| Title | Principles of egg and egg products in bakery | |
| Level | 3 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the chemical composition of egg | 1.1 Summarise the proportions and chemical characteristics of glycoproteins, globulins, ovovmucin and avidin proteins in egg white | |
| 1.2 Summarise the proportions and chemical characteristics of vitellin, phosvitin and livetin proteins in egg yolk | ||
| 1.3 Summarise the proportions and chemical characteristics of triglycerides, phospholipids and cholesterol fats in milk | ||
| 1.4 Explain how the functional properties of egg yolk in baking are attributed to particles (granules and micelles) in the egg yolk. | ||
| 2. Understand the processing of egg products for bakery | 2.1 Explain how whole egg and frozen whole egg is produced as bakery ingredients | |
| 2.2 Explain how separated egg products are produced as bakery ingredients | ||
| 2.3 Summarise how egg products are pasteurised for use as bakery ingredients | ||
| 2.4 Explain how dried egg products are produced as bakery ingredients. | ||
| 3. Understand the functional properties of egg products | 3.1 Explain the functional properties of whole egg which are useful in bakery processing | |
| 3.2 Explain the functional properties of egg white which are useful in bakery processing | ||
| 3.3 Explain the function of the natural egg based emulsifier in bakery mixtures. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of egg and egg 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.305K Principles of egg and egg 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 egg and egg 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. | ||
| 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.305K | |
| RITS Reference | F/602/4229 | |