Block A – Common Occupational Skills

Trends

Increasingly, regulatory health agencies are having a greater impact on industry practices. Bakers are required to be more knowledgeable of the nutritional and allergen content of foods and advise customers accordingly.

Related Products

Not applicable.

Tools and Equipment

See Appendix A.

Task 1 Performs safety and sanitation related functions.

Context

Bakers use mechanized and non-mechanized equipment in the production of baked goods. They maintain, clean and sanitize tools and equipment to ensure a safe and hygienic workplace, and customer health.

Required Knowledge

• K 1 jurisdictional health and safety regulations for safe food operations
• K 2 sanitizing agents such as chlorine-based and quaternary solutions
• K 3 sanitization specifications
• K 4 WHMIS
• K 5 food storage procedures according to ingredient requirements, such as safe temperature range and elevated heights, to avoid pest infestation
• K 6 contamination and cross-contamination with items such as allergens, proteins and other ingredients
• K 7 stock rotation and best before dates
• K 8 industry standards and programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) and product recall process
• K 9 personal hygiene practices such as hand washing and wearing a hairnet
• K 10 basic food microbiology
• K 11 safety equipment such as fire extinguisher, first aid kit and eye-wash station
• K 12 personal protection equipment (PPE) such as hearing protection, goggles, rubber gloves, shoes, respirators, oven mitts and pads
• K 13 proper ventilation
• K 14 safe work practices such as proper lifting and bending procedures

Sub-task - A-1.01 Maintains safe and sanitary work environment.

Key Competencies

• A-1.01.01 prepare, label and store cleaning and sanitation solutions according to jurisdictional requirements
• A-1.01.02 wash, rinse and sanitize work surfaces using prepared solution
• A-1.01.03 identify and report potential hazards such as water or debris on the floor, and sanitizing chemicals near food preparing area
• A-1.01.04 identify location of safety exits and assembly areas in situations such as fire, explosions and gas malfunctions
• A-1.01.05 monitor and record cooler and freezer temperatures according to product requirements and certificate of analysis available with the product
• A-1.01.06 maintain safety check lists of equipment such as fridges and freezers for temperature according to company policy and safe food handling practices
• A-1.01.07 identify, document and report problems such as rodents and pests to management
• A-1.01.08 select tools and equipment such as stainless steel for specific applications such as meat processing to minimize bacterial contamination
• A-1.01.09 demonstrate safe use of tools and equipment according to manufacturers’ specifications

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

Key Competencies

• A-1.02.01 dress in industry specific clothing and footwear to prevent injuries and product contamination
• A-1.02.02 locate PPE and safety equipment such as fire extinguishers, eye-wash stations and first-aid kits
• A-1.02.03 select PPE and safety equipment according to application
• A-1.02.04 identify worn, defective and expired PPE and safety equipment according to jurisdictional requirements and manufacturers’ specifications
• A-1.02.05 adjust PPE for individual use to ensure proper fit

Sub-task - A-1.03 Sanitizes tools and equipment.

Key Competencies

• A-1.03.01 prepare, label and store cleaning and sanitation solutions according to jurisdictional requirements and manufacturers’ specifications
• A-1.03.02 remove debris from tools and equipment prior to sanitization
• A-1.03.03 assemble and disassemble tools and equipment for sanitization purposes according to manufacturer’s specifications
• A-1.03.04 immerse tools and equipment in washing, rinsing and sanitizing solutions
• A-1.03.05 operate automatic dishwasher according to manufacturers’ specifications
• A-1.03.06 permit washed tools and equipment to air dry to prevent contamination
• A-1.03.07 store sanitized tools and equipment in a sanitized area

Sub-task - A-1.04 Applies safe food practices.

Key Competencies

• A-1.04.01 determine quality and food safety of ingredients such as eggs using criteria such as smell, appearance, taste, touch and best before date
• A-1.04.02 maintain and monitor temperature range of food products to prevent spoilage
• A-1.04.03 isolate and tag allergen ingredients such as soya and milk, and finished bakery products to prevent cross-contamination
• A-1.04.04 store raw ingredients and cooked ingredients separately to prevent crosscontamination
• A-1.04.05 apply allergen cross-contamination prevention procedures such as using dedicated tools and equipment for foods with allergens
• A-1.04.06 select tools and equipment such as stainless steel for specific applications such as meat processing to minimize bacterial contamination
• A-1.04.07 handle food to avoid contamination through practices such as hand washing, and wearing clean uniforms and hairnets

Task 2 Organizes work.

Context

Bakers manage their work in an effective and efficient manner by organizing their time and workplace. They maintain their tools and equipment on a regular basis.

Required Knowledge

• K 1 tasks required to meet production schedule
• K 2 quantities of products required
• K 3 time required for various activities
• K 4 limitations and capacity of equipment
• K 5 workplace components such as benches, ovens, mixers and proofers
• K 6 types of ovens such as convection, deck, rotating and conventional
• K 7 maintenance requirements of tools and equipment
• K 8 composition of pans such as aluminium, steel, silicone and plastic
• K 9 coatings such as butter, oil/shortening, release agents and flour
• K 10 pan shapes such as ring, spring form and bundt
• K 11 linings such as silicone paper and muffin cups
• K 12 volume and weight measuring devices such as scoops, measuring cups and scales
• K 13 temperature measuring devices such as thermometers and water meters
• K 14 imperial, US and metric systems
• K 15 mechanized equipment
• K 16 computerized equipment
• K 17 various hand tools
• K 18 purpose of various non-mechanized equipment
• K 19 storage equipment such as tip storage cases, product storage containers and tool boxes

Sub-task - A-2.01 Schedules production and workflow.

Key Competencies

• A-2.01.01 conduct start-up activities such as turning on equipment
• A-2.01.02 audit workplace to ensure it is in a safe condition to begin work
• A-2.01.03 determine and sequence daily activities according to criteria such as baking preparatory list, ingredient availability, production demand and delivery requirements
• A-2.01.04 instruct staff on work to be completed and timelines
• A-2.01.05 assign work tasks and activities according to skill required, volume of work staffing levels and equipment capacity
• A-2.01.06 monitor production and workflow, and implement changes as required

Sub-task - A-2.02 Organizes workplace and workspace.

Key Competencies

• A-2.02.01 select tools and equipment according to task to be performed
• A-2.02.02 select ingredients such as toppings, lubricants, washes, and materials according to task to be performed
• A-2.02.03 organize equipment and tools for flow of production considering factors such as location, sequence and position
• A-2.02.04 maintain cleanliness and organization of personal workspace for efficiency

Sub-task - A-2.03 Maintains tools and equipment.

Key Competencies

• A-2.03.01 select and apply manufacturers’ recommended lubricant to components such as oven chains, rack wheels and moulder gears according to jurisdictional requirements
• A-2.03.02 sharpen tools and equipment such as knives and scrapers
• A-2.03.03 filter and replace deep-fryer oil according to product, time and quantity
• A-2.03.04 cover, store and secure tools and equipment according to standard trade practices
• A-2.03.05 calibrate tools and equipment such as thermometers, ovens, scales and slicing blades according to jurisdictional requirements
• A-2.03.06 update maintenance logs
• A-2.03.07 determine quality of non-stick coating of pans by visual inspection to identify pans for glazing
• A-2.03.08 assemble and disassemble equipment such as mixers and depositors to remove debris and clean
• A-2.03.09 perform basic adjustments to equipment such as pressure plates and moulders
• A-2.03.10 recognize equipment that requires maintenance such as refrigerator gaskets, iced coils and worn mixer bowl pins

Task 3 Manages products and information.

Context

Bakers produce goods according to formulations. They manage inventory and quality control, and package and store baked goods according to product requirements.

Required Knowledge

• K 1 trade mathematics such as algebra
• K 2 function of ingredients in formula
• K 3 bakers’ percentage
• K 4 methods of portioning such as counting, slicing and cutting
• K 5 regulations related to weights and measures
• K 6 standardized ratios for ingredients to balance formulations
• K 7 storage requirements such as temperature and humidity
• K 8 shelf life of various goods
• K 9 storage regulations
• K 10 stock rotation
• K 11 contamination and cross-contamination prevention
• K 12 packaging containers such as bags and boxes
• K 13 packaging materials such as plastic and paper
• K 14 basic labelling regulations such as nutritional facts table
• K 15 terminology used in trade and in formulations
• K 16 potential health risks of bakery products such as allergens
• K 17 nutritional value of bakery products
• K 18 minimum and maximum inventory amounts according to shelf life, season and location
• K 19 industry standards and programs such as HACCP, WHMIS and GMP
• K 20 waste management techniques and jurisdictional requirements

Sub-task - A-3.01 Manages inventory.

Key Competencies

• A-3.01.01 verify ingredients were transported correctly upon receipt of delivery
• A-3.01.02 inspect ingredients when delivered and in storage for quality, quantity and possible damage
• A-3.01.03 record receipt and usage of ingredients and supplies
• A-3.01.04 label and place ingredients in designated storage areas and according to safe food practices
• A-3.01.05 rotate inventory using “first in, first out” (FIFO) method
• A-3.01.06 place orders according to production demands and inventory count, and to minimize waste and costs
• A-3.01.07 segregate waste according to jurisdictional regulations and company policy

Sub-task - A-3.02 Performs quality control assessments.

Key Competencies

• A-3.02.01 apply company and industry standards and safe food practices for quality control
• A-3.02.02 score bakery product for characteristics such as artistic impacts, volume, weight, symmetry and crumb structure using tools and equipment such as scales and measures
• A-3.02.03 taste product to confirm product meets company and quality standards
• A-3.02.04 assess shelf life of product by checking characteristics such as dates, texture, artistic impacts, taste and colour
• A-3.02.05 access labelling regulation requirements such as confirming raisin content of raisin bread by weighing ingredients, listing allergens on labels and listing ingredients in descending order of content
• A-3.02.06 confirm weight and adhere to weights and measures regulations

Sub-task - A-3.03 Stores bakery products.

Key Competencies

• A-3.03.01 select storage methods such as wrapping, putting in airtight containers, vacuum-packaging and bagging according to type of bakery product
• A-3.03.02 label bakery products according to federal regulation and company policy
• A-3.03.03 select storage area according to temperature and humidity requirements, product type and planned use
• A-3.03.04 hold bakery products according to product type and storage requirements to prevent damage and spoilage
• A-3.03.05 organize storage area space and equipment such as freezers to accommodate factors such as proper air circulation and retrieval of product

Sub-task - A-3.04 Packages bakery products.

Key Competencies

• A-3.04.01 select packaging such as cake dome and cardboard boxes best suited to criteria such as quantity, product, artistic impacts, appeal and delivery method
• A-3.04.02 insert separating paper or plastic using tools and equipment such as knives to prevent surface area from drying out
• A-3.04.03 assess bakery product is ready for packaging
• A-3.04.04 transfer bakery product into packaging using tools and equipment such as pallet knives, spatulas and silicon sheets
• A-3.04.05 slice bread using tools and equipment such as bread slicers and knives, and insert sliced loaf into plastic bread bag and seal
• A-3.04.06 print and label bakery products according to federal regulation and company policy

Task 4 Applies food science.

Context

Bakers need to consider nutritional requirements and customer concerns such as 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.

Required Knowledge

• K 1 trade mathematics such as algebra
• K 2 source and function of ingredients in formula
• K 3 shelf life of various goods
• K 4 stock rotation
• K 5 contamination and cross-contamination prevention
• K 6 packaging and labelling requirements of bakery products
• K 7 basic labelling regulations
• K 8 potential health risks of bakery products such as allergens
• K 9 nutritional value of bakery products
• K 10 industry standards and programs such as HACCP, GMP and Safe Assessment of Food Environments (SAFE)
• K 11 ingredient substitutions

Sub-task - A-4.01 Uses formulations.

Key Competencies

• A-4.01.01 convert systems of measurement such as metric, imperial and US measurements
• A-4.01.02 adjust formulation for production demand
• A-4.01.03 alter formulation to compensate for room temperature, altitude, humidity and water conditions such as pH values for chemically leavened doughs
• A-4.01.04 use bakers’ and total percentage to calculate formulations
• A-4.01.05 balance formulation according to standardized ratios for ingredients
• A-4.01.06 calculate percentage of water and temperature according to factors such as age and type of flour, and mixing time for fermented doughs
• A-4.01.07 identify substitute ingredient using criteria such as labelling regulations and ingredients on hand, and according to customer requirements and company policy
• A-4.01.08 adjust formulation to accommodate substitute ingredients by adjusting the ratio to achieve desired results
• A-4.01.09 adjust formulations to accommodate seasonal/environmental changes to achieve desired results

Sub-task - A-4.02 Applies nutritional and allergen information.

Key Competencies

• A-4.02.01 identify customers’ nutritional, food intolerance and allergen concerns
• A-4.02.02 explain ingredients, basic technical terms, and nutritional and allergen content of products to customers
• A-4.02.03 locate nutritional, allergen and food intolerance information of products for customers from product labels and company records
• A-4.02.04 identify bakery products that satisfy nutritional needs, allergen and food intolerance concerns of customer requests
• A-4.02.05 advise customers of health risk, shelf life limitations and storage and transportation requirements of product