JOB DESCRIPTION LOG HOME BUILDER/LOG PEELER - ENTRY
Pioneer Log Homes of British Columbia is looking for entry level Log Home Operation of chainsaw other power and hand tools ... Log peeler positions.
Entry Level Log Home Builder Log Peeler
FOREST PRODUCT CONVERSION FACTORS FOR THE UNECE
Conversion factors fibreboard
DP
WESTERN RED CEDAR's datasheet
26 mars 2012 The texture for plantation woods is often less fine and wood may have numerous ... WESTERN RED CEDAR wood tends to split. ... Cutting tools:.
WESTERN RED CEDAR
Product Range - Machines & Tools
Tools for installation of plastic pipes. • Peeling tools. • Clamping and installation tools. • Cutting tools. • Tapping and pressure testing tools.
machines et outils gf pdf
Culturally Modified Trees of British Columbia
Resources Inventory Committee was funded by the Canada- technologies and tools for felling trees working wood
cmthandbook
CMHC-Canadian-Wood-Frame-House-Construction.pdf
Wood-frame buildings—Canada—Design and construction. strong light and flexible using basic tools ... “peel-and-stick”membrane
CMHC Canadian Wood Frame House Construction
Workplace Apprenticeship Training Standard
The Apprenticeship Training Standard Log Book identifies all the skills associated A series of tools endorsed by the Canadian Council of Directors of ...
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Best Practice Guidelines For Cleaning Disinfection and Sterilization
Best practice documents and tools produced by PIDAC reflect consensus positions from Health Canada prior to marketing which ensures that labelling and ...
Best practice guidelines cleaning
Application of Linear Programming to Plywood Manufacture
Peeling: converting logs or round wood into thin sheets of veneer by of Canadian Forest Products Ltd. There are seven grades and species of. Copyright ?
Tropical Timber Atlas
The choice of tools is defined according to the wood's abrasiveness The Canadian grading rules of the NLGA (National Lumber Grades Authority) concern.
E TMT SDP R M Tropical Timber Atlas
Apprenticeship
Training Standard
Log Book
Baker (423A)
Baker-Pâtissier (423C)
What Is This About?
The Apprenticeship Training Standard Log Book identifies all the skills associated with your trade in Ontario. It is written in statements that describe how you, the apprentice, must perform each skill in order to be considered competent in that skill.Training As An Apprentice
Notify Ministry of Advanced Education and Skills Development (MAESD) staff immediately of any changes to contact information or training agreement, especially if you change sponsors. Review the Log Book regularly with your trainer and sponsor to track your progress.Keep an accurate record of the hours you work.
Attend classroom training when it is offered.
Apply for the financial incentives for which you are eligible. Pay your annual membership fee to the Ontario College of Trades and keep your membership in good standing.Completing Your Log Book
There are two types of signatures required in your Log Book:Skill Confirmation
You and your trainer sign off each required skill to confirm that you have demonstrated competency in that skill.Skill Set Confirmation
After you and your trainer have signed off all the required skills in a skill set, your sponsor signs the signature box at the end of each skill set to confirm your competency in the skill set. Shaded boxes in your Log Book mean the skills are optional and do not have to be confirmed by your trainer or sponsor. However, you are encouraged to complete them as part of your training.Changing Sponsors
Contact MAESD immediately if you change sponsors as you will need to sign a newRegistered Training Agreement.
Record your original Sponsors information in Sponsor Record η1 (the sponsor who has signed your initial Registered Training Agreement). This document is the property of the apprentice named inside and represents the official record of your training. For information about completing your apprenticeship, see inside of back cover.© Ontario College of Trades
Apprentice Name: ______________________________________________________________ Address: ______________________________________________________________________ _____________________________________________________________________________ Phone Number: ________________________________________________________________ Email Address: _________________________________________________________________ Trade: _______________________________________________________________________ Ministry of Advanced Education and Skills Development Registered Training Agreement #:OCOT Membership #:
This document is the property of the Apprentice named herein and represents the official record of their training. If you have questions about the use of this Training Standard Log Book or about your Apprenticeship program, contact your Apprenticeship office (see Appendix D in this book) or the Employment Ontario hotline at: 1-800-387-5656. You must become a member of the College of Trades Apprentices Class and maintain your membership in good standing while you complete your training. For more information on membership, please visit the College of Trades website at: collegeoftrades.caBAKER AND BAKER-PÂTISSIER
TABLE OF CONTENTS PAGE
Terms and Conditions of Registered Training Agreement and Resources Page ............................. 5
Introduction to the Apprentice Training Standard Log Book .......................................................... 6
Roles and Responsibilities ................................................................................................................ 7
Roles and Responsibilities (College of Trades, Ministry of Advanced Education andSkills Development) ...................................................................................................... 7
Roles and Responsibilities (Apprentice) ....................................................................... 8
Roles and Responsibilities (Sponsors and Trainers) ..................................................... 9
Safety .............................................................................................................................................. 10
Apprenticeship Program Summary/Guidelines ............................................................................. 11
Scope of Practice ........................................................................................................ 11
Program Guidelines .................................................................................................... 11
Program Requirements .............................................................................................. 12
Compulsory and Voluntary Classification ................................................................... 12
Eligibility for Apprenticeship Program Completion.................................................... 12
Essential Skills Summary ............................................................................................. 13
Training the Apprentice - Tips for Apprentices, Sponsors and Trainers ....................................... 14
Notice of Collection of Personal Information ................................................................................ 16
Competency Analysis Profile .....................................................................................................17-22
SKILL SETS
Skill Sets for Completion of Baker (423A)
9181 Demonstrate Safe Working Practices ...................................................................... 23
9182 Practice Food Safety Procedures ............................................................................. 25
9183 Perform Baker Trade Practices ................................................................................ 28
9184 Demonstrate Business Practices .............................................................................. 30
9185 Bake Bread, Buns and Rolls ...................................................................................... 33
9186 Prepare Yeast-Raised Pastry ................................................................................... 37
9187 Produce Sweet Dough, Pulled Strudel, Puff Pastry and Pie Dough ......................... 41
9188 Produce Cookies, Pies, Tarts and Squares ............................................................... 43
9189 Prepare Basic Fillings ................................................................................................ 46
9190 Produce Quick Breads, Batters and Choux Paste .................................................... 48
9191 Produce Aerated Products ....................................................................................... 51
9192 Produce Puff Pastry Products ................................................................................. 54
9193 Produce Savoury Pastry Products ............................................................................ 57
9194 Produce and Finish Cakes ........................................................................................ 60
Additional Skill Sets for Completion of Baker-Pâtissier (423C)9195 Produce Advanced Filling, Icings and Creams.......................................................... 65
9196 Produce Decorated and Specialty Items .................................................................. 67
9197 Produce Confectionary Items .................................................................................. 69
9198 Produce Frozen Desserts ......................................................................................... 72
9199 Display and Present Products ................................................................................. 74
BAKER AND BAKER-PÂTISSIER
Definitions ..................................................................................................................................... 76
Ready to Write Your Exam? ........................................................................................................... 81
Instructions for Recording a Change in Sponsor ........................................................................... 82
Change of Sponsor Records ........................................................................................................... 83
Ministry of Advanced Education and Skills Development Apprentices Appendices Instructions for Apprenticeship Program Completion .............................. (Appendix A)Apprentice Completion Form .................................................................... (Appendix B)
Skill Set Completion for Sponsors ............................................................. (Appendix C)
Ministry of Advanced Education and Skills DevelopmentApprenticeship Offices .............................................................................. (Appendix D)
Any updates to this publication are available on-line; to download this document in PDF format, please
follow the link: collegeoftrades.ca.© 2013, Ontario College of Trades. All rights reserved. No part of this publication may be reproduced in
any form whatsoever without the prior permission of the Ontario College of Trades.Revised 2016 423A & 423C (V300)
BAKER AND BAKER-PÂTISSIER
5 TERMS AND CONDITIONS AS PER REGISTERED TRAINING AGREEMENTThe Apprentice agrees:
- to inform the Ministry of Advanced Education and Skills Development of any change to their contact information or change in sponsor within 7 days; - to follow the Sponsors and Trainers lawful instructions and make eǀery effort to acquire the skills identified in the Apprentice Training Standard Log Book (Log Book) for the Trade which is part of the apprenticeship program established by the OntarioCollege of Trades for the trade;
- to obtain written verification from the Sponsor and the Trainer(s) that the requirements in the Log Book for the trade have been met.The Sponsor agrees:
Apprenticeship
Training Standard
Log Book
Baker (423A)
Baker-Pâtissier (423C)
What Is This About?
The Apprenticeship Training Standard Log Book identifies all the skills associated with your trade in Ontario. It is written in statements that describe how you, the apprentice, must perform each skill in order to be considered competent in that skill.Training As An Apprentice
Notify Ministry of Advanced Education and Skills Development (MAESD) staff immediately of any changes to contact information or training agreement, especially if you change sponsors. Review the Log Book regularly with your trainer and sponsor to track your progress.Keep an accurate record of the hours you work.
Attend classroom training when it is offered.
Apply for the financial incentives for which you are eligible. Pay your annual membership fee to the Ontario College of Trades and keep your membership in good standing.Completing Your Log Book
There are two types of signatures required in your Log Book:Skill Confirmation
You and your trainer sign off each required skill to confirm that you have demonstrated competency in that skill.Skill Set Confirmation
After you and your trainer have signed off all the required skills in a skill set, your sponsor signs the signature box at the end of each skill set to confirm your competency in the skill set. Shaded boxes in your Log Book mean the skills are optional and do not have to be confirmed by your trainer or sponsor. However, you are encouraged to complete them as part of your training.Changing Sponsors
Contact MAESD immediately if you change sponsors as you will need to sign a newRegistered Training Agreement.
Record your original Sponsors information in Sponsor Record η1 (the sponsor who has signed your initial Registered Training Agreement). This document is the property of the apprentice named inside and represents the official record of your training. For information about completing your apprenticeship, see inside of back cover.© Ontario College of Trades
Apprentice Name: ______________________________________________________________ Address: ______________________________________________________________________ _____________________________________________________________________________ Phone Number: ________________________________________________________________ Email Address: _________________________________________________________________ Trade: _______________________________________________________________________ Ministry of Advanced Education and Skills Development Registered Training Agreement #:OCOT Membership #:
This document is the property of the Apprentice named herein and represents the official record of their training. If you have questions about the use of this Training Standard Log Book or about your Apprenticeship program, contact your Apprenticeship office (see Appendix D in this book) or the Employment Ontario hotline at: 1-800-387-5656. You must become a member of the College of Trades Apprentices Class and maintain your membership in good standing while you complete your training. For more information on membership, please visit the College of Trades website at: collegeoftrades.caBAKER AND BAKER-PÂTISSIER
TABLE OF CONTENTS PAGE
Terms and Conditions of Registered Training Agreement and Resources Page ............................. 5
Introduction to the Apprentice Training Standard Log Book .......................................................... 6
Roles and Responsibilities ................................................................................................................ 7
Roles and Responsibilities (College of Trades, Ministry of Advanced Education andSkills Development) ...................................................................................................... 7
Roles and Responsibilities (Apprentice) ....................................................................... 8
Roles and Responsibilities (Sponsors and Trainers) ..................................................... 9
Safety .............................................................................................................................................. 10
Apprenticeship Program Summary/Guidelines ............................................................................. 11
Scope of Practice ........................................................................................................ 11
Program Guidelines .................................................................................................... 11
Program Requirements .............................................................................................. 12
Compulsory and Voluntary Classification ................................................................... 12
Eligibility for Apprenticeship Program Completion.................................................... 12
Essential Skills Summary ............................................................................................. 13
Training the Apprentice - Tips for Apprentices, Sponsors and Trainers ....................................... 14
Notice of Collection of Personal Information ................................................................................ 16
Competency Analysis Profile .....................................................................................................17-22
SKILL SETS
Skill Sets for Completion of Baker (423A)
9181 Demonstrate Safe Working Practices ...................................................................... 23
9182 Practice Food Safety Procedures ............................................................................. 25
9183 Perform Baker Trade Practices ................................................................................ 28
9184 Demonstrate Business Practices .............................................................................. 30
9185 Bake Bread, Buns and Rolls ...................................................................................... 33
9186 Prepare Yeast-Raised Pastry ................................................................................... 37
9187 Produce Sweet Dough, Pulled Strudel, Puff Pastry and Pie Dough ......................... 41
9188 Produce Cookies, Pies, Tarts and Squares ............................................................... 43
9189 Prepare Basic Fillings ................................................................................................ 46
9190 Produce Quick Breads, Batters and Choux Paste .................................................... 48
9191 Produce Aerated Products ....................................................................................... 51
9192 Produce Puff Pastry Products ................................................................................. 54
9193 Produce Savoury Pastry Products ............................................................................ 57
9194 Produce and Finish Cakes ........................................................................................ 60
Additional Skill Sets for Completion of Baker-Pâtissier (423C)9195 Produce Advanced Filling, Icings and Creams.......................................................... 65
9196 Produce Decorated and Specialty Items .................................................................. 67
9197 Produce Confectionary Items .................................................................................. 69
9198 Produce Frozen Desserts ......................................................................................... 72
9199 Display and Present Products ................................................................................. 74
BAKER AND BAKER-PÂTISSIER
Definitions ..................................................................................................................................... 76
Ready to Write Your Exam? ........................................................................................................... 81
Instructions for Recording a Change in Sponsor ........................................................................... 82
Change of Sponsor Records ........................................................................................................... 83
Ministry of Advanced Education and Skills Development Apprentices Appendices Instructions for Apprenticeship Program Completion .............................. (Appendix A)Apprentice Completion Form .................................................................... (Appendix B)
Skill Set Completion for Sponsors ............................................................. (Appendix C)
Ministry of Advanced Education and Skills DevelopmentApprenticeship Offices .............................................................................. (Appendix D)
Any updates to this publication are available on-line; to download this document in PDF format, please
follow the link: collegeoftrades.ca.© 2013, Ontario College of Trades. All rights reserved. No part of this publication may be reproduced in
any form whatsoever without the prior permission of the Ontario College of Trades.