| Title | Principles of sugars and starches in bakery | |
| Level | 3 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the chemical structure of sugars and starches | 1.1 Classify sugars and starches as saccharides of carbohydrates | |
| 1.2 Illustrate the general structure of a | ||
| monosaccharide | ||
| disaccharide | ||
| polysaccharide | ||
| 1.3 Summarise the structures and common chemical groups of typical sugars and starches including; | ||
| · glucose | ||
| · fructose | ||
| · sucrose | ||
| · maltose | ||
| · starch. | ||
| 2. Understand the properties of sugars and starches in bakery processing | 2.1 Explain how the solubility of sugars is a key factor in using bakery sugar syrups and icings | |
| 2.2 Explain sugar crystal formation in the formation of fondants and fudges | ||
| 2.3 Explain how the process of sugar caramelization is useful in bakery processing | ||
| 2.4 Summarise how the starch gelatinization is critical in bakery processing | ||
| 2.5 Summarise how starches act as thickening agents in bakery processing. | ||
| 3. Understand the enzymic breakdown of sugars and starches in bakery processing | 3.1 Classify the enzymes which can breakdown sugars and starches | |
| 3.2 Explain how enzymes breakdown sugars | ||
| 3.3 Summarise how sugar breakdown products are useful in bakery processing and products | ||
| 3.4 Explain how enzymes breakdown starch | ||
| 3.5 Summarise how starch breakdown products are useful in bakery processing and products. | ||
| 4. Understand the structure and function of vegetable gums in bakery processing | 4.1 Explain how vegetable gums are sugar and sugar-derived polymers | |
| 4.2 Explain how vegetable gums function in bakery mixtures including; | ||
| · thickening | ||
| · emulsifying and stabilizing | ||
| · gel forming. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of sugars and starches in bakery, in a bakery or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by operatives, technicians 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.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 sugars and starches 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. | ||
| Improve Food & Drink Skills Council | ||
| Support for the unit from a SSC or appropriate other body (if required) | ||
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve 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.303.1K | |
| RITS Reference | T/602/4227 | |