CIP 12.0501- Baking and Pastry Arts/Baker/Pastry Chef

Task Grid - Secondary Competency Task List

 

 

 

100 - INTRODUCTION TO THE HOSPITALITY AND BAKING INDUSTRY

101 - Define hospitality and the importance of quality customer service within the baking and pastry industry.

102 - Discuss the growth and development of the baking and pastry industry.

103 - Describe various cuisines and their relationship to history and cultural development.

104 - Outline the structure and functional areas in various organizations. (retail/wholesale/baking and distribution).

105 - Identify career opportunities and the personal traits for a variety of jobs in the baking industry.

106 - Identify professional organizations and industry trade periodicals and explain their purposes and benefits to the industry.

107 - Describe industry trends and anticipate the future of the industry.

 

200 - SANITATION AND SAFETY

201 - Identify microorganisms which are related to food spoilage and food borne illnesses; describe their requirements and methods for growth, symptoms & prevention.

202 - Describe cross-contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.

203 - Demonstrate proper hygiene, health habits, and industry standard apparel.

204 - Outline the requirements for proper receiving and storage of raw and prepared foods, reasons for, and signs of food spoilage and contamination (i.e. FIFO).

205 - Explain the difference between cleaning, sanitizing, and the proper use of chemicals.

206 - Describe the proper storage and use of cleaners and sanitizers and develop a cleaning schedule.

207 - Identify methods of waste disposal, recycling, and sustainability.

208 - Describe appropriate measures for the control of insects, rodents and pests.

209 - Recognize sanitary, safety design, and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA, etc.).

210 - Explain Material Safety Data Sheets (MSDS) and the requirements for handling hazardous materials.

211 - Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.

212 - Identify the critical control points and the Temperature Danger Zone during all food handling processes as a method for minimizing the risk of food borne illness (HACCP system).

213 - List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program and emergency policies.

214 - Identify appropriate types, uses, and location of fire extinguishers in the foodservice area.

215 - Describe the role of regulatory agencies governing sanitation and food safety.

216 - Demonstrate the knowledge of industry sanitation through certification (i.e. ServSafe).

 

300 - BUSINESS AND MATH SKILLS

301 - Perform basic math functions using the baker’s percentage (%) and friction factor.

302 - Calculate labor cost.

303 - Calculate the cost of recipes/formulas including: As Purchased, Edible Portion, and factors affecting yield percentage.

304 - Calculate the selling price of bakery items.

305 - Complete a sales transaction using related industry standards including cash handling and current technology (i.e. guest checks, computers, calculators, etc.).

306 - Perform basic math functions using decimal, percentages, fractions, conversions and measurements as related to the baking and pastry.

307 - Perform equivalent measures associated with weight and volume including metric and English units.

 

400 - BAKING PREPARATION

400 - Define baking terms.

401 - Identify ingredients used in baking, describe their properties, and list the functions of various ingredients (including but not limited to: flours, sugars, fats, egg products and dairy).

402 - Demonstrate knife skills and classic cuts while practicing safety techniques.

403 - Identify equipment and hand tools used in baking and discuss proper use and care.

404 - Describe and utilize various baking mixing methods and make-up techniques.

405 - Prepare and fill a pastry bag and utilize a variety of tips to demonstrate proper use (i.e. cake decorating and pastry products).

406 - Identify and demonstrate proper and safe use of food processing, cooking and baking equipment.

407 - Read and follow a standard recipe/formula.

408 - Identify a variety of cooking methods (i.e. baking, frying, deep frying, boiling, blanching, poaching and steaming).

409 - Identify and use herbs, spices and flavor extracts.

410 - Demonstrate food presentation techniques.

411 - Write written food requisitions for production requirements.

 

500 - BAKING FUNDAMENTALS

501 - Demonstrate proper scaling and measurement techniques used in baking.

502 - Identify and prepare various yeast products (i.e. hard and soft breads and rolls).

503 - Identify and prepare various enriched yeast dough products including laminated dough and sweet dough.

504 - Identify and prepare various quick-breads.

505 - Identify and prepare various pies and tarts.

506 - Identify and prepare various cookies.

507 - Identify and prepare various creams, mousses, custards and related sauces.

508 - Identify and prepare various cakes.

509 - Identify and prepare various icings and glazes.

510 - Perform various cake decorating techniques.

511 - Identify and practice cake decorating techniques including: royal icing, rolled fondant, gum paste, air brush designs and discuss edible images.

512 - Discuss the applicability of convenience, value added, further processed or par-baked food items.

513 - Prepare various fillings and toppings for pastries and baked goods.

514 - Prepare pastry element products from pate choux, phyllo, puff pastry and crepes.

515 - Identify and prepare French, Italian and Swiss meringues.

516 - Identify and prepare doughnuts.

517 - Identify and prepare various frozen desserts.

518 - Identify and prepare a variety of breakfast items/sandwiches.

519 - Label and store finished bakery products appropriately to prevent or reduce spoilage and staling.

 

600 - PURCHASING, RECEIVING, INVENTORY AND STORAGE

601 - List factors that affect food prices and quality, which may include market fluctuation and product cost.

602 - Describe purchasing methods (i.e. bids, purchase orders, phone, sales quotes, online, etc.).

603 - Identify regulations for inspecting and grading of bakery ingredients (i.e. flour, sugar, eggs, dairy products and fruits).

604 - Identify various inventory systems including perpetual and physical inventories and requisition systems for controlling costs (i.e. computerized systems).

 

700 - NUTRITION

701 - List food groups and recommended servings in USDA Food Guide Charts.

702 - Discuss dietary guidelines and recommended dietary allowances for a nutritious diet.

703 - Define energy nutrients and non-energy nutrients and how they are metabolized by the human body.

704 - Calculate your individual dietary intakes by using the RDA dietary guidelines.

706 - Interpret food labels in terms of the portion size, ingredients, nutritional value, and nutritional claims.

707 - Describe the six classes of nutrients (carbohydrates, fats/lipids, protein, vitamins, minerals and water).

708 - Discuss the functions, sources, and effects of the six classes of nutrients on a healthy lifestyle.

709 - Discuss various diets and health concerns related to: alternative dieting, vegetarianism, poor nutrition and food allergies.

711 - Apply principles of nutrition and nutrient preservation while preparing bakery goods and menu items.

716 - Describe the impact of nutrition during different life stages, i.e. pregnancy, infant and early childhood, adulthood, senior citizens, etc. 

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800 - BAKING PLANNING

801 - List basic production planning principles.

802 - Create menu item descriptions for bakery goods.

803 - Develop an understanding of basic baking facilities and planning and layout principles.

804 - Describe the importance of proper planning and time management to the overall operation of the baking facility.

805 - Identify methods of promoting baked goods, display techniques, and seasonal merchandising.

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900 - HUMAN RELATIONS SKILLS

901 - Practice working as a member of a diverse team as it relates to the baking industry.

902 - Identify the benefits of a positive work environment by motivating employees, reducing stress and resolving conflict.

903 - Demonstrate the use of information technology communications when dealing with customers (i.e. emails, internet searches, e-letters, social networking, etc.).

904 - Identify the baker’s role in decision making, problem solving, and delegation of duties.

905 - Identify current federal and state employment laws (i.e. Equal Opportunity, Harassment, Affirmative Action, Wage and Hour, etc.).

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