Overview

Framework:
RQF
Level:
Level 2
Unit No:
L/601/5355
Credits:
5
Guided learning hours:
39 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 cakes, biscuits and scones

Assessment Criteria

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

2

Understand how to prepare basic cakes, biscuits and scones

Assessment Criteria

  • 2.1
    Describe how to check the ingredients meet dish requirements
  • 2.2
    State what quality points to look for in the ingredients
  • 2.3
    Describe what to do if there are problems with the ingredients
  • 2.4
    State the correct tools and equipment required to carry out different preparation methods
  • 2.5
    Describe how to carry out the necessary preparation methods according to product requirements

3

Be able to cook basic cakes, biscuits and scones

Assessment Criteria

  • 3.1
    Cook the product to meet requirements
  • 3.2
    Make sure the product has the correct flavour, colour, texture and quantity

4

Understand how to cook basic cakes, biscuits and scones

Assessment Criteria

  • 4.1
    State the correct tools and equipment required to carry out different cooking methods
  • 4.2
    Describe how to carry out the necessary cooking methods according to product requirements
  • 4.3
    State the importance of using the correct tools, equipment and techniques
  • 4.4
    Describe how to identify when cake, sponges, biscuits and scones products have the correct colour, flavour, texture and quantity
  • 4.5
    Describe healthy eating options when making cake, sponges, biscuits and scones

5

Be able to finish basic cakes, biscuits and scones

Assessment Criteria

  • 5.1
    Finish the product to meet requirements
  • 5.2
    Present the product to meet requirements
  • 5.3
    Make sure the product is at the correct temperature for holding and serving
  • 5.4
    Safely store any cooked products not for immediate use

6

Understand how to basic cakes, biscuits and scones

Assessment Criteria

  • 6.1
    Describe how to present basic cake, sponges, biscuits and scones
  • 6.2
    State how to store cake, sponges, biscuits and scones