British Columbia - Vancouver & Lower Mainland Southwest
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GearCook Trade Skills

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Occupational Skills

Participates in menu planning.
Reviews menu.
  • knowledge of menu styles
  • knowledge of types of service
  • knowledge of balanced menus
  • knowledge of menu terminology
  • ability to interpret menu specifications
Reviews customer requirements.
  • knowledge of types of allergies and allergic reactions
  • knowledge of types of diets
  • knowledge of regional and ethnic requirements
  • knowledge of basic nutrition
  • ability to adapt to special requirements
Reviews kitchen capabilities.
  • knowledge of available kitchen help
  • knowledge of staff requirements and available staff
  • knowledge of work flow (mise en place) requirements
  • knowledge of storage capabilities
  • knowledge of production timing
  • ability to assess and adapt to kitchen operational requirements
Maintains sanitary standards.
Sanitizes tools and equipment.
  • knowledge of sanitation regulations
  • knowledge of sanitizing products
  • knowledge of sanitation procedures
  • ability to disassemble and assemble kitchen tools and equipment for sanitizing purposes
  • ability to apply approved sanitation procedures
Practises personal hygiene.
  • knowledge of hygienic standard practices
  • knowledge of hand washing techniques
  • knowledge of health concerns and implications of poor/sub-standard sanitary conditions
  • ability to maintain hygienic conditions
Practises food safety procedures.
  • knowledge of types of bacteria and their effects
  • knowledge of time and temperature controls (danger zones)
  • knowledge of conditions for cross-contamination
  • knowledge of cooking and chilling
  • knowledge of blast-chilling
  • ability to recognize spoilage and take appropriate action to keep food safe for consumption
  • ability to detect danger zones
  • ability to prevent cross-contamination
Practises good housekeeping.
  • knowledge of good housekeeping practices
  • knowledge of local regulations
  • knowledge of employer practices and procedures
  • knowledge of pest controls
  • knowledge of recycling procedures
  • ability to detect pest infestation or risk of infestation
  • ability to prevent hazardous situations

External Links

Participates in production procedures.
Scales recipes proportionally.
  • knowledge of weights and measures
  • knowledge of preparation methods
  • knowledge of cooking methods
  • ability to interpret recipes
  • ability to adapt recipes (geographic location or conditions, i.e. above or below sea level, etc.)
  • ability to convert to and from metric and imperial measurements
  • ability to use scales and measuring devices
Selects tools and equipment.
  • knowledge of types of tools and equipment
  • knowledge of applications of tools and equipment
  • ability to match tools and equipment to requirements
Maintains tools and equipment.
  • knowledge of basic maintenance procedures
  • knowledge of manufacturers’ recommendations
  • knowledge of required basic maintenance
  • ability to recognize defective tools and equipment
  • ability to sharpen knives
Communicates in standard culinary terms.
  • knowledge of culinary terms
  • knowledge of applicable terms
  • ability to use terminology in context
Works in co-ordination with staff.
  • knowledge of work stations
  • knowledge of staff roles
  • knowledge of labour standards
  • ability to communicate effectively
Reviews cost controls.
Orders products.
  • knowledge of standardized food and menu specifications
  • knowledge of suppliers
  • knowledge of product availability
  • knowledge of ordering procedures
  • knowledge of required inventory
  • ability to follow ordering procedures
  • ability to determine required quantities
Receives products.
  • knowledge of acceptable product quality
  • knowledge of receiving policies and procedures
  • ability to verify invoices and detect discrepancies
  • ability to verify product and quality
Stores food according to standard procedures.
  • knowledge of storing methods
  • knowledge of product rotation
  • knowledge of inventory controls
  • knowledge of food shelf life
  • knowledge of storage limits
  • knowledge of packaging and labelling procedures
  • ability to package and label food
Maintains cost controls.
  • knowledge of food costing techniques
  • knowledge of labour forecasting techniques
  • knowledge of scheduling techniques
  • knowledge of menu forecasting
  • knowledge of security procedures (against theft, wastage)
  • ability to forecast labour requirements
  • ability to write kitchen schedules
  • ability to determine yield and portion controls
  • ability to determine mise-en-place requirements
  • ability to maintain security (against theft, wastage)
Maintains standard industry practices.
Follows recipes.
  • knowledge of importance of recipes (e.g., role in planning, cost controls, allergy alerts, portioning, etc.)
  • knowledge of recipe sequence
  • knowledge of approved substitute ingredients
  • ability to detect discrepancies/errors in recipes
  • ability to incorporate substitute ingredients
Assures ingredient quality.
  • knowledge of acceptable ingredient quality
  • knowledge of storage requirements and standards
  • knowledge of receiving policies and procedures
  • ability to recognize sub-standard ingredient quality
Uses standard cooking methods and procedures.
  • knowledge of cooking methods and procedures
  • knowledge of application of various cooking methods
  • ability to apply appropriate cooking methods
Assures finished product quality.
  • knowledge of finished quality standards
  • knowledge of establishment’s standards
  • knowledge of methods required to maintain finished product quality
  • ability to select appropriate methods to maintain finished product quality
  • ability to apply appropriate methods to maintain finished product quality
Determines doneness of prepared foods.
  • knowledge of levels of doneness
  • knowledge of methods used to determine doneness
  • knowledge of recipe and client specifications
  • knowledge of corrective action required to ensure doneness
  • ability to determine levels of doneness

External Links

Stocks, Soups And Sauces

Prepares thickening agents.
Selects ingredients.
  • knowledge of types of ingredients
  • knowledge of ingredient properties
Combines ingredients.
  • knowledge of types of thickening agents
  • knowledge of ratios
  • knowledge of combining methods
  • ability to determine ratios
Cooks ingredients.
  • knowledge of cooking requirements
  • ability to determine doneness

External Links

Prepares stocks.
Selects ingredients.
  • knowledge of types of stocks
  • knowledge of types of ingredients
  • knowledge of recipe
  • ability to identify type of stocks
Processes ingredients.
  • knowledge of ratios
  • knowledge of recipe
  • ability to follow recipe
  • ability to determine ratios
Cooks stocks.
  • knowledge of cooking times
  • knowledge of cooking procedures
  • knowledge of cooking techniques
  • knowledge of clarifying techniques
  • knowledge of cooling procedures
  • ability to evaluate quality of stock
  • ability to adjust characteristics of stock
  • ability to strain stock
  • ability to clarify stock
  • ability to cool and store stock

External Links

  • Stock (food) - Wikipedia, the free encyclopedia
Prepares soups.
Selects ingredients.
  • knowledge of soup classifications
  • knowledge of types of ingredients
  • knowledge of types of soups according to classification
  • knowledge of recipes
  • ability to identify ingredients
Processes ingredients.
  • knowledge of processing methods
  • knowledge of ratios
Cooks soups.
  • knowledge of cooking techniques
  • knowledge of thickening agents
  • knowledge of cooking times and temperatures
  • ability to incorporate thickening agents
  • ability to clarify
  • ability to follow recipe
Serves soups.
  • knowledge of accompaniments and garnishes
  • knowledge of types of serving vessels
  • knowledge of service methods
  • ability to select related accompaniments and garnishes
  • ability to select related vessels
  • ability to maintain required temperature
  • ability to prepare garnishes
Prepares sauces.
Selects ingredients.
  • knowledge of sauce classifications
  • knowledge of types of sauces based on classification
  • knowledge of types of ingredients
  • knowledge of recipe
  • ability to identify ingredients
Processes ingredients.
  • knowledge of processing methods
  • knowledge of ratios
  • knowledge of components of sauces
  • ability to select correct process
Cooks sauces.
  • knowledge of cooking techniques
  • knowledge of thickening agents
  • knowledge of cooking times
  • knowledge of cooking temperatures
  • ability to select proper cooking techniques
  • ability to incorporate thickening agents
  • ability to adjust characteristics of sauces
Serves sauces.
  • knowledge of garnishes
  • knowledge of uses of sauces
  • ability to prepare garnishes

Vegetables And Fruit

Prepares vegetables.
Selects vegetables.
  • knowledge of types of vegetables including specialty vegetables
  • knowledge of required grade and size
  • knowledge of seasonal availability
  • ability to identify vegetables
  • ability to determine quality of vegetables
  • ability to preserve quality at different stages of use
Cleans vegetables.
  • knowledge of cleaning procedures
  • knowledge of proper secondary storage procedures
  • ability to apply appropriate cleaning procedures
  • ability to select tools
Cuts vegetables.
  • knowledge of different cuts including classical
  • knowledge of secondary preparation and preservation methods prior to cooking
  • ability to match cut to vegetable
Cooks vegetables.
  • knowledge of cooking requirements
  • knowledge of vegetable chemical properties (acidic, alkaline)
  • ability to adapt cooking methods to vegetable
  • ability to retain pigmentation of vegetables
Serves vegetables.
  • knowledge of holding techniques, temperature and timing
  • knowledge of portion controls
  • knowledge of presentation methods
  • ability to follow service procedures
Prepares fruit.
Selects fruit.
  • knowledge of types of fruit including specialty fruit (exotic)
  • knowledge of grades and size of fruit
  • knowledge of seasonal availability
  • ability to identify fruit
  • ability to determine quality and ripeness of fruit
  • ability to preserve quality at different stages of use
Cleans fruit.
  • knowledge of cleaning procedures
  • knowledge of proper secondary storage procedures
  • ability to apply appropriate cleaning procedures
  • ability to select cleaning tools
Cuts fruit.
  • knowledge of different cuts including classical
  • knowledge of secondary preparation and preservation methods prior to cooking
  • ability to match cut to fruit
Cooks fruit.
  • knowledge of cooking requirements
  • knowledge of fruit chemical properties (acidic, alkaline)
  • ability to adapt cooking methods to type of fruit
  • ability to retain fruit colour and appeal
Serves fruit.
  • knowledge of holding techniques, temperature and timing
  • knowledge of portion controls
  • knowledge of presentation methods
  • ability to follow service procedures

External Links

Pastas And Farinaceous Products (starches)

Prepares pastas.
Selects ingredients.
  • knowledge of types of flours
  • knowledge of types of ingredients
  • knowledge of types of pastas (spinach, sun-dried tomato, whole wheat, etc.)
  • ability to identify types of ingredients
  • ability to determine quality of ingredients
Processes ingredients (or Makes pastas).
  • knowledge of processing procedures (mixing/blending/rolling)
  • knowledge of types of pastas
  • knowledge of pasta cuts/shapes
  • knowledge of storage procedures
  • ability to determine quality of uncooked pasta
  • ability to cut pasta
Cooks pastas.
  • knowledge of cooking methods
  • knowledge of cooking requirements such as pasta/water ratio, temperature
  • knowledge of doneness
  • knowledge of secondary storage procedures
  • ability to preserve quality of pastas
  • ability to cool for secondary storage
Assembles pasta dishes.
  • knowledge of recipe
  • knowledge of sauces
  • knowledge of herbs and spices
  • ability to select ingredients
  • ability to follow assembling sequence
Serves pastas.
  • knowledge of holding techniques such as draining, maintaining temperature and timing
  • knowledge of portion controls
  • knowledge of presentation methods
  • ability to follow service procedures

External Links

Prepares farinaceous products (starches).
Selects farinaceous products (starches).
  • knowledge of types of farinaceous products (starches) such as rice, grain, cereal, legumes
  • knowledge of size, shape and purpose of farinaceous products (starches)
  • ability to identify various farinaceous products (starches)
  • ability to determine quality of farinaceous products (starches)
Cleans farinaceous products (starches).
  • knowledge of cleaning procedures
  • ability to apply appropriate cleaning procedures
  • ability to select cleaning tools
Cooks farinaceous products (starches).
  • knowledge of soaking requirements
  • knowledge of cooking requirements
  • knowledge of secondary storage procedures
  • ability to preserve quality
Serves farinaceous products (starches).
  • knowledge of holding techniques, temperature and timing
  • knowledge of portion controls
  • knowledge of presentation methods
  • ability to follow service procedures

Game, Meats And Poultry

Prepares game.
Selects game.
  • knowledge of game varieties
  • knowledge of game cuts and their use
  • knowledge of recipe
  • ability to identify types of game and cuts
  • ability to verify quality
Processes game.
  • knowledge of primary and secondary cuts
  • knowledge of marinating or tenderizing procedures
  • knowledge of storage procedures
  • knowledge of non-cooking techniques
  • ability to butcher and trim
  • ability to portion
Cooks game.
  • knowledge of cooking requirements
  • ability to select appropriate cooking method
  • ability to determine doneness
Serves game.
  • knowledge of carving procedures
  • knowledge of portion controls
  • knowledge of appropriate type of accompaniments and garnishes
  • knowledge of presentation techniques
  • ability to carve
  • ability to prepare accompaniments and garnishes
  • ability to follow serving procedures
Prepares meats.
Selects meats.
  • knowledge of meat varieties
  • knowledge of meat cuts and their use
  • knowledge of recipe
  • ability to identify types and cuts of meat
  • ability to verify quality
Processes meats.
  • knowledge of primary and secondary cuts
  • knowledge of marinating or tenderizing procedures
  • knowledge of storage procedures
  • knowledge of non-cooking techniques
  • ability to butcher and trim
  • ability to portion
Cooks meats.
  • knowledge of cooking requirements
  • ability to select appropriate cooking method
  • ability to determine doneness
Serves meats.
  • knowledge of carving procedures
  • knowledge of portion controls
  • knowledge of appropriate type of accompaniments and garnishes
  • knowledge of presentation techniques
  • ability to carve
  • ability to prepare accompaniments and garnishes
  • ability to follow serving procedures

External Links

Prepares poultry.
Selects poultry.
  • knowledge of poultry varieties and grades
  • knowledge of poultry cuts and their use
  • knowledge of recipe
  • ability to identify types of poultry
  • ability to verify quality
Processes poultry.
  • knowledge of marinating or tenderizing procedures
  • knowledge of storage procedures
  • ability to butcher and trim
  • ability to truss poultry
  • ability to portion
Cooks poultry.
  • knowledge of cooking requirements
  • ability to select appropriate cooking method
  • ability to determine doneness
Serves poultry.
  • knowledge of carving procedures
  • knowledge of portion controls
  • knowledge of appropriate type of accompaniments and garnishes
  • knowledge of presentation techniques
  • ability to carve
  • ability to prepare accompaniments and garnishes
  • ability to follow serving procedures

External Links

Fish And Seafood

Prepares fish.
Selects fish.
  • knowledge of fish classifications
  • knowledge of fish characteristics
  • knowledge of fish quality
  • knowledge of recipe
  • ability to determine quality
  • ability to identify types of fish
Processes fish.
  • knowledge of fish cuts
  • knowledge of de-boning techniques
  • knowledge of specific processing techniques
  • knowledge of dressing techniques
  • knowledge of non-cooking techniques
  • ability to dress fish
  • ability to de-bone fish
  • ability to skin fish
  • ability to portion fish
  • ability to filet fish
Cooks fish.
  • knowledge of cooking requirements
  • ability to select appropriate cooking techniques
  • ability to determine doneness
Serves fish.
  • knowledge of accompaniments and garnishes
  • knowledge of presentation techniques
  • knowledge of portion controls
  • ability to follow service procedures
  • ability to prepare accompaniments and garnishes
  • ability to carve

External Links

Prepares seafood.
Selects seafood.
  • knowledge of seafood classifications
  • knowledge of holding techniques for live seafood
  • knowledge of seafood characteristics
  • knowledge of seafood quality
  • knowledge of recipe
  • knowledge of seafood grades and sizes
  • ability to determine quality
  • ability to determine seafood grades and sizes
Processes seafood.
  • knowledge of skinning techniques
  • knowledge of shucking techniques
  • knowledge of portioning techniques
  • ability to portion
  • ability to shuck
  • ability to clean
Cooks seafood.
  • knowledge of cooking requirements
  • ability to select appropriate cooking method
  • ability to determine doneness
Serves seafood.
  • knowledge of accompaniments and garnishes
  • knowledge of presentation techniques
  • knowledge of portion controls
  • ability to remove meat from shells
  • ability to prepare accompaniments and garnishes
  • ability to follow serving procedures

External Links

Garde-manger

Prepares salads (hot and cold).
Selects ingredients.
  • knowledge of salad classifications
  • knowledge of recipe
  • knowledge of ingredient characteristics
  • knowledge of quality ingredients
  • knowledge of types of salads
  • ability to determine quality of ingredients
  • ability to identify required ingredients
Processes ingredients.
  • knowledge of processing methods
  • ability to combine ingredients
Processes dressings.
  • knowledge of dressing classifications
  • knowledge of ratios
  • ability to create and maintain emulsion
  • ability to cook dressing
Serves salads.
  • knowledge of salad components
  • knowledge of cooking requirements
  • ability to follow serving procedures
  • ability to prepare accompaniments and garnishes

External Links

Prepares hors-d’oeuvres (hot and cold).
Selects ingredients.
  • knowledge of hors-d’oeuvres classifications
  • knowledge of types of hors-d’oeuvres
  • knowledge of recipe
  • ability to determine quality of ingredients
Processes ingredients.
  • knowledge of ingredient characteristics
  • knowledge of processing methods
  • ability to combine ingredients
  • ability to assemble ingredients
Cooks hors-d’oeuvres.
  • knowledge of cooking requirements
  • ability to prepare hors-d’oeuvres
  • ability to select appropriate cooking method
  • ability to determine doneness
Serves hors-d’oeuvres.
  • knowledge of accompaniments and garnishes
  • knowledge of serving procedures
  • ability to prepare accompaniments and garnishes

External Links

Prepares sandwiches (hot and cold).
Selects ingredients.
  • knowledge of recipe
  • knowledge of types of ingredients
  • ability to identify ingredients
  • ability to verify quality of ingredients
Processes ingredients.
  • knowledge of secondary storage
  • knowledge of processing methods
  • ability to combine ingredients
  • ability to assemble ingredients
Cooks sandwiches.
  • knowledge of cooking requirements
  • ability to select appropriate cooking method
  • ability to determine doneness
Serves sandwiches.
  • knowledge of accompaniments and garnishes
  • knowledge of serving procedures
  • knowledge of portion controls
  • ability to prepare accompaniments and garnishes

External Links

Prepares platters.
Selects ingredients.
  • knowledge of required type of platter
  • knowledge of ingredient quality
  • knowledge of recipe
  • knowledge of ingredient characteristics
  • ability to determine quality of ingredients
  • ability to identify types of ingredients
Assembles platters.
  • knowledge of secondary storage techniques
  • knowledge of theme
  • knowledge of properties of products
  • knowledge of eye appeal and balance
  • knowledge of types of showpieces
  • knowledge of procedures for aspics and glazes
  • ability to adapt product to theme
  • ability to prepare showpieces
  • ability to combine ingredients
Serves platters.
  • knowledge of accompaniments and garnishes
  • knowledge of platter presentation techniques
  • ability to prepare accompaniments and garnishes
Prepares pâtés and terrines.
Selects ingredients.
  • knowledge of pâté and terrine classifications
  • knowledge of ingredient characteristics
  • knowledge of ingredient quality
  • knowledge of ratios
  • knowledge of recipe
  • ability to identify types of ingredients
  • ability to determine quality of ingredients
Processes ingredients.
  • knowledge of processing methods
  • ability to select appropriate processing method
Assembles ingredients.
  • knowledge of requirements
  • knowledge of binding agents
  • knowledge of mixing methods
  • knowledge of garnishes
  • ability to select type of mould
  • ability to bind
  • ability to prepare garnishes
Cooks pâtés and terrines.
  • knowledge of cooking techniques
  • knowledge of temperature controls
  • knowledge of setting techniques
  • ability to determine doneness
  • ability to select appropriate cooking method

External Links

Prepares condiments and accompaniments.
Selects ingredients.
  • knowledge of types of condiments and accompaniments
  • knowledge of ingredient quality
  • knowledge of condiment classifications
  • knowledge of recipe
  • ability to identify types of ingredients
  • ability to determine quality of ingredients
Processes ingredients.
  • knowledge of processing methods
  • knowledge of non-cooking methods
  • ability to combine ingredients
Cooks ingredients.
  • knowledge of cooking requirements
  • ability to select appropriate cooking methods
  • ability to select appropriate cooking times
  • ability to determine doneness
Serves condiments and accompaniments.
  • knowledge of presentation techniques
  • knowledge of accompaniments and garnishes
  • knowledge of portion controls

External Links

Prepares aspics, jellies and glazes.
Selects ingredients.
  • knowledge of types of aspics, jellies and glazes
  • knowledge of recipe
  • knowledge of ratios
  • knowledge of ingredient properties
  • knowledge of product quality
  • ability to identify ingredients
  • ability to determine quality
Processes ingredients.
  • knowledge of processing methods
  • ability to assemble ingredients
Cooks ingredients.
  • knowledge of cooking requirements
  • knowledge of cooling methods
  • ability to determine consistency

External Links

Dairy And Egg Products

Prepares egg dishes and accompaniments.
Selects ingredients.
  • knowledge of egg grades and sizes
  • knowledge of ingredient characteristics
  • knowledge of ingredient quality
  • knowledge of recipe
  • ability to determine quality of ingredients
  • ability to identify ingredients
Processes ingredients.
  • knowledge of processing methods
  • ability to combine ingredients
Cooks ingredients.
  • knowledge of cooking methods
  • knowledge of properties of products
  • ability to select appropriate cooking method
  • ability to select appropriate cooking times
  • ability to determine doneness
Serves egg dishes and accompaniments.
  • knowledge of accompaniments and garnishes
  • knowledge of presentation techniques
  • ability to prepare accompaniments and garnishes
  • ability to follow serving procedures
Prepares cheese-related dishes.
Selects ingredients.
  • knowledge of cheese properties
  • knowledge of ingredient quality
  • knowledge of fat content
  • ability to identify types of cheeses
  • ability to identify classification of cheeses
Processes ingredients.
  • knowledge of processing methods
  • ability to select appropriate cooking methods
Cooks ingredients.
  • knowledge of cooking requirements
  • knowledge of properties of products
  • ability to incorporate ingredients
  • ability to determine degree of doneness
Serves cheese-related dishes.
  • knowledge of accompaniments and garnishes
  • knowledge of presentation techniques
  • knowledge of portion controls
  • ability to prepare accompaniments and garnishes
Prepares milk-related dishes.
Selects ingredients.
  • knowledge of recipe
  • ability to identify types of milk products
  • ability to determine quality of milk products
Processes ingredients.
  • knowledge of processing methods
  • knowledge of ratios
Cooks ingredients.
  • knowledge of cooking requirements
  • ability to select appropriate cooking methods
  • ability to identify doneness
Serves milk-related dishes.
  • knowledge of accompaniments and garnishes
  • ability to combine ingredients
  • ability to prepare accompaniments and garnishes

External Links

Convenience Foods And Beverages

Prepares convenience foods.
Selects convenience foods.
  • knowledge of convenience products
  • knowledge of ingredients
  • knowledge of application of convenience food type
  • ability to identify convenience-type products
Reconstitutes/processes convenience foods.
  • knowledge of manufacturers’ directions
  • ability to follow manufacturers’ directions
  • ability to interpret ratios
Reheats/defrosts convenience foods.
  • knowledge of cooking/reheating methods
  • knowledge of related equipment
  • knowledge of specialty equipment
  • ability to re-heat
Serves convenience foods.
  • knowledge of accompaniments and garnishes
  • ability to garnish

External Links

Prepares beverages.
Selects ingredients.
  • knowledge of types of beverages (cold/hot)
  • knowledge of recipe
  • knowledge of types of ingredients
  • knowledge of liquor laws
  • knowledge of beverage properties
  • ability to identify quality ingredients
Processes ingredients.
  • knowledge of processing methods
  • knowledge of accompaniments and garnishes
Serves beverages.
  • knowledge of holding times
  • knowledge of service vessel types
  • knowledge of presentation techniques
  • knowledge of holding temperatures
  • ability to select types of vessels
  • ability to portion beverages

External Links

External Links

Baked Goods

Prepares doughs.
Selects ingredients (flour, leavening agent, herbs, fat, sugars).
  • knowledge of recipe
  • knowledge of dough classifications
  • knowledge of dough types and characteristics
  • knowledge of leavening agent properties
  • knowledge of flour types
  • knowledge of types of fat and shortening
  • knowledge of product properties
  • ability to recognize required ingredients
  • ability to apply leavening agents
Mixes ingredients.
  • knowledge of mixing methods
  • knowledge of baking terms
  • knowledge of primary and secondary portion controls
  • knowledge of weights and measures
  • knowledge of modified breads
  • ability to apply ratios and measurements
  • ability to combine ingredients
Processes yeast products.
  • knowledge of proofing temperature
  • knowledge of processing steps
  • knowledge of shapes and style
  • ability to proof and shape doughs
  • ability to follow processing steps

External Links

Prepares batters.
Selects ingredients.
  • knowledge of batter classifications
  • knowledge of recipe
  • knowledge of leavening agents
  • knowledge of flour types
  • knowledge of fats
  • knowledge of sweetening agents
  • ability to identify ingredient types
  • ability to identify ingredient quality
Combines ingredients.
  • knowledge of processing methods
  • knowledge of mixing methods
  • ability to process ingredients
  • ability to bind and mix

External Links

Finishes bakery products.
Combines ingredients for finishing bakery products.
  • knowledge of recipe
  • knowledge of ingredient types
  • ability to use appropriate techniques
Bakes/cooks doughs.
  • knowledge of cooking requirements
  • knowledge of secondary storage
  • ability to select appropriate cooking methods
  • ability to determine doneness
  • ability to adjust cooking times

External Links

Desserts

Prepares creams, mousses and fillings.
Selects ingredients.
  • knowledge of recipe
  • knowledge of ingredients
  • knowledge of product properties
  • ability to identify ingredients
Processes ingredients.
  • knowledge of types of sweeteners and substitutes
  • knowledge of non-cooking processes
  • knowledge of stabilizing agents
  • knowledge of combining techniques
  • ability to use sweeteners and substitutes
  • ability to combine ingredients
  • ability to apply/incorporate stabilizing agents
Cooks fillings (mousses and creams).
  • knowledge of cooking requirements
  • knowledge of stabilizing agents
  • ability to apply cooking methods
  • ability to use stabilizing agents
Assembles cakes.
Selects ingredients.
  • knowledge of ingredients
  • knowledge of types of cakes
  • knowledge of recipe
  • ability to identify ingredients
Prepares icings and toppings.
  • knowledge of icing and frosting types
  • knowledge of sugar properties and stages
  • knowledge of specialty tools and equipment
  • knowledge of cooking techniques in preparing icings
  • ability to combine ingredients
  • ability to cook sugars
Decorates cakes.
  • knowledge of icing and topping application procedures
  • knowledge of utilizing spirits and syrups
  • knowledge of secondary storage
  • ability to apply icing and topping
  • ability to demonstrate fine motor skills (technique)
Serves cakes.
  • knowledge of accompaniments and garnishes
  • ability to garnish cakes
  • ability to portion cakes
Prepares pastries and pies.
Selects ingredients.
  • knowledge of recipe
  • knowledge of fillings
  • knowledge of types of pastries and baked goods
  • ability to identify quality ingredients
Combines ingredients.
  • knowledge of assembling techniques
  • knowledge of non-cooking methods
  • ability to prepare accompaniment and garnishes
  • ability to select filling
  • ability to combine ingredients
  • ability to assemble
Cooks/bakes pastries and pies.
  • knowledge of cooking requirements
  • ability to determine doneness
  • ability to apply cooking methods
Decorates pastries and pies.
  • knowledge of glazing techniques
  • knowledge of icing procedures
  • knowledge of accompaniments and garnishes
  • ability to select icing and topping type
Serves pastries and pies.
  • knowledge of portion controls
  • knowledge of presentation techniques
  • knowledge of presentation styles
  • ability to garnish
  • ability to portion
Prepares frozen desserts.
Selects ingredients.
  • knowledge of recipe
  • knowledge of ingredients
  • knowledge of frozen dessert types
  • ability to identify ingredients
  • ability to identify types of desserts
  • ability to identify quality products
Processes ingredients.
  • knowledge of chilling/freezing techniques
  • knowledge of non-cooked desserts
  • knowledge of combining techniques
  • knowledge of assembling techniques
  • knowledge of cooking methods
  • ability to assemble ingredients
  • ability to apply cooking methods
  • ability to combine ingredients
Serves frozen desserts.
  • knowledge of tempering techniques
  • knowledge of accompaniments and garnishes
  • knowledge of presentation techniques
  • knowledge of portion controls
  • ability to portion
  • ability to present
Prepares dessert sauces.
Selects ingredients.
  • knowledge of ingredients
  • knowledge of sauce types
  • knowledge of recipe
  • ability to identify ingredients
Processes ingredients.
  • knowledge of cooking requirements
  • knowledge of properties of ingredients
  • ability to combine ingredients
  • ability to incorporate thickening agents
  • ability to cook sauces
Serves sauces.
  • knowledge of various presentation methods
  • ability to maintain quality
  • ability to present sauces
Prepares chocolate.
Tempers chocolate.
  • knowledge of tempering temperatures
  • knowledge of types of chocolate
  • knowledge of properties of chocolates
  • ability to apply tempering techniques
Stores chocolate.
  • knowledge of storing and holding requirements

External Links

Provided by the Interprovincial Standards Red Seal Program National Occupational Analysis (NOA) http://www.red-seal.ca