View Unit : Demonstrate skills in processing bakery morning goods

Unit

Unit Reference Number

T/503/2348

Qualification Framework

QCF

Title

Demonstrate skills in processing bakery morning goods

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 processing morning goods. 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 morning goods	1.1	Select and check ingredients as required by recipes, to include plain and fruited bun dough danish pastry and Croissant doughnuts
		1.2	Select and check weighing and measuring equipment
		1.3	Weigh and measure ingredients as required by recipes.
2	Prepare and mix dough for morning goods	2.1	Select and check mixing equipment and accessories
		2.2	Load ingredients into mixer
		2.3	Mix doughs as required by recipe specification, to include; plain and fruited bun dough danish pastry and Croissant doughnuts
		2.4	Unload mixer and prepare dough ready dividing and further processing.
3	Portion, shape and mould morning goods	3.1	Check dough is in correct condition for dividing
		3.2	Select and check processing tools and equipment to include; knives or scrapers scales and weights rolling pins and cutters
		3.3	Hand portion doughs to ensure waste is minimised, to include dough intended for; fruited bun loaves and buns doughnuts
		3.4	Roll, shape, fill and portion doughs to include; danish pastry and Croissant chelsea or Belgian buns
		3.5	Hand mould and shape dough according to process requirements.
4	Tin and tray up morning goods	4.1	Apply releasing agent to baking tins
		4.2	Apply releasing agent or siliconised paper to trays
		4.3	Tin up moulded dough for fruited loaves
		4.4	Tray up buns, danish pastry, croissant and doughnuts
		4.5	Wash and dress surfaces of dough according to processing requirements.
5	Understand how to pre-bake process morning goods	5.1	Outline the importance of following work instructions, recipe and specifications to ensure successful dough processing
		5.2	Describe how to keep dough within specification, to include: minor changes in ingredient performance production timing changing environmental conditions
		5.3	Describe how to avoid contamination during dough processing
		5.4	Outline the specified method for loading and unloading trays in racks.

Equivalent Units

There are no equivalences to display.