Sector: Service

A Utility Arborist prunes, rigs or moves tree branches and woody vegetation that is in proximity or could contact any electrical apparatus. A Utility Arborist uses climbing techniques, climbing systems and mechanized equipment to work at heights in urban, rural and off-road locations. Specifically, a Utility Arborist:

• removes dangerous trees using industry approved techniques
• conducts condition assessments within the electrical system rights of ways to determine the work to be completed
• secures authorization to peform work, including from the general public, utility customers, government agencies, first nations communities and landowner associations
• uses different types of on- and off-road aerial devices to work at heights in urban, rural and off-road locations
• operates on- and off-road equipment such as snow machines, all-terrain vehicles and large tracked aerial devices for work that is away from main highways
• works with herbicides to control vegetation

A Horticultural Technician grows, installs, and maintains indoor and outdoor plants, builds urban and rural landscapes, maintains outdoor properties, cares for turf grass and golf courses and installs and maintains irrigation systems. Specifically, a Horticultural Technician:

• grows plants using different propagation techniques
• identifies nutrient requirements of plants, applies fertilizers and monitors plants
• transplants, installs and prunes plants
• analyzes plant watering requirements and installs and maintains irrigation systems
• establishes and maintains turf grass
• constructs landscapes according to drawings
• controls plant pests and diseases using integrated pest management techniques
• recycles waste materials

 Red Seal trade

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 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 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 Chef:

• Works in restaurants, hotels, entertainment clubs, country clubs, spas, bistros and other assorted eateries;
• Demonstrates knowledge of food preparation and presentation, menu management, sanitation and food safety, and the use of wines, liquors and spirits in cooking.

Pre-requisite required: Ontario Certification of Qualification in the trade of Cook, 415A

An Information Technology — Hardware Technician:

• Assembles, repairs, and upgrades microcomputer systems, components and peripherals
• Installs operating systems and application software

A Child and Youth Worker works to improve the physical, emotional, intellectual and social development of vulnerable children, youth and families. They focus on the growth and development of children and youth based on direct, day-to-day work with children and youth in their environment and develop relationships with children, their families, their communities and other inter-disciplinary team members. Specifically, a Child and Youth Worker:

• maintains safe environments
• promotes health and well-being
• builds relationships
• plans programs
• applies intervention strategies
• provides counselling and supports
• works in an interdisciplinary team environment and communicates with other professionals
• supports the needs of children, adolescents and their families

An Information Technology — Network Technician:

• Installs, configures and maintains client workstations and network servers connected by a local area network
• Applies technical knowledge of data communication, standards, protocols and internet working concepts