Classification: Non-compulsory

Small Engine Technician

A Small Engine Technician diagnoses, repairs and maintains, small to medium sized engine and engine-related systems for off-road vehicles and powered equipment. Specifically, a Small Engine Technician repairs and maintains off-road vehicles and powered equipment systems, including:

  • engine fuel management systems
  • engine electrical systems
  • frames, steering and suspension systems
  • transmission and auxiliary power systems
  • braking systems
  • compressed air supply systems and hydraulic systems

Baker

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

Developmental Services Worker

A Developmental Services Worker supports people who have a developmental disability to realize their full potential. Developmental Services Workers are employed by organizations that provide support to individuals with special needs, including faith and culture-based agencies and by school boards to assist in the classroom. Specifically, a Developmental Services Worker assists people with developmental disabilities by:

  • promoting their adaptive skills
  • maintaining a safe environment
  • modelling and promoting a healthy lifestyle
  • assisting with medications
  • applying crisis prevention and intervention strategies
  • participating in the development and implementation of person-directed plans
  • supporting the individual in the development and maintenance of family, community and other relationships

Floor Covering Installer

A Floor Covering Installer installs, replaces and repairs a variety of floor coverings in residential, industrial, commercial and institutional settings, using under cushion, carpeting, vinyl, resilient tile, sheet flooring, pre-finished, unfinished, engineered wood, laminate, seasonal carpeting and artificial turf. Specifically, a Floor Covering Installer:

  • prepares floors by removing existing trim, flooring, and underlayments
  • installs and repairs resilient tile, resilient sheet goods, gluedown carpets, carpet tile, carpet and cushion, wood floors, engineered and laminate floor
  • verifies drawings, written specifications, and choice of materials
  • marks for tile and pattern lay-out
  • seams and seals sheet goods
  • applies adhesives

Red Seal Badge Red Seal trade

Institutional Cook

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

Mould Designer

A Mould Designer is able to design all types of moulds by:

  • Demonstrating safe working practices and techniques
  • Reading and interpreting a piece-part drawing
  • Analyzing piece part for mouldability/manufacturability
  • Conveying information to CAD program/system
  • Determining the type of mould
  • Designing layout of mould components/parts
  • Designing sequencing of multi-plate openings
  • Creating a mould/tooling design
  • Detailing and dimensioning the mould/tooling design
  • Finalizing the mould drawing/design
  • Implementing construction of the mould
  • Archiving/maintaining files

*IMPORTANT NOTICE*
Please note that this trade has been placed under review for a 3-month period as a result of low activity in the apprenticeship program. To learn more about the review process, please see: STO initiates review of 18 apprenticeship programs – Skilled Trades Ontario.

Pressure Systems Welder

A Pressure Systems Welder:

  • Welds metal plates, shells, tubes, drums and structures to assemble and repair boilers and pressure systems to meet pressure test standards.

Special Events Coordinator

A Special Events Coordinator:

  • Assists in the coordination and execution of events such as meetings, conferences and conventions, sporting events, fundraising events, festivals, consumer and trade shows, incentive programs, product launches and weddings

*IMPORTANT NOTICE*
Please note that this trade has been placed under review for a 3-month period as a result of low activity in the apprenticeship program. To learn more about the review process, please see: STO initiates review of 18 apprenticeship programs – Skilled Trades Ontario.

Baker-Patissier

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 Badge Red Seal trade