View Unit : Understand how to produce butter

Unit

Unit Reference Number

T/503/0275

Qualification Framework

QCF

Title

Understand how to produce butter

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 knowledge and understanding of learners in the workplace context, when producing butter in dairy operations. 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	Know how to prepare to produce butter	1.1	Outline the regulatory requirements for butter production
		1.2	State how to source and select tools and equipment needed to produce butter
		1.3	Check that the plant is ready to process butter
		1.4	Describe the importance of using personal protective equipment and clothing required for processing
		1.5	Describe how to access, and the importance of adhering to organisational specifications quality and yield specifications standard operating procedures for producing butter
		1.6	Outline how to maintain communication with relevant people during butter production
		1.7	Describe the importance of working with limits of own authority and dealing with problems.
2	Know how to control butter production	2.1	Outline how to control equipment to ensure butter meets organisational product quality, yield and productivity specifications
		2.2	Outline how to control equipment to vary properties of butter including moisture salt pH organoleptic physical
		2.3	Explain how to monitor the consistency of butter during churning and separation, and the importance of this
		2.4	Describe how to adjust butter processing in response to product quality tests
		2.5	Outline actions needed to adjust type and levels of fat to meet seasonal or temperature requirements
		2.6	Outline how to deal with products that can be re-cycled or re-worked.

Equivalent Units

There are no equivalences to display.