View Unit : Demonstrate pre-bake skills in cake and sponge flour confectionery

Unit

Unit Reference Number

L/503/2341

Qualification Framework

QCF

Title

Demonstrate pre-bake skills in cake and sponge 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 cake and sponge 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 cake and sponge	1.1	Select and check ingredients as required by recipes, to include sponge bases Swiss roll cup cakes/muffins plain/fruited cake
		1.2	Select and check weighing and measuring equipment
		1.3	Weigh and measure ingredients as required by recipes.
2	Prepare and mix cake and sponge batters	2.1	Select and check mixing equipment and accessories
		2.2	Load ingredients into mixer
		2.3	Mix cake and sponge batters as required by recipe specification, to include; sponge bases Swiss roll cup cakes/muffins plain/fruited cake
		2.4	Unload mixer and place batters ready for further processing.
3	Deposit and sheet cake and sponge mixtures	3.1	Select and check depositing and sheeting tools and equipment
		3.2	Prepare tins, trays and cases for depositing and sheeting mixtures
		3.3	Deposit cake and sponge mixtures into tins and cases to include; sponges bases cup cakes/muffins plain/fruited cake
		3.4	Sheet sponge mixtures, to include those intended for; Swiss roll plain slab cake.
4	Understand how to pre-bake process cake and sponge mixtures	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.