Bloom’s Taxonomy: LI, LII
Definition
- LI. Remembering: Exhibit memory of previously learned material by recalling facts, terms, basic concepts and answers.
- LII. Understanding: Demonstrate understanding of facts and ideas by organizing, comparing, translating, interpreting, giving descriptions and stating main ideas.
- LIII. Applying: Solve problems in new situations by applying acquired knowledge, facts, techniques and rules in a different way.
- LIV. Analyzing: Examine and break information into parts by identifying motives or causes. Make inferences and find evidence to support generalizations.
- LV. Evaluating: Present and defend opinions by making judgments about information, validity of ideas, or quality of work based on a set of criteria.
- LVI. Creating: Compile information together in a different way by combining elements in a new pattern or proposing alternative solutions.
Topic Description
This topic provides food processing frontline workers with an overview of the nature of the Canadian bakery industry and its economic importance and explores the current labour market situation and career opportunities. It also introduces different techniques and processes used in the pastry and bakery processing industry and describes various pastry and bakery products. Finally, this topic identifies the food safety and regulatory requirements of pastry and bakery products.
Learning Objectives
LO1. Provide an overview of the nature of the bakery processing industry and how it supports the Canadian economy and trade.
This topic defines the importance of the Canadian bakery (including pastry) processing industry and how it supports the Canadian economy, and trade. It is important that food processing frontline workers understand the contribution of this sector to the Canadian economy and trade.
Detailed Competencies = Performance indicators include but are not limited to:
- P1. Describe the diverse nature of the Canadian bakery industry.
- a) The economic importance of the bakery industry in Canada
- b) Global bakery industry outlook
- c) Contribution to the Canadian economy
- d) Strong export and import markets
- e) The current labour market situation in Canada
- f) Job career opportunities
- P2. Introduce key features of the Canadian bakery industry.
- a) Critical link in the agri-food value chain
- b) Use of modern technology in identifying pastry and baking product fraud
- c) Use of advanced technology in the processing of pastry and bakery goods
- d) Investment in research and development
- P3. Understand the importance of the Canadian pastry and bakery processing sector.
- a) Largest processors
- b) Number of plants (factories)
- P4. Describe the trade overview of the Canadian bakery industry.
- a) Imports and main products imported
- b) Export and main products exported
- c) Major markets and major suppliers
- d) Bakery and pastry products balance
LO2. Understand the economic importance of the bakery and pastry industry in Canada, the labour market situation and career opportunities.
Pastry and bakery processing workers have many potential employment and career opportunities in the Canadian bakery sector and bakery labour market.
Detailed Competencies = Performance indicators include but are not limited to:
- P1. Understand the pastry and bakery industry profile and highlight the economic importance.
- P2. Understand the pastry and bakery workforce profile in Canada.
- a) Employment
- b) Canadian labour market
- c) Pastry and bakery Industry employment needs
- d) Job vacancy rates
- e) Workforce recruitment
- P3. Detail future employment needs
- a) Where the jobs are in the pastry and bakery industry
- b) Employer concerns
- c) Safety first
LO3. Introduce the different techniques and processes used in the pastry and bakery processing industry.
Understand that pastry and bakery products can be processed into various high-quality products. This topic provides pastry and bakery workers with the basic knowledge of different processing techniques used in this sector.
Detailed Competencies = Performance indicators include but are not limited to:
- P1. Understand the general aspects of pastry and bakery product processing.
- P2. Explain bakery and pastry product transportation, receiving and storage requirements.
- P3. Use appropriate cooking and cold-food preparation methods in production.
- P4. Apply baking techniques to prepare desserts, pastries, and breads.
- P5. Understand oven baking parameters.
- P6. Apply knowledge of the effects of heat and cold on ingredients.
- P7. Explain the packaging and distribution requirements.
LO4. Describe the various pastry and bakery products such as bread, cakes, pastries, biscuits, breakfast cereals, frozen bakery, frozen desserts.
It is important that bakery and pastry industry workers can differentiate between various bakery and pastry products and processes.
Detailed Competencies = Performance indicators include but are not limited to:
- P1. Understand the process of cold or hot treatment to maintain bakery and pastry products for consumption.
- a) Refrigeration of bakery and pastry products
- b) Heat treatment of bakery and pastry products
- c) Shelf-stable bakery and pastry products
- P2. Understand the process to produce bakery and pastry products.
- a) Bread products
- b) Bread substitutes
- • Packaged/industrial bread
- • Unpackaged/artisanal bread
- c) Cakes products
- • Packaged/industrial cakes
- • Unpackaged/artisanal cakes
- d) Pastries products
- • Packaged/industrial pastries
- • Unpackaged/artisanal pastries
- e) Biscuit products
- • Savoury biscuits and crackers
- • Sweet biscuits
- • Chocolate coated biscuits
- • Cookies
- • Filled biscuits
- • Plain biscuits
- • Sandwich biscuits
- f) Breakfast cereals
- • Hot cereals
- • Ready-to-eat cereals
- • Children’s breakfast cereals
- • Family breakfast cereals
- g) Frozen bakery products
- h) Frozen desserts
LO5. Understand the safety and quality of Canadian Bakery and Pastry Products.
Strict quality standards applied throughout Canada’s production and processing chain contribute to the excellent reputation of Canadian bakery and pastry products. This topic covers the basics of food safety programs including the Total Quality Management (TQM), Hazard Analysis Critical Control Point (HACCP), and Preventive Control Plan (PCP). Pastry and bakery industry workers will learn the important role they have in supporting their workplace food safety and quality culture. By following food safety practices, food workers help their employer to protect the consumer, meet government regulations and address business needs.
Detailed Competencies = Performance indicators include but are not limited to:
- P1. List the different food safety management systems, how they are built and their role in delivering a safe and quality product.
- P2. Explain the purpose, benefits, and implementation of HACCP in bakery processing.
- P3. Classify the hazards and foodborne illnesses that exist in the bakery and pastry processing industry.
- P4. Explain the importance of the preparation and implementation of GMPs and SOPs in bakery and pastry processing.
- P5. Explain Critical Control Points and corrective actions.
- P6. Adhere to the PCP in place in the bakery and pastry industry.
LO6. Understand that regulation and inspection of Canadian bakery and pastry products are an integral part of the nation's food supply.
It is important for bakery and pastry industry workers to understand the applicable federal and provincial Canadian regulations and recognize other regulations pertinent to the sector.
Detailed Competencies = Performance indicators include but are not limited to:
- P1. Outline the regulation/legislative acts that bakery and pastry workers must comply with in accordance with the federal, provincial, and territorial regulatory/legislative agents.
- P2. Comply with legislative/regulatory requirements (federal and provincial) including labelling and recall.
- P3. Recognize the different regulatory and legislative bodies that they will interact with as industrial bakery and pastry workers.
- P4. Understand their job role in relation to communicating with regulatory/legislative agents.
- P5. Recognize other regulations pertinent to the bakery and pastry sector.
- a. United States
- b. European
- c. Codex
Links to existing courses
Approved Accredited Training Programs (Academic, Industries, Private Trainer)
NA
Recognition of worker skills = Certification
NA
Evaluation technics / assessment
- Quizzes
- Written tests
- Multiple choice questions