Table of Contents
Task C-14 Prepares cookies and bars
Task Descriptor
Bakers make cookies and bars of various shapes, sizes and flavours using many different techniques. Bakers need to understand mixing and chemical leavening, pan selection, baking techniques and portioning procedures for cookies and bars.
C-14.01 - Mixes cookie and bar ingredients
C-14.01 - Mixes cookie and bar ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-14.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task and formulation |
| C-14.01.02P |
assemble ingredients |
ingredients are assembled according to formulation |
| C-14.01.03P |
measure and scale ingredients |
ingredients are measured and scaled according to formulation |
| C-14.01.04P |
determine mixing speeds and times |
mixing speeds and times are determined according to formulation |
| C-14.01.05P |
combine ingredients in sequence |
ingredients are combined in sequence according to formulation |
| C-14.01.06P |
determine mixing completion |
mixing completion is determined according to formulation and desired texture |
| C-14.01.07P |
rest dough |
dough is rested according to formulation to control factors |
Range of Variables
- factors include: consistency of shape and size, desired finish
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-14.01.01L |
demonstrate knowledge of cookies and bars, their properties and characteristics |
identify types of cookies and bars and describe their properties and characteristics |
| identify ingredients used in cookies and bars and describe their properties and functions |
| C-14.01.02L |
demonstrate knowledge of procedures used to mix cookie and bar ingredients |
identify tools and equipment used to mix cookie and bar ingredients and describe their procedures for use |
| describe procedures used to measure and scale cookie and bar ingredients |
| describe procedures used to mix cookie and bar ingredients |
| explain importance of mixing ingredients in sequence |
| identify mixing methods |
Range of Variables
- types of cookiesinclude: dropped, rolled, piped, moulded, sheet, ice box, stencil, Florentine
- mixing methods include: one-stage, creaming, sponge, sanding
C-14.02 - Performs make-up of cookies and bars
C-14.02 - Performs make-up of cookies and bars
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-14.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task and formulation |
| C-14.02.02P |
prepare pan |
pan is prepared according to formulation using methods |
| C-14.02.03P |
apply portioning method |
portioning method is applied according to formulation |
| C-14.02.04P |
apply make-up techniques |
make-up techniques are applied according to formulation |
| C-14.02.05P |
apply toppings |
toppings are applied according to formulation |
| C-14.02.06P |
layer, fill or assemble mixtures |
mixtures are layered, filled or assembled according to formulation |
Range of Variables
- methods (to prepare pan) include: greasing and flouring, lining with silicone and parchment
- portioning methods include: piping, cutting, scooping, scaling, dividing
- make-up techniques include: pressing, rolling, pouring, sheeting, piping, layering, scooping, chilling, folding
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-14.02.01L |
demonstrate knowledge of cookies and bars, their properties and characteristics |
identify types of cookies and bars, and describe their properties and characteristics |
| identify factors that affect spread, shape, size, colour, crispness and texture |
| identify cookie designs and describe their characteristics and applications |
| identify fillings used for cookies and bars prior to baking |
| identify toppings used on cookies and bars prior to baking |
| C-14.02.02L |
demonstrate knowledge of procedures used to perform make-up of cookies and bars |
identify tools and equipment used to perform make-up of cookies and bars, and describe their procedures for use |
| describe procedures used to perform make-up of cookies and bars |
| describe procedures used to portion dough for cookies and bars |
| describe portioning methods |
| describe make-up techniques used for cookies and bars |
| identify methods used to prepare pans |
Range of Variables
- types of cookiesinclude: dropped, rolled, piped, moulded, sheet, ice box, stencil, Florentine
- designs include: pinwheel, checkerboard, sandwich
- fillings include: creams, jams, fruits, nuts
- portioning methods include: piping, cutting, scooping, scaling, dividing
- make-up techniques include: pressing, rolling, pouring, sheeting, piping, layering, scooping, chilling, folding
- methods (to prepare pan) include: greasing and flouring, lining with silicone and parchment
C-14.03 - Bakes cookies and bars
C-14.03 - Bakes cookies and bars
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-14.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task and formulation |
| C-14.03.02P |
pre-heat oven, set temperature and time |
oven is pre-heated, and temperature and time are set according to formulation |
| C-14.03.03P |
place cookies and bars in oven |
cookies and bars are placed in oven |
| C-14.03.04P |
determine doneness |
doneness is determined using methods |
| C-14.03.05P |
remove cookies and bars from oven |
cookies and bars are removed from oven using tools and PPE |
| C-14.03.06P |
cool cookies and bars |
cookies and bars are cooled according to formulation |
| C-14.03.07P |
de-pan cookies and bars |
cookies and bars are de-panned according to formulation |
| C-14.03.08P |
cut cookies and bars once cooled |
cookies and bars are cut once cooled according to formulation |
| C-14.03.09P |
identify and troubleshoot faults |
faults are identified and corrected |
Range of Variables
- methods include: visual cues, touch test, inserting skewers, inserting thermometer
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-14.03.01L |
demonstrate knowledge of cookies and bars, their properties and characteristics |
identify types of cookies and bars and describe their properties and characteristics |
| C-14.03.02L |
demonstrate knowledge of procedures used to bake cookies and bars |
identify tools and equipment used to bake cookies and bars and describe their procedures for use |
| describe procedures used to bake cookies and bars |
| describe methods used to determine doneness of cookies and bars |
| describe procedures used to de-pan cookies and bars |
| identify finishes used for cookies and bars post-baking |
| identify cooling requirements for cookies and bars |
| describe procedures used to cut and form cookies and bars once cooled |
| describe procedures used to identify and troubleshoot faults |
Range of Variables
- types of cookiesinclude: dropped, rolled, piped, moulded, sheet, ice box, stencil
- methods include: visual cues, touch test, inserting skewers, inserting thermometer
- finishes include: fondants, chocolate, jams
Task C-15 Prepares quick breads
Task Descriptor
Bakers make quick breads of various shapes, sizes and flavours using many different techniques.
Bakers need to understand mixing and chemical leavening, pan selection, baking and frying techniques, and portioning procedures for quick breads.
C-15.01 - Mixes quick bread ingredients
C-15.01 - Mixes quick bread ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-15.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task and formulation |
| C-15.01.02P |
assemble ingredients |
ingredients are assembled according to formulation |
| C-15.01.03P |
measure ingredients |
ingredients are measured according to formulation |
| C-15.01.04P |
combine ingredients in sequence |
ingredients are combined in sequence using mixing methods according to formulation |
| C-15.01.05P |
check dough or batter for completion of mixing |
dough or batter is checked for completion of mixing by assessing characteristics |
| C-15.01.06P |
rest dough or batter |
dough or batter is rested according to formulation |
Range of Variables
- tools and equipment include: stand mixer, bowls, rubber spatulas, scales, measuring cups
- mixing methods include: creaming, muffin, biscuit
- characteristics include: colour, desired texture (specific gravity)
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-15.01.01L |
demonstrate knowledge of quick breads, their properties and characteristics |
identify types of quick breads and describe their properties and characteristics |
| identify ingredients used in quick breads and describe their properties and functions |
| explain chemical leavening |
| C-15.01.02L |
demonstrate knowledge of procedures used to mix quick bread ingredients |
identify tools and equipment used to mix quick bread ingredients, and describe their procedures for use |
| describe procedures used to measure quick bread ingredients |
| describe procedures used to mix quick bread ingredients |
| explain importance of mixing ingredients in sequence |
| identify mixing methods |
Range of Variables
- types of quick breads include: scones, loaves, muffins, tea biscuits, bannocks, soda breads, coffee cakes, doughnuts
- chemical leavening includes: baking powder, baking soda, ammonia bicarbonate
- tools and equipment include: stand mixer, bowls, rubber spatulas, scales, measuring cups
- mixing methods include: creaming, muffin, biscuit
C-15.02 - Performs make-up of quick breads
C-15.02 - Performs make-up of quick breads
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-15.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task and formulation |
| C-15.02.02P |
prepare pans |
pans are prepared according to formulation and portion size using methods |
| C-15.02.03P |
apply portioning and shaping methods |
portioning and shaping methods are applied according to formulation |
| C-15.02.04P |
apply toppings, fillings and layers |
toppings, fillings and layers are applied according to formulation |
| C-15.02.05P |
apply wash |
wash is applied to achieve desired crust and colour according to formulation |
Range of Variables
- tools and equipment include: scoops, cutters, piping bags, measuring cups, rolling pins
- pans include: muffin, loaf, sheet
- methods include: greasing and flouring, lining with baking cups or silicone
- portioning and shaping methods include: scooping, cutting, pouring, dividing, moulding, piping, depositing
- toppings, fillings and layers include: crumbles, streusels, nuts, fruits, creams, jams, cheeses, seeds
- washes include: egg, cream, water
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-15.02.01L |
demonstrate knowledge of quick breads, their properties and characteristics |
identify types of quick breads and describe their properties and characteristics |
| identify factors that affect spread, shape, size, colour and texture |
| identify washes, toppings, fillings and layers used for quick breads, and describe their characteristics and applications |
| C-15.02.02L |
demonstrate knowledge of procedures used to perform make-up of quick breads |
identify tools and equipment used to perform make-up of quick breads, and describe their procedures for use |
| identify methods used to prepare pans |
| describe procedures used to portion mixtures for quick breads |
| describe portioning and shaping methods |
| describe procedures used to perform make-up of quick breads |
| describe assembly techniques used for quick breads |
Range of Variables
- types of quick breads include: scones, loaves, muffins, tea biscuits, bannocks, soda breads, coffee cakes, doughnuts
- washes include: egg, cream, water
- toppings, fillings and layers include: crumbles, streusels, nuts, fruits, creams, jams, cheeses, seeds
- tools and equipment include: scoops, cutters, piping bags, measuring cups, rolling pins
- methods include: greasing and flouring, lining with baking cups or silicone
- portioning and shaping methods include: scooping, cutting, pouring, dividing, moulding, piping, depositing
- assembly techniques include: folding in fruit or nuts, piping fillings, applying toppings
C-15.03 - Bakes quick breads
C-15.03 - Bakes quick breads
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-15.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task and formulation |
| C-15.03.02P |
pre-heat equipment, set temperature and time |
equipment is pre-heated, and temperature and time are set according to formulation |
| C-15.03.03P |
place dough or batter in oven |
dough or batter is placed in oven according to formulation |
| C-15.03.04P |
place dough or batter into fryer |
dough or batter is placed into fryer using baskets or depositor according to formulation |
| C-15.03.05P |
place dough or batter on griddle |
dough or batter is placed on griddle according to formulation |
| C-15.03.06P |
place dough or batter into frying pans |
dough or batter is placed into frying pans according to formulation |
| C-15.03.07P |
determine doneness |
doneness is determined using methods |
| C-15.03.08P |
remove quick bread from equipment |
quick bread is removed from equipment using tools and PPE |
| C-15.03.09P |
de-pan quick bread |
quick bread is de-panned according to formulation |
| C-15.03.10P |
place quick bread on cooling racks |
quick bread is placed evenly spaced on cooling racks allowing for air circulation |
| C-15.03.11P |
identify and troubleshoot faults |
faults are identified and corrected |
Range of Variables
- tools include: baskets, tongs, spiders, sheet pans, loaf pans
- equipment includes: ovens, fryers, griddles, frying pans
- methods include: visual cues, touch test, inserting skewers
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-15.03.01L |
demonstrate knowledge of quick breads, their properties and characteristics |
identify types of quick breads and describe their properties and characteristics |
| identify baking or frying times, temperatures and processes, and describe their characteristics and applications |
| C-15.03.02L |
demonstrate knowledge of procedures used to bake quick breads |
identify tools and equipment used to bake quick breads and describe their procedures for use |
| describe procedures used to bake quick breads |
| describe procedures used to fry quick breads |
| describe methods used to determine doneness of quick breads |
| describe techniques for de-panning quick breads |
| describe cooling techniques |
| describe procedures used to identify and troubleshoot faults |
Range of Variables
- types of quick breads include: scones, loaves, muffins, tea biscuits, bannocks, soda breads, coffee cakes, doughnuts
- tools include: baskets, tongs, spiders, sheet pans, loaf pans
- equipment includes: ovens, fryers, griddles, frying pans
- methods include: visual cues, touch test, inserting skewers
Task C-16 Prepares pastry doughs
Task Descriptor
Bakers mix ingredients to make a wide variety of pastry products. These can be complemented at a later stage with fillings and garnishes to create sweet or savoury items.
C-16.01 - Mixes pastry dough ingredients
C-16.01 - Mixes pastry dough ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-16.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task and formulation |
| C-16.01.02P |
measure and scale ingredients |
ingredients are measured and scaled according to formulation |
| C-16.01.03P |
combine ingredients in sequence |
ingredients are combined in sequence according to formulation using mixing methods |
| C-16.01.04P |
determine mixing completion |
mixing completion is determined according to formulation |
| C-16.01.05P |
prepare fats for puff pastry |
fats are prepared for puff pastry according to formulation |
| C-16.01.06P |
laminate dough |
dough is laminated according to formulation |
| C-16.01.07P |
hold pastry dough |
pastry dough is held according to formulation to control factors |
Range of Variables
- mixing methods:include: creaming, sanding/biscuit, lamination, choux, blitz
- preparing fats include: adding flour, combining fats, getting fats to correct temperature
- factors include: temperature, gluten relaxation
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-16.01.01L |
demonstrate knowledge of pastry doughs, their properties and characteristics |
identify types of pastry doughs and describe their properties and characteristics |
| identify ingredients used in pastry doughs and describe their properties and functions |
| identify factors affecting fat distribution |
| describe effects of temperature on ingredients |
| identify dough laminating methods |
| describe holding techniques |
| C-16.01.02L |
demonstrate knowledge of procedures used to mix pastry doughs |
identify tools and equipment used to mix pastry doughs and describe their procedures for use |
| describe procedures used to mix pastry doughs |
| describe procedures used to measure and scale pastry doughs |
| identify mixing methods |
| explain importance of mixing ingredients in sequence |
Range of Variables
- types of pastry doughs include: pâte brisée, short (pâte sucrée, pâte sablée), choux paste, puff pastry
- laminating methods include: half turn, single fold, double fold/book fold, four-fold, English lock in
- mixing methods:include: creaming, sanding/biscuit, lamination, choux, blitz
C-16.02 - Performs make-up of pastry doughs
C-16.02 - Performs make-up of pastry doughs
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-16.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task and formulation |
| C-16.02.02P |
prepare pan |
pan is prepared according to formulation using methods |
| C-16.02.03P |
apply portioning method |
portioning method is applied according to formulation |
| C-16.02.04P |
apply make-up techniques |
make-up techniques are applied according to formulation |
| C-16.02.05P |
hold pastry dough |
pastry dough is held according to formulation to control factors |
Range of Variables
- methods include: greasing and flouring, lining with silicone and parchments
- portioning methods include: stamping, scaling, dividing, sheeting, piping
- make-up techniques include: piping, rolling, cutting, pressing, layering, scooping
- factors include: temperature, gluten relaxation
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-16.02.01L |
demonstrate knowledge of pastrydoughs, their properties and characteristics |
identify types of pastry doughs and describe their properties and characteristics |
| C-16.02.02L |
demonstrate knowledge of procedures used to perform make-up of pastry doughs |
identify tools and equipment used to perform make-up of pastry doughs and describe their procedures for use |
| describe portioning methods |
| describe make-up techniques used for pastry doughs |
| identify methods used to prepare pans |
Range of Variables
- types of pastry doughs include: pâte brisée, short (pâte sucrée, pâte sablée), choux paste, puff pastry
- portioning methods include: stamping, scaling, dividing, sheeting, piping
- make-up techniques include: piping, rolling, cutting, pressing, layering, scooping
- methods include: greasing and flouring, lining with silicone and parchments
C-16.03 - Bakes pastry doughs
C-16.03 - Bakes pastry doughs
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-16.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task and formulation |
| C-16.03.02P |
pre-heat equipment, set temperature and time |
equipment is pre-heated and, temperature and time are set according to formulation |
| C-16.03.03P |
place pastry dough in oven |
pastry dough is placed in oven according to formulation |
| C-16.03.04P |
deposit pastry dough into fryer |
pastry dough is deposited into fryer using methods |
| C-16.03.05P |
remove pastry from equipment |
pastryis removed from equipment using tools and PPE |
| C-16.03.06P |
determine doneness |
doneness is determined using methods |
| C-16.03.07P |
place pastry on cooling racks |
pastry is placed evenly spaced on cooling racks allowing for air circulation |
| C-16.03.08P |
identify and troubleshoot faults |
faults are identified and corrected |
Range of Variables
- equipment includes: ovens, fryers
- methods (to deposit pastry dough into fryer) include: piping, scooping, depositing using depositor or spider
- methods (to determine doneness) include: visual cues, touch test, inserting skewers
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-16.03.01L |
demonstrate knowledge of pastry doughs, their properties and characteristics |
identify types of pastry doughs and describe their properties and characteristics |
| C-16.03.02L |
demonstrate knowledge of procedures used to bake and fry pastry doughs |
identify tools and equipment used to bake and fry pastry doughs and describe their procedures for use |
| describe procedures used to bake pastry doughs using equipment |
| describe procedures used to fry pastry doughs using equipment |
| describe methods used to determine doneness of pastry doughs |
| describe cooling techniques |
| describe procedures used to identify and troubleshoot faults |
Range of Variables
- types of pastry doughs include: pâte brisée, short (pâte sucrée, pâte sablée), choux paste, puff pastry
- equipment includes: ovens, fryers
- methods (to determine doneness) include: visual cues, touch test, inserting skewers
Task C-17 Prepares cakes
Task Descriptor
Bakers make cakes in a range of shapes, sizes and flavours using a variety of methods. These can be complemented at a later stage with coverings, fillings and garnishes. Bakers need to understand mixing and chemical leavening, pan selection, baking techniques and portioning procedures for cakes.
C-17.01 - Mixes cake ingredients
C-17.01 - Mixes cake ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-17.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task and formulation |
| C-17.01.02P |
measure and scale ingredients |
ingredients are measured and scaled according to formulation |
| C-17.01.03P |
combine ingredients in sequence |
ingredients are combined in sequence using mixing methods according to cake type and formulation |
| C-17.01.04P |
determine mixing completion |
mixing completion is determined according to characteristics |
Range of Variables
- mixing methods include: creaming, two-stage, one-stage, sponge (genoise, angel food, chiffon), combination
- characteristics include: uniformity of batter, desired texture (specific gravity), cake type
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-17.01.01L |
demonstrate knowledge of cakes, their properties and characteristics |
identify types of cakes and describe their properties and characteristics |
| identify ingredients used in cakes and describe their properties and functions |
| C-17.01.02L |
demonstrate knowledge of procedures used to mix cake ingredients |
identify tools and equipment used to mix cake ingredients and describe their procedures for use |
| describe procedures used to measure and scale cake ingredients |
| describe procedures used to mix cake ingredients |
| explain importance of mixing ingredients in sequence |
| identify mixing methods |
Range of Variables
- types of cakes include: high-fat, egg-foam
- mixing methods include: creaming, two-stage, one-stage, sponge (genoise, angel food, chiffon), combination
C-17.02 - Portions mixture for cakes
C-17.02 - Portions mixture for cakes
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-17.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task and formulation |
| C-17.02.02P |
select shape and size of pan |
shape and size of pan are selected according to cake type or desired outcome |
| C-17.02.03P |
prepare pan |
pan is prepared using methods |
| C-17.02.04P |
deposit batter |
batter is deposited according to required yield and cake type |
| C-17.02.05P |
level batter |
batter is levelled to allow for even baking |
Range of Variables
- methods include: greasing and flouring, lining with silicone and parchment
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-17.02.01L |
demonstrate knowledge of cakes, their properties and characteristics |
identify types of cakes and describe their properties and characteristics |
| identify factors that affect rise, volume, shape, size, colour and texture |
| C-17.02.02L |
demonstrate knowledge of procedures used to portion mixtures for cakes |
identify tools and equipment used to portion mixtures for cakes and describe their procedures for use |
| describe procedures used to portion mixtures for cakes |
| identify methods used to prepare pans |
| describe hand and machine portioning methods |
Range of Variables
- types of cakes include: high-fat, egg-foam
- methods include: greasing and flouring, lining with silicone and parchment
- hand and machine portioning methods include: depositing using depositor, piping, scooping, scaling
C-17.03 - Bakes cakes
C-17.03 - Bakes cakes
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| NV |
yes |
NV |
NV |
NV |
yes |
ND |
ND |
yes |
yes |
NV |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| C-17.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task and formulation |
| C-17.03.02P |
pre-heat oven, set temperature and time |
oven is pre-heated and, temperature and time are set according to formulation |
| C-17.03.03P |
place batter in oven |
batter is placed in oven |
| C-17.03.04P |
determine doneness |
doneness is determined using methods |
| C-17.03.05P |
remove cake from oven |
cake is removed from oven using tools and PPE |
| C-17.03.06P |
de-pan cake |
cake is de-panned |
| C-17.03.07P |
cool cake |
cake is cooled according to formulation |
| C-17.03.08P |
identify and troubleshoot faults |
faults are identified and corrected |
Range of Variables
- methods include: visual cues, touch test, inserting skewers
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| C-17.03.01L |
demonstrate knowledge of cakes, their properties and characteristics |
identify types of cakes and describe their properties and characteristics |
| identify cooling requirements for cakes |
| C-17.03.02L |
demonstrate knowledge of procedures used to bake cakes |
identify tools and equipment used to bake cakes and describe their procedures for use |
| describe procedures used to bake cakes |
| describe methods used to determine doneness of cakes |
| describe procedures used to de-pan cakes |
| describe procedures used to cool cakes |
| describe procedures used to identify and troubleshoot faults |
Range of Variables
- types of cakes include: high-fat, egg-foam
- methods include: visual cues, touch test, inserting skewers