| Title | Principles of cooling bakery products using automated processes | |
| Level | 2 | |
| Credit value | 1 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the function of the cooling process in automated bakery production | 1.1 Describe the importance of cooling bakery products | |
| 1.2 Outline how coolers work and are operated | ||
| 1.3 Describe how the cooling process affects the quality of the finished product | ||
| 1.4 Describe the importance of controlling factors affecting the cooling process | ||
| · time | ||
| · temperature | ||
| · humidity. | ||
| 2. Understand the importance of The Weights and Measures (packaged goods) regulations 2006 | 2.1 Outline the key features of The Weights and Measures (packaged goods) regulations 2006 | |
| 2.2 State why the cooling process is particularly important to complying with The Weights and Measures (packaged goods) regulations 2006. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of cooling bakery products using automated processes, in a bakery or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards. | |
| Unit expiry date | 01/05/2015 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit | |
| CB.104K Principles of mixing dough and process control. | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of cooling bakery products using automated processes. 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. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve | |
| Availability for use | Shared | |
| Unit available from | 01/05/2010 | |
| Unit guided learning hours | 4 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | CB.115K | |
| RITS Reference | A/601/4511 | |