Table of contents
Task B-3 Uses tools and equipment
Task descriptor
Cooks use mechanized and non-mechanized tools and equipment in the production of food.
B-3.01 Uses knives
B-3.01 Uses knives
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-3.01.01P |
select knives |
knives are selected according to desired results |
| B-3.01.02P |
utilize knives |
knives are utilized according to desired results |
| B-3.01.03P |
inspect knives |
knives are inspected for cleanliness, sharpness and damage |
| B-3.01.04P |
select and use sharpening tools |
sharpening tools are selected and used according to manufacturers’ specifications and desired results |
| B-3.01.05P |
wash, dry and sanitize knives |
knives are washed, dried and sanitized according to type of knife, company policy and jurisdictional regulations |
| B-3.01.06P |
store knives |
knives are stored to ensure edge retention and safety |
| B-3.01.07P |
choose cutting surfaces to prevent damage to knives and safety |
cutting surfaces are chosen to prevent damage to knives and safety according to jurisdictional regulations and recipe specifications |
Range of variables
- sharpening tools include: whetstone, steel, pull sharpener, electric sharpener
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- cutting surfaces include: wood, plastic, colour-coded surfaces
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-3.01.01L |
demonstrate knowledge of knives, their characteristics and applications |
identify types of knives, and describe their characteristics and applications |
| describe materials used in knives |
| identify types of cutting surfaces used to prevent damage to knives and ensure safety |
| B-3.01.02L |
demonstrate knowledge of procedures to use knives |
describe procedures used to inspect, wash and store knives |
| identify types of sharpening tools, and describe their applications and procedures for use |
| identify hazards, and describe safe work practices and precautions pertaining to use of knives |
| describe knife handling techniques |
Range of variables
- types of knives include: French, paring, cleaver, boning, fileting, carving
- materials used in knives include: stainless steel, carbon steel, ceramic, wood, poly-propylene
- cutting surfaces include: wood, plastic, colour-coded surfaces
- sharpening tools include: whetstone, steel, pull sharpener, electric sharpener
B-3.02 Uses pots, pans and utensils
B-3.02 Uses pots, pans and utensils
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-3.02.01P |
select pots, pans and utensils |
pots, pans and utensils are selected according to desired results and recipe specifications |
| B-3.02.02P |
utilize pots, pans and utensils |
pots, pans and utensils are utilized according to desired results, recipe specifications and manufacturers’ specifications |
| B-3.02.03P |
inspect pots, pans and utensils |
pots, pans and utensils are inspected according to company policies and jurisdictional regulations |
| B-3.02.04P |
wash, sanitize and dry pots, pans and utensils |
pots, pans and utensils are washed, sanitized and dried according to jurisdictional regulations |
| B-3.02.05P |
store pots, pans and utensils |
pots, pans and utensils are stored to maximize efficiency, and to prevent damage and unsanitary conditions |
| B-3.02.06P |
choose material appropriate utensils to prevent damage to pots and pans |
material appropriate utensils are chosen to prevent damage to pots and pans |
| B-3.02.07P |
control heat |
heat is controlled to prevent damage to pots, pans and utensils |
Range of variables
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- material appropriate utensils include: hard wood, high heat resistant silicone, stainless steel, non-stick coated, bamboo
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-3.02.01L |
demonstrate knowledge of pots, pans and utensils, and their characteristics and applications |
identify types of pots and pans, and describe their characteristics and applications |
| identify materials used in pots and pans |
| identify types of utensils, their characteristics and applications |
| identify material appropriate utensils |
| B-3.02.02L |
demonstrate knowledge of procedures to use pots, pans and utensils |
describe procedures to use different types of pots and pans |
| describe procedures to use different types of utensils |
| describe procedures used to inspect and store pots, pans and utensils |
| describe correct placement of pots and pans on stove top or in oven |
| identify hazards, and describe safe work practices and precautions pertaining to use of pots, pans and utensils |
| describe procedures used to wash, sanitize and dry pots, pans and utensils |
| describe treatment methods for various types of pots, pans and utensils |
| B-3.02.03L |
demonstrate knowledge of regulatory requirements regarding use of pots, pans and utensils |
describe jurisdictional regulations regarding use of pots, pans and utensils |
Range of variables
- types of pots and pans include: braising, roasting, sauté, stock, brazier, wok
- materials used in pots and pans include: copper, stainless steel, aluminum, non-stick material, cast iron, ceramic, stoneware
- types of utensils include: wooden spoons, whisks, spatulas, scissors, tongs, tweezers
- material appropriate utensils include: hard wood, high heat resistant silicone, stainless steel, non-stick coated, bamboo
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
B-3.03 Uses equipment and appliances
B-3.03 Uses equipment and appliances
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-3.03.01P |
select equipment and appliances for use |
equipment and appliances are selected for use according to recipe specifications and desired results |
| B-3.03.02P |
operate equipment and appliances |
equipment and appliances are operated according to manufacturers’ specifications |
| B-3.03.03P |
inspect equipment and appliances |
equipment and appliances are inspected for safety and performance |
| B-3.03.04P |
assemble and disassemble equipment and appliances |
equipment and appliances are assembled and disassembled according to manufacturers’ specifications |
| B-3.03.05P |
store equipment, appliances and accessories |
equipment, appliances and accessories are stored according to manufacturers’ specifications, company policies and to ensure safety |
| B-3.03.06P |
clean, sanitize and maintain equipment and appliances |
equipment and appliances are cleaned, sanitized and maintained according to manufacturers’ specifications, company policies and jurisdictional regulations |
Range of variables
- equipment and appliances include: stoves, ovens, deep fryers, meat grinders, slicers, mixers, vacuum packaging machines, thermometers, scales, food processors, refrigeration equipment
- maintain equipment and appliances includes: oiling, calibrating, lubricating,cleaning
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-3.03.01L |
demonstrate knowledge of equipment and appliances, their accessories and applications |
identify types of equipment and appliances, and describe their accessories and applications |
| B-3.03.02L |
demonstrate knowledge of procedures to use and maintain equipment and appliances |
describe procedures for using equipment and appliances |
| describe procedures used to inspect and store equipment and appliances |
| identify hazards, and describe safe work practices and precautions pertaining to use of equipment and appliances |
| describe procedures used to clean, sanitize and maintain equipment and appliances |
Range of variables
- equipment and appliances include: stoves, ovens, deep fryers, meat grinders, slicers, mixers, vacuum packaging machines, thermometers, scales, food processors, refrigeration equipment
- maintain equipment and appliances includes: oiling, calibrating, lubricating,cleaning
Task B-4 Organizes work
Task descriptor
Cooks manage their work in an effective and efficient manner by organizing the workspace and scheduling production.
B-4.01 Organizes kitchen workplace
B-4.01 Organizes kitchen workplace
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-4.01.01P |
arrange utensils, equipment, appliances and products |
utensils, equipment, appliances and products are arranged for flow of production |
| B-4.01.02P |
organize and maintain workspace |
workspace is organized and maintained according to company policies and production needs |
Range of variables
- utensils include:knives, wooden spoons, whisks, spatulas, scissors, tongs, tweezers
- equipment and appliances include: meat grinders, slicers, mixers, vacuum packaging machines, thermometers, scales, food processors, blender
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-4.01.01L |
demonstrate knowledge of organizing and maintaining kitchen workspace |
identify terminology associated with food preparation and service procedures |
| identify methods used for communication in workplace |
| identify organization and maintenance procedures of kitchen workspace and mise en place |
| B-4.01.02L |
demonstrate knowledge of procedures used to plan and maintain kitchen workspace |
describe procedures used to plan and maintain kitchen workspace and mise en place |
| B-4.01.03L |
demonstrate knowledge of safe work practices |
define terminology associated with health and safety |
| identify potential hazards and describe safe work practices |
| B-4.01.04L |
demonstrate knowledge of regulatory requirements pertaining to health and safety |
interpret jurisdictional regulations pertaining to health and safety |
Range of variables
- methods used for communication include: electronic, verbal, written
- safe work practices include: proper lifting and transferring procedures, safe posture and movements (sitting, standing, rigging, bending)
- potential hazards include: water, debris, exposed electrical wires, uneven floors, chemicals, fire, environmental
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
B-4.02 Schedules production
B-4.02 Schedules production
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-4.02.01P |
identify daily and forecasted activities to be completed |
daily and forecasted activities to be completed are identified according to production needs |
| B-4.02.02P |
create, prioritize and follow production schedule |
production schedule is created, prioritized and followed according to sequencing |
| B-4.02.03P |
monitor progress |
progress is monitored to ensure timely completion of tasks |
Range of variables
- daily activities include: receiving, storing, preparing, holding, cooking, maintaining, serving
- forecasted activities include: menu rotations, inventory requirements
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-4.02.01L |
demonstrate knowledge of food preparation and service procedures |
define terminology associated with
food preparation and service procedures
|
| identify principles of food preparation and service procedures |
| B-4.02.02L |
demonstrate knowledge of task sequencing for food preparation |
describe importance of sequencing daily and forecasted activities and creating a production schedule |
| identify daily and forecasted activities to be completed to meet production schedule |
| identify time required for various tasks and daily and forecasted activities |
| identify quantities of products required to meet production schedule |
| identify procedures used to modify production schedule as required |
| B-4.02.03L |
demonstrate knowledge of procedures used for task sequencing for food preparation |
describe methods and procedures used to maintain safe temperatures of food products during production |
| describe techniques used for food sensory assessment to ensure quality |
| B-4.02.04L |
demonstrate knowledge of kitchen management principles |
describe importance of defining roles, responsibilities and communication |
| identify strengths and potential areas of growth for staffs’ skills and knowledge |
| describe importance of staff coordination and monitoring progress to ensure flow of production |
| calculate kitchen operational costs |
Range of variables
- daily activities include: receiving, storing, preparing, holding, cooking, maintaining, serving
- forecasted activities include: menu rotations, inventory requirements
- procedures used to modify production schedule include: recipe conversion,consider labour needs, production levels
- methods and procedures used to maintain safe temperatures of food products include: assessing labels, ensuring proper rotation, rotating products, applying HACCP documentation, recording data loggers, monitoring internal temperatures
- kitchen operational costs include: food, labour, fixed/variable expenses
Task B-5 Manages information
Task descriptor
Cooks use information such as menus, recipes, schedules, banquet event orders in the workplace.
B-5.01 Plans menu and mise en place
B-5.01 Plans menu and mise en place
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-5.01.01P |
create and cost menu |
menu and cost is determined according to desired results |
| B-5.01.02P |
develop and follow recipes |
recipes are developed and followed according to menu specifications and dietary requirements |
| B-5.01.03P |
convert recipes |
recipes are converted for yields according to production needs |
| B-5.01.04P |
determine production requirements |
production requirements are determined according to menu specifications and dietary requirements |
| B-5.01.05P |
identify and incorporate substitute ingredients |
substitute ingredients are identified and incorporated according to production needs, menu specifications and dietary requirements |
Range of variables
- production requirements include: food, quantity, labour, equipment, recipes
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-5.01.01L |
demonstrate knowledge of principles of menu planning |
define terminology associated with menu planning |
| identify types of service and menu styles and describe their characteristics and applications |
| identify considerations for menu planning |
| explain importance of following and converting recipes |
| explain importance of using local, seasonal and sustainable food products |
| describe considerations for determining mise en place requirements |
| B-5.01.02L |
demonstrate knowledge of procedures used for menu planning |
describe procedures used to calculate menu prices |
| identify factors to consider when setting menu prices |
| describe procedures used to plan and execute a menu |
| describe procedures used to convert menu recipes |
| B-5.01.03L |
demonstrate knowledge of standardized recipes |
identify methods of cost control and describe their characteristics |
| identify components of a standardized recipe |
| describe procedures used to calculate food quantities and cost |
| define yield costing for recipes [Edible Portion (EP) and As-Purchased (AP)] |
| B-5.01.04L |
demonstrate knowledge of procedures used to determine mise en place requirements |
describe procedures used to plan mise en place and determine requirements |
Range of variables
- types of service include: cafeteria, buffet, à la carte, over-the-counter, quick-service restaurant (QSR), catering, institutional
- menu styles include: table d’hôte, static, cycle, à la carte, seasonal, regional, dégustation
- considerations for menu planning include: ingredient availability, seasonality, dietary requirements, price point, menu style, trends, business brand, past performance of menu, mise en place, nutritional value
- considerations for determining mise en place requirements include: food/production schedules, labour schedules, equipment capabilities
- factors include: seasonal, labour costs, ingredient costs, brand of business
- methods of cost control include: food purchase specifications, standardized recipes, standardized yields, standardized portions, re-purpose product
B-5.02 Uses documentation
B-5.02 Uses documentation
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-5.02.01P |
organize and file documents |
documents are organized and filed according to company policies and jurisdictional regulations |
| B-5.02.02P |
process documents |
documents are processed according to company policiesand jurisdictional regulations |
| B-5.02.03P |
recognize documentation errors |
documentation errors are recognized and corrected or reported |
| B-5.02.04P |
complete forms |
forms are completed according to company policies and jurisdictional regulations |
Range of variables
- documents include: shellfish tags, SDS, logs (temperature, waste, sanitizer strength), recipe files, job hazard analysis, prep list, banquet orders, OH&S, cleaning list
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- forms include: food safety, inventory forms, work schedules, jurisdictional accident documentation, apprenticeship, performance evaluations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-5.02.01L |
demonstrate knowledge of documents, forms and their applications and procedures for use |
identify types of documents, forms and describe their applications |
| describe methods for completing documents and forms |
| describe procedures used to locate, process, file, interpret and complete documents and forms |
| B-5.02.02L |
demonstrate knowledge of regulatory requirements pertaining to health and safety |
describe importance of locating SDS documentation and jurisdictional regulations |
Range of variables
- documents include: shellfish tags, SDS, logs (temperature, waste, sanitizer strength), recipe files, job hazard analysis, prep list, banquet orders, OH&S, cleaning list
- forms include: food safety, inventory forms, work schedules, jurisdictional accident documentation, apprenticeship, performance evaluations
- methods for completing documents and forms include: electronic, written
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Task B-6 Manages products
Task descriptor
Cooks are involved in ordering, receiving, storing and, at times, transporting of products. At all stages of production products must be handled in a safe manner, and according to food safety and jurisdictional regulations.
B-6.01 Orders products
B-6.01 Orders products
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-6.01.01P |
determine product specifications |
product specifications are determined according to dietary requirements and menu specifications |
| B-6.01.02P |
identify ingredient requirements and complete order list |
ingredient requirements are identified and order list is completed according to production needs, dietary requirements and menu specifications |
| B-6.01.03P |
determine quantities required |
quantities of products required are determined according to business volume and delivery schedule |
| B-6.01.04P |
relay product order and specifications to product supplier |
product order and specifications are relayed to product supplier according to production needs |
| B-6.01.05P |
interpret vendor product listings |
vendor product listings are interpreted to determine if supplier has required inventory |
Range of variables
- product specifications include: market forms, shelf life, case size, product type, colour
- products include: dairy, produce, meats, poultry, seafood, dry goods, sundries
- vendors include: major suppliers, local community suppliers, foragers
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-6.01.01L |
demonstrate knowledge of vendors and products |
identify vendors of products |
| identify product based on sustainability, and seasonal and local availability |
| describe product specification factors |
| identify types of vendors |
| B-6.01.02L |
demonstrate knowledge of procedures used to order products |
describe procedures used to order products |
| describe product specifications |
| describe ordering methods |
Range of variables
- vendors include: major suppliers, local community suppliers, foragers
- products include: dairy, produce, meats, poultry, seafood, dry goods, sundries
- product specifications include: market forms, shelf life, case size, product type, colour
- ordering methods include: phone, electronic, face-to-face
B-6.02 Receives products
B-6.02 Receives products
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-6.02.01P |
verify invoices |
invoices are verified to detect and resolve discrepancies |
| B-6.02.02P |
verify products received |
products received are verified according to product specifications and quantities ordered |
| B-6.02.03P |
operate receiving equipment |
receiving equipment is operated according to manufacturers’ specifications |
| B-6.02.04P |
determine priority of storage |
products are identified and prioritized for storage according to form, temperature and jurisdictional regulations |
Range of variables
- products include: dairy, produce, meats, poultry, seafood, dry goods, sundries
- product specifications include: market forms, shelf life, case size, product type, colour
- receiving equipment includes:hand carts, conveyors, scales, lifts
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-6.02.01L |
demonstrate knowledge of receiving and inspecting products |
define terminology associated with receipt and inspection of products |
| describe product specification factors |
| identify types of forms and reports relating to receiving and inspecting products |
| identify types of receiving equipment used to move products |
| B-6.02.02L |
demonstrate knowledge of procedures used to receive and inspect products |
describe procedures used to receive and inspect products |
| describe procedures used to interpret and complete forms and reports |
| describe procedures used to confirm information contained on invoices |
| describe procedures used for damaged and returned products |
| B-6.02.03L |
demonstrate knowledge of regulatory requirements pertaining to safe food handling practices |
interpret standards, regulationsand requirements pertaining to safe food handling practices |
Range of variables
- products include: dairy, produce, meats, poultry, seafood, dry goods, sundries
- product specifications include: market forms, shelf life, case size, product type, colour
- forms and reports include: requisitions, inventory forms, credit notes/refusals, product tracking slips,
- invoices
- receiving equipment includes:hand carts, conveyors, scales, lifts
- procedures used for damaged and returned products include: highlight products missing on invoice, scheduling overage returns, rescheduling delivery, communicating with courier, supplier and kitchen staff
B-6.03 Stores products
B-6.03 Stores products
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-6.03.01P |
ensure clean, organized and secure storage area |
storage area is clean, organized and secure according to manufacturers’ specifications, jurisdictional regulations and company policies |
| B-6.03.02P |
select and use food storage containers |
food storage containers are selected and used according to product and quantity to be stored |
| B-6.03.03P |
recognize and store hazardous products |
hazardous products are recognized and stored according to manufacturers’ specifications, jurisdictional regulations and company policies |
| B-6.03.04P |
store products |
products are stored in designated area according to jurisdictional regulations and company policies |
| B-6.03.05P |
date, label and rotate products |
products are dated, labeled and rotated using FIFO method |
| B-6.03.06P |
unpack and break down received products |
received products are unpacked and broken down in size as required and storage containers are used according to jurisdictional regulations |
Range of variables
- storage areas include: refrigerators, freezers, dry storage, chemical storage
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- food storage containers include: food-grade plastic, stainless steel, non-reactive, vacuum-packed, eco-friendly
- products include: dairy, produce, meats, poultry, seafood, dry goods, sundries
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-6.03.01L |
demonstrate knowledge of storing products |
identify types of storage areas and describe their applications |
| explain potential for cross-contamination between raw, cooked and ready-to-serve food |
| explain methods of inventory control |
| B-6.03.02L |
demonstrate knowledge of procedures used to store products |
describe procedures used to label, date and rotate stock (FIFO) |
| describe storage techniques for raw, cooked and ready-to-serve food products |
| B-6.03.03L |
demonstrate knowledge of jurisdictional regulations pertaining to safe food storage practices |
interpret jurisdictional regulations pertaining to safe food storage practices |
Range of variables
- products include: dairy, produce, meats, poultry, seafood, dry goods, sundries
- storage areas include: refrigerators, freezers, dry storage, chemical storage
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
B-6.04 Maintains inventory
B-6.04 Maintains inventory
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-6.04.01P |
verify quantities of products |
quantities of products are verified to ensure par levels according to business volume |
| B-6.04.02P |
verify quality of perishable products |
quality of perishable products are verified according to sensory assessmentand date received |
| B-6.04.03P |
perform stock rotation |
stock rotation is performed according to company policies |
| B-6.04.04P |
dispose of expired products |
expired products are disposed of according to company policies, jurisdictional regulations and manufacturers’ specifications |
Range of variables
- products include: dairy, produce, meats, poultry, seafood, dry goods, sundries
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-6.04.01L |
demonstrate knowledge of maintaining inventory |
define terminology associated with inspection and storage of products |
| explain product rotation method FIFO |
| B-6.04.02L |
demonstrate knowledge of procedures used for inventory control |
describe procedures used to conduct inventory of products |
| explain systems used for inventory control |
| describe procedures for verifying product specifications |
| describe waste management procedures |
| describe concepts of unit and weight |
| B-6.04.03L |
demonstrate knowledge of jurisdictional regulations pertaining to safe food handling practices |
interpret jurisdictional regulations pertaining to safe food handling practices |
Range of variables
- products include: dairy, produce, meats, poultry, seafood, dry goods, sundries
- product specifications include: market forms, shelf life, case size, unit as purchased, product type, colour
- waste management procedures include: recycling, composting, discarding, reduce, re-use
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Task B-7 Performs trade activities
Task descriptor
Cooks are expected to perform the following activities throughout all major work activities of the trade. Cooks may plate or present products as required.
B-7.01 Uses recipes
B-7.01 Uses recipes
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yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-7.01.01P |
follow recipe sequence |
recipe sequence is followed according to recipe specifications |
| B-7.01.02P |
measure amounts of ingredients |
amounts of ingredients are measured according to recipe specifications |
| B-7.01.03P |
maintain consistency when converting recipes |
consistency is maintained when converting recipes |
| B-7.01.04P |
determine ingredient substitutions |
ingredient substitutions are determined according to factors |
| B-7.01.05P |
adjust seasoning |
seasoning is adjusted according to recipe specifications and desired results |
Range of variables
- factors include: menu requirements, dietary requirements, demographics, budget, availability
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-7.01.01L |
demonstrate knowledge of systems of measurement and their conversions |
define terminology associated with systems of measurement |
| identify systems of measurement and their abbreviations |
| identify tools and equipment used to weigh and measure, and describe their procedures for use |
| describe method used to convert between metric, Imperial and American standard |
| describe method used to convert between volume and weights |
| B-7.01.02L |
demonstrate knowledge of procedures used to follow recipes |
describe procedures used to follow recipes |
| describe procedures used to adjust recipe yields and perform conversions |
B-7.02 Performs portion control
B-7.02 Performs portion control
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yes |
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yes |
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NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-7.02.01P |
portion product |
product is portioned according to recipe specifications |
| B-7.02.02P |
convert volume, weight and temperature |
volume, weight and temperature are converted according to metric, Imperial and American standard conversions |
| B-7.02.03P |
use portion control utensils |
portion control utensils are used according to recipe specifications |
Range of variables
- portion control utensils include: measuring cups, portion bags, scales, ladles, portion cake cutters
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-7.02.01L |
demonstrate knowledge of performing portion control and its associated applications |
describe procedures used to adjust recipe yields and perform conversions |
| identify foods that require portioning |
| identify types of portion control utensils,and describe their applications and procedures for use |
| B-7.02.02L |
demonstrate knowledge of systems of measurement and their conversions |
describe methods used to convert between volume, weight and temperature |
| define terminology associated with systems of measurement |
| identify systems of measurement and their abbreviations |
| identify tools and equipment used to weigh and measure, and describe their procedures for use |
Range of variables
- portion control utensils include: measuring cups, portion bags, scales, ladles, portion cake cutters
B-7.03 Presents finished product
B-7.03 Presents finished product
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| yes |
yes |
yes |
yes |
yes |
yes |
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NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-7.03.01P |
identify menu item components |
menu item components are identified to prepare for plating and presentation |
| B-7.03.02P |
select and use tools used for plating and presentation |
tools used for plating and presentation are selected according to factors |
| B-7.03.03P |
coordinate cooked product supply |
cooked product supply is coordinated for transport, plating and presentation |
| B-7.03.04P |
determine plating and presentation design, components and plating sequence |
plating and presentation design, components and sequence is determined according to factors |
| B-7.03.05P |
assemble components |
components are assembled according to recipe specifications |
| B-7.03.06P |
ensure accuracy, consistency and quality of final plating and presentation |
accuracy, consistency and quality of final plating and presentation is done according to recipe specifications |
| B-7.03.07P |
maintain safe food temperature when plating, presenting and transporting |
safe food temperature is maintained when plating, presenting and transporting foods using appropriate equipment according to jurisdictional regulations |
| B-7.03.08P |
label packaged foods |
packaged foods are labelled according to company policy and jurisdictional regulations |
Range of variables
- factors include: standardized recipe, style of service, type of food, resources at hand, temperature of food, cost
- transporting foods includes: off-site catering, take-out/delivery service, home meal replacements (HMR)
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-7.03.01L |
demonstrate knowledge of plating and presenting finished products |
identify types of service wares |
| describe importance of colour, focal point and flow |
| describe guidelines for plating and presentation |
| explain time required for plating and presentation |
| explain importance of required service ware temperature and cleanliness for plating and presentation |
| describe required food temperature and holding times |
| identify types of presentation styles |
| describe time considerations of foods when plating and presenting products |
| B-7.03.02L |
demonstrate knowledge of procedures used to plate and present finished products |
describe procedures used to plate and present finished products |
| describe method used to calculate quantity of service wares required |
| B-7.03.03L |
demonstrate knowledge of packaging finished products |
identify types of packaging |
| describe required food temperature and holding times |
Range of variables
- service wares include: plates, platters, take-out containers, hotel pans, bowls, ceramic, plastic, steel, mirrors, paper, bamboo, porcelains, slate, hard woods
- types of presentation styles include: center, stacking, flat
B-7.04 Uses convenience foods
B-7.04 Uses convenience foods
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yes |
yes |
yes |
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NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-7.04.01P |
identify convenience type products |
convenience type products are identified according to manufacturers’ specifications and recipe specifications |
| B-7.04.02P |
follow manufacturers’ directions |
directions are followed according to manufacturers’ specifications |
| B-7.04.03P |
apply convenience type products |
convenience type products are applied according to manufacturers’ specifications, recipe specifications and desired results |
Range of variables
- convenience type products include: soup bases, sauce bases, frozen products, canned products, ready-to-bake dough products, fully cooked, dehydrated
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-7.04.01L |
demonstrate knowledge of preparing convenience type products |
identify convenience type products and describe their applications |
| describe terminology used with convenience type products |
| interpret labels of convenience type products |
| identify factors to consider when determining use of convenience type products |
| identify potential hazards and allergens |
| identify potential dietary requirements specific to convenience type products |
| B-7.04.02L |
demonstrate knowledge of procedures used to apply convenience type products |
describe procedures used to apply convenience type products |
Range of variables
- convenience type products include: soup bases, sauce bases, frozen products, canned products, ready-to-bake dough products, fully cooked, dehydrated
- terminology includes: ready-to-serve (RTS), ready-to-use (RTU), thaw and serve (T&S) and heat and serve, ready-to-bake, proof-and-bake, ultra-high temperatures (UHT) processed, bake-in-bag, boil-in-bag
- factors include: raw product costs, time constraints, storage considerations, labour, potential allergies, consistency
- potential hazards and allergens include: gluten, sodium content, sugar content, peanuts and tree nuts, soy, dairy, sesame, shellfish
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
Task B-8 Adapts cooking practices to meet dietary requirements
Task descriptor
Practicing food safety procedures is a critical component of the food service industry and ensures consumer and employee health and safety. In order to ensure consumer satisfaction, cooks accommodate dietary requirements including cultural, allergies, ethical, religious, environmental, individual preference and health-related.
B-8.01 Adapts kitchen practices to meet dietary requirements
B-8.01 Adapts kitchen practices to meet dietary requirements
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NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-8.01.01P |
identify modifications to preparation areas, practices and procedures |
modifications to preparation areas, practices and procedures are identified to meet dietary requirements |
| B-8.01.02P |
perform modifications to preparation areas |
preparation areasare modifiedto accommodate dietary requirements |
| B-8.01.03P |
modify food preparation, cooking and serving procedures |
food preparation, cooking and serving procedures are modified to avoid cross contamination according to dietary requirements |
Range of variables
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- modifications to preparation areas include: using specialized equipment to isolate allergens, dedicated prep areas for allergens, preventing cross-contamination (allergens, cultural practices)
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-8.01.01L |
demonstrate knowledge of adapting food practices to dietary requirements |
identify types of dietary requirements |
| identify types of diets and eating regimes |
| describe food ingredients, allergens and potential substitutes |
| interpret labelling to identify potential hazards and allergens |
| explain kitchen practices and adaptations to accommodate dietary requirements |
| identify factors to consider when modifying a menu |
| B-8.01.02L |
demonstrate knowledge of procedures used to modify preparation areas |
describe procedures used to modify preparation areas |
Range of variables
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- diets and eating regimes include: all protein, macrobiotic, vegan, vegetarian, gluten-free, raw and paleo diets, keto, diabetic, Halal, Kosher, Hindu
- factors include: variety, colour, dietary requirements, nutrition, use of product, cooking methods clientele/demographics, food recalls and advisories
B-8.02 Selects ingredients to meet dietary requirements
B-8.02 Selects ingredients to meet dietary requirements
| NL |
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PE |
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MB |
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| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
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yes |
yes |
NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-8.02.01P |
identify dietary requirements |
dietaryrequirements are identified and documented |
| B-8.02.02P |
propose alternate dish |
alternate dish is proposed to meet dietary requirements if recipe cannot be modified |
| B-8.02.03P |
select substitute ingredients |
substitute ingredients are selected according to dietary requirements |
Range of variables
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-8.02.01L |
demonstrate knowledge of selecting ingredients to meet dietary requirements |
describe food ingredients, allergens and substitutes |
| identify factors to consider when selecting alternative ingredients |
Range of variables
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- factors include: allergies and intolerances, variety, colour, dietary requirements, nutrition, use of product, cooking methods, clientele/demographics
B-8.03 Prepares food to meet dietary requirements
B-8.03 Prepares food to meet dietary requirements
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MB |
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NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-8.03.01P |
modify recipes |
recipes are modified by substituting ingredients to meet dietary requirements |
| B-8.03.02P |
modify cooking procedures |
cooking procedures are modified with substitute ingredients while avoiding cross contamination according to dietary requirements |
| B-8.03.03P |
prepare alternate dish |
alternate dish is prepared according to dietary requirements and labelled |
| B-8.03.04P |
identify dish and advise service team |
dish is identified and service team is advised of dietary requirements |
Range of variables
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-8.03.01L |
demonstrate knowledge of preparing food to meet dietary requirements |
identify food ingredients, allergens and substitutes |
| identify factors to consider when selecting alternate ingredients |
| identify factors to consider when proposing alternate dish to accommodate dietary requirements |
| B-8.03.02L |
demonstrate knowledge of procedures used to prepare food to meet dietary requirements |
describe procedures used to prepare food to meet dietary requirements |
| describe procedures used to adjust recipe yields and perform conversions |
Range of variables
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
Task B-9 Uses communication and mentoring techniques
Task descriptor
Learning in the trades is done primarily in the workplace with tradespeople passing on their skills and knowledge to apprentices, as well as sharing knowledge among themselves. Apprenticeship is, and always has been about mentoring – learning workplace skills and passing them on. Because of the importance of this to the trade, this task covers the activities related to communication in the workplace and mentoring skills.
B-9.01 Uses communication techniques
B-9.01 Uses communication techniques
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NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-9.01.01P |
demonstrate communication practices with individuals or in a group |
instructions and messages are understood by all parties involved in communication |
| B-9.01.02P |
listen using active listening practices |
steps of active listening are utilized |
| B-9.01.03P |
receive and respond to feedback on work |
response to feedback indicate understanding and corrective measures are taken |
| B-9.01.04P |
explain and provide feedback |
explanation and timely feedback is provided and task is carried out as directed |
| B-9.01.05P |
ask open-ended questions to improve communication |
open-ended questions enhance understanding, on‑the‑job training and goal setting |
| B-9.01.06P |
participate in safety and information meetings |
meetings are attended, information is relayed to workforce, and is understood and applied |
| B-9.01.07P |
share information |
information is shared with people in workplace |
| B-9.01.08P |
communicate with consumers |
consumers’ preferences are determined through communicating and interacting |
| B-9.01.09P |
coordinate tasks with co-workers |
tasks are coordinated with co-workers and completed in a timely manner |
| B-9.01.10P |
maintain a respectful attitude |
a respectful attitude is maintained at all times |
Range of variables
- active listening includes: hearing, interpreting, reflecting, responding, paraphrasing
- people in workplace include: other tradespeople, colleagues, apprentices, supervisors, clients, suppliers, patrons
- communicating includes: verbal, non-verbal, digital, written
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-9.01.01L |
demonstrate knowledge of trade terminology |
define terminology used in the trade |
| B-9.01.02L |
demonstrate knowledge of effective communication practices |
describe importance of using effective verbal and non-verbal communication with people in workplace |
| identify sources of information to effectively communicate |
| identify communication and learning styles |
| describe effective listening and speaking skills |
| identify personal responsibilities and attitudes that contribute to on-the-job success |
| identify value of diversity in workplace |
| identify communication that constitutes harassment and discrimination |
Range of variables
- people in workplace include: other tradespeople, colleagues, apprentices, supervisors, clients, suppliers, patrons
- sources of information include: regulations, codes, occupational health and safety requirements, company and client documentation
- learning styles include: seeing it, hearing it, trying it
- personal responsibilities and attitudes include: asking questions, working safely, accepting constructive feedback, time management and punctuality, respect for people in workplace, good stewardship of materials, tools and property, efficient work practice
- harassment includes: objectionable conduct, comment or display made either on a one-time or continuous basis that demeans, belittles, or causes personal humiliation or embarrassment to recipient
- discrimination is prohibited based on: race, national or ethnic origin, colour, religion, age, sex, sexual orientation, gender identity or expression, marital status, family status, disability, genetic characteristics, pardoned conviction
B-9.02 Uses mentoring techniques
B-9.02 Uses mentoring techniques
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NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| B-9.02.01P |
identify and communicate learning objective and point of lesson |
apprentice or learner can explain objective and point of lesson |
| B-9.02.02P |
link lesson to other lessons and job |
lesson order and unplanned learning opportunities are defined |
| B-9.02.03P |
demonstrates performance of a skill to an apprentice or learner |
steps required to demonstrate a skill are performed |
| B-9.02.04P |
set up conditions required for an apprentice or learner to practice a skill |
practice conditions are set up so that skill can be practiced safely by apprentice or learner |
| B-9.02.05P |
assess apprentice or learner’s ability to perform tasks with increasing independence |
performance of apprentice or learner improves with practice to a point where skill can be done with little supervision |
| B-9.02.06P |
give support and feedback for improvement |
apprentice adopts best practice after having been given timely support and feedback for improvement |
| B-9.02.07P |
document technical training opportunities |
training opportunities are documented to use as a planning tool for future training |
| B-9.02.08P |
support apprentices or learners in pursuing technical training opportunities |
technical training is completed within timeframe prescribed by apprenticeship authority |
| B-9.02.09P |
support harassment free workplace |
workplace is harassment and discrimination-free and employees are encouraged to speak out against harassment and discrimination |
| B-9.02.10P |
assess apprentice or learner suitability to trade |
apprentice or learner is given timely feedback that helps them identify their own strengths and weaknesses and suitability for trade |
Range of variables
- steps required to demonstrate a skill include: understanding the who, what, where, when, why, and how, explaining, showing, giving encouragement, following up to ensure skill is performed correctly
- practice conditions means: guided, limited independence, full independence
- harassment includes: objectionable conduct, comment or display made either on a one-time or continuous basis that demeans, belittles, or causes personal humiliation or embarrassment to the recipient
- discrimination is prohibited based on: race, national or ethnic origin, colour, religion, age, sex, sexual orientation, gender identity or expression, marital status, family status, disability, genetic characteristics, pardoned conviction
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| B-9.02.01L |
demonstrate knowledge of strategies for learning skills in workplace |
describe importance of individual experience |
| describe shared responsibilities for workplace learning |
| determine one’s own learning preferences and explain how these relate to learning new skills |
| describe importance of different types of skills in workplace |
| describe importance of essential skills in workplace |
| identify different learning styles |
| identify different learning needs and strategies to meet these |
| identify strategies to assist in learning a skill |
| B-9.02.02L |
demonstrate knowledge of strategies for teaching skills in the workplace |
identify different roles played by a workplace mentor |
| describe teaching skills |
| explain importance of identifying point of a lesson |
| identify how to choose a good time and place to present a lesson |
| explain importance of linking lessons |
| identify components of skill (context) |
| describe considerations in setting up opportunities for skill practice |
| explain importance of providing feedback |
| identify techniques for giving effective feedback |
| describe a skills assessment |
| identify methods of assessing progress |
| explain how to adjust a lesson to different situations |
Range of variables
- essential skills are: reading, writing, document use, oral communication, numeracy, thinking, working with others, digital technology, continuous learning
- learning styles include: seeing it, hearing it, trying it
- learning needs include: learning disabilities, learning preferences, language proficiency
- strategies to assist in learning a skill include: understanding basic principles of instruction, developing coaching skills, being mature and patient, providing feedback
- teaching skills include: identifying point of lesson, linking lesson, demonstrating skill, providing practice, giving feedback, assessing skills and progress