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Program & Curriculum Development Centre for Teaching Excellence, Innovation & Research

Professional Baking and Patisserie Program 2014 Program Renewal

Professional Baking and Patisserie

Curriculum Validation - Program Renewal

Final Report August 2014 Submitted to: Karen McDonald, Acting Chair School of Hospitality and Culinary Arts Red River College Submitted by: Lorna Smith & Craig Edwards, Curriculum Consultants Program and Curriculum Development Centre for Teaching Excellence, Innovation and Research Red River College

Acknowledgments The Professional Baking and Patisserie Program at Red River College (RRC) wishes to express its appreciation for the support and commitment shown throughout this Program Renewal process by the following: Rob Adriaenssens Costco Regent Anna Badenhorst Ubuntu Café & Bakery Lyle Barkman Tall Grass Prairie Bread Company Melissa Buiskool-Leeuwma Baked Expectations Andi Ingenfeld The Crusty Bun Bakery & Café Doug Krahn Chocolate Zen Bakery Constance Menzies Chocolatier Constance Popp Richard Warren The Fort Garry Hotel

Advisory Committee Members

Industry Representatives: Arthur Gunn (Chair) Gunn’s Bakery Lyle Barkman Tall Grass Prairie Bread Company Mary-Jane Feeke Benjamin’s Gourmet Foods Andi Ingenfeld The Crusty Bun Bakery and Café Andy Kostyniuk Harvest Bakery & Deli Doug Krahn Chocolate Zen Bakery Barbara O’Hara Dessert Sinsations Café Werner Saxler City Bread Bakery Ignazio Scarletta Goodies Bakery Lawrence Sierhuis BakeMark Canada

Red River College Representatives: Don Pattie Instructor Trevor Bailey Co-op Education Coordinator Krista Mask Co-op Education Coordinator Kelly Houston-Sorokowski Administrative Assistant, Hospitality

Professional Baking and Patisserie Program Faculty

Chantalle Noschese Jaime L. Davidson Lylah Erkau Curriculum Validation – Program Renewal Project Team

Lorna Smith Curriculum Consultant, Program & Curriculum Development Craig Edwards Curriculum Consultant, Program & Curriculum Development Jaime L. Davidson Curriculum Validation Facilitator, School of Hospitality & Culinary Arts

Table of Contents

Introduction .................................................................................................................. 3 Outcomes from the Deliverables.................................................................................. 5

Industry Occupational Analysis (DACUM) Chart (Appendix B) ............................. 20 Graduate Skills and Abilities and Gap Analysis Chart (Appendix C) ..................... 21 Graduate Profile (Appendix D) .............................................................................. 22 Focus Group Summaries (Appendix E) ................................................................. 25 Program Renewal Vision, Goals and Actions (Appendix F) .................................. 26 5 Year Program Renewal Plan (Appendix G) ........................................................ 27

Appendices:

Appendix A – Environmental Scan and Key Findings ........................................... 31 Appendix B – Industry Occupational Analysis (DACUM) Chart ............................. 49 Appendix C – Graduate Skills and Abilities and Gap Analysis Chart .................... 63 Appendix D – Graduate Profile ............................................................................ 113 Appendix E – Focus Group & Survey Summaries ............................................... 117 Appendix F – Program Renewal Vision, Goals and Actions ................................ 131 Appendix G – 5 Year Program Renewal Plan & GANTT Chart ........................... 141

Professional Baking and Patisserie Curriculum Validation – Program Renewal Final Report

Introduction Red River College’s (RRC) Professional Baking and Patisserie program is one of three programs offered by the School of Hospitality and Culinary Arts. A one-year full-time certificate program, students spend the first eight months learning core and related skills essential to the baking and pastry occupation, followed by one 4-month work practicum placement in local industry. Two outlets in the Paterson Global Foods Institute (PGI) facility in the heart of Winnipeg’s downtown also provide students with the opportunity to practice small-scale production of numerous baking and pastry items for sale to patrons and students in the School’s PGI residence. Upon graduation, students obtain employment in a variety of establishments including, but not limited to, large in-store bakeries, small bakery operations, as well as in hotels, resorts, and franchises. The program is not currently accredited by Apprenticeship Manitoba. [For more detail on the current program, please click on the following link http://me.rrc.mb.ca/Catalogue/ProgramInfo.aspx?RegionCode=WPG&ProgCode=PROAF-CT, or visit our website at www.rrc.ca.] Background A review of historical documentation reveals an Occupational Analysis workshop employing the DACUM process was conducted in 1997 to identify the major competencies and related skills industry representatives deemed necessary to be successful in the occupation. Further documentation confirms a Face Validation1 conducted in 2006/07 assessed the overall health of the Baking program at that time. In 2009, the program was rebranded as the Professional Baking and Patisserie program, which was then primarily geared to commercial baking. Following a physical move to new premises at PGI, in 2013 Hospitality and Culinary Arts leadership nominated this program for Program Renewal as a means to renew and enhance curriculum to meet both student and industry’s current and emerging needs. An integral part of RRC’s Curriculum Validation approach, the Program Renewal process analyzes the current program status and charts a plan for renewal. As such, using a structured format Program and Curriculum Development (PCD) facilitated several interrelated activities that resulted in seven Program Renewal deliverables culminating in the five-year renewal plan presented in Appendix G of this report.

1 The Face Validation process was designed to be a non-intervention, low consultation element of Red River College’s quality assurance in curriculum approach, assessing a program against its own standards and those of similar programs. This process has been discontinued in favour of the more rigorous Curriculum Validation approach, which outcomes are presented in this report.

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http://me.rrc.mb.ca/Catalogue/ProgramInfo.aspx?RegionCode=WPG&ProgCode=PROAF-CThttp://www.rrc.ca/

Program Renewal Deliverables The Professional Baking and Patisserie Program Renewal process involved the following eight interrelated deliverables.

1. Environmental Scan and Analysis of the key findings of similar programs across Canada 2. Industry Occupational Analysis (DACUM) – Identifies current expectations of employers 3. Graduate Skills and Abilities and Gap Analysis Chart – A gap analysis of current courses 4. Graduate Profile – A set of competencies (also referred to as program outcome

statements) 5. Current Student Focus Group and Graduate Survey Summaries 6. Program Renewal Visions, Goals and Actions – Identifies future/desired state of program 7. A Five-Year Program Renewal Plan in Gantt Chart format – Timelines and actions to

achieve future state 8. Final Report

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Outcomes from the Deliverables Environmental Scan and Key Findings (Appendix A) The Environmental Scan provides the faculty and Chair with information about similar programs offered in local and national colleges and universities. In her role as Curriculum Validation Facilitator (CVF), Jaime Davidson gathered information through websites, emails and telephone interviews on similar programs and trends influencing the development and direction of those programs. The information obtained was recorded under the following categories:

• Name of Institution and Contact Person • Size of Program, Intakes, and Student Demographics • Graduation and Employment Statistics • Faculty Size, Qualifications, Specializations and Contact Time • Continuation / Exit Points, Graduation Requirements and Credential Issued • Program Features • Curriculum Model and Content • Unique Courses & Features • Student Workload and Assessment • Work Placements and Outlets • Current and Emerging Challenges • Program Assessment / Curriculum Renewal • Partnerships • Additional Information (Other and Comments)

Appendix A presents the detailed results obtained from each of the eight colleges scanned. The information reported in the ensuing summary includes a total of 13 baking and pastry related programs, as three of the eight colleges scanned offered more than one option.

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Colleges participating in the Environmental Scan included the following:

Institution Location Program(s)/ Credentials

Years Other Programs Offered

1. Red River College (RRC)

Winnipeg, MB Professional Baking & Patisserie Certificate Program

1 year (8 mths)

None

2. Algonquin College (AC)

Ottawa, ON Baking and Pastry Arts Certificate

1 year (8 mths)

• Continuing Education classes (Patissier Certificate)

3. French Pastry School (FPS)

Chicago, IL L’Art de la Patisserie Certificate (Pat) L’Art du Gateau Certificate (Gat) L’Art de la Boulangerie Certificate (Boul)

24 wks 16 wks 8 wks

• Continuing Education classes (Enthusiast Classes and Professional Classes in pastries, cakes, and breads).

4. George Brown College (GBC)

Toronto, ON Baking and Pastry Arts Management Diploma Program (H113) Baking Pre-Employment Certificate Program (H108)

2 years 1 year

• Baker / Patissier Apprentice Programs (Basic, Advanced, Patissier)

• Continuing Education Classes (BAKING AND PASTRY MANAGEMENT: Artisan Bread Baking Certificate, Baking Pre-employment Certificate, and Professional Chocolatier Certificate. BAKING ARTS: Baking Arts Certificate, Cake Decorating Certificate)

• Co-op Diploma • OYAP (Ontario Youth Apprenticeship)

Dual Credit Program 5. Nova Scotia

Community College (NSCC)

Dartmouth, NS Baking and Pastry Art Certificate Boulanger and Baking Art Certificate

10 mths 10 mths

6. Southern Alberta Institute of Technology (SAIT) Polytechnic

Calgary, AB Baking and Pastry Arts Diploma

2 years • Baker Apprenticeship Program • Continuing Education Classes (Baking

and Pastry Arts series)

7. Vancouver Community College (VCC)

Vancouver, BC Baking and Pastry Arts Artisan Certificate Baking and Pastry Arts Pastry Certificate

1 year 1 year

• Baking and Pastry Arts Pastry ESL Certificate (identical to pastry program but includes English classes).

• Baking and Pastry Arts Management (an 8-month certificate requiring Artisan and Pastry prerequisites).

8. Holland College (HC)

Charlottetown, PEI

Pastry Arts Certificate 1 year • Baker Apprenticeship (Red Seal)

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Key Findings from the Environmental Scan 1. Most Common Credential Awarded

• 2 of 13 programs offer a 1-year certificate. • 6 of 13 programs offer a certificate under 12 months. • 2 of 13 programs offer a 2-year diploma (GBC and SAIT).

o GBC offers exit point after 1 year • 3 of 13 programs offer 2-, 4-, and 6-month certificates.

2. Program Intakes

• All 13 programs offer fall intakes. • 4 of 13 programs offer winter intakes. • 2 of 13 programs offer spring intakes. • None of the programs offer monthly intakes.

3. Class Size / Capacity

• Class sizes range from 18 to 25 for the 1-year certificates. • Annual intake ranges from RRC at 20 to Algonquin at 175.

4. Program Size / Tuition

• RRC tuition is second to the lowest (Algonquin) of the three 1-year programs; 2-year program tuition costs range from $7,640 to $11,506.

College Fall intake Winter

intake Spring intake

Year 1 intake

Year 2 capacity

Total # of months

Program Tuition

1. RRC 1 20 12 $4440 + books/supplies ($1350)

2. Algonquin College

4 x 25

3 x 25 175 12 $4406.52 + books/supplies ($1200)

3. French Pastry School

1 x 18 for Gat 2 x 18 for Pat and Gat

2 x 18 for Pat and Boul

90 8, 16, or 24 weeks

Boul = $10,600 Gat = $17,000 Pat = $23,700 Tuition includes everything

4. George Brown College

1 x 96 H113 1 x 72 H108 168 96 12 or 24 H113 = $7640/2yr H108 = $3820/1yr +books/supplies

5. Nova Scotia CC 2 x 24 each program

48 10 Either program = $2950 + books /supplies ($1000-$1200)

6. SAIT 1 x 85 85 85 24 $11,506/2yrs + books/supplies ($2000)

7. Vancouver CC 1 x 18 1 x 18 4 x 18 108 12 $4510.88 +books/supplies for each program ($2000)

8. Holland College 1 x 45 45 9 $7795 + books/supplies ($1935)

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5. Student / Graduate Demographics • Of 5 colleges, at 60% RRC has the lowest percentage of students coming directly from high

school, as well as the lowest percentage of graduates per year. • 2 of 8 colleges indicate 100% graduation rate; 89.6% is the average graduation rate of the

remaining colleges for which information was obtained. • RRC has an above average percentage of graduates employed in the baking industry.

College % Direct

from High School

Max. # of students /

term # International (Int’l)

Students Grads / year % Employed in industry

1. RRC 60% 20 5% 70% 98% 2. Algonquin College 85% 25 1% 98% 75% 3. French Pastry

School N/A 18 N/A N/A 98%


80% 96/72 10% 90% 95%

5. Nova Scotia CC 0% 24 5% 100% 100% 6. SAIT 90% 85 5% 100% 100% 7. Vancouver CC N/A 18 26% (1 class solely Int’l) 95% 81% 8. Holland College 70% 45 10% 95% 100%

NOTE: N/A = information not available

6. Faculty Numbers & Contact Hours • Compared to the two other 1-year certificate programs, RRC has the fewest faculty teaching both

theory and practical. • Except for one school which numbers could not be confirmed, RRC has the highest number of

contact hours per week.

College # of Full-Time Faculty # of Part-

Time Faculty # Faculty

Teaching Theory vs. Practical

Faculty Specializing

# Contact Hours / Week

1. RRC 1 0 1 Sept-Dec 30 hrs Jan-May 27 hrs


4 11 3 f/t & 11 p/t teach theory and practical 1 f/t teaches only practical

0 Sem 1 = 14 hrs Sem 2 = 17 hrs


16 on website (not confirmed)

N/A N/A N/A Pat/Gat = 30 hrs Boul = 40 hrs


8 17 Depends on the skill sets of the faculty

0 13-2 hrs, depending on the term

5. Nova Scotia CC 3 0 3 f/t teach theory and practical

0 24 hrs

6. SAIT 8 0 8 f/t teach theory and practical

Chefs teach in area of expertise.

25 hrs

7. Vancouver CC 9 5 on call 9 f/t teach theory and practical

Chefs prefer to teach certain topics so they will switch throughout term.

25 hrs

8. Holland College 3 0 3 f/t teach theory and practical

Chefs teach in area of expertise.

25 hrs

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7. Continuation / Exit Point(s) / Graduation Requirements • Of the two diploma programs, only one (GBC) has a 1-year exit. • RRC, SAIT, and VCC each have 70% continuation and 70% graduation requirements. • GBC and Holland have 60% graduation requirements; Holland has strict attendance policy – 10%

missed classes nets a meeting with program manager, and 20% classes missed requires student to repeat program.

• Algonquin students must pass Level 1 before proceeding to Level 2, and achieve a minimum of 50% to continue and graduate.

College Continuation Requirements Exit Point(s) Graduation Requirements 1. RRC Must have a 70% to pass and go on

co-op. No exit point Min. 70% passing grade in all

classes (GPA 2.0). 2. Algonquin College They must pass Level 1 classes to

take Level 2 classes. Must have 50% to continue in program. Marks do not affect work placement.

No exit point Min. 50% passing grade in all classes.


N/A No exit point Min. 70% passing grade in all classes.


Must maintain a 60% to remain in the program.

1 year to receive certificate

Min. 60% passing grade in all classes.

5. Nova Scotia CC 2 failed courses and students are placed on probation; 3 failed courses and students must retake the program.

No exit point Min. 60% passing grade in all classes. If a related theory class is failed, students must complete a comparable course outside of baking program and RPL to obtain certificate.

6. SAIT Minimum 2.0 GPA (C grade), and must pass all courses in order to continue in the program.

No formal exit point. Students return for Year 2

Minimum 2.0 GPA (C grade). Students must pass all courses in order to graduate.

7. Vancouver CC Students must pass all courses in order to continue through the program-e.g., if student fails a course in Term 2, they may finish Term 2, however, must wait until the failed course is offered again to retake. May move to Term 3 once course successfully completed. All courses must be passed before work placement.


8. Holland College Students must pass all courses in order to continue in the program. A strict attendance policy is in place. Students must meet with program manager if 10% of classes are missed. Students are required to repeat the entire program if 20% of classes are missed.


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8. Program Features

• VCC offers a six-month accelerated credit enrollment (academic transition) program for high school students (Grades 10-12).

• FPS certificates are all labs. At most other colleges, ratio of lab to theory is close if not the same. • Excluding AC at 19-22 hours and VCC at 26 hours, the average hours per week for students is

between 30-35. • 5 of the 13 programs offer transferrable credit options. Entrance Requirements RRC is the only college that requires Grade 10 Science, in addition to Grade 12 English and

Math. GBC requires a 3.0 GPA. GBC and SAIT require International students complete an English language proficiency exam. VCC requires a BC Food Safe Certificate. FPS requires two letters of reference, a short essay and an interview in addition to proof of high

school graduation and application fee/form.

College Academic

Transition Program (high school to college)

Min. Entrance Requirements (Math, English, Science, other)

Max. & typical # of courses

(labs/theory/related)

Max. & typical # hours / week

(labs/theory/related)

Transferrable Credits

(within or outside)

1. RRC Baker for a day High school grad, Grade 12 English, Grade 12 Math, Grade 10 Science

Term 1: 2/1/2 Term 2: 2/1/4

Term 1: 24/4/6 Term 2: 24/3/8

Yes, RRC and SAIT are approved. RPL advisors approve credits.


Connections–2 days’ baking for 80 students

High school grad, Grade 12 English

Term 1: 1/1/2 Term 2: 2/1/2

Term 1: 11/3/5 Term 2: 14/3/5

Yes - Communications class only.


Class observation is available to future students.

High school grad and transcript, application fee and form, 2 letters of reference, a short essay, interview

Pat: 12/0/0 Gat: 6/0/0 Boul: 9/0/0

Pat: 30/0/0 Gat: 30/0/0 Boul: 40/0/0

No RPL / PLAR


Student services and counseling

Grade 11 Math, Grade 12 English, 3.0 GPA, English proficiency for International students

H113: Term 1: 2/2/12 Term 2: 2/2/7 H108: Term 1: 2/2/11

H113: Term 1: 15/5/10 Term 2: 15/5/10 H108: Term 1: 15/5/10

Most classes are RPL except for Math Foundations, English Skills, Cost Control, Hospitality Leadership, and Baking Skills 4.

5. Nova Scotia CC

Student services and counseling

High school grad Both terms: 11/2/7 Both terms: 30/2/2 Yes, RPL - reviewed by a committee.

6. SAIT Baker for a day English Language Arts 11, Applied Math 11, English proficiency exam for International students

Yr 1 term 1: 3/3/2 Yr 1 term 2: 3/3/3 Yr 2 term 1: 4/4/1 Yr 2 term 2: 4/4/2

All terms: 20/5/10 No RPL / PLAR

7. Vancouver CC

ACE-IT (accelerated credit enrolment in industry training) - A 6-month program geared to students in Grades 10-12.

Grade 10 grad or higher, Workplace Math 10, BC Food Safe Certificate 1.

Artisan Yr 1: 8/10/0 Artisan Yr 2: 5/6/0 Pastry Yr 1: 8/10/0 Pastry Yr 2: 6/7/0

Artisan: 20/6/0 Pastry: 20/6/0

No RPL / PLAR

8. Holland College

2 -Transitions and Foundations. Helps students choose programs. Once enrolled, student support system and counseling available.

Grade 12 graduate, résumé, and any information about the applicant that is relevant to the program.

Both terms: 2/2/7 Both terms: 20/5/5 Yes, RPL. Students can challenge a practical to skip a certain part of the program - except breads.

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9. Curriculum • 1 of 8 colleges has specialized courses – i.e., only teach pastries, cakes or breads (FPS). The

remaining 7 colleges divide the courses into breads, pastries, cakes, and desserts. Each course works into the next course.

• 2 of 8 colleges offer a wine course for pairing (GBC and AC). • 1 of 8 colleges has electives that are unrelated to baking (GBC). • At VCC, terms 1, 2, and 4 are the same for both programs; term 3 differs for the Artisan and the

Pastry programs. • 1 of 8 colleges offers English and Math classes as part of the pastry program (GBC). • 6 of 8 colleges offer Continuing Education (ConED) programs (excludes RRC and HC). • 7 of 8 colleges have practical exams throughout the courses, usually at the end of a term or

section. • Unique courses include: (1) “How to Start a Business”; (2) “Wine Culture and Pairing;” and, (3)

“Retail Operations,” where students run a bakery (VCC). • 1 of 8 colleges offers an EAL pastry course for International students (VCC). EAL assistance is

offered through all colleges, but not specifically in the baking program for the remaining 7 colleges.

College Structure & Flow of Units Lab / Experiential Skills

Assessment / Practices

Unique Courses EAL

1. RRC Term 1: Quick breads and cookies = 7 weeks Yeast goods = 8 weeks Term 2: Cakes and desserts = 8 weeks Pastries = 7 weeks

Lab is used in the evenings for after school programs. Lab also used for occasional specialty courses (gluten-free, cookies). Lab is used for other classes if necessary.

Theory and practical exams are scheduled throughout, after specific modules.

None At RRC but not in the baking program.


Approx. 1/3 the program is breads and 2/3 is cakes and pastries.

Lab is used by ConED on Monday and Friday evenings and on the weekends.

Mid-term and final practical exams. Lab counts as 55% of mark.

• Shop Mgmt – How to start a business

• Wine, Food and Culture

Not in baking program, but offered through the college.


Topics are 2-5 weeks in length, depending on the topic.

Lab is only used for baking courses. The lab is in use all day for morning and afternoon classes. A fourth lab is used just for ConED classes.

PAT – theory and practical tests every 4-5 weeks on 2-3 topics. GAT – proficiency tests at the end of each module. BOUL – proficiency tests at the end of each module.

N/A N/A


All classes are 15 weeks except Cost Control, Career Externship Prep, Baking and Pastry Arts Skills 4, and Cheese and Wine which are 7 weeks.

Lab is used by ConED programs.

Practical exams occur twice a semester in addition to weekly evaluation.

• Cheese and Wine Discovery

• Electives – must choose 2 not related to baking

Students complete placement test and take Math and English at foundations or College level.

5. Nova Scotia CC

Topics are 2-3 weeks each, depending on the topic.

Lab is dedicated to the baking program; no ConED.

Practicals happen at the end of the 15-week terms.

• Buffet and Special Events.

N/A

6. SAIT Each topic is 3 weeks long.

Baking lab is in use from 7 am-9 pm for Yr 1 and Yr 2 students, evening classes, ConED, and baking camps.

Every course has a final theory and a final practical exam.

• Start Your Own Business

• Plating & Pairing (desserts and wine)

Offered through SAIT, not through the baking program.

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9. Curriculum (continued)

College Structure & Flow of Units Lab / Experiential Skills

Assessment / Practices

Unique Courses EAL

7. Vancouver CC

Basic methodology and Artisan breads are 6 weeks; all other classes are 2-5 weeks each, depending on the class.

Baking lab is used for ConED classes and is sometimes rented out to professionals who require space for recipe development.

Used to have ongoing practicals and are thinking of reinstating.

One theory class, Retail Operations, allows students to run a bakery, control merchandising, and customer relations.

Offer 1 pastry program strictly for EAL students.

8. Holland College

Approx. 4 weeks on each topic.

Lab is used for short courses and boot camps (for kids, pastries, etc.).

Practical and theory tests at the end of each cycle.

None Not in the baking program.

10. Student Workload • 2 of the two 1-year certificate programs have 2 terms (15 weeks each). VCC has 4 terms (two at

12 weeks, one at 16 weeks, and one 4-week term with a 3-week co-op). • 6 of the 6 certificate programs under 12 months have 2 terms at 15 weeks each. • 5 of 8 colleges do not operate the outlets as a part of their curriculum. • 1 of 8 colleges has students run the entire outlet (Merchandising, Menu). • FPS does not have theory related courses. All baking theory is integrated throughout the school

day. • VCC offers theory classes related to baking only.

College # Terms

# Weeks / Term

% Weight of Practice vs.

Theory Balance between theory, labs and outlet(s) 1. RRC 2 + co-op 16 60/40 Students do not operate the outlets. 2. Algonquin 2 15 60/40 Students do not operate the outlets. 3. French

Pastry School

1 8, 16, or 24 100/0 No outlets.

4. GBC 2 or 4 + co-op 15 50/50 Students do not operate the outlets. 5. NSCC 2 + co-op 15 (12-

week co-op)

75/25 Students do not operate the outlets.

6. SAIT 4 + co-op 15 80/20 Outlet is the lab class. When no students/classes in school, the college hires students to produce product.

7. VCC 4 + co-op 12 or 16 (3 week co-op)

80/20 Students operate the outlet as one of their theory classes and learn about merchandising and customer relations.

8. Holland College

2 15 75/25 Two students work in the dining room on a rotation.

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11. Work Placements • 6 of 8 colleges have a work placement during the program: 3 of the 6 are paid placements, 2 of

the 6 are unpaid, and 1 can be either paid or unpaid, depending on the employer. • RRC has the longest work placement at 17 weeks. • The work placements are found by either a coordinator or the student, but the location must be

approved by the college. • 4 of the 6 colleges that offer work placements have faculty visit once or twice throughout the

placement. In 2 of the 6 colleges, faculty will visit only if a problem arises. • Holland College places students in a job once they are finished the program.

College # of Placements Length of Placements

Paid / Unpaid

Additional Information (Coordinator / Faculty Placement Support)

1. RRC 1 17 weeks (400 hrs)

Paid Placement found by coordinator. Students can find own placement, but it must be approved by the college. Two visits during co-op.

2. Algonquin 1 80 hours Either Paid or Unpaid

Work term is completed throughout the school year. Students must find their own placement and it must be approved by college. No visits during co-op.


0 N/A N/A Students are encouraged to do stages and volunteer.

4. GBC 1 – H113 0 – H108

7 weeks Unpaid Students and the faculty are both involved in finding work placements. Two visits during co-op.

5. NSCC 1 12 weeks Paid Students find their own placements. Two visits during co-op.

6. SAIT 1 8 weeks (320 hrs)

Paid Students find their own placements. There are no visits during co-op unless there is a problem, then the Chair conducts the visit.

7. VCC 1 3 weeks Unpaid Faculty place students in co-ops with input from the students. One visit during co-op.

8. Holland College

0 N/A N/A Students are placed in a job upon graduation.

12. Trends

• RRC: Move to a 2-year program, and from 3 textbooks to 1 textbook. • Algonquin: Would like a separate lab to make gluten-free and lactose-free products. • VCC: Would like a separate lab to produce gluten-free and nut-free products.

13. Challenges • Manitoba does not have an Apprenticeship Program for baking. • Holland, RRC, and SAIT need more space to grow their programs. • VCC will revise program once the Industry Training Authority updates the baker outline. • Some schools expressed frustration when high school graduates attending college are not ready

to put in the effort and prepare for the realities of working in the profession.

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14. Articulation Agreements

College Articulation Agreement(s) 1. RRC SAIT 2. Algonquin Algonquin 3. French Pastry

School N/A

4. GBC Not at present, but have some emerging relationships with some International schools. 5. NSCC Yes, not specified. 6. SAIT AB Apprenticeship and Industry Training, Humber College, SAIT, University of New

Brunswick. 7. VCC Only in BC. 8. Holland College High schools in Boston, and a relationship with International office in Bahamas.

15. Accreditation • Excluding RRC and the French Pastry School, all other colleges offer Red Seal certification to

baking program students.

College Accreditation RRC None. Algonquin Not offered in the college. Ontario Apprenticeship requires an Ontario Certificate of

Apprenticeship or proof of qualifications, Grade 12 graduation or equivalent. To write for Baker Certificate of Apprenticeship, must have 5280 hours or 3 years’ experience. To write for Patissier Red Seal, must have 6130 hours or 3.5 years’ experience.

GBC Offer Baker/Patissier Apprenticeship Programs which are 2-5 years and have 3 levels. Also offer Co-op Diploma Apprenticeship where the students have a 28-week co-op in the middle of the schooling. Upon completion, students are awarded a Diploma and a Certificate of Apprenticeship (which is Level 1 and 2 of the three levels required to write the Red Seal exam).

NSCC Not offered in the college, but the province requires 9000 hours, 2 references and $720 to write the Red Seal exam. Permanent residency is not required.

SAIT The term of apprenticeship for a baker is 3 years, including a minimum of 1560 hours of on-the-job training and 8 weeks of technical training each year.

VCC Offered as 3 x 4 week sessions over 3 years, along with an accumulated amount of on-the-job training hours (5400 total over 3 years).

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Apprenticeship Program Details

1. Alberta Enterprise and Advanced Education

Apprenticeship and Industry Training – www.tradesecrets.alberta.ca

First period: 1800 hours (1560 on the job + 240 technical training) a. Standard workplace safety 40 hours

1. Safety legislation, regulation, and industry policy 4 hours 2. Climbing, lifting, rigging and hoisting 3 hours 3. Hazardous materials and fire protection 3 hours 4. Food safety 16 hours 5. Tools, equipment, and maintenance 14 hours

b. Yeast-raised goods 98 hours

1. Scaling, tempering, mixing 34 hours 2. Dividing, moulding, proofing 40 hours 3. Baking, frying 20 hours 4. Frozen products 4 hours

c. Cookies, cakes, pastries and quick breads 58 hours

1. Cakes 16 hours 2. Cookies 16 hours 3. Quick breads 16 hours 4. Pastries 10 hours

d. Creams, custards, fillings, icings 28 hours

1. Creams 4 hours 2. Custards 4 hours 3. Fillings 4 hours 4. Icings and piping 16 hours

e. Trade Mathematics 16 hours

1. Formula calculations 5 hours 2. Basic mathematics 8 hours 3. Temperature 3 hours

Second period: 1800 hours (1560 on the job + 240 technical training) a. Sanitation 8 hours


1. Scaling, tempering, mixing 27 hours 2. Moulding, sheeting, proofing 35 hours 3. Baking 24 hours

c. Laminated dough 34 hours

1. Yeast raised 24 hours 2. Puff dough 10 hours

d. Cookies, cakes, pies, tarts and pastries 56 hours

1. Cakes 16 hours 2. Cookies 16 hours 3. Pies and tarts 12 hours 4. Pastries 12 hours

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http://www.tradesecrets.alberta.ca/

e. Creams, fillings, icings, finishes 40 hours 1. Creams 8 hours 2. Fillings 8 hours 3. Icings and piping 16 hours 4. Finishing 8 hours

f. Communications 16 hours

1. Communication 8 hours 2. Customer service 8 hours

Third Period: 1800 hours (1560 on the job + 240 technical training) a. Management skills 16 hours

1. Management skills 6 hours 2. Production planning 6 hours 3. Regulations 2 hours 4. Merchandising 2 hours


1. Scaling, tempering, mixing 40 hours 2. Moulding, sheeting, proofing 52 hours 3. Baking 24 hours

c. Savouries, cakes, pastries 54 hours

1. Savoury items 8 hours 2. Advanced cakes and pastries 12 hours 3. Wedding cakes 16 hours 4. Choux paste 6 hours 5. Decorated cakes 12 hours

d. Chocolates and confections 19 hours

1. Chocolate 6 hours 2. Confections 6 hours 3. Sugar modeling 7 hours

e. Desserts, ice creams, sorbets 16 hours

1. Production method for frozen products 4 hours 2. Frozen desserts 6 hours 3. Plated desserts 6 hours

f. Food and nutrition 16 hours

1. Science of nutrition 6 hours 2. Diets, lifestyles and trends 6 hours 3. Food labelling 4 hours

g. Advisory network and workplace coaching skills 3 hours

1. Workplace coaching skills 1 hour 2. Advisory network 1 hour 3. Interprovincial standards 1 hour

16

2. British Columbia Industry Training Authority – www.itabc.ca

Assessment weight: 30% Theory / 70% Practical Level 1: 120 hours (4 weeks) technical training, accumulation of on-the-job hours a. Apply occupational skills 28.8 hours

1. Practice personal hygiene 2. Practice safe work habits 3. Store and handle perishable products 4. Practice good housekeeping and clean work habits 5. Handle and clean baking equipment 6. Describe baking materials, ingredients, scientific principles and terminology

b. Prepare breads and rolls 19.2 hours

1. Prepare and bake basic breads and rolls 2. Prepare and bake specialty breads and rolls

c. Prepare sweet yeast products 19.2 hours

1. Prepare and bake sweet dough products 2. Prepare and bake Danish pastries 3. Prepare and deep fry yeast doughnuts, cake doughnuts and French crullers

d. Prepare cookies 14.4 hours

1. Prepare and bake slices and squares 2. Prepare and bake cookies

e. Prepare cakes 14.4 hours

1. Prepare, bake and finish cakes 2. Prepare, bake and finish loaf cakes and quick breads

f. Prepare pies, puff and pastry doughs 14.4 hours

1. Prepare and bake pie dough and products 2. Prepare basic and quick puff pastries

g. Assemble, ice and decorate cakes, French pastries and petit fours 9.6 hours

1. Prepare fillings, icings, creams, sauces, glazes and garnishes 2. Cut, fill, mask, decorate and finish dessert and birthday cakes

Level 2: 120 hours (4 weeks) technical training, accumulation of on the job hours a. Apply occupational skills 28.8 hours

1. Describe baking materials, ingredients, scientific principles and terminology 2. Cost bakery products 3. Apply communication skills 4. Apply inventory control procedures

b. Prepare breads and rolls 19.2 hours

1. Prepare and bake basic breads and rolls 2. Prepare and bake specialty breads and rolls 3. Prepare, process and bake artisan and sourdough breads and rolls

c. Prepare sweet yeast products 14.4 hours

1. Prepare and deep fry yeast doughnuts, cake doughnuts and French crullers 2. Prepare and bake croissants 3. Prepare and bake specialty sweet fancy breads and rolls

17

http://www.itabc.ca/

d. Prepare cookies 14.4 hours 1. Prepare and bake slices and squares 2. Prepare and bake cookies

e. Prepare cakes 14.4 hours

1. Prepare, bake and finish cakes 2. Prepare, bake and finish cheesecakes 3. Prepare, bake and finish fruit and specialty cakes

f. Prepare pies, puff and pastry doughs 14.4 hours

1. Prepare and bake pie dough and products 2. Prepare basic and quick puff pastry products 3. Prepare and bake sweet pastry products 4. Prepare, bake, fill and glaze choux pastry products 5. Prepare and bake savoury products

g. Assemble, ice and decorate cakes and French pastries

and petit fours 14.4 hours 1. Prepare fillings, icings, creams, sauces, glazes and garnishes 2. Cut, fill, mask, decorate and finish dessert and birthday cakes 3. Design and decorate wedding cakes

Level 3: 120 hours (4 weeks) technical training, accumulation of on the job hours to total 5400

hours a. Apply occupational skills 24 hours

1. Describe baking materials, ingredients, scientific principles and terminology 2. Apply principles of bakery merchandising and sales 3. Describe principles of production flow and layout 4. Use health and nutritional information

b. Prepare breads and rolls 12 hours

1. Prepare, process and bake artisan and sourdough breads and rolls

c. Prepare sweet yeast products 6 hours 1. Prepare and bake specialty sweet fancy breads and rolls

d. Prepare cookies 6 hours

1. Prepare and bake cookies

e. Prepare cakes 24 hours 1. Prepare, bake and finish specialty cakes

f. Prepare pies, puff and pastry doughs 12 hours

1. Prepare basic and quick puff pastry products 2. Prepare and bake sweet pastry products 3. Prepare and bake specialty pastry products

g. Assemble, ice and decorate cakes and French pastries and petit fours 18 hours

1. Prepare fillings, icings, cream, sauces, glazes and garnishes 2. Prepare French pastries and petit fours 3. Design and decorate wedding cakes 4. Prepare, mould and decorate marzipan

18

h. Prepare chocolate and sugar work 12 hours 1. Prepare and process chocolate in various applications 2. Prepare and boil sugar for various applications

i. Prepare fruit, ice cream and specialty desserts 6 hours

1. Prepare fruit desserts 2. Prepare ice cream and specialty desserts 3. Prepare mousses 4. Prepare baked custards 5. Design and prepare plated desserts

3. Ontario Ministry of Training, Colleges and Universities – www.tcu.gov.on.ca Assessment weight: hrs Theory / hrs Practical Level 1: 360 hours (12 weeks) technical training a. Sanitation, Safety and Equipment 12 hrs T / 0 hrs P b. Communications – Basic 12 hrs T / 0 hrs P c. Calculations – Basic 12 hrs T / 0 hrs P d. Basic Nutrition 30 hrs T / 0 hrs P e. Ingredients 24 hrs T / 0 hrs P f. Fermentation and related theory – Basic 30 hrs T / 36 hrs P g. Cookies and related theory – Basic 12 hrs T / 42 hrs P h. Pastry and related theory 48 hrs T / 78 hrs P i. Bakery Formulas and Bake Shop Calculations 12 hrs T / 12 hrs P

Level 2: 360 hours (12 weeks) technical training a. Communications – Advanced 12 hrs T / 0 hrs P b. Calculations – Advanced 12 hrs T / 0 hrs P c. Bakery Management 36 hrs T / 0 hrs P d. Fermentation and related theory – Advanced 36 hrs T / 60 hrs P e. Decorating and related theory 12 hrs T / 24 hrs P f. Cakes and related theory 36 hrs T / 72 hrs P g. Cookies and related theory – Advanced 12 hrs T / 12 hrs P h. Pastry, Desserts and related theory 12 hrs T / 24 hrs P Level 3: 150 hours (5 weeks) technical training a. Specialty Cakes 4 hrs T / 16 hrs P b. Pastries and Petit Fours 4 hrs T / 16 hrs P c. Decorating 3 hrs T / 12 hrs P d. Desserts 3 hrs T / 12 hrs P e. Almond Paste 3 hrs T / 12 hrs P f. Gum Paste 2 hrs T / 8 hrs P g. Sugar Work 4 hrs T / 16 hrs P h. Chocolate and Couverture 4 hrs T / 16 hrs P i. Specialty Seasonal Products 1 hr T / 4.5 hrs P j. Wedding Cakes 2 hrs T / 8 hrs P

In order to write the Red Seal examination, students must complete all three levels of technical training, amass 6130 hours, and complete the competencies outlined in another document. This document is for the apprentice and the chef when they are on the job training. It contains a list of competencies that must be signed off before they can continue in the program. To challenge the Red Seal examination, challengers must amass 7000 hours.

19

http://www.tcu.gov.on.ca/

Industry Occupational Analysis (DACUM) Chart (Appendix B) The Industry Occupational Analysis using the DACUM process is a familiar component of the curriculum development process at Red River College, and provides the program with a description of regional occupational needs for knowledge, skills, attitudes, and abilities. Included in the process is the identification of emerging and retiring industry trends. The Industry Occupational Analysis for the Baking and Patisserie program was held on January 20 & 27, 2014, facilitated by Lorna Smith and Craig Edwards. Eight expert practitioners in the field were asked to identify the major competencies and related skills required by Bakers / Pastry Chefs working in urban and rural bakeries, box stores, bread companies, bakery / deli stores, specialty shops, chocolatiers, and hotels with in-house bakers / pastry chefs in Manitoba, Canada, and internationally. As well, these experts were asked to rate each identified skill to indicate the level of independence required of a new hire to effectively perform the skill. To facilitate an in-depth occupational analysis and to prepare the program to meet Apprenticeship accreditation requirements, industry practitioners were provided with some of the fundamental soft (people) and safety skills identified in the Culinary Arts DACUM of April 8 and 15, 2013 (i.e., related to communication, teamwork, safety, etc.). Human Resources and Skills Development Canada National Occupational Classification (NOC) 2011 National Occupational Analysis (NOA), specifically the Task Profile Chart for Baker, as well as Unit Groups #6332 – Bakers, and #6321 – (Pastry) Chefs were referenced. The resulting Baking and Patisserie Occupational Analysis (DACUM) chart identifies the scope, emerging and retiring trends as follows: Scope Bakers / Pastry Chefs working locally and internationally in:

• Bakeries • Box Stores • Bread Companies • Bakery / Deli Stores • Specialty Shops • Chocolatiers • Hotels

Emerging Industry Trends

• Allergens / food allergies • Clean labelling (no preservatives, organic) • Dietary restrictions • Life choice / preferences (Vegan) • Sourcing locally (sustainability, fair trade) • Use of the term “Artisan” in reference to baking and chocolate • Emphasis on fresh and handcrafted • Gluten-free (e.g., Spelt) and dairy-free • Ancient grains • Packaging (environmental awareness / sustainability) • In-house greenhouse / gardening

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• Composting (e.g., Vermi composting) • Ice creams and gelatos • Making chocolate from beans

Retiring Industry Trends

• Mass production • Cupcakes / macaroons / cake pops • Molecular gastronomy • Low carbohydrate requests • Cookie dough products

Please see the Occupational Analysis in Appendix B for further detail.

Graduate Skills and Abilities and Gap Analysis Chart (Appendix C) The third deliverable, the Graduate Skills and Abilities and Gap Analysis Chart (GSA & GA), itemizes the competencies and skills identified by industry practitioners in a columnar format (Column 1), and is used by faculty to identify any gaps between industry expectations and the current content in courses in the program (Column 3). Faculty then determine what may be realistically achieved within the program within the next five years (Column 2), and identify the level to which each skill will be taught. Typically the outcome of this workshop is a single, composite chart outlining graduate skills, abilities, and gaps. However, you will note that the third column of the chart in Appendix C is not populated. At the time of this program renewal, former faculty had retired and new faculty had not yet completed a full year’s instruction. As such, new faculty were not prepared to comment on and evaluate program content in its entirety. Nevertheless, as a result of a one-day workshop on March 7, 2014, faculty used the competencies and skills from Column 1, together with their experience of the program to date, to identify gaps in training. They next determined what, in the ensuing five years (Column 2), would constitute realistic learning expectations of students in a renewed, enhanced program, and the level of independence / competence they would expect students to achieve by graduation. The outcome is the chart located in Column 2 of Appendix C, which then served as the focus for curriculum renewal and the basis for the development of program learning outcomes. (Please note that a bracketed comment or letter/number combination in red typeface in either of the first or second columns indicates that a skill was added, deleted or moved. This follows from input from post-occupational analysis interviews with additional industry experts [column 1, green boxes], and the subsequent review and analysis by faculty. As such, these changes will not be reflected in the original Occupational Analysis (DACUM) chart.)

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Graduate Profile (Appendix D) A Graduate Profile is a set of outcome statements that describe the essential and enduring knowledge, skills, and abilities expected of a graduate of a program. It provides the focus for program and course revision to ensure that all learning outcomes and assessments are relevant to the learning expected of students in the program. Through the use of the Graduate Skills and Abilities Chart as outlined above, faculty developed the Professional Baking and Patisserie Graduate Profile, or 16 Program Outcome statements, at a workshop on April 4, 2014, and listed on the following pages. (See also Appendix D.)

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Professional Baking & Patisserie Graduate Profile April 4, 2014

A. Communicates through effective application of oral and written skills and verbal and non-verbal cues, including the use of appropriate and current technology.

B. Applies a variety of math skills to convert and calculate formulas, measurements, and temperature.

C. Works safely, following government and industry guidelines, regulations and sanitation standards.

D. Conducts inventory by maintaining a system of portion control, purchasing, and receiving to control quality and profitability.

E. Effectively and efficiently selects and uses professional hand tools and bake shop equipment appropriate to the task, including systems of measurement.

F. Directs bake shop production using a variety of resources in a baking and pastry environment to forecast operational needs.

G. Identifies effective and ethical business practices, including marketing and building sustainable relationships in the management of a pastry and baking operation.

H. Displays proficiency in crafting chocolate, sugar, and confections for a variety of applications.

I. Designs and crafts a variety of cakes and tortes, producing a range of specialty items.

J. Prepares, assembles, and finishes a variety of yeast products, doughs, and quick breads. K. Displays a positive attitude, passion, commitment, personal management and self-discipline,

maintaining high standards of practice and professional standing through a commitment to lifelong learning.

L. Works effectively within a team environment while demonstrating respect, reliability and

understanding to foster a positive and productive working environment. M. Applies fundamental skills to produce bakery products, modify formulas, and facilitate

dietary requirements with an awareness of potential allergens. N. Markets and displays baked goods, ensuring quality for distribution to wholesale and retail

outlets. O. Applies creativity and critical thinking in preparation and presentation, while following current

culinary and nutritional trends. P. Applies appropriate techniques and principles in the preparation of various frozen desserts.

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Q. Provides quality customer service, applying professionalism and knowledge of bakeshop products and services.

R. Plans and designs facilities, and coordinates equipment for optimal work efficiency. S. Effectively manages human resources in accordance with industry and employment

standards and practices. T. Calculates food, labour, and operational costs to ensure profitability.

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Focus Group Summaries (Appendix E) Program Renewal practice is to include feedback from the College’s key stakeholders – the students - which are selected from two groups: (1) students who are currently in the program, and (2) graduates of the program. In the Professional Baking and Patisserie Program Renewal, this fifth deliverable resulted in information gathered from a February 28, 2014 current students focus group, and an online survey distributed to 51 graduates from the years 2011, 2012, and 2013. Taking into account a variety of factors that preclude participation (interest, time, perceived value, employment in the industry, etc.), 8 of the 51 graduates responded between March 12 and 24, 2014. The information gathered focused on the following three key areas: 1. Marketing / Information / Application Process

• Why did you choose Red River College for your Professional Baking and Patisserie education? Who or what influenced your decision to take the program?

• How did Red River College help you determine if the program (and career) would be a good fit for you? What additional information would have been helpful?

• How aware were you, before starting the program, of: Demands of the program Working conditions / expectations in this field

2. Program Effectiveness

• What parts of the program have been most effective in preparing you for the industry? Why?

• What parts of the program have been least effective in preparing you for the industry? Why?

3. Early Leaving

• Have you ever considered leaving the program prior to completion? Why? Why did you decide to stay?

The 75-minute focus group with current students was conducted by Lorna Smith. Four of 13 program students participated. All participants were from Term 2. The survey of graduates was also administered by Lorna Smith. Eight of 51 graduates from a three year period (2011-2013) participated, the majority of which (60%) graduated in 2013.

Note:

1. Focus group participants were provided with information about the purpose of the focus groups, how the information would be collected, stored and disseminated, and the confidentiality of responses.

2. Recipients of the online Graduate Survey were initially contacted by the program’s Co-op Education Coordinator to confirm participation. A formal emailed invitation to complete the survey followed, which questions mirrored those asked in the Current Students focus group.

Please see Appendix E for a summary of the focus group and survey responses.

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Program Renewal Vision, Goals and Actions (Appendix F) The purpose of this sixth deliverable is to generate a vision statement, goals, and implementation strategies for the renewed program based on brainstormed program elements and changes identified by the participants. The process guides the five-year Program Renewal Plan and involves a future-oriented analysis and synthesis of information gathered and represented by the preceding deliverables. As part of a three-hour pre-visioning meeting on May 5, 2014, participants reviewed and discussed the Environmental Scan, the focus group and online survey summaries and the gap analysis documentation in preparation for the visioning workshop. On May 6, 2014, the Professional Baking and Patisserie faculty again met with PCD Consultants Smith and Edwards. The focusing question, “What should be done over the next 5 years to maintain and enhance program excellence?” challenged participants to focus on creating a program vision statement, broad program goals and concomitant actions for implementation. The goals identified at the May 6, 2014 visioning session are articulated in the graphic below. For a complete list of goals and related action items, please see Appendix F.

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5 Year Program Renewal Plan (Appendix G) The Program Renewal Plan is the result of translating all preceding deliverables into a coherent plan that will serve as the basis for the improvement of the Professional Baking and Patisserie program. After reviewing the Vision, Goals, and Action items, the Program Chair and PCD Curriculum Consultants met to confirm the final content, wording, priority, and sequence. Dates for each action were also established based on anticipated availability of resources. The vision, goals and action items are listed below. Please see Appendix G for the detailed sequence and timeline chart for the 5 Year Renewal Plan. VISION: To be the leader in Baking and Patisserie Education in Manitoba, with a

commitment to academic excellence and innovation, inspiring artistic ability in a state-of-the-art facility to promote success in both the local and global culinary industry.

GOAL #1: Develop faculty to ensure academic excellence.

1.1 Provide release time and funding for instructors to enhance their skills in revising curriculum.

1.2 Provide release time and funding for instructors to enhance their skills in delivering curriculum through educational technologies (i.e., LEARN).

1.3 Provide faculty opportunities to build skills and relationships through international exchanges.

1.4 Provide release time and funding for instructors to pursue higher education in trade or academics (i.e., Master Baker, French language training).

GOAL #2: Create a standard for academic excellence for both faculty and students.

2.1 Review admission requirements (e.g., interviews, current résumé, essay about the

applicant’s personal motivation to work in industry, etc.). 2.2 Develop an assessment procedure that supports student skills development (e.g.,

College level Math, English, and computer applications). 2.3 Require accepted students obtain Certified Food Handler Training and Emergency

First Aid certification within the first two weeks of starting the program. [Change has been incorporated].

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GOAL #3: Create a dedicated environment to facilitate and enhance mastery of baking and pastry program outcomes.

3.1 Develop a partnership with the Culinary Arts and Hotel and Restaurant Management programs to create a bakery / café model.

3.2 Purchase industry quality small wares. 3.3 Ensure routine maintenance and/or repair of equipment. 3.4 Source financing for the physical plant (i.e., to enhance labs). 3.5 Build lab environments dedicated to baking and pastry.

GOAL #4: Develop an effective and innovative two-year curriculum which focuses on fundamental skills, and builds upon these skills in the second year.

4.1 Create an instructional framework for baking theory and lab courses. 4.2 Identify additional instructional (people) resources to assist in redeveloping Year 1

and developing Year 2. 4.3 Build a digital recipe bank by researching, reviewing, and costing recipes, including

photos, in a standardized portfolio format. 4.4 Acquire IT resources to develop an interactive app specific to program content for

use as a digital program. 4.5 Develop a comprehensive Co-operative Education Preparation course that better

prepares students to acquire their own job placements in the community and abroad.

4.6 Amend co-op placement to two 4-month work terms within the two-year program. 4.7 Assign current instructors and hire new instructors to deliver specific modules

within their areas of expertise. 4.8 Develop courses in the second year that expand on the fundamental Year 1 skills

and include current and emerging trends. 4.9 Offer the two-year program in day and evening formats.

GOAL #5: Enhance program assessments to ensure students have the skills required for industry.

5.1 Create comprehensive final practical assessments for both the first and second year.

5.2 Access LEARN database to update test banks. 5.3 Develop standardized rubrics for each module of the professional baking program. 5.4 Provide students with time to practice prior to practical assessments. 5.5 Develop student portfolio program (e.g., for co-op placements and to build

résumé).

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GOAL #6: Strengthen communication to enhance and support student success.

6.1 Provide clear expectations of physical demands, and health and safety requirements.

6.2 Update website to reflect current program information including, but not limited to, all tuition and fees, admission requirements, faculty profiles, and services and supports available to students.

6.3 Improve orientation to LEARN for students. 6.4 Strengthen support for EAL students by 6.4.1 enhancing entrance requirements 6.4.2 including internal language assessments (Language Training Centre) 6.5 Foster inclusiveness between students and faculty in the Hospitality, Culinary Arts,

and Baking and Patisserie programs by undertaking joint endeavours that reinforce teamwork and build relationships.

GOAL #7: Develop collaborative partnerships with government and industry professionals to create courses and programs that complement the baking and pastry program.

7.1 Consider opportunities to develop specialized courses within the context of Red River College’s School of Continuing Education programming.

7.2 Work with industry to promote a baking and patisserie apprenticeship program in Manitoba. 7.2.1 Develop appropriate materials to prepare students for Red Seal exam /

certification.

GOAL #8: Research opportunities for ways in which students can enhance and expand their professional development.

8.1 Consider partnerships with producers of baking and pastry related products to give research and development exposure to students.

8.2 Research fundraising programs to facilitate educational student exchanges with other institutions.

8.3 Research international student exchanges and co-op opportunities.

Conclusion The Curriculum Validation - Program Renewal process has resulted in a benchmark against which continuous improvements will be measured. The Program Renewal Plan provides a guide to the School of Hospitality & Culinary Arts Chair to effect assignment of the necessary resources to accomplish program goals over the ensuing five-year renewal period. It is, however, the commitment, enthusiasm and teamwork of the School’s leadership and program faculty that together will be the catalyst – providing academic excellence and innovation, and inspiring the creative and artistic abilities of future graduates of the Professional Baking and Patisserie Program.

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Appendix A – Environmental Scan and Key Findings

31

ENVIRONMENTAL SCAN – PROFESSIONAL BAKING & PATISSERIE College Scanned

College - Full Name Address

Red River College

Red River College 504 Main St, Winnipeg, MB, R3B 1B8 Estuardo Toledo, Past Chair School of Hospitality & Culinary Arts Current Acting Chair: Karen McDonald Ph: 204 632 2062 [email protected]

Algonquin Algonquin College 1385 Woodroffe Ave, Ottawa, ON, K2G 1V8 Tony Bond, Program Coordinator Ph: 613 727 4723 ext. 7424 [email protected]

French Pastry School

The French Pastry School The Professional Pastry and Baking Program 226 W Jackson Blvd, Chicago, IL, 60606 Jessica Caracci Ph: 312 726 2419 ext. 206 [email protected]

George Brown

George Brown College Baking and Pastry Arts Management Program AND Baking Pre-employment Certificate 160 Kendal Ave, Toronto, ON, M5R 1M3 Amede LaMarche, Program Coordinator Ph: 416 415 5000 ext. 3923

Holland Holland College Pastry Arts Program 140 Weymouth St., Charlottetown, PEI, C1A 4Z1 Austin Clement, Program Manager Ph: 902 894 6805 [email protected]

Nova Scotia

Nova Scotia Community College Baking and Pastry Arts/Boulanger and Baking Arts 21 Woodlawn Rd, Dartmouth, NS, B2W 2R7 Ted Grant Ph: 902 491 4935 [email protected]

33

mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]

SAIT SAIT Polytechnic Baking & Pastry Arts 1301 16 Ave NW, Calgary, AB, T2M 0L4 Cindy Findlay, Chair Ph: 403 210 4254 [email protected]

Vancouver Vancouver Community College 250 West Pender ST Room 216, Vancouver, BC, V6B 1S9 Elizabeth Jang, Instructor/Department Leader Ph: 604 871 7000 ext. 8359 [email protected]

College Scanned

URL

Red River College

www.rrc.ca

Algonquin www.algonquincollege.com


www.frenchpastryschool.com

George Brown

www.georgebrown.ca

Holland www.hollandcollege.com

Nova Scotia

www.nscc.ca

SAIT www.sait.ca

Vancouver www.vcc.ca

34

mailto:[email protected]:[email protected]://www.nscc.ca/

College Scanned

Number of Students Number of Faculty

Red River College

20 students 1 full-time instructor

Algonquin 25 students per class, 100 in September and 75 in January 4 full-time and 11 part-time instructors


18 students January and July - L'Art de la Patisserie 24-week program January and September - L'Art du Gateau 16-week program June - L'Art de la Boulangerie 8-week program 16 instructors noted on website

George Brown

H113 - 96, H108 - 72 8 full-time and 17 part-time instructors

Holland 45 students 3 full-time instructors

Nova Scotia

24 students 3 full-time instructors

SAIT 85 students 8 full-time instructors

Vancouver 18 students 9 full-time instructors

College Scanned

Credential Certificate, Diploma or Applied Degree

Red River College

Certificate

Algonquin Certificate


8-, 16- and 24-week certificates focusing on patisserie, gateau and boulangerie, respectively

George Brown

1-year certificate, 2-year diploma, apprenticeship available; receive certificate at 1-year mark

Holland 1-year certificate program

35

Nova Scotia

Certificate

SAIT Diploma Vancouver Certificate

Entrance Requirements College Scanned

Regular Admission

Red River College

Students can apply to be a part of the access program in high school. Students may also attend at the bakeshop for a day or on an ad hoc basis. Must be a high school graduate or graduating high school. Must have Grade 12 Math and English, and Grade 10 Science.

Algonquin High school graduate or equivalent; Grade 12 English required.


High school diploma or equivalent, high school transcript, application form and fee, two letters of reference, résumé, digital photo for ID and bus pass, and a brief essay on reason for pursuing the career, challenges, expectations of the career, etc., and interview.

George Brown

Grade 11 Math and Grade 12 English are required. English proficiency test for International students. Program requires a GPA of 3.0 or higher to apply.

Holland Grade 12 graduate, résumé, and information about the applicant that is relevant to the program.

Nova Scotia

High school graduate or equivalent.

SAIT English Language Arts 11, Pure Math or Applied Math 11. International students must complete an English proficiency exam.

Vancouver Grade 10 graduate or higher, Workplace Math 10 or higher, and BC Food Safe Certificate 1.

College Scanned

Pre-requisite Skills What skills, if any, are a pre-requisite for entrance into the program?

Red River College

None noted

Algonquin None noted


None noted

George Brown

None noted

36

Holland None noted Nova Scotia

None noted

SAIT None noted

Vancouver None noted

College Scanned

Special Selection Criteria (e.g., portfolios, interviews, prior work experience, standardized tests, etc.)

Red River College

No special selection criteria indicated. First-come, first-served basis and meet program requirements. If not a high school graduate, must complete one credit each in Grade 10 English, Grade 10 Math and Grade 10 Science, or complete RRC Academics Foundation Program.

Algonquin If number of applicants exceeds the number of spots, priority will be given to students proficient in English. Applications made by February 1 will be given equal consideration; applications received after February 1 will be considered on a first-come, first-served basis.


None specific to baking certificates noted on website; admissions are conducted on a rolling basis.

George Brown

Completing Continuing Education classes prior to enrollment in the program will give students advanced standing the second year. If the program is not officially in high demand, then an interview is not required.

Holland A résumé including work and volunteer experience, group memberships, associations, awards, distinctions, etc., and other relevant information about the applicant.

Nova Scotia

First-come, first-served basis.

SAIT Applicants require a résumé, two letters of reference and a completed career investigation report (student is required to interview industry chefs as to salary and workload, hours of work, etc., to better prepare for the program). Special consideration is given to applicants that apply by March 1 and have previous industry experience.

Vancouver First-qualified, first-served basis.

Structure

College Scanned

Length of Program Contact Hours

Red River College

Length 12 months Division of Academic Year Fall Semester: September – December Winter Semester: January – April

37

Algonquin Length 8 months Division of Academic Year Fall/Winter


Length 2, 4 or 6 months Division of Academic Year Modules only, no terms

George Brown

Length 12 or 24 months Division of Academic Year Fall/Winter

Holland Length 9 months, 2 terms Division of Academic Year Fall/Winter Contact Hours 25 hours

Nova Scotia

Length 10 months, 3 terms Division of Academic Year Fall/Winter

SAIT Length 24 months Division of Academic Year Fall and Winter Terms

Vancouver Length 11 months Division of Academic Year Fall/Winter/Spring

College Scanned

Options for Taking Program / Delivery Options

Red River College

Full time for Professional Baking program. Specialized classes in evenings and on weekends.

Algonquin Full-time day program


L'Art de la Patisserie and L'Art du Gateau - 6 hours/day, 5 days/week; Boulangerie - 8 hours/day, 5 days/week.

George Brown

Full-time, and part-time Continuing Education programs.

38

Holland Full-time

Nova Scotia

Full-time

SAIT Full-time

Vancouver All programs are full-time except for four part-time, non-credit courses (Cake Making and Decorating 1, Cake Making and Decorating 2, Sugar Craft and Display, and Sweet Tapas and Plated Desserts).

College Scanned

Program Streams

Red River College

Specialties in the program: Chocolate Work, Wedding Cakes, Sugar Work, Artisan Breads.

Algonquin Continuing Education Patisserie program includes chocolate, sugar and wedding cakes (unofficially considered Term 3) for which students must register and pay separately. Offered in May, and maximum number of students is 18.


All three programs are unique and specialize exclusively, one each in breads, cakes, and pastries.

George Brown

Specialties: Chocolate, Wedding Cakes, Sugar Work.

Holland Program focuses primarily on pastries, sugar work, specialty, etc., and less on breads and yeast goods.

Nova Scotia

Chocolate and sugar work only; excludes wedding cakes.

SAIT Chocolate work, sugar work and wedding cakes. Curriculum and instructors are specialized (most instructors are Michelin star chefs).

Vancouver Specialties: Chocolate, Sugar Work, Wedding Cakes.

College Scanned

Number of intakes

Red River College

Once in Fall

Algonquin September - 25 students x 4 intakes, January - 25 students x 3 intakes. Programs run September - April 4 and January-August 3


L'Art de la Patisserie - January and July L'Art du Gateau - January and September L'Art de la Boulangerie – June

39

George Brown

H113 in Sept and H108 in January

Holland Once in September

Nova Scotia

Once in September

SAIT Once in the fall

Vancouver 4 - January/March/May/September for Pastry; 2 for Artisan (1 only for International)

College Scanned

Experiential Learning Component

Red River College

Work Experience: 17 weeks/400 hours; paid work experience

Algonquin Work Experience: One to be completed anytime throughout program Length: 80 hours; paid and unpaid


Work Placements: None. L'Art de la Patisserie and L'Art du Gateau students must complete 1 each stage and volunteer.

George Brown

Number of work placements: H113 - 1, H108 – none Length: 7 weeks, unpaid

Holland No work placement. Prior to graduation, the college will find jobs for the students if needed.

Nova Scotia

Number of work placements: 1 Length: 12 weeks, paid

SAIT Number of work placements: 1 Length: 8 weeks/320 hours, paid

Vancouver Number of work placements: 1 Length: 3 weeks, unpaid

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Program Courses

College Scanned

Courses Listed by academic year and semester or term

Red River College

Term 1: 1. Introduction to Baking 2. Introduction to Baking Ingredients 3. Quickbreads and Cookies 4. Yeast Goods 5. Communication 6. Professional Baking Computer Applications 7. WHMIS 8. Certified Food Handler Certificate (Level 1) 9. Emergency First Aid 10. Fire Safety

Term 2: 1. Cakes and Desserts 2. Nutrition 3. Pastries 4. Bakery Management 5. Inventory Management 6. Co-op Education Preparation

Term 3: 1. Work placement

Algonquin Term 1: 1. Communications 2. Baking Theory 1 3. Baking Practical 1 4. Shop Management and Sanitation

Term 2: 1. Baking Theory 2 2. Baking Practical 2 3. Cake Decorating Techniques 4. Shop Management 2 5. Wine, Food and Culture

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Patisserie (24-week program) 1. Food service safety and sanitation 2. Food service technology and basic skills 3. Breads and breakfast pastries 4. Sugar Confectionary 5. Chocolate confectionary 6. Ice cream and sorbet 7. Plated desserts 8. Chocolate, sugar decoration and sculpture 9. French cakes and tarts 10. Petit fours and miniature pastries 11. Celebration cake making and decorating 12. Capstone course: final buffet (students recreate all elements from the past 24

weeks for a buffet for friends and family – est. 400 people)

Gateau (16-week program) 1. Food service safety and sanitation 2. Baking and Pastry Technology 3. Cake baking and construction 4. Cake decorating techniques 5. Cake business planning 6. Capstone course: final buffet

Boulangerie (8-week program) 1. Food service safety and sanitation 2. Food service theory 3. Fundamentals of French bread 4. Pre-ferments - Poolish and sponge 5. Levains and starters - techniques and applications 6. Specialty whole grains and organic breads 7. Breakfast pastries 8. Specialty breads from France and around the world 9. Advanced Pastries

George Brown

Note: Year 1 is the same for both the Baking and Pastry Arts Management Diploma Program and the Baking Pre-Employment Certificate Program.

Year 1, Semester 1: 1. Sanitation 2. First Aid/CPR 3. Baking and Pastry Theory 1 4. Baking and Pastry Skills 1 5. Art of Eating and Dining - Wines: History and Production 6. Math Foundations 7. English Skills

Year 1, Semester 2: 1. Baking and Pastry Theory 2 2. Baking and Pastry Skills 2 3. Dessert Menu Management 4. Hospitality Math 5. College English 6. Computer Skills and Applications 7. Nutrition and Lifestyle

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8. Cost Control 9. Career Externship Preparation

Year 2, Semester 3: 1. Baking and Pastry Theory 3 2. Baking and Pastry Skills 3 3. Hospitality Leadership 4. Industry Externship 5. General Education Elective

Year 2, Semester 4: 1. Baking and Pastry Theory 4 2. Baking and Pastry Skills 4 3. Cheese and wine discovery 4. Business Entrepreneurship project 5. Business communications 6. General elective

Nova Scotia

Baking and Pastry Arts Program Term 1: Communications I Computer Essentials I & II Safety and Sanitation / Tools and Equipment Baking Theory I Yeast Dough Products I Decoration Work I Quick Breads and Cookies Plated Dessert I Patisserie I

Term 2: Introduction to Human Relations Baking Theory II Yeast Dough Products II Plated Dessert II Decoration Work II Buffet and Special Events Patisserie II Viennoiserie and Petit Fours Sec Work Experience Introduction to WHMIS (Workplace Hazardous Materials Information Systems) Introduction to Nova Scotia Occupational Health & Safety Act

Boulanger and Baking Art Term 1: Introduction to Boulanger Industry Communications I Computer Essentials I & II Safety and Sanitation / Tools and Equipment Basic Yeast Breads Cakes I - Basic Formulas Pies, Tarts & Cookies Sweet Yeast Products & Quick Breads Bakery Theory

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Term 2: Introduction to Human Relations Boulanger Practicum The Boulangerie – Your Business Advanced Yeast Breads Cakes II - Decorating Work Experience Introduction to WHMIS (Workplace Hazardous Materials Information Systems) Introduction to Nova Scotia Occupational Health & Safety Act

SAIT Year 1, Semester 1: 1. Bakery Fundamentals 2. Yeast Fundamentals 3. Artisan Breads and Viennoiserie 4. Bakery Safety and Sanitation 5. Customer Relationship Management

Semester 2: 1. Pastry fundamentals I 2. Pastry fundamentals II 3. Art and Design 4. Business Communications 5. Starting Your Own Business 6. Nutrition and Recipe Modification

Semester 3: Professional Internship – Baking and Pastry Arts Diploma

Year 2, Semester 4: 1. Art of Chocolate 2. Fine Pastries 3. Artistic Baking 4. Wedding Cakes 5. Special Projects

Year 2, Semester 5: 1. Classic Desserts 2. Sugar Artistry 2. Elegant Showpieces 3. Plating and Pairing 4. Sensational Alternatives 5. Capstone Project (Final practical, timed)

Continuing Education Program offers courses in Artisan Style Bread, Chocolate, Baking Cakes, Cake Decorating, Back to Basics–Baking Cakes, Buttercream Basics and Fondant Basics.

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Vancouver Note: Terms 1, 2, & 4 are the same for the Baking and Pastry Arts Artisan Baking

Certificate & the Baking and Pastry Arts Pastry Certificate. Term 1: 1. Basic Principles 2. Basic Methodology 3. Budgeting and Cost Control 4. Retail Operations

Term 2: 1. Professionalism and Organization 2. Fermentation 3. Lamination 4. Aeration and Emulsification 5. Design and Decoration 6. Frying

Term 3 - Artisan: 1. Artisan Bread 2. Artisan Pastries 3. Gluten Free Baking 4. Ethnic & Savoury Baking 5. Catering & Special Orders

Term 3 - Pastry: 1. Plated Desserts 2. Catering & Special Orders 3. Chocolate & Confections 4. Dessert Cakes 5. Small Desserts & Pastries 6. Wedding Cakes & Marzipan

Term 4: 1. Work Placement 2. Capstone Project: Research to deepen knowledge of a chosen topic related to

Baking and Pastry Arts; online presentation delivery to fellow learners. Holland All courses are concurrent, beginning in September and ending in May.

PEI Occupational Health and Safety Computer Essentials Business Communications Professional Skills, Tools, Equipment and Ingredients Foundations of Dough Preparation European and Artisan Breads Batters, Cake Batters and Meringues Classical and Contemporary Creams and Custards Mousses, Gelatin Based Desserts and Fillings Domestic and International Selections of Hot and Frozen Desserts Decorative Cakes and Showpieces Sauces, Syrups and Glazes Individual Pastries, Petit Fours and Modern Plated Desserts Culinary Industry Certifications

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College Scanned

Student Assessment

Red River College

Competitions: Skill, Supplier Competitions (Canola/Pork) Assessment practices for any experiential components: Students complete an assessment of their co-op and job placements.

Algonquin Competitions: In-house competitions on croissant, breads, cakes and cookies. Competitions also held with high school students in the same categories. The prize is a reduction in tuition fees if the winner enrolls in the program. Assessment practices for any experiential components: Employers evaluate students and students assess the placement. Placement does not count towards final mark.


Competitions: Monthly competitions are open to the public, in addition to students, and are done through vendors (ice cream, cupcakes, gingerbread, brownies, etc.).

George Brown

Competitions: In house competitions on chocolate and gingerbread. Also an external intercollegiate chocolate competition.

Holland Competition (voluntary): Skills Canada

Nova Scotia

Competitions: Provincial, Skills Canada, Chaine Assessment practices for any experiential components: Students must create a portfolio when out on work term. Students complete a self-assessment, and employers provide an assessment of students for the work term.

SAIT Competitions: Olympics and Skills competitions Assessment practices for any experiential components: Work placement is graded, not a pass/fail course. Co-op students complete a journal and self-assessment, and the employer completes an employee assessment, all of which count toward the final grade.

Vancouver Competitions: Skills BC and National. Main supplier, Snowcap Enterprises, provides the supplies for the competitions. Assessment practices for any experiential components: Students are asked to self-assess and to complete a team assessment. Employers complete an assessment on the students at the end of the work placement.

College Scanned

Curriculum Renewal

Red River College

Frequency of consultation with industry: Program Advisory Committee meets once a year. Frequency of curriculum review: Every 5 years

Algonquin Frequency of consultation with industry: Advisory committee meeting once/semester. Frequency of curriculum review: Every 5 years

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None noted on website.

George Brown

Frequency of consultation with industry: Formal, twice-yearly consultation through advisory committee. Frequency of curriculum review: Every 5 years

Holland Frequency of consultation with industry: Annual advisory committee meeting with the industry / Advisory Committee. Frequency of curriculum review: Every 5 years

Nova Scotia

Frequency of consultation with industry: Continual contact with the industry through phone calls, emails and/or visits. At the time of this research, the college was in the process of assembling an advisory committee. Frequency of curriculum review: Review/renew program every year.

SAIT Frequency of consultation with industry: Receive feedback from the industry twice yearly, as well as feedback from students on work placements. Frequency of curriculum review: Curriculum is reviewed every 3 years.

Vancouver Frequency of consultation with industry: Twice per year through advisory committee. Frequency of curriculum review: Program renewal every 5 – 10 years.

Industry Affiliations/Related Credentials

College Scanned

Related Credentials

Red River College

Partnerships with high schools, post-secondary institutions, business and industry, unions, international, and professional bodies.

Algonquin Partnerships with high schools, business and industry, government (government funded), and professional bodies.


No partnerships, no Red Seal.

George Brown

Partnerships with high schools, business and industry, government (apprenticeship), international, and with professional bodies.

Holland Partnerships with high schools in Boston and the Maritimes, government (35% government funded), and international partnerships with Bahamas.

Nova Scotia

Partnerships with high schools, post-secondary institutions, business and industry, government (largely government funded), international, and professional bodies.

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SAIT Partnerships with high schools, post-secondary institutions, business and industry, government (Alberta Apprenticeship and Industry training), unions, government, international, and professional bodies.

Vancouver Partnerships with high schools, post-secondary institutions, business and industry, government (apprenticeship), international, and professional bodies.

College Scanned

Current and Coming Challenges

Red River College

Content: Would like to build a two-year program Delivery of Program: Reduce number of textbooks from 3 to 1 Changes to industry requirements: Pursue apprenticeship for program Other environmental factors: Space requirements

Algonquin Changes to Industry Requirements: Create a gluten-free and lactose-free classes. Require space for a dedicated “clean” lab.


None noted

George Brown

None noted

Holland Level of preparation of students enrolling in program – not as ready or willing to work as in previous years. Space also needed to grow program.

Nova Scotia

None noted

SAIT Space is needed to grow the program.

Vancouver The Industry Training Authority will be revising the baker outline shortly and VCC will have to realign their program with the revised/updated requirements. Challenge in trying to produce gluten-free or nut-free products in an environment that uses wheat.

College Scanned

Comments

Red River College

None

Algonquin None French Pastry School

None

George Brown

None

Holland None Nova Scotia

None

SAIT None Vancouver None

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Appendix B – Industry Occupational Analysis (DACUM) Chart

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1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4

Communicate verbally

Develop / maintain interpersonal skills

Spell Write Write instructions Create a prep list Use w ord processing

Use communication technologies (email, phone, text, fax, scan)

Ask for help Explain ideas

A7 A8 A9 A10 A11

Professional Baking & PatisserieFacilitated by Lorna Smith and Craig Edwards

January 20 & 27, 2014DACUM Skill Rating Scale

1 - Can perform some parts of this skill satisfactorily but requires assistance and/or supervision to perform the entire skill.2 - Can perform this skill satisfactorily but requires periodic assistance and/or supervision.

3 - Can perform this skill competently without assistance or supervision.4 - Can perform this skill competently with more than acceptable speed and/or quality and can teach the skill to others.

Interpret non-verbal communication

A1 A2 A3 A4 A5 A6

COMMUNICATEA

Read and follow recipes

Follow instructions (e.g., prep list)

Listen Demonstrate manners / etiquette

A12

A19 A20

A13 A14 A15 A16 A17 A18

Use terminology Select medium for greatest impact (e.g., hand w ritten note)

Accept / learn from feedback

Give constructive feedback

Resolve conflict

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1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Use equipment safely (e.g., ladders, safety features)

C16

Scale a recipe up or dow n

B1 B2 B3 B4 B5

Work w ith percentages

Transport food safely Follow HACCP guidelines

Follow WHMIS guidelines

Prevent repetitive strain injuries

Administer testing on potentially dangerous equipment

APPLY MATH SKILLSB

Calculate conversions (fractions, %, decimals, metric, imperial, etc.)

Calculate yields Use units of measure Work w ith fractions / ratios

Use personal protective equipment

C1 C2 C3 C4 C5 C6

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