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
- scones
- bread
- buns
- cakes
- 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
- 2different buns
- 2 different biscuits
- 2different buns
- 2 different biscuits
- 1 cake
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.