Uses tools and equipment.
Uses hand tools and non-mechanized equipment.
- knowledge of purpose of various hand tools
- knowledge of purpose of various non-mechanized equipment
- ability to select hand tool for specific task such as cutting, scraping and finishing
- ability to select non-mechanized equipment for specific task
Uses mechanized and computerized equipment.
- knowledge of types of mechanized equipment
- knowledge of types of computerized equipment
- ability to select equipment for specific tasks such as mixing, baking and packaging
- ability to assemble and disassemble equipment such as mixers and depositors
Uses measuring devices.
- knowledge of types of measuring devices such as scoops and measuring cups
- knowledge of temperature measuring devices such as thermometers and water meters
- knowledge of imperial and metric systems
- ability to select measuring devices for task
- ability to set measuring device
- ability to verify accuracy of measuring devices
- ability to use balance scale
- ability to use digital/computer scale
Uses pans.
- knowledge of composition of pans such as aluminium, steel, silicon and plastic
- knowledge of coatings such as butter, oil/shortening, release agents and flour
- knowledge of pan shapes such as ring, spring form and bundt
- knowledge of linings such as silicone paper and muffin cups
- ability to apply coatings
- ability to identify pan to be used for product and coating
- ability to care for pans
Maintains tools and equipment.
- knowledge of maintenance requirements of tools and equipment
- ability to clean tools and equipment such as mixer, hand tools and proofer
- ability to lubricate components such as oven chains, rack wheels and moulder gears
- ability to sharpen tools and equipment such as knives and scrapers
- ability to filter and replace deep-fryer oil
- ability to store tools and equipment
- ability to calibrate tools and equipment such as thermometers and slicing blades
- ability to keep maintenance logs
Sanitizes tools and equipment.
- knowledge of types and uses of sanitizing agents such as chlorine-based and quaternary solutions
- knowledge of sanitization specifications
- knowledge of Workplace Hazardous Materials Information System (WHMIS)
- ability to wash tools and equipment prior to sanitization
- ability to follow product instructions for use
- ability to store sanitized tools and equipment and sanitizing agent
Uses personal protective equipment (PPE) and safety equipment.
- knowledge of PPE such as goggles, rubber gloves, shoes, respirators, oven mitts and pads
- knowledge of safety equipment such as fire extinguisher, first aid kit and eye-wash station
- ability to locate PPE and safety equipment
- ability to identify worn, defective and expired PPE and safety equipment
- ability to adjust PPE for individual use
Organizes work.
Maintains safe and sanitary work environment.
- knowledge of cross-contamination
- knowledge of food storage procedures
- knowledge of stock rotation
- knowledge of regulations and safety programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) and product recall process
- knowledge of personal hygiene practices
- knowledge of basic food microbiology
- ability to monitor cooler and freezer temperatures
- ability to identify and report potential hazards
- ability to identify and report problems such as rodents and pests
- ability to label and date storage containers
Communicates with others.
- knowledge of methods of communication such as verbal, written and email
- ability to communicate with professionals such as co-workers, suppliers and service professionals
- ability to coach apprentices
- ability to communicate with customers in an effective manner
- ability to use communication equipment such as computers, fax and telephones
Uses documentation.
- knowledge of types of documents such as schedules, work orders and purchase orders
- knowledge of WHMIS and safety regulations
- ability to organize documents
- ability to maintain records such as performance checklists, invoices, safety check lists and temperature logs
- ability to access WHMIS information
- ability to complete forms such as accident reports
Schedules production.
- knowledge of tasks required to meet production schedule
- knowledge of quantities of products required
- knowledge of time required for various activities
- knowledge of limitations and capacity of equipment
- ability to sequence daily activities
- ability to create and follow a basic production schedule
Organizes bakery workplace.
- knowledge of workplace components such as benches, ovens, mixers and proofers
- ability to organize equipment for flow of production
- ability to organize personal workspace
- ability to keep workplace clean
Manages products and information.
Uses formulations.
- knowledge of basic mathematics
- knowledge of function of ingredients in formula
- ability to convert metric and imperial measurements
- ability to adjust formulation for proper yield
- ability to alter formulation to compensate for altitude and water conditions
- ability to substitute ingredients as per basic labelling regulations
- ability to use bakers’ percentage
Portions finished bakery products.
- knowledge of methods of portioning such as counting, slicing and cutting
- knowledge of regulations related to weights and measures
- ability to estimate portions
- ability to portion product according to specified yield
Stores bakery products.
- knowledge of storage requirements such as temperature and humidity
- knowledge of shelf life of various goods
- knowledge of storage regulations
- knowledge of stock rotation
- knowledge of cross-contamination prevention
- ability to label goods to indicate product and date
- ability to organize storage areas
- ability to select storage methods such as wrapping, putting in airtight containers and bagging
- ability to place goods to allow air circulation and to prevent damage and spoilage
Packages bakery products.
- knowledge of packaging materials such as wrap, bags, boxes and clamshells
- knowledge of packaging and labelling requirements of bakery products
- ability to select packaging material best suited to product and its appeal
- ability to handle products during packaging
- ability to package products at the right time
Uses health and nutritional information.
- knowledge of basic labelling regulations
- knowledge of potential health risks of bakery products such as allergens
- knowledge of nutritional value of bakery products
- ability to inform customers of health risks and nutritional value
- ability to interpret basic nutritional information
- ability to label product with information
- ability to explain technical terms to customers
Manages inventory.
- knowledge of minimum and maximum inventory amounts according to shelf life, season and location
- ability to place an order
- ability to rotate inventory using “first in, first out” (FIFO) method
- ability to receive inventory to confirm quantity and quality
- ability to perform regular inventory counts
- ability to track costs of ingredients
- ability to minimize wastage
Baker Trade Skills
