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The Register of Regulated Qualifications

View Unit : Understand how to control production of bakery products

Unit
Unit Reference Number
H/602/4613
Qualification Framework
QCF
Title
Understand how to control production of bakery products
Unit Level
Level 3
Unit Sub Level
None
Guided Learning Hours
19
Unit Credit Value
3
Date of Withdrawal
SSAs
4.2 Manufacturing Technologies
Unit Grading Structure
Pass
Assessment Guidance

Learning Outcomes and Assessment Criteria
Learning Outcome - The learner will:Assessment Criterion - The learner can:
1

Know how to assess production requirements and capabilities

1.1

Describe the key features of legal and operational requirements

1.2

Describe the team objectives and competences

1.3

Explain the importance of resource availability and the impact on production of non-availability

1.4

Describe the procedures and processes for ensuring resource availability

1.5

Explain the requirements for storage, moving and delivery of materials to production locations

1.6

Describe the operational limits and tolerances of appropriate equipment.

2

Know how to control production

2.1

Describe the systems and procedures for production scheduling

2.2

Explain the importance of production scheduling and the potential impact of inadequate scheduling

2.3

Describe the use and interpretation of standard operational procedures and schedules

2.4

Explain the need to have accurate information about current resources available and their status

2.5

Explain the need to update and amend schedules to meet changing customer needs

2.6

Explain the need to adapt resource requirements to meet changing customer needs and schedules.

3

Know how to maintain production

3.1

Explain the requirements for and use of scheduling and equipment maintenance

3.2

Explain the importance of monitoring and reporting production progress and non-compliances

3.3

Explain how to diagnose faults within the limit of own responsibility for:

• tools

• equipment

• mixtures

• products

3.4

Explain how to report and make recommendations resulting from fault diagnosis.

4

Know how to maintain communication and documentation

4.1

Explain how to access and interpret equipment maintenance records

4.2

Explain the requirements for and use of quality control documentation

4.3

Describe different communication methods and styles.

Equivalent Units
There are no equivalences to display.
2.1.3.0L