Gellir cymryd unedau dewisol pellach o Grwpiau B, C neu D i fodloni’r 14 o unedau gofynnol neu gallwch wneud mwy.

Grŵp B Sector Pobydd 

Teitl
Select, weigh and measure ingredients in bakery operations
Prepare and mix dough in bakery operations
Divide, mould and shape fermented dough in bakery operations
Produce laminated pastry in bakery operations
Pin, block and shape dough in bakery operations
Fill and close pastry products in bakery operations
Tin and tray up dough products in bakery operations
Retard and prove dough products in bakery operations
Oven bake dough products in bakery operations
Fry dough products in bakery operations
Batch finish dough products in bakery operations
Prepare and mix flour confectionery in bakery operations
Hand deposit, pipe and sheet flour confectionery in bakery operations
Deposit and griddle hot plate products in bakery operations
Tray up and prepare flour confectionery in bakery operations
Oven bake flour confectionery in bakery operations
Batch finish flour confectionery in bakery operations
Assemble and fill celebration cakes in bakery operations
Mask and cover celebration cakes in bakery operations
Decorate and store celebration cakes in bakery operations
Temper chocolate
Control enrobing of chocolate
Control depositing/moulding of chocolate
Cool chocolate after processing
Sell food and drink products in a retail environment
Display food and drink products in a retail environment
Control the proving of dough products in automated operations
Control the division, moulding and shaping of fermented dough in automated operations
Control the oven-baking of dough products in automated operations
Control the cooling of oven-baked dough products in automated operations
Control product wrapping and labelling in automated bakery operations

Gweithgareddau Cefnogi Grŵp C

Teitl
Plan and organise your own work activities in a food and drink business
Monitor food hygiene standards using rapid test methods in food and drink operations
Prepare ingredients and store fillings and toppings in food operations
Control temperature reduction in food and drink operations
Control wrapping and labelling in food and drink operations
Slice and bag individual products in food operations 
Contribute to problem diagnosis in food and drink operations
Contribute to problem resolution in food and drink operations
Carry out product changeovers in food and drink operations
Produce product packs in food and drink operations
Pack orders for despatch in food and drink operations 
Store and organise goods and materials in food and drink operations
Lift and handle materials in food manufacture
Supply materials for production in food and drink operations
Carry out hygiene cleaning in food and drink operations
Clean in place (CIP) plant and equipment in food and drink operations
Control washing and drying machinery in food and drink operations
Contribute to the maintenance of plant and equipment in food and drink operations
Carry out sampling in food and drink operations
Organise and improve work activities in food operations
Contribute to the application of improvement techniques  in food operations
Contribute to environmental safety in food manufacture
Contribute to sustainable practice in a food environment
Maintain product quality in food and drink operations
Contribute to continuous improvement in food operations
Carry out task handover procedures in food and drink operations

Gwybodaeth Sylfaenol Grŵp D

Title
Principles of flour milling and flour types for bakery
Principles of flour in bakery
Principles of fats and oils in bakery
Principles of sugars and starches in bakery
Principles of dairy products in bakery
Principles of egg and egg products in bakery
Principles of salt and dough conditioners/improvers in bakery
Principles of pre-mixes and concentrates in bakery
Principles of the Bulk Fermentation Process (BFP)
Principles of the Chorleywood Bread Process (CBP)
Principles of Mechanical Dough Development (MDD) using spiral mixing
Principles of dough fermentation and process control
Principles of yeast manufacture and storage in bakery
Principles of retarding and proving dough and process control
Principles of pastry lamination and process control
Principles of oven baking bakery products
Principles of cooling bakery products using automated processes
Principles of frying bakery products
Principles of preparing and handling bakery finishing materials
Principles of mixing flour confectionery and process control
Principles of hot plate baking bakery products
Principles of decorative pastes in bakery
Principles of packaging in bakery
Principles of improvement in food operations
Principles of continuous improvement techniques (Kaizen) in a food environment
Principles of sustainability in a food environment

4. Ydych chi’n hapus gyda’r unedau dewisol arfaethedig hyn a’r nifer y mae’n ofynnol eu cymryd?

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