Sector: Service

A Horticultural Technician grows, installs, and maintains indoor and outdoor plants, builds urban and rural landscapes, maintains outdoor properties, cares for turf grass and golf courses and installs and maintains irrigation systems. Specifically, a Horticultural Technician:

• grows plants using different propagation techniques
• identifies nutrient requirements of plants, applies fertilizers and monitors plants
• transplants, installs and prunes plants
• analyzes plant watering requirements and installs and maintains irrigation systems
• establishes and maintains turf grass
• constructs landscapes according to drawings
• controls plant pests and diseases using integrated pest management techniques
• recycles waste materials

 Red Seal trade

An Arborist transplants, maintains and removes trees and woody plants using ropes, climbing systems, pruning tools, diagnostic tools and mechanized equipment. Arborists have knowledge in the science of arboriculture, the cultivation, management and study of individual trees, shrubs, vines, and woody plants. An Arborist carries out treatments for optimal tree health, managing pests, diseases, wounds and defects that impact trees and woody plants. Specifically, an Arborist:

• transplants, prunes, maintains and removes trees and woody plants
• climbs trees and works at heights
• identifies and treats diseases and pests on trees and woody plants
• improves the health and integrity of damaged trees and woody plants
• enhances soils by fertilizing, irrigating, mulching and aerating
• provides advice on trees and woody plants with others including residential, commercial and government representatives

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

An Assistant Cook prepares and cooks a wide range of foods for public consumption in various settings such as restaurants and hotels. Specifically, an Assistant Cook:

• prepares, cooks, and assembles complete breakfasts
• prepares short order dishes including hot and cold sandwiches
• prepares stocks, soups and sauces, salads, dressings, vegetables and desserts
• uses a variety of preparation methods including roasting, deep-frying, poaching, sautéeing, braising and grilling to prepare meats, poultry and fish
• practises safe work practices, hygiene, equipment handling, sanitation and workplace safety

An Information Technology — Contact Centre Sales Agent demonstrates competency in the following:

• Maintaining a contact centre environment
• Communicating
• Providing customer service
• Providing sales and service
• Creating and maintaining documentation
• Supporting others and planning for personal development
• Maintaining privacy and security

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

An Information Technology — Contact Centre Customer Service Agent demonstrates competency in the following:

• Maintaining a contact centre environment
• Communicating
• Providing customer service
• Creating and maintaining documentation
• Supporting others and planning for personal development
• Maintaining privacy and security

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 trade

An Information Technology — Contact Centre Technical Support Agent demonstrates competency in the following:

• Maintaining a contact centre environment
• Communicating
• Providing customer service
• Creating and maintaining documentation
• Supporting others and planning for personal development
• Maintaining privacy and security
• Installing microcomputer operating systems and components
• Configuring, servicing and replacing microcomputer systems and components
• Using troubleshooting strategies

A Chef:

• Works in restaurants, hotels, entertainment clubs, country clubs, spas, bistros and other assorted eateries;
• Demonstrates knowledge of food preparation and presentation, menu management, sanitation and food safety, and the use of wines, liquors and spirits in cooking.

Pre-requisite required: Ontario Certification of Qualification in the trade of Cook, 415A