View Unit : Cook and finish simple bread and dough products

Unit

Unit Reference Number

J/601/5662

Qualification Framework

QCF

Title

Cook and finish simple bread and dough products

Unit Level

Level 1

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

7.4 Hospitality and Catering

Unit Grading Structure

Pass

Assessment Guidance

n/a

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Be able to cook simple bread and dough products	1.1	Check the products to make sure they are fit for cooking
		1.2	Chooses the correct tools and equipment to prepare and bake bread and dough products
		1.3	Prepare the products as required
2	Understand how to cook simple bread and dough products	2.1	State how to check to make sure bread and dough products are fit for preparation and baking
		2.2	Describe what to do if there any problems with the products
		2.3	State the correct tools and equipment to use for different preparation methods
		2.4	State the importance of using the correct tools and equipment
		2.5	Describe how to carry out different cooking methods correctly
3	Be able to finish simple bread and dough products	3.1	Finish the product as required
3	Be able to finish simple bread and dough products	3.2	Make sure the bread and dough product is at the correct temperature for holding and serving
4	Understand how to finish simple bread and dough products	4.1	State the correct tools and equipment for different finishing methods
		4.2	Describe how to use different finishing methods correctly
		4.3	State the correct temperature for holding and serving simple bread and dough products
5	Be able to store bread and dough products	5.1	Safely store any cooked bread and dough product not for immediate use
6	Understand how to store bread and dough products	6.1	State how to store uncooked bread and dough products

Equivalent Units

There are no equivalences to display.