Baker 423a 423C Eng TS Final Aug 12 2016
Baker 423a 423C Eng TS Final Aug 12 2016
Baker 423a 423C Eng TS Final Aug 12 2016
Training Standard
Log Book
Baker (423A)
Baker-Pâtissier (423C)
What Is This About?
The Apprenticeship Training Standard Log Book identifies all the skills associated with
your trade in Ontario. It is written in statements that describe how you, the apprentice,
must perform each skill in order to be considered competent in that skill.
Training As An Apprentice
Notify Ministry of Advanced Education and Skills Development (MAESD) staff
immediately of any changes to contact information or training agreement, especially if
you change sponsors.
Review the Log Book regularly with your trainer and sponsor to track your progress.
Keep an accurate record of the hours you work.
Attend classroom training when it is offered.
Apply for the financial incentives for which you are eligible.
Pay your annual membership fee to the Ontario College of Trades
and keep your membership in good standing.
Shaded boxes in your Log Book mean the skills are optional and do not have to be
confirmed by your trainer or sponsor. However, you are encouraged to complete
them as part of your training.
Changing Sponsors
Contact MAESD immediately if you change sponsors as you will need to sign a new
Registered Training Agreement.
Record your original Sponsor’s information in Sponsor Record #1
(the sponsor who has signed your initial Registered Training Agreement).
This document is the property of the apprentice named inside and represents
the official record of your training. For information about completing your
apprenticeship, see inside of back cover.
Apprentice Name: ______________________________________________________________
Address: ______________________________________________________________________
_____________________________________________________________________________
Trade: _______________________________________________________________________
OCOT Membership #:
This document is the property of the Apprentice named herein and represents the official
record of their training.
If you have questions about the use of this Training Standard Log Book or about your
Apprenticeship program, contact your Apprenticeship office (see Appendix D in this book) or
the Employment Ontario hotline at: 1-800-387-5656.
You must become a member of the College of Trades Apprentices Class and maintain your
membership in good standing while you complete your training. For more information on
membership, please visit the College of Trades website at: collegeoftrades.ca
Terms and Conditions of Registered Training Agreement and Resources Page ............................. 5
Introduction to the Apprentice Training Standard Log Book .......................................................... 6
Training the Apprentice - Tips for Apprentices, Sponsors and Trainers ....................................... 14
SKILL SETS
Skill Sets for Completion of Baker (423A)
9181 Demonstrate Safe Working Practices ...................................................................... 23
9182 Practice Food Safety Procedures ............................................................................. 25
9183 Perform Baker Trade Practices ................................................................................ 28
9184 Demonstrate Business Practices .............................................................................. 30
9185 Bake Bread, Buns and Rolls ...................................................................................... 33
9186 Prepare Yeast-Raised Pastry ................................................................................... 37
9187 Produce Sweet Dough, Pulled Strudel, Puff Pastry and Pie Dough ......................... 41
9188 Produce Cookies, Pies, Tarts and Squares ............................................................... 43
9189 Prepare Basic Fillings ................................................................................................ 46
9190 Produce Quick Breads, Batters and Choux Paste .................................................... 48
9191 Produce Aerated Products ....................................................................................... 51
9192 Produce Puff Pastry Products ................................................................................. 54
9193 Produce Savoury Pastry Products ............................................................................ 57
9194 Produce and Finish Cakes ........................................................................................ 60
Additional Skill Sets for Completion of Baker-Pâtissier (423C)
9195 Produce Advanced Filling, Icings and Creams.......................................................... 65
9196 Produce Decorated and Specialty Items .................................................................. 67
9197 Produce Confectionary Items .................................................................................. 69
9198 Produce Frozen Desserts ......................................................................................... 72
9199 Display and Present Products ................................................................................. 74
BAKER AND BAKER-PÂTISSIER
Definitions ..................................................................................................................................... 76
Any updates to this publication are available on-line; to download this document in PDF format, please
follow the link: collegeoftrades.ca.
© 2013, Ontario College of Trades. All rights reserved. No part of this publication may be reproduced in
any form whatsoever without the prior permission of the Ontario College of Trades.
Revised 2016 423A & 423C (V300)
BAKER AND BAKER-PÂTISSIER
RESOURCE LINK
5
BAKER AND BAKER-PÂTISSIER
6
BAKER AND BAKER-PÂTISSIER
For any matters related to your membership in the Apprentices class, you must contact the
College of Trades directly at: (647) 847-3000 or toll free at: 1(855) 299-0028.
For any matter related to your Registered Training Agreement or completing your
apprenticeship, you must contact your Local Apprenticeship Office at the Ministry of Advanced
Education and Skills Development.
7
BAKER AND BAKER-PÂTISSIER
An Apprentice is an individual who has entered into a Registered Training Agreement with a
Sponsor to receive training in a trade as part of an apprenticeship program established by the
College of Trades.
As an Apprentice, you have certain roles and responsibilities to follow throughout your
apprenticeship training:
Steps:
1. You must become a member of the College of Trades Apprentices Class and maintain
your membership in good standing while you complete your training. For more
information on membership, please visit the College of Trades website at:
collegeoftrades.ca
2. As an Apprentice, you are responsible for completing skills or skill sets in this Log Book
and ensuring that they are dated and signed by both you and your Trainer.
3. You must also ensure your Skill Set Completion Form is completed and signed by your
current Sponsor once you have demonstrated competence in all the mandatory skills in
this Log Book. Once this is done, we recommend you submit the Log Book to your local
Ministry of Advanced Education and Skills Development office.
4. You are responsible for informing the staff at your local Ministry of Advanced Education
and Skills Development office regarding changes to the following:
5. You must present the Apprentice Completion Form (Please refer to Appendix B), once
all unshaded skills and skill sets have been completed within this document, along with
your authorized Log Book to your local Ministry of Advanced Education and Skills
Development office.
8
BAKER AND BAKER-PÂTISSIER
Log Books identify the on-the-job skills required for a trade and its related training program.
This Log Book has been written in concise statements which describe how well an Apprentice
must perform each skill in order to become competent. Competence means being able to
perform to the required standard.
By using this Log Book, Trainers will be able to ensure that the Apprentice is developing skills
detailed for the trade.
Trainers and Apprentices are required to sign off and date the skills following each successful
acquisition.
The detailed content listed for each skill is not intended to represent an inclusive list; rather, it
is included to illustrate the intended direction for the skill acquisition.
The Trainer must provide their signature based on their assessment and professional judgment
that the apprentice is competent in the skills described above. The Trainer’s signature is not a
general warranty or guarantee of the apprentice’s future conduct.
Sponsors participating in this training program will be designated as the Signing Authority and
are required to attest to successful achievement by signing the appropriate box included at the
end of each skill set.
9
BAKER AND BAKER-PÂTISSIER
SAFETY
Safe working procedures and conditions, accident prevention and the preservation of health
are of primary importance for apprenticeship programs in Ontario. These responsibilities are
shared and require the joint efforts of government, sponsors, employers, employees and the
public. Therefore, it is imperative that all parties become aware of circumstances that may lead
to injury or harm. Safe learning experiences and environments can be created by controlling
the variables and behaviours that may contribute to or cause an accident or injury.
A tradesperson is possibly exposed to more hazards than any other person in the work force
and, therefore, should be familiar with and apply Occupational Health and Safety Act and
Regulations dealing with personal safety and the personal safety rules applying to each task.
Accident prevention and the provisions of safe working conditions are the responsibilities of an
employer and employee.
Working in accordance with the safety regulations pertaining to the job environment;
Working in such a way as not to endanger themselves or fellow employees and the
public.
Workplace Health and Safety (Ontario’s Ministry of Labour) will conduct periodic
inspections of the workplace to ensure that safety regulations for industry are being
observed.
10
BAKER AND BAKER-PÂTISSIER
Baker
8. The scope of practice for the trade of Baker includes the following:
1. Producing breads, buns and rolls from straight and sponge dough and producing yeast-
raised goods, puff paste goods, aerated products, choux paste, cookies, pies, tarts and
squares.
2. Producing and finishing cakes and producing icings, base fillings and creams for baked
goods.
3. Managing materials purchasing and storage and managing product costing and marketing.
O. Reg. 278/11, s. 8.
Baker-Pâtissier
9. The scope of practice for the trade of Baker-Pâtissier includes the following:
1. Producing breads, buns and rolls from straight and sponge dough and producing yeast-
raised goods, puff paste goods, aerated products, choux paste, cookies, pies, tarts and
squares.
2. Producing and finishing cakes and producing icings, base fillings and creams for baked
goods.
3. Managing materials purchasing and storage and managing product costing and marketing.
4. Producing displays and presenting fillings, batters, dough, dough products, confectionery
items, ices and decorated specialty items. O. Reg. 278/11, s. 9.
Program Guidelines
For the trade of Baker, the Industry has identified 5280 hours of on-the-job work experience as
the benchmark for an apprentice to become competent in the skills required. There may be
circumstances in which the duration varies from this guideline.
11
BAKER AND BAKER-PÂTISSIER
Ratio information is current at time of printing. Please check the Ontario College of Trades
website for current information on ratios, please visit
http://www.collegeoftrades.ca/public/journeyperson-to-apprentice-ratios
12
BAKER AND BAKER-PÂTISSIER
A series of tools endorsed by the Canadian Council of Directors of Apprenticeship (CCDA) have
been developed to support apprentices in their training and to be better prepared for a career
in the trades. The tools can be used independently or with the assistance of a tradesperson,
trainer, employer, teacher or mentor to:
Understand how essential skills are used in the trades;
Learn about individual essential skills strengths and areas for improvement, and,
Improve essential skills and increase success in an apprenticeship program.
A link to the complete essential skills profile for Red Seal trades can be found at red-seal.ca.
13
BAKER AND BAKER-PÂTISSIER
Sponsor
Sponsors are responsible for ensuring all terms are met as per the Registered Training
Agreement. They are named on the Registered Training Agreement as the entity responsible
for ensuring Apprentices receive the training required as part of an apprenticeship program. As
a signatory to this agreement, they are designated as the ‘Signing Authority’ for the
Apprentice’s Skill Set Completion Form, and are required to attest to successful achievement
by signing the appropriate box at the completion of each skill set.
14
BAKER AND BAKER-PÂTISSIER
Trainer
A Trainer is an individual who oversees the performance of a task and sets the workplace
expectations and practices for the Apprentice. In compulsory trades, a Trainer must hold a
valid Certificate of Qualification and be a member of the College of Trades Journeypersons
Class.
In voluntary trades, a Trainer is an individual who holds one of the following:
A valid Certificate of Qualification and is a member of the College of Trades
Journeypersons Class; or,
Holds a Statement of Membership in the College of Trades Tradespersons Class; or,
Holds a Certificate of Qualification previously issued by Ministry of Advanced Education
and Skills Development; or,
Holds a Certificate of Apprenticeship in the trade; or,
Has completed both the workplace-based training (competencies and/or hours as
applicable) and classroom training components of the trade’s apprenticeship program;
or,
Has workplace experience equivalent to the apprenticeship program (eligible to apply
to College membership in the Journeypersons or Tradespersons Classes) or has the skills
outlined in the Log Book.
A classroom instructor is not permitted to sign off the skills contained within this Log Book.
15
BAKER AND BAKER-PÂTISSIER
1. At any time during your apprenticeship training, you may be required to show this Log
Book to the Ministry of Advanced Education and Skills Development. You will be
required to submit the signed Apprenticeship Completion form to the Ministry of
Advanced Education and Skills Development in order to complete your program. The
Ministry of Advanced Education and Skills Development will use your personal
information to administer and finance Ontario’s apprenticeship training system,
including confirming your completion and issuing your Certificate of Apprenticeship.
2. The Ministry of Advanced Education and Skills Development will disclose information
about your program completion and your Certificate of Apprenticeship to the Ontario
College of Trades, as it is necessary for the College of Trades to carry out its
responsibilities.
3. Your personal information is collected, used and disclosed by the Ministry under the
authority of the Ontario College of Trades and Apprenticeship Act, 2009.
4. Questions about the collection, use and disclosure of your personal information by the
Ministry may be addressed to the:
16
BAKER AND BAKER-PÂTISSIER
DEMONSTRATE Select, maintain, Comply with Store non-food Handle and use Identify potential
SAFE WORKING and wear Personal accident products and hazardous hazards
PRACTICES Protective prevention rules hazardous materials in
Equipment (PPE) and regulations materials accordance to
manufacturers
specifications
9181.0 9181.01 9181.02 9181.03 9181.04 9181.05
Report potential
hazards to
supervisor or
Health and Safety
committee
9181.06
PERFORM BAKER Maintain tools and Organize kitchen Prepare consistent Adjust recipes to Calculate
TRADE PRACTICES kitchen equipment workplace product scale measurement
conversions
9183.06
17
BAKER AND BAKER-PÂTISSIER
BAKE BREAD, Select tools and Prepare Weigh ingredients Combine or mix Weigh dough and
BUNS, ROLLS equipment ingredients ingredients incorporate
inclusions
Scale dough Sheet, mould, Pan, deposit Perform final Prepare and bake
form dough dough proof product
PREPARE YEAST- Select tools and Prepare Weigh ingredients Combine and mix Divide dough
RAISED PASTRY equipment ingredients ingredients
Laminate dough Sheet and cut Pan, or deposit Perform final Prepare dough
(as required) dough moulded dough proof product
pieces
9186.11 9186.12
18
BAKER AND BAKER-PÂTISSIER
PRODUCE SWEET Select tools and Prepare Weigh ingredients Combine Weigh dough
DOUGH, PULLED equipment ingredients ingredients
STRUDEL, PUFF
PASTRY AND PIE
DOUGH
PRODUCE Select equipment Prepare Weigh ingredients Combine or mix Portion dough
COOKIES, PIES, and tools ingredients ingredients
TARTS, SQUARES
9188.01
9188.0 9188.02 9188.03 9188.04 9188.05
Fill cookies ,tarts, Bake product Cool product Finish baked Store cookies,
pies and squares product tarts, pies and
squares
PREPARE BASIC Select tools and Prepare Weigh ingredients Combine Cook basic filling
FILLINGS equipment ingredients ingredients
9189.06
PRODUCE QUICK Select tools and Prepare pans and Prepare ingredients Weigh ingredients Combine
BREADS, BATTERS equipment forms ingredients
and CHOUX PASTE
19
BAKER AND BAKER-PÂTISSIER
PRODUCE Select tools and Prepare Weigh ingredients Combine or mix Portion dough,
AERATED equipment ingredients ingredients batter or
PRODUCTS Meringue
Pan dough, batter or Bake, fry, cook, or Finish product Package and store
Meringue portions poach the dough products
batter or
Merinque
PRODUCE PUFF Select tools and Roll, rest and chill Dock and bake Select filling and Make-up product
PASTRY equipment puff pastry dough portion
PRODUCTS
PRODUCE Select tools and Prepare savoury Portion meat and Select and portion Assemble meat or
SAVOURY PASTRY equipment filling savoury filling dough savoury product
PRODUCTS
PRODUCE AND Select tools and Prepare Weigh ingredients Mix batter or Prepare pans or
FINISH CAKES equipment ingredients cream forms
20
BAKER AND BAKER-PÂTISSIER
Cover cake Set cake Prepare for final Finish cake Decorate cake
icing
9194.16
9195.06
PRODUCE Read and interpret Select Tools and Select materials Prepare décor Assemble
DECORATED AND work order Equipment and components elements
SPECIALTY ITEMS
9196.06 9196.07
PRODUCE Select tools and Prepare Weigh ingredients Cook, cool or Enrobe centres
CONFECTIONARY equipment ingredients temper
ITEMS ingredients
21
BAKER AND BAKER-PÂTISSIER
9198.06 9198.07
22
BAKER AND BAKER-PÂTISSIER
SKILLS
9181.01 Select, maintain and wear personal protective equipment (PPE) to ensure
optimum protection of self and others in compliance with the Occupational Health and
Safety Act and the Public Health Act.
9181.02 Comply with accident prevention rules and regulations made under the
Occupational Health and Safety Act and the Public Health Act.
23
BAKER AND BAKER-PÂTISSIER
9181.05 Identify potential hazards in the workplace such as fire, chemical, biological,
electrical and physical.
9181.06 Report potential hazards to supervisor, health and safety committee to ensure
that potential hazards are identified, eliminated and the information as to what corrective
action was taken is recorded.
24
BAKER AND BAKER-PÂTISSIER
Perform food safety procedures to prevent foodborne illness, cross contamination and allergic
reactions by demonstrating proficiency in personal and workplace hygiene and sanitation,
controlling temperature during food processing, preparation and reheating, and holding,
performing food receiving and storage procedures and adapt recipes to accommodate food
allergies, sensitivities or intolerances.
SKILLS
9182.02 Perform workplace hygiene and sanitation by cleaning and sanitizing surface
areas (including counters, tables, work surfaces, tools, utensils, cooking and cooling equipment,
dish and pot washing areas), discarding compromised food product, food waste and garbage to
prevent growth of micro-organisms, food poisoning, or contamination, cross-contamination of
products in compliance with the government food safety regulation.
9182.03 Control temperature during processing and preparation (CCP’s- Critical Control
Points) to maintain food at required temperatures for preparing, cooking, holding and
reheating by using a food thermometer in accordance with government regulation.
25
BAKER AND BAKER-PÂTISSIER
9182.04 Conduct cooling procedures by using quantity cooling methods such as blast
chill, ice bath, refrigeration, within required time in accordance with government regulation.
9182.05 Perform procedures for reheating based on product type and volume by using
methods such as conduction, radiation, convection and re-thermalization according to
government regulation.
9182.06 Adhere to procedures for holding temperatures by using time and temperature
to maintain food integrity in accordance with government regulation.
9182.07 Perform food receiving and storage procedures by evaluating product quality
and performing first in, first out (FIFO) rotation requirements and safe food storage in
accordance with government regulation.
26
BAKER AND BAKER-PÂTISSIER
27
BAKER AND BAKER-PÂTISSIER
Perform baker trade practices by demonstrating proficiency in maintaining tools and kitchen
equipment, organizing the kitchen workplace, preparing consistent products, adjusting recipes
to scale, calculation measurement conversions and demonstrating portion control.
SKILLS
9183.01 Maintain tools and kitchen equipment in accordance to industry best practices.
28
BAKER AND BAKER-PÂTISSIER
9183.04 Adjust recipes to scale by calculating and adjusting recipe yields according to
serving requirements.
9183.06 Demonstrate portion control by determining portion sizes using methods such
as piece count, weight and volume in accordance to formulation and requirements
29
BAKER AND BAKER-PÂTISSIER
Demonstrate business practices by consistently performing proficiency in the skill sets outlined
below.
SKILLS
9184.01 Demonstrate customer service by communicating with clients, vendors and co-
workers to assess needs and take orders to ensure customer satisfaction.
30
BAKER AND BAKER-PÂTISSIER
9184.04 Participate in cost management by calculating the cost of item, yield factor and
pricing strategy.
31
BAKER AND BAKER-PÂTISSIER
9184.09 Participate in continuous learning to stay current with trade trends by accessing
various sources such as trade journals, e-learning, cookbooks, manuals and recipes, professional
associations, seminars and culinary competitions.
32
BAKER AND BAKER-PÂTISSIER
Bake bread, buns, rolls using straight, sponge and sourdough methods according to product
type by reading and interpreting formulation and demonstrating proficiency in the skills outline
below.
Product Examples
SKILLS
9185.01 Select tools and equipment such as mixers, attachments, dividers, moulders,
rounders, sheeters, retarders, proofers, kettles, plastic or cloth covers, pans, trays, knives,
and scales, based on production method for required product by reading and interpreting
formulation.
33
BAKER AND BAKER-PÂTISSIER
9185.05 Weigh dough and incorporate inclusions to produce specialty bread and buns
according to formulation.
34
BAKER AND BAKER-PÂTISSIER
9185.07 Sheet, mould and form dough, manually or mechanically to produce desired
structure and shape.
9185.09 Perform final proof by proofing or boiling and maintaining humidity and
temperature to facilitate final fermentation process and allowing dough piece to rise to desired
volume according to formulation.
9185.10 Prepare and bake product by cutting, washing, decorating, dusting, docking
and baking to achieve desired results.
35
BAKER AND BAKER-PÂTISSIER
9185.11 Unload or remove baked product from pan by using manual or mechanical
methods.
9185.12 Finish bread or rolls by glazing, washing, dusting, garnishing, cooling and slicing
according to formulation and desired finish.
36
BAKER AND BAKER-PÂTISSIER
Product Examples:
Croissant Pashka Baba/ Savarin
Danish Doughnuts/Beignets Coffee Cakes
Hot Cross Buns Kugelhopf Panettone
Stollen
SKILLS
9186.01 Select tools and equipment such as mixers, attachments, dividers, moulders,
rounders, sheeters, retarders, proofers, plastic or cloth covers, pans, trays, knives or scale based
on product method for yeast-raised pastry product by reading and interpreting formulation.
37
BAKER AND BAKER-PÂTISSIER
9186.03 Weigh ingredients by using required tools and equipment such as measuring
containers, metering devices and scales according to required formulation.
9186.05 Divide dough manually or mechanically, into required units and sizes for final
shaping according to formulation.
38
BAKER AND BAKER-PÂTISSIER
9186.07 Sheet and cut dough manually or mechanically, form, shape, fill and rest
dough according to formulation.
9186.09 Perform final proof by creating conditions for final fermentation and allow
dough pieces to rise to desired volume.
9186.10 Prepare dough product by cutting, washing, decorating, dusting, docking and
baking or frying according to formulation.
39
BAKER AND BAKER-PÂTISSIER
9186.11 Finish baked product by filling, dipping, dusting, garnishing, cooling and slicing
according to formulation.
40
BAKER AND BAKER-PÂTISSIER
9187 PRODUCE SWEET DOUGH, PULLED STRUDEL, PUFF PASTRY AND PIE DOUGH
Produce sweet dough, pulled strudel, pie dough and puff pastry using various methods,
according to formulation by demonstrating proficiency in the skills outlined below.
Product Examples
Pate sucrée Pâte brisée Pulled Strudel
Short Dough Mille Feuille Napoleon Sausage Roll
Mealy Pie dough Linzer Almond Sweet Paste
SKILLS
9187.01 Select tools and equipment such as knives, scrapers, mixing machines and
attachments, sheeters or rolling pins based on production method for dough required by
reading and interpreting the formulation.
41
BAKER AND BAKER-PÂTISSIER
9186.05 Weigh dough using tools and equipment including scales, scrapers, knives or
dough dividers to produce required size according to formulation.
42
BAKER AND BAKER-PÂTISSIER
9187.08 Store finished dough according to the formulation and industry best practices to
maintain product integrity.
SPONSOR CONFIRMATION FOR 9187: PRODUCE SWEET DOUGH, PUFF PASTRY AND PIE DOUGH
Produce cookies, pies, tarts and squares by demonstrating proficiency in the skills outlined below.
Product Examples
Spritz Cookies Double Crust Fruit Pies Traditional rolled and
Biscotti Pumpkin Pie cut-out cookie
Oatmeal Raisin Cookies Frangipane Tart Nanaimo Bars
Lemon Meringue Pies Brownies
SKILLS
9188.01 Select equipment and tools such as mixers, attachments, dividers, moulders,
sheeters, pans, trays, knives, and scale based on production method by reading and
interpreting formulation for required product.
43
BAKER AND BAKER-PÂTISSIER
9188.04 Combine or mix ingredients to achieve desired mixture consistency, store or chill
dough according to formulation.
44
BAKER AND BAKER-PÂTISSIER
9188.06 Fill cookies, pies, tarts and squares manually or mechanically with required
fillings using tools such as piping bags, portioners, depositors and finish according to
formulation.
9188.07 Bake product to achieve desired shape, size, colour and texture according to
formulation.
9188.09 Finish baked product by filling, icing, glazing, piping, dipping, dusting or
garnishing according to formulation.
45
BAKER AND BAKER-PÂTISSIER
9188.10 Store cookies, pies, tarts and squares according to the formulation and
industry best practices to maintain product integrity.
Prepare basic fillings by demonstrating proficiency in the skills sets outlined below.
Product Examples
Frangipane Cold Set Cherry Dutch Apple Pistachio Baklava
Crème Patissière Pie Filling Clafoutis Crème Chantilly
Chocolate Ganache Cooked Rhubarb
Lemon Curd
SKILLS
9189.01 Select tools and equipment including knives, scrapers, spatulas, whisks, machine
or attachments by reading and interpreting formulation for filling required.
46
BAKER AND BAKER-PÂTISSIER
9189.02 Prepare ingredients by selecting based on product type and washing, cutting,
peeling, slicing, roasting, blanching or tempering using required tools to achieve desired
product according to formulation.
9189.05 Cook basic filling by sautéing, steaming, boiling or baking and bringing
ingredients to required consistency according to formulation.
47
BAKER AND BAKER-PÂTISSIER
Produce quick breads, batters and choux paste by demonstrating proficiency skills outlined
below.
Product Examples
carrot bran muffins pancakes cheddar cornbread
banana bread waffles blinis
crêpes Yorkshire Pudding scones
eclairs fritters crullers
SKILLS
9190.01 Select tools and equipment such as mixing bowls, whisks, forms or machine
based on production method for required batter or mix by reading and interpreting
formulation.
48
BAKER AND BAKER-PÂTISSIER
9190.02 Prepare pans and forms by cleaning, greasing, paper lining or dusting for easy
release of product.
49
BAKER AND BAKER-PÂTISSIER
9190.07 Cook, bake or fry batter by using equipment such as oven or deep fryer
according to formulation to achieve desired results.
50
BAKER AND BAKER-PÂTISSIER
9190.10 Store product using method according to product type by bagging, boxing,
wrapping or shelving at required temperature to maintain shelf life.
SPONSOR CONFIRMATION FOR 9190: PRODUCE QUICK BREADS, BATTERS AND CHOUX
PASTE
Product Examples
Meringues Soufflés Japonaise
Macarons Dacquoise Île flottante
Pavlova
SKILLS
9191.01 Select tools and equipment such as mixers, attachments, moulders, sheeters, hot
plates, depositors, trays or cutters based on production method for aerated product required by
reading and interpreting formulation.
51
BAKER AND BAKER-PÂTISSIER
52
BAKER AND BAKER-PÂTISSIER
9191.07 Bake, fry, cook or poach the dough, batter or Meringue according to
formulation to achieve desired shape, size, colour and texture.
9191.09 Package and store products bagging, boxing, wrapping according to formulation
and government food safety regulations
53
BAKER AND BAKER-PÂTISSIER
Produce puff pastry products by reading and interpreting formulation and demonstrating
proficiency in the skills outlined below.
Product Examples
Apple Turnovers Napoleon Cheese Straws
Strudels Gâteau St Honoré Pithiviers
Palmiers Tarte Tatin
SKILLS
9192.01 Select tools and equipment such as dockers, sheeters or rolling pin and pastry
brush based on production method for required puff pastry product by reading and
interpreting formulation.
9192.02 Roll, rest and chill puff pastry dough to required thickness according to
formulation.
54
BAKER AND BAKER-PÂTISSIER
9192.03 Dock and bake puff pastry when required according to formulation.
9192.04 Select filling and portion manually or mechanically using portioners, piping bags,
depositors and spatulas on to dough according to formulation.
9192.05 Make-up product by various methods such as applying an egg wash, crimping,
scoring and cutting according to formulation.
55
BAKER AND BAKER-PÂTISSIER
9192.07 Finish product by egg washing, decorating, dusting and docking and bake
according to formulation.
9192.08 Garnish product by glazing and decorating using required equipment and tools
and methods according to formulation.
56
BAKER AND BAKER-PÂTISSIER
Produce savoury pastry products by reading and interpreting formulation and demonstrating
proficiency skills below.
Product Examples
Meat pies and patties Spanakopitas
Pasties Empanadas
Sausage Rolls Samosas
SKILLS
9193.01 Select tools and equipment such as knives, scrapers, mixing machines and
attachments, sheeters or rolling pins based on production method for puff pastry products by
reading and interpreting formulation.
9193.02 Prepare savoury filling by selecting and processing ingredients including washing,
cutting, peeling, slicing, roasting or cooking and mixing the filling to desired consistency
according to formulation.
57
BAKER AND BAKER-PÂTISSIER
9193.03 Portion meat and savoury filling using manual or mechanical portioning
equipment to ensure consistency of product according to formulation.
9193.04 Select and portion dough by rolling or sheeting the dough to the required
thickness using manual or mechanical portioning equipment to ensure consistency of
product, according to formulation.
9193.05 Assemble meat or savoury product to by filling the dough pieces, pastry
shells or foils using equipment and tools including scales, scrapers, knives or dough dividers
to produce product according to formulation.
58
BAKER AND BAKER-PÂTISSIER
9193.07 Prepare product by cutting, washing, decorating, dusting, docking and baking,
cooking, steaming or frying to achieve desired results according to formulation.
59
BAKER AND BAKER-PÂTISSIER
Produce and finish cakes using various preparation methods such sponge and high ratio by
demonstrating proficiency in the skills sets below.
Product Examples:
Black Forest Cake Sacher Torte
Buttercream Layer Cake Gâteau Opéra
Cheesecake Chocolate Mousse Cake
Chestnut Yule Log Carrot Cake
Charlotte Russe Gâteau Diplomate
SKILLS
9194.01 Select tools and equipment such as mixers, attachments, depositors, trays
or cake pans based on production method for various types of cake by reading and
interpreting formulation.
60
BAKER AND BAKER-PÂTISSIER
61
BAKER AND BAKER-PÂTISSIER
9194.09 Remove cake from pan by manual or mechanical methods to ensure and
preserve required product standard according to recipe specifications.
9194.10 Prepare cake for covering by cooling, cutting and slicing into equal layers using
serrated edge knife, according to recipe specifications.
62
BAKER AND BAKER-PÂTISSIER
9194.11 Cover cake according to formulation by lining moulds and rings, piping, depositing
and spreading icing such as buttercream, whipped cream, crémeux, mousse, jam or ganache; using
palette knives, scrapers, piping bags or off-set spatula and transferring cake to appropriately sized
board.
9194.13 Prepare for final icing by applying a crumb coat of buttercream, whipped
ganache or whipped cream to enhance the integrity of the product according to recipe
formulation.
9194.14 Finish cake by manual or mechanical methods and apply various icings such as
noted below, using palette knives, cake combs, rolling pin, scrapers, pastry brush or pastry bags
as specified in formulation to enhance appearance, taste and presentation.
63
BAKER AND BAKER-PÂTISSIER
9194.16 Store finished cake by following industry best practices to ensure product quality
according to recipe specifications.
64
BAKER AND BAKER-PÂTISSIER
Produce fillings, icings and creams by reading and interpreting formulation and demonstrating
proficiency in skills outlined below
Product Examples:
Italian Buttercream Chocolate Mousse
Praliné Crémeux Cheesecake Filling
Raspberry Bavarois Frangipane
Pistachio Mousseline French Buttercream
SKILLS
9195.01 Select tools and equipment such as mixers, attachments, steam kettle, copper
pots, whips and spatulas to produce advanced filling, icings and creams by reading and
interpreting formulation.
65
BAKER AND BAKER-PÂTISSIER
9195.04 Cook ingredients, by steaming, boiling or tempering using steam kettle, bain
marie or pots, at appropriate temperature and time, to achieve required formulation
consistency.
9195.06 Store product to preserve quality according to industry best practices and
government food safety regulations.
66
BAKER AND BAKER-PÂTISSIER
Produce decorated and specialty items by reading and interpreting work orders and
demonstrating proficiency in the skills below to achieve the required artistic appearance.
Product Examples:
Wedding cake Croquembouche
Macarons Tower Show Piece
SKILLS
9196.01 Read and interpret work order to determine materials, components, design,
lay-out and assembling method to produce customized specialty item.
9196.02 Select tools and equipment such as moulds, tempering tools, copper pots,
sterilized pastry brushes, turntables, piping bags and tips, pallet knife, drum boards, blowers,
pumps and heat lamps according to recipe formulation and specifications.
67
BAKER AND BAKER-PÂTISSIER
9196.03 Select materials and components such as cake, fillings, icings, royal icing, rolled
fondant, chocolate, marzipan, nougatine, caramel, chocolate, pastillage, gum paste, sugar or
nuts to produce specialty items.
9196.06 Finish and decorate specialty item by modelling, carving, piping, sprinkling,
flaming, caramelizing, dusting, stenciling or colouring to achieve required artistic appearance.
68
BAKER AND BAKER-PÂTISSIER
Product Examples:
Chocolate Truffles Dragée Marzipan
Fudge Caramels Fruit Jellies
Nougat Rochers
SKILLS
9197.01 Select tools and equipment including moulds, tempering tools, pots,
saccharometer, frames and pumps and determine production method to ensure safe and
efficient operation by reading and interpreting formulation.
69
BAKER AND BAKER-PÂTISSIER
9197.02 Prepare ingredients including sugar and chocolate, by heating, melting, boiling
or tempering according to formulation to achieve required consistency.
9197.04 Cook, cool or temper ingredients according to formulation and achieve desired
results.
9197.05 Enrobe centres by dipping, coating, pouring, panning, moulding or rolling using
chocolate, sugar, fondant, caramel, marzipan, or cocoa powder to ensure quality,
appearance, optimum texture and taste.
70
BAKER AND BAKER-PÂTISSIER
9197.08 Store confectionery items to preserve product integrity by cooling, placing in air
tight containers, in humidity controlled environment at room temperature or chilling according
to formulation and government food safety guidelines.
71
BAKER AND BAKER-PÂTISSIER
Product Examples:
Bombe Parfait Gelato
Granita Soufflé Glacé Yogourt
Sorbet Ice cream
SKILLS
9198.01 Select tools and equipment such as a sterilized ice cream machine and
saccharometer to control pathogenic bacterial growth method and determine production
method by reading and interpreting formulation.
72
BAKER AND BAKER-PÂTISSIER
9198.03 Weigh ingredients, manually or mechanically, using scales and measuring devices
according to formulation to achieve desired outcome.
73
BAKER AND BAKER-PÂTISSIER
Display and present products by demonstrating proficiency in designing displays, decorating and
packaging products, creating and finishing displays.
SKILLS
74
BAKER AND BAKER-PÂTISSIER
9199.03 Create and finish display by arranging according to variety, type, size and
temperature to retain quality, design and eye appeal and using embellishments to enhance
aesthetic appearance.
75
BAKER AND BAKER-PÂTISSIER
DEFINITIONS
Apprentices Class
Individuals in this class:
Hold one or more valid Registered Training Agreements with the Ministry of Advanced
Education and Skills Development in either compulsory or voluntary trades;
Hold a valid statement of membership with the Ontario College of Trades in the
Apprenticeship class;
Are subject to any ratios or wage rates that have been set out in regulation for their
trade(s);
Can remain in this class until they receive their Certificate of Apprenticeship;
Can hold themselves out as Apprentices.
Certificate of Apprenticeship (C of A)
A certificate issued by the Minister of Training, Colleges and Universities to individuals who
have demonstrated that they have completed an apprenticeship program in Ontario.
Certificate of Qualification (C of Q)
A certificate issued by the Registrar on behalf of the College of Trades to a Journeyperson. A
Certificate of Qualification will serve as proof of having met any testing/program requirements
and membership in the College’s Journeypersons Class.
Competence
The ability of an individual to perform a skill repeatedly and without assistance in the workplace
as set out in the Log Book.
Competent Person
A competent person is defined by the Occupational Health and Safety Act as being a person
who:
Is qualified because of their knowledge, training and experience to organize the work
and its performance;
Is familiar with the Occupational Health and Safety Act and its regulations that apply to
the work; and has knowledge of any potential or actual danger to health or safety in the
workplace.
76
BAKER AND BAKER-PÂTISSIER
Competent Worker
A competent worker is defined by the Occupational Health and Safety Act as being a person
who:
Is qualified because of knowledge, training and experience to perform the work;
Is familiar with the Occupational Health and Safety Act and with the provisions of the
regulations that apply to the work; and
Has knowledge of all potential or actual danger to health or safety in the work.
Sponsor
Means a person that has entered into a Registered Training Agreement under which the person
is required to ensure that an individual is provided with workplace-based training in a trade as
part of an apprenticeship program established by the College of Trades.
Sponsor of Record
Refers to the Sponsor documented as being signatory to the current training agreement or
contract. In order for a Sponsor to be considered for the training of Apprentices, they must
identify that the workplace has qualified Journeypersons or the equivalent on site, and can
identify that the workplace has the tools, equipment, materials, and processes which have been
identified by the Industry representatives for the trade.
Incompetence
According to the Ontario College of Trades and Apprenticeship Act, 2009, a member of the
College of Trades may be found to be incompetent by the College Of Trades Discipline
Committee if the Committee feels that the member has displayed a lack of knowledge, skill or
disregard for another person’s welfare while practising their trade. If this happens, the
individual may be found unfit to practise their trade and their Statement of
Membership/Certificate of Qualification may be revoked, suspended, or be subject to terms,
conditions or limitations.
Journeyperson
Compulsory Trades Journeyperson:
Someone who holds a valid Certificate of Qualification in the trade and who is a member
in good standing of the College of Trades Journeypersons Class for the same trade; or
Someone who holds a valid Provisional Certificate of Qualification in the trade and who
is a member in good standing of the College of Trades Journeypersons Class for the
same trade.
77
BAKER AND BAKER-PÂTISSIER
can continue to work legally in their trade if they are in a compulsory trade, as they
prepare to write their examination (individuals in voluntary trades do not have to be
members of the College of Trades to work legally); and can hold themselves out as
Journeyperson Candidates (they are neither Apprentices nor Journeypersons).
can remain in this class for a maximum of one year or until they pass the Certificate of
Qualification exam and become members of the Journeypersons class. However, they
can only remain in this class for a maximum of one year. After one year they can move
into the Tradespersons Class if they are in a voluntary trade. If they are in a compulsory
trade and have been in the Journeyperson Candidates Class for one year, they can no
longer work legally in that trade until they pass the Certificate of Qualification
examination.
Mandatory Skill
Status assigned to unshaded individual skills, skill sets or general performance objectives which
must be signed off for the Apprentice to complete their program.
OCTAA
Ontario College of Trades and Apprenticeship Act, 2009
Optional Skill
Status assigned to shaded individual skills, skills sets or general performance objectives for
which sign off is not required for the Apprentice to complete the program.
Ratios
For up to date information regarding Journeyperson to Apprentice ratios, please visit:
collegeoftrades.ca
78
BAKER AND BAKER-PÂTISSIER
Sign off
Signature of the Sponsor of record, or an individual to whom that Sponsor has delegated
signing authority, (e.g. Trainer) indicating an Apprentice’s demonstration of competence.
Skill
Individual skill described in the Log Book (note: does not mean the larger skill groups referred to
in the Log Book as Skill Sets, Training Units, or General Performance Objectives, but the
individual skills that make up those groups).
Skill Sets
Group of individual skills found in the Log Book (may also be called Training Unit or General
Performance Objective).
Supervisor
An individual who oversees the performance of a task and oversees the actions or work of
others.
Trade Board
Under the Ontario College of Trades and Apprenticeship Act, 2009, the College of Trades
Appointments Council (COTAC) may appoint a Trade Board for each designated trade,
composed of Employee and Employer representatives from the industry. Trade Boards are
responsible for advising and making recommendations to the College of Trades Divisional
Boards on issues relating to their trade. When there is no appointed trade board for a trade,
the respective sector Divisional Board will act as the default Trade Board for the trade.
79
BAKER AND BAKER-PÂTISSIER
Tradespersons Class
A Class of Membership for individuals who practise in a voluntary trade which may or may not
have a Certificate of Qualification examination.
Note: Individuals in the Tradespersons Class are considered Journeypersons for the purpose of
determining ratios for that trade.
Trainer
A qualified Trainer in a compulsory trade is a Journeyperson with a Certificate of Qualification.
In a voluntary trade, a Trainer is an individual who is considered equivalent to a Journeyperson
with a Certificate of Qualification.
Molecular gastronomy
Molecular gastronomy is defined as a method of food preparation that relies on various cooking
and baking processes and techniques to alter food at a molecular level. This innovation relies
on techniques and technologies to enhance foods. The techniques include combinations of
equipment and/or ingredients such as fuming flasks of liquid nitrogen, LED-blinking water baths,
syringes, tabletop distilleries, PH meters and a variety of food chemicals.
80
BAKER AND BAKER-PÂTISSIER
Many of the skilled trades in Ontario have a final certification examination that you must pass
to become certified in your trade. Passing the examination gives you the right to join the
Journeypersons class of members at the Ontario College of Trades and receive a Certificate of
Qualification in your trade.
You will write an Ontario-only examination when your trade is not designated as Red Seal trade
in Ontario.
Exam questions are multiple choice with four options from which you must choose the correct
answer. Your examination may have between 90 and 150 multiple choice questions.
81
BAKER AND BAKER-PÂTISSIER
1. Record your first sponsor’s information in Sponsor Record #1 - this would be the
sponsor who has signed your initial apprenticeship Training Agreement for this trade.
2. If you change sponsors prior to completing this apprenticeship, please contact your local
Ministry of Advanced Education and Skills Development Apprenticeship Office
immediately to update your sponsor record.
3. Please make sure you do record all of the information regarding any additional sponsors
of record towards your apprenticeship using the Sponsor Records on the following pages
(if applicable).
You must fill out a CHANGE OF SPONSOR RECORD each time you change your sponsor.
82
BAKER AND BAKER-PÂTISSIER
SPONSOR RECORD #1
SPONSOR INFORMATION
Apprentice Name
Sponsor Name
Address
Telephone
E-mail Address
SUMMARY OF TRAINING
As the Sponsor, I hereby confirm that the above information is true and accurate to the best
of my knowledge.
The Sponsor is required to sign off and date the skills after the Apprentice has proven competence in
those skills. However, if a skill is shaded, it is optional and does not need to be signed off.
*If you need additional copies of the Sponsor Record, please photocopy as needed or visit
collegeoftrades.ca and search Sponsor Record Form.
83
BAKER AND BAKER-PÂTISSIER
SPONSOR INFORMATION
Apprentice Name
Sponsor Name
Address
Telephone
E-mail Address
SUMMARY OF TRAINING
As the Sponsor, I hereby confirm that the above information is true and accurate to the best
of my knowledge.
The Sponsor is required to sign off and date the skills after the Apprentice has proven competence in
those skills. However, if a skill is shaded, it is optional and does not need to be signed off.
*If you need additional copies of the Sponsor Record, please photocopy as needed or visit
collegeoftrades.ca and search Sponsor Record Form.
84
INSTRUCTIONS FOR APPRENTICESHIP PROGRAM COMPLETION (Appendix A)
Once an Apprentice has completed all the classroom training and “on-the-job” hours as specified for the
trade, and has acquired all the mandatory skills included in this Log Book:
1. The Apprentice and the Sponsor complete the Apprentice Completion Form and the Skill Set
Completion for Sponsors Form located on the following pages.
2. They sign the forms and submit them to their local Ministry of Advanced Education and Skills
Development apprenticeship office. To find the closest office, check the contact information at
http://services.findhelp.ca/eo/tcu/appoff or call the Employment Ontario toll free number at
(1-800-387-5656).
3. Since this trade is competency based, all mandatory skills in the Log Book must be signed off.
If the Sponsor is signing off the log book for the Apprentice before the industry recommended
training hours are complete, Ministry staff may request further information regarding the
Apprentice’s on-the-job training. An example of a what may be requested is a letter from the
Sponsor confirming the Apprentice worked for some time in the trade before the initial Training
Agreement was registered, thereby acquiring some skills beforehand.
If Apprentices are submitting the completion request form and supporting documentation to their local
Ministry of Advanced Education and Skills Development apprenticeship office by mail, fax, or email (as a
scanned document), they should not include their Log Book; if they are presenting this form in person at
the local apprenticeship office, they should bring their Log Book with them.
After Ministry staff verifies all the information in the completion request, they may contact either the
Apprentice or the Sponsor for further information or documentation. Once the completion has been
confirmed, the Ministry will issue a Certificate of Apprenticeship to the Apprentice.
The Ontario College of Trades will receive notification of this completion and will complete the
individual’s membership in the Apprentices class for the trade.
If the Apprentice has completed a program in a compulsory trade, the College of Trades will automatically
register the Apprentice as a member of the Journeyperson Candidates class so the Apprentice can
continue to work legally for one year while preparing for the certification examination.
For permission to schedule an exam once completion is confirmed by the Ministry, the individual must
first contact the College of Trades Client Services Department at 647-847-3000 or toll free at
1-855-299-0028 to pay the certification examination fee.
APPRENTICE COMPLETION FORM (Appendix B)
Please fill out both sides of this form, including the Skill Set Completion for Sponsors (see back of form).
Once both sides are completed, submit the form to your local Ministry of Advanced Education and Skills
Development apprenticeship office (find contact information at
http://services.findhelp.ca/eo/tcu/appoff or by calling Employment Ontario at (1-800-387-5656).
APPRENTICE INFORMATION
Name (print)
Telephone Number(s)
SPONSOR INFORMATION
Legal Name
Address
Telephone Number(s)
E-mail Address
PROGRAM INFORMATION
Trade Name
Number of hours required as per Training
Agreement (for hours-based trades only)
Hours completed?
Yes ( ) No ( ) Not applicable ( )
(documentation attached)
Classroom training completed or exempt? Yes ( ) No ( ) Not applicable ( )
I hereby confirm that the information submitted on both sides of this form is true and accurate.
X _______________________________ X_________________________________________
Apprentice’s Signature Date Signature of Sponsor’s Signing Authority Date
SKILL SET COMPLETION FOR SPONSORS (Appendix C)
You will find the skill set numbers and titles in the Log Book’s Table of Contents. By signing off
each skill set in the table below, you are providing final confirmation, as the Apprentice’s
Sponsor, that the Apprentice has demonstrated competency in all the mandatory skills
included in the skill set.
SIGNING
SKILL SET # SKILL SET TITLE
AUTHORITY SIGNATURE
9181 DEMONSTRATE SAFE WORKING PRACTICES
9182 PRACTICE FOOD SAFETY PROCEDURES
9183 PERFORM BAKER TRADE PRACTICES
9184 DEMONSTRATE BUSINESS PRACTICES
9185 BAKE BREAD, BUNS AND ROLLS
9186 PREPARE YEAST-RAISED PASTRY
PRODUCE SWEET DOUGH, PULLED STRUDEL, PUFF
9187
PASTRY AND PIE DOUGH
9188 PRODUCE COOKIES, PIES, TARTS AND SQUARES
9189 PREPARE BASIC FILLINGS
PRODUCE QUICK BREADS, BATTERS AND CHOUX
9190
PASTE
9191 PRODUCE AERATED PRODUCTS
9192 PRODUCE PUFF PASTRY PRODUCTS
9193 PRODUCE SAVOURY PASTRY PRODUCTS
9194 PRODUCE AND FINISH CAKES
Additional Skill Sets for Completion of Baker-Pâtissier (423C)
9195 PRODUCE ADVANCED FILLING, ICINGS AND CREAMS
9196 PRODUCE DECORATED AND SPECIALTY ITEMS
9197 PRODUCE CONFECTIONARY ITEMS
9198 PRODUCE FROZEN DESSERTS
9199 DISPLAY AND PRESENT PRODUCTS
@collegeoftrades