Tasks

• Observe color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly.

• Set oven temperatures and place items into hot ovens for baking.

• Combine measured ingredients in bowls of mixing, blending, or cooking machinery.

• Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.

• Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.

• Place dough in pans, molds, or on sheets and bake in production ovens or on grills.

• Check the quality of raw materials to ensure that standards and specifications are met.

• Adapt the quantity of ingredients to match the amount of items to be baked.

• Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.

• Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.

 

 

Tools & Technology - Tools used in this occupation:

Cake decorating equipment or moulds — Cake decorating combs; Cake decorating palette knives; Rose nails; Textured mats

Commercial use cutlery — Chefs' knives; Paring knives; Pastry wheels; Serrated knives

Commercial use molds — Bakers' couches; Baking frames; Tart rings; Tart tampers

Commercial use ovens — Deck ovens; Direct gas fired ovens; Steam injected ovens; Tunnel ovens

Forming machine — Automatic dough presses; Bagel dividers; Rotary molders; Tartlet machines

Technology used in this occupation:

Analytical or scientific software — Axxya Systems Nutritionist Pro; Enggist & Grandjean EGS CALCMENU software; SweetWARE nutraCoster Professional

Data base user interface and query software — At Your Service Software CostGuard; Barrington Software CookenPro; Culinary Software Services ChefTec

Electronic mail software — Email software

Enterprise resource planning ERP software — Afcom Datasafe Computer Services FlexiBake; Sage 100 ERP; SweetWARE SmallPICS; TwinPeaks Software Visual Z-Bake

Spreadsheet software — Microsoft Excel

 

 

Knowledge

Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

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Skills

Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Coordination — Adjusting actions in relation to others' actions.

Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Reading Comprehension — Understanding written sentences and paragraphs in work related documents.

Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.

Speaking — Talking to others to convey information effectively.

 

 

Abilities

Near Vision — The ability to see details at close range (within a few feet of the observer).

Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.

Oral Expression — The ability to communicate information and ideas in speaking so others will understand.

Speech Clarity — The ability to speak clearly so others can understand you.

Visual Color Discrimination — The ability to match or detect differences between colors, including shades of color and brightness.

Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.

Speech Recognition — The ability to identify and understand the speech of another person.

Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.

Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).

Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).

 

Work Activities

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

 

 

Work Context

Spend Time Standing — 98% responded “Continually or almost continually.”

Face-to-Face Discussions — 83% responded “Every day.”

Contact With Others — 66% responded “Constant contact with others.”

Exposed to Minor Burns, Cuts, Bites, or Stings — 66% responded “Every day.”

Physical Proximity — 44% responded “Very close (near touching).”

Freedom to Make Decisions — 60% responded “Some freedom.”

Spend Time Walking and Running — 44% responded “Continually or almost continually.”

Structured versus Unstructured Work — 61% responded “Some freedom.”

Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — 65% responded “Continually or almost continually.”

Indoors, Environmentally Controlled — 64% responded “Every day.”