Red Seal Baker Exam Prep (Online)

Overview

The Red Seal Baker Exam Prep course is designed based on the competencies listed in the trade’s National Occupational Analysis (NOA). This course focuses on engaging in a thorough review, interpretation, and discussion of the NOA and helping students develop the essential knowledge and test-taking skills to successfully challenge the Red Seal Examination of the trade.

A Red Seal Baker is a professional skilled in creating a wide variety of baked goods. They're the masterminds behind all those delicious breads, pastries, cakes, cookies, and even frozen desserts you enjoy. Their tasks can be broken down into a few key areas:

• Dough and Batter Preparation: Bakers follow precise formulas to measure and mix ingredients to create doughs and batters for various baked goods. They might use both manual techniques and mechanized equipment like mixers to achieve the perfect consistency.
• Production: Red Seal Bakers are responsible for efficiently producing baked goods, which can involve operating ovens, fryers, and other specialized equipment. They ensure consistent quality and meet established production quotas.
• Variety: Their repertoire goes beyond just bread! They can also prepare fermented goods like sourdough or croissants, delicate pastries, cakes with intricate decorations, and even chocolates and confections.
• Work Environment: Red Seal Bakers can find opportunities in bakeries, supermarkets with in-house bakeries, catering companies, hotels, restaurants, and even institutional settings like hospitals or schools.
• Additional Responsibilities: In some bakeries, Red Seal Bakers may take on more supervisory roles, managing and training other staff, or even helping with tasks like creating production schedules or ordering ingredients.

For more information regarding the Red Seal Exam: Red Seal Baker

For articles on Red Seal: Ashton Insider

Learning Objectives of the Red Seal Baker Exam Prep Course

Upon completion of this course students will be able to:

• Understand the components and structure of the National Occupational Analysis (NOA) and its relation to the Red Seal Exam
• Identify knowledge gaps through a review of sub-tasks
• Review and demonstrate understanding of content as related to sub-tasks outlined in the NOA
• Develop an approach to answering multiple choice questions
• Understand how to tackle multiple choice exam
• Develop a strategic personal study plan to prepare for the Red Seal Exam
• Create study notes and guides to prepare for the Red Seal Exam

Topics Covered

• Safety and sanitation
• Storage and handling of products
• Correct use of tools & equipment
• Basic Food Science
• Basics of dough and baked goods (preparation, forming and
  fermenting)
• Breads, cookies, squares, cakes, pastry dough
• Finishing, fillings and assemble
• Chocolate and confections
• Plated desserts, ice cream and frozen desserts
• Basic conversions and calculations, application of baker's percentage
  and formulas

Admission Requirements

None