Classification: Non-compulsory

A Baker prepares and bakes pies, tarts, squares, bread, rolls, cookies, cakes and other items for commercial and retail establishments as well as restaurants. Specifically, a Baker:

• prepares straight or sponge dough, yeast-raised pastry, puff pastry and aerated products
• makes savoury products such as filled pies, patties, rolls, biscuits, crackers and flat breads
• finishes and decorates cakes, prepares fillings, mousses, sauces, compotes and glazes
• prepares confectionary, specialty goods and desserts for dietary restrictions
• makes ice creams, sorbets/sherbets, gelatos and other frozen desserts
• calculates raw product requirements to meet production demand and controls inventory

A Developmental Services Worker supports people who have a developmental disability to realize their full potential. Developmental Services Workers are employed by organizations that provide support to individuals with special needs, including faith and culture-based agencies and by school boards to assist in the classroom. Specifically, a Developmental Services Worker assists people with developmental disabilities by:

• promoting their adaptive skills
• maintaining a safe environment
• modelling and promoting a healthy lifestyle
• assisting with medications
• applying crisis prevention and intervention strategies
• participating in the development and implementation of person-directed plans
• supporting the individual in the development and maintenance of family, community and other relationships

An Institutional Cook prepares meals in both small and large quantities using bulk-cooking methods in conventional, cook chill or cook freeze environments. An Institutional Cook prepares food to meet individual dietary needs, including health, religious needs, ethnic preferences and budgetary requirements. An Institutional Cook may work in retirement or long-term care homes, hospitals, childcare centres, school dining areas, correctional facilities and corporate environments. Specifically, an Institutional Cook:

• prepares meals for special diets and understands nutritional restrictions and portion size to be served
• uses standardized recipes and specialized equipment for modification techniques during food preparation to achieve the prescribed or recommended textures and viscosity
• prepares and cooks meats, poultry and seafood
• prepares stock, soups and sauces from scratch or convenience
• prepares and assembles complete breakfasts, sandwiches, salads and dressings
• prepares baked goods, pastries, desserts and vegetables
• is knowledgeable about weights and measures, hygiene, equipment handling, sanitation and workplace safety

A Special Events Coordinator:

• Assists in the coordination and execution of events such as meetings, conferences and conventions, sporting events, fundraising events, festivals, consumer and trade shows, incentive programs, product launches and weddings

A Baker-Patissier prepares and bakes pies, tarts, squares, bread, rolls, cookies, cakes and other items for commercial and retail establishments as well as restaurants. Specifically, a Baker-Patissier:

• prepares straight or sponge dough, yeast-raised pastry, puff pastry and aerated products
• makes savoury products such as filled pies, patties, rolls, biscuits, crackers and flat breads
• finishes and decorates cakes, prepares fillings, mousses, sauces, compotes and glazes
• prepares confectionary, specialty goods and desserts for dietary restrictions
• makes ice creams, sorbets/sherbets, gelatos and other frozen desserts
• calculates raw product requirements to meet production demand and controls inventory

 Red Seal trade

A Gemsetter/Goldsmith:

• Fabricates and repairs precious and semi-precious jewellery and gemstone work
• Tests metals
• Rolls and draws metals
• Forms rings
• Drills holes and sockets for stones or hinges
• Solders pieces of jewellery and gemstone work
• Designs and sets gem settings
• Fabricates and assembles all types of jewellery and gemstone work
• Cleans and polishes jewellery and gemstone work