View Unit : Principles of dairy products in bakery

Unit

Unit Reference Number

A/602/4228

Qualification Framework

QCF

Title

Principles of dairy products in bakery

Unit Level

Level 3

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of dairy products in bakery. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Understand the chemical composition of milk	1.1	Explain the constitution of milk as a solution, colloidal dispersion and an emulsion
		1.2	Describe the components of the whey and curd portions of milk
		1.3	Summarise the proportions and chemical characteristics of casein, globulin and albumin proteins in milk
		1.4	Summarise the proportions and chemical characteristics of lactose in milk
		1.5	Summarise the proportions and chemical characteristics of fats in milk
		1.6	Summarise the proportions and chemical characteristics of minerals and vitamins in milk
2	Understand pasteurisation and sterilisation of milk	2.1	Explain how milk is pasteurised and its affect on pathogenic bacteria counts
		2.2	Summarise how the phosphatase test is carried out for pasteurisation effectiveness
		2.3	Explain how ultra heat treated (UHT) milk is processed and its affect on pathogenic bacteria counts
3	Understand how milk products are produced	3.1	Explain how cream is separated from milk
		3.2	Summarise how the following milk products are produced; • evaporated milk • condensed milk • milk powders
		3.3	Explain the nutritional composition of; • evaporated milk • condensed milk • milk powders
4	Understand the structure and properties of dairy based emulsifiers	4.1	Clarify the emulsifiers present in milk and milk products
		4.2	Explain the chemical composition of milk emulsifiers
		4.3	Summarise how dairy based emulsifiers are used in bakery processing

Equivalent Units

There are no equivalences to display.