Unit 1FPC8/10 (F96F 04)Cook and Finish Simple Bread and Dough Products
This Unit is about cooking and finishing simple bread and dough products, for example:freshly made dough
ready made par-cooked dough
You will use the following cooking and finishing methods:
baking
reheating
glazing
Assessor feedback on completion of Unit
Unit 1FPC8/10 (F96F 04)Cook and Finish Simple Bread and Dough Products
I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.
Candidate SignatureDate
I confirm that the candidate has achieved all the requirements of this Unit.
Assessor SignatureDate
Countersigning Assessor Signature (if applicable)Date
I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.
Internal Verifier SignatureDate
Countersigning Internal Verifier (if applicable)Date
External Verifier Initial and Date(if sampled)Unit 1FPC8/10 (F96F 04)Cook and Finish Simple Bread and Dough Products
What you have to do / What you must coverThe assessor must assess statements P1–P4 by direct observation.
P1Check the products to make sure they are fit for cooking.
P2Choose the correct tools and equipment to prepare and bake bread and dough products.
P3Prepare and finish the product as required.
P4Make sure the bread and dough product is at the correct temperature for holding and serving.
P5Safely store any cooked bread and doughproduct not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Bread and dough product(at least one from)
(a)freshly made dough
(b)ready made par-cooked dough
C2Preparation and finishing methods(at least two from)
(a)baking
(b)reheating
(c)glazing
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.
Unit 1FPC8/10 (F96F 04)Cook and Finish Simple Bread and Dough Products
Evidence number / Evidence description / Date / What you have to do / What you must coverP1 / P2 / P3 / P4 / P5 / At least one observation from / At least two observations from
C1 a / C1 b / C2 a / C2 b / C2 c
Unit 1FPC8/10 (F96F 04)Cook and Finish Simple Bread and Dough Products
What you have to knowKnowledge Statements marked by cannot be inferred / Completed date or appendix
K1*How to store uncooked bread and dough products.
K2*How to check to make sure bread and dough products are fit for preparation and baking.
K3*What you should do if there are problems with the products.
K4*The right tools and equipment for the following preparation and finishing methods: baking, reheating, glazing.
K5*Why it is important to use the correct tools and equipment.
K6*How to use the following cooking and finishing methods correctly: baking, reheating, glazing.
K7*Correct temperatures for holding and serving simple bread and dough products.
Unit 1FPC8/10 (F96F 04)Cook and Finish Simple Bread and Dough Products
Supplementary evidence
Evidence/Question / Answer / Date1
2
3
Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.
Unit 1FPC8/10 (F96F 04) Cook and Finish Simple Bread and Dough Products1
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