Examination Weightings

Pie Chart of Red Seal Examination Weightings

This pie chart represents a breakdown of the interprovincial Red Seal examination. Percentages are based on the collective input from workers from the trade from across Canada. The Task Matrix indicates the breakdown of tasks and sub-tasks within each Major Work Activity and the breakdown of questions assigned to the Tasks. The Interprovincial examination for this trade has 150 questions.

Baker - Task Matrix and Weightings

Major Work Activity A – Performs common occupational skills 16%

Task A-1 Performs safety- and hygiene-related functions 14%
- A-1.01 Maintains safe work environment
- A-1.02 Uses personal protective equipment (PPE) and safety equipment
- A-1.03 Maintains professional appearance and personal hygiene
Task A-2 Practices food safety procedures 14%
- A-2.01 Maintains safe condition and temperature of raw ingredients and finished products
- A-2.02 Prevents cross-contamination of raw ingredients and finished products
- A-2.03 Cleans and sanitizes tools and equipment
Task A-3 Uses and maintains tools and equipment 12%
- A-3.01 Uses non-mechanized tools
- A-3.02 Uses mechanized tools and equipment
Task A-4 Organizes work 17%
- A-4.01 Schedules production and workflow
- A-4.02 Organizes workplace and workspace
Task A-5 Manages products and information 18%
- A-5.01 Orders products
- A-5.02 Receives products
- A-5.03 Manages inventory
- A-5.04 Performs quality control assessments on bakery products
- A-5.05 Stores bakery products
- A-5.06 Packages bakery products
Task A-6 Performs routine work practices 13%
- A-6.01 Performs portion control
- A-6.02 Uses convenience foods
- A-6.03 Uses formulations
- A-6.04 Applies dietary information
Task A-7 Adapts baking practices to meet dietary requirements 12%
- A-7.01 Adapts bakery practices to meet dietary requirements
- A-7.02 Selects ingredients to meet dietary requirements
- A-7.03 Prepares food to meet dietary requirements
Task A-8 Uses communication and mentoring techniques 0%
- A-8.01 Uses communication techniques
- A-8.02 Uses mentoring techniques

Major Work Activity B – Prepares fermented goods 27%

Task B-9 Prepares pre-ferment 14%
- B-9.01 Mixes ingredients for pre-ferment
- B-9.02 Manages pre-ferment process
Task B-10 Prepares dough 26%
- B-10.01 Manages dough temperature
- B-10.02 Mixes ingredients for fermented goods
- B-10.03 Manages bulk fermentation
Task B-11 Forms dough 22%
- B-11.01 Divides dough
- B-11.02 Shapes dough
- B-11.03 Monitors final proof of dough
Task B-12 Forms laminated dough 18%
- B-12.01 Laminates dough
- B-12.02 Performs make-up of laminated dough products
- B-12.03 Monitors final proof of laminated dough products
Task B-13 Finishes fermented goods 20%
- B-13.01 Applies pre-bake finish
- B-13.02 Bakes fermented goods
- B-13.03 Deep-fries fermented goods

Major Work Activity C – Prepares cookies, bars, quick breads, pastry doughs and cakes 22%

Task C-14 Prepares cookies and bars 21%
- C-14.01 Mixes cookie and bar ingredients
- C-14.02 Performs make-up of cookies and bars
- C-14.03 Bakes cookies and bars
Task C-15 Prepares quick breads 22%
- C-15.01 Mixes quick bread ingredients
- C-15.02 Performs make-up of quick breads
- C-15.03 Bakes quick breads
Task C-16 Prepares pastry doughs 28%
- C-16.01 Mixes pastry dough ingredients
- C-16.02 Performs make-up of pastry doughs
- C-16.03 Bakes pastry doughs
Task C-17 Prepares cakes 29%
- C-17.01 Mixes cake ingredients
- C-17.02 Portions mixture for cakes
- C-17.03 Bakes cakes

Major Work Activity D – Performs assembly and finishing 17%

Task D-18 Prepares creams, custards, sweet fillings, decorating pastes and icings 22%
- D-18.01 Performs make-up of creams, custards, sweet fillings, decorating pastes and icings
- D-18.02 Cooks creams, custards and sweet fillings
- D-18.03 Holds products for use
Task D-19 Prepares savoury fillings 12%
- D-19.01 Performs make-up of savoury fillings
- D-19.02 Holds savoury fillings for use
- D-19.03 Portions savoury fillings
Task D-20 Prepares sauces, glazes and garnishes 16%
- D-20.01 Performs make-up of sauces and glazes
- D-20.02 Performs make-up of garnishes
- D-20.03 Holds sauces, glazes and garnishes for use
Task D-21 Assembles and bakes sweet and savoury pastries 14%
- D-21.01 Performs make-up and assembly of sweet and savoury pastries
- D-21.02 Bakes sweet and savoury pastries
Task D-22 Assembles cakes and other baked goods 20%
- D-22.01 Performs make-up and assembly of cakes and other baked goods
- D-22.02 Portions cakes and other baked goods
Task D-23 Decorates and finishes baked goods 16%
- D-23.01 Applies sauces, toppings and glazes
- D-23.02 Applies garnishes and decorative products

Major Work Activity E – Prepares chocolate, confections and sugar work 10%

Task E-24 Prepares chocolate 62%
- E-24.01 Selects quality and types of chocolate
- E-24.02 Prepares fillings for chocolate
- E-24.03 Prepares couvertures and compounds
- E-24.04 Uses couvertures and compounds
Task E-25 Prepares confections and sugar work 38%
- E-25.01 Boils sugar and sugar substitutes
- E-25.02 Forms sugar and sugar substitutes
- E-25.03 Creates artistic garnishes and sugar work
- E-25.04 Prepares confections

Major Work Activity F – Prepares desserts, ice creams and ices 8%

Task F-26 Prepares plated desserts 29%
- F-26.01 Plans plate design
- F-26.02 Assembles components
Task F-27 Prepares ice creams and ices 37%
- F-27.01 Prepares bases for ice creams and ices
- F-27.02 Performs make-up of ice creams and ices
Task F-28 Prepares frozen desserts 34%
- F-28.01 Performs make-up of frozen dessert components
- F-28.02 Assembles frozen dessert components
- F-28.03 Holds frozen desserts