| Title | Principles of pre-mixes and concentrates in bakery | |
| Level | 2 | |
| Credit value | 1 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the advantages and disadvantages of using pre-mixes | 1.1 Give examples of the typical bakery pre-mixes available to commercial bakery processing | |
| 1.2 Describe the processing advantages and disadvantages of using pre-mixes for making flour confectionery products | ||
| 1.3 Describe the processing advantages and disadvantages of using pre-mixes for making dough based products | ||
| 1.4 Outline the business level advantages and disadvantages of using bakery pre-mixes. | ||
| 2. Understand the storage needs and composition of bakery pre-mixes | 2.1 Describe the optimum storage requirements for bakery pre-mixes | |
| 2.2 Describe the typical composition of a pre-mix for bread based products including; | ||
| · soft roll | ||
| · crusty bread | ||
| 2.3 Describe the typical composition of a pre-mix for flour confectionery products including; | ||
| · scone | ||
| · muffin | ||
| · sponge/cake | ||
| · choux pastry. | ||
| 3. Understand the storage needs and function of bakery concentrates | 3.1 Describe the optimum storage requirements for bakery concentrates | |
| 3.2 Give examples of the typical bakery concentrates available to commercial bakery processing | ||
| 3.3 Describe the function of bakery concentrates including those for; | ||
| · glazes | ||
| · dough conditioners. | ||
| 4.Understand the advantages and disadvantages of using bakery concentrates | 4.1 Describe the advantages of using concentrates as convenience products in bakery processing | |
| 4.2 Describe the disadvantages of using concentrates as convenience products 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 pre-mixes and concentrates in bakery, 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.307K Principles of pre-mixes and concentrates 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 pre-mixes and concentrates 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 | |
| Availability for use | Shared | |
| Unit available from | 01/05/2010 | |
| Unit guided learning hours | 6 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | CB.307K | |
| RITS Reference | D/601/4534 | |