| Title | Principles of yeast manufacture and storage in bakery | |
| Level | 2 | |
| Credit value | 1 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the yeast species selected for bakers yeast | 1.1 State the species of yeast cultivated as bakers yeast | |
| 1.2 Describe how careful breeding and selection has produced yeast strains with advantageous characteristics for bakers. | ||
| 2. Understand how yeast is manufactured | 2.1 Describe the main stages of yeast manufacture | |
| 2.2 Describe what substrates are used to cultivate yeast | ||
| 2.3 Describe why the early stages of yeast manufacture often involves yeast growing in the absence of air | ||
| 2.4 Describe how compressed yeast is produced after cultivation. | ||
| 3. Understand the characteristics of yeast types | 3.1 Describe the characteristics of commercial bread-making yeasts including; | |
| · compressed yeast | ||
| · granular yeast | ||
| · bulk yeast | ||
| 3.2 Describe the characteristics of retail/catering yeasts including; | ||
| · active dried yeast | ||
| · ordinary dried yeast | ||
| · instant dried yeast. | ||
| 4. Understand how yeasts are quality controlled and stored | 4.1 Describe the typical quality control arrangements for testing yeast performance after manufacture | |
| 4.2 Describe the optimum storage conditions required for compressed and granular yeasts. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of yeast manufacture and storage 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 | |
| FT.137K Principles of carbohydrate functionality in food science. | ||
| 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 yeast manufacture and storage 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 and 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 | EDI on behalf of Improve Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | 01/05/2010 | |
| Unit guided learning hours | 6 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | FT.137K | |
| RITS Reference | T/601/4538 | |