| Title | Principles of oven baking bakery products | |
| Level | 3 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the purpose and function of steam in baking | 1.1 Clarify the purpose of generating and releasing steam in an oven | |
| 1.2 Summarise the main effects of baking with steam on baked products | ||
| 1.3 Summarise the main products types which benefit form oven steaming | ||
| 1.4 Summarise the main methods of steam generation for ovens | ||
| 1.5 Explain how steam physically and chemically affects the dough surface during baking. | ||
| 2. Understand the application and advantages of types of baking ovens | 2.1 Explain the best uses, advantages and disadvantages in baking: | |
| · travelling ovens | ||
| · rack ovens in baking | ||
| · multi-deck ovens in baking | ||
| 2.2 Outline how to load and unload peel, setter and multi-deck ovens. | ||
| 3. Understand how heat energy changes products during baking | 3.1 Explain how heat is transferred from the oven to a baking product | |
| 3.2 Explain the physical changes that take place within dough based products during the baking process | ||
| 3.3 Clarify what is meant by ‘oven spring’ when baking bread products | ||
| 3.4 Explain the chemical changes that take place within dough based products during the baking process to produce external crust, product flavour and colour | ||
| 3.5 Explain the physical changes that take place within flour confectionery products during the baking process | ||
| 3.6 Explain the chemical changes that take place within flour confectionery products during the baking process. | ||
| 4. Understand the importance of product handling after baking | 4.1 Explain the optimum cooling conditions for bread based products on completion of baking | |
| 4.2 Explain the optimum cooling conditions for flour confectionery products on completion of baking. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of baking bakery products, in a bakery or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by technicians, team leaders and managers 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 | 31-Aug-15 | |
| 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 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 Ltd on behalf of Improve Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Aug-10 | |
| Unit guided learning hours | 20 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | CB.115.1K | |
| RITS Reference | K/602/4211 | |