Professional Baking & Patisserie

Transcription

1 DACUM 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. Professional Baking & Patisserie Facilitated by Lorna Smith and Craig Edwards January 20 & 27, 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. COMMUNICATE A Read and follow recipes Follow instructions (e.g., prep list) Listen Demonstrate manners / etiquette Communicate verbally Interpret non-verbal communication A1 A2 A3 A4 A5 A6 Develop / maintain interpersonal skills Spell Write Write instructions Create a prep list Use w ord processing A7 A8 A9 A10 A11 Use communication technologies ( , phone, text, fax, scan) Ask for help Explain ideas Accept / learn from feedback Give constructive feedback A12 Resolve conflict A13 A14 A15 A16 A17 A18 Use terminology Select medium for greatest impact (e.g., hand w ritten note) A19 A

2 APPLY MATH SKILLS B Calculate conversions Calculate yields Use units of measure Work w ith fractions / (fractions, %, decimals, ratios metric, imperial, etc.) Work w ith percentages Scale a recipe up or dow n B1 B2 B3 B4 B5 B6 WORK SAFELY C Maintain a safe w ork area Clean knives, pots, pans, utensils, equipment, appliances and facilities Demonstrate sanitary practices Assess and correct unsafe practices Choose the right equipment for the job Use personal protective equipment C1 C2 C3 C4 C5 C6 Avoid crosscontamination Follow labeling Follow food handling Follow proper storage Maintain personal Apply first aid and CPR w ith practices guidelines temperature guidelines hygiene allergens C7 C8 C9 C10 C11 C12 Transport food safely Follow HACCP Follow WHMIS Use equipment safely Prevent repetitive Administer testing on guidelines guidelines (e.g., ladders, safety strain injuries potentially dangerous features) equipment C13 C14 C15 C16 C17 C18

3 MANAGE INVENTORY D Rotate product / stock Receive and inspect products and supplies Perform portion control Order products and supplies Maintain stock sheets Conduct Inventory D1 D2 D3 D4 Use inventory programs Manage and research suppliers D5 D6 D7 D USE EQUIPMENT E Clean and maintain equipment Train others in proper use Create S.O.P.s (Standard Operating Procedures) Post operating and maintenance instructions Document sanitation procedures Use a mixer E1 Use dividers, rounders and sheeters E2 Use proofers E3 Use slicers E4 Use retarders E5 Use depositers (cookies, muffins) E6 Use ovens E7 E8 E9 E10 Use a variety of hand tools E13 Use scales and measuring equipment E15 Use pots and pans Use a variety of small appliances E14 Use thermometers Use decorating tools Use molds E16 E11 Use specialized equipment (e.g., flour mills, oil presses, ice cream makers) E17 E12 Use a dishw asher E18 E19 E20 E

4 MANAGE PRODUCTION F Conduct daily and w eekly planning meetings Create production sheet Revise production schedule Manage surplus product Minimize w aste Estimate sales F1 F2 F3 F4 F5 Plan seasonal production Plan for special events (e.g., w eddings, annual events, etc.) Respond to community requests F6 F7 F8 F MANAGE MARKETING G Create a marketing / events calendar Manage media requests Budget donations Build community Use social media Manage w eb presence G1 G2 G3 G4 G5 G6 Respond to / seek front line advertising (i.e., demos) Manage brand G7 G8 G9 Represent your business / organization Netw ork G10

5 WORK WITH CHOCOLATE H Temper chocolate H1 Pipe w ith chocolate Blend ganaches H2 Assemble chocolate (e.g., for a show piece) Mold chocolate Manipulate chocolate Enrobe chocolate (hand dipped) Make chocolate (i.e., from beans) Create (chocolate) decorations H3 H4 H5 H6 Clean chocolate Melt chocolate H7 H8 H9 H10 H PRODUCE CAKES AND TORTES I Assemble cakes Prepare icings Prepare fillings Pipe Ice cakes I1 I2 I3 I4 I5 I6 Score cakes Cut cakes and tortes Prepare no-bake items Custom decorate cakes Transfer cakes onto boards I7 I8 I9 I

6 PRODUCE YEAST PRODUCTS, DOUGHS AND QUICKBREADS J Grow and maintain a dough starter Scale / measure ingredients Mix doughs and batters Portion doughs Proof doughs J1 J2 J3 J4 J5 J6 Score doughs Garnish / glaze product Load oven Bake / deep fry / boil doughs Test / assess product Shape / pan doughs Cool product J7 J8 J9 J10 J11 J12 Laminate dough J DEMONSTRATE PROFESSIONAL AND PERSONAL COMPETENCE K Display strong w ork ethic Maintain a positive attitude Display pride in w ork Demonstrate personal integrity Work w ith a sense of urgency K1 K2 K3 K4 K5 K6 Display initiative Maintain consistency Learn continuously (lifelong learning) Improve continuously Practice skills to improve speed and accuracy Demonstrate organization (mise-enplace) Lead by example K7 K8 K9 K10 K11 K12 Demonstrate commitment to excellence Employ all senses w hen cooking / baking Read and research Display confidence Show humility Identify strengths and limitations K13 K14 K15 K16 K17 K18

7 Continued DEMONSTRATE PROFESSIONAL AND PERSONAL COMPETENCE Identify / reflect on successes / failures K K19 K20 K21 K22 K23 K24 Adapt to new situations Work w ithin a hierarchy Prioritize Manage time Solve problems / troubleshoot Identify and explain nutritional values Write a professional resume Manage change Maintain healthy w ork / life balance Manage stress Situate self w ithin culinary / baking history K25 K26 K27 K28 K29 K30 Demonstrate manual dexterity Demonstrate physical strength and abilities (endurance) Research market K31 K32 K WORK IN TEAMS L Respect others Demonstrate reliability Accept responsibility for ow n and team's actions / mistakes Support others Work independently (w ithin a team) Demonstrate flexibility L1 L2 L3 L4 L5 Compromise Exhibit patience (w ith self and others) Demonstrate appropriate sense of humor L6 L7 L8 L

8 APPLY BASIC SKILLS M Separate eggs Temper Fold Scald Whip Demonstrate knife skills M1 Use senses to develop correct consistency Prepare thickening agents M2 M3 M4 M5 M6 Use colour w heel Follow a recipe Alter recipes based on climate and environment (internal and external) Prepare sauces Alter recipes based on quality of ingredients M7 M8 M9 M10 M11 M12 Apply food science M13 M DISTRIBUTE PRODUCT N Package products Merchandise product Display product Deliver / ship product Wholesale / retail product Label product N1 N2 N3 N4 N5 N6 Price product N

9 DEMONSTRATE CREATIVITY O Develop palate Experiment Apply basic art principles (e.g., colour and design) Plate desserts Innovate O1 O2 O3 O4 O PRODUCE FROZEN DESSERTS P Blend and freeze grenita Cook custards Add flavour Churn ice creams and sorbets Prepare semifreddos and frozen souffles P1 P2 P3 P4 P SERVE CUSTOMERS Q Take orders Resolve customer complaints Meet w ith clients Create product menu / portfolio Demonstrate product know ledge Refer clients Q1 Q2 Q3 Q4 Q5 Q6 Demonstrate Upsell Use Point of Sale know ledge of other (P.O.S.) equipment local bakeries Q7 Q8 Q PRODUCE SUGAR WORKS AND CONFECTIONS R Select appropriate sugar Colour sugar Manipulate sugar Heat sugar R1 R2 R3 R

10 OPEN AND CLOSE BUSINESS S Set and disarm alarm system Turn on equipment Set up P.O.S. system(s) Conduct product count Maintain safe customer area Perform cash out S1 S2 S3 S4 S5 S6 Deposit money S MANAGE FACILITY T Design layout Purchase furnishings and equipment Plan and coordinate equipment Comply w ith regulations (building codes, permits) Maintain equipment and facility Organize contractors T1 T2 T3 T4 T5 T6 MANAGE HUMAN RESOURCES U Recruit staff Orient staff Apply employment standards Train staff Manage performance Conduct performance review s U1 U2 U3 U4 U5 U6 Discipline staff Work w ith unions Administer employee Recognize employees Build team Match task to talent benefits U7 U8 U9 U10 U11 U12

11 Continued MANAGE HUMAN RESOURCES U Manage volunteers Terminate staff Conduct interview s Conduct and evaluate trial shifts U13 U14 U15 U16 U17 Manage pay raises and bonuses Use spreadsheets Calculate food costs Calculate selling price Calculate labour costs Schedule staff Budget MANAGE FINANCES V V1 V2 V3 V4 V5 V6 Manage government remittances Manage cash flow Manage payroll Pay invoices Analyze profit and loss statements Contribute to the development of a marketing plan V7 V8 V9 V10 V11 V12 Negotiate contracts Develop and modify business plan V13 V14 V15 V16 Invoice customers Collect payment Analyze customer data (from P.O.S. softw are) Employ loss prevention strategies Calculate cost of ingredients Track and adapt to ingredient costs Manage fixed costs Consult w ith professional service providers V17 V18 V19 V20 V21 V