Bka Rubric

BAKER APPRENTICESHIP ASSESSMENT
COURSE BKA3400: TOOLS & MATERIALS
Level: First Period Apprenticeship
Prerequisites: BKA3900: Apprenticeship Safety

FOD3900: Food Safety or an equivalent to an approved Alberta Health food safety provincial certification course
Description: Students develop skills and abilities in the baking industry as they develop safe and efficient work habits in the
identification, use and maintenance of tools and equipment.
Parameters: Access to a commercial baking preparation facility, complete with measuring, hand and power tools, and to instruction
from an individual with journeyperson certification as a baker.
Resources: Please refer to the books and materials listed at Tradesecrets: Trades & Occupations List.
This sample rubric is for assessing technical elements that students need to know to be successful if they challenge the first-period apprenticeship
exam. The rubric does not include the last two common outcomes that address the demonstration of teamwork and personal management and
identification of steps to achieve personal goals. It is the certificated teachers responsibility to ensure that all outcomes are taught and assessed.
Assessment Tools Notes
Checklist Prior to instruction, a copy of the checklist should be provided to the student to review outcomes that will need to
be demonstrated.
The student may use this checklist as a guide when completing this course.
The teacher should review and sign the checklist when the course is complete to ensure student outcomes have
been successfully demonstrated.
Rubric Prior to instruction, a copy of the rubric should be provided to the student to review and reflect on meeting
expectations set out in the criteria.
This rubric may be used as one element of an assessment process. Teachers should use both formative and
summative assessments to ensure students competency in this course.
Baker Apprenticeship Assessment CTS, HRH: BKA3400 / 1

Alberta Education, Alberta, Canada 2015
COURSE BKA3400: TOOLS & EQUIPMENT
Checklist
Student Outcomes Student Teacher Student, Teacher or Instructor Comments

Check Check
1. identify and use tools and
equipment
Teacher Signature Date
2 / CTS, HRH: BKA3400 Baker Apprenticeship Assessment

2015 Alberta Education, Alberta, Canada
COURSE BKA3400: TOOLS & EQUIPMENT
Rubric
Student Name: Date:
Level Excellent Proficient Adequate Limited Not Yet

Criteria Demonstrated
1. identify and use tools and equipment

1.1 identify and demonstrate I can consistently I can usually identify I sometimes need I often need assistance I have not yet
the correct use and identify and and demonstrate the assistance to identify to identify and provided evidence of
maintenance of tools and demonstrate the correct correct use and and demonstrate the demonstrate the correct this performance task.
equipment use and maintenance of maintenance of tools correct use and use and maintenance of
tools and equipment. and equipment. maintenance of tools tools and equipment.
and equipment.
1.2 demonstrate ability to I can consistently I can usually I sometimes need I often need assistance I have not yet
locate electrical panels demonstrate ability to demonstrate ability to assistance to to demonstrate ability to provided evidence of
locate electrical panels. locate electrical demonstrate ability to locate electrical panels. this performance task.
panels. locate electrical panels.
locate gas, water and demonstrate ability to demonstrate ability to assistance to to demonstrate ability to provided evidence of
equipment shut-offs locate gas, water and locate gas, water and demonstrate ability to locate gas, water and this performance task.
equipment shut-offs. equipment shut-offs. locate gas, water and equipment shut-offs.
equipment shut-offs.
document and notify demonstrate ability to demonstrate ability to assistance to to demonstrate ability to provided evidence of
appropriate maintenance document and notify document and notify demonstrate ability to document and notify this performance task.
personnel appropriate appropriate document and notify appropriate
maintenance personnel. maintenance appropriate maintenance personnel.
personnel. maintenance personnel.

Teacher feedback and
assessment.

COURSE BKA3405: RAISED GOODS THEORY 1
Prerequisites: BKA3400: Tools & Equipment

BKA3460: Baking Math
Description: Students develop skills and abilities in the baking industry as they develop safe and efficient work habits in preparing a
variety of basic doughs using yeast.
be demonstrated.

Checklist

Check Check
1. prepare basic doughs

Rubric
Student Name: Date:


1.1 detail how to prepare a I can consistently detail I can usually detail I sometimes need I often need assistance I have not yet
variety of basic doughs how to prepare a how to prepare a assistance to detail how to detail how to prepare provided evidence of
and pre-ferments variety of basic doughs variety of basic to prepare a variety of a variety of basic this performance task.
and pre-ferments. doughs and basic doughs and doughs and
pre-ferments. pre-ferments. pre-ferments.
1.2 describe ingredient I can consistently I can usually describe I sometimes need I often need assistance I have not yet
function describe ingredient ingredient function. assistance to describe to describe ingredient provided evidence of
function. ingredient function. function. this performance task.
1.3 identify the functions of I can consistently I can usually identify I sometimes need I often need assistance I have not yet
various types of yeast identify the functions of the functions of assistance to identify to identify the functions provided evidence of
various types of yeast. various types of yeast. the functions of various of various types of this performance task.
types of yeast. yeast.
1.4 describe how to scale and I can consistently I can usually describe I sometimes need I often need assistance I have not yet
measure ingredients describe how to scale how to scale and assistance to describe to describe how to scale provided evidence of
accurately and measure measure ingredients how to scale and and measure ingredients this performance task.
ingredients accurately. accurately. measure ingredients accurately.
accurately.
1.5 convey how to mix and I can consistently I can usually convey I sometimes need I often need assistance I have not yet
identify optimal dough convey how to mix and how to mix and assistance to convey to convey how to mix provided evidence of
development identify optimal dough identify optimal dough how to mix and identify and identify optimal this performance task.
development. development. optimal dough dough development.
development.

1.6 identify required bench I can consistently I can usually identify I sometimes need I often need assistance I have not yet
time identify required bench required bench time. assistance to identify to identify required provided evidence of
time. required bench time. bench time. this performance task.

assessment.

COURSE BKA3410: RAISED GOODS PRACTICAL 1
Prerequisites: BKA3405: Raised Goods Theory 1

Description: Students develop skills and abilities in the baking industry as they develop safe and efficient work habits in preparing a
variety of basic doughs using yeast.
be demonstrated.
Baker Apprenticeship Assessment CTS, HRH: BKA3410/ 9

Checklist

Check Check

Rubric
Student Name: Date:


1.1 prepare a variety of basic I can consistently I can usually prepare a I sometimes need I often need assistance I have not yet
doughs and pre-ferments prepare a variety of variety of basic assistance to prepare a to prepare a variety of provided evidence of
basic doughs and doughs and variety of basic doughs basic doughs and this performance task.
pre-ferments. pre-ferments. and pre-ferments. pre-ferments.
1.2 demonstrate ingredient I can consistently I can usually I sometimes need I often need assistance I have not yet
function knowledge demonstrate ingredient demonstrate assistance to to demonstrate provided evidence of
function knowledge. ingredient function demonstrate ingredient ingredient function this performance task.
knowledge. function knowledge. knowledge.
1.3 choose and use various I can consistently I can usually choose I sometimes need I often need assistance I have not yet
types of yeast choose and use various and use various types assistance to choose and to choose and use provided evidence of
types of yeast. of yeast. use various types of various types of yeast. this performance task.
yeast.
1.4 scale and measure I can consistently scale I can usually scale and I sometimes need I often need assistance I have not yet
ingredients accurately and measure measure ingredients assistance to scale and to scale and measure provided evidence of
ingredients accurately. accurately. measure ingredients ingredients accurately. this performance task.
accurately.
1.5 mix and identify optimal I can consistently mix I can usually mix and I sometimes need I often need assistance I have not yet
dough development and identify optimal identify optimal dough assistance to mix and to mix and identify provided evidence of
dough development. development. identify optimal dough optimal dough this performance task.
development. development.

1.6 determine required bench I can consistently I can usually I sometimes need I often need assistance I have not yet
time determine required determine required assistance to determine to determine required provided evidence of
bench time. bench time. required bench time. bench time. this performance task.

assessment.


BKA3410: Raised Goods Practical 1
Description: Students develop skills and abilities in the baking industry as they develop safe and efficient work habits in scaling
product; shaping products; using pinning and moulding equipment; and proofing doughs.
be demonstrated.

Checklist

Check Check
1. demonstrate the ability to
develop consistent products

Rubric
Student Name: Date:

1. demonstrate the ability to develop consistent products

1.1 explain how to accurately I can consistently I can usually explain I sometimes need I often need assistance I have not yet
scale product by hand or explain how to how to accurately assistance to explain to explain how to provided evidence of
using dividing equipment accurately scale product scale product by hand how to accurately scale accurately scale product this performance task.
by hand or using or using dividing product by hand or by hand or using
dividing equipment. equipment. using dividing dividing equipment.
equipment.
1.2 describe how to determine I can consistently I can usually describe I sometimes need I often need assistance I have not yet
intermediate proof or describe how to how to determine assistance to describe to describe how to provided evidence of
retarding time determine intermediate intermediate proof or how to determine determine intermediate this performance task.
proof or retarding time. retarding time. intermediate proof or proof or retarding time.
retarding time.
1.3 explain how to shape I can consistently I can usually explain I sometimes need I often need assistance I have not yet
product by hand explain how to shape how to shape product assistance to explain to explain how to shape provided evidence of
product by hand. by hand. how to shape product product by hand. this performance task.
by hand.
1.4 identify a variety of I can consistently I can usually identify a I sometimes need I often need assistance I have not yet
product shapes and their identify a variety of variety of product assistance to identify a to identify a variety of provided evidence of
related pans product shapes and shapes and their variety of product product shapes and their this performance task.
their related pans. related pans. shapes and their related related pans.
pans.

1.5 demonstrate an I can consistently I can usually I sometimes need I often need assistance I have not yet
understanding of how to demonstrate an demonstrate an assistance to to demonstrate an provided evidence of
use pinning and moulding understanding of how understanding of how demonstrate an understanding of how to this performance task.
equipment to use pinning and to use pinning and understanding of how to use pinning and
moulding equipment. moulding equipment. use pinning and moulding equipment.
moulding equipment.
1.6 determine final proof time I can consistently I can usually I sometimes need I often need assistance I have not yet
determine final proof determine final proof assistance to determine to determine final proof provided evidence of
time. time. final proof time. time. this performance task.
1.7 identify correct proof I can consistently I can usually identify I sometimes need I often need assistance I have not yet
identify correct proof. correct proof. assistance to identify to identify correct provided evidence of
correct proof. proof. this performance task.
1.8 explain steps to prepare I can consistently I can usually explain I sometimes need I often need assistance I have not yet
for baking explain steps to prepare steps to prepare for assistance to explain to explain steps to provided evidence of
for baking. baking. steps to prepare for prepare for baking. this performance task.
baking.

assessment.


BKA3410: Raised Goods Practical 1
BKA3415: Raised Goods Theory 2
Description: Students develop skills and abilities in the baking industry as they develop safe and efficient work habits in scaling
product; shaping products; using pinning and moulding equipment; and proofing doughs.
be demonstrated.


Checklist

Check Check
1. demonstrate the ability to
develop consistent products

Rubric
Student Name: Date:

1. demonstrate the ability to develop consistent products

1.1 scale product by hand or I can consistently scale I can usually scale I sometimes need I often need assistance I have not yet
using dividing equipment product by hand or product by hand or assistance to scale to scale product by provided evidence of
using dividing using dividing product by hand or hand or using dividing this performance task.
equipment. equipment. using dividing equipment.
equipment.
1.2 determine intermediate I can consistently I can usually I sometimes need I often need assistance I have not yet
proof or retarding time determine intermediate determine assistance to determine to determine provided evidence of
proof or retarding time. intermediate proof or intermediate proof or intermediate proof or this performance task.
retarding time. retarding time. retarding time.
1.3 shape product by hand I can consistently shape I can usually shape I sometimes need I often need assistance I have not yet
product by hand. product by hand. assistance to shape to shape product by provided evidence of
product by hand. hand. this performance task.
1.4 identify a variety of I can consistently I can usually identify a I sometimes need I often need assistance I have not yet
product shapes and their identify a variety of variety of product assistance to identify a to identify a variety of provided evidence of
related pans product shapes and shapes and their variety of product product shapes and their this performance task.
their related pans. related pans. shapes and their related related pans.
pans.
1.5 use pinning and moulding I can consistently use I can usually use I sometimes need I often need assistance I have not yet
equipment pinning and moulding pinning and moulding assistance to use to use pinning and provided evidence of
equipment. equipment. pinning and moulding moulding equipment. this performance task.
equipment.

1.6 determine final proof time I can consistently I can usually I sometimes need I often need assistance I have not yet
determine final proof determine final proof assistance to determine to determine final proof provided evidence of
time. time. final proof time. time. this performance task.
1.7 identify correct proof I can consistently I can usually identify I sometimes need I often need assistance I have not yet
identify correct proof. correct proof. assistance to identify to identify correct provided evidence of
correct proof. proof. this performance task.
1.8 prepare for baking I can consistently I can usually prepare I sometimes need I often need assistance I have not yet
prepare for baking. for baking. assistance to prepare for to prepare for baking. provided evidence of
baking. this performance task.

assessment.

COURSE BKA3425: BAKING & FRYING
Level: First Period Apprenticeship, Section One

Description: Students develop skills and abilities in the baking industry as they develop safe and efficient work habits in baking and
frying a variety of yeast-raised goods.
be demonstrated.

Checklist

Check Check
1. bake a variety of
yeast-raised goods
2. fry a variety of yeast-raised

goods

Rubric
Student Name: Date:

1. bake a variety of yeast-raised goods

1.1 determine baking I can consistently I can usually I sometimes need I often need assistance I have not yet
temperature determine baking determine baking assistance to determine to determine baking provided evidence of
temperature. temperature. baking temperature. temperature. this performance task.
1.2 determine required steam I can consistently I can usually I sometimes need I often need assistance I have not yet
and vent times determine required determine required assistance to determine to determine required provided evidence of
steam and vent times. steam and vent times. required steam and vent steam and vent times. this performance task.
times.
1.3 determine baking times I can consistently I can usually I sometimes need I often need assistance I have not yet
determine baking times. determine baking assistance to determine to determine baking provided evidence of
times. baking times. times. this performance task.
1.4 describe par baking I can consistently I can usually describe I sometimes need I often need assistance I have not yet
describe par baking. par baking. assistance to describe to describe par baking. provided evidence of
par baking. this performance task.
1.5 identify correct degree of I can consistently I can usually identify I sometimes need I often need assistance I have not yet
bake for each product identify correct degree correct degree of bake assistance to identify to identify correct provided evidence of
of bake for each for each product. correct degree of bake degree of bake for each this performance task.
product. for each product. product.
1.6 present and package a I can consistently I can usually present I sometimes need I often need assistance I have not yet
variety of finished present and package a and package a variety assistance to present to present and package provided evidence of
products variety of finished of finished products. and package a variety a variety of finished this performance task.
products. of finished products. products.

2. fry a variety of yeast-raised goods
2.1 determine frying I can consistently I can usually I sometimes need I often need assistance I have not yet
temperature determine frying determine frying assistance to determine to determine frying provided evidence of
temperature. temperature. frying temperature. temperature. this performance task.
2.2 determine required steam I can consistently I can usually I sometimes need I often need assistance I have not yet
and vent times determine required determine required assistance to determine to determine required provided evidence of
steam and vent times. steam and vent times. required steam and vent steam and vent times. this performance task.
times.
2.3 identify correct degree of I can consistently I can usually identify I sometimes need I often need assistance I have not yet
frying for each product identify correct degree correct degree of assistance to identify to identify correct provided evidence of
of frying for each frying for each correct degree of frying degree of frying for this performance task.
product. product. for each product. each product.
2.4 present and package a I can consistently I can usually present I sometimes need I often need assistance I have not yet
variety of finished present and package a and package a variety assistance to present to present and package provided evidence of
products variety of finished of finished products. and package a variety a variety of finished this performance task.
products. of finished products. products.

assessment.

COURSE BKA3430: CAKES

Description: Students develop skills and abilities in the baking industry as they develop safe and efficient work habits in preparing
and baking basic cake batters.
be demonstrated.

Checklist

Check Check
1. prepare and bake basic cake
batters

Rubric
Student Name: Date:

1. prepare and bake basic cake batters

1.1 identify various I can consistently I can usually identify I sometimes need I often need assistance I have not yet
cake-making techniques identify various various cake-making assistance to identify to identify various cake- provided evidence of
cake-making techniques. various cake-making making techniques. this performance task.
techniques. techniques.
accurately.
1.4 describe ingredient and I can consistently I can usually describe I sometimes need I often need assistance I have not yet
pan preparation describe ingredient and ingredient and pan assistance to describe to describe ingredient provided evidence of
pan preparation. preparation. ingredient and pan and pan preparation. this performance task.
preparation.
1.5 identify methods of I can consistently I can usually identify I sometimes need I often need assistance I have not yet
mixing various cake identify methods of methods of mixing assistance to identify to identify methods of provided evidence of
batters mixing various cake various cake batters. methods of mixing mixing various cake this performance task.
batters. various cake batters. batters.

1.6 describe leavening agents I can consistently I can usually describe I sometimes need I often need assistance I have not yet
and their effects describe leavening leavening agents and assistance to describe to describe leavening provided evidence of
agents and their effects. their effects. leavening agents and agents and their effects. this performance task.
their effects.
1.7 determine baking time and I can consistently I can usually I sometimes need I often need assistance I have not yet
temperature determine baking time determine baking time assistance to determine to determine baking provided evidence of
and temperature. and temperature. baking time and time and temperature. this performance task.
temperature.
1.8 identify cake faults I can consistently I can usually identify I sometimes need I often need assistance I have not yet
identify cake faults. cake faults. assistance to identify to identify cake faults. provided evidence of
cake faults. this performance task.

assessment.

COURSE BKA3435: COOKIES

and baking basic cookie doughs.
be demonstrated.

Checklist

Check Check
1. prepare and bake basic
cookie doughs

Rubric
Student Name: Date:

1. prepare and bake basic cookie doughs

1.1 produce various types of I can consistently I can usually produce I sometimes need I often need assistance I have not yet
cookies produce various types various types of assistance to produce to produce various provided evidence of
of cookies. cookies. various types of types of cookies. this performance task.
cookies.
accurately.
1.4 identify ingredient and I can consistently I can usually identify I sometimes need I often need assistance I have not yet
equipment preparation identify ingredient and ingredient and assistance to identify to identify ingredient provided evidence of
equipment preparation. equipment ingredient and and equipment this performance task.
preparation. equipment preparation. preparation.
1.5 identify various mixing I can consistently I can usually identify I sometimes need I often need assistance I have not yet
methods identify various mixing various mixing assistance to identify to identify various provided evidence of
methods. methods. various mixing mixing methods. this performance task.
methods.

1.6 demonstrate portioning I can consistently I can usually I sometimes need I often need assistance I have not yet
methods demonstrate portioning demonstrate assistance to to demonstrate provided evidence of
methods. portioning methods. demonstrate portioning portioning methods. this performance task.
methods.
1.7 determine baking time and I can consistently I can usually I sometimes need I often need assistance I have not yet
temperature determine baking time determine baking time assistance to determine to determine baking provided evidence of
and temperature. and temperature. baking time and time and temperature. this performance task.
temperature.
1.8 identify cookie faults I can consistently I can usually identify I sometimes need I often need assistance I have not yet
identify cookie faults. cookie faults. assistance to identify to identify cookie provided evidence of
cookie faults. faults. this performance task.
1.9 present a variety of I can consistently I can usually present a I sometimes need I often need assistance I have not yet
finished products present a variety of variety of finished assistance to present a to present a variety of provided evidence of
finished products. products. variety of finished finished products. this performance task.
products.

assessment.

COURSE BKA3440: QUICK BREADS

and baking basic quick breads.
be demonstrated.

Checklist

Check Check
quick breads

Rubric
Student Name: Date:

1. prepare and bake basic quick breads

1.1 produce a variety of quick I can consistently I can usually produce I sometimes need I often need assistance I have not yet
breads produce a variety of a variety of quick assistance to produce a to produce a variety of provided evidence of
quick breads. breads. variety of quick breads. quick breads. this performance task.
accurately.
methods.
1.6 identify fresh, frozen and I can consistently I can usually identify I sometimes need I often need assistance I have not yet
dried fruit ingredients identify fresh, frozen fresh, frozen and dried assistance to identify to identify fresh, frozen provided evidence of
and dried fruit fruit ingredients. fresh, frozen and dried and dried fruit this performance task.
ingredients. fruit ingredients. ingredients.

methods.
1.8 determine baking and I can consistently I can usually I sometimes need I often need assistance I have not yet
frying times and determine baking and determine baking and assistance to determine to determine baking and provided evidence of
temperatures frying times and frying times and baking and frying times frying times and this performance task.
temperatures. temperatures. and temperatures. temperatures.
products.

assessment.

COURSE BKA3445: PASTRIES

and baking basic pastries.
be demonstrated.

Checklist

Check Check
pastries

Rubric
Student Name: Date:

1. prepare and bake basic pastries

1.1 produce a variety of I can consistently I can usually produce I sometimes need I often need assistance I have not yet
pastries and cake squares produce a variety of a variety of pastries assistance to produce a to produce a variety of provided evidence of
pastries and cake and cake squares. variety of pastries and pastries and cake this performance task.
squares. cake squares. squares.
accurately.
methods.

1.6 identify fresh, frozen and I can consistently I can usually identify I sometimes need I often need assistance I have not yet
dried fruit ingredients identify fresh, frozen fresh, frozen and dried assistance to identify to identify fresh, frozen provided evidence of
and dried fruit fruit ingredients. fresh, frozen and dried and dried fruit this performance task.
ingredients. fruit ingredients. ingredients.
methods.
1.8 determine baking times I can consistently I can usually I sometimes need I often need assistance I have not yet
and temperatures determine baking times determine baking assistance to determine to determine baking provided evidence of
and temperatures. times and baking times and times and temperatures. this performance task.
temperatures. temperatures.
products.

assessment.

COURSE BKA3450: CUSTARDS & FILLINGS
Prerequisites: BKA3900: Apprenticeship Safety

creams, butter creams, custards and fillings.
be demonstrated.

Checklist

Check Check
1. prepare and use creams and
butter creams
2. prepare and cook custards
3. prepare and cook fillings

Rubric
Student Name: Date:

1. prepare and use creams and butter creams

1.1 prepare various creams I can consistently I can usually prepare I sometimes need I often need assistance I have not yet
and butter creams prepare various creams various creams and assistance to prepare to prepare various provided evidence of
and butter creams. butter creams. various creams and creams and butter this performance task.
butter creams. creams.
1.2 describe the uses of I can consistently I can usually describe I sometimes need I often need assistance I have not yet
creams and butter creams describe the uses of the uses of creams and assistance to describe to describe the uses of provided evidence of
creams and butter butter creams. the uses of creams and creams and butter this performance task.
creams. butter creams. creams.
1.5 describe flavouring and I can consistently I can usually describe I sometimes need I often need assistance I have not yet
colour agents describe flavouring and flavouring and colour assistance to describe to describe flavouring provided evidence of
colour agents. agents. flavouring and colour and colour agents. this performance task.
agents.

1.6 describe storage and I can consistently I can usually describe I sometimes need I often need assistance I have not yet
handling of the product describe storage and storage and handling assistance to describe to describe storage and provided evidence of
handling of the product. of the product. storage and handling of handling of the product. this performance task.
the product.
2. prepare and cook custards

2.1 identify ingredients I can consistently I can usually identify I sometimes need I often need assistance I have not yet
identify ingredients. ingredients. assistance to identify to identify ingredients. provided evidence of
ingredients. this performance task.
preparation describe ingredient ingredient preparation. assistance to describe to describe ingredient provided evidence of
preparation. ingredient preparation. preparation. this performance task.
2.4 describe cooking methods I can consistently I can usually describe I sometimes need I often need assistance I have not yet
describe cooking cooking methods. assistance to describe to describe cooking provided evidence of
methods. cooking methods. methods. this performance task.
2.5 prepare and cook a variety I can consistently I can usually prepare I sometimes need I often need assistance I have not yet
of custards prepare and cook a and cook a variety of assistance to prepare to prepare and cook a provided evidence of
variety of custards. custards. and cook a variety of variety of custards. this performance task.
custards.
custards describe the uses of the uses of custards. assistance to describe to describe the uses of provided evidence of
custards. the uses of custards. custards. this performance task.
handling of the product describe the storage and the storage and assistance to describe to describe the storage provided evidence of
handling of the product. handling of the the storage and and handling of the this performance task.
product. handling of the product. product.

3. prepare and cook fillings
3.1 identify ingredients I can consistently I can usually identify I sometimes need I often need assistance I have not yet
identify ingredients. ingredients. assistance to identify to identify ingredients. provided evidence of
ingredients. this performance task.
preparation. ingredient preparation. preparation. this performance task.
3.4 describe cooking methods I can consistently I can usually describe I sometimes need I often need assistance I have not yet
describe cooking cooking methods. assistance to describe to describe cooking provided evidence of
methods. cooking methods. methods. this performance task.
3.5 describe fresh, frozen and I can consistently I can usually describe I sometimes need I often need assistance I have not yet
dried ingredients describe fresh, frozen fresh, frozen and dried assistance to describe to describe fresh, frozen provided evidence of
and dried ingredients. ingredients. fresh, frozen and dried and dried ingredients. this performance task.
ingredients.
3.6 prepare and cook a variety I can consistently I can usually prepare I sometimes need I often need assistance I have not yet
of fillings prepare and cook a and cook a variety of assistance to prepare to prepare and cook a provided evidence of
variety of fillings. fillings. and cook a variety of variety of fillings. this performance task.
fillings.
fillings describe the uses of the uses of fillings. assistance to describe to describe the uses of provided evidence of
fillings. the uses of fillings. fillings. this performance task.
the product.

assessment.

COURSE BKA3455: ICINGS & PIPING
Prerequisite: BKA3900: Apprenticeship Safety

and applying icing and piped forms.
be demonstrated.

Checklist

Check Check
1. demonstrate the use of icing
2. demonstrate the use of piped

forms

Rubric
Student Name: Date:

1. demonstrate the use of icing

1.1 identify ingredients for a I can consistently I can usually identify I sometimes need I often need assistance I have not yet
variety of icings identify ingredients for ingredients for a assistance to identify to identify ingredients provided evidence of
a variety of icings. variety of icings. ingredients for a variety for a variety of icings. this performance task.
of icings.
preparation. ingredient preparation preparation. this performance task.
uses.
1.4 describe mixing methods I can consistently I can usually describe I sometimes need I often need assistance I have not yet
for a variety of icings describe mixing mixing methods for a assistance to describe to describe mixing provided evidence of
methods for a variety of variety of icings. mixing methods for a methods for a variety of this performance task.
icings. variety of icings. icings.
1.5 prepare and use a variety I can consistently I can usually prepare I sometimes need I often need assistance I have not yet
of icings prepare and use a and use a variety of assistance to prepare to prepare and use a provided evidence of
variety of icings. icings. and use a variety of variety of icings. this performance task.
icings.
1.6 describe the use of icings I can consistently I can usually describe I sometimes need I often need assistance I have not yet
describe the use of the use of icings. assistance to describe to describe the use of provided evidence of
icings. the use of icings. icings. this performance task.

1.7 identify flavouring and I can consistently I can usually identify I sometimes need I often need assistance I have not yet
colour agents used for identify flavouring and flavouring and colour assistance to identify to identify flavouring provided evidence of
icings colour agents used for agents used for icings. flavouring and colour and colour agents used this performance task.
icings. agents used for icings. for icings.
the product.
1.9 cut and divide layer I can consistently cut I can usually cut and I sometimes need I often need assistance I have not yet
cakes and divide layer cakes. divide layer cakes. assistance to cut and to cut and divide layer provided evidence of
divide layer cakes. cakes. this performance task.
1.10 coat, mask and decorate I can consistently coat, I can usually coat, I sometimes need I often need assistance I have not yet
cakes mask and decorate mask and decorate assistance to coat, mask to coat, mask and provided evidence of
cakes. cakes. and decorate cakes. decorate cakes. this performance task.
2. demonstrate the use of piped forms

2.1 use a variety of piping tips I can consistently use a I can usually use a I sometimes need I often need assistance I have not yet
variety of piping tips. variety of piping tips. assistance to use a to use a variety of provided evidence of
variety of piping tips. piping tips. this performance task.
2.2 perform basic piped I can consistently I can usually perform I sometimes need I often need assistance I have not yet
shapes perform basic piped basic piped shapes. assistance to perform to perform basic piped provided evidence of
shapes. basic piped shapes. shapes. this performance task.
2.3 cut and divide layer cakes I can consistently cut I can usually cut and I sometimes need I often need assistance I have not yet
in preparation for piping and divide layer cakes divide layer cakes in assistance to cut and to cut and divide layer provided evidence of
in preparation for preparation for piping. divide layer cakes in cakes in preparation for this performance task.
piping. preparation for piping. piping.

assessment.

COURSE BKA3460: BAKING MATH
Prerequisite: None
Description: Students develop basic math skills and knowledge of temperature as related to the baking industry.
be demonstrated.

Checklist

Check Check
1. perform formula
calculations
2. perform basic mathematic

calculations
3. perform temperature
calculations

Rubric
Student Name: Date:

1. perform formula calculations

1.1 calculate yield: given I can consistently I can usually calculate I sometimes need I often need assistance I have not yet
recipe, scaling weight and calculate yield. yield. assistance to calculate to calculate yield. provided evidence of
percentage loss yield. this performance task.
1.2 convert recipes to bakers I can consistently I can usually convert I sometimes need I often need assistance I have not yet
percentage convert recipes to recipes to bakers assistance to convert to convert recipes to provided evidence of
bakers percentage. percentage. recipes to bakers bakers percentage. this performance task.
percentage.
1.3 increase or decrease I can consistently I can usually increase I sometimes need I often need assistance I have not yet
recipes to a given required increase or decrease or decrease recipes to assistance to increase or to increase or decrease provided evidence of
yield recipes to a given a given required yield. decrease recipes to a recipes to a given this performance task.
required yield. given required yield. required yield.

2. perform basic mathematic calculations
2.1 calculate and convert I can consistently I can usually calculate I sometimes need I often need assistance I have not yet
formulas using the calculate and convert and convert formulas assistance to calculate to calculate and convert provided evidence of
imperial, metric and formulas using the using the imperial, and convert formulas formulas using the this performance task.
American systems imperial, metric and metric and American using the imperial, imperial, metric and
American systems. systems. metric and American American systems.
systems.
2.2 alter formulation to I can consistently alter I can usually alter I sometimes need I often need assistance I have not yet
compensate for altitude formulation to formulation to assistance to alter to alter formulation to provided evidence of
and water conditions compensate for altitude compensate for formulation to compensate for altitude this performance task.
and water conditions. altitude and water compensate for altitude and water conditions.
conditions. and water conditions.
2.3 calculate percentages I can consistently I can usually calculate I sometimes need I often need assistance I have not yet
calculate percentages. percentages. assistance to calculate to calculate provided evidence of
percentages. percentages. this performance task.
2.4 calculate ratios and I can consistently I can usually calculate I sometimes need I often need assistance I have not yet
proportions calculate ratios and ratios and proportions. assistance to calculate to calculate ratios and provided evidence of
proportions. ratios and proportions. proportions. this performance task.
2.5 calculate yeast I can consistently I can usually calculate I sometimes need I often need assistance I have not yet
conversions calculate yeast yeast conversions. assistance to calculate to calculate yeast provided evidence of
conversions. yeast conversions. conversions. this performance task.
2.6 calculate ingredient costs, I can consistently I can usually calculate I sometimes need I often need assistance I have not yet
batch costs and overhead calculate ingredient ingredient costs, batch assistance to calculate to calculate ingredient provided evidence of
costs costs, batch costs and costs and overhead ingredient costs, batch costs, batch costs and this performance task.
overhead costs. costs. costs and overhead overhead costs.
costs.
2.7 calculate markup, selling I can consistently I can usually calculate I sometimes need I often need assistance I have not yet
price, gross profit and calculate markup, markup, selling price, assistance to calculate to calculate markup, provided evidence of
gross margin selling price, gross gross profit and gross markup, selling price, selling price, gross this performance task.
profit and gross margin. margin. gross profit and gross profit and gross margin.
margin.

3. perform temperature calculations
3.1 calculate machine friction I can consistently I can usually calculate I sometimes need I often need assistance I have not yet
calculate machine machine friction. assistance to calculate to calculate machine provided evidence of
friction. machine friction. friction. this performance task.
3.2 calculate required water I can consistently I can usually calculate I sometimes need I often need assistance I have not yet
temperature calculate required water required water assistance to calculate to calculate required provided evidence of
temperature. temperature. required water water temperature. this performance task.
temperature.

assessment.

COURSE BKA3900: APPRENTICESHIP SAFETY
Prerequisite: None
Description: Students develop knowledge, skills and attitudes in the practice of bakery health and safety, communication and career
planning.
Parameters: Access to a materials work centre and to instruction from an individual with specialized training in occupational health
and safety (and understanding of the baking industry) and/or a baker with journeyperson certification.
ILM Resources: Safety Legislation, Regulations and Industry Policy in the Trades 650101a; Climbing, Lifting, Rigging and Hoisting
650101b; Hazardous Materials and Fire Protection 650101c; Communication 320101c; Food Safety 180101e
Other Resources: Food Regulation of the Alberta Public Health Act
be demonstrated.
56 / CTS, TMT: BKA3900 Baker Apprenticeship Assessment

Baker Apprenticeship Assessment CTS, TMT: BKA3900/ 57

Checklist

Check Check
1. describe legislation,
regulations and practiced
intended to ensure a safe
workplace in the baker
apprenticeship trade
2. describe the use of personal

protective equipment (PPE)
and safe practices for
climbing, lifting, rigging and
hoisting in the baker
3. describe the safety practices

for hazardous materials and
fire protection in the baker

4. demonstrate an
understanding of the baker
apprenticeship trade and of
apprenticeship
opportunities that exist by
creating a personal career
portfolio

Rubric
Student Name: Date:

1. describe legislation, regulations and practices intended to ensure a safe workplace in the baker apprenticeship trade
1.1 demonstrate the ability to I can consistently I can usually I sometimes need I often need assistance I have not yet
apply the Occupational demonstrate the ability demonstrate the ability assistance to to demonstrate the provided evidence of
Health and Safety Act, to apply the to apply the demonstrate the ability ability to apply the this performance task.
Regulation and Code, as Occupational Health Occupational Health to apply the Occupational Health
and Safety Act, and Safety Act, Occupational Health and Safety Act,
well as the changes from
Regulations and Code, Regulations and Code, and Safety Act, Regulations and Code,
Bill C-45 as well as the changes as well as the changes Regulations and Code, as well as the changes
from Bill C-45. from Bill C-45. as well as the changes from Bill C-45.
from Bill C-45.
1.2 explain the core I can consistently I can usually explain I sometimes need I often need assistance I have not yet
requirements applicable to explain the core the core requirements assistance to explain the to explain the core provided evidence of
all industries requirements applicable applicable to all core requirements requirements applicable this performance task.
to all industries. industries. applicable to all to all industries.
industries.
understanding of the 26 demonstrate an demonstrate an assistance to to demonstrate an provided evidence of
parts of the OHS Code understanding of the 26 understanding of the demonstrate an understanding of the 26 this performance task.
requirements applicable to parts of the OHS Code 26 parts of the OHS understanding of the 26 parts of the OHS Code
requirements applicable Code requirements parts of the OHS Code requirements applicable
all industries
to all industries. applicable to all requirements applicable to all industries.
industries. to all industries.

parts of the OHS Code understanding of the 12 understanding of the demonstrate an understanding of the 12 this performance task.
requirements applicable to parts of the OHS Code 12 parts of the OHS understanding of the 12 parts of the OHS Code
requirements applicable Code requirements parts of the OHS Code requirements applicable
specific industries and
to specific industries applicable to specific requirements applicable to specific industries
activities and activities. industries and to specific industries and activities.
activities. and activities.
OHS Code Schedules that understanding of the 11 understanding of the demonstrate an understanding of the 11 this performance task.
the Explanation Guide OHS Code Schedules 11 OHS Code understanding of the 11 OHS Code Schedules
that the Explanation Schedules that the OHS Code Schedules that the Explanation
does not address
Guide does not address. Explanation Guide that the Explanation Guide does not address.
does not address. Guide does not address.
1.6 explain the role of the I can consistently I can usually explain I sometimes need I often need assistance I have not yet
employer and employee in explain the role of the the role of the assistance to explain the to explain the role of provided evidence of
regard to occupational employer and employee employer and role of the employer the employer and this performance task.
health and safety in regard to employee in regard to and employee in regard employee in regard to
occupational health and occupational health to occupational health occupational health and
legislation
safety legislation. and safety legislation. and safety legislation. safety legislation.
1.7 explain industry practices I can consistently I can usually explain I sometimes need I often need assistance I have not yet
for hazard assessment and explain industry industry practice for assistance to explain to explain industry provided evidence of
control procedures in four practice for hazard hazard assessment and industry practice for practice for hazard this performance task.
main hazard categories assessment and control control procedures in hazard assessment and assessment and control
procedures in four main four main hazard control procedures in procedures in four main
hazard categories. categories. four main hazard hazard categories.
categories.
1.8 identify and describe I can consistently I can usually identify I sometimes need I often need assistance I have not yet
hazard assessment tools identify and describe and describe hazard assistance to identify to identify and describe provided evidence of
that both employees and hazard assessment tools assessment tools that and describe hazard hazard assessment tools this performance task.
employers must use in that both employees both employees and assessment tools that that both employees and
and employers must use employers must use in both employees and employers must use in
assessing and controlling
in assessing and assessing and employers must use in assessing and
work-site hazards controlling work-site controlling work-site assessing and controlling work-site
hazards. hazards. controlling work-site hazards.
hazards.

employer engineering identify and describe and describe employer assistance to identify to identify and describe provided evidence of
controls that provide employer engineering engineering controls and describe employer employer engineering this performance task.
the highest level of controls that provide that provide the engineering controls controls that provide the
the highest level of highest level of work that provide the highest highest level of work
work protection
work protection. protection. level of work protection.
protection.
employer identify and describe and describe employer assistance to identify to identify and describe provided evidence of
administrative controls employer administrative and describe employer employer administrative this performance task.
that limit hazards to administrative controls controls that limit administrative controls controls that limit
that limit hazards to the hazards to the lowest that limit hazards to the hazards to the lowest
the lowest level
lowest level possible. level possible. lowest level possible. level possible.
possible
1.11 describe the I can consistently I can usually describe I sometimes need I often need assistance I have not yet
responsibilities of describe the the responsibilities of assistance to describe to describe the provided evidence of
employees and responsibilities of employees and the responsibilities of responsibilities of this performance task.
employers to apply employees and employers to apply employees and employees and
employers to apply emergency employers to apply employers to apply
emergency procedures
emergency procedures. procedures. emergency procedures. emergency procedures.
1.12 describe positive I can consistently I can usually describe I sometimes need I often need assistance I have not yet
tradesperson attitudes describe positive positive tradesperson assistance to describe to describe positive provided evidence of
with respect to legal tradesperson attitudes attitudes with respect positive tradesperson tradesperson attitudes this performance task.
responsibilities for all with respect to legal to legal attitudes with respect to with respect to legal
responsibilities for all responsibilities for all legal responsibilities for responsibilities for all
workers
workers. workers. all workers. workers.
1.13 describe the roles and I can consistently I can usually describe I sometimes need I often need assistance I have not yet
responsibilities of describe the roles and the roles and assistance to describe to describe the roles and provided evidence of
employers and responsibilities of responsibilities of the roles and responsibilities of this performance task.
employees with respect employers and employers and responsibilities of employers and
employees with respect employees with employers and employees with respect
to the selection and use
to the selection and use respect to the selection employees with respect to the selection and use
of personal protective of PPE. and use of PPE. to the selection and use of PPE.
equipment (PPE) of PPE.

2. describe the use of personal protective equipment (PPE) and safe practices for climbing, lifting, rigging and hoisting in the baker
2.1 select, use and maintain I can consistently I can usually select, I sometimes need I often need assistance I have not yet
specialized PPE and select, use and maintain use and maintain assistance to select, use to select, use and provided evidence of
materials for climbing, specialized PPE and specialized PPE and and maintain maintain specialized this performance task.
lifting and loading materials for climbing, materials for climbing, specialized PPE and PPE and materials for
lifting and loading. lifting and loading. materials for climbing, climbing, lifting and
lifting and loading. loading.
2.2 describe manual lifting I can consistently I can usually describe I sometimes need I often need assistance I have not yet
procedures, including describe manual lifting manual lifting assistance to describe to describe manual provided evidence of
correct body mechanics procedures, including procedures, including manual lifting lifting procedures, this performance task.
correct body correct body procedures, including including correct body
mechanics. mechanics. correct body mechanics. mechanics.
2.3 describe rigging hardware I can consistently I can usually describe I sometimes need I often need assistance I have not yet
and the safe workload describe rigging rigging hardware and assistance to describe to describe rigging provided evidence of
hardware and the safe the safe workload. rigging hardware and hardware and the safe this performance task.
workload. the safe workload. workload.
2.4 select the correct I can consistently select I can usually select the I sometimes need I often need assistance I have not yet
equipment for rigging the correct equipment correct equipment for assistance to select the to select the correct provided evidence of
typical loads for rigging typical rigging typical loads. correct equipment for equipment for rigging this performance task.
loads. rigging typical loads. typical loads.
2.5 describe hoisting and I can consistently I can usually describe I sometimes need I often need assistance I have not yet
load-moving procedures describe hoisting and hoisting and assistance to describe to describe hoisting and provided evidence of
load-moving load-moving hoisting and load-moving this performance task.
procedures. procedures. load-moving procedures.
procedures.

3. describe the safety practices for hazardous materials and fire protection in the baker apprenticeship trade
3.1 describe the roles, I can consistently I can usually describe I sometimes need I often need assistance I have not yet
responsibilities, features describe the roles, the roles, assistance to describe to describe the roles, provided evidence of
and practices related to the responsibilities, features responsibilities, the roles, responsibilities, features this performance task.
Workplace Hazardous and practices related to features and practices responsibilities, features and practices related to
the Workplace related to the and practices related to the Workplace
Materials Information
Hazardous Materials Workplace Hazardous the Workplace Hazardous Materials
System (WHMIS) Information System Materials Information Hazardous Materials Information System
program (WHMIS) program. System (WHMIS) Information System (WHMIS) program.
program. (WHMIS) program.
3.2 describe the three key I can consistently I can usually describe I sometimes need I often need assistance I have not yet
elements of WHMIS describe the three key the three key elements assistance to describe to describe the three provided evidence of
elements of WHMIS. of WHMIS. the three key elements key elements of this performance task.
of WHMIS. WHMIS.
3.3 describe handling, storage I can consistently I can usually describe I sometimes need I often need assistance I have not yet
and transportation describe handling, handling, storage and assistance to describe to describe handling, provided evidence of
procedures when dealing storage and transportation handling, storage and storage and this performance task.
with hazardous materials transportation procedures when transportation transportation
procedures when dealing with procedures when procedures when
dealing with hazardous hazardous materials. dealing with hazardous dealing with hazardous
materials. materials. materials.
3.4 describe safe venting I can consistently I can usually describe I sometimes need I often need assistance I have not yet
procedures when working describe safe venting safe venting assistance to describe to describe safe venting provided evidence of
with hazardous materials procedures when procedures when safe venting procedures procedures when this performance task.
working with hazardous working with when working with working with hazardous
materials. hazardous materials. hazardous materials. materials.
3.5 describe fire hazards, I can consistently I can usually describe I sometimes need I often need assistance I have not yet
classes, procedures and describe fire hazards, fire hazards, classes, assistance to describe to describe fire hazards, provided evidence of
equipment related to fire classes, procedures and procedures and fire hazards, classes, classes, procedures and this performance task.
protection equipment related to equipment related to procedures and equipment related to
fire protection. fire protection. equipment related to fire protection.
fire protection.

4. demonstrate an understanding of the Baker apprenticeship trade and of apprenticeship opportunities that exist by creating a personal
career portfolio
understanding of the baker demonstrate an demonstrate an assistance to to demonstrate an provided evidence of
trade and related job understanding of the understanding of demonstrate an understanding of the this performance task.
opportunities baker trade and related baker trade and related understanding of the baker trade and related
job opportunities. job opportunities. baker trade and related job opportunities.
job opportunities.
4.2 describe what it means to I can consistently I can usually describe I sometimes need I often need assistance I have not yet
be an apprentice and describe what it means what it means to be an assistance to describe to describe what it provided evidence of
describe requirements for to be an apprentice and apprentice and what it means to be an means to be an this performance task.
the employee and describe requirements describe requirements apprentice and describe apprentice and describe
for the employee and for the employee and requirements for the requirements for the
employer
employer. employer. employee and employee and
employer. employer.
4.3 describe Albertas I can consistently I can usually describe I sometimes need I often need assistance I have not yet
apprenticeship and describe Albertas Albertas assistance to describe to describe Albertas provided evidence of
industry training system apprenticeship and apprenticeship and Albertas apprenticeship apprenticeship and this performance task.
industry training industry training and industry training industry training
system. system. system. system.
responsibilities of the describe the the responsibilities of assistance to describe to describe the provided evidence of
Alberta Apprenticeship responsibilities of the the Alberta the responsibilities of responsibilities of the this performance task.
and Industry Training Alberta Apprenticeship Apprenticeship and the Alberta Alberta Apprenticeship
and Industry Training Industry Training Apprenticeship and and Industry Training
Board, government and
Board, government and Board, government Industry Training Board, government and
post-secondary post-secondary and post-secondary Board, government and post-secondary
institutions institutions. institutions. post-secondary institutions.
institutions.

responsibilities of the describe the roles and the roles and assistance to describe to describe the roles and provided evidence of
provincial apprenticeship responsibilities of the responsibilities of the the roles and responsibilities of the this performance task.
committee (PAC), local PAC, LAC and PAC, LAC and responsibilities of the PAC, LAC and
occupational occupational PAC, LAC and occupational
apprenticeship committee
committees. committees. occupational committees.
(LAC) and occupational committees.
committees
4.6 refine and present a I can consistently refine I can usually refine I sometimes need I often need assistance I have not yet
personal career portfolio, and present a personal and present a personal assistance to refine and to refine and present a provided evidence of
showing evidence of career portfolio, career portfolio, present a personal personal career this performance task.
strengths and showing evidence of showing evidence of career portfolio, portfolio, showing
strengths and strengths and showing evidence of evidence of strengths
competencies
competencies. competencies. strengths and and competencies.
competencies.
4.7 demonstrate knowledge of I can consistently I can usually I sometimes need I often need assistance I have not yet
workplace requirements, demonstrate knowledge demonstrate assistance to to demonstrate provided evidence of
rights and responsibilities of workplace knowledge of demonstrate knowledge knowledge of this performance task.
and relate this knowledge requirements, rights and workplace of workplace workplace
responsibilities and requirements, rights requirements, rights and requirements, rights and
to personal career or
relate this knowledge to and responsibilities responsibilities and responsibilities and
employment expectations personal career or and relate this relate this knowledge to relate this knowledge to
employment knowledge to personal personal career or personal career or
expectations. career or employment employment employment
expectations. expectations. expectations.
4.8 outline the educational I can consistently I can usually outline I sometimes need I often need assistance I have not yet
requirements to move into outline educational educational assistance to outline to outline educational provided evidence of
the baker apprenticeship requirements to move requirements to move educational requirements to move this performance task.
trade into the baker into the baker requirements to move into the baker
apprenticeship trade. apprenticeship trade. into the baker apprenticeship trade.
apprenticeship trade.

assessment.


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BAKER APPRENTICESHIP ASSESSMENT

COURSE BKA3400: TOOLS & MATERIALS

Level: First Period Apprenticeship

Prerequisites: BKA3900: Apprenticeship Safety

Assessment Tools Notes

Baker Apprenticeship Assessment CTS, HRH: BKA3400 / 1

Student Outcomes Student Teacher Student, Teacher or Instructor Comments

Teacher Signature Date

2 / CTS, HRH: BKA3400 Baker Apprenticeship Assessment

Student Name: Date:

Level Excellent Proficient Adequate Limited Not Yet

1. identify and use tools and equipment

Baker Apprenticeship Assessment CTS, HRH: BKA3400 / 3

4 / CTS, HRH: BKA3400 Baker Apprenticeship Assessment

COURSE BKA3405: RAISED GOODS THEORY 1

Level: First Period Apprenticeship

Prerequisites: BKA3400: Tools & Equipment

Assessment Tools Notes

Baker Apprenticeship Assessment CTS, HRH: BKA3405 / 5

Student Outcomes Student Teacher Student, Teacher or Instructor Comments

Teacher Signature Date

6 / CTS, HRH: BKA3405 Baker Apprenticeship Assessment

Student Name: Date:

Level Excellent Proficient Adequate Limited Not Yet

1. prepare basic doughs

Baker Apprenticeship Assessment CTS, HRH: BKA3405 / 7

Teacher feedback and

8 / CTS, HRH: BKA3405 Baker Apprenticeship Assessment

COURSE BKA3410: RAISED GOODS PRACTICAL 1

Level: First Period Apprenticeship

Prerequisites: BKA3405: Raised Goods Theory 1

Assessment Tools Notes

Baker Apprenticeship Assessment CTS, HRH: BKA3410/ 9

Student Outcomes Student Teacher Student, Teacher or Instructor Comments

Teacher Signature Date

10 / CTS, HRH: BKA3410 Baker Apprenticeship Assessment

Student Name: Date:

Level Excellent Proficient Adequate Limited Not Yet

1. prepare basic doughs

Baker Apprenticeship Assessment CTS, HRH: BKA3410/ 11

Teacher feedback and

12 / CTS, HRH: BKA3410 Baker Apprenticeship Assessment

COURSE BKA3415: RAISED GOODS THEORY 2

Level: First Period Apprenticeship

Prerequisites: BKA3405: Raised Goods Theory 1

Assessment Tools Notes

Baker Apprenticeship Assessment CTS, HRH: BKA3415/ 13

Student Outcomes Student Teacher Student, Teacher or Instructor Comments

Teacher Signature Date

14 / CTS, HRH: BKA3415 Baker Apprenticeship Assessment

Student Name: Date:

Level Excellent Proficient Adequate Limited Not Yet

1. demonstrate the ability to develop consistent products

Baker Apprenticeship Assessment CTS, HRH: BKA3415/ 15

Teacher feedback and

16 / CTS, HRH: BKA3415 Baker Apprenticeship Assessment

COURSE BKA3420: RAISED GOODS PRACTICAL 2

Level: First Period Apprenticeship

Prerequisites: BKA3405: Raised Goods Theory 1

Assessment Tools Notes

Baker Apprenticeship Assessment CTS, HRH: BKA3420/ 17

18 / CTS, HRH: BKA3420 Baker Apprenticeship Assessment

Student Outcomes Student Teacher Student, Teacher or Instructor Comments