose pliers pinces à bec effilé
non-stick rolling pins rouleaux à pâtisserie antiadhésifs
paintbrushes in various sizes pinceaux de différentes tailles
parchment templates gabarits en papier parchemin
pastry cloth linges à pâtisserie
piping bags poches à dresser
plastic sugar formers adapteurs à douilles en plastique
plunger cutters emporte-pièces poussoirs
plywood contreplaqués
q-tips coton tiges
rods (wooden, plastic) tiges pour supports à gâteaux (bois, plastique)
ruler règles
sculpting tools outils pour sculpter
separator plate bases pour superposer les gâteaux
stamens étamines
sugar blowing pump pompes à souffler le sucre
sugar books/boxes livres ou boîtes à sucre
scissors ciseaux
turntable tables tournantes
tweezers pincettes
wire snips coupe-fils

160 Red Seal Occupational Standard - Baker

Appendix C
Glossary / Glossaire
baked Alaska dessert consisting of ice omelette dessert fait de crème glacée
cream on a sponge cake norvégienne déposée sur une base de
base, covered with gâteau éponge, recouverte
meringue and browned d’une couche de meringue et
in the oven dorée au four
baking process of using heat to cuisson procédé qui nécessite la
convert any formula into chaleur pour convertir toute
a food product that sets recette en produit alimentaire
the starch and protein et qui solidifie l’amidon et les
protéines
batter semi-fluid mixture appareil mélange semi-liquide
containing flour or other contenant de la farine ou un
starch used for the autre amidon utilisé pour la
production of such confection de produits, comme
products as cakes, des gâteaux, des biscuits et
cookies and muffins and des muffins, et pour enrober
for coating products to les produits qui doivent être
be deep-fried frits
bombe type of frozen dessert bombe glacée dessert glacé fait dans un
made in a dome shaped moule de forme sphérique
mould
brioche rich yeast dough brioche pâte levée riche contenant une
containing large grande quantité d’œufs et de
amounts of eggs and beurre ou un produit réalisé
butter, or a product avec cette pâte
made from this dough
buttercream icing made of butter crème au beurre glaçage fait de beurre ou de
and/or shortening shortening mélangé avec du
blended with sugars and sucre et d’autres ingrédients
other ingredients
cassata iced dessert of Italian cassate dessert glacé d’origine italienne
origin usually généralement rectangulaire et
rectangular in shape chemisé de crème glacée aux
lined with fruit ice cream fruits ou en forme de brique,
or a brick shape fruit fait de crème glacée
flavour of ice cream with aromatisée aux fruits et fourré
a Chantilly cream filling de crème Chantilly
choux paste paste made by mixing pâte à choux pâte réalisée en mélangeant de
boiling water or milk, l’eau bouillie ou du lait bouilli
butter, salt, sugar, avec du beurre, du sel, du
adding flour and eggs; sucre, en y ajoutant de la farine
used to make éclairs, et des œufs; cette pâte sert à
cream puffs and similar la préparation des éclairs, des
products choux à la crème et à des
produits similaires
cocoa dry powder that remains poudre de cacao poudre sèche qui résulte de la
after cocoa butter is pression du beurre de cacao
pressed out of chocolate hors de la pâte de chocolat
liquor

161 Red Seal Occupational Standard - Baker

 cocoa butter white or yellowish fat beurre de cacao matière grasse blanche ou
found in natural jaunâtre extraite de la fève de
chocolate cacao
compound chocolate with the cocoa chocolat composé chocolat dont le beurre de
chocolate butter replaced with a cacao est remplacé par du
shortening to remove the shortening pour éliminer la
necessity of tempering nécessité de tempérer le
chocolat
couverture natural sweet chocolate chocolat de chocolat sucré non additionné
containing no added fats couverture de matières grasses et ne
other than natural cocoa contenant que du beurre de
butter used for dipping, cacao employé notamment
moulding, coating and pour le trempage, le moulage,
similar purposes l’enrobage et à d’autres fins
similaires
creaming (method) mixing method that crémage (méthode) méthode de mélange en
begins with the blending commençant par la matière
of fat and sugar used for grasse et le sucre et utilisée
cakes, cookies and pour les gâteaux, les biscuits et
similar items d’autres produits similaires
crème anglaise light vanilla flavoured crème anglaise préparation crémeuse
custard sauce made of aromatisée à la vanille, faite à
milk, cream, sugar and base de lait, de crème, de
egg yolks sucre et de jaunes d’œufs
crème caramel custard baked in a hot crème renversée préparation crémeuse au bain-
water bath using a au caramel marie dans un moule chemisé
mould lined with de sucre caramélisé, puis
caramelized sugar, then démoulée
unmoulded
crème Chiboust rich custard cream crème chiboust riche préparation crémeuse
lightened with meringue allégée par de la meringue et
and set with gelatine. figée par de la gelatine.
Invented by french Inventée par Chiboust, un
pâtissier Chiboust for pâtissier français, pour la
preparation of Gâteau préparation du Gâteau St-
St-Honoré Honoré
crème diplomat French cream made of crème diplomate crème française constituée à
equal parts pastry cream parts égales de crème à
and whipped cream, pâtisseries et de crème
sweetened and fouettée, sucrée et arômatisée
flavoured with vanilla avec de la vanille (souvent
(often stabilized with stabilisée par de la gélatine)
gelatine)
croissant flaky buttery yeast roll croissant viennoiserie feuilletée à la
shaped like a crescent levure et au beurre, façonnée
and made from a en forme de croissant de lune
laminated dough et faite à partir d’une pâte
laminée
custard liquid that is thickened préparation liquide épaissi par la
by the coagulation of crémeuse coagulation des protéines de
egg protein l’œuf
emulsion homogeneous mixture émulsion obtention d’une préparation
resulting from an homogène en ajoutant un
ingredient, such as egg ingrédient comme les jaunes
yolks, added to d’œufs pour produire un
encourage a smooth mélange lisse d’huile et de
blend of oil and water beurre

162 Red Seal Occupational Standard - Baker

 fermentation process by which yeast fermentation activation de la levure en
is activated with présence d’humidité dans un
moisture in a mixture to mélange visant à libérer les
release carbon dioxide dioxydes de carbone et l’alcool
and alcohol
fondant type of icing made of fondant variété de glaçage à base de
boiled sugar syrup that sirop de sucre, brassé de
is agitated so that it manière à obtenir une pâte
crystallizes into a mass blanche formée de particules
of extremely small white très fines
crystals
ganache rich cream which is a ganache crème riche chauffée constituée
heated blend of sweet d’un mélange de chocolat et de
chocolate and heavy crème fraîche épaisse pouvant
cream that may be être refroidie et fouettée pour
cooled and whipped, servir ensuite de fourrage ou de
and used as filling or glaçage
icing
genoise sponge cake made with génoise gâteau éponge fait d’un
a batter containing appareil contenant du beurre
melted butter fondu
glaze (1) shiny coating, such as a nappage (1) enrobage brillant, comme un
syrup, applied to a food sirop, recouvrant un aliment
glaze (2) to make a food shiny or nappage (2) couche brillante ou satinée
glossy by coating it with obtenue à la surface d’un
a glaze or by browning it produit, en l’enrobant ou en le
under a broiler or in a passant sous le gril ou au four
hot oven chaud
gluten elastic substance gluten substance élastique qui se
developed from proteins forme à partir des protéines se
in wheat flours, trouvant dans la farine de blé
moistened and mixed to qui, mouillées et mélangées,
give structure and assurent le corps et la
strength in a dough résistance de la pâte
granité coarse crystalline frozen granité dessert glacé de texture
dessert made of water, granulée, à base d’eau, de
sugar and fruit juice or sucre et de jus de fruits ou d’un
another flavouring autre arôme
high-ratio (1) term referring to cakes forte proportion (1) terme désignant des gâteaux et
and cake formulas des préparations à gâteau
mixed by a special mélangées selon une méthode
method and containing spéciale contenant une plus
more sugar than flour, grande proportion de sucre que
with higher moisture de farine et ayant un taux
d’humidité élevé
high-ratio (2) term referring to certain forte proportion (2) terme désignant certains des
specially processed ingrédients spécialement
ingredients used in conçus pour la préparation de
these cakes such as tels gâteaux, comme le
shortening shortening
ice cream churn frozen mixture of crème glacée préparation barattée et
milk, cream, sugar, congelée, à base de lait, de
flavourings and crème, de sucre, d’arômes et
sometimes eggs parfois d’œufs
ices frozen dessert made of glaces aux fruits dessert glacé à base d’eau, de
water, sugar and fruit sucre et de jus de fruits
juice

163 Red Seal Occupational Standard - Baker

 invert sugar mixture of two simple sucre inverti combinaison de deux sucres
sugars, dextrose and simples, soit le dextrose et le
levulose resulting from lévulose, produits par la
the breakdown of décomposition du sucrose
sucrose
laminated to form alternated layers feuilletage disposition en alternance de
of two ingredients by couches de deux ingrédients
sheeting and folding par laminage et par pliage
leavening production or levage production ou incorporation de
incorporation of gases, gaz, d’air ou de dioxyde de
air or carbon dioxide in a carbone dans un produit de
baked product to boulangerie-pâtisserie pour
increase volume and to augmenter le volume de la pâte
produce shape and et lui donner sa forme et sa
texture texture
macaron two-part cookie macaron biscuit en sandwich à base de
sandwich, made from blancs d’œuf battus, de farine
beaten egg whites, d’amandes et de sucre à glacé
almond flour and icing qui est dressé à la poche,
sugar which is piped, enfourné puis garni
baked and then filled
macaroon cooked mixture of egg macaron mélange cuit à base de blancs
whites, sugar and d’œufs, de sucre et de noix de
desiccated coconut, coco déshydratée qui est
which is scooped, baked dressé à la cuillère, enfourné et
and often chocolate souvent trempé dans le
dipped chocolat
make-up process of preparation confectionner procédé de préparation
massepain paste or confection massepain pâte ou confiserie à base
made of almonds and d’amandes et de sucre et
sugar and often used for souvent utilisée pour la
decorative work décoration
meringue thick white foam made of meringue mousse épaisse et blanche
whipped egg whites and faite de blancs d’œufs montés
sugar en neige et de sucre
mousse soft or creamy dessert mousse dessert fondant ou crémeux
that is made light by the que l’on rend léger par
addition of whipped l’incorporation de crème
cream, egg whites or fouettée ou de blancs d’œufs
both ou des deux
one-stage/all-in mixing method in which méthode à une méthode de préparation où
method all ingredients are added étape tous les ingrédients sont
to the bowl at once mélangés en même temps
overrun increase in volume of ice foisonnement augmentation de volume de la
cream or frozen desserts crème glacée ou des desserts
due to the incorporation glacés à la suite de
of air while churning l’incorporation d’air durant le
turbinage
palmier small pastry or petit four palmier petite pâtisserie ou petit four
sec made of rolled sec fait d’une roulade de pâte
sugared puff pastry cut feuilletée sucrée, coupée en
into slices and baked tranches et cuite au four

164 Red Seal Occupational Standard - Baker

 panning artisan method of dragéification méthode artisanale d’enrobage
uniformly coating nuts, uniforme de noix, de fruits
dried fruits and candies. séchés et de bonbons. Ils sont
They are tumbled in a déposés dans une lèchefrite
pan while liquid sugar or tout en les arrosant avec du
chocolate is drizzled sucre ou du chocolat liquide
onto them
parbaked goods that are partially précuit état d’un produit qui a été
baked to be used at a partiellement cuit pour être
later time utilisé ultérieurement
parfait (1) type of sundae served in parfait (1) type de coupe glacée servie
a tall thin glass dans un verre haut et étroit
parfait (2) still frozen dessert made parfait (2) dessert surgelé à base de
of egg yolks, syrup and jaunes d’œufs, de sirop et de
heavy cream crème fraîche épaisse
pastillage sugar paste used for pastillage pâte à base de sucre qui
decorative work which devient très dure en séchant et
becomes very hard qui est utilisée pour la
when dry décoration
pastry cream thick custard sauce crème pâtissière préparation crémeuse épaisse
containing eggs, milk, à base d’œufs, de lait, de sucre
sugar and starch et d’amidon
peel flat long handled pelle à enfourner pelle plate en bois à manche
wooden paddle used to long servant à enfourner et à
place and remove hearth défourner les pains cuits sur la
breads in an oven sole
pre-ferment portion of dough that is levain-chef portion de pâte qui est
fermented and then fermentée puis ajoutée à la
added to the final dough pâte finale pour améliorer la
resulting in the texture, la saveur et la durée
improvement of the de conservation du pain
texture, flavour and shelf
life of the bread
puff pastry very light flaky pastry feuilleté pâtisserie feuilletée très légère
made from a rolled in faite à partir d’une pâte tourée
dough and leavened due qui gonfle à la cuisson à haute
to high temperature température grâce à
baking of the structured l’alternance des couches de
layers of protein gras et de pâtes
pulled sugar sugar that is boiled to sucre tiré sucre bouilli au grand cassé,
the hard crack stage, un peu refroidi, puis étiré
allowed to cool slightly jusqu’à ce qu’il devienne
then pulled or stretched luisant
until it develops a pearly
sheen
purée a food made into smooth purée aliments réduits en pâte lisse,
pulp, usually by being normalement en les
blended or forced mélangeant et en les passant
through a sieve au tamis
royal icing form of icing made of glace royale type de glaçage à base de
confectioner's sugar and sucre à glacer et de blancs
egg whites used for d’œufs utilisé pour la
decorating décoration
scaling accurately weighing or peser mesurer avec précision le
portioning ingredients, poids ou les portions des
dough or batters ingrédients, de la pâte ou de
l’appareil

165 Red Seal Occupational Standard - Baker

 scone type of chemically scone type de pain éclair levé
leavened roll chimiquement
score (1) to lightly mark or make inciser entailler légèrement la surface
shallow cuts into the top des produits de boulangerie-
surface of baking pâtisserie, comme les
products such as pâtisseries ou les pains, avec
pastries or breads with a un couteau tranchant ou les
sharp knife or prongs of dents d’une fourchette
a fork
score (2) to evaluate and grade coter attribuer une valeur à la qualité
the quality of a finished d’un produit fini
product
shortening (1) any fat used in baking to shortening (1) matière grasse utilisée pour la
tenderize the product by cuisson des pâtes afin
shortening gluten d’émulsifier le produit en
strands raccourcissant les fibres de
gluten
shortening (2) white tasteless solid fat shortening (2) matière grasse blanche, solide
that has been formulated et sans goût destinée à la
for baking or deep frying cuisson ou à la friture
simple syrup syrup consisting of equal sirop simple sirop constitué de proportions
parts sugar and water égales de sucre et d’eau
sorbet frozen dessert made of sorbet dessert glacé à base d’eau, de
water, sugar, fruit juice sucre, de jus de fruits, et
and sometimes milk, parfois de lait, de crème ou
cream or eggs d’œufs
soufflé (1) baked dish containing soufflé (1) mets cuit au four fait avec des
whipped egg whites blancs d’œufs montés en
which cause the dish to neige, lesquels font gonfler le
rise during baking mets à la cuisson
soufflé (2) still frozen dessert made soufflé (2) dessert surgelé versé dans un
in a soufflé dish so that it moule lui donnant l’aspect d’un
resembles a baked soufflé
soufflé
sponge cake type of cake made by gâteau éponge gâteau à base d’œufs et de
whipping eggs and sucre montés en neige auquel
sugar to a foam, then on incorpore délicatement de la
folding in sifted flour farine tamisée
spun sugar boiled sugar made into sucre filé sucre bouilli formé en longs
long thin threads by filaments, en trempant un fouet
dipping wires into the coupé dans le sucre cuit et en
cooked sugar and projetant les gouttes de
waving them so that the manière à ce que le sucre
sugar falls off in fine tombe en fils fins
streams
streusel crumbly topping for streusel garniture friable de produits de
baked goods consisting boulangerie-pâtisserie à base
of fat, sugar and flour de gras, de sucre et de farine
rubbed together sablés ensemble
strudel (1) type of dough that is strudel (1) type de pâte allongée jusqu’à
stretched until paper thin l’obtention de l’épaisseur d’une
feuille de papier
strudel (2) baked item consisting of strudel (2) pâtisserie à base de pâte à
a filling rolled up in a strudel, de pâte phyllo ou de
sheet of strudel dough, pâte feuilletée roulée et fourrée
phyllo dough or puff
pastry

166 Red Seal Occupational Standard - Baker

 tempering process of melting and tempérage procédé consistant à faire
cooling chocolate to fondre et à refroidir le chocolat
specific temperatures in de manière à l’amener à une
order to prepare it for température très précise pour
dipping, coating, le trempage, l’enrobage, le
blending or moulding mélange ou le moulage
turntable pedestal with a flat table tournante plateau tournant monté sur
rotating top used for socle servant à soutenir les
holding cakes while they gâteaux pendant qu’ils sont
are being decorated décorés
two-stage method cake mixing method méthode à deux méthode pour mélanger les
beginning with the étapes ingrédients d’un gâteau; on
blending of flour and combine d’abord la farine et un
high ratio shortening, shortening superglycériné, puis
followed by the addition les liquides et le sucre; aussi
of liquids and sugar. appelée « méthode à forte
Also called the high-ratio proportion »
method
wash liquid brushed onto the badigeonner application d’un liquide au
surface of a product pinceau pour enduire la surface
either before or after d’un produit, avant ou après la
baking cuisson
window test expanding a small test du carreau de étirage d’une petite quantité de
portion of dough to test fenêtre pâte pour vérifier la résistance
the strength of the gluten des fibres de gluten
strands

167 Red Seal Occupational Standard - Baker