Overview

Framework:
RQF
Level:
Level 2
Unit No:
R/601/5325
Credits:
5
Guided learning hours:
43 hours

Assessment Guidance

This unit should be assessed against the People 1st assessment strategy and evidence requirements which can be found on People 1st’s website: www.people1st.co.uk

Unit Learning Outcomes

1

Be able to prepare basic pastry products

Assessment Criteria

  • 1.1
    Check the ingredients meet dish requirements
  • 1.2
    Check the ingredients meet quality standards
  • 1.3
    Choose and use the correct tools and equipment
  • 1.4
    Prepare the ingredients to meet dish requirements

2

Understand how to prepare basic pastry products

Assessment Criteria

  • 2.1
    Describe how to check the ingredients meet dish requirements
  • 2.2
    Describe what to do if there are problems with the ingredients
  • 2.3
    State why it is important to follow a recipe correctly when preparing pastry products
  • 2.4
    State the correct tools and equipment required to carry out different preparation methods
  • 2.5
    Describe how to store pastry products after preparation
  • 2.6
    Describe how to carry out different preparation methods according to product requirements

3

Be able to cook basic pastry products

Assessment Criteria

  • 3.1
    Make sure the pastry has the correct flavour, colour, texture and finish
  • 3.2
    Cook ingredients to meet dish requirements

4

Understand how to cook basic pastry products

Assessment Criteria

  • 4.1
    State the correct tools and equipment to carry out different cooking methods
  • 4.2
    State the importance of using the correct tools, equipment and techniques
  • 4.3
    Describe how to carry out different cooking methods according to product requirements
  • 4.4
    Describe how to identify when pastry products have the correct colour, flavour, texture and finish
  • 4.5
    State healthy options when making pastry products

5

Be able to finish basic pastry products

Assessment Criteria

  • 5.1
    Make sure the pastry is at the correct temperature for holding and serving
  • 5.2
    Safely store any cooked pastry not for immediate use
  • 5.3
    Describe how to store pastry products after cooking