| Title | Principles of preparing and handling bakery finishing materials | |
| Level | 3 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the composition and properties of fat-based finishing media | 1.1 Explain the chemical composition of fat-based finishing media including; | |
| dairy cream | ||
| buttercream | ||
| synthetic cream filling | ||
| chocolate | ||
| chocolate flavoured coating | ||
| 1.2 Explain the technical properties of fat-based finishing media when preparing, applying and storing them including; | ||
| · temperature treatment and tempering | ||
| · application methods | ||
| · mixing requirements | ||
| · storage requirements | ||
| · setting and solidifying. | ||
| 2. Understand the composition and properties of sugar-based finishing media | 2.1 Explain the chemical composition of sugar-based finishing media including; | |
| · icing sugar | ||
| · fondants | ||
| · sugarpaste | ||
| · marzipan | ||
| · jams | ||
| · coating/masking gels | ||
| 2.2 Describe the technical properties of sugar-based finishing media when preparing, applying and storing them including: | ||
| · temperature treatment | ||
| · application methods | ||
| · mixing requirements | ||
| · storage requirements | ||
| · setting and solidifying. | ||
| 3. Understand how nuts and fruits are prepared for finishing | 3.1 Summarise how nuts are prepared in different ways for use in bakery applications; | |
| · almonds | ||
| · walnuts | ||
| · pecans | ||
| · peanuts | ||
| 3.2 Describe how fruits are prepared in different ways for use in bakery applications; | ||
| · dried fruits | ||
| · crystallised fruits | ||
| · jams | ||
| · pie fillings | ||
| · fresh fruits. | ||
| 4. Understand how to diagnose common faults in finishing media | 4.1 Diagnose the causes of chocolate faults including; | |
| · dull finish/lack of gloss | ||
| · bloom | ||
| · poor flow | ||
| 4.2 Diagnose the causes of sugar media faults including; | ||
| · inadequate setting | ||
| · poor flow. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of preparing and handling bakery finishing materials, 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.120K Principles of preparing and handling bakery finishing materials | |
| 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 preparing and handling bakery finishing materials. 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.120K | |
| RITS Reference | D/602/4223 | |