Scope of Profession - Baker

In this section,

  • “baked goods” means breads, cakes, pies, pastries, cookies, doughnuts and specialty baked foods and includes any baked goods that are leavened mechanically, chemically or biologically;
  • “undertakings of the designated trade” means the preparation and the production of baked goods in commercial quantities for public consumption.

Undertakings and Activities

When practicing or otherwise carrying out work in the undertakings of the designated trade, the following are activities performed within the designated trade of baker:

  • sanitizing equipment and workspace;
  • applying computer knowledge, bookkeeping and trade terminology;
  • applying knowledge of the statutes and regulations pertaining to the food industry;
  • selecting, operating and maintaining tools and non-mechanized equipment;
  • selecting, operating and maintaining mechanized and computerized equipment;
  • developing and applying production techniques respecting the following:
    • freezer technology;
    • par-baked products;
    • pre-mixes and bases;
  • preparing doughs and batters;
  • preparing creams, icings, fillings, toppings, desserts, confections and ice cream;
    • applying good management techniques;
  • scaling and mixing ingredients;
  • practising baking methods;
  • applying one’s knowledge with respect to the following:
    • properties of food;
    • micro-organisms associated with foods;
    • causes, effect and control of food borne illnesses;
    • nutrients;
  • product labelling, including listing known allergens;
  • applying professional and personal skills;
  • applying trade calculations and mathematics.

Restricted Activities

The following activities, when performed within undertakings of the designated trade and by the specified classes of individuals, are restricted activities within the designated trade of baker:

  • sanitizing equipment and workspace;
  • applying computer knowledge, bookkeeping and trade terminology;
  • applying knowledge of the statutes and regulations pertaining to the food industry;
  • selecting, operating and maintaining tools and non‑mechanized equipment;
  • selecting, operating and maintaining mechanized and computerized equipment;
  • developing and applying production techniques respecting the following:
    • freezer technology;
    • par‑baked products;
    • pre‑mixes and bases;
  • preparing doughs and batters;
  • preparing creams, icings, fillings, toppings, desserts, confections and ice cream;
  • applying good management techniques;
  • scaling and mixing ingredients;
  • practicing baking methods;
  • applying one’s knowledge with respect to the following:
    • properties of food;
    • micro‑organisms associated with foods;
    • causes, effect and control of food borne illnesses;
    • nutrients;
  • product labelling, including listing known allergens.