| Title | Principles of hot plate baking bakery products | |
| Level | 2 | |
| Credit value | 1 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the purpose and function of releasing agents | 1.1 Outline the purpose of releasing agents during hot plate baking | |
| 1.2 Describe how releasing agents are applied to hot plate surfaces | ||
| 1.3 Outline how prevents the product sticking to the hot plate | ||
| 1.4 State the types of releasing agents used in hot plate baking. | ||
| 2. Understand the types of hot plates | 2.1 Describe the main types of hot plate used in commercial baking | |
| 2.2 Describe how hot plates are insulated and fuelled | ||
| 2.3 Describe the types of baking controls which are available to adjust and maintain hot plate conditions during baking. | ||
| 3. Understand how heat energy changes products during hot plate baking | 3.1 Describe how heat is transferred from the hot plate to a baking product | |
| 3.2 Outline the physical changes that take place within bakery products during the hot plate baking process | ||
| 3.3 Outline the foundation chemical changes that take place within bakery products during the hot plate baking process to produce external crust, product flavour and colour | ||
| 3.4 Assess the importance and impact of steam generation when hot plate baking products to final product quality | ||
| 3.5 Describe the importance of operating the hot plate at the specified baking temperature. | ||
| 4. Understand the importance of effective ventilation and product handling during hot plate baking | 4.1 Describe to the importance of maintaining adequate ventilation when hot plate baking products | |
| 4.3 Describe to the importance of maintaining a clean hot plate surface during baking and avoiding scratching the surface | ||
| 4.2 Outline the importance of positioning, and cooling products on completion of hot plate baking. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of hot plate baking bakery products, 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.115K Principles of baking bakery products. | ||
| 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 hot plate 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. | ||
| 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 | 5 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | CB.115K | |
| RITS Reference | F/601/4509 | |