View Unit : Principles of oven baking bakery products

Unit

Unit Reference Number

T/601/4507

Qualification Framework

QCF

Title

Principles of oven baking bakery products

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 underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of baking bakery products. 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	Understand the purpose and function of releasing agents and linings	1.1	Outline the purpose of releasing agents and linings during baking
		1.2	Describe how releasing agents can be applied to products, tins and trays
		1.3	Outline how releasing agents and linings prevent products from sticking to baking hardware
		1.4	Classify the different types of releasing agents used in baking
		1.5	Classify the different types of lining materials which can be used on trays or in tins during baking.
2	Understand the types of baking oven	2.1	Describe the main types of ovens used in commercial baking
		2.2	Distinguish between the main oven types and their best application to bakery products
		2.3	Describe how the main oven types can be insulated and fuelled
		2.4	Describe the types of baking controls which are available to adjust and maintain oven conditions during baking.
3	Understand how heat energy changes products during baking	3.1	Describe how heat is transferred from the oven to a baking product
		3.2	Assess the characteristics of baking products in different ways including; • Oven bottom • In tins • On trays
		3.3	Outline the physical changes that take place within bakery products during the baking process
		3.4	Outline the fundamental chemical changes that take place within bakery products during the baking process to produce external crust, product flavour and colour
		3.5	Assess the importance and impact of steam generation when baking products to the final product quality
		3.6	Compare the affects of baking with too low a baking temperature to the affects of baking with too high a baking temperature
		3.7	Describe the importance of operating the oven at the specified baking temperature.
4	Understand the importance of effective ventilation and product handling during baking	4.1	Describe to the importance of maintaining adequate ventilation during the baking of products
4		4.2	Outline the importance of positioning, and cooling products on completion of baking.

Equivalent Units

There are no equivalences to display.