View Unit : Principles of the Bulk Fermentation Process _BFP_

Unit

Unit Reference Number

A/602/4567

Qualification Framework

QCF

Title

Principles of the Bulk Fermentation Process _BFP_

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 the Bulk Fermentation Process. 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 importance of the BFP as a bread-making method	1.1	Evaluate the current commercial application of BFP in the UK
1		1.2	Analyse the importance of the BFP in UK bread-making up to the 1960s compared to its current role
2	Understand the role of BFP ingredients	2.1	Clarify which types of flours are best for BFP doughs
		2.2	Critically compare the role of yeast in the BFP to that in the Chorleywood Bread Process
		2.3	Explain how BFP dough consistency is managed by manipulating time, temperature and yeast levels
		2.4	Explain why certain dough conditioners and improvers are added to BFP dough to improve dough performance and quality
3	Understand the performance features of the BFP	3.1	Explain why BFP mixing is relatively poor at entrapping gas in dough
		3.2	Summarise how dough gas cells are created during the BFP
		3.3	Explain how dough gas is produced during the BFP
		3.4	Summarise how dough gas retention is optimised during the BFP
4	Understand the advantages and variations of the BFP	4.1	Compare the advantages of the BFP as a commercial bread processing method to other processes
		4.2	Explain the technical processing features and advantages of using a sponge and dough processing variation to the BFP
		4.3	Justify why the BFP is classified in the fermentation group of bread-making processes

Equivalent Units

There are no equivalences to display.