| Title | Principles of packaging in bakery | |
| Level | 3 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the manufacture of sustainable bakery packaging | 1.1 Explain how paper and waxed paper is manufactured for use as a food safe packaging material | |
| 1.2 Explain how board is manufactured and treated for use as a food safe packaging material | ||
| 1.3 Explain how cellulose film is manufactured for use as food safe packaging material | ||
| 1.4 Summarise the main factors influencing the use of packaging material from sustainable and environmentally sound sources. | ||
| 2. Understand the manufacture and functionality of plastic bakery packaging | 2.1 Explain how polythene and acetate films are manufactured | |
| 2.2 Explain the functionality of plastic films in bakery including; | ||
| · low and high density polythene | ||
| · cast, oriented and coated polypropylene | ||
| · shrink or cling films. | ||
| 3. Understand the technical product needs for different types of packaging | 3.1 Explain how the technical needs of products determine the packaging best suited for; | |
| · soft breads | ||
| · crusty breads | ||
| · morning goods | ||
| 3.2 Explain how the technical needs of flour confectionery products determine the packaging best suited for; | ||
| · high sugar cakes | ||
| · high liquor/low sugar cakes | ||
| · low moisture confectionery | ||
| · decorated cakes | ||
| · savoury and meat products. | ||
| 4. Understand the importance of packaging in product promotion | 4.1 Summarise the value of using packaging to advertise and promote bakery products | |
| 4.2 Explain the technical challenges of providing flexibility in packaging for additional labelling and other short term additions to printed pre-packaging. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of packaging 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.308K Principles of packaging 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 packaging 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.308K | |
| RITS Reference | A/602/4231 | |