Table of contents
- Task M-36 Prepares dough-based products
- Task M-37 Prepares batter-based products
- Task M-38 Prepares creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
- M-38.01 Selects ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
- M-38.02 Processes ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
- M-38.03 Finishes creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
- Task M-39 Assembles cakes
- Task M-40 Prepares savoury and sweet pastries and pies
- Task M-41 Prepares chocolate
Task M-36 Prepares dough-based products
Task descriptor
Dough, sweet and savoury, is used to make items such as pasta, breads, samosas, egg rolls, pie shells, pastries and cookies. It can be shaped and moulded. Additional ingredients and texture elements can be introduced to provide variety.
M-36.01 Selects ingredients for dough
M-36.01 Selects ingredients for dough
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-36.01.01P |
identify required ingredients |
required ingredients used in various dough-based products are identified according to recipe specification |
| M-36.01.02P |
identify quality and freshness of dough ingredients |
quality of dough ingredients are identified according to best before date and sensory assessment |
Range of variables
- ingredients include: flours, fats, egg, sweeteners, liquids, leavening agents, dairy products, specialty products, flavorings, seasonings
- dough-based products include: pastas, noodles, pies, tarts, flans, cookies, breads, samosas, egg rolls, pastries, bread dough, crackers, rolls/buns, profiteroles, pizza
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-36.01.01L |
demonstrate knowledge of doughs and dough-based products and their applications |
identify types of dough used for various dough-based products, and describe their characteristics and applications |
| identify types of dough-based products, and describe their characteristics and applications |
| define terminology associated with doughs |
| identify factors to consider when selecting ingredients for doughs |
| identify ingredients used in doughs, and describe their functions, characteristics and applications |
| identify dietary requirements specific toingredients for doughs |
| identify market forms (prepared and packaged) of doughs, and describe their characteristics and applications |
| M-36.01.02L |
demonstrate knowledge of procedures used to select ingredients for doughs |
describe procedures used to select ingredients for doughs |
Range of variables
- dough-based products include: pastas, noodles, pies, tarts, flans, cookies, breads, samosas, egg rolls, pastries, bread dough, crackers, rolls/buns, profiteroles, pizza
- ingredients include: flours, fats, egg, sweeteners, liquids, leavening agents, dairy products, specialty products, flavorings, seasonings
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
M-36.02 Processes ingredients for dough
M-36.02 Processes ingredients for dough
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| yes |
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yes |
yes |
yes |
yes |
yes |
yes |
yes |
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NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-36.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications and desired results |
| M-36.02.02P |
measure ingredients |
ingredients are measured according to recipe specifications |
| M-36.02.03P |
mix ingredients |
ingredients are mixed according to recipe specifications and desired results |
| M-36.02.04P |
apply methods |
methods are applied according to recipe specifications and desired results |
Range of variables
- tools and equipment include: sifters, mixers, sheeters, rolling pins, proofers
- measure: weight, volume, size
- ingredients include: flours, fats, egg, sweeteners, liquids, leavening agents, dairy products, specialty products, flavorings, seasonings
- methods include: rolling, shaping, folding, scoring, resting, proofing, benching, kneading, incorporating fats, portioning
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-36.02.01L |
demonstrate knowledge of doughs used for various dough-based products and their applications |
identify types of dough used for various dough-based products, and describe their characteristics and applications |
| identify types of dough-based products, and describe their characteristics and applications |
| define terminology associated with dough |
| identify factors to consider when processing ingredients for doughs |
| identify ingredients used in doughs, and describe their functions, characteristics and applications |
| identify dietary requirements specific toingredients for doughs |
| identify market forms (prepared and packaged) of doughs, and describe their characteristics and applications |
| M-36.02.02L |
demonstrate knowledge of procedures used to process ingredients for doughs |
describe methods used to process ingredients for doughs |
| identify factors to consider when determining mixing methods used for doughs |
| identify factors to consider when determining methodsfor dough |
| M-36.02.03L |
demonstrate knowledge of procedures used to handle, hold and store doughs |
describe procedures used to handle, hold and store dough |
Range of variables
- dough-based products include: pastas, noodles, pies, tarts, flans, cookies, breads, samosas, egg rolls, pastries, bread dough, crackers, rolls/buns, profiteroles, pizza
- ingredients include: flours, fats, egg, sweeteners, liquids, leavening agents, dairy products, specialty products, flavorings, seasonings
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods include: rolling, shaping, folding, scoring, resting, proofing, benching, kneading, incorporating fats, portioning
M-36.03 Cooks dough-based products
M-36.03 Cooks dough-based products
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yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-36.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| M-36.03.02P |
follow cooking methods |
cooking methods are followed according to recipe specifications and desired results |
| M-36.03.03P |
determine doneness |
doneness is determined according to sensory assessment and desired results |
Range of variables
- tools and equipment include: hand tools, ovens, fryers, steamers, pots
- cooking methods include: boiling, baking, frying, steaming, poaching
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-36.03.01L |
demonstrate knowledge of doughs used for various dough-based products and their applications |
identify types of dough used for various dough-based products, and describe their characteristics and applications |
| identify types of dough-based products, and describe their characteristics and applications |
| define terminology associated with dough |
| identify factors to consider when cooking doughs |
| identify cooking methods for doughs and describe their applications |
| identify market forms (prepared and packaged) of doughs, and describe their characteristics and applications |
| identify dietary requirements specific toingredients for doughs |
| M-36.03.02L |
demonstrate knowledge of procedures used to cook dough |
identify cooking methods for doughs and describe their applications |
| identify tools and equipment used for cooking dough |
| identify finishing ingredients applied prior to cooking dough |
| describe methods to determine doneness of dough |
Range of variables
- dough-based products include: pastas, noodles, pies, tarts, flans, cookies, breads, samosas, egg rolls, pastries, bread dough, crackers, rolls/buns, profiteroles, pizza
- cooking methods include: boiling, baking, frying, steaming, poaching
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- ingredients include: fats, sweeteners, dairy products, glaze, nuts, seeds, seasonings
- tools and equipment include: hand tools, ovens, fryers, steamers, pots
M-36.04 Finishes dough-based products
M-36.04 Finishes dough-based products
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yes |
yes |
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yes |
yes |
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NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-36.04.01P |
cool dough-based product |
dough-based product is cooled according to recipe specifications and desired results |
| M-36.04.02P |
glaze, garnish and fill dough-based product |
dough-based product is glazed and garnished according to recipe specifications and desired results |
| M-36.04.03P |
portion dough-based product |
dough-based product is portioned according to recipe specifications and desired results |
| M-36.04.04P |
assemble finished dough-based product |
dough-based product is assembled according to recipe specifications and desired results |
| M-36.04.05P |
package and store finished product |
finished product is packaged and stored to maintain freshness and shelf life |
Range of variables
- dough-based products include: pastas, noodles, pies, tarts, flans, cookies, breads, samosas, egg rolls, pastries, bread dough, crackers, rolls/buns, profiteroles
- package and store includes: wrapping, bagging, refrigerating, freezing, retail packaging, vacuum sealing, storing at room temperature
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-36.04.01L |
demonstrate knowledge of dough-based products and their uses |
identify types of dough-based products, and describe their characteristics and uses |
| define terminology associated with dough-based products |
| identify factors to consider when finishing dough-based products |
| identify ingredients used in finishing dough-based products, and describe their characteristics and applications |
| identify dietary requirements specific toingredients for doughs |
| M-36.04.02L |
demonstrate knowledge of procedures used to finish dough-based products |
describe procedures used to finish dough-based products |
| describe procedures used to portion dough-based products |
| describe procedures used to package and store finished product |
| M-36.04.03L |
demonstrate knowledge of procedures used to handle and store doughs and dough-based products |
describe procedures used to handle and store dough-based products |
Range of variables
- dough-based products include: pastas, noodles, pies, tarts, flans, cookies, breads, samosas, egg rolls, pastries, bread dough, crackers, rolls/buns, profiteroles
- ingredients include: fats, sweeteners, dairy products, glaze, nuts, seeds, seasonings
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- procedures include: brushing, dipping, spraying, salting, dusting, sprinkling, glazing, garnishing, filling
- package and store includes: wrapping, bagging, refrigerating, freezing, retail packaging, vacuum sealing, storing at room temperature
Task M-37 Prepares batter-based products
Task descriptor
Batters can be savoury or sweet, and can be used for many different applications such as muffins, Yorkshire pudding, tempura and cakes. Additional ingredients and texture elements can be introduced to provide variety.
M-37.01 Selects ingredients for batters
M-37.01 Selects ingredients for batters
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yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-37.01.01P |
identify required ingredients |
required ingredients used in various batter-based products are identified according to recipe specifications and desired results |
| M-37.01.02P |
identify quality and freshness of batter ingredients |
quality of batter ingredients are identified according to best before date and sensory assessment |
Range of variables
- ingredients include: flours, fats, egg, sweeteners, liquids, leavening agents, dairy products, specialty products, flavorings and seasonings
- batter-based products include: muffins, cakes, pop-overs, tempura, waffles, pancakes, fritters, corn bread
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-37.01.01L |
demonstrate knowledge of batters and batter-based products and their applications |
identify types of batter, and describe their characteristics and applications |
| identify types of batter-based products, and describe their characteristics and applications |
| define terminology associated with batters |
| identify factors to consider when selecting ingredients for batters |
| identify ingredients used in batters, and describe their functions, characteristics and applications |
| identify dietary requirements specific toingredients for batters |
| identify market forms (prepared and packaged) of batters, and describe their characteristics and applications |
| M-37.01.02L |
demonstrate knowledge of procedures used to select ingredients for batters used for various batter-based products |
describe procedures used to select ingredients for various batters |
Range of variables
- batter-based products include: muffins, cakes, pop-overs, tempura, waffles, pancakes, fritters, corn bread
- ingredients include: flours, fats, egg, sweeteners, liquids, leavening agents, dairy products, specialty products, flavorings and seasonings
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- market forms include: powdered, frozen, fresh
M-37.02 Processes ingredients for batters
M-37.02 Processes ingredients for batters
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yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-37.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications and desired results |
| M-37.02.02P |
measure ingredients |
ingredients are measured according to recipe specifications |
| M-37.02.03P |
mix ingredients |
ingredients are mixed according to recipe specifications and desired results |
| M-37.02.04P |
apply methods |
methods are applied according to recipe specifications and desired results |
Range of variables
- tools and equipment include: spatulas, whisks, sifters, mixers, scales, bowls
- measure includes: weight, volume, size
- ingredients include: flours, fats, egg, sweeteners, liquids, leavening agents, dairy products, specialty products, flavorings, seasonings
- methods include: resting, incorporating fats, creaming, foaming, blending, whipping, two-stage
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-37.02.01L |
demonstrate knowledge of batters used for various batter-based products and their applications |
identify types of batters, and describe their characteristics and applications |
| identify types of batter-based products, and describe their characteristics and applications |
| define terminology associated with batter |
| identify factors to consider when processing ingredients for batters |
| identify ingredients used in batters, and describe their functions, characteristics and applications |
| identify dietary requirements specific toingredients for batters |
| identify market forms (prepared and packaged) of batters, and describe their characteristics and applications |
| M-37.02.02L |
demonstrate knowledge of procedures used to process ingredients for batters used for various batter-based products |
describe methods used to process ingredients for batters used for various batter-based products |
| identify factors to consider when determining mixing methods used for batters |
| identify factors to consider when determining methodsfor batter |
| M-37.02.03L |
demonstrate knowledge of procedures used to handle, hold and store batters |
describe procedures used to handle, hold and store batter |
Range of variables
- batter-based products include: muffins, cakes, pop-overs, tempura, waffles, pancakes, fritters, corn bread
- ingredients include: flours, fats, egg, sweeteners, liquids, leavening agents, dairy products, specialty products, flavorings, seasonings
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- market forms include: powdered, frozen, fresh
M-37.03 Cooks batter-based products
M-37.03 Cooks batter-based products
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PE |
NB |
QC |
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MB |
SK |
AB |
BC |
NT |
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NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-37.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications and desired results |
| M-37.03.02P |
follow cooking methods |
cooking methods are followed according to recipe specifications and desired results |
| M-37.03.03P |
determine doneness |
doneness is determined according to sensory assessment and desired results |
Range of variables
- tools and equipment include: hand tools, ovens, fryers, pans, griddles, parchment paper
- cooking methods include: baking, frying
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-37.03.01L |
demonstrate knowledge of batters used for various batter-based products and their applications |
identify types of batters, and describe their characteristics and applications |
| identify types of batter-based products, and describe their characteristics and applications |
| define terminology associated with batter |
| identify factors to consider when cooking batters |
| identify cooking methods for batters and describe their applications |
| identify dietary requirements specific tobatters |
| M-37.03.02L |
demonstrate knowledge of procedures used to cook batter |
identify cooking methods for batters and describe their applications |
| identify tools and equipment used for cooking batter |
| identify finishing ingredients applied prior to cooking batter |
| describe procedures used to cook batter |
| describe methods to determine doneness of batter |
Range of variables
- batter-based products include: muffins, cakes, pop-overs, waffles, pancakes, profiteroles, corn bread
- cooking methods include: baking, frying
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- tools and equipment include: hand tools, ovens, fryers, pans, griddles, parchment paper
M-37.04 Finishes batter-based products
M-37.04 Finishes batter-based products
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-37.04.01P |
cool batter-based product |
batter-based product is cooled according to recipe specifications and desired results |
| M-37.04.02P |
frost, glaze, garnish or season batter-based product |
batter-based product is frosted, glazed garnished, or seasoned according to recipe specifications and desired results |
| M-37.04.03P |
portion batter-based product |
batter-based product is portioned according to recipe specifications and desired results |
| M-37.04.04P |
assemble finished batter-based product |
finished batter-based product is assembled according to recipe specifications and desired results |
| M-37.04.05P |
hold batter-based product |
batter-based product is held according to desired results and jurisdictional regulations |
| M-37.04.06P |
package and store finished product |
finished product is packaged and stored to maintain freshness and shelf life |
Range of variables
- batter-based products include: muffins, cakes, pop-overs, waffles, pancakes, corn bread
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- package and store includes: wrapping, bagging, refrigerating, freezing, retail packaging, storing at room temperature
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-37.04.01L |
demonstrate knowledge of batter-based products and their uses |
identify types of batter-based products, and describe their characteristics and uses |
| define terminology associated with batter-based products |
| identify factors to consider when finishing batter-based products |
| identify ingredients used in finishing batter-based products, and describe their characteristics and applications |
| identify dietary requirements specific tobatters |
| M-37.04.02L |
demonstrate knowledge of procedures used to finish batter-based products |
describe procedures used to finish batter-based products |
| describe procedures used to frost, glaze, garnish and season batter-based products |
| describe procedures used to portion batter-based products |
| M-37.04.03L |
demonstrate knowledge of procedures used to handle and store batters and batter-based products |
describe procedures used to package and storefinished product |
| describe procedures used to handle and store batter-based products |
Range of variables
- batter-based products include: muffins, cakes, pop-overs, waffles, pancakes, corn bread
- ingredients include: nuts, seeds, sweeteners, spices, glazes, sauces, syrups, fruit
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- package and store includes: wrapping, bagging, refrigerating, freezing, retail packaging, storing at room temperature
Task M-38 Prepares creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
Task descriptor
In preparing these items, it is important to focus on both appearance and texture. Proper techniques should be employed to ensure consistency and quality.
M-38.01 Selects ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
M-38.01 Selects ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
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NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
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NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-38.01.01P |
identify required ingredients |
required ingredients used in various creams, mousses, frozen desserts, fillings, icings, toppings and sugar work products are identified and chosen according to recipe specifications and desired results |
| M-38.01.02P |
identify quality and freshness of ingredients |
quality and freshness of ingredients are identified according to best before date and sensory assessment |
Range of variables
- ingredients include: eggs, sugar, dairy, gelatin, fruits, chocolate, flavorings
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-38.01.01L |
demonstrate knowledge of creams, mousses, frozen desserts, fillings, icings, toppings and sugar works and their applications |
define terminology associated with creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
| identify types of creams, mousses, frozen desserts, fillings, icings, toppings and sugar works, and describe their characteristics and applications |
| identify factors to consider when selecting ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
| identify dietary requirements specific toingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
| identify ingredients used in creams, mousses, frozen desserts, fillings, icings, toppings and sugar works, and describe their characteristics and applications |
| identify market forms (prepared and packaged) of creams, mousses, frozen desserts, fillings, icings, toppings and sugar works, and describe their characteristics and applications |
| M-38.01.02L |
demonstrate knowledge of procedures used to select ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
describe procedures used to select ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
| M-38.01.03L |
demonstrate knowledge of procedures used to handle and store ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
describe procedures used to handle and store ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
Range of variables
- ingredients include: eggs, sugar, dairy, gelatin, fruits, chocolate, flavorings
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- market forms include: frozen, fresh, shelf-stable
M-38.02 Processes ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
M-38.02 Processes ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-38.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications and desired results |
| M-38.02.02P |
mix ingredients |
ingredients are mixed according to recipe specifications and desired results |
| M-38.02.03P |
prepare pans and moulds |
pans and moulds are prepared with materials according to recipe specifications and desired results |
| M-38.02.04P |
follow temperature stages |
temperaturestages for cooking sugar are followed using sensory assessment and thermometers according to recipe specifications and desired results |
| M-38.02.05P |
apply methods |
methods are applied according to recipe specifications and desired results |
| M-38.02.06P |
portion and scale mixed ingredients |
mixed ingredients are portioned and scaled according to recipe specifications and desired results |
Range of variables
- tools and equipment include: bain-marie, mixers, scoops, piping bags, moulds, ice cream makers, whipped cream canisters, candy thermometer, heat lamps, torches, copper pots
- ingredients include: eggs, sugar, dairy, gelatin, fruits, chocolate, flavorings
- materials include: parchment, acetate, wax paper
- methods include: cooking or baking custards, cooling, moulding, piping, churning, freezing, tempering, folding, emulsifying, whipping
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-38.02.01L |
demonstrate knowledge of creams, mousses, frozen desserts, fillings, icings, toppings and sugar works and their applications |
define terminology associated with creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
| identify types of creams, mousses, frozen desserts, fillings, icings, toppings and sugar works, and describe their characteristics and applications |
| identify factors to consider when processing ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
| identify dietary requirements specific toingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar work products |
| identify ingredients used in creams, mousses, frozen desserts, fillings, icings, toppings and sugar works, and describe their characteristics and applications |
| identify market forms (prepared and packaged) of creams, mousses, frozen desserts, fillings, icings, toppings and sugar works, and describe their characteristics and applications |
| M-38.02.02L |
demonstrate knowledge of procedures used to process ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
describe methods used to process ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
| M-38.02.03L |
demonstrate knowledge of procedures used to handle, package and store creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
describe procedures used to handle, package and store creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
Range of variables
- ingredients include: eggs, sugar, dairy, gelatin, fruits, chocolate, flavorings
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- market forms include: frozen, fresh, shelf-stable
- methods include: cooking or baking custards, cooling, moulding, piping, churning, freezing, tempering, folding, emulsifying, whipping
M-38.03 Finishes creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
M-38.03 Finishes creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
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NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-38.03.01P |
unmould products |
products are unmoulded according to desired results |
| M-38.03.02P |
apply finishing techniques |
finishing techniques are applied according to recipe specifications and desired results |
| M-38.03.03P |
package and store finished product |
finished product is packaged and stored to maintain freshness and shelf life |
Range of variables
- products include: baked and stirred custards, parfaits, soufflés, ice creams, Bavarians, meringues, buttercreams, frostings, ganache, coulis, caramels, brittles, toffees
- finishing techniques include: tempering, torching, glazing, spraying, garnishing, pulling sugar
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-38.03.01L |
demonstrate knowledge of creams, mousses, frozen desserts, fillings, icings, toppings and sugar works and their applications |
define terminology associated with creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
| identify types of creams, mousses, frozen desserts, fillings, icings, toppings and sugar works, and describe their characteristics and applications |
| identify factors to consider when finishing creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
| identify dietary requirements specific tocreams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
| identify market forms (prepared and packaged) of creams, mousses, frozen desserts, fillings, icings, toppings and sugar works, and describe their characteristics and applications |
| M-38.03.02L |
demonstrate knowledge of procedures used to finish creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
describe finishing techniques used to finish creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
| M-38.03.03L |
demonstrate knowledge of procedures used to handle, package and store creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
describe procedures used to handle, package and store creams, mousses, frozen desserts, fillings, icings, toppings and sugar works |
Range of variables
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- market forms include: frozen, fresh, shelf-stable
- finishing techniques include: tempering, torching, glazing, spraying, garnishing, pulling sugar
Task M-39 Assembles cakes
Task descriptor
This section assumes that the filling, icing and cake have been prepared and stored. It is important to complement the cake with the appropriate fillings, icings and garnishes. Assembling and displaying cakes is about presentation and appeal.
M-39.01 Selects cake components for assembly
M-39.01 Selects cake components for assembly
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-39.01.01P |
identify required cake components |
cake components required for assembly of a cake are identified according to recipe specifications and desired results |
| M-39.01.02P |
identify quality of cake components |
quality of cake components is identified according to sensory assessment |
Range of variables
- cake components include: icing, filling, toppings, garnishes, glazes, meringues and dessert sauces, nuts, praline, fruit, cake, ganache, mousse, creams
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-39.01.01L |
demonstrate knowledge of cakes, their components and applications |
define terminology associated with cakes and their components |
| identify types of cakes and describe their characteristics |
| identify cake components and describe their characteristics |
| identify factors to consider when selecting cake components |
| identify dietary requirements specific tocake components |
| identify market forms (prepared and packaged) of cake components, and describe their characteristics and applications |
| M-39.01.02L |
demonstrate knowledge of procedures used to select cake components |
describe procedures used to select cake components |
Range of variables
- cake components include: icing, filling, toppings, garnishes, glazes, meringues and dessert sauces, nuts, praline, fruit, cake, ganache, mousse, creams
- types of cakes include: black forest, pound, carrot, cheesecake, wedding cake
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
M-39.02 Finishes cakes
M-39.02 Finishes cakes
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-39.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications and desired results |
| M-39.02.02P |
apply finishing techniques |
finishing techniques are applied to cakes according to recipe specifications and desired results |
| M-39.02.03P |
apply decorations |
decorations are assembled and applied to cake according to recipe specifications and desired results |
| M-39.02.04P |
package and store finished product |
finished product is packaged and stored to maintain freshness and shelf life |
Range of variables
- tools and equipment include: spatulas, air brushes, piping bags and tips, pedestals
- techniques include: piping, combing, dusting, sprinkling, writing
- decorations include: crumbs, coconut, chocolate, piping, fruit, fondant, cookies
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-39.02.01L |
demonstrate knowledge of cakes, their components and applications |
define terminology associated with cakes and their components |
| identify types of cakes and describe their characteristics |
| identify cake components and describe their characteristics |
| identify factors to consider when finishing with various cake components |
| identify dietary requirements specific tocake components |
| identify market forms (prepared and packaged) of cake components, and describe their characteristics and applications |
| M-39.02.02L |
demonstrate knowledge of procedures used to finish cakes |
describe procedures used to assemble and decorate cake |
| describe techniques used to finish cakes |
| M-39.02.03L |
demonstrate knowledge of procedures used to handle and store cakes and their components |
describe procedures used to handle and store cakes and their components |
Range of variables
- cake components include: icing, garnishes, glazes, meringues and dessert sauces, nuts, praline, fruit, ganache, creams
- types of cakes include: black forest, pound, carrot, cheesecake, wedding cake
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- techniques include: piping, combing, dusting, sprinkling, writing
Task M-40 Prepares savoury and sweet pastries and pies
Task descriptor
Cooks are required to know how to make savoury and sweet pastries and pies. Assembling and displaying savoury and sweet pastries and piesrequires attention to presentation and appeal. It is important to complement the product with the appropriate fillings and garnishes.
For the purpose of this RSOS, the fillings, icing, glazes and doughs have been prepared and stored.
M-40.01 Selects ingredients for savoury and sweet pastries and pies
M-40.01 Selects ingredients for savoury and sweet pastries and pies
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-40.01.01P |
identify required ingredients |
required ingredients to assemble a variety of savoury and sweet pastries and pies are identified according to recipe specifications |
| M-40.01.02P |
identify quality and freshness of ingredients for savoury and sweet pastries and pies |
quality and freshness of ingredients for savoury and sweet pastries and pies are identified according to sensory assessment |
Range of variables
- ingredients include: doughs (sweet, short, yeast raised), flavorings, seasonings, apricot glaze, marzipan
- savoury and sweet pastries and pies include: meat pie, Jamaican patty, Danish, calzone, empanada, samosa, spanakopita, cream puff, cannoli, fruit pie, turn-over, sugar pie, custard pie
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-40.01.01L |
demonstrate knowledge of savoury and sweet pastries and pies and fillings, and their applications |
define terminology associated with savoury and sweet pastries and pies and fillings |
| identify types of savoury and sweet pastry and pie doughs, and describe their characteristics and applications |
| identify factors to consider when selecting ingredients for savoury and sweet pastries and pies |
| identify ingredients used in savoury and sweet pastries and pies, and describe their characteristics and applications |
| identify dietary requirements specific toingredients used in savoury and sweet pastries and pies |
| identify types of fillings, and describe their characteristics and applications |
| identify market forms (prepared and packaged) of savoury and sweet pastries and pies and fillings, and describe their characteristics and applications |
| M-40.01.02L |
demonstrate knowledge of procedures used to select ingredients for savoury and sweet pastries and pies |
describe procedures used to select ingredients for savoury and sweet pastries and pies |
Range of variables
- savoury and sweet pastries and pies include: meat pie, Jamaican patty, Danish, calzone, empanada, samosa, spanakopita, cream puff, cannoli, fruit pie, turn-over, sugar pie, custard pie
- ingredients include: doughs (sweet, short, yeast raised), flavorings, seasonings, apricot glaze, marzipan
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- types of fillings includes: protein, cheese, egg, vegetable, fruit, custard
M-40.02 Assembles savoury and sweet pastries and pies
M-40.02 Assembles savoury and sweet pastries and pies
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-40.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| M-40.02.02P |
apply assembly methods |
assembly methods are followed according to recipe specifications |
Range of variables
- tools and equipment include: rolling pins, pie dockers, cutters, piping bags, bowls, pans
- methods include: piping, filling, layering, rolling, shaping, egg washing, venting, folding, topping
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-40.02.01L |
demonstrate knowledge of savoury and sweet pastries and pies and fillings, and their applications |
define terminology associated with savoury and sweet pastries and pies and fillings |
| identify types of savoury and sweet pastry and pie doughs, and describe their characteristics and applications |
| identify factors to consider when selecting ingredients for savoury and sweet pastries and pies |
| identify ingredients used in savoury and sweet pastries and pies and fillings, and describe their characteristics and applications |
| identify dietary requirements specific tosavoury and sweet pastries and pies |
| identify types of fillings, and describe their characteristics and applications |
| identify market forms (prepared and packaged) of savoury and sweet pastries and pies and fillings, and describe their characteristics and applications |
| M-40.02.02L |
demonstrate knowledge of proceduresused to assemble savoury and sweet pastries and pies |
describe methods used to assemble savoury and sweet pastries and pies |
Range of variables
- savoury and sweet pastries and pies include: meat pie, Jamaican patty, Danish, calzone, empanada, samosa, spanakopita, cream puff, cannoli, fruit pie, turn-over, sugar pie, custard pie
- ingredients include: doughs (sweet, short, yeast raised), flavorings, seasonings, apricot glaze, marzipan, egg wash
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- types of fillings include: protein, cheese, egg, vegetable, fruit, custard
- methods include: piping, filling, layering, rolling, shaping, egg washing, venting, folding, topping
M-40.03 Cooks savoury and sweet pastries and pies
M-40.03 Cooks savoury and sweet pastries and pies
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-40.03.01P |
select and use cooking tools and equipment |
cooking tools and equipment are selected and used according to recipe specifications |
| M-40.03.02P |
follow cooking methods |
cooking methods are followed according to recipe specifications |
| M-40.03.03P |
determine doneness |
doneness is determined according to sensory assessment or internal temperature |
Range of variables
- cooking tools and equipment include: ovens (convection, conventional, combination), fryer, pans
- cooking methods include: baking, frying, toasting
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-40.03.01L |
demonstrate knowledge of savoury and sweet pastries and pies and fillings, and their applications |
define terminology associated with savoury and sweet pastries and pies and fillings |
| identify types of pastry and pie doughs, and describe their characteristics and applications |
| identify factors to consider when selecting ingredients for savoury and sweet pastries and pies |
| identify ingredients used in savoury and sweet pastries and pies, and describe their characteristics and applications |
| identify dietary requirements specific tosavoury and sweet pastries and pies |
| identify types of fillings, and describe their characteristics and applications |
| identify market forms (prepared and packaged) of savoury and sweet pastries and pies and fillings, and describe their characteristics and applications |
| M-40.03.02L |
demonstrate knowledge of procedures used to cook savoury and sweet pastries and pies |
describe cooking methods used to cook savoury and sweet pastries and pies |
| describe procedures used to determine doneness of savoury and sweet pastries and pies |
Range of variables
- savoury and sweet pastries and pies include: meat pie, Jamaican patty, Danish, calzone, empanada, samosa, spanakopita, cream puff, cannoli, fruit pie, turn-over, sugar pie, custard pie
- ingredients include: dough, flavorings, seasonings, egg wash, toppings
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- types of fillings includes: protein, cheese, egg, vegetable, fruit, custard
- cooking methods include: baking, frying, toasting
M-40.04 Finishes savoury and sweet pastries and pies
M-40.04 Finishes savoury and sweet pastries and pies
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-40.04.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| M-40.04.02P |
apply finishing techniques |
savoury and sweet pastries and pies are finished according to recipe specifications and desired results |
| M-40.04.03P |
store and hold finished product |
finished product is stored and held to maintain freshness and shelf life according to recipe specifications and jurisdictional regulations |
Range of variables
- tools and equipment include: spatulas, piping bags, pastry brushes, torch, warmer, hot box, display cabinet, cooler
- savoury and sweet pastries and pies include: meat pie, Jamaican patty, Danish, calzone, empanada, samosa, spanakopita, cream puff, cannoli, fruit pie, turn-over, sugar pie, custard pie
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-40.04.01L |
demonstrate knowledge of savoury and sweet pastries and pies and fillings, and their applications |
define terminology associated with savoury and sweet pastries and pies and fillings |
| identify types of pastry and pie doughs, and describe their characteristics and applications |
| identify factors to consider when finishing ingredients for savoury and sweet pastries and pies |
| identify ingredients used in pastries and pies, and describe their characteristics and applications |
| identify dietary requirements specific tosavoury and sweet pastries and pies |
| identify market forms (prepared and packaged) of savoury and sweet pastries and pies and fillings, and describe their characteristics and applications |
| M-40.04.02L |
demonstrate knowledge of procedures used to finish savoury and sweet pastries and pies |
describe procedures used to finish and present savoury and sweet pastries and pies |
| M-40.04.03L |
demonstrate knowledge of procedures used to hold, handle and store finished savoury and sweet pastries and pies |
describe procedures used to hold, handle and store finished savoury and sweet pastries and pies |
Range of variables
- savoury and sweet pastries and pies include: meat pie, Jamaican patty, Danish, calzone, empanada, samosa, spanakopita, cream puff, cannoli, fruit pie, turn-over, sugar pie, custard pie
- ingredients include: flavorings, seasonings, glazes, toppings, sugar, meringue
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
Task M-41 Prepares chocolate
Task descriptor
Chocolate is a versatile but delicate component used in many styles and types of cooking. Chocolate is consumed in many forms. In this task, the focus is on chocolate-related items such as truffles, ganaches, dipping chocolate and other confections. Care and attention is needed when handling and storing chocolate and its components.
M-41.01 Selects chocolate and ingredients
M-41.01 Selects chocolate and ingredients
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
no |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-41.01.01P |
identify types of chocolate |
types of chocolate are identified according to desired results and recipe specifications |
| M-41.01.02P |
identify ingredients |
required ingredients are selected according to recipe specifications |
Range of variables
- types of chocolate include: white, dark, milk, couverture, coating chocolate, compound, ruby
- ingredients include: cocoa butter, cocoa powder, inclusions (nuts, fruit), cream, butter, flavorings
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-41.01.01L |
demonstrate knowledge of chocolate and its applications |
define terminology associated with chocolate |
| identify types of chocolate, and describe their properties and applications |
| identify dietary requirements specific tochocolate |
| identify factors to consider when selecting ingredients for chocolate |
| identify ingredients used in chocolate, and describe their characteristics and applications |
| identify market forms (prepared and packaged) of chocolate, and describe their characteristics and applications |
| M-41.01.02L |
demonstrate knowledge of procedures used to select types of chocolate |
describe procedures used to select types of chocolate |
| describe procedures used to handle types of chocolate |
| M-41.01.03L |
demonstrate knowledge of procedures used to select ingredients |
describe procedures used to select ingredients used in chocolate products |
| describe procedures used to handle ingredients used in chocolate products |
Range of variables
- types of chocolate include: white, dark, milk, couverture, coating chocolate, compound, ruby
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- ingredients include: cocoa butter, cocoa powder, inclusions (nuts, fruit), cream, butter, flavorings
M-41.02 Processes chocolate
M-41.02 Processes chocolate
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
no |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-41.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications and desired results |
| M-41.02.02P |
apply tempering techniques |
chocolate is tempered according to recipe specifications and desired results |
Range of variables
- tools and equipment include: bain-marie, thermometer, tempering machines, bowls, marble slabs, moulds, wooden spoons
- tempering techniques include: tabling, seeding, microwaving, tempering machine, holding
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-41.02.01L |
demonstrate knowledge of chocolate and its applications |
define terminology associated with chocolate |
| identify types of chocolate, and describe their properties and applications |
| identify dietary requirements specific tochocolate |
| identify factors to consider when processing ingredients for chocolates |
| identify ingredients used in chocolates, and describe their characteristics and applications |
| identify market forms (prepared and packaged) of chocolate, and describe their characteristics and applications |
| M-41.02.02L |
demonstrate knowledge of procedures used to process chocolate |
describe procedures used to select and use tools and equipment |
| describe tempering techniques used to temper chocolate |
| describe procedures used to combine ingredients |
Range of variables
- types of chocolate include: white, dark, milk, couverture, coating chocolate, compound, ruby
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- ingredients include: cocoa butter, cocoa powder, inclusions (nuts, fruit), cream, butter, flavorings
- tools and equipment include: bain-marie, thermometer, tempering machines, bowls, marble slabs, moulds, wooden spoons
- tempering techniques include: tabling, seeding, microwaving, tempering machine, holding
M-41.03 Finishes chocolate
M-41.03 Finishes chocolate
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
no |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| M-41.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications and desired results |
| M-41.03.02P |
apply finishing techniques |
finishing techniques are applied to chocolate according to recipe specifications and desired results |
| M-41.03.03P |
hold and store finished chocolate product |
finished chocolate product is held and stored to maintain quality and temper according to desired results |
Range of variables
- tools and equipment include: tempering machines, bowls, marble slabs, moulds, wooden spoons transfer sheets, acetates, spatulas, cornets, knives, cutters
- finishing techniques include: shaving, coating, brushing, moulding, piping, transfer sheets
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| M-41.03.01L |
demonstrate knowledge of chocolate and its applications |
define terminology associated with chocolate |
| identify types of chocolate, and describe their properties and applications |
| identify dietary requirements specific tochocolate |
| identify factors to consider when selecting ingredients for chocolates |
| identify ingredients used in chocolates, and describe their characteristics and applications |
| identify market forms (prepared and packaged) of chocolate, and describe their characteristics and applications |
| M-41.03.02L |
demonstrate knowledge of finishing techniques used to finish chocolate |
describe finishing techniques used to present and finish chocolate |
| M-41.03.03L |
demonstrate knowledge of procedures used to hold and store chocolate |
describe procedures used to hold and store chocolate |
Range of variables
- types of chocolate include: white, dark, milk, couverture, coating chocolate, compound, ruby
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- ingredients include: cocoa butter, cocoa powder, inclusions (nuts, fruit), cream, butter, flavourings
- finishing techniques include: shaving, coating, brushing, moulding, piping, transfer sheets