| Principles of dairy products in bakery | |
| 3 | |
| 2 | |
| Learning Outcomes | Assessment Criteria |
| The learner will: | The learner can: |
| 1. Understand the chemical composition of milk | 1.1 Explain the constitution of milk as a solution, colloidal dispersion and an emulsion |
| 1.2 Describe the components of the whey and curd portions of milk | |
| 1.3 Summarise the proportions and chemical characteristics of casein, globulin and albumin proteins in milk | |
| 1.4 Summarise the proportions and chemical characteristics of lactose in milk | |
| 1.5 Summarise the proportions and chemical characteristics of fats in milk | |
| 1.6 Summarise the proportions and chemical characteristics of minerals and vitamins in milk. | |
| 2. Understand pasteurisation and sterilisation of milk | 2.1 Explain how milk is pasteurised and its affect on pathogenic bacteria counts |
| 2.2 Summarise how the phosphatase test is carried out for pasteurisation effectiveness | |
| 2.3 Explain how ultra heat treated (UHT) milk is processed and its affect on pathogenic bacteria counts. | |
| 3. Understand how milk products are produced | 3.1 Explain how cream is separated from milk |
| 3.2 Summarise how the following milk products are produced; | |
| · evaporated milk | |
| · condensed milk | |
| · milk powders | |
| 3.3 Explain the nutritional composition of; | |
| · evaporated milk | |
| · condensed milk | |
| · milk powders. | |
| 4. Understand the structure and properties of dairy based emulsifiers | 4.1 Clarify the emulsifiers present in milk and milk products |
| 4.2 Explain the chemical composition of milk emulsifiers | |
| 4.3 Summarise how dairy based emulsifiers are used in bakery processing. | |
| Additional information about the unit | |
| This unit supports workforce and/or vocational development for those who need to understand the principles of dairy products 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.304K Principles of dairy products 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 dairy products 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 Technology |
| 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.304K |
| RITS Reference | A/602/4228 |