Introduction

This unit is designed to provide vocational skills in Baking skillsat entry level 1,2 and 3.

This unit includes:

  • consideration of Health and safety issues with respect to activities in Catering production. Other materials can be used to enhance the learner experience as necessary.
  • consideration of a career opportunity related to catering . An individual learner can only use the same career opportunity for one ELQ unit.
  • an appreciation of an environmental issue relating to catering..
  • the appropriate use of basic catering equipment.
  • Production of bakery goods appropriate to this level of learner.
  • a review and evaluation of performance.

Unit Title
Baking skills
Assessment Criteria / Entry 1 / Entry 2 / Entry 3
Learners with significant help will: / Learners with some help will: / Learners with little or no help will:
A01
Health and Safety environment and related careers / Identify twobasic health & safety rules in the kitchen.
Recognise one hazard in the kitchen.
Identify one career related to working in catering.
Identify the 3 ‘R’s
Identify two materials which can be recycled in different ways / Identify and follow two health & safety rules in the kitchen.
Recognise two hazards in the kitchen
Identify two careers related to working in catering.
Explain the 3 ‘R’s
Demonstrate how two materials can be recycled in different ways. / Identify and follow at least 3 health & safety rules in the kitchen.
Recognise three or morehazards in the kitchen
Identify three careers related to working incatering.
Explain the 3 ‘R’s and the importance of recycling
Explain how at least 3 materials can be recycled in at least 3 different ways.
Materials (Equipment) and related skills knowledge / Identify two types of equipment used in baking in 2 of the following products:
  • scones
  • bread
  • buns
  • cakes
/ Identify 2 types of equipment used in each of the following products:
  • scones
  • bread
  • buns
  • cakes
/ Identify types of equipment used in each of the following products:
  • scones
  • breads
  • buns
  • cakes
  • pastries
  • pies

A02
Be aware of personal procedures when handling food / Follow twobasic personal hygiene procedures when handling food. / Follow two personal hygiene procedures when handling food.
Mostly maintain a clean and tidy work area / Always follow personal hygiene procedures when handling food.
Select and wear the correct uniform when cooking
Independently maintain a clean and tidy work area
Be aware of Food Hygiene procedures when handling food / Follow two basic food hygiene procedures when handling food. / Mostly follow food hygiene procedures when handling food and explain their importance
Maintain a clean and tidy work area with some support / Always follow food hygiene procedures when handling food, explain their importance and the consequences of not applying procedures.
Ingredients / Use appropriate ingredients for a simple baking recipe / Select and use appropriate ingredientsfor a simple baking recipe / Identify, select and use appropriate ingredients for a baking recipe
Equipment / Demonstrate how to use one type of equipment appropriately / Demonstrate how to use two piece of equipment appropriately, and explain why it is used / Demonstrate how to use three pieces of equipment appropriately, and explain when and why they are used
Cooking / Help to prepare and bake:
  • 2 buns
  • 2 biscuits
/ Prepare and bake
  • 2different buns
  • 2 different biscuits
This should cover one seasonal themes (Easter; Christmas ;Halloween; Valentine’s day; St Patricks day) / Prepare and Bake
  • 2different buns
  • 2 different biscuits
  • 1 cake
This should cover two seasonal themes (Easter; Christmas ;Halloween; Valentine’s day; St Patricks day)
Appearance/Aesthetics / Appearance is appropriate and the dish is fit for consumption. / Appearance includes decoration/garnish and the dish is fit for purpose. The taste, texture and aroma are appropriate. / Overall appearance/aesthetics are of a high standard, and consideration has been given to colour, decoration/garnish, taste and texture.
A03
Task Evaluation / Indicate how they have performed in each task. / Indicate how they have performed in each practical task and suggest how they might improve. / Indicate how they have performed in each practical task and show evidence of a basic evaluation.
Final Evaluation / Indicate how they have performed in this unit. / Indicate how they have performed in this unit and suggest how they might improve. / Indicate how they have performed in this unit and produce a basic self-reflective statement about the learning process in this unit.