Baker-Patissier (Baker)
Introduction
Baker-Patissiers prepare breads, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. They are employed in bakeries, supermarkets, catering companies, hotels, restaurants, hospitals and other institutions, or they may be self-employed.
Essential Skills Requirements:
 
Safety-related Activities
Reading
Ability to read instructions and other text entries on product labels, e.g. read instructions for storing and mixing concentrated colour and flavour extracts. (Complexity: 1)
Ability to read memos and bulletins from within their own organization and from agencies, such as health departments and the Canadian Food Inspection Agency, e.g. read memos about upcoming events, new products, allergy alerts and changes to food handling regulations. (Complexity: 2)
Ability to understand written instructions in safety bulletins and Material Safety Data Sheets. (Complexity: 2)
Document Use
Ability to locate data in recipes, production sheets and bake orders, e.g. locate baking quantities, product sizes, decorating details, due dates and customers’ names in bake orders. (Complexity: 1)
Writing
Ability to write incident reports, e.g. complete incident reports to describe events leading up to accidents. (Complexity: 2)
Thinking
Ability to evaluate the quality of baking supplies, such as fresh fruit, cream, fillers and chocolates, using criteria, such as freshness, appearance, taste, size and texture. (Complexity: 2)
 
Food Preparation and Safety
Reading
Ability to understand written instructions about the use of appliances such as blenders, fryers and ovens. (Complexity: 1)
Ability to read food handling and food importing regulations, Acts and codes, e.g. read provincial food handling regulations to determine cleaning requirements for working surfaces. (Complexity: 3 or higher)
Document Use
Ability to locate operating data such as temperatures and times using gauges and digital readouts. (Complexity: 1)
Thinking
Ability to evaluate food safety by considering health hazards and cleanliness. (Complexity: 2)
 
General Administrative Duties
Reading
Ability to understand short written comments on inventory and requisition forms. (Complexity: 1)
Ability to read instructions and other text entries on product labels, e.g. read instructions for storing and mixing concentrated colour and flavour extracts. (Complexity: 2)
Ability to understand and interpret written information in text books, training manuals and technical reports. (Complexity: 3 or higher)
Document Use
Ability to enter data into templates, e.g. complete product labels by listing ingredients and entering instructions for storage and reheating. (Complexity: 1)
Ability to interpret symbols on labels and warning signs, e.g. locate colour codes, dye names and concentration levels of alcohol and flavour extracts on product labels. (Complexity: 1)
Ability to locate codes on colour swatches, e.g. use codes to locate mixing ratios for custom cake icing colours. (Complexity: 1)
Ability to locate data in lists and tables, e.g. locate colours and mixing ratios on colour sheets. (Complexity: 1)
Ability to complete bake orders and tracking and quality control forms, e.g. enter times, bake order numbers and production details in timesheets. (Complexity: 2)
Writing
Ability to write brief notes in production logs, text entries in forms and comments on recipes, bake orders and production sheets, e.g. note changes to recipes on production sheets. (Complexity: 1)
Thinking
Ability to deal with minor equipment breakdowns and malfunctions. (Complexity: 1)
Ability to decide how to modify recipes to suit different circumstances. They use their experience with baking and product substitutions to guide their decisions, e.g. bakers may add lemon juice to tart fillings to decrease the sweetness and enhance flavours. (Complexity: 1)
Digital Technology - Databases
Ability to use databases to input and retrieve data such as recipes. (Complexity: 2)
Oral Communication - Listening
Ability to understand short spoken statements such as a simple instruction or question. (Complexity: 1)
Ability to understand moderately complex spoken statements such as instructions involving multiple steps. (Complexity: 2)
Oral Communication - Speaking
Ability to ask simple questions and explain simple thoughts, instructions and opinions using appropriate language. (Complexity: 1)
Ability to explain moderately complex thoughts, instructions and opinions using appropriate tone and language. (Complexity: 2)
 
Use of Mathematics
Whole Numbers
Ability to read and write, count, round off, add or subtract, multiply or divide whole numbers, e.g. calculate material and supply quantities and ingredient amounts; count baked goods and supplies. (Complexity: 2)
Fractions
Ability to read and write, add or subtract fractions, multiply or divide by a fraction, multiply or divide fractions, e.g. read, write and calculate dry and liquid ingredients in fractions of cups; calculate time intervals in fractions of hours. (Complexity: 2)
Decimals
Ability to read and write, round off, add or subtract decimals, multiply or divide by a decimal, multiply or divide decimals, e.g. read, write and calculate weight of ingredients in grams and kilograms; complete calculations using dollar amounts. (Complexity: 2)
Percents and Mixed Operations
Ability to use percent to locate numbers; add, subtract, multiply and divide signed numbers; complete mixed operations with whole numbers, fractions, percents and decimals. (Complexity: 2)
Data Analysis
Ability to calculate and use totals, sub-totals and basic summary measures like averages and rates; perform proportional calculations. (Complexity: 2)
Measurement
Ability to measure things such as distances, weights, volumes, temperatures and angles; use and convert between Metric and Imperial measurement units. (Complexity: 2)
Algebra
Ability to construct and solve equations with one to three different variables and use common formulas. (Complexity: 2)
 
Uncategorized
Digital Technology - Communication Software
Ability to use communication software to send and receive email, e.g. send email to suppliers requesting information about the availability and costs of supplies and equipment. (Complexity: 2)
Digital Technology - Internet
Ability to use browsers and search engines to locate recipe ideas, information about industry trends and equipment descriptions and specifications. (Complexity: 2)