View Unit : Demonstrate pre-bake skills in almond and sugar-based flour confectionery

Unit

Unit Reference Number

J/503/2340

Qualification Framework

QCF

Title

Demonstrate pre-bake skills in almond and sugar-based flour confectionery

Unit Level

Level 2

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 skills and understanding of learners when pre-bake processing almond and sugar-based flour confectionery. It can be assessed off the job in the learning environment.

The learner must demonstrate their skills, 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	Select, weigh and measure ingredients for almond and sugar-based products	1.1	Select and check ingredients as required by recipes, to include frangipane macaroon congress tart/almond slice filling meringue
		1.2	Select and check weighing and measuring equipment
		1.3	Weigh and measure ingredients as required by recipes.
2	Prepare and mix almond and sugar-based products	2.1	Select and check mixing equipment and accessories
		2.2	Load ingredients into mixer
		2.3	Mix almond and sugar-based mixtures as required by recipe specification, to include; frangipane macaroon congress tart/almond slice filling meringue
		2.4	Unload mixer and place mixtures ready for further processing.
3	Deposit and process almond and sugar-based products	3.1	Select and check depositing and piping tools and equipment
		3.2	Prepare trays and tart/slice bases for depositing and piping mixtures
		3.3	Deposit/pipe mixtures onto trays, to include; macaroon meringue
		3.4	Deposit/pipe mixtures into bases, to include; frangipane congress tart filling almond slice filling.
4	Understand how to pre-bake process almond and sugar-based products	4.1	Outline the importance of following work instructions, recipe and specifications to ensure successful processing
		4.2	Describe how to keep mixtures within specification, to include: minor changes in ingredient performance production timing changing environmental conditions
		4.3	Describe how to avoid contamination during processing
		4.4	Outline the specified method for loading and unloading trays in racks.

Equivalent Units

There are no equivalences to display.