Harmonization of Apprenticeship Training

Provincial and territorial apprenticeship authorities are each responsible for their respective apprenticeship programs. In the spirit of continual improvement, and to facilitate mobility among apprentices in Canada, participating authorities have agreed to work towards harmonizing certain aspects of their programs where possible. After consulting with their stakeholders in the trade, they have reached consensus on the following elements. Note that implementation of these elements may vary from jurisdiction to jurisdiction, depending on their own circumstances. For more information on the implementation in any province and territory, please contact that jurisdiction’s apprenticeship authority.

1. Trade name

The official Red Seal name for this trade is Baker.

2. Number of Levels of Apprenticeship

The number of levels of technical training recommended for this trade is three (3).

3. Total Training Hours

The total hours of training, including both on-the-job and in-school training for this trade is 5400.

4. Sequencing Topics and Related Sub-tasks

The topic titles in the table below are placed in a column for each apprenticeship level for technical training. Each topic is accompanied by the sub-tasks and their reference number. The topics in the grey shaded cells represent those that are covered “in context” with other training in the subsequent years.

Level 1	Level 2	Level 3
	Safety- and Hygiene-Related Functions in context	Safety- and Hygiene-Related Functions in context
	Tools and Equipment in context	Tools and Equipment in context
Safety- and Hygiene-Related Functions 1.01 Maintains safe work environment 1.02 Uses personal protective equipment (PPE) and safety equipment 1.03 Maintains professional appearance and personal hygiene
Food Safety Procedures 2.01 Maintains safe condition and temperature of raw ingredients and finished products 2.02 Prevents cross-contamination of raw ingredients and finished products 2.03 Cleans and sanitizes tools and equipment
Tools and Equipment 3.01 Uses non-mechanized tools 3.02 Uses mechanized tools and equipment
Organizes Work 4.02 Organizes workplace and workspace		Organizes Work 4.01 Schedules production and workflow
Products and Information Management 5.02 Receives products 5.05 Stores bakery products 5.06 Packages bakery products		Products and Information Management 5.01 Orders products 5.02 Receives products 5.03 Manages inventory 5.04 Performs quality control assessments
Routine Work Practices 6.01 Performs portion control 6.03 Uses formulations	Routine Work Practices 6.02 Uses convenience foods 6.04 Applies dietary information	Routine Work Practices 6.04 Applies dietary information
	Baking Practices to Meet Dietary Requirements 7.01 Adapts bakery practices to meet dietary requirements 7.02 Selects ingredients to meet dietary requirements	Baking Practices to Meet Dietary Requirements 7.02 Selects ingredients to meet dietary requirements 7.03 Prepares food to meet dietary requirements
Communication Techniques 8.01 Uses communication techniques		Mentoring Techniques 8.02 Uses mentoring techniques
Pre-Ferment Preparation 9.01 Mixes ingredients for pre-ferment 9.02 Manages pre-ferment process	Pre-Ferment Preparation 9.01 Mixes ingredients for pre-ferment 9.02 Manages pre-ferment process
Dough (Preparation) 10.01 Manages dough temperature 10.02 Mixes ingredients for fermented goods 10.03 Manages bulk fermentation	Dough (Preparation) 10.01 Manages dough temperature 10.02 Mixes ingredients for fermented goods 10.03 Manages bulk fermentation
Dough (Forming) 11.01 Divides dough 11.02 Shapes dough 11.03 Monitors final proof of dough	Dough (Forming) 11.01 Divides dough 11.02 Shapes dough 11.03 Monitors final proof of dough
Laminated Dough (Introduction) 12.01 Laminates dough	Laminated Dough 12.01 Laminates dough 12.02 Performs make-up of laminated dough products 12.03 Monitors final proof of laminated dough products	Laminated Dough 12.01 Laminates dough 12.02 Performs make-up of laminated dough products 12.03 Monitors final proof of laminated dough products
Fermented Goods (Finishes) 13.01 Applies pre-bake finish 13.02 Bakes fermented goods 13.03 Deep-fries fermented goods	Fermented Goods (Finishes) 13.01 Applies pre-bake finish 13.02 Bakes fermented goods 13.03 Deep-fries fermented goods
Cookies and Bars 14.01 Mixes cookie and bar ingredients 14.02 Performs make-up of cookies and bars 14.03 Bakes cookies and bars	Cookies and Bars 14.01 Mixes cookie and bar ingredients 14.02 Performs make-up of cookies and bars 14.03 Bakes cookies and bars
Quick Breads 15.01 Mixes quick bread ingredients 15.02 Performs make-up of quick breads 15.03 Bakes quick breads
Pastry Doughs 16.01 Mixes pastry dough ingredients 16.02 Performs make-up of pastry doughs 16.03 Bakes pastry doughs	Pastry Doughs 16.01 Mixes pastry dough ingredients 16.02 Performs make-up of pastry doughs 16.03 Bakes pastry doughs	Pastry Doughs 16.01 Mixes pastry dough ingredients 16.02 Performs make-up of pastry doughs 16.03 Bakes pastry doughs
Cakes 17.01 Mixes cake ingredients 17.02 Portions mixture for cakes 17.03 Bakes cakes	Cakes 17.01 Mixes cake ingredients 17.02 Portions mixture for cakes 17.03 Bakes cakes	Cakes 17.01 Mixes cake ingredients 17.02 Portions mixture for cakes 17.03 Bakes cakes
Creams, Custards, Sweet Fillings, Decorating Pastes and Icings 18.01 Performs make-up of creams, custards, sweet fillings, decorating pastes and icings 18.02 Cooks creams, custards and sweet fillings 18.03 Holds products for use	Creams, Custards, Sweet Fillings, Decorating Pastes and Icings 18.01 Performs make-up of creams, custards, sweet fillings, decorating pastes and icings 18.02 Cooks creams, custards and sweet fillings 18.03 Holds products for use	Creams, Custards, Sweet Fillings, Decorating Pastes and Icings 18.01 Performs make-up of creams, custards, sweet fillings, decorating pastes and icings 18.02 Cooks creams, custards and sweet fillings 18.03 Holds products for use
Savoury Fillings 19.01 Performs make-up of savoury fillings 19.02 Holds savoury fillings for use 19.03 Portions savoury fillings
Sauces, Glazes and Garnishes 20.01 Performs make-up of sauces and glazes 20.03 Holds sauces, glazes and garnishes for use	Sauces, Glazes and Garnishes 20.02 Performs make-up of garnishes 20.03 Holds sauces, glazes and garnishes for use
Sweet and Savoury Pastries (Assembles and Bakes) 21.01 Performs make-up and assembly of sweet and savoury pastries 21.02 Bakes sweet and savoury pastries	Sweet and Savoury Pastries (Assembles and Bakes) 21.01 Performs make-up and assembly of sweet and savoury pastries 21.02 Bakes sweet and savoury pastries	Sweet and Savoury Pastries (Assembles and Bakes) 21.01 Performs make-up and assembly of sweet and savoury pastries 21.02 Bakes sweet and savoury pastries
Cakes and Other Baked Goods (Assembles) 22.01 Performs make-up and assembly of cakes and other baked goods 22.02 Portions cakes and other baked goods	Cakes and Other Baked Goods (Assembles) 22.01 Performs make-up and assembly of cakes and other baked goods 22.02 Portions cakes and other baked goods	Cakes and Other Baked Goods (Assembles) 22.01 Performs make-up and assembly of cakes and other baked goods 22.02 Portions cakes and other baked goods
		Baked Goods (Decorates and Finishes) 23.01 Applies sauces, topping and glazes 23.02 Applies garnishes and decorative products
	Chocolate (Introduction) 24.01 Selects quality and types of chocolate 24.02 Prepares fillings for chocolate 24.03 Prepares couvertures and compounds 24.04 Uses couvertures and compounds	Chocolate 24.01 Selects quality and types of chocolate 24.02 Prepares fillings for chocolate 24.03 Prepares couvertures and compounds 24.04 Uses couvertures and compounds
		Confections and Sugar Work 25.01 Boils sugar and sugar substitutes 25.02 Forms sugar and sugar substitutes 25.03 Creates artistic garnishes and sugar work 25.04 Prepares confections
	Plated Desserts 26.01 Plans plate design 26.02 Assembles components	Plated Desserts 26.01 Plans plate design 26.02 Assembles components
		Ice Creams and Ices 27.01 Prepares bases for ice creams and ices 27.02 Performs make-up of ice creams and ices
		Frozen Desserts 28.01 Performs make-up of frozen dessert components 28.02 Assembles frozen dessert components 28.03 Holds frozen desserts