| Title | Principles of raw food materials in food operations | |
| Level | 3 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand sources and functional role of raw materials used in food operations | 1.1 Outline the main sources of raw materials for use in food operations, to include: | |
| · cereals | ||
| · fruits | ||
| · vegetables | ||
| · meat | ||
| · fish | ||
| · nuts | ||
| · dairy products | ||
| 1.2 Explain the functional role of raw materials as ingredients in finished products, to include: | ||
| · preservation | ||
| · enhanced eating qualities | ||
| · nutritional value | ||
| · ingredients lists. | ||
| 2. Understand supply and production of raw food materials | 2.1 Outline annual production figures required for annual UK consumption for raw materials, to include: | |
| · cereals | ||
| · fruits | ||
| · vegetables | ||
| · meat | ||
| · fish | ||
| · nuts | ||
| · dairy products | ||
| 2.2 Outline the raw material production techniques to include: | ||
| · cultivation and farming methods and conditions | ||
| · intensive and extensive agriculture related to country of origin | ||
| · production trends | ||
| · health and safety requirements | ||
| 2.3 Explain handling and transportation systems for raw materials, to include: | ||
| · cereals | ||
| · fruits | ||
| · vegetables | ||
| · meat | ||
| · fish | ||
| · nuts | ||
| · dairy products | ||
| 2.4 Explain factors affecting supply in the UK: | ||
| · Political | ||
| · Economic | ||
| · Health scares | ||
| · Environmental | ||
| 2.5 Identify factors affecting storage: | ||
| · Methods and conditions | ||
| · Quality | ||
| · Contamination | ||
| · Health and safety requirements | ||
| 3. Understand the use of additives in raw food materials. | 3.1 Describe the categories of additives which are used to treat raw food materials | |
| 3.2 Describe the main function of each of the categories of additives in raw food materials | ||
| 3.3 Describe the advantages and disadvantages of additives in raw food materials | ||
| 3.4 State how raw food materials can be classified as organic foods. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of food and raw materials, in a food production business or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by food production supervisors, and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink 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 the following Improve Sector Performance Standard (approved as National occupational Standard) knowledge units: | |
| FT.101K Principles of food policy and regulation and PO.242K Understand how to select and prepare raw materials in a food environment | ||
| 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 food and raw 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 sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| 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 Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Aug-10 | |
| Unit guided learning hours | 14 | |
| Unit Category | Occupational Skills (OS) | |
| Unit Reference | PO.242K | |
| RITS Reference | D/602/4061 | |