Prepare, Cook and Finish Simple Bread and Dough Products

Overview

Framework:
RQF
Level:
Level 1
Unit No:
J/505/4502
Credits:
3
Guided learning hours:
24 hours

Assessment Guidance

Portfolio of Evidence

Unit Learning Outcomes

1

Know how to check bread and dough products in advance of baking.

Assessment Criteria

  • 1.1
    State how to check that bread and dough products are fit for preparation and baking.
  • 1.2
    Describe what to do if there any problems with the products.
2

Be able to cook simple bread and dough products.

Assessment Criteria

  • 2.1
    Check that the products are suitable for cooking.
  • 2.2
    Choose the correct tools and equipment to prepare and bake bread and dough products.
  • 2.3
    Prepare the products as required.
3

Know about cooking methods and equipment for cooking simple bread and dough products.

Assessment Criteria

  • 3.1
    State the correct tools and equipment to use for different preparation methods.
  • 3.2
    State the importance of using the correct tools and equipment.
  • 3.3
    Describe how to carry out different cooking methods correctly.
4

Be able to finish simple bread and dough products.

Assessment Criteria

  • 4.1
    Finish the product as required.
  • 4.2
    Check that bread and dough product is at the correct temperature for holding and serving.
5

Know how to finish simple bread and dough products.

Assessment Criteria

  • 5.1
    State the correct tools and equipment for different finishing methods.
  • 5.2
    Describe how to use different finishing methods correctly.
  • 5.3
    State the correct temperature for holding and serving simple bread and dough products.
6

Be able to store bread and dough products.

Assessment Criteria

  • 6.1
    Safely store any cooked bread and dough product not for immediate use.
7

Know how to store bread and dough products.

Assessment Criteria

  • 7.1
    State how to store uncooked bread and dough products.