The graduate of the Baker apprenticeship program is a certified journeyperson who will be able to: (1) prepare and bake all types of high quality yeast raised products in commercial quantities; (2) produce and decorate various types of cakes, cookies and pastries commonly available in commercial bakeries; (3) use efficiently and safely all hand and power operated equipment available in modern bakeries; (4) practice good housekeeping procedures and maintain high levels of sanitation; and (5) apply the basics of management, costing and business controls. Requirements for certification--including the content and delivery of technical training--are developed and updated by the Alberta Apprenticeship and Industry Training Board on the recommendation of the Baker Provincial Apprenticeship Committee. This course outline contains the following sections: (1) First Period Technical Training; (2) Second Period Technical Training; and (3) Third Period Technical Training.