| Title | Principles of decorative pastes in bakery | |
| Level | 2 | |
| Credit value | 1 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the ingredients and methods for making sugar and gum pastes | 1.1 Describe the method and recipe for making a hard-drying type sugar paste | |
| 1.2 Describe the method and recipe for making a soft-type sugar paste | ||
| 1.3 Describe the method and recipe for making a gum paste intended for ornamental work. | ||
| 2. Understand the uses for sugar and gum pastes | 2.1 Outline the cake decoration uses and applications for sugar paste | |
| 2.2 Outline the cake decoration uses for gum pastes | ||
| 2.3 Outline the cake decoration uses for pastillage. | ||
| 3. Understand the ingredients and methods for making nut pastes and marzipan | 3.1 Describe the method and recipe for making a nut paste (Persipan) | |
| 3.2 Define the term Marzipan | ||
| 3.3 Describe the method and recipe for making marzipan on an industrial scale | ||
| 3.4 State the regulatory requirements regarding the minimum almond content for marzipan. | ||
| 4. Understand the uses for nut pastes and marzipan | 4.1 Outline the cake decoration uses and applications for nut pastes | |
| 4.2 Outline the cake decoration uses for marzipan. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of decorative pastes in bakery, in a bakery or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by operatives and technicians 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.303K Principles of sugars and starches in bakery. | ||
| 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 decorative pastes in bakery. 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 | 10 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | CB.303K | |
| RITS Reference | A/601/4525 | |