Appendix F – Task Profile Chart - Baker

Block A – Common Occupational Skills

1. Performs safety and sanitation related functions.

• 1.01 Maintains safe and sanitary work environment.
• 1.02 Uses personal protective equipment (PPE) and safety equipment.
• 1.03 Sanitizes tools and equipment.
• 1.04 Applies safe food practices.

2. Organizes work.

• 2.01 Schedules production and workflow.
• 2.02 Organizes workplace and workspace.
• 2.03 Maintains tools and equipment.

3. Manages products and information.

• 3.01 Manages inventory.
• 3.02 Performs quality control assessments.
• 3.03 Stores bakery products.
• 3.04 Packages bakery products.

4. Applies food science.

• 4.01 Uses formulations.
• 4.02 Applies nutritional and allergen information.

Block B – Fermented Goods

5. Prepares dough.

• 5.01 Manages dough temperature.
• 5.02 Mixes ingredients for fermented goods.
• 5.03 Allows dough to rest.

6. Forms dough.

• 6.01 Portions dough.
• 6.02 Shapes dough.
• 6.03 Pans dough.
• 6.04 Monitors final proof.
• 6.05 Performs make-up of laminated doughs.

7. Finishes fermented goods.

• 7.01 Applies pre-bake finish.
• 7.02 Bakes fermented goods.
• 7.03 Deep-fries fermented goods.

Block C – Cookies, Bars, Cakes, Pastry and Quick Breads

8. Prepares cookies and bars.

• 8.01 Mixes cookie and bar ingredients.
• 8.02 Portions mixture for cookies and bars.
• 8.03 Performs make-up of cookies and bars.
• 8.04 Bakes cookies and bars.

9. Prepares quick breads.

• 9.01 Mixes quick bread ingredients.
• 9.02 Portions mixture for quick breads.
• 9.03 Performs make-up of quick breads.
• 9.04 Bakes quick breads.

10. Prepares pastry doughs.

• 10.01 Mixes pastry doughs.
• 10.02 Portions pastry doughs.
• 10.03 Performs make-up of pastry doughs.
• 10.04 Cooks pastry doughs by baking and frying.

11. Prepares cakes.

• 11.01 Mixes cake ingredients.
• 11.02 Portions mixture for cake.
• 11.03 Bakes cake.

Block D – Assembly and Finishing

12. Prepares creams, custards, fillings, decorating pastes and icings.

• 12.01 Performs make-up of creams, custards, fillings, decorating pastes and icings.
• 12.02 Cooks creams and custards.
• 12.03 Holds products for use.

13. Prepares sauces, glazes and garnishes.

• 13.01 Performs make-up of sauces and glazes.
• 13.02 Performs make-up of garnishes.

14. Prepares cakes, pastries and other baked goods for decorating.

• 14.01 Mixes pastry ingredients and components.
• 14.02 Cuts cakes and pastries.
• 14.03 Assembles cakes, pastries and other baked goods.
• 14.04 Bakes pastries.
• 14.05 Portions cakes, pastries and other baked goods.

15. Finishes and decorates baked goods.

• 15.01 Applies sauces, toppings and glazes.
• 15.02 Applies garnishes and decorative products.

Block E – Chocolate and Confections

16. Prepares chocolate.

• 16.01 Selects quality and types of chocolate.
• 16.02 Prepares fillings for chocolate.
• 16.03 Prepares couvertures and compounds.
• 16.04 Uses couvertures and compounds.

17. Prepares confections.

• 17.01 Boils sugar.
• 17.02 Forms sugar.
• 17.03 Creates artistic garnishes.

Block F – Desserts, Ice Creams and Ices

18. Prepares plated desserts.

• 18.01 Plans plate design.
• 18.02 Assembles components

19. Prepares ice creams and ices.

• 19.01 Prepares bases for ice creams and ices.
• 19.02 Performs make-up of ice creams and ices.

20. Prepares frozen desserts.

• 20.01 Performs make-up of frozen desserts.
• 20.02 Holds frozen desserts.
• 20.03 Assembles components for frozen desserts.