Table of Contents
Task D-18 Prepares creams, custards, sweet fillings, decorating pastes and icings
Task Descriptor
Creams, custards, sweet fillings, decorating pastes and icings are the bases for assembling cakes and pastries. They provide the flavour and moist texture associated with a wide variety of baked goods. Cooking and baking techniques are specific to the formulations and the products.
D-18.01 - Performs make-up of creams, custards, sweet fillings, decorating pastes and icings
D-18.01 - Performs make-up of creams, custards, sweet fillings, decorating pastes and icings
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-18.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| D-18.01.02P |
measure and scale ingredients |
ingredients are measured and scaled according to formulation |
| D-18.01.03P |
mix ingredients |
ingredients are mixed according to formulation to achieve characteristics of product |
| D-18.01.04P |
prepare components |
components are prepared according to formulation using methods |
| D-18.01.05P |
prevent crystallization of cooked sugars |
crystallization of cooked sugars is prevented by using required technique |
| D-18.01.06P |
measure and control temperature throughout production |
temperature is measured and controlled throughout production according to formulation to achieve required texture and consistency |
| D-18.01.07P |
add ingredients |
ingredients are added according to formulation |
| D-18.01.08P |
determine readiness of product |
product is checked for readiness by performing sensory analysis |
Range of Variables
- ingredients include: dairy, dairy substitutes, liqueurs, fruit, eggs, butter, chocolate, nuts, sugar, sugar substitutes
- components include: syrups, icing sugar, gelatines, starches
- methods include: sifting ingredients, blooming gelatines, softening cream cheese
- technique includes: brushing water down sides of pot while cooking
- sensory analysis includes: mouth feel, texture, aroma, overall appearance, consistency
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-18.01.01L |
demonstrate knowledge of creams, custards, sweet fillings, decorating pastes and icings, their properties, characteristics and applications |
identify types of creams, custards, sweet fillings, decorating pastes and icings, and describe their properties, characteristics and applications |
| identify ingredients used in creams, custards, sweet fillings, decorating pastes and icings and describe their properties and functions |
| D-18.01.02L |
demonstrate knowledge of procedures used to perform make-up of creams, custards, sweet fillings, decorating pastes and icings |
identify tools and equipment used to perform make-up of creams, custards, sweet fillings, decorating pastes and icings and describe their procedures for use |
| describe procedures used to perform make-up of creams, custards, sweet fillings, decorating pastes and icings |
| identify mixing methods |
| describe procedures used to measure and control temperature throughout production |
| describe procedures used to test products for readiness |
Range of Variables
- creams include: whipping creams, Chantilly, anglaise
- custards include: puddings, pastry creams, cheesecakes, curds, crème brulée, crème caramel
- sweet fillings include: fruits, frangipane, mousses, ganache, Bavarian, chiffon, chibousts
- decorating pastes include: rolled fondant, marzipan, pastillage
- icings include: water, royal, buttercreams
- applications include: assembling, finishing, decorating, filling
- functions include: building structure, tenderizing, flavouring, enhancing appearance
- mixing methods include: adding butter to meringue, blending ingredients, combining sugars and starches, whipping egg whites and cream
D-18.02 - Cooks creams, custards and sweet fillings
D-18.02 - Cooks creams, custards and sweet fillings
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-18.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| D-18.02.02P |
heat ingredients |
ingredients are heated to temperature indicated in formulation using cooking methods |
| D-18.02.03P |
determine doneness |
doneness is determined using methods |
| D-18.02.04P |
control cooling process and humidity |
cooling process and humidity are controlled to achieve required characteristics |
| D-18.02.05P |
identify and troubleshoot faults |
faults are identified and corrected |
Range of Variables
- tools and equipment include: stainless steel and copper pots, ramekins, induction stoves, steam kettles, bains-marie, thermometers
- cooking methods include: steaming, boiling, scalding, poaching
- methods include: visual cues, inserting thermometer
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-18.02.01L |
demonstrate knowledge of creams, custards and sweet fillings, their properties, characteristics and applications |
identify types of creams, custards and sweet fillings, and describe their properties, characteristics and applications |
| identify ingredients used in creams, custards and sweet fillings, and describe their properties and functions |
| D-18.02.02L |
demonstrate knowledge of procedures used to cook creams, custards and sweet fillings |
identify tools and equipment used to cook creams, custards and sweet fillings, and describe their procedures for use |
| describe procedures used to cook creams, custards and sweet fillings |
| describe methods used to determine doneness of creams, custards and sweet fillings |
| describe cooling procedures |
| describe procedures used to identify and troubleshoot faults |
Range of Variables
- creams include: diplomat, Chantilly, anglaise
- custards include: puddings, pastry creams, cheesecakes, curds
- sweet fillings include: fruits, frangipane, mousses, ganache, Bavarian, chiffon, chibousts
- tools and equipment include: stainless steel and copper pots, ramekins, induction stoves, steam kettles, bains-marie, thermometers
- methods include: visual cues, inserting thermometer
D-18.03 - Holds products for use
D-18.03 - Holds products for use
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-18.03.01P |
determine and select container |
container is determined and selected according to type of product |
| D-18.03.02P |
control humidity and air surrounding product |
humidity and air surrounding product are controlled by using methods |
| D-18.03.03P |
determine holding temperature required for product |
holding temperature required for product is determined according to type of product |
| D-18.03.04P |
determine readiness of product once cooled |
readiness of product is determined using methods once cooled |
Range of Variables
- types of products include: creams (diplomat, Chantilly, anglaise), rolled fondant, icings, fillings
- methods (to control humidity and air surrounding product) include: wrapping, containing, coating
- methods (to determine readiness of product) include: jiggling, visual cues, inserting thermometer
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-18.03.01L |
demonstrate knowledge of creams, custards, sweet fillings, decorating pastes and icings, their properties, characteristics and applications |
identify types of products, and describe their properties, characteristics and applications |
| D-18.03.02L |
demonstrate knowledge of procedures used to hold products for use |
identify types of containers used to hold products |
| describe product holding conditions |
| describe methods to control humidity and air surrounding products |
| describe methods used to determine readiness of products once cooled |
Range of Variables
- types of products include: creams (diplomat, Chantilly, anglaise), rolled fondant, icings, fillings
- types of containers include: glass, plastic, stainless steel, non-reactive metals
- product holding conditions include: time, temperature
- methods (to control humidity and air surrounding product) include: wrapping, containing, coating
- methods (to determine readiness of product) include: jiggling, visual cues, inserting thermometer
Task D-19 Prepares savoury fillings
Task Descriptor
Savoury fillings are components of specific pastries. They provide the flavour and texture associated with a wide variety of baked goods such as meat pies and patties, sausage rolls, spanakopitas, empanadas, samosas, croissants and quiches. Cooking and baking techniques are specific to the formulations and the products.
D-19.01 - Performs make-up of savoury fillings
D-19.01 - Performs make-up of savoury fillings
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-19.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| D-19.01.02P |
measure and scale ingredients |
ingredients are measured and scaled according to formulation |
| D-19.01.03P |
mix ingredients |
ingredients are mixed according to formulation to achieve characteristics of product |
| D-19.01.04P |
prepare components and ingredients |
components and ingredients are prepared according to formulation and using basic culinary techniques |
| D-19.01.05P |
measure and control temperature throughout production |
temperature is measured and controlled throughout production according to formulation to achieve required texture and consistency |
| D-19.01.06P |
add herbs, spices and seasonings |
herbs, spices and seasoningsare added according to formulation and to taste |
| D-19.01.07P |
determine readiness of product |
readiness of product is determined by performing sensory assessment |
Range of Variables
- ingredients include: vegetables, cheese, seafood, meat, eggs, herbs, spices, seasonings, dairy, starches, thickeners
- components include: thickeners, sauces
- basic culinary techniques include: baking, simmering, steaming, frying, dicing, blanching, chopping, sautéing, pan frying
- sensory assessment includes: taste, mouth feel, texture, aroma, overall appearance, temperature
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-19.01.01L |
demonstrate knowledge of savoury fillings, their properties, characteristics and applications |
identify types of savoury fillings and describe their properties, characteristics and applications |
| identify ingredients used in savoury fillings and describe their properties and functions |
| identify herbs, spices and seasonings used in savoury fillings and describe their properties and functions |
| D-19.01.02L |
demonstrate knowledge of procedures used to perform make-up of savoury fillings |
identify tools and equipment used to perform make-up of savoury fillings, and describe their procedures for use |
| describe procedures used to perform make-up of savoury fillings |
| identify mixing methods |
| describe procedures used to measure and control temperature throughout production |
| identify basic culinary techniques for preparing savoury fillings |
| describe procedures used to test products for readiness |
Range of Variables
- savoury fillings include: meats, vegetables, cheese, seafood, eggs
- applications include: piping, scooping, pouring
- ingredients include: vegetables, cheese, seafood, meat, eggs, herbs, spices, seasonings, dairy, starches, thickeners
- functions include: binding, emulsifying
- mixing methods include: folding, whisking and blending ingredients
- basic culinary techniques include: baking, simmering, steaming, frying, dicing, blanching, chopping, sautéing, pan frying
D-19.02 - Holds savoury fillings for use
D-19.02 - Holds savoury fillings for use
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-19.02.01P |
determine and select container |
container is determined and selected according to savoury filling |
| D-19.02.02P |
control humidity and air surrounding savoury filling |
humidity and air surrounding savoury filling are controlled by using methods |
| D-19.02.03P |
determine holding temperature required for savoury filling |
holding temperature required for savoury filling is determined according to formula and food safety regulations |
Range of Variables
- savoury fillings include: meats, vegetables, cheese, seafood, eggs
- methods include: wrapping, containing
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-19.02.01L |
demonstrate knowledge of savoury fillings, their properties, characteristics and applications |
identify types of savoury fillings, and describe their properties, characteristics and applications |
| D-19.02.02L |
demonstrate knowledge of procedures used to hold savoury fillings for use |
identify types of containers used to hold products |
| describe product holding conditions |
| describe methods to control humidity and air surrounding products |
Range of Variables
- savoury fillings include: meats, vegetables, cheese, seafood, eggs
- types of containers include: glass, plastic, stainless steel, non-reactive metals
- product holding conditions include: time, temperature
- methods include: wrapping, containing
D-19.03 - Portions savoury fillings
D-19.03 - Portions savoury fillings
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-19.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| D-19.03.02P |
apply portioning method |
portioning method is applied according to formulation |
Range of Variables
- tools and equipment include: piping bags, scoops, scales, ladles
- portioning methods include: piping, cutting, scooping, scaling
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-19.03.01L |
demonstrate knowledge of savoury fillings, their properties, characteristics and applications |
identify types of savoury fillings, and describe their properties, characteristics and applications |
| D-19.03.02L |
demonstrate knowledge of procedures used to portion savoury fillings |
identify tools and equipment used to portion savoury fillings, and describe their procedures for use |
| describe procedures used to portion savoury fillings |
| identify portioning methods |
Range of Variables
- savoury fillings include: meats, vegetables, cheese, seafood, eggs
- tools and equipment include: piping bags, scoops, scales, ladles
- portioning methods include: piping, cutting, scooping, scaling
Task D-20 Prepares sauces, glazes and garnishes
Task Descriptor
Bakers use sauces, glazes and garnishes to enhance flavour, appearance and shelf life of a variety of baked products.
D-20.01 - Performs make-up of sauces and glazes
D-20.01 - Performs make-up of sauces and glazes
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-20.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| D-20.01.02P |
measure and scale ingredients |
ingredients are measured and scaled according to formulation |
| D-20.01.03P |
measure and control temperature throughout production |
temperature is measured and controlled throughout production according to formulation to achieve required texture and consistency |
| D-20.01.04P |
thin and thicken sauces and glazes |
sauces and glazes are thinned and thickened by adding ingredients |
| D-20.01.05P |
add flavours and ingredients |
flavours and ingredients are added according to formulation and desired result |
| D-20.01.06P |
strain sauces and glazes |
sauces and glazes are strained to remove lumps, crystals and impurities to achieve desired results |
| D-20.01.07P |
determine readiness of product at stages |
readiness of product is determined at stages by performing sensory assessment according to sauce and glaze type |
Range of Variables
- tools and equipment include: conical strainers, sauce pots
- ingredients include: thickening agents, syrup, water, sugar, fruits, chocolate, juices, liqueurs, wine, dairy
- sauces include: coulis, crème fraîche, crème anglaise, starch-thickened, caramel, chocolate, syrups
- glazes include: apricot and chocolate ganache, gelées, soft fondant, chocolate, mirroir
- sensory assessment includes: taste, mouth feel, texture, aroma, overall appearance
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-20.01.01L |
demonstrate knowledge of sauces and glazes, their properties, characteristics and applications |
identify types of sauces and glazes,and describe their properties, characteristics and applications |
| identify ingredients used in sauces and glazes,and describe their properties and functions |
| describe impact sauces and glazes have on flavour of finished products |
| identify hygroscopic characteristics of glazes |
| D-20.01.02L |
demonstrate knowledge of procedures used to perform make-up of sauces and glazes |
identify tools and equipment used to perform make-up of sauces and glazes, and describe their procedures for use |
| describe procedures used to perform make-up of sauces and glazes |
| describe methods of adding flavour components to sauces and glazes |
| describe procedures used to control temperature throughout production |
| describe procedures used to test sauces and glazes for readiness |
Range of Variables
- sauces include: coulis, crème fraîche, crème anglaise, starch-thickened, caramel, chocolate, syrups
- glazes include: apricot and chocolate ganache, gelées, soft fondant, chocolate, mirroir
- ingredients include: thickening agents, syrup, water, sugar, fruits, chocolate, juices, liqueurs, wine, dairy
- tools and equipment include: conical strainers, sauce pots
D-20.02 - Performs make-up of garnishes
D-20.02 - Performs make-up of garnishes
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-20.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| D-20.02.02P |
select garnishes |
garnishes are selected according to characteristics of finished product |
| D-20.02.03P |
measure and scale ingredients |
ingredients are measured and scaled according to formulation |
| D-20.02.04P |
create and flavour garnishes |
garnishes are created and flavoured according to formulation |
| D-20.02.05P |
shape garnishes |
garnishes are shaped for desired effect using techniques |
| D-20.02.06P |
apply coating to garnishes |
coating is applied to garnishes according to formula |
| D-20.02.07P |
determine readiness of garnish |
readiness of garnish is determined by performing sensory assessment |
Range of Variables
- tools and equipment include: modeling tools, silicones, acetates, cutters, rolling pins, air brushes, sprayers
- garnishes include: fondants, ganaches, marzipans, pastillages (gum paste), chocolates, croquants
- characteristics of finished product include: artistic impacts, taste, shelf life
- ingredients include: sugar, glycerins, gelatines, starches, gums, chocolate, gum paste, fruits, nuts, marzipans
- techniques include: piping, sculpting, moulding
- sensory assessment includes: taste, mouth feel, texture, aroma, overall appearance
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-20.02.01L |
demonstrate knowledge of garnishes, their properties, characteristics and applications |
identify types of garnishes and describe their properties, characteristics and applications |
| identify ingredients used in garnishes and describe their properties and functions |
| identify hygroscopic characteristics of garnishes |
| describe temperature requirements for garnish application |
| D-20.02.02L |
demonstrate knowledge of procedures used to perform make-up of garnishes |
identify tools and equipment used to perform make-up of garnishes and describe their procedures for use |
| describe procedures used to perform make-up of garnishes |
| describe procedures used to test garnishes for readiness |
| describe sugar cooking process |
| identify techniques used to shape garnishes |
Range of Variables
- garnishes include: fondants, ganaches, marzipans, pastillages (gum paste), chocolates, croquants
- ingredients include: sugar, glycerins, gelatines, starches, gums, chocolate, gum paste, fruits, nuts, marzipans
- tools and equipment include: modeling tools, silicones, acetates, cutters, rolling pins, air brushes, sprayers
- techniques include: piping, sculpting, moulding
D-20.03 - Holds sauces, glazes and garnishes for use
D-20.03 - Holds sauces, glazes and garnishes for use
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-20.03.01P |
determine and select container |
container is determined and selected according to sauces, glazes and garnishes |
| D-20.03.02P |
control humidity and air surrounding sauces, glazes and garnishes |
humidity and air surrounding sauces, glazes and garnishes are controlled by using methods |
| D-20.03.03P |
determine holding temperature required for sauces, glazes and garnishes |
holding temperature required for sauces, glazes and garnishes is determined according to formula and food safety regulations |
Range of Variables
- sauces include: coulis, crème fraîche, crème anglaise, starch-thickened, caramel, chocolate, syrups
- glazes include: apricot and chocolate ganache, gelées, soft fondant, chocolate, mirroir
- garnishes include: fondants, ganaches, pastillages, chocolates, croquants, gum pastes
- methods include: wrapping, containing
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-20.03.01L |
demonstrate knowledge of sauces, glazes and garnishes, their properties, characteristics and applications |
identify types of sauces, glazes and garnishes, and describe their properties, characteristics and applications |
| D-20.03.02L |
demonstrate knowledge of procedures used to hold sauces, glazes and garnishes for use |
identify types of containers used to hold sauces, glazes and garnishes |
| describe product holding conditions |
| describe methods to control humidity and air surrounding sauces, glazes and garnishes |
Range of Variables
- sauces include: coulis, crème fraîche, crème anglaise, starch-thickened, caramel, chocolate, syrups
- glazes include: apricot and chocolate ganache, gelées, soft fondant, chocolate, mirroir
- garnishes include: fondants, ganaches, pastillages, chocolates, croquants, gum pastes
- types of containers include: glass, plastic, stainless steel, non-reactive metals
- product holding conditions include: time, temperature
- methods include: wrapping, containing
Task D-21 Assembles and bakes sweet and savoury pastries
Task Descriptor
Bakers assemble components and ingredients to create a wide variety of sweet and savoury pastries. These are put together in a systematic way according to each formulation to achieve desired taste and artistic impact. Bakers must be knowledgeable of baking techniques.
D-21.01 - Performs make-up and assembly of sweet and savoury pastries
D-21.01 - Performs make-up and assembly of sweet and savoury pastries
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MB |
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yes |
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ND |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-21.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| D-21.01.02P |
prepare ingredients for assembly |
ingredients are prepared for assembly according to formulation, desired consistency and temperature, and readiness |
| D-21.01.03P |
sheet and roll dough products |
dough products are sheeted and rolled according to formulation |
| D-21.01.04P |
place components together in sequence |
components are placed together in sequence according to formulation |
| D-21.01.05P |
prepare sweet and savoury pastries for baking |
sweet and savoury pastries are prepared for baking using methods according to formulation |
| D-21.01.06P |
prepare pan or mould |
pan or mould is prepared according to formulation |
Range of Variables
- tools and equipment include:cutters, moulds, piping bags, scoops, spatulas
- ingredients include: creams, custards, sweet and savoury fillings, decorating pastes, icings
- preparations for assembly include: chilling pastry dough, re-whisking fillings, bringing fillings to required temperature
- dough products include: puff pastry, short (pâte sucrée, pâte sablée), filo, pâte brisée, choux paste
- components include: fillings, pastry bases and layers (e.g., tart shells, pie shells, filo sheets), syrups, melted butter
- sweet pastries include: tarts, pies, turnovers, pithiviers, eclairs, profiteroles
- savoury pastries include: meat pies and patties, sausage rolls, spanakopitas, empanadas, samosas, quiches
- preparations for baking include: chilling and resting pastry products, applying egg wash and toppings, scoring pastry products
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-21.01.01L |
demonstrate knowledge of sweet and savoury pastries, their properties, characteristics and applications |
identify types of sweet and savoury pastries, and describe their properties, characteristics and applications |
| identify ingredients used in sweet and savoury pastries, and describe their properties and functions |
| D-21.01.02L |
demonstrate knowledge of procedures used to perform make-up and assembly of sweet and savoury pastries |
identify tools and equipment used to perform make-up and assembly of sweet and savoury pastries, and describe their procedures for use |
| describe procedures used to perform make-up of sweet and savoury pastries |
| describe procedures used to sheet and roll dough products |
| describe preparations for assembly of sweet and savoury pastries |
| describe preparations for baking sweet and savoury pastries |
| describe procedures used to place components together in sequence |
| describe effects of ambient conditions on dough products |
| D-21.01.02L |
demonstrate knowledge of techniques used to assemble sweet and savoury pastries |
identify rolling, sheeting and pressing techniques |
| describe artistic properties used to create impact when assembling sweet and savoury pastries |
Range of Variables
- sweet pastries include: tarts, pies, turnovers, pithiviers, eclairs, profiteroles
- savoury pastries include: meat pies and patties, sausage rolls, spanakopitas, empanadas, samosas, quiches
- ingredients include: creams, custards, sweet and savoury fillings, decorating pastes, icings
- tools and equipment include:cutters, moulds, piping bags, scoops, spatulas
- dough products include: puff pastry, short (pâte sucrée, pâte sablée), filo, pâte brisée, choux paste
- preparations for assembly include: chilling pastry dough, re-whisking fillings, bringing fillings to required temperature
- components include: fillings, pastry bases and layers (e.g., tart shells, pie shells, filo sheets), syrups, melted butter
- ambient conditions include: humidity, temperature, odours, airborne contaminants
- artistic properties include: consistency, colour, shape, size
D-21.02 - Bakes sweet and savoury pastries
D-21.02 - Bakes sweet and savoury pastries
| 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 |
| D-21.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| D-21.02.02P |
pre-heat equipment, and set temperature and time |
equipment is pre-heated, and temperature and time are set according to formulation |
| D-21.02.03P |
place sweet and savoury pastries in equipment |
sweet and savoury pastries are placed in equipment |
| D-21.02.04P |
determine doneness |
doneness is determined using methods |
| D-21.02.05P |
remove sweet and savoury pastries from baking equipment |
sweet and savoury pastries are removed from baking equipment |
| D-21.02.06P |
cool and hold sweet and savoury pastries |
sweet and savoury pastries are cooled and held according to formulation and desired results |
| D-21.02.07P |
identify and troubleshoot faults |
faults are identified and corrected |
Range of Variables
- tools and equipment include:pie weights, tart shells, silicone moulds, pans
- sweet pastries include: tarts, pies, turnovers, pithiviers, eclairs, profiteroles
- savoury pastries include: meat pies and patties, sausage rolls, spanakopitas, empanadas, samosas, quiches
- methods include: visual cues, touch test, inserting skewers
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-21.02.01L |
demonstrate knowledge of sweet and savoury pastries, their properties, characteristics and applications |
identify types of sweet and savoury pastries, and describe their properties, characteristics and applications |
| D-21.02.02L |
demonstrate knowledge of procedures used to bake sweet and savoury pastries |
identify tools and equipment used to bake sweet and savoury pastries, and describe their procedures for use |
| describe procedures used to bake sweet and savoury pastries |
| describe methods used to determine doneness of sweet and savoury pastries |
| identify cooling requirements for sweet and savoury pastries |
| describe procedures used to identify and troubleshoot faults |
Range of Variables
- sweet pastries include: tarts, pies, turnovers, pithiviers, eclairs, profiteroles
- savoury pastries include: meat pies and patties, sausage rolls, spanakopitas, empanadas, samosas, quiches
- methods include: visual cues, touch test, inserting skewers
Task D-22 Assembles cakes and other baked goods
Task Descriptor
Bakers assemble components and ingredients of cakes and other baked goods. These are put together in a systematic way according to each formulation to achieve desired taste and artistic impact.
D-22.01 - Performs make-up and assembly of cakes and other baked goods
D-22.01 - Performs make-up and assembly of cakes and other baked goods
| 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 |
| D-22.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| D-22.01.02P |
select assembly components |
assembly components are selected according to formulation |
| D-22.01.03P |
select and adjust components for assembly of cakes and other baked goods |
components are selected and adjusted for assembly of cakes and other baked goods according to desired results |
| D-22.01.04P |
determine temperature readiness of cakes and other baked goods for cutting |
temperature readiness of cakes and other baked goods for cutting is determined |
| D-22.01.05P |
slice cake into desired layers |
cake is sliced into desired layers for subsequent reassembly |
| D-22.01.06P |
handle cut pieces of cakes and other baked goods |
cut pieces of cakes and other baked goods are handled avoiding breakage and misshaping |
| D-22.01.07P |
place components together in sequence |
components are placed together in sequence according to formulation |
| D-22.01.08P |
bring cakes and other baked goods to temperature required for portioning and decorating |
cakes and other baked goods are brought to temperature required for portioning and decorating |
Range of Variables
- tools and equipment include: turntables, spatulas, moulds (silicone, ring), pallet knives, piping bags and tips
- assembly components include: cake boards, dowels, pillars, plates, cake stands
- components include: fillings, bases and layers (cake, meringue, pastry), syrups, melted butter
- cakes include: tortes, gateaux, chill-set/cold-set cheesecakes
- other baked goods include: vacherins, entremets, pre-baked shells, vol-au-vent
- adjustments include: warming icings to room temperature, re-whisking pastry creams
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-22.01.01L |
demonstrate knowledge of cakes and other baked goods, their properties, characteristics and applications |
identify types of cakes and other baked goods, and describe their properties, characteristics and applications |
| D-22.01.02L |
demonstrate knowledge of procedures used to perform make-up and assembly of cakes and other baked goods |
identify tools and equipment used to perform make-up and assembly of cakes and other baked goods and describe their procedures for use |
| describe procedures used to perform make-up and assembly of cakes and other baked goods |
| describe preparationsto assemble cakes and other baked goods |
| identify types of assembly components |
| describe procedures used to place components together in sequence |
| describe effects of ambient conditions on cut pieces |
| explain flavour combinations in cakes and other baked goods |
| D-22.01.03L |
demonstrate knowledge of techniques used to assemble cakes and other baked goods |
identify rolling, sheeting and pressing techniques |
| identify syrup application techniques |
| identify filling application techniques |
| identify masking, creaming and icing techniques |
| identify final finishes |
| describe tiered cake design and structure stability |
| describe artistic properties used to assemble cakes and other baked goods |
Range of Variables
- cakes include: tortes, gateaux, chill-set/cold-set cheesecakes
- other baked goods include: vacherins, entremets, pre-baked shells, vol-au-vent
- tools and equipment include: turntables, spatulas, moulds (silicone, ring), pallet knives, piping bags and tips
- assembly components include: cake boards, dowels, pillars, plates, cake stands
- components include: fillings, bases and layers (cake, meringue, pastry), syrups, melted butter
- ambient conditions include: humidity, temperature, odours, airborne contaminants
- syrup application techniques include: brushing, soaking, spraying
- filling application techniques include: bridging, piping, spreading
- final finishes include: fondants, marzipans, buttercreams, water icings, royal icings, chocolate, ganache, glazes
- artistic it properties include: consistency, colour, shape, size
D-22.02 - Portions cakes and other baked goods
D-22.02 - Portions cakes and other baked goods
| 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 |
| D-22.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| D-22.02.02P |
control temperature of cakes, other baked goods and cutting tools for scoring and cutting |
temperature of cakes, other baked goods and cutting tools is controlled for scoring and cutting |
| D-22.02.03P |
mark and score cakes and other baked goods |
cakes and other baked goods are marked and scored according to required portion shape and size, and waste is minimized |
| D-22.02.04P |
cut cakes and other baked goods |
cakes and other baked goods are cut using methods |
| D-22.02.05P |
remove edges and seal |
edges are removed and sealed to prevent drying and to create a flat surface |
| D-22.02.06P |
handle cut pieces of cake and other baked goods |
cut pieces of cake and other baked goods are handled to avoid breakage and misshaping |
| D-22.02.07P |
transfer portioned cakes and other baked goods into holding containers |
portioned cakes and other baked goods are transferred into holding containers according to company policies |
| D-22.02.08P |
hold and store cakes and other baked goods |
cakes and other baked goods are held and stored according to ambient conditions and finishing requirements |
Range of Variables
- tools and equipment include: knives, rulers, templates, cutters, pallet knives, dipping tools
- cakes include: tortes, gateaux, chill-set/cold-set cheesecakes
- other baked goods include: vacherins, entremets, pre-baked shells, vol-au-vent
- methods include: warming knife, wetting knife, wire cutting, ultrasonic cutting
- holding containers include: sheet pans, boxes
- ambient conditions include: humidity, temperature, odours, airborne contaminants
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-22.02.01L |
demonstrate knowledge of procedures used to portion cakes and other baked goods for decorating and finishing |
identify tools and equipment used to portion cakes and other baked goods for decorating and finishing, and describe their procedures for use |
| describe procedures used to portion cakes and other baked goods for decorating and finishing |
| describe procedures used to control temperature of cakes and other baked goods |
| describe effects of ambient conditions on cakes and other baked goods |
| describe procedures used to mark, score and cut cakes and other baked goods |
| identify types of holding containers used for cakes and other baked goods |
Range of Variables
- cakes include: tortes, gateaux, chill-set/cold-set cheesecakes
- other baked goods include: vacherins, entremets, pre-baked shells, vol-au-vent
- tools and equipment include: knives, rulers, templates, cutters, pallet knives, dipping tools
- ambient conditions include: humidity, temperature, odours, airborne contaminants
- holding containers include: sheet pans, boxes
Task D-23 Decorates and finishes baked goods
Task Descriptor
Bakers apply decorations and finishes on baked goods. These are critical to the quality, flavour, appearance and marketability of the end product.
D-23.01 - Applies sauces, toppings and glazes
D-23.01 - Applies sauces, toppings and glazes
| 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 |
| D-23.01.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| D-23.01.02P |
select sauces, toppings and glazes |
sauces, toppings and glazes are selected according to formulation and desired effect |
| D-23.01.03P |
assess product temperature and consistency |
product temperature and consistency are assessed prior to applying sauces, toppings and glazes |
| D-23.01.04P |
place product on table, glazing racks or turntable |
product is placed on table, glazing racks or turntable |
| D-23.01.05P |
select and use application techniques |
application techniques are selected and used according to formulation |
| D-23.01.06P |
apply coatings |
coatings are applied using application techniques |
| D-23.01.07P |
transfer product from table, glazing racks or turntable |
product is transferred from table, glazing racks or turntable |
| D-23.01.08P |
hold and store product |
product is held and stored according to type and ambient conditions |
Range of Variables
- tools and equipment include: spatulas, brushes, cornets, piston funnels, pallet knives, tongs, dipping tools, piping bags and tips, glazing racks, flex moulds, cutters, templates
- sauces include: coulis, crème fraîche, crème anglaise, starch-thickened, caramel, chocolate, syrups
- toppings include : sesame seeds, poppy seeds, grain mixtures, sugar, nuts, seeds, oats, olives, tomatoes, herbs
- glazes include: apricot, clear icing, water icing
- application techniques include: spraying, brushing, piping, ladling, smoothing, drizzling, flooding, dipping
- coatings include: buttercream, whipped cream, marzipan, chocolate, rolled fondant, glazes, cocoa butter
- ambient conditions include: humidity, temperature, odours, airborne contaminants
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-23.01.01L |
demonstrate knowledge of sauces, toppings and glazes, their properties, characteristics and applications |
identify types of sauces, toppings and glazes, and describe their properties, characteristics and applications |
| D-23.01.02L |
demonstrate knowledge of procedures and techniques to apply sauces, toppings and glazes to baked goods |
identify tools and equipment used to apply sauces, toppings and glazes to baked goods, and describe their procedures for use |
| describe procedures used to apply sauces, toppings and glazes to baked goods |
| describe application techniques |
| describe effects of ambient conditions on baked goods |
Range of Variables
- sauces include: coulis, crème fraîche, crème anglaise, starch-thickened, caramel, chocolate, syrups
- toppings include : sesame seeds, poppy seeds, grain mixtures, sugar, nuts, seeds, oats, olives, tomatoes, herbs
- glazes include: apricot, clear icing, water icing
- tools and equipment include: spatulas, brushes, cornets, piston funnels, pallet knives, tongs, dipping tools, piping bags and tips, glazing racks, flex moulds, cutters, templates
- application techniques include: spraying, brushing, piping, ladling, smoothing, drizzling, flooding, dipping
- ambient conditions include: humidity, temperature, odours, airborne contaminants
D-23.02 - Applies garnishes and decorative products
D-23.02 - Applies garnishes and decorative products
| 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 |
| D-23.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to task, formulation and manufacturers’ specifications |
| D-23.02.02P |
select garnishes and decorative products |
garnishes and decorative products are selected according to characteristics and shelf life of finished product |
| D-23.02.03P |
plan application of garnishes and decorative products |
application of garnishes and decorative products is planned according to size, appearance and properties of product and portion |
| D-23.02.04P |
design finishing artistic impact |
finishing artistic impact is designed according to factors |
| D-23.02.05P |
assess ability of garnishes and decorative products to adhere to product surface |
ability of garnishes and decorative products to adhere to product surface is assessed according to finishes and ambient conditions |
| D-23.02.06P |
place garnishes and decorative products |
garnishes and decorative products are placed according to formulation and artistic properties |
| D-23.02.07P |
hold and store garnished and decorated product |
garnished and decorated product is held and stored according to ambient conditions |
Range of Variables
- tools and equipment include: sifters, tongs, pallet knives, tweezers, rose nails, rolling pins, piping bags and tips
- garnishes and decorative products include: rolled fondant, royal icing, buttercream, marzipan, croquant, chocolate, fruits, nuts
- characteristics (of finished product) include: flavour, texture, colour
- factors include: colour, shape, customer preference
- ambient conditions include: humidity, temperature, odours, airborne contaminants
- artistic properties include: consistency, colour, shape, size
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-23.02.01L |
demonstrate knowledge of garnishes and decorative products, their properties, characteristics and applications |
identify types of garnishes and decorative products, and describe their properties, characteristics and applications |
| D-23.02.02L |
demonstrate knowledge of procedures used to apply garnishes and decorative products |
identify tools and equipment used to apply garnishes and decorative products, and describe their procedures for use |
| describe procedures used to apply garnishes and decorative products |
| describe artistic properties |
| describe effects of ambient conditions on garnished and decorated products |
Range of Variables
- garnishes and decorative products include: rolled fondant, royal icing, buttercream, marzipan, croquant, chocolate, fruits, nuts
- tools and equipment include: sifters, tongs, pallet knives, tweezers, rose nails, rolling pins, piping bags and tips
- artistic properties include: consistency, colour, shape, size
- ambient conditions include: humidity, temperature, odours, airborne contaminants