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Specification
Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF)
For first registration March 2011
Edexcel Competence-based qualifications
Edexcel, a Pearson company, is the UK’s largest awarding organisation offering vocational and academic qualifications and testing, to employers, training providers, colleges, schools, and other places of learning in the UK, and in over 85 countries worldwide.
Our specialist suite of qualifications include NVQs, Apprenticeships, WorkSkills, Functional Skills, Foundation Learning, as well as our exclusive range of BTECs, from entry level right through to Higher National Diplomas.
References to third party material made in this specification are made in good faith. Edexcel does not endorse, approve or accept responsibility for the content of materials, which may be subject to change, or any opinions expressed therein. (Material may include textbooks, journals, magazines and other publications and websites.)
Authorised by Roger Beard Prepared by Christine Hepworth
Publications Code N025187
All the material in this publication is copyright © Edexcel Limited 2011
Contents
Qualification titles covered by this specification 1
Key features of the Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) 3
What is the purpose of these qualifications? 3
Who are these qualifications for? 3
What are the benefits of these qualifications to the learner and employer? 3
What are the potential job roles for those working towards these qualifications? 4
What progression opportunities are available to learners who achieve these qualifications? 4
What is the qualification structure for the Edexcel Level 3 Award for Proficiency in Baking Industry Skills (QCF)? 5
What is the qualification structure for the Edexcel Level 3 Certificate for Proficiency in Baking Industry Skills (QCF)? 10
What is the qualification structure for the Edexcel Level 3 Diploma for Proficiency in Baking Industry Skills (QCF)? 16
How are the qualifications graded and assessed? 22
Assessment strategy 22
Types of evidence (to be read in conjunction with the assessment strategy in Annexe D) 23
Centre recognition and approval 24
Centre recognition 24
Approvals agreement 24
Quality assurance 24
What resources are required? 24
Unit format 25
Units 27
Unit 1: Control Production of Bakery Products 29
Unit 2: Understand how to Control Production of Bakery Products 33
Unit 3: Design and Develop Specialist Individual Dough-based Products 37
Unit 4: Understand how to Design and Develop Specialist Individual Bakery Products 41
Unit 5: Evaluate Specialist Individual Dough-based Products 45
Unit 6: Understand how to Evaluate Specialist Individual Bakery Products 47
Unit 7: Produce Specialist Individual Dough-based Products 49
Unit 8: Understand how to Produce Specialist Individual Bakery Products 53
Unit 9: Batch Produce Advanced Craft Fermented Dough-based Products 57
Unit 10: Understand how to Batch Produce Advanced Craft Fermented Dough-based Products 61
Unit 11: Batch Produce Advanced Craft Non-fermented Dough-based Products 65
Unit 12: Understand how to Batch Produce Advanced Craft Non-fermented Dough-based Products 69
Unit 13: Design and Develop Specialist Individual Flour Confectionery 73
Unit 14: Evaluate Specialist Individual Flour Confectionery 77
Unit 15: Produce Specialist Individual Flour Confectionery 79
Unit 16: Batch Produce Advanced Craft Flour Confectionery Products 83
Unit 17: Plan and Co-ordinate Bake-off Operations in Food Manufacture 87
Unit 18: Understand how to Plan and Co-ordinate Bake-off Operations in Food Manufacture 91
Unit 19: Organise the Receipt and Storage of Goods and Materials in Food Operations 95
Unit 20: Understand how to Organise the Receipt and Storage of Goods and Materials in Food Operations 99
Unit 21: Monitor and Maintain Storage Conditions in Food Operations 103
Unit 22: Monitor Stored Goods and Materials in Food Operations 107
Unit 23: Monitor and Maintain Storage Systems and Procedures in Food Operations 109
Unit 24: Understand how to Monitor and Maintain Storage Systems and Procedures in Food Operations 111
Unit 25: Maximise Sales in a Food Retail Environment 115
Unit 26: Understand how to Maximise Sales of Food Products in a Retail Environment 119
Unit 27: Understand how to Plan to Maximise Sales of Food Products in a Retail Environment 123
Unit 28: Set Up and Maintain Food Retail Operations 127
Unit 29: Monitor Effectiveness of Food Retail Operations 129
Unit 30: Understand how to Co-ordinate Food Retail Operations 131
Unit 31: Plan and Co-ordinate Food Services 133
Unit 32: Understand how to Plan and Co-ordinate Food Services 137
Unit 33: Set Up and Maintain Food Service Operations 141
Unit 34: Monitor Effectiveness of Food Service Operations 143
Unit 35: Understand how to Set Up and Maintain Food Service Operations 145
Unit 36: Manage Commissioning and Handover of Plant and Equipment in Food Operations 147
Unit 37: Understand Commissioning and Handover of Plant and Equipment in Food Operations 151
Unit 38: Maintain Plant and Equipment in Food Operations 155
Unit 39: Understand how to Maintain Plant and Equipment in Food Operations 159
Unit 40: Interpret and Communicate Information and Data in Food Operations 163
Unit 41: Understand how to Interpret and Communicate Information and Data in Food Operations 167
Unit 42: Control Energy Efficiency in Food Operations 171
Unit 43: Contribute to Continuous Improvement of Food Safety in Operations 175
Unit 44: Understand how to Contribute to Continuous Improvement of Food Safety in Operations 177
Unit 45: Report on Compliance with Food Safety Requirements in Operations 181
Unit 46: Understand how to Report on Compliance with Food Safety Requirements in Operations 185
Unit 47: Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations 189
Unit 48: Understand how to Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations 191
Unit 49: Manage and Evaluate Production Performance in Food Manufacture 193
Unit 50: Understand how to Manage and Evaluate Production Performance in Food Manufacture 197
Unit 51: Contribute to Optimising Work Areas in Food Manufacture 201
Unit 52: Understand how to Contribute to Optimising Work Areas in Food Manufacture 205
Unit 53: Diagnose Problems in Food Operations 209
Unit 54: Understand how to Diagnose Problems in Food Operations 211
Unit 55: Resolve Problems in Food Operations 215
Unit 56: Understand how to Resolve Problems in Food Operations 219
Unit 57: Monitor and Control Throughput to Achieve Targets in Food Operations 223
Unit 58: Understand how to Monitor and Control Throughput to Achieve Targets in Food Operations 227
Unit 59: Secure Commitment to an Achieving Excellence Strategy in Food Operations 231
Unit 60: Understand how to Secure Commitment to an Achieving Excellence Strategy in Food Operations 235
Unit 61: Set up and Maintain Picking and Packing Orders in Food Operations 239
Unit 62: Monitor Effectiveness of Picking and Packing Operations in Food Operations 243
Unit 63: Understand how to Co-ordinate Picking and Packing Orders in Food Operations 245
Unit 64: Monitor Food Safety at Critical Control Points in Operations 249
Unit 65: Monitor Product Quality in Food Operations 251
Unit 66: Understand how to Control Product Quality in Food Operations 255
Unit 67: Monitor Health, Safety and Environmental Systems in Food Operations 259
Unit 68: Understand how to Monitor Health, Safety and Environmental Management Systems in Food Operations 263
Unit 69: Manage Organisational Change for Achieving Excellence in Food Operations 267
Unit 70: Understand how to Manage Organisational Change for Achieving Excellence in Food Operations 271
Unit 71: Develop Working Relationships with Colleagues in Food Operations 275
Unit 72: Understand how to Develop Working Relationships with Colleagues in Food Operations 279
Unit 73: Principles of Sustainability in Food Operations 283
Unit 74: Principles of HACCP for Food Manufacturing 287
Unit 75: Principles of Food Policy and Regulation 291
Unit 76: Principles of Flour in Bakery 295
Unit 77: Principles of Fats and Oils in Bakery 299
Unit 78: Principles of Sugars and Starches in Bakery 303
Unit 79: Principles of Dairy Products in Bakery 307
Unit 80: Principles of Egg and Egg Products in Bakery 311
Unit 81: Principles of Salt and Dough Conditioners/Improvers in Bakery 315
Unit 82: Principles of the Bulk Fermentation Process (BFP) 319
Unit 83: Principles of the Chorleywood Bread Process (CBP) 323
Unit 84: Principles of Mechanical Dough Development (MDD) using Spiral Mixing 327
Unit 85: Principles of Dough Fermentation and Process Control 331
Unit 86: Principles of Retarding and Proving Dough and Process Control 335
Unit 87: Principles of Oven Baking Bakery Products 339
Unit 88: Principles of Preparing and Handling Bakery Finishing Materials 343
Unit 89: Principles of Packaging in Bakery 347
Unit 90: Principles of Mixing Flour Confectionery and Process Control 351
Further information 355
Useful publications 355
How to obtain National Occupational Standards 355
Professional development and training 356
Annexe A: Progression pathways 357
The Edexcel qualification framework for the food and drink manufacture sector 357
Annexe B: Quality assurance 361
Key principles of quality assurance 361
Quality assurance processes 361
Annexe C: Centre certification and registration 363
What are the access arrangements and special considerations for the qualifications in this specification? 363
Annexe D: Assessment strategy 365
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
1
Qual
ific
atio
n t
itle
s co
vere
d b
y th
is s
pec
ific
atio
n
This
spec
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n g
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info
rmation y
ou n
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o o
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the
Aw
ard,
Cer
tifica
te a
nd D
iplo
ma
for
Profici
ency
in B
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Indust
ry S
kills
(Q
CF)
. Q
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Edex
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te for
Prof
icie
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in B
akin
g I
ndust
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kills
(Q
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600/0
760/6
01/0
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Edex
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iplo
ma
for
Profici
ency
in B
akin
g I
ndust
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kills
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761/8
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1
Thes
e qual
ific
atio
ns
hav
e bee
n a
ccre
dited
within
the
Qual
ific
ations
and C
redit F
ram
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Learn
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Qualif
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you w
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N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
2 The
titles
on t
he
pre
vious
page
repla
ced t
he
follo
win
g q
ual
ific
atio
n fro
m 0
1/0
1/1
1.
Qu
alifi
cati
on
tit
le
Qu
alifi
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A
ccre
dit
ati
on
N
um
ber
(QA
N)
Acc
red
itati
on
st
art
date
Edex
cel Le
vel 3 N
VQ
in F
ood M
anufa
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500/7
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01/0
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9
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
3
Key features of the Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF)
These qualifications:
are nationally recognised
are based on the Food and Drink Manufacturing National Occupational Standards (NOS). The NOS, assessment requirements/strategy and qualification structure(s) are owned by Improve.
The Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) have been approved as components for the Food Manufacture Apprenticeship framework.
What is the purpose of these qualifications?
These qualifications are designed for learners who are working in the bakery industry. They offer learners the opportunity to develop skills and knowledge required to prove competence at work. They will also suit learners who are competent at specialist bakery industry activities and are looking for ways of developing their existing skills and knowledge, perhaps to support product development, advanced craft skills or managing sales and technical operations.
Who are these qualifications for?
These qualifications are for all learners aged 16 and above who are capable of reaching the required standards.
Edexcel’s policy is that the qualifications should:
be free from any barriers that restrict access and progression
ensure equality of opportunity for all wishing to access the qualification(s).
What are the benefits of these qualifications to the learner and employer?
These qualifications require individuals to demonstrate competence against national Occupational Standards (NOS) which are based on the needs of the food manufacturing industry as defined by Improve, the Sector Skills Council. As such, it contributes to the development of skilled labour in the sector. This qualification may contribute towards the competence and knowledge elements of an apprenticeship.
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
4
What are the potential job roles for those working towards these qualifications?
Baker
Confectioner
Food processing operative
Retail assistant
What progression opportunities are available to learners who achieve these qualifications?
Learners can progress to Level 4 qualifications.
Further information is available in Annexe A.
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
5
What is the qualification structure for the Edexcel Level 3 Award for Proficiency in Baking Industry Skills (QCF)?
Individual units can be found in the Units section.
To achieve the full Level 3 Award, learners must achieve a minimum of 10 credits, comprising the following combination of credits from each of the two unit groups:
Group A – minimum of 8 credits
Group B – it is not mandatory to take any units from Group B but up to 4 credits can be achieved.
Any further credit achieved up to 12 credits will be recorded with all the units that have been achieved towards the qualification.
Unit Group A – Specialist Baking Skills Group, Retail and Service Group, Support Operations Group
Unit reference
Unit title Credit Level
Specialist Baking Skills Group
1 Control Production of Bakery Products 4 3
2 Understand how to Control Production of Bakery Products
3 3
3 Design and Develop Specialist Individual Dough-based Products
5 3
4 Understand how to Design and Develop Specialist Individual Bakery Products 4 3
5 Evaluate Specialist Individual Dough-based Products 4 3
6 Understand how to Evaluate Specialist Individual Bakery Products 3 3
7 Produce Specialist Individual Dough-based Products 5 3
8 Understand how to Produce Specialist Individual Bakery Products 4 3
9 Batch Produce Advanced Craft Fermented Dough-based Products 6 3
10 Understand how to Batch Produce Advanced Craft Fermented Dough-based Products 2 3
11 Batch Produce Advanced Craft Non-fermented Dough-based Products 6 3
12 Understand how to Batch Produce Advanced Craft Non-fermented Dough-based Products 2 3
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
6
Unit reference
Unit title Credit Level
13 Design and Develop Specialist Individual Flour Confectionery 5 3
14 Evaluate Specialist Individual Flour Confectionery 4 3
15 Produce Specialist Individual Flour Confectionery 5 3
16 Batch Produce Advanced Craft Flour Confectionery Products 6 3
Retail and Service Group
17 Plan and Co-ordinate Bake-off Operations in Food Manufacture
3 3
18 Understand how to Plan and Co-ordinate Bake-off Operations in Food Manufacture
3 3
19 Organise the Receipt and Storage of Goods and Materials in Food Operations
3 3
20 Understand how to Organise the Receipt and Storage of Goods and Materials in Food Operations
3 3
21 Monitor and Maintain Storage Conditions in Food Operations
3 3
22 Monitor Stored Goods and Materials in Food Operations
2 3
23 Monitor and Maintain Storage Systems and Procedures in Food Operations
2 3
24 Understand how to Monitor and Maintain Storage Systems and Procedures in Food Operations
2 3
25 Maximise Sales in a Food Retail Environment 4 3
26 Understand how to Maximise Sales of Food Products in a Retail Environment
3 3
27 Understand how to Plan to Maximise Sales of Food Products in a Retail Environment
3 3
28 Set Up and Maintain Food Retail Operations 3 3
29 Monitor Effectiveness of Food Retail Operations
2 3
30 Understand how to Co-ordinate Food Retail Operations
2 3
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
7
Unit reference
Unit title Credit Level
31 Plan and Co-ordinate Food Services 3 3
32 Understand how to Plan and Co-ordinate Food Services
3 3
33 Set Up and Maintain Food Service Operations 2 3
34 Monitor Effectiveness of Food Service Operations
2 3
35 Understand how to Set up and Maintain Food Service Operations
2 3
Support Operations Group
36 Manage Commissioning and Handover of Plant and Equipment in Food Operations
4 4
37 Understand Commissioning and Handover of Plant and Equipment in Food Operations
4 4
38 Maintain Plant and Equipment in Food Operations
4 3
39 Understand how to Maintain Plant and Equipment in Food Operations
3 3
40 Interpret and Communicate Information and Data in Food Operations
3 3
41 Understand how to Interpret and Communicate Information and Data in Food Operations
3 3
42 Control Energy Efficiency in Food Operations 3 3
43 Contribute to Continuous Improvement of Food Safety in Operations
3 3
44 Understand how to Contribute to Continuous Improvement of Food Safety in Operations
4 3
45 Report on Compliance with Food Safety Requirements in Operations
4 4
46 Understand how to Report on Compliance with Food Safety Requirements in Operations
4 4
47 Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations
1 3
48 Understand how to Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations
3 3
49 Manage and Evaluate Production Performance in Food Manufacture
5 4
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
8
Unit reference
Unit title Credit Level
50 Understand how to Manage and Evaluate Production Performance in Food Manufacture
5 4
51 Contribute to Optimising Work Areas in Food Manufacture
3 3
52 Understand how to Contribute to Optimising Work Areas in Food Manufacture
3 3
53 Diagnose Problems in Food Operations 3 3
54 Understand how to Diagnose Problems in Food Operations
3 3
55 Resolve Problems in Food Operations 3 3
56 Understand how to Resolve Problems in Food Operations
4 3
57 Monitor and Control Throughput to Achieve Targets in Food Operations
2 3
58 Understand how to Monitor and Control Throughput to Achieve Targets in Food Operations
3 3
59 Secure Commitment to an Achieving Excellence Strategy in Food Operations
4 4
60 Understand how to Secure Commitment to an Achieving Excellence Strategy in a Food Operations
5 4
61 Set Up and Maintain Picking and Packing Orders in Food Operations
3 3
62 Monitor Effectiveness of Picking and Packing Operations in Food Operations
2 3
63 Understand how to Co-ordinate Picking and Packing Orders in Food Operations
2 3
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
9
Unit Group B – Common operations
Unit reference
Unit title Credit Level
64 Monitor Food Safety at Critical Control Points in Operations
1 3
65 Monitor Product Quality in Food Operations 3 3
66 Understand how to Control Product Quality in Food Operations
2 3
67 Monitor Health, Safety and Environmental Systems in Food Operations
2 3
68 Understand how to Monitor Health, Safety and Environmental Management Systems in Food Operations
3 3
69 Manage Organisational Change for Achieving Excellence in Food Operations
4 3
70 Understand how to Manage Organisational Change for Achieving Excellence in Food Operations
3 3
71 Develop Working Relationships with Colleagues in Food Operations
3 3
72 Understand how to Develop Working Relationships with Colleagues in Food Operations
2 3
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
10
What is the qualification structure for the Edexcel Level 3 Certificate for Proficiency in Baking Industry Skills (QCF)?
Individual units can be found in the Units section.
To achieve the full Level 2 Certificate, learners must achieve a minimum of 27 credits, comprising the following combination of credits from each of the three unit groups:
Group A – a minimum of 21 credits
Group B – it is not mandatory to take any credits from Group B, but up to 4 credits can be achieved
Group C – it is not mandatory to take any credits from Group C, but up to 6 credits can be achieved
Any further credit achieved up to 36 credits will be recorded with all the units that have been achieved towards the qualification.
Unit Group A – Specialist Baking Skills Group, Retail and Service Group, Support Operations Group
Unit reference
Unit title Credit Level
Specialist Baking Skills Group
1 Control Production of Bakery Products 4 3
2 Understand how to Control Production of Bakery Products
3 3
3 Design and Develop Specialist Individual Dough-based Products
5 3
4 Understand how to Design and Develop Specialist Individual Bakery Products 4 3
5 Evaluate Specialist Individual Dough-based Products 4 3
6 Understand how to Evaluate Specialist Individual Bakery Products 3 3
7 Produce Specialist Individual Dough-based Products 5 3
8 Understand how to Produce Specialist Individual Bakery Products 4 3
9 Batch Produce Advanced Craft Fermented Dough-based Products 6 3
10 Understand how to Batch Produce Advanced Craft Fermented Dough-based Products 2 3
11 Batch Produce Advanced Craft Non-fermented Dough-based Products 6 3
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
11
Unit reference
Unit title Credit Level
12 Understand how to Batch Produce Advanced Craft Non-fermented Dough-based Products 2 3
13 Design and Develop Specialist Individual Flour Confectionery 5 3
14 Evaluate Specialist Individual Flour Confectionery 4 3
15 Produce Specialist Individual Flour Confectionery 5 3
16 Batch Produce Advanced Craft Flour Confectionery Products 6 3
Retail and Service Group
17 Plan and Co-ordinate Bake-off Operations in Food Manufacture
3 3
18 Understand how to Plan and Co-ordinate Bake-off Operations in Food Manufacture
3 3
19 Organise the Receipt and Storage of Goods and Materials in Food Operations
3 3
20 Understand how to Organise the Receipt and Storage of Goods and Materials in Food Operations
3 3
21 Monitor and Maintain Storage Conditions in Food Operations
3 3
22 Monitor Stored Goods and Materials in Food Operations
2 3
23 Monitor and Maintain Storage Systems and Procedures in Food Operations
2 3
24 Understand how to Monitor and Maintain Storage Systems and Procedures in Food Operations
2 3
25 Maximise Sales in a Food Retail Environment 4 3
26 Understand how to Maximise Sales of Food Products in a Retail Environment
3 3
27 Understand how to Plan to Maximise Sales of Food Products in a Retail Environment
3 3
28 Set Up and Maintain Food Retail Operations 3 3
29 Monitor Effectiveness of Food Retail Operations
2 3
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
12
Unit reference
Unit title Credit Level
30 Understand how to Co-ordinate Food Retail Operations
2 3
31 Plan and Co-ordinate Food Services 3 3
32 Understand how to Plan and Co-ordinate Food Services
3 3
33 Set Up and Maintain Food Service Operations 2 3
34 Monitor Effectiveness of Food Service Operations
2 3
Support Operations Group
35 Understand how to Set Up and Maintain Food Service Operations
2 3
36 Manage Commissioning and Handover of Plant and Equipment in Food Operations
4 4
37 Understand Commissioning and Handover of Plant and Equipment in Food Operations
4 4
38 Maintain Plant and Equipment in Food Operations
4 3
39 Understand how to Maintain Plant and Equipment in Food Operations
3 3
40 Interpret and Communicate Information and Data in Food Operations
3 3
41 Understand how to Interpret and Communicate Information and Data in Food Operations
3 3
42 Control Energy Efficiency in Food Operations 3 3
43 Contribute to Continuous Improvement of Food Safety in Operations
3 3
44 Understand how to Contribute to Continuous Improvement of Food Safety in Operations
4 3
45 Report on Compliance with Food Safety Requirements in Operations
4 4
46 Understand how to Report on Compliance with Food Safety Requirements in Operations
4 4
47 Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations
1 3
48 Understand how to Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations
3 3
49 Manage and Evaluate Production Performance in Food Manufacture
5 4
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
13
Unit reference
Unit title Credit Level
50 Understand how to Manage and Evaluate Production Performance in Food Manufacture
5 4
51 Contribute to Optimising Work Areas in Food Manufacture
3 3
52 Understand how to Contribute to Optimising Work Areas in Food Manufacture
3 3
53 Diagnose Problems in Food Operations 3 3
54 Understand how to Diagnose Problems in Food Operations
3 3
55 Resolve Problems in Food Operations 3 3
56 Understand how to Resolve Problems in Food Operations
4 3
57 Monitor and Control Throughput to Achieve Targets in Food Operations
2 3
58 Understand how to Monitor and Control Throughput to Achieve Targets in Food Operations
3 3
59 Secure Commitment to an Achieving Excellence Strategy in Food Operations
4 4
60 Understand how to Secure Commitment to an Achieving Excellence Strategy in a Food Environment
5 4
61 Set Up and Maintain Picking and Packing Orders in Food Operations
3 3
62 Monitor Effectiveness of Picking and Packing Operations in Food Operations
2 3
63 Understand how to Co-ordinate Picking and Packing Orders in Food Operations
2 3
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
14
Group B – Common operation units
Unit reference
Unit title Credit Level
64 Monitor Food Safety at Critical Control Points in Operations
1 3
65 Monitor Product Quality in Food Operations 3 3
66 Understand how to Control Product Quality in Food Operations
2 3
67 Monitor Health, Safety and Environmental Systems in Food Operations
2 3
68 Understand how to Monitor Health, Safety and Environmental Management Systems in Food Operations
3 3
69 Manage Organisational Change for Achieving Excellence in Food Operations
4 3
70 Understand how to Manage Organisational Change for Achieving Excellence in Food Operations
3 3
71 Develop Working Relationships with Colleagues in Food Operations
3 3
72 Understand how to Develop Working Relationships with Colleagues in Food Operations
2 3
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
15
Group C – Specialist Bakery Knowledge units
Unit reference
Unit title Credit Level
73 Principles of Sustainability in Food Operations 4 3
74 Principles of HACCP for Food Manufacturing 3 3
75 Principles of Food Policy and Regulation 5 4
76 Principles of Flour in Bakery 2 3
77 Principles of Fats and Oils in Bakery 2 3
78 Principles of Sugars and Starches in Bakery 2 3
79 Principles of Dairy Products in Bakery 2 3
80 Principles of Egg and Egg Products in Bakery 2 3
81 Principles of Salt and Dough Conditioners/Improvers in Bakery
2 3
82 Principles of the Bulk Fermentation Process (BFP)
2 3
83 Principles of the Chorleywood Bread Process (CBP)
2 3
84 Principles of Mechanical Dough Development (MDD) using Spiral Mixing 2 3
85 Principles of Dough Fermentation and Process Control 2 3
86 Principles of Retarding and Proving Dough and Process Control 2 3
87 Principles of Oven Baking Bakery Products 2 3
88 Principles of Preparing and Handling Bakery Finishing Materials 2 3
89 Principles of Packaging in Bakery 2 3
90 Principles of Mixing Flour Confectionery and Process Control 2 3
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
16
What is the qualification structure for the Edexcel Level 3 Diploma for Proficiency in Baking Industry Skills (QCF)?
Individual units can be found in the Units section.
To achieve the full Level 3 Diploma, learners must achieve a minimum of 37 credits, comprising the following combination of credits from each of the three unit groups:
Group A – a minimum of 7 credits and a maximum of 18 credits
Group B – minimum of 22 credits
Group C – it is not mandatory to take any units from Group C but up to 8 credits can be achieved
Any further credit achieved up to 67 credits will be recorded with all the units that have been achieved towards the qualification.
Unit Group A – Specialist Baking Skills Group, Retail and Service Group, Support Operations Group
Unit reference
Unit title Credit Level
Specialist Baking Skills Group
1 Control Production of Bakery Products 4 3
2 Understand how to Control Production of Bakery Products
3 3
3 Design and Develop Specialist Individual Dough-based Products
3 3
4 Understand how to Design and Develop Specialist Individual Bakery Products 4 3
5 Evaluate Specialist Individual Dough-based Products 4 3
6 Understand how to Evaluate Specialist Individual Bakery Products 3 3
7 Produce Specialist Individual Dough-based Products 5 3
8 Understand how to Produce Specialist Individual Bakery Products 4 3
9 Batch Produce Advanced Craft Fermented Dough-based Products 6 3
10 Understand how to Batch Produce Advanced Craft Fermented Dough-based Products 2 3
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
17
Unit reference
Unit title Credit Level
11 Batch Produce Advanced Craft Non-fermented Dough-based Products 6 3
12 Understand how to Batch Produce Advanced Craft Non-fermented Dough-based Products 2 3
13 Design and Develop Specialist Individual Flour Confectionery 5 3
14 Evaluate Specialist Individual Flour Confectionery 4 3
15 Produce Specialist Individual Flour Confectionery 5 3
16 Batch Produce Advanced Craft Flour Confectionery Products 6 3
Retail and Service Group
17 Plan and Co-ordinate Bake-off Operations in Food Manufacture
3 3
18 Understand how to Plan and Co-ordinate Bake-off Operations in Food Manufacture
3 3
19 Organise the Receipt and Storage of Goods and Materials in Food Operations
3 3
20 Understand how to Organise the Receipt and Storage of Goods and Materials in Food Operations
3 3
21 Monitor and Maintain Storage Conditions in Food Operations
3 3
22 Monitor Stored Goods and Materials in Food Operations
2 3
23 Monitor and Maintain Storage Systems and Procedures in Food Operations
2 3
24 Understand how to Monitor and Maintain Storage Systems and Procedures in Food Operations
2 3
25 Maximise Sales in a Food Retail Environment 4 3
26 Understand how to Maximise Sales of Food Products in a Retail Environment
3 3
27 Understand how to Plan to Maximise Sales of Food Products in a Retail Environment
3 3
28 Set Up and Maintain Food Retail Operations 3 3
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
18
Unit reference
Unit title Credit Level
29 Monitor Effectiveness of Food Retail Operations
2 3
30 Understand how to Co-ordinate Food Retail Operations
2 3
31 Plan and Co-ordinate Food Services 3 3
32 Understand how to Plan and Co-ordinate Food Services
3 3
33 Set Up and Maintain Food Service Operations 2 3
34 Monitor Effectiveness of Food Service Operations
2 3
35 Understand how to Set Up and Maintain Food Service Operations
2 3
Support Operations Group
36 Manage Commissioning and Handover of Plant and Equipment in Food Operations
4 4
37 Understand Commissioning and Handover of Plant and Equipment in Food Operations
4 4
38 Maintain Plant and Equipment in Food Operations
4 3
39 Understand how to Maintain Plant and Equipment in Food Operations
3 3
40 Interpret and Communicate Information and Data in Food Operations
3 3
41 Understand how to Interpret and Communicate Information and Data in Food Operations
3 3
42 Control Energy Efficiency in a Food Operations
3 3
43 Contribute to Continuous Improvement of Food Safety in Operations
3 3
44 Understand how to Contribute to Continuous Improvement of Food Safety in Operations
4 3
45 Report on Compliance with Food Safety Requirements in Operations
4 4
46 Understand how to Report on Compliance with Food Safety Requirements in Operations
4 4
47 Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations
1 3
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
19
Unit reference
Unit title Credit Level
48 Understand how to Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations
3 3
49 Manage and Evaluate Production Performance in Food Manufacture
5 4
50 Understand how to Manage and Evaluate Production Performance in Food Manufacture
5 4
51 Contribute to Optimising Work Areas in Food Manufacture
3 3
52 Understand how to Contribute to Optimising Work Areas in Food Manufacture
3 3
53 Diagnose Problems in Food Operations 3 3
54 Understand how to Diagnose Problems in Food Operations
3 3
55 Resolve Problems in Food Operations 3 3
56 Understand how to Resolve Problems in Food Operations
4 3
57 Monitor and Control Throughput to Achieve Targets in Food Operations
2 3
58 Understand how to Monitor and Control Throughput to Achieve Targets in Food Operations
3 3
59 Secure Commitment to an Achieving Excellence Strategy in Food Operations
4 4
60 Understand how to Secure Commitment to an Achieving Excellence Strategy in a Food Environment
5 4
61 Set Up and Maintain Picking and Packing Orders in Food Operations
3 3
62 Monitor Effectiveness of Picking and Packing Operations in Food Operations
2 3
63 Understand how to Co-ordinate Picking and Packing Orders in Food Operations
2 3
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
20
Unit Group B – Common Operation
Unit reference
Unit title Credit Level
64 Monitor Food Safety at Critical Control Points in Operations
1 3
65 Monitor Product Quality in Food Operations 3 3
66 Understand how to Control Product Quality in Food Operations
2 3
67 Monitor Health, Safety and Environmental Systems in Food Operations
2 3
68 Understand how to Monitor Health, Safety and Environmental Management Systems in Food Operations
3 3
69 Manage Organisational Change for Achieving Excellence in Food Operations
4 3
70 Understand how to Manage Organisational Change for Achieving Excellence in Food Operations
3 3
71 Develop Working Relationships with Colleagues in Food Operations
3 3
72 Understand how to Develop Working Relationships with Colleagues in Food Operations
2 3
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
21
Group C – Specialist Bakery Knowledge units
Unit reference
Unit title Credit Level
73 Principles of Sustainability in Food Operations 4 3
74 Principles of HACCP for Food Manufacturing 3 3
75 Principles of Food Policy and Regulation 5 4
76 Principles of Flour in Bakery 2 3
77 Principles of Fats and Oils in Bakery 2 3
78 Principles of Sugars and Starches in Bakery 2 3
79 Principles of Dairy Products in Bakery 2 3
80 Principles of Egg and Egg Products in Bakery 2 3
81 Principles of Salt and Dough Conditioners / Improvers in Bakery
2 3
82 Principles of the Bulk Fermentation Process (BFP)
2 3
83 Principles of the Chorleywood Bread Process (CBP)
2 3
84 Principles of Mechanical Dough Development (MDD) Using Spiral Mixing 2 3
85 Principles of Dough Fermentation and Process Control 2 3
86 Principles of Retarding and Proving Dough and Process Control 2 3
87 Principles of Oven Baking Bakery Products 2 3
88 Principles of Preparing and Handling Bakery Finishing Materials 2 3
89 Principles of Packaging in Bakery 2 3
90 Principles of Mixing Flour Confectionery and Process Control 2 3
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
22
How are the qualifications graded and assessed?
The overall grade for each qualification is a ‘pass’. The learner must achieve all the required units within the specified qualification structure. To pass a unit the learner must: achieve all the specified learning outcomes
satisfy all the assessment criteria by providing sufficient and valid evidence for each criterion
show that the evidence is their own.
The qualifications are designed to be assessed:
in the workplace, or
in conditions resembling the workplace, as specified in the assessment requirements/strategy for the sector, or
as part of a training programme.
Assessment strategy
The assessment requirements/strategy for these qualifications have been included in Annexe D. They have been developed by Improve in partnership with employers, training providers, awarding organisations and the regulatory authorities. The assessment strategy includes details on:
criteria for defining realistic working environments
roles and occupational competence of assessors, expert witnesses, internal verifiers and standards verifiers
quality control of assessment
evidence requirements.
Evidence of competence may come from:
current practice where evidence is generated from a current job role
a programme of development where evidence comes from assessment opportunities built into a learning/training programme whether at or away from the workplace
the Recognition of Prior Learning (RPL) where a learner can demonstrate that they can meet the assessment criteria within a unit through knowledge, understanding or skills they already possess without undertaking a course of learning. They must submit sufficient, reliable and valid evidence for internal and standards verification purposes. RPL is acceptable for accrediting a unit, several units or a whole qualification
a combination of these.
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
23
It is important that the evidence is: Valid relevant to the standards for which competence is claimed
Authentic produced by the learner
Current sufficiently recent to create confidence that the same skill, understanding or knowledge persists at the time of the claim
Reliable indicates that the learner can consistently perform at this level
Sufficient fully meets the requirements of the standards.
Types of evidence (to be read in conjunction with the assessment strategy in Annexe D)
To successfully achieve a unit the learner must gather evidence which shows that they have met the required standard in the assessment criteria. Evidence can take a variety of different forms including the examples below. Centres should refer to the assessment strategy for information about which the following are permissible:
direct observation of the learner’s performance by their assessor (O)
outcomes from oral or written questioning (Q&A)
products of the learner’s work (P)
personal statements and/or reflective accounts (RA)
outcomes from simulation, where permitted by the assessment strategy(S)
professional discussion (PD)
assignment, project/case studies (A)
authentic statements/witness testimony (WT)
expert witness testimony (EPW)
evidence of Recognition of Prior Learning (RPL).
The abbreviations may be used for cross-referencing purposes.
Learners can use one piece of evidence to prove their knowledge, skills and understanding across different assessment criteria and/or across different units. It is, therefore, not necessary for learners to have each assessment criterion assessed separately. Learners should be encouraged to reference the assessment criteria to which the evidence relates.
Evidence must be made available to the assessor, internal verifier and Edexcel standards verifier. A range of recording documents is available on the Edexcel website: www.edexcel.com. Alternatively, centres may develop their own.
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
24
Centre recognition and approval
Centre recognition
Centres that have not previously offered Edexcel qualifications need to apply for and be granted centre recognition as part of the process for approval to offer individual qualifications. New centres must complete both a centre recognition approval application and a qualification approval application.
Existing centres will be given ‘automatic approval’ for a new qualification if they are already approved for a qualification that is being replaced by the new qualification and the conditions for automatic approval are met. Centres already holding Edexcel approval are able to gain qualification approval for a different level or different sector via Edexcel online.
Approvals agreement
All centres are required to enter into an approvals agreement which is a formal commitment by the head or principal of a centre to meet all the requirements of the specification and any linked codes or regulations. Edexcel will act to protect the integrity of the awarding of qualifications, if centres do not comply with the agreement. This could result in the suspension of certification or withdrawal of approval.
Quality assurance
Detailed information on Edexcel’s quality assurance processes is given in Annexe B.
What resources are required?
Each qualification is designed to support learners working in the Food Manufacture sector. Physical resources need to support the delivery of the qualifications and the assessment of the learning outcomes and must be of industry standard. Centres must meet any specific resource requirements outlined in Annexe D: Assessment strategy. Staff assessing the learner must meet the requirements within the overarching assessment strategy for the sector.
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
25
Unit format
Each unit in this specification contains the following sections.
Unit title:
Unit code:
Unit reference number:
QCF level:
Credit value:
Guided learning hours:
Unit summary:
Assessment requirements/evidence requirements:
Assessment methodology:
Learning outcomes:
Assessment criteria:
Evidence type:
Portfolio reference:
Date:
The unit title is accredited on the QCF and this form of words will appear on the learner’s Notification of Performance (NOP).
This is the unit owner’s reference number for the specified unit.
This code is a unique reference number for the unit.
All units and qualifications within the QCF have a level assigned to them, which represents the level of achievement. There are nine levels of achievement, from Entry level to level 8. The level of the unit has been informed by the QCF level descriptors and, where appropriate, the NOS and/or other sector/professional.
All units have a credit value. The minimum credit value is one, and credits can only be awarded in whole numbers. Learners will be awarded credits when they achieve the unit.
A notional measure of the substance of a qualification. It includes an estimate of the time that might be allocated to direct teaching or instruction, together with other structured learning time, such as directed assignments, assessments on the job or supported individual study and practice. It excludes learner-initiated private study.
This provides a summary of the purpose of the unit.
The assessment/evidence requirements are determined by the SSC. Learners must provide evidence for each of the requirements stated in this section.
Learning outcomes state exactly what a learner should know, understand or be able to do as a result of completing a unit.
The assessment criteria of a unit specify the standard a learner is expected to meet to demonstrate that a learning outcome, or a set of learning outcomes, has been achieved.
Learners must reference the type of evidence they have and where it is available for quality assurance purposes. The learner can enter the relevant key and a reference. Alternatively, the learner and/or centre can devise their own referencing system.
This provides a summary of the assessment methodology to be used for the unit.
The learner should use this box to indicate where the evidence can be obtained eg portfolio page number.
The learner should give the date when the evidence has been provided.
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
26
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
27
Units
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
28
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
29
Unit 1: Control Production of Bakery Products
Unit reference number: D/602/4612
QCF level: 3
Credit value: 4
Guided learning hours: 27
Unit summary
This unit supports workforce development for those who control production of bakery products in a food business. The unit is designed for use primarily by team leaders/supervisors and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, when controlling production of bakery products. It needs to be assessed on the job.
The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
30
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Pla
n b
aker
y pro
duct
ion
sched
ule
s 1.1
id
entify
and c
onfirm
cust
om
er’s
nee
ds
for
pro
duct
ion a
ctiv
ity
1.2
pla
n p
roduct
ion a
ctiv
ity
to m
eet
cust
om
er’s
nee
ds
1.3
re
port
vari
ance
s in
res
ourc
e re
quirem
ents
to
rele
vant
per
sonnel
with r
ecom
men
dat
ions
for
corr
ective
act
ion
1.4
giv
e te
am
mem
ber
s opport
unitie
s to
take
indiv
idual
re
sponsi
bili
ty f
or
the
effici
ent
use
of
reso
urc
es
1.5
sc
hed
ule
pla
ns
for
the
effici
ent
use
of
reso
urc
es
1.6
pro
duce
sch
edule
s w
hic
h c
om
ply
with leg
al an
d
stan
dar
d o
per
atio
nal
req
uirem
ents
.
2
Ensu
re a
vaila
bili
ty o
f re
sourc
es t
o m
eet
bake
ry
pro
duct
ion s
ched
ule
s
2.1
en
sure
that
the
curr
ent
reso
urc
es a
re a
vaila
ble
at
the
spec
ifie
d t
ime
for
the
pro
duct
ion p
roce
ss
2.2
in
stig
ate
appro
priat
e co
rrec
tive
act
ion im
med
iate
ly
wher
e dis
crep
anci
es w
ith r
equired
res
ourc
es o
ccur
2.3
lia
ise
with r
elev
ant
per
sonnel
to e
nsu
re a
vaila
bili
ty
of re
sourc
es
2.4
m
ainta
in a
ll re
cord
s re
lating t
o r
esourc
es,
ensu
ring
they
are
ava
ilable
to m
anag
emen
t
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
31
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2.5
m
onitor
the
qual
ity
of m
ate
rials
prior
to t
hei
r use
in
pro
duct
ion t
o e
nsu
re c
om
plia
nce
with leg
al an
d
stan
dar
d o
per
atio
nal
req
uirem
ents
2.6
re
port
on a
ll in
stan
ces
of non-c
om
plia
nce
with
qual
ity
requirem
ents
.
3
Monitor
and r
eport
on
pro
gre
ss o
f bake
ry
pro
duct
ion
3.1
m
onitor
use
of to
ols
and e
quip
men
t th
roughout
the
pro
duct
ion p
roce
ss,
ensu
ring t
his
use
mee
ts
oper
atio
nal pro
cedure
s an
d p
roduct
ion s
ched
ule
3.2
m
onitor
the
oper
atio
n o
f sa
fety
dev
ices
and
secu
rity
lock
s
3.3
re
port
on p
roduct
ion iss
ues
that
could
adve
rsel
y af
fect
:
–
the
pro
gre
ss o
f pro
duct
ion
–
the
qualit
y of th
e pro
duct
–
the
safe
ty o
f per
sonnel
3.4
co
mple
te p
roduct
ion a
nd e
quip
men
t re
cord
s an
d
docu
men
tation
3.5
en
sure
that
auth
orise
d p
erso
nnel
have
acc
ess
to
curr
ent
pro
duct
ion info
rmation a
s re
cord
s ar
e fille
d
in t
he
appro
priat
e pla
ce.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
32
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Dia
gnose
and s
olv
e bak
ery
pro
duct
ion
pro
ble
ms
4.1
id
entify
abnorm
al o
ccurr
ence
s or
mal
funct
ions
4.2
ta
ke c
orr
ective
act
ion t
o m
inim
ise
haz
ards,
ris
ks
and loss
es
4.3
dia
gnose
pro
duct
ion fau
lts
that
are
within
ow
n a
rea
of ex
per
tise
and r
esponsi
bili
ty
4.4
re
port
all
faults
with a
ppro
priat
e deg
ree
of urg
ency
to
rel
evan
t per
sonnel
4.5
in
form
rel
evan
t per
sonnel
with r
ecom
men
dat
ions
for
action w
hen
fau
lts
and m
alfu
nct
ions
are
outs
ide
ow
n a
rea o
f re
sponsi
bili
ty o
r ex
per
tise
4.6
m
onitor
equip
men
t m
ainte
nan
ce r
ecord
s, r
eport
ing
varian
ces
from
leg
al a
nd s
tandard
oper
atio
nal
re
quirem
ents
and s
pec
ific
ations
to r
elev
ant
per
sonnel
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
33
Unit 2: Understand how to Control Production of Bakery Products
Unit reference number: H/602/4613
QCF level: 3
Credit value: 3
Guided learning hours: 19
Unit summary
This unit supports workforce development for those who control production of bakery products in a food business. The unit is designed for use primarily by team leaders/supervisors and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when controlling production of bakery products. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
34
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to a
sses
s pro
duct
ion r
equirem
ents
an
d c
apab
ilities
1.1
des
crib
e th
e ke
y fe
ature
s of le
gal
and o
per
atio
nal
requirem
ents
1.2
des
crib
e th
e te
am
obje
ctiv
es a
nd c
om
pet
ence
s
1.3
ex
pla
in t
he
import
ance
of re
sourc
e ava
ilabili
ty a
nd
the
impac
t on p
roduct
ion o
f non-a
vaila
bili
ty
1.4
des
crib
e th
e pro
cedure
s an
d p
roce
sses
for
ensu
ring
reso
urc
e ava
ilabili
ty
1.5
ex
pla
in t
he
requirem
ents
for
stora
ge,
movi
ng a
nd
del
iver
y of
mat
eria
ls t
o p
roduct
ion loca
tions
1.6
des
crib
e th
e oper
atio
nal
lim
its
and t
ole
rance
s of
appro
priat
e eq
uip
men
t.
2
Know
how
to c
ontr
ol
pro
duct
ion
2.1
des
crib
e th
e sy
stem
s an
d p
roce
dure
s fo
r pro
duct
ion
sched
ulin
g
2.2
ex
pla
in t
he
import
ance
of pro
duct
ion s
ched
ulin
g
and t
he
pote
ntial
im
pac
t of
inad
equat
e sc
hed
ulin
g
2.3
des
crib
e th
e use
and inte
rpre
tation o
f st
andar
d
oper
atio
nal pro
cedure
s an
d s
ched
ule
s
2.4
ex
pla
in t
he
nee
d t
o h
ave
acc
ura
te info
rmation
about
curr
ent
reso
urc
es a
vaila
ble
and t
hei
r st
atus
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
35
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2.5
ex
pla
in t
he
nee
d t
o u
pdat
e an
d a
men
d s
ched
ule
s to
m
eet
chan
gin
g c
ust
om
er n
eeds
2.6
ex
pla
in t
he
nee
d t
o a
dap
t re
sourc
e re
quirem
ents
to
mee
t ch
angin
g c
ust
om
er n
eeds
and s
ched
ule
s.
3
Know
how
to m
ainta
in
pro
duct
ion
3.1
ex
pla
in t
he
requirem
ents
for
and u
se o
f sc
hed
ulin
g
and e
quip
men
t m
ainte
nan
ce
3.2
ex
pla
in t
he
import
ance
of m
onitoring a
nd r
eport
ing
pro
duct
ion p
rogre
ss a
nd n
on-c
om
plia
nce
s
3.3
ex
pla
in h
ow
to d
iagnose
fau
lts
within
the
limit o
f ow
n r
esponsi
bili
ty f
or:
–
tools
–
equip
men
t
–
mix
ture
s
–
pro
duct
s
3.4
ex
pla
in h
ow
to r
eport
and m
ake
reco
mm
endat
ions
resu
ltin
g fro
m f
ault d
iagnosi
s.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
36
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Know
how
to m
ainta
in
com
munic
atio
n a
nd
docu
men
tation
4.1
ex
pla
in h
ow
to a
cces
s an
d inte
rpre
t eq
uip
men
t m
ainte
nan
ce r
ecord
s
4.2
ex
pla
in t
he
requirem
ents
for
and u
se o
f qual
ity
contr
ol docu
men
tation
4.3
des
crib
e diffe
rent
com
munic
atio
n m
ethods
and
styl
es.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
37
Unit 3: Design and Develop Specialist Individual Dough-based Products
Unit reference number: K/602/4600
QCF level: 3
Credit value: 3
Guided learning hours: 30
Unit summary
This unit supports workforce development for those who design and develop specialist individual dough-based products in a bakery business. The unit is designed for use primarily by bakery operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, designing and developing specialist individual dough-based products. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
38
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Res
earc
h d
esig
ns,
te
chniq
ues
and m
ater
ials
1.1
es
tablis
h t
he
cust
om
er r
equirem
ents
for
des
ign a
nd
dev
elopm
ent
1.2
fo
rmula
te a
nd r
ecord
str
uct
ure
d idea
s fo
r outlin
e des
ign a
nd d
evel
opm
ent
1.3
re
searc
h d
iffe
rent
types
of
des
ign fea
ture
s,
pro
duct
ion t
echniq
ues
and m
ater
ials
1.4
se
lect
des
igns,
tec
hniq
ues
and m
ater
ials
for
eval
uat
ion.
2
Tes
t an
d e
valu
ate
des
igns,
te
chniq
ues
and m
ater
ials
2.1
te
st d
esig
ns,
tec
hniq
ues
and m
ate
rial
s
2.2
ev
aluat
e te
sted
des
igns,
tec
hniq
ues
and m
ater
ials
2.3
re
cord
res
ults
of th
e ev
aluat
ion
2.4
pre
sent
the
resu
lts
of ow
n e
valu
atio
n f
or
appro
val.
3
Pre
pare
pro
duct
sp
ecific
atio
n
3.1
co
llate
info
rmat
ion a
nd d
ata t
o info
rm t
he
pro
duct
sp
ecific
atio
n
3.2
pro
duce
a p
roduct
spec
ific
ation w
hic
h m
eets
cu
stom
er a
nd o
rgan
isat
ional
req
uirem
ents
3.3
pre
sent
the
pro
duct
spec
ific
atio
n for
appro
val an
d
stora
ge.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
39
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
40
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
41
Unit 4: Understand how to Design and Develop Specialist Individual Bakery Products
Unit reference number: T/601/4597
QCF level: 3
Credit value: 4
Guided learning hours: 25
Unit summary
This unit supports workforce development for those who understand how to design and develop specialist individual bakery products, in a bakery business. The unit is designed for use primarily by bakery operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when designing and developing specialist individual bakery products. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
42
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to d
esig
n
spec
ialis
t in
div
idual
bak
ery
pro
duct
s
1.1
ex
pla
in m
ethods
of
rese
arch
ing info
rmation for
des
igns,
tec
hniq
ues
and m
ater
ials
1.2
ex
pla
in h
ow
to f
orm
ula
te a
nd r
ecord
des
ign a
nd
dev
elopm
ent
idea
s
1.3
outlin
e th
e ap
plic
atio
ns
and lim
itat
ions
of
rele
vant
tech
niq
ues
and m
ater
ials
1.4
des
crib
e how
to u
se t
he
tools
and e
quip
men
t re
quired
to a
pply
tec
hniq
ues
and m
ater
ials
1.5
su
mm
aris
e th
e bas
ic d
esig
n c
once
pts
of
colo
ur,
pat
tern
, fo
rm,
shape
and t
extu
re
1.6
des
crib
e how
to a
ccura
tely
rec
ord
res
earc
h
findin
gs.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
43
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to d
evel
op
spec
ialis
t in
div
idual
bak
ery
pro
duct
s
2.1
outlin
e th
e m
ost
appro
priat
e m
ethods
to t
est
des
igns,
tec
hniq
ues
and m
ater
ials
2.2
ex
pla
in h
ow
to c
onst
ruct
and p
rese
nt
a pro
duct
sp
ecific
atio
n
2.3
des
crib
e how
to a
cces
s an
d s
tore
rec
ord
s
2.4
su
mm
aris
e th
e co
pyr
ight
regula
tions
regard
ing
spec
ific
atio
ns
2.5
des
crib
e how
to s
tore
rel
evan
t m
ater
ials
acc
ord
ing
to s
pec
ifie
d p
roce
dure
s
2.6
ex
pla
in t
he
beh
avio
ur,
char
act
eris
tics
and c
han
ges
of m
ater
ials
use
d d
uring t
esting a
nd d
evel
opm
ent.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
44
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
45
Unit 5: Evaluate Specialist Individual Dough-based Products
Unit reference number: M/602/4601
QCF level: 3
Credit value: 4
Guided learning hours: 25
Unit summary
This unit supports workforce development for those who evaluate specialist individual dough-based products in a bakery business. The unit is designed for use primarily by bakery operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, evaluating specialist individual dough-based products. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
46
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Ass
ess
cust
om
er
satisf
act
ion w
ith p
roduct
s 1.1
ar
range
for
an a
sses
smen
t of cu
stom
er s
atis
fact
ion
to b
e ca
rrie
d o
ut
1.2
ca
rry
out
an a
sses
smen
t of
cust
om
er s
atis
fact
ion
1.3
ev
aluat
e cu
stom
er f
eedbac
k.
2
Eva
luat
e pro
duct
ion a
nd
org
anis
atio
nal
ef
fect
iven
ess
2.1
as
sess
dev
elopm
ent
and p
roduct
ion-r
elate
d iss
ues
2.2
ev
aluat
e th
e ef
fect
iven
ess
of th
e dev
elopm
ent
and
pro
duct
ion p
roce
sses
2.3
se
ek fee
dbac
k on p
relim
inar
y findin
gs
from
rel
evan
t peo
ple
and u
se it
to form
ula
te c
oncl
usi
ons.
3
Rep
ort
and m
ake
reco
mm
endat
ions
for
pro
duct
ion im
pro
vem
ents
3.1
pro
duce
a r
eport
about
impro
ving d
evel
opm
ent
and
pro
duct
ion p
roce
sses
3.2
pre
sent
the
report
and r
ecom
men
dat
ions
to t
he
rele
vant
peo
ple
3.3
st
ore
the
report
acc
ord
ing t
o s
pec
ifie
d p
roce
dure
s.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
47
Unit 6: Understand how to Evaluate Specialist Individual Bakery Products
Unit reference number: A/602/4598
QCF level: 3
Credit value: 3
Guided learning hours: 22
Unit summary
This unit supports workforce development for those who understand how to evaluate specialist individual bakery products, in a bakery business.
The unit is designed for use primarily by bakery operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when evaluating specialist individual bakery products. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
48
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to p
repar
e to
ev
aluat
e sp
ecia
list
indiv
idual
bak
ery
pro
duct
s
1.1
ex
pla
in h
ow
to p
lan a
rran
gem
ents
for
obta
inin
g
cust
om
er fee
dbac
k about
spec
ialis
t pro
duct
s
1.2
des
crib
e w
hat
par
am
eter
s to
set
for
the
ass
essm
ent
and e
valu
ation o
f sp
ecia
list
pro
duct
s.
2
Know
how
to e
valu
ate
spec
ialis
t in
div
idual
bak
ery
pro
duct
s
2.1
ex
pla
in h
ow
to a
sses
s an
d e
valu
ate
cust
om
er
feed
back
2.2
ex
pla
in h
ow
to a
sses
s an
d e
valu
ate
the
effe
ctiv
enes
s of dev
elopm
ent
and p
roduct
ion in
mee
ting c
ust
om
er n
eeds
2.3
des
crib
e how
to r
eport
and p
rese
nt
findin
gs
for
the
eval
uat
ion o
f sp
ecia
list
pro
duct
s.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
49
Unit 7: Produce Specialist Individual Dough-based Products
Unit reference number: T/602/4602
QCF level: 3
Credit value: 5
Guided learning hours: 30
Unit summary
This unit supports workforce development for those who produce specialist individual dough-based products in a bakery business.
The unit is designed for use primarily by bakery operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, producing specialist individual dough-based products. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
50
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Plan
to p
roduce
spec
ialis
t in
div
idual
dough-b
ase
d
pro
duct
s
1.1
id
entify
and o
rder
the
reso
urc
es r
equired
for
pro
duct
ion t
o m
eet
the
indiv
idual
pro
duct
sp
ecific
atio
n
1.2
ar
range
and a
ssem
ble
res
ourc
es t
o m
eet
pro
duct
ion r
equirem
ents
1.3
id
entify
any
pro
duct
ion r
equirem
ents
whic
h c
onflic
t w
ith o
ther
pro
duct
ion a
ctiv
ity
and r
esolv
e w
ith t
he
rele
vant
peo
ple
1.4
ag
ree
pla
ns
for
pro
duct
ion w
ith r
elev
ant
peo
ple
.
2
Produce
spec
ialis
t in
div
idual
pro
duct
s 2.1
ch
eck
the
avai
labili
ty o
f re
sourc
es a
nd u
se t
hem
to
mee
t pro
duct
ion r
equirem
ents
2.2
ap
ply
adva
nce
d c
raft
tec
hniq
ues
to m
eet
the
pro
duct
spec
ific
ation
2.3
re
solv
e an
y pro
duct
ion-r
elate
d a
nd t
echnic
al
pro
ble
ms
2.4
id
entify
and a
ct u
pon o
pport
unitie
s to
rec
ove
r and
utilis
e w
ast
e
2.5
pre
sent
the
com
ple
ted p
roduct
to t
he
rele
vant
peo
ple
for
appro
val.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
51
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Sto
re a
nd p
repar
e pro
duct
fo
r des
pat
ch
3.1
st
ore
the
com
ple
ted p
roduct
acc
ord
ing t
o s
pec
ifie
d
pro
cedure
s
3.2
pro
vide
advi
ce a
nd g
uid
ance
on t
he
appro
priat
e pac
king,
wra
ppin
g a
nd t
ransp
ort
atio
n for
the
pro
duct
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
52
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
53
Unit 8: Understand how to Produce Specialist Individual Bakery Products
Unit reference number: F/602/4599
QCF level: 3
Credit value: 4
Guided learning hours: 25
Unit summary
This unit supports workforce development for those who understand how to produce specialist individual bakery products, in a bakery business.
The unit is designed for use primarily by bakery operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when producing specialist individual bakery products. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
54
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to p
repar
e to
pro
duce
spec
ialis
t in
div
idual
bak
ery
pro
duct
s
1.1
ex
pla
in h
ow
to p
lan p
roduct
ion for
spec
ialis
t in
div
idual
pro
duct
s
1.2
des
crib
e how
to a
pply
and u
se r
esourc
es f
or
indiv
idual
pro
duct
s
1.3
ex
pla
in h
ow
to c
ontr
ol qualit
y of pro
duct
ion for
indiv
idual
pro
duct
s
1.4
outlin
e how
to inte
rpre
t an
d u
se p
roduct
sp
ecific
atio
ns.
2
Know
how
to p
roduce
sp
ecia
list
indiv
idual
bak
ery
pro
duct
s
2.1
des
crib
e how
to u
se indiv
idual
adva
nce
d c
raft
pro
duct
ion t
ools
and e
quip
men
t ac
cord
ing t
o
spec
ifie
d p
roce
dure
s
2.2
ex
pla
in t
he
beh
avio
ur,
char
act
eris
tics
and c
han
ges
of m
ater
ials
use
d d
uring p
roduct
ion a
nd s
tora
ge
2.3
des
crib
e how
to r
ecove
r, u
se a
nd d
ispose
of
pro
duct
ion w
aste
mate
rial
s
2.4
su
mm
aris
e w
hat
colo
urs
and a
dditiv
es a
re
per
mitte
d t
o b
e use
d in a
dva
nce
d c
raft
pro
duct
ion.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
55
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to h
andle
sp
ecia
list
indiv
idual
bak
ery
pro
duct
s
3.1
ex
pla
in h
ow
to s
tore
spec
ialis
t in
div
idual
pro
duct
s
3.2
ex
pla
in h
ow
to p
rovi
de
appro
priat
e advi
ce a
nd
guid
ance
for
the
des
pat
ch a
nd t
ransp
ort
of
spec
ialis
t in
div
idual
pro
duct
s.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
56
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
57
Unit 9: Batch Produce Advanced Craft Fermented Dough-based Products
Unit reference number: A.602.4605
QCF level: 3
Credit value: 6
Guided learning hours: 30
Unit summary
This unit supports workforce development for those who batch produce advanced craft fermented dough-based products in a bakery business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, batch producing advanced craft fermented dough-based products. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
58
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Plan
to p
roduce
adva
nce
d
craf
t pro
duct
s 1.1
id
entify
and o
rder
the
reso
urc
es r
equired
for
pro
duct
ion t
o m
eet
required
spec
ific
ation
1.2
ar
range
and a
ssem
ble
res
ourc
es
1.3
id
entify
and r
esolv
e any
conflic
ting p
roduct
ion
requirem
ents
1.4
ag
ree
pla
ns
with r
elev
ant
peo
ple
.
2
Produce
bat
ches
of
adva
nce
d c
raft
pro
duct
s 2.1
ch
eck
and m
ake
effe
ctiv
e use
of
reso
urc
es
appro
priat
e fo
r pro
duct
ion
2.2
ap
ply
adva
nce
d c
raft
tec
hniq
ues
to m
eet
requirem
ents
of
pro
duct
spec
ific
atio
n incl
udin
g:
a.
cutt
ing
b.
fold
ing
c.
cr
impin
g
d.
mould
ing a
nd s
hapin
g
e.
ass
emblin
g
2.3
re
solv
e pro
duct
ion r
elat
ed a
nd t
echnic
al pro
ble
ms
2.4
id
entify
and a
ct u
pon o
pport
unitie
s to
rec
ove
r and
utilis
e w
ast
e m
ate
rial
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
59
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2.5
pre
sent
the
com
ple
ted p
roduct
to t
he
rele
vant
peo
ple
for
appro
val.
3
Sto
re a
nd p
repar
e ad
vance
d c
raft
pro
duct
s fo
r des
pat
ch
3.1
st
ore
the
com
ple
ted p
roduct
safe
ly
3.2
pro
vide
advi
ce a
nd g
uid
ance
on t
he
appro
priat
e w
rappin
g,
pac
king a
nd t
ransp
ort
atio
n for
the
pro
duct
.
Lear
ner
nam
e:__________________________________________
D
ate:
__________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
__________________________
Ass
esso
r si
gnat
ure
:_______________________________________
D
ate:
__________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
_________________________________
(i
f sa
mple
d)
Dat
e:__________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
60
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
61
Unit 10: Understand how to Batch Produce Advanced Craft Fermented Dough-based Products
Unit reference number: F/602/4606
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who understand how to batch produce advanced craft fermented dough-based products, in a bakery business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when batch producing advanced craft fermented dough-based products. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
62
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to p
lan b
atch
pro
duct
ion o
f ad
vance
d
craf
t pro
duct
s
1.1
ex
pla
in h
ow
to p
lan for
pro
duct
ion
1.2
des
crib
e how
to iden
tify
and s
elec
t ap
pro
priat
e re
sourc
es
1.3
in
terp
ret
pro
duct
ion p
lans
and iden
tify
any
conflic
t w
ith p
roduct
ion p
roposa
ls.
2
Know
how
to q
ual
ity
contr
ol pro
duct
ion o
f ad
vance
d c
raft
pro
duct
s
2.1
ex
pla
in h
ow
pro
duct
s ar
e qual
ity
contr
olle
d
2.2
in
terp
ret
pro
duct
spec
ific
atio
ns
and r
ecip
es
2.3
des
crib
e how
adva
nce
d c
raft
pro
duct
ion t
ools
are
m
ost
effec
tive
ly u
sed
2.4
ex
pla
in h
ow
pro
duct
ion w
aste
mat
eria
l ca
n b
e re
cove
red,
utilis
ed o
r dis
pose
d o
f.
3
Know
how
to s
tore
and
des
patc
h a
dva
nce
d c
raft
pro
duct
s
3.1
des
crib
e th
e m
ost
suitab
le m
ethods
and c
onditio
ns
for
stora
ge
3.2
ex
pla
in w
hy
spec
ific
mat
eria
ls a
re b
est
suited
to
wra
ppin
g a
nd p
ack
ing p
roduct
s
3.3
ex
pla
in t
he
most
suitab
le d
espatc
h a
nd t
ransp
ort
ar
rangem
ents
for
pro
duct
s.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
63
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
64
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
65
Unit 11: Batch Produce Advanced Craft Non-fermented Dough-based Products
Unit reference number: J/602/4603
QCF level: 3
Credit value: 6
Guided learning hours: 30
Unit summary
This unit supports workforce development for those who batch produce advanced craft non-fermented dough-based products in a bakery business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, batch producing advanced craft non-fermented dough-based products. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
66
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Plan
to p
roduce
adva
nce
d
craf
t pro
duct
s 1.1
id
entify
and o
rder
the
reso
urc
es r
equired
for
pro
duct
ion t
o m
eet
required
spec
ific
ation
1.2
ar
range
and a
ssem
ble
res
ourc
es
1.3
id
entify
and r
esolv
e any
conflic
ting p
roduct
ion
requirem
ents
1.4
ag
ree
pla
ns
with r
elev
ant
peo
ple
.
2
Produce
bat
ches
of
adva
nce
d c
raft
pro
duct
s 2.1
ch
eck
and m
ake
effe
ctiv
e use
of
reso
urc
es
appro
priat
e fo
r pro
duct
ion
2.2
ap
ply
adva
nce
d c
raft
tec
hniq
ues
to m
eet
requirem
ents
of
pro
duct
spec
ific
atio
n incl
udin
g:
–
cutt
ing
–
fold
ing
–
crim
pin
g
–
mould
ing a
nd s
hapin
g
–
asse
mblin
g
–
conditio
nin
g
2.3
re
solv
e pro
duct
ion r
elat
ed a
nd t
echnic
al pro
ble
ms
2.4
id
entify
and a
ct u
pon o
pport
unitie
s to
rec
ove
r and
utilis
e w
ast
e m
ate
rial
2.5
pre
sent
the
com
ple
ted p
roduct
to t
he
rele
vant
peo
ple
for
appro
val.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
67
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Sto
re a
nd p
repar
e ad
vance
d c
raft
pro
duct
s fo
r des
pat
ch
3.1
st
ore
the
com
ple
ted p
roduct
safe
ly
3.2
pro
vide
advi
ce a
nd g
uid
ance
on t
he
appro
priat
e w
rappin
g,
pac
king a
nd t
ransp
ort
atio
n for
the
pro
duct
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
68
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
69
Unit 12: Understand how to Batch Produce Advanced Craft Non-fermented Dough-based Products
Unit reference number: L/602/4604
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who understand how to batch produce advanced craft non-fermented dough-based products, in a bakery business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when batch producing advanced craft non-fermented dough-based products. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
70
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to p
lan b
atch
pro
duct
ion o
f ad
vance
d
craf
t pro
duct
s
1.1
ex
pla
in h
ow
to p
lan for
pro
duct
ion
1.2
des
crib
e how
to iden
tify
and s
elec
t ap
pro
priat
e re
sourc
es
1.3
in
terp
ret
pro
duct
ion p
lans
and iden
tify
any
conflic
t w
ith p
roduct
ion p
roposa
ls.
2
Know
how
to q
ual
ity
contr
ol pro
duct
ion o
f ad
vance
d c
raft
pro
duct
s
2.1
ex
pla
in h
ow
pro
duct
s ar
e qual
ity
contr
olle
d
2.2
in
terp
ret
pro
duct
spec
ific
atio
ns
and r
ecip
es
2.3
des
crib
e how
adva
nce
d c
raft
pro
duct
ion t
ools
are
m
ost
effec
tive
ly u
sed
2.4
ex
pla
in h
ow
pro
duct
ion w
aste
mat
eria
l ca
n b
e re
cove
red,
utilis
ed o
r dis
pose
d o
f.
3
Know
how
to s
tore
and
des
patc
h a
dva
nce
d c
raft
pro
duct
s
3.1
des
crib
e th
e m
ost
suitab
le m
ethods
and c
onditio
ns
for
stora
ge
3.2
ex
pla
in w
hy
spec
ific
mat
eria
ls a
re b
est
suited
to
wra
ppin
g a
nd p
ack
ing p
roduct
s
3.3
ex
pla
in t
he
most
suitab
le d
espatc
h a
nd t
ransp
ort
ar
rangem
ents
for
pro
duct
s.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
71
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
72
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
73
Unit 13: Design and Develop Specialist Individual Flour Confectionery
Unit reference number: R/602/4607
QCF level: 3
Credit value: 5
Guided learning hours: 30
Unit summary
This unit supports workforce development for those who design and develop specialist individual flour confectionery in a bakery business. The unit is designed for use primarily by bakery operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, designing and developing specialist individual flour confectionery. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
74
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Res
earc
h d
esig
ns,
te
chniq
ues
and m
ater
ials
1.1
es
tablis
h c
ust
om
er r
equirem
ents
for
des
ign a
nd
dev
elopm
ent
1.2
fo
rmula
te a
nd r
ecord
idea
s fo
r outlin
e des
ign a
nd
dev
elopm
ent
1.3
re
searc
h d
iffe
rent
types
of
des
ign fea
ture
s,
pro
duct
ion t
echniq
ues
and m
ater
ials
1.4
se
lect
des
igns,
tec
hniq
ues
and m
ater
ials
for
eval
uat
ion.
2
Tes
t an
d e
valu
ate
des
igns,
te
chniq
ues
and m
ater
ials
2.1
te
st d
esig
ns,
tec
hniq
ues
and m
ate
rial
s
2.2
ev
aluat
e te
sted
des
igns,
tec
hniq
ues
and m
ater
ials
2.3
re
cord
the
resu
lts
of
the
evalu
atio
n
2.4
pre
sent
the
resu
lts
of ev
aluat
ion for
appro
val.
3
Pre
pare
pro
duct
sp
ecific
atio
n
3.1
co
llate
info
rmat
ion a
nd d
ata t
o info
rm t
he
pro
duct
sp
ecific
atio
n
3.2
pro
duce
a p
roduct
spec
ific
ation w
hic
h m
eets
cu
stom
er a
nd o
rgan
isat
ional
req
uirem
ents
3.3
pre
sent
the
pro
duct
spec
ific
atio
n for
appro
val an
d
stora
ge.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
75
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
76
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
77
Unit 14: Evaluate Specialist Individual Flour Confectionery
Unit reference number: Y/602/4608
QCF level: 3
Credit value: 4
Guided learning hours: 25
Unit summary
This unit supports workforce development for those who evaluate specialist individual flour confectionery in a bakery business. The unit is designed for use primarily by bakery operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, evaluating specialist individual flour confectionery. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
78
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Ass
ess
cust
om
er
satisf
act
ion w
ith t
he
pro
duct
s
1.1
ar
range
for
the
asse
ssm
ent
of cu
stom
er s
atis
fact
ion
to b
e ca
rrie
d o
ut
1.2
as
sess
cust
om
er s
atisf
act
ion
1.3
ev
aluat
e cu
stom
er f
eedbac
k.
2
Eva
luat
e pro
duct
ion a
nd
org
anis
atio
nal
ef
fect
iven
ess
2.1
as
sess
dev
elopm
ent
and p
roduct
ion-r
elate
d iss
ues
2.2
ev
aluat
e th
e ef
fect
iven
ess
of th
e dev
elopm
ent
and
pro
duct
ion p
roce
sses
2.3
se
ek fee
dbac
k on p
relim
inar
y findin
gs
with r
elev
ant
peo
ple
and u
se it
to form
ula
te c
oncl
usi
ons.
3
Rep
ort
and m
ake
reco
mm
endat
ions
for
pro
duct
ion im
pro
vem
ents
3.1
pro
duce
a r
eport
on im
pro
ving d
evel
opm
ent
and
pro
duct
ion p
roce
sses
to m
eet
cust
om
ers’
nee
ds
3.2
pre
sent
the
report
and r
ecom
men
dat
ions
to t
he
rele
vant
peo
ple
3.3
st
ore
rep
ort
acc
ord
ing t
o s
pec
ifie
d p
roce
dure
s.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
79
Unit 15: Produce Specialist Individual Flour Confectionery
Unit reference number: D/602/4609
QCF level: 3
Credit value: 5
Guided learning hours: 30
Unit summary
This unit supports workforce development for those who produce specialist individual flour confectionery in a bakery business.
The unit is designed for use primarily by bakery operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, producing specialist individual flour confectionery. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
80
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Plan
pro
duct
ion
1.1
id
entify
and o
rder
the
reso
urc
es r
equired
to m
eet
the
pro
duct
spec
ific
atio
n
1.2
ar
range
and a
ssem
ble
res
ourc
es t
o m
eet
pro
duct
ion r
equirem
ents
1.3
id
entify
any
conflic
ts b
etw
een p
roduct
ion
requirem
ents
and o
ther
pro
duct
ion a
ctiv
itie
s
1.4
re
solv
e co
nflic
ts w
ith t
he
rele
vant
peo
ple
1.5
ag
ree
pla
ns
for
pro
duct
ion w
ith r
elev
ant
peo
ple
.
2
Produce
spec
ialis
t in
div
idual
pro
duct
s 2.1
ch
eck
the
avai
labili
ty o
f re
sourc
es a
nd u
se t
hem
to
mee
t pro
duct
ion r
equirem
ents
2.2
ap
ply
adva
nce
d c
raft
tec
hniq
ues
to m
eet
the
pro
duct
spec
ific
ation
2.3
re
solv
e an
y pro
duct
ion-r
elate
d a
nd t
echnic
al
pro
ble
ms
2.4
id
entify
and a
ct u
pon o
pport
unitie
s to
rec
ove
r and
reuse
was
te
2.5
pre
sent
the
com
ple
ted p
roduct
to t
he
rele
vant
peo
ple
for
appro
val.
3
Sto
re a
nd p
repar
e pro
duct
fo
r des
pat
ch
3.1
st
ore
the
com
ple
ted p
roduct
acc
ord
ing t
o s
pec
ifie
d
pro
cedure
s
3.2
pro
vide
advi
ce a
nd g
uid
ance
on t
he
appro
priat
e pac
king,
wra
ppin
g a
nd t
ransp
ort
atio
n for
the
pro
duct
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
81
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
82
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
83
Unit 16: Batch Produce Advanced Craft Flour Confectionery Products
Unit reference number: R/602/4610
QCF level: 3
Credit value: 6
Guided learning hours: 30
Unit summary
This unit supports workforce development for those who batch produce advanced craft flour confectionery products in a bakery business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, batch producing advanced craft flour confectionery products. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
84
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Plan
to p
roduce
adva
nce
d
craf
t pro
duct
s 1.1
id
entify
and o
rder
the
reso
urc
es r
equired
for
pro
duct
ion t
o m
eet
required
spec
ific
ation
1.2
ar
range
and a
ssem
ble
res
ourc
es
1.3
id
entify
and r
esolv
e any
conflic
ting p
roduct
ion
requirem
ents
1.4
ag
ree
pla
ns
with r
elev
ant
peo
ple
.
2
Produce
bat
ches
of
adva
nce
d c
raft
pro
duct
s 2.1
ch
eck
and m
ake
effe
ctiv
e use
of
reso
urc
es
appro
priat
e fo
r pro
duct
ion
2.2
ap
ply
adva
nce
d c
raft
tec
hniq
ues
to m
eet
requirem
ents
of
pro
duct
spec
ific
atio
n incl
udin
g:
–
cutt
ing
–
fold
ing
–
crim
pin
g
–
mould
ing a
nd s
hapin
g
–
asse
mblin
g
2.3
re
solv
e pro
duct
ion r
elat
ed a
nd t
echnic
al pro
ble
ms
2.4
id
entify
and a
ct u
pon o
pport
unitie
s to
rec
ove
r and
utilis
e w
ast
e m
ate
rial
2.5
pre
sent
the
com
ple
ted p
roduct
to t
he
rele
vant
peo
ple
for
appro
val.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
85
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Sto
re a
nd p
repar
e ad
vance
d c
raft
pro
duct
s fo
r des
pat
ch
3.1
st
ore
the
com
ple
ted p
roduct
safe
ly
3.2
pro
vide
advi
ce a
nd g
uid
ance
on t
he
appro
priat
e w
rappin
g,
pac
king a
nd t
ransp
ort
atio
n for
the
pro
duct
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
86
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
87
Unit 17: Plan and Co-ordinate Bake-off Operations in Food Manufacture
Unit reference number: J/602/4569
QCF level: 3
Credit value: 3
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who plan and co-ordinate bake-off operations in a food manufacturing business. The unit is designed for use primarily by supervisors and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, when planning and co-ordinating bake-off operations in food manufacture. It needs to be assessed on the job.
The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
88
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Plan
res
ourc
es t
o m
eet
expec
ted d
eman
d f
or
bak
e-off
oper
atio
ns
1.1
en
sure
the
pla
n incl
udes
suff
icie
nt
per
sonnel
to
under
take
all
work
act
ivitie
s re
quired
to m
eet
expec
ted b
ake-
off d
eman
d
1.2
en
sure
the
pla
n a
lloca
tes
per
sonnel
with r
elev
ant
com
pet
enci
es t
o a
ppro
priat
e w
ork
act
ivitie
s
1.3
co
nfirm
ava
ilabili
ty o
f th
e fo
llow
ing ite
ms
required
fo
r pla
nned
bak
e-off
oper
atio
ns:
–
tools
–
equip
men
t
–
reso
urc
es
1.4
in
clude
contingen
cy p
lans
to d
eal w
ith p
ote
ntial
pro
ble
ms
1.5
en
sure
the
pla
n c
om
plie
s w
ith a
ll le
gal
and s
tandar
d
oper
atio
nal re
quirem
ents
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
89
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Monitor
bake
-off
oper
atio
ns
agai
nst
pro
duct
ion r
equirem
ents
2.1
m
onitor
pro
gre
ss a
gain
st t
arget
s
2.2
pro
vide
super
visi
on a
nd s
upport
to t
he
team
to
reso
lve
difficu
ltie
s an
d e
nsu
re t
arget
s ar
e m
et
2.3
re
port
difficu
ltie
s outs
ide
ow
n s
pher
e of
resp
onsi
bili
ty t
o t
he
rele
vant
peo
ple
2.4
en
sure
that
reco
rds
of bake
-off o
per
atio
ns
are
accu
rate
, co
mple
te a
nd s
tore
d f
or
easy
ret
riev
al
2.5
ta
ke c
orr
ective
act
ion t
o d
eal w
ith t
echnic
al o
r m
ater
ial fa
ults
2.6
en
sure
that
bake
-off
oper
atio
ns
mee
t le
gal an
d
stan
dar
d o
per
atio
nal
req
uirem
ents
2.7
m
anag
e risk
and e
nsu
re t
he
work
pla
ce is
haz
ard-
free
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
90
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
91
Unit 18: Understand how to Plan and Co-ordinate Bake-off Operations in Food Manufacture
Unit reference number: A/602/4570
QCF level: 3
Credit value: 3
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who plan and coordinate bake-off operations in a food manufacturing business. The unit is designed for use primarily by food supervisors and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when planning and coordinating bake-off operations in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
92
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to p
lan b
ake-
off
oper
atio
ns
1.1
des
crib
e th
e ke
y fe
ature
s of le
gal
and o
per
atio
nal
requirem
ents
rel
atin
g t
o b
ake
-off
oper
ations
1.2
ex
pla
in h
ow
to p
lan r
esourc
es t
o m
eet
pla
nned
and
expec
ted d
eman
d
1.3
des
crib
e how
to e
stim
ate
and a
llow
for
contingen
cies
1.4
des
crib
e th
e co
mpet
ence
and d
evel
opm
ent
nee
ds
of
per
sonnel
1.5
des
crib
e how
to c
hec
k on t
he
ava
ilabili
ty o
f m
ater
ials
.
2
Know
how
to c
o-o
rdin
ate
bak
e-off
oper
atio
ns
2.1
des
crib
e th
e to
ols
and e
quip
men
t use
d in b
ake-
off
oper
atio
ns
and t
hei
r sa
fe u
se
2.2
des
crib
e th
e pote
ntial haz
ards
and r
isks
in t
he
work
ing e
nvi
ronm
ent
2.3
ex
pla
in h
ow
to s
uper
vise
and s
upport
peo
ple
to
ach
ieve
obje
ctiv
es
2.4
des
crib
e how
to t
ake
corr
ective
act
ions
within
the
limits
of ow
n r
esponsi
bili
ty
2.5
des
crib
e how
to k
eep q
ual
ity
reco
rds
and t
hei
r ap
plic
abili
ty t
o b
ake
-off
oper
atio
ns.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
93
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
94
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
95
Unit 19: Organise the Receipt and Storage of Goods and Materials in Food Operations
Unit reference number: F/602/4571
QCF level: 3
Credit value: 3
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who organise the receipt and storage of goods and materials in a food business. The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, organising the receipt and storage of goods and materials in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
96
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Rec
eive
and a
sses
s del
iver
ies
agai
nst
re
quirem
ents
1.1
co
nduct
a b
rief
ing f
or
staff b
efore
del
iver
ies
are
rece
ived
1.2
en
sure
that
goods
rece
ivin
g a
rea
and a
deq
uat
e st
ora
ge
spac
e is
pre
par
ed f
or
the
del
iver
y
1.3
ca
rry
out
chec
ks t
o e
nsu
re t
hat
del
iver
ies
are
unlo
aded
saf
ely
and s
ecure
ly
1.4
ch
eck
del
iver
y re
cord
s to
ensu
re t
hat
goods
com
ply
w
ith o
wn o
rgan
isation’s
ser
vice
req
uirem
ents
1.5
id
entify
and r
esolv
e is
sues
with d
iscr
epan
cies
and
del
iver
y pro
ble
ms
1.6
en
sure
that
docu
men
tation is
com
ple
ted a
nd
pro
cess
ed.
2
Org
anis
e and m
ainta
in
stora
ge
faci
litie
s 2.1
org
anis
e st
ora
ge
faci
litie
s to
ref
lect
oper
ational
nee
ds,
saf
ety
requirem
ents
and p
rese
rvat
ion o
f goods
2.2
en
sure
that
staf
f ro
les
are
allo
cate
d a
nd c
lear
ly
expla
ined
2.3
en
sure
sta
ff a
re t
rain
ed a
nd p
rovi
ded
with
info
rmat
ion o
n t
he
oper
atio
n o
f th
e st
ora
ge
syst
em
2.4
ch
eck
that
staff
are
sto
ring a
nd m
ovi
ng g
oods
safe
ly a
nd s
ecure
ly
2.5
m
ainta
in a
ccura
te c
urr
ent
reco
rds
that
are
eas
ily
acce
ssib
le t
o a
ll
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
97
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2.6
dev
elop a
nd u
pdat
e co
ntingen
cy p
lans
to d
eal w
ith
abnorm
al si
tuat
ions.
3
Monitor
and m
ainta
in
stock
move
men
t an
d
stora
ge
pra
ctic
e
3.1
m
ainta
in a
routine
for
chec
king s
tock
and s
tora
ge
3.2
m
onitor
the
stora
ge
and m
ove
men
t of
stock
3.3
ca
rry
out
spot
chec
ks a
t re
gula
r in
terv
als
3.4
id
entify
out-
of-
dat
e st
ock
pro
mptly
and t
ake
re
med
ial act
ion t
o m
eet
org
anis
atio
nal
and leg
al
requirem
ents
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
98
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
99
Unit 20: Understand how to Organise the Receipt and Storage of Goods and Materials in Food Operations
Unit reference number: J/602/4572
QCF level: 3
Credit value: 3
Guided learning hours: 18
Unit summary
This unit supports workforce development for those who understand how to organise the receipt and storage of goods and materials, in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when organising the receipt and storage of goods and materials in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
100
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
the
org
anis
atio
n
skill
s re
quired
for
effe
ctiv
e han
dlin
g o
f in
com
ing
goods
1.1
ex
pla
in t
he
pro
cedure
s fo
r th
e re
ceip
t an
d h
andlin
g
of diffe
rent
types
of goods
1.2
des
crib
e th
e pro
cedure
s fo
r dea
ling w
ith
dis
crep
anci
es a
nd lat
e del
iver
ies
1.3
ex
pla
in t
he
info
rmat
ion t
hat
sta
ff r
equire
to r
ecei
ve
goods
1.4
def
ine
the
busi
nes
s cr
iter
ia f
or
acce
pting g
oods
1.5
ex
pla
in t
he
import
ance
of ch
ecki
ng g
oods
aft
er
uplo
adin
g
1.6
des
crib
e th
e re
cord
ing a
nd c
ontr
ol sy
stem
s fo
r ch
ecki
ng g
oods
rece
ived
1.7
des
crib
e sa
fety
and s
ecurity
pro
cedure
s th
at a
pply
to
rec
eivi
ng g
oods
and m
ater
ials
.
2
Know
how
to o
rgan
ise
stora
ge
faci
litie
s an
d s
tock
re
cord
s
2.1
des
crib
e how
to a
sses
s st
ora
ge
nee
ds
2.2
des
crib
e th
e ca
use
s of st
ock
det
erio
ration a
nd h
ow
to
pro
tect
it
from
dam
age
2.3
det
erm
ine
stora
ge
layo
ut
and s
olv
e st
ora
ge
pro
ble
ms
2.4
ex
pla
in h
ow
to r
un t
he
stock
rec
ord
ing a
nd c
ontr
ol
syst
ems
2.5
des
crib
e th
e in
form
ation r
equired
by
colle
agues
to
oper
ate
the
stora
ge
syst
em
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
101
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2.6
def
ine
food m
anufa
cturing leg
al re
quirem
ents
for
stori
ng g
oods
and m
ater
ials
2.7
ex
pla
in h
ow
to o
rgan
ise
both
routine
and s
pot
chec
ks o
f st
ock
and s
tora
ge
2.8
des
crib
e le
gal
and o
rgan
isat
ional
req
uirem
ents
for
rem
ovi
ng o
ut-
of-
dat
e st
ock
2.9
ex
pla
in t
he
org
anis
atio
ns’
monitoring p
roce
ss for
storing a
nd m
ovi
ng s
tock
.
3
Know
the
org
anis
atio
nal
busi
nes
s polic
ies
and
pro
cedure
s
3.1
ex
pla
in b
usi
nes
s sy
stem
s an
d p
roce
dure
s fo
r m
ovi
ng a
nd s
toring g
oods
and m
ater
ials
3.2
des
crib
e co
mpan
y polic
y an
d p
roce
dure
s re
lating t
o
goods
susc
eptible
to d
amag
e
3.3
as
sess
ow
n b
usi
nes
s re
quirem
ents
and q
ual
ity
stan
dar
ds
3.4
ev
aluat
e alter
nat
ive
idea
s fo
r m
ovi
ng a
nd s
toring
stock
to m
ake
pro
fita
ble
chan
ges
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
102
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
103
Unit 21: Monitor and Maintain Storage Conditions in Food Operations
Unit reference number: Y/602/1708
QCF level: 3
Credit value: 3
Guided learning hours: 14
Unit summary
This unit supports workforce development for those who monitor and maintain storage conditions in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, monitoring and maintaining storage conditions in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
104
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Mai
nta
in h
ealth,
safe
ty
and s
ecurity
in t
he
stora
ge
area
1.1
m
ainta
in t
he
stora
ge
area
cle
an,
tidy
and fre
e fr
om
obst
ruct
ions
and h
azar
ds
1.2
im
ple
men
t sa
fety
and s
ecuri
ty p
roce
dure
s
1.3
m
ainta
in e
nvi
ronm
enta
l co
nditio
ns
in o
rder
to
pro
tect
goods
and m
ater
ials
fro
m d
eter
iora
tion.
2
Monitor
chan
ges
in
stora
ge
conditio
ns
2.1
m
onitor
varian
ces
in s
tora
ge
conditio
ns
and d
efec
ts
in t
he
stora
ge
faci
lity
and e
quip
men
t
2.2
re
cord
unacc
epta
ble
var
iance
s an
d d
efec
ts in t
he
stora
ge
faci
lity
and e
quip
men
t
2.3
id
entify
and t
ake
act
ion w
ithin
the
limits
of ow
n
auth
ority
to c
orr
ect
varian
ces
and d
efec
ts in g
oods
and m
ater
ials
2.4
re
port
ow
n a
ctio
ns
to t
he
rele
vant
peo
ple
2.5
ev
aluat
e th
e re
sults
of m
onitori
ng t
o iden
tify
re
alis
tic
sugges
tions
for
impro
ving s
tora
ge
conditio
ns
2.6
pre
sent
sugges
tions
for
stora
ge
impro
vem
ents
to
the
rele
vant
peo
ple
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
105
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
106
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
107
Unit 22: Monitor Stored Goods and Materials in Food Operations
Unit reference number: Y/602/4575
QCF level: 3
Credit value: 2
Guided learning hours: 11
Unit summary
This unit supports workforce development for those who monitor stored goods and materials in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, monitoring stored goods and materials in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
108
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Monitor
goods
and
mat
eria
ls e
ffec
tive
ly
1.1
obse
rve
regula
r m
onitoring o
f goods
and m
ater
ials
in
ord
er t
o iden
tify
dis
crep
anci
es a
nd d
efec
ts
1.2
fo
llow
com
pan
y’s
monitoring/c
hec
king g
uid
elin
es
1.3
id
entify
and r
eport
def
ects
and d
iscr
epan
cies
in
goods
and m
ater
ials
1.4
m
ark
and s
epar
ate
out
goods
and m
ater
ials
whose
co
nditio
n p
rese
nt
a haz
ard
1.5
ev
aluat
e th
e re
sults
of m
onitori
ng t
o iden
tify
su
gges
tions
for
impro
ving s
tora
ge
conditio
ns.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
109
Unit 23: Monitor and Maintain Storage Systems and Procedures in Food Operations
Unit reference number: D/601/5179
QCF level: 3
Credit value: 2
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who monitor and maintain storage systems and procedures in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, monitoring and maintaining storage systems and procedures in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
110
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Monitor
and m
ainta
in
hea
lth a
nd s
afe
ty a
nd
contr
ol sy
stem
s
1.1
m
onitor
hyg
iene,
hea
lth a
nd s
afe
ty a
nd
envi
ronm
enta
l pro
cedure
s
1.2
m
ainta
in c
ontr
ol m
onitoring s
yste
ms
for
mat
eria
ls
and s
tora
ge
faci
litie
s
1.3
en
sure
that
contr
ol sy
stem
s lim
it r
isks
and c
om
ply
w
ith leg
al a
nd c
om
pany
requirem
ents
1.4
ev
aluat
e th
e ef
fect
iven
ess
of
contr
ol sy
stem
s
1.5
co
mple
te a
nd p
roce
ss r
ecord
s.
2
Rec
om
men
d a
reas
for
impro
vem
ent
and p
rese
nt
sugges
tions
to o
ther
s
2.1
as
sess
the
effe
ctiv
enes
s of han
dlin
g a
nd s
tora
ge
syst
ems
pro
cedure
s
2.2
ev
aluat
e th
e im
pac
t of def
icie
nci
es in c
ontr
ol
syst
ems
and p
roce
dure
s an
d t
ake
rele
vant
action
2.3
m
ake
sugges
tions
for
impro
vem
ent
to t
he
rele
vant
per
son
2.4
es
tablis
h a
nd m
ainta
in c
om
munic
atio
n w
ith
man
ager
s an
d c
olle
agues
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
111
Unit 24: Understand how to Monitor and Maintain Storage Systems and Procedures in Food Operations
Unit reference number: D/601/5182
QCF level: 3
Credit value: 2
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who understand how to monitor and maintain storage systems and procedures, in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when monitoring and maintaining storage systems and procedures in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
112
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
the
import
ance
of
monitoring a
nd
mai
nta
inin
g food a
nd
drink
stora
ge
syst
ems
and
pro
cedure
s
1.1
ex
pla
in h
ow
to iden
tify
and r
espond t
o s
tora
ge
pro
ble
ms
1.2
ex
pla
in t
he
import
ance
of st
oring p
roduct
s ac
cord
ing t
o t
hei
r natu
re a
nd c
har
acte
rist
ics
1.3
des
crib
e st
ora
ge
syst
ems
avai
lable
1.4
des
crib
e how
to m
ake
optim
um
use
of st
ora
ge
spac
e
1.5
ex
pla
in t
he
import
ance
of m
aki
ng t
he
bes
t use
of
stora
ge
spac
e.
2
Know
how
to e
valu
ate
pro
cedure
s and m
ake
reco
mm
endat
ions
for
chan
ges
2.1
ex
pla
in t
he
com
pan
y pro
cedure
s in
rel
atio
n t
o
hyg
iene,
hea
lth a
nd s
afet
y an
d t
he
envi
ronm
ent
2.2
des
crib
e how
to a
sses
s co
ntr
ol sy
stem
s ava
ilable
fo
r m
onitoring t
he
conditio
n o
f m
ater
ials
and t
he
stora
ge
faci
lity
2.3
ev
aluat
e han
dlin
g a
nd s
tora
ge
syst
ems
and
pro
cedure
s fo
r ef
fect
iven
ess
2.4
ex
pla
in h
ow
to r
espond e
ffec
tive
ly t
o d
efic
ienci
es in
contr
ol sy
stem
s and p
roce
dure
s
2.5
des
crib
e th
e im
port
ance
of
imple
men
ting t
he
monitoring a
nd r
evie
w p
roce
dure
s.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
113
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
114
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
115
Unit 25: Maximise Sales in a Food Retail Environment
Unit reference number: D/601/5280
QCF level: 3
Credit value: 4
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who maximise sales in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, maximising sales in a food retail environment. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
116
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Iden
tify
opport
unitie
s to
in
crea
se r
etai
l sa
les
thro
ugh p
rom
otions
and
dis
pla
ys
1.1
use
curr
ent
and r
ecen
t per
form
ance
, an
d o
ther
re
leva
nt
info
rmation t
o iden
tify
opport
unitie
s to
in
crea
se s
ales
1.2
pla
n p
rom
otions
and d
ispla
ys a
nd c
om
munic
ate
and
agre
e th
ese
pla
ns
with t
he
rele
vant
peo
ple
1.3
en
coura
ge
staff t
o iden
tify
pote
ntial
opport
unitie
s to
incr
ease
ret
ail
sale
s
1.4
org
anis
e pro
motional
mat
eria
ls a
nd e
nsu
re p
roduct
av
aila
bili
ty
1.5
in
form
colle
agues
and s
taff
of pla
ns
in a
dva
nce
.
2
Org
anis
e th
e pro
motion
and d
ispla
y of
food a
nd
drink
pro
duct
s fo
r sa
le
2.1
en
sure
that
mat
eria
ls a
nd e
quip
men
t are
cle
an,
safe
and in w
ork
ing o
rder
bef
ore
use
2.2
org
anis
e su
ffic
ient
reso
urc
es t
o c
om
ple
te d
ispla
y re
quirem
ents
2.3
ex
pla
in t
he
pro
motion’s
purp
ose
and t
he
dis
pla
y st
andar
ds
clea
rly
to s
taff
2.4
org
anis
e han
dlin
g a
nd d
ispla
y of pro
duct
s w
ithin
th
e re
quired
tim
e lim
its
to a
void
pre
senta
tion r
isks
of
conta
min
atio
n o
r dam
age
2.5
en
sure
the
com
ple
ted p
rese
nta
tion fulfils
the
requirem
ents
of
the
pro
motional
pla
n
2.6
se
lect
acc
ura
te a
nd leg
al p
roduct
/ser
vice
in
form
atio
n a
nd e
nsu
re it
is p
osi
tioned
to p
rom
ote
th
e pro
duct
s/se
rvic
es e
ffec
tive
ly t
o c
ust
om
ers.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
117
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Prom
ote
food a
nd d
rink
pro
duct
s to
cust
om
ers
3.1
pro
vide
cust
om
ers
with info
rmation a
bout
pro
motions
in a
man
ner
whic
h m
axim
ises
sal
es
3.2
id
entify
and c
arr
y out
actions
whic
h o
ffer
the
gre
ates
t pote
ntial fo
r co
nve
rtin
g p
rom
otions
into
sa
les.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
118
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
119
Unit 26: Understand how to Maximise Sales of Food Products in a Retail Environment
Unit reference number: D/601/5294
QCF level: 3
Credit value: 3
Guided learning hours: 22
Unit summary
This unit supports workforce development for those who understand how to plan to maximise sales of food products in a retail environment, in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when planning to maximise sales of food products in a retail environment. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
120
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to iden
tify
sal
es
and d
emand
1.1
ex
pla
in h
ow
to iden
tify
and a
sses
s sa
les
opport
unitie
s
1.2
ex
pla
in h
ow
sea
sonal tr
ends
affec
t opport
unitie
s fo
r sa
les
1.3
outlin
e tr
ends
in t
he
leve
l of dem
and
1.4
des
crib
e th
e re
lationsh
ip b
etw
een u
sing p
rom
otions
and d
ispla
ys a
nd incr
easi
ng s
ale
s
1.5
ex
pla
in h
ow
to p
rom
ote
pro
duct
s in
ways
that
gain
an
d b
uild
cust
om
er inte
rest
.
2
Know
how
to p
lan
pro
motions
2.1
ex
pla
in h
ow
to p
lan p
rom
otions,
incl
udin
g t
he
type
and q
uan
tity
of
reso
urc
es r
equired
2.2
co
mm
unic
ate
pro
motional
pla
ns
to o
ther
s
2.3
des
crib
e how
to p
rom
ote
the
feat
ure
s an
d b
enef
its
of pro
duct
s
2.4
des
crib
e re
quired
prici
ng,
appea
rance
and c
onditio
n
of goods
2.5
ex
pla
in h
ow
to b
rief
sta
ff,
usi
ng m
ethods
appro
priat
e to
the
subje
ct a
nd t
arget
gro
up
2.6
des
crib
e how
to e
nco
ura
ge
const
ruct
ive
par
tici
pat
ion fro
m s
taff
on t
he
pro
motion/d
ispla
y
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
121
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2.7
ex
pla
in h
ow
to p
lan for
and u
se d
ispla
ys,
incl
udin
g:
–
spac
e re
quired
–
tim
esca
les
–
set
up
2.8
outlin
e th
e st
andar
ds
of cl
eanin
g a
nd p
repar
atio
n
required
for
the
dis
pla
y.
3
Know
how
to c
onst
ruct
dis
pla
ys
3.1
ex
pla
in t
he
purp
ose
and e
ffec
tive
nes
s of diffe
rent
types
of
dis
pla
ys
3.2
des
crib
e w
hat
pro
duct
/ser
vice
info
rmation t
o u
se
3.3
ex
pla
in h
ow
the
posi
tionin
g o
f in
form
ation
influen
ces
its
effe
ctiv
enes
s in
pro
moting p
roduct
s or
serv
ices
3.4
outlin
e th
e av
aila
bili
ty a
nd loca
tion o
f st
ock
and
oth
er r
esourc
es
3.5
ex
pla
in t
he
pro
cedure
for
obta
inin
g p
rom
otional
m
ater
ials
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
122
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
123
Unit 27: Understand how to Plan to Maximise Sales of Food Products in a Retail Environment
Unit reference number: D/601/5294
QCF level: 3
Credit value: 3
Guided learning hours: 22
Unit summary
This unit supports workforce development for those who understand how to plan to maximise sales of food products in a retail environment, in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when planning to maximise sales of food products in a retail environment. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
124
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to iden
tify
sal
es
and d
emand
1.1
ex
pla
in h
ow
to iden
tify
and a
sses
s sa
les
opport
unitie
s
1.2
ex
pla
in h
ow
sea
sonal tr
ends
affec
t opport
unitie
s fo
r sa
les
1.3
outlin
e tr
ends
in t
he
leve
l of dem
and
1.4
des
crib
e th
e re
lationsh
ip b
etw
een u
sing p
rom
otions
and d
ispla
ys a
nd incr
easi
ng s
ale
s
1.5
ex
pla
in h
ow
to p
rom
ote
pro
duct
s in
ways
that
gain
an
d b
uild
cust
om
er inte
rest
.
2
Know
how
to p
lan
pro
motions
2.1
ex
pla
in h
ow
to p
lan p
rom
otions,
incl
udin
g t
he
type
and q
uan
tity
of
reso
urc
es r
equired
2.2
co
mm
unic
ate
pro
motional
pla
ns
to o
ther
s
2.3
des
crib
e how
to p
rom
ote
the
feat
ure
s an
d b
enef
its
of pro
duct
s
2.4
des
crib
e re
quired
prici
ng,
appea
rance
and c
onditio
n
of goods
2.5
ex
pla
in h
ow
to b
rief
sta
ff,
usi
ng m
ethods
appro
priat
e to
the
subje
ct a
nd t
arget
gro
up
2.6
des
crib
e how
to e
nco
ura
ge
const
ruct
ive
par
tici
pat
ion fro
m s
taff
on t
he
pro
motion/d
ispla
y
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
125
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2.7
ex
pla
in h
ow
to p
lan for
and u
se d
ispla
ys,
incl
udin
g:
–
spac
e re
quired
–
tim
esca
les
–
set
up
2.8
outlin
e th
e st
andar
ds
of cl
eanin
g a
nd p
repar
atio
n
required
for
the
dis
pla
y.
3
Know
how
to c
onst
ruct
dis
pla
ys
3.1
ex
pla
in t
he
purp
ose
and e
ffec
tive
nes
s of diffe
rent
types
of
dis
pla
ys
3.2
des
crib
e w
hat
pro
duct
/ser
vice
info
rmation t
o u
se
3.3
ex
pla
in h
ow
the
posi
tionin
g o
f in
form
ation
influen
ces
its
effe
ctiv
enes
s in
pro
moting p
roduct
s or
serv
ices
3.4
outlin
e th
e av
aila
bili
ty a
nd loca
tion o
f st
ock
and
oth
er r
esourc
es
3.5
ex
pla
in t
he
pro
cedure
for
obta
inin
g p
rom
otional
m
ater
ials
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
126
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
127
Unit 28: Set Up and Maintain Food Retail Operations
Unit reference number: M/602/4579
QCF level: 3
Credit value: 3
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who set up and maintain retail operations in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, setting up and maintaining food retail operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
128
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
reta
il oper
atio
ns
1.1
ag
ree
and c
onfirm
sta
ndar
ds
and t
arget
s fo
r re
tail
oper
atio
ns
to m
eet
busi
nes
s re
quirem
ents
1.2
pro
vide
support
and s
uper
visi
on t
o e
nab
le o
wn
team
to m
eet
spec
ifie
d t
arget
s an
d s
tandard
s
1.3
al
loca
te r
esourc
es t
o e
nsu
re t
hat
stan
dar
ds
and
targ
ets
are
met
1.4
al
loca
te t
ask
s an
d inst
ruct
rel
evan
t peo
ple
to
ensu
re t
hat
stan
dar
ds
and t
arget
s ar
e m
et.
2
Mai
nta
in t
he
effe
ctiv
enes
s an
d e
ffic
iency
of re
tail
oper
atio
ns
2.1
m
onitor
that
sta
ndar
ds
and t
arg
ets
are
bei
ng m
et
2.2
id
entify
and r
esolv
e pro
ble
ms
in r
etail
oper
atio
ns
within
the
limit o
f ow
n r
esponsi
bili
ties
2.3
m
easu
re w
ork
outp
uts
and a
chie
vem
ents
agai
nst
ta
rget
s in
ord
er t
o iden
tify
pote
ntial
im
pro
vem
ents
to
the
reta
il pro
cess
2.4
en
sure
that
all re
cord
s an
d d
ocu
men
tation a
re
legib
le,
acc
ura
te a
nd c
om
ple
te.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
129
Unit 29: Monitor Effectiveness of Food Retail Operations
Unit reference number: H/602/4580
QCF level: 3
Credit value: 2
Guided learning hours: 12
Unit summary
This unit supports workforce development for those who monitor effectiveness of retail operations in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, monitoring effectiveness of food retail operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
130
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Monitor
reta
il oper
atio
ns
1.1
m
onitor
reta
il oper
ations
agai
nst
tar
get
s
1.2
ch
eck
that
the
qual
ity
of th
e pro
duct
s an
d c
ust
om
er
serv
ice
are
mai
nta
ined
1.3
ad
apt
allo
cation o
f w
ork
act
ivitie
s to
mee
t ch
angin
g
priorities
and t
arget
s
1.4
re
port
fact
ors
influen
cing e
ffec
tive
nes
s w
hic
h a
re
outs
ide
ow
n a
rea o
f re
sponsi
bili
ty t
o t
he
rele
vant
peo
ple
1.5
m
ake
reco
mm
endat
ions
to im
pro
ve r
etail
oper
atio
ns
to t
he
rele
vant
peo
ple
.
2
Contr
ol risk
in t
he
work
pla
ce
2.1
m
onitor
corr
ect
and s
afe
use
of
all to
ols
and
equip
men
t to
min
imis
e risk
2.2
id
entify
and t
ake
corr
ective
act
ion r
egard
ing
pote
ntial
and a
ctual
haz
ards
in t
he
work
pla
ce.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
131
Unit 30: Understand how to Co-ordinate Food Retail Operations
Unit reference number: K/602/4581
QCF level: 3
Credit value: 2
Guided learning hours: 14
Unit summary
This unit supports workforce development for those who understand how to set up and maintain food retail operations, in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when setting up and maintaining food retail operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
132
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to s
et u
p r
etai
l oper
atio
n in food
oper
atio
ns
1.1
outlin
e th
e ke
y fe
ature
s of
legal
and o
per
atio
nal
re
quirem
ents
1.2
des
crib
e th
e st
andar
d o
per
ating p
roce
dure
s w
ith
resp
ect
to r
etai
l oper
atio
ns
1.3
ex
pla
in h
ow
to s
et a
nd a
gre
e ta
rget
s fo
r re
tail
oper
atio
ns.
2
Know
how
to m
ainta
in
reta
il oper
atio
ns
in food
oper
atio
ns
2.1
ex
pla
in w
hy
it is
import
ant
to h
ave
cost
-effec
tive
an
d e
ffic
ient
reta
il oper
atio
ns
2.2
ex
pla
in w
hy
it is
import
ant
to w
ork
to t
arget
s an
d
stan
dar
ds
2.3
des
crib
e w
hat
act
ion t
o t
ake
on v
aria
nce
s an
d n
on-
com
plia
nce
in m
ainta
inin
g c
onditio
ns
2.4
des
crib
e th
e co
rrec
tive
act
ion t
o t
ake
and
pro
cedure
s to
follo
w w
hen
dea
ling w
ith
contingen
cies
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
133
Unit 31: Plan and Co-ordinate Food Services
Unit reference number: M/602/4582
QCF level: 3
Credit value: 3
Guided learning hours: 18
Unit summary
This unit supports workforce development for those who plan and co-ordinate food services in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, planning and co-ordinating food services. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
134
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Plan
res
ourc
es t
o m
eet
expec
ted d
eman
d
1.1
pla
n s
uff
icie
nt
reso
urc
es a
nd p
erso
nnel
to
under
take
all
work
act
ivitie
s re
quired
to m
eet
expec
ted d
eman
d
1.2
al
loca
te r
elev
ant
per
sonnel
with r
equired
abili
ties
to
work
act
ivitie
s
1.3
co
nfirm
ava
ilabili
ty o
f re
sourc
es r
equired
for
pla
nned
and e
xpec
ted d
eman
d
1.4
in
clude
contingen
cy p
lans,
bas
ed o
n o
wn r
evie
w o
f poss
ible
difficu
ltie
s, w
hic
h m
ay b
e en
counte
red
1.5
ch
eck
that
ow
n p
lan is
in lin
e w
ith a
ll le
gal
and
stan
dar
d o
per
atio
nal
req
uirem
ents
.
2
Monitor
food s
ervi
ces
2.1
m
onitor
consi
sten
tly
the
pro
gre
ss a
gain
st t
arget
s an
d s
tandard
s
2.2
pro
vide
super
visi
on a
nd s
upport
to o
wn t
eam
to
reso
lve
difficu
ltie
s an
d e
nsu
re t
arget
s ar
e m
et
2.3
re
port
difficu
ltie
s outs
ide
ow
n a
rea
of re
sponsi
bili
ty
to r
elev
ant
per
sonnel
2.4
ta
ke c
orr
ective
act
ion w
her
e te
chnic
al or
mat
eria
l fa
ults
thre
aten
the
effe
ctiv
enes
s an
d a
chie
vem
ent
of ta
rget
s an
d s
tandard
s
2.5
fo
llow
leg
al an
d s
tandar
d o
per
ational
req
uirem
ents
2.6
m
anag
e risk
and e
nsu
re t
he
work
pla
ce is
free
of
haz
ards.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
135
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
136
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
137
Unit 32: Understand how to Plan and Co-ordinate Food Services
Unit reference number: A/602/4584
QCF level: 3
Credit value: 3
Guided learning hours: 25
Unit summary
This unit supports workforce development for those who understand how to plan and co-ordinate food services, in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when planning and co-ordinating food services. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
138
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to p
lan food
serv
ices
1.1
outlin
e th
e ke
y fe
ature
s of
legal
and s
tandard
oper
atio
nal re
quirem
ents
rel
ating t
o food a
nd d
rink
serv
ices
1.2
ex
pla
in h
ow
to p
lan r
esourc
es t
o m
eet
pla
nned
and
antici
pat
ed d
eman
d
1.3
ex
pla
in h
ow
to e
stim
ate
and a
llow
for
contingen
cies
1.4
des
crib
e how
to c
hec
k on a
vaila
bili
ty o
f m
ater
ials
1.5
des
crib
e th
e ty
pes
of
tools
and e
quip
men
t an
d h
ow
to
use
them
safe
ly
1.6
des
crib
e how
to iden
tify
pote
ntial
haz
ard
s an
d r
isks
in
the
work
ing e
nvi
ronm
ent.
2
Know
how
to c
oord
inat
e fo
od s
ervi
ces
2.1
as
sess
the
dev
elopm
ent
nee
ds
and a
bili
ties
of
rele
vant
per
sonnel
2.2
ex
pla
in h
ow
to s
uper
vise
and s
upport
peo
ple
to
ach
ieve
obje
ctiv
es
2.3
ex
pla
in h
ow
to u
se a
nd inte
rpre
t qual
ity
reco
rds
in
food a
nd d
rink
serv
ices
2.5
outlin
e how
to t
ake
corr
ective
act
ions
within
ow
n
area
of
resp
onsi
bili
ty
2.6
ex
pla
in h
ow
to d
evel
op a
nd im
pro
ve food a
nd d
rink
serv
ice
oper
atio
ns.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
139
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
140
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
141
Unit 33: Set Up and Maintain Food Service Operations
Unit reference number: F/602/4585
QCF level: 3
Credit value: 2
Guided learning hours: 14
Unit summary
This unit supports workforce development for those who set up and maintain food service operations in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, setting up and maintaining food service operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
142
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
food s
ervi
ce
oper
atio
ns
1.1
ag
ree
and c
onfirm
sta
ndar
ds
and t
arget
s fo
r fo
od
serv
ice
oper
atio
ns
to m
eet
busi
nes
s re
quirem
ents
1.2
al
loca
te t
ask
s an
d inst
ruct
rel
evan
t peo
ple
to
ensu
re t
hat
stan
dar
ds
and t
arget
s ar
e m
et
1.3
pro
vide
support
and s
uper
visi
on t
o e
nab
le t
he
team
to
mee
t sp
ecifie
d t
arget
s an
d s
tandar
ds
1.4
al
loca
te r
esourc
es t
o e
nsu
re t
hat
stan
dar
ds
and
targ
ets
are
met
.
2
Mai
nta
in t
he
effe
ctiv
enes
s an
d e
ffic
iency
of fo
od
serv
ice
oper
atio
ns
2.1
ch
eck
that
sta
ndar
ds
and t
arget
s are
bei
ng m
et
2.2
id
entify
and r
esolv
e pro
ble
ms
in food s
ervi
ce
oper
atio
ns
within
the
limit o
f ow
n r
esponsi
bili
ties
2.3
m
easu
re w
ork
outp
uts
and a
chie
vem
ents
agai
nst
ta
rget
s to
iden
tify
pote
ntial
im
pro
vem
ents
2.4
en
sure
that
all re
cord
s an
d d
ocu
men
tation a
re
legib
le,
acc
ura
te a
nd c
om
ple
te.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
143
Unit 34: Monitor Effectiveness of Food Service Operations
Unit reference number: J/602/4586
QCF level: 3
Credit value: 2
Guided learning hours: 14
Unit summary
This unit supports workforce development for those who monitor effectiveness of food service operations in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, monitoring effectiveness of food service operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
144
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Monitor
food s
ervi
ce
oper
atio
ns
1.1
m
onitor
food s
ervi
ce o
per
atio
ns
agai
nst
targ
ets
1.2
ch
eck
that
the
qual
ity
of th
e pro
duct
s an
d c
ust
om
er
serv
ice
are
mai
nta
ined
1.3
ad
apt
allo
cation o
f w
ork
act
ivitie
s to
mee
t ch
angin
g
priorities
and t
arget
s
1.4
re
port
to t
he
rele
vant
peo
ple
fact
ors
influen
cing
effe
ctiv
enes
s w
hic
h a
re o
uts
ide
ow
n a
rea o
f re
sponsi
bili
ty
1.5
m
ake
reco
mm
endat
ions
to t
he
rele
vant
peo
ple
to
impro
ve f
ood s
ervi
ce o
per
atio
ns.
2
Contr
ol risk
in t
he
work
pla
ce
2.1
m
onitor
safe
use
of
all
tools
and e
quip
men
t to
m
inim
ise
risk
2.2
id
entify
pote
ntial
and a
ctual haza
rds
and t
ake
corr
ective
act
ion t
o d
eal w
ith t
hem
2.3
en
sure
food s
afe
ty o
per
atio
ns
com
ply
with
org
anis
atio
nal
and leg
al r
equirem
ents
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
145
Unit 35: Understand how to Set Up and Maintain Food Service Operations
Unit reference number: L/602/4587
QCF level: 3
Credit value: 2
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who understand how to set up and maintain food service operations, in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when setting up and maintaining food service operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
146
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to s
et u
p food
serv
ice
oper
atio
ns
1.1
outlin
e th
e ke
y fe
ature
s of
legal
and o
per
atio
nal
re
quirem
ents
1.2
outlin
e th
e st
andar
d o
per
atin
g p
roce
dure
s fo
r fo
od
serv
ice
oper
atio
ns
1.3
ex
pla
in h
ow
to s
et a
nd a
gre
e ta
rget
s fo
r fo
od
serv
ice
oper
atio
ns.
2
Know
how
to m
ainta
in
food s
ervi
ce o
per
atio
ns
2.1
ex
pla
in w
hy
it is
import
ant
to h
ave
cost
-effec
tive
an
d e
ffic
ient
food s
ervi
ce o
per
atio
ns
2.2
ex
pla
in w
hy
it is
import
ant
to w
ork
to t
arget
s an
d
stan
dar
ds
2.3
des
crib
e w
hat
act
ion t
o t
ake
on v
aria
nce
s an
d n
on-
com
plia
nce
in m
ainta
inin
g c
onditio
ns
2.4
des
crib
e th
e co
rrec
tive
act
ion a
nd p
roce
dure
s to
fo
llow
when
dea
ling w
ith c
ontingen
cies
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
147
Unit 36: Manage Commissioning and Handover of Plant and Equipment in Food Operations
Unit reference number: D/602/5808
QCF level: 4
Credit value: 4
Guided learning hours: 33
Unit summary
This unit supports workforce development for those who manage commissioning and handover of plant and equipment in a food business. The unit is designed for use primarily by managers and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, managing commissioning and handover of plant and equipment in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
148
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Plan
com
mis
sionin
g
pro
cess
es f
or
pla
nt
1.1
pro
duce
a c
om
mis
sionin
g h
andove
r pla
n
1.2
es
tablis
h a
com
mis
sionin
g t
eam
1.3
id
entify
the
train
ing n
eeds
of
mai
nte
nan
ce s
taff
1.4
obta
in a
ppro
val fo
r th
e co
mm
issi
onin
g a
ctiv
itie
s
1.5
ag
ree
the
com
mis
sionin
g a
ctiv
itie
s w
ith r
elev
ant
peo
ple
, to
incl
ude:
–
tim
esca
les
–
work
ing w
ithin
exi
stin
g p
roce
dure
s.
2
Man
age
com
mis
sionin
g o
f pla
nt
2.1
m
onitor
pro
gre
ss o
f co
mm
issi
onin
g a
ctiv
itie
s to
en
sure
that
is c
arri
ed o
ur
safe
ly a
nd s
yste
mat
ical
ly
2.2
dea
l w
ith a
ny
pro
ble
ms
that
can im
pact
on
oper
atio
ns
2.3
prioritise
res
ponse
s to
pro
ble
ms
2.4
pro
duce
com
mis
sion
ing d
ocu
men
ts.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
149
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Man
age
handove
r of
pla
nt
3.1
en
sure
sta
ff a
re c
om
pet
ent
to o
per
ate
and m
ainta
in
pla
nt
3.2
sc
ope
and p
roduce
a h
andove
r pro
gra
mm
e
3.3
al
loca
te t
asks
for
han
dove
r to
rel
evan
t peo
ple
3.4
def
ine
subse
quen
t ad
ditio
nal w
ork
to b
e ca
rrie
d o
ut
with r
elev
ant
peo
ple
3.5
ch
eck
that
pla
nt
oper
atio
n m
eets
obje
ctiv
es
3.6
pro
duce
a h
andove
r re
port
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
150
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
151
Unit 37: Understand Commissioning and Handover of Plant and Equipment in Food Operations
Unit reference number: H/602/5809
QCF level: 4
Credit value: 4
Guided learning hours: 27
Unit summary
This unit supports workforce development for those who understand commissioning and handover of plant and equipment, in a food business. The unit is designed for use primarily by managers and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when commissioning and handing over plant and equipment in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
152
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
pla
nnin
g f
or
pla
nt
and e
quip
men
t han
dove
r
1.1
outlin
e how
to p
roduce
han
dove
r pla
ns,
and w
hat
to
incl
ude
in t
hem
1.2
ex
pla
in m
ethods
for
ach
ievi
ng s
ucc
essf
ul han
dove
rs
1.3
ex
pla
in t
he
import
ance
of co
mm
unic
atin
g
com
mis
sionin
g o
utc
om
es
1.4
ex
pla
in h
ow
to p
rese
nt
pla
ns
to s
taff t
o a
id t
eam
dec
isio
n m
akin
g
1.5
outlin
e th
e im
port
ance
of se
ttin
g s
mar
t,
mea
sura
ble
and a
chie
vable
tea
m o
bje
ctiv
es
1.6
outlin
e ro
les
of
rele
vant
peo
ple
invo
lved
in
dev
elopin
g t
he
pla
n
1.7
ex
pla
in t
he
import
ance
of ef
fect
ive
types
of tr
ainin
g
in t
he
han
dove
r pro
cess
.
2
Know
about
rele
vant
org
anis
atio
nal
and leg
al
issu
es t
hat
aff
ect
com
mis
sionin
g a
nd
han
dove
r
2.1
ev
aluat
e th
e im
pac
t of re
leva
nt
legal re
quirem
ents
on c
om
mis
sionin
g a
nd h
andove
r, t
o incl
ude:
–
hea
lth a
nd s
afe
ty
–
food s
afe
ty
–
envi
ronm
enta
l an
d r
esourc
e usa
ge
–
pro
duct
qual
ity
2.2
ex
pla
in h
ow
org
anis
ational
req
uirem
ents
and
pro
cedure
s im
pact
on c
om
mis
sionin
g a
nd h
andove
r
2.3
ex
pla
in t
he
import
ance
of co
mply
ing w
ith leg
al a
nd
org
anis
atio
nal
req
uirem
ents
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
153
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2.4
outlin
e st
andar
d f
orm
ats
for
spec
ific
atio
ns
and t
he
import
ance
of co
mply
ing w
ith t
hem
.
3
Know
about
man
agin
g
pro
cedure
s during
han
dove
r
3.1
ex
pla
in m
ethods
use
d t
o h
andove
r pla
nt
3.2
des
crib
e th
e pro
cess
sta
ges
of handove
r
3.3
ex
pla
in p
erfo
rman
ce m
onitoring p
roce
dure
s
3.4
ex
pla
in t
he
import
ance
of m
eeting d
ocu
men
tation
requirem
ents
.
4
Know
about
man
agin
g
rem
edia
l act
ions
during
han
dove
r an
d
com
mis
sionin
g
4.1
outlin
e th
e ty
pes
of co
rrec
tive
act
ion t
hat
are
re
quired
to t
ake
in r
esponse
to d
evia
tions
from
the
pla
n
4.2
des
crib
e ty
pes
of m
odific
atio
ns
required
and t
he
import
ance
of re
spondin
g t
o t
hem
4.3
ex
pla
in h
ow
chan
ges
to p
lan s
hould
be
com
munic
ated
to t
he
com
mis
sionin
g/h
andove
r te
am
4.4
ex
pla
in m
ethods
use
d t
o m
onitor
qual
ity
of
pro
duct
s and s
ervi
ces.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
154
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
155
Unit 38: Maintain Plant and Equipment in Food Operations
Unit reference number: D/602/5811
QCF level: 3
Credit value: 4
Guided learning hours: 26
Unit summary
This unit supports workforce development for those who maintain plant and equipment in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, maintaining plant and equipment in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
156
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Pla
n m
ainte
nan
ce
activi
ties
1.1
ac
cess
and inte
rpre
t re
leva
nt
info
rmat
ion a
nd
inst
ruct
ions
1.2
ev
aluat
e th
e im
pac
t of in
stru
ctio
ns
on o
per
atio
ns
1.3
priori
tise
ow
n w
ork
act
ivitie
s
1.4
in
terp
ret
mai
nte
nan
ce log
1.5
re
fer
to p
lanned
main
tenan
ce s
ched
ule
.
2
Prep
are
for
mai
nte
nance
ac
tivi
ties
2.1
id
entify
res
ourc
es t
hat
will
be
required
2.2
en
sure
res
ourc
es a
re fit f
or
purp
ose
2.3
pre
par
e w
ork
are
a for
mai
nte
nance
act
ivity.
3
Com
munic
ate
pla
ns
to t
he
rele
vant
peo
ple
3.1
ch
eck
that
mai
nte
nance
act
ivitie
s are
corr
ectly
auth
orise
d
3.2
re
port
main
tenan
ce e
vents
to r
elev
ant
colle
agues
3.3
co
mple
te a
nd p
roce
ss r
equired
docu
men
tation.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
157
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
take
mai
nte
nan
ce
activi
ties
4.1
m
onitor
and a
dher
e to
pro
cedure
s
4.2
use
tools
, m
ater
ials
, eq
uip
men
t an
d t
echniq
ues
that
ar
e fit
for
purp
ose
4.3
id
entify
def
ects
and d
iscr
epan
cies
in c
om
ponen
ts
4.4
ta
ke t
he
nec
essa
ry c
orr
ective
act
ion
4.5
m
inim
ise
the
was
tage
of co
nsu
mab
le ite
ms
4.6
dis
pose
of
non-r
eusa
ble
ite
ms
4.7
le
ave
pla
nt
and e
quip
men
t sa
fe,
tidy
and f
it for
futu
re u
se.
5
Rep
ort
on m
ainte
nan
ce
activi
ties
5.1
en
sure
unco
mple
ted w
ork
is
reco
rded
and r
eport
ed
to r
elev
ant
peo
ple
5.2
ev
aluat
e th
e ef
fect
iven
ess
of m
ainte
nan
ce a
ctiv
itie
s
5.3
co
mm
unic
ate
with m
anag
ers
and c
olle
agues
5.4
co
mple
te a
nd p
roce
ss r
equired
docu
men
tation.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
158
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
159
Unit 39: Understand how to Maintain Plant and Equipment in Food Operations
Unit reference number: K/602/5830
QCF level: 3
Credit value: 3
Guided learning hours: 23
Unit summary
This unit supports workforce development for those who understand how to maintain plant and equipment, in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when maintaining plant and equipment in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
160
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
pla
nned
m
ainte
nan
ce
1.1
outlin
e th
e im
port
ance
of
monitoring a
nd a
dher
ing
to p
roce
dure
s, t
o incl
ude:
–
hea
lth a
nd s
afe
ty
–
food s
afe
ty
–
envi
ronm
enta
l
1.2
ex
pla
in h
ow
to a
sses
s th
e m
ainte
nan
ce
requirem
ents
of
pla
nt
and e
quip
men
t
1.3
des
crib
e lim
its
of ow
n a
uth
ori
ty w
hen
car
ryin
g o
ut
mai
nte
nan
ce a
nd t
he
import
ance
of w
ork
ing w
ithin
th
em
1.4
ev
aluat
e th
e ef
fect
iven
ess
of pla
nned
main
tenan
ce
1.5
des
crib
e th
e im
plic
atio
ns
of not
carr
ying o
ut
mai
nte
nan
ce
1.6
outlin
e how
to e
valu
ate
the
effe
ctiv
enes
s of
mai
nte
nan
ce
1.7
ev
aluat
e th
e m
ater
ials
sel
ection p
roce
ss
1.8
des
crib
e ty
pic
al d
efec
ts a
nd d
iscr
epan
cies
due
to
inef
fect
ive
mai
nte
nan
ce.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
161
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to c
arry
out
mai
nte
nan
ce
2.1
des
crib
e th
e im
port
ance
of
docu
men
tation r
equired
fo
r m
ainte
nan
ce
2.2
des
crib
e how
pla
nt
oper
atin
g s
yste
ms
work
2.3
ex
pla
in t
he
impact
of
mai
nte
nan
ce o
n o
per
atio
ns
2.4
des
crib
e how
to lea
ve p
lant
and e
quip
men
t sa
fe,
tidy
and f
it for
use
2.5
des
crib
e in
form
ation a
nd r
esourc
es r
equired
for
mai
nte
nan
ce.
3
Know
how
to c
arry
out
and r
emed
ial m
ainte
nan
ce
3.1
ex
pla
in w
hat
to d
o if
mai
nte
nan
ce u
nco
vers
unex
pec
ted p
roble
ms
3.2
des
crib
e w
hat
to d
o if re
sourc
es a
re n
ot
fit
for
purp
ose
3.3
ev
aluat
e ef
fect
ive
wast
e m
inim
isat
ion p
roce
dure
s
3.4
des
crib
e how
to c
om
munic
ate
rem
edia
l act
ions
to
rele
vant
peo
ple
3.5
ex
pla
in h
ow
to e
valu
ate
the
effe
ctiv
enes
s of
mai
nte
nan
ce a
ctiv
itie
s.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
162
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
163
Unit 40: Interpret and Communicate Information and Data in Food Operations
Unit reference number: J/601/5225
QCF level: 3
Credit value: 3
Guided learning hours: 18
Unit summary
This unit supports workforce development for those who interpret and communicate information and data in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, interpreting and communicating information and data in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
164
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Iden
tify
rel
evan
t in
form
atio
n a
nd d
ata
1.1
id
entify
the
required
info
rmat
ion a
nd d
ata
1.2
ch
eck
what
dat
a is
alre
ady
availa
ble
1.3
id
entify
info
rmat
ion a
nd d
ata
sourc
es for
additio
nal
re
quirem
ents
1.4
co
llect
additio
nal in
form
atio
n a
nd d
ata w
her
e re
quired
.
2
Inte
rpre
t in
form
ation a
nd
dat
a 2.1
ch
eck
that
info
rmat
ion a
nd d
ata is:
–
rele
vant
–
suff
icie
nt
–
com
ple
te
2.2
in
terp
ret
info
rmation a
nd d
ata
so t
hat
it
is
under
stood b
y th
e ta
rget
audie
nce
2.3
se
lect
info
rmat
ion t
hat
is r
elev
ant
to t
he
targ
et
audie
nce
2.4
ch
eck
the
inte
rpre
tation o
f th
e se
lect
ed info
rmat
ion
and d
ata.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
165
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Com
munic
ate
info
rmat
ion
and d
ata
3.1
ch
eck
info
rmat
ion a
nd d
ata t
o b
e pre
sente
d for
com
ple
tenes
s an
d c
orr
ect
form
at
3.2
lia
ise
with c
olle
agues
to c
larify
the
info
rmation a
nd
dat
a to
be
pre
sente
d
3.3
pre
sent
the
info
rmation a
nd d
ata
to a
targ
et
audie
nce
in a
way
that
is
rele
vant,
appro
priat
e,
clea
r an
d c
onci
se
3.4
dis
tinguis
h c
lear
ly b
etw
een f
actu
al fin
din
gs
and
inte
rpre
tations
3.5
m
ake
reco
mm
endat
ions
whic
h a
re o
bje
ctiv
e an
d
bas
ed o
n t
he
findin
gs
and inte
rpre
tation
3.6
an
swer
audie
nce
ques
tions
clea
rly
and c
onci
sely
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
166
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
167
Unit 41: Understand how to Interpret and Communicate Information and Data in Food Operations
Unit reference number: L/601/5226
QCF level: 3
Credit value: 3
Guided learning hours: 14
Unit summary
This unit supports workforce development for those who understand how to interpret and communicate information and data, in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when interpreting and communicating information and data in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
168
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to iden
tify
and
confirm
info
rmat
ion a
nd
dat
a
1.1
des
crib
e good p
ract
ice
in t
he
colle
ctio
n a
nd
inte
rpre
tation o
f in
form
ation a
nd d
ata
1.2
des
crib
e how
to lia
ise
with c
olle
agues
to c
onfirm
dat
a in
terp
reta
tion
1.3
su
mm
aris
e how
to iden
tify
rel
evan
t in
form
atio
n.
2
Know
how
to s
ourc
e in
form
atio
n a
nd d
ata
2.1
des
crib
e ty
pes
of co
mpute
r sy
stem
and h
ow
they
ar
e use
d t
o p
rovi
de
info
rmation a
nd d
ata
2.2
des
crib
e co
mm
on d
ata
anal
ysis
tec
hniq
ues
2.3
ex
pla
in h
ow
to a
nal
yse
and inte
rpre
t dat
a
2.4
des
crib
e how
to r
etriev
e in
form
atio
n a
nd d
ata
from
diffe
rent
sourc
es
2.5
lis
t th
e lo
cation o
f so
urc
es o
f in
form
ation a
nd d
ata.
3
Know
how
to p
rese
nt
info
rmat
ion a
nd d
ata
3.1
co
mpar
e diffe
rent
met
hods
of co
mm
unic
atio
n t
hat
co
uld
be
adopte
d t
o p
rese
nt
info
rmat
ion a
nd d
ata
3.2
des
crib
e how
to u
se a
udio
-vis
ual
aid
s
3.3
ex
pla
in h
ow
audio
-vis
ual
aid
s ca
n e
nhan
ce
pre
senta
tions
3.4
des
crib
e how
to r
espond e
ffec
tive
ly t
o q
ues
tions
3.5
des
crib
e th
e im
port
ance
of
pre
senting info
rmat
ion
in t
he
spec
ific
form
at
3.6
ex
pla
in h
ow
to c
om
munic
ate
and p
rese
nt
info
rmat
ion a
nd d
ata t
o d
iffe
rent
audie
nce
s.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
169
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
170
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
171
Unit 42: Control Energy Efficiency in Food Operations
Unit reference number: A/602/4701
QCF level: 3
Credit value: 3
Guided learning hours: 13
Unit summary
This unit supports workforce development for those who control energy efficiency in food operations. The unit is designed for use primarily by team leaders/supervisors and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, controlling energy efficiency in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
172
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Mai
nta
in m
easu
res
that
su
pport
sust
ainab
le
ener
gy
usa
ge
1.1
obta
in a
nd inte
rpre
t th
e org
anis
ation’s
su
stain
abili
ty t
arget
s fo
r ow
n a
rea
of re
sponsi
bili
ty
1.2
en
sure
pro
duct
ion p
roce
sses
and w
ork
ing p
ract
ices
co
mply
with:
–
org
anis
atio
nal
tar
get
s
–
qual
ity
spec
ific
atio
ns
–
legal
req
uirem
ents
1.3
en
sure
pro
duct
ion p
roce
sses
and w
ork
ing p
ract
ices
m
ake
effici
ent
use
of
reso
urc
es
1.4
m
onitor
the
work
ing p
ract
ices
and e
valu
ate
ener
gy
usa
ge
and e
ffic
iency
.
2
Prom
ote
mea
sure
s th
at
support
sust
ainab
le
ener
gy
usa
ge
2.1
in
form
oth
ers
of th
eir
resp
onsi
bili
ties
in r
elat
ion t
o
org
anis
atio
nal
tar
get
s to
pro
mote
ener
gy
effici
ency
2.2
su
pport
oth
ers
in a
void
ing e
ner
gy
was
tage
2.3
en
coura
ge
oth
ers
to o
verc
om
e bar
rier
s, im
pro
ve
work
ing p
ract
ices
and e
ner
gy
effici
ency
2.4
pro
vide
train
ing t
o im
pro
ve e
ner
gy
effici
ency
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
173
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Prom
ote
the
dev
elopm
ent
of
sust
ainable
ener
gy
usa
ge
3.1
id
entify
and m
ake
opport
unitie
s to
enco
ura
ge
oth
ers
to a
dopt
more
ener
gy-
effici
ent
work
ing
pra
ctic
es
3.2
dev
elop a
nd c
om
munic
ate
to o
ther
s re
com
men
dat
ions
for
effici
ency
im
pro
vem
ents
3.3
pre
sent
reco
mm
endations
that
support
the
furt
her
dev
elopm
ent
of su
stain
able
pra
ctic
e:
–
at a
n a
ppro
priat
e tim
e
–
with t
he
right
leve
l of det
ail.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
174
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
175
Unit 43: Contribute to Continuous Improvement of Food Safety in Operations
Unit reference number: R/602/5627
QCF level: 3
Credit value: 3
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who contribute to continuous improvement of food safety in a food or animal feed business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, contributing to continuous improvement of food safety in operations or animal feed production. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
176
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Contr
ibute
to im
pro
ving
food s
afe
ty
1.1
id
entify
and r
eport
fact
ors
or
issu
es t
hat
may
affec
t fo
od s
afe
ty
1.2
co
ntr
ibute
to t
he
revi
ew o
f ex
isting p
roce
dure
s re
lating t
o f
ood s
afe
ty
1.3
co
ntr
ibute
to t
he
intr
oduct
ion o
f new
pro
cedure
s re
lating t
o f
ood s
afe
ty
1.4
par
tici
pat
e in
tea
m m
eetings
to c
ontr
ibute
im
pro
vem
ents
in p
roce
dure
s an
d p
roce
sses
.
2
Com
ply
with food s
afet
y st
andar
ds
and p
roce
dure
s 2.1
in
terp
ret
food s
afet
y st
andar
ds
2.2
co
mply
with n
ew s
tandar
ds
and p
roce
dure
s.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
177
Unit 44: Understand how to Contribute to Continuous Improvement of Food Safety in Operations
Unit reference number: Y/602/5628
QCF level: 3
Credit value: 4
Guided learning hours: 30
Unit summary
This unit supports workforce development for those who understand how to monitor food safety management procedures, in a food or animal feed business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when monitoring food safety management procedures in operations or animal feed production. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
178
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
food s
afet
y m
anag
emen
t pro
cedure
s 1.1
des
crib
e fo
od s
afet
y m
anag
emen
t pro
cedure
s
1.2
ex
pla
in t
he
import
ance
of fo
od s
afet
y m
anag
emen
t pro
cedure
s
1.3
def
ine
the
follo
win
g t
erm
s; c
ritica
l co
ntr
ol poin
ts,
contr
ol poin
ts,
critic
al lim
its
and r
elev
ant
varian
ce
1.4
des
crib
e th
e im
port
ance
of
monitoring c
ritica
l co
ntr
ol poin
ts a
nd c
ontr
ol poin
ts
1.5
des
crib
e m
ethods
use
d t
o m
onitor
critic
al c
ontr
ol
poin
ts a
nd c
ontr
ol poin
ts
1.6
ex
pla
in t
he
impact
of
varian
ce a
t cr
itic
al c
ontr
ol
poin
ts a
nd c
ontr
ol poin
ts o
n f
ood s
afe
ty.
2
Know
the
chec
ks a
nd
report
ing p
roce
dure
s to
co
ntr
ol fo
od s
afe
ty
2.1
des
crib
e th
e ty
pe
and fre
quen
cy o
f ch
ecks
req
uired
to
contr
ol fo
od s
afet
y
2.2
ex
pla
in h
ow
to o
bta
in v
erific
atio
n o
f fo
od s
afet
y ch
ecks
2.3
ex
pla
in h
ow
to inte
rpre
t an
d u
se s
pec
ific
ations
2.4
des
crib
e th
e re
port
ing p
roce
dure
s w
hen
contr
ol
mea
sure
s fa
il
2.5
ex
pla
in h
ow
to m
ainta
in f
ood s
afe
ty c
ontr
ol re
cord
s
2.6
ex
pla
in h
ow
tra
ceab
ility
work
s and its
im
port
ance
to
food s
afe
ty.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
179
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to c
ontr
ibute
to
food s
afe
ty m
anagem
ent
3.1
des
crib
e th
e co
rrec
tive
act
ion t
o r
educe
, co
ntr
ol or
elim
inat
e fo
od s
afet
y haz
ards,
to incl
ude:
a.
mic
robio
logic
al
b.
chem
ical
c.
phys
ical
d.
subst
ance
s th
at c
ause
alle
rgic
rea
ctio
ns
3.2
ex
pla
in w
hy
it is
import
ant
to c
ontr
ibute
to t
he
pro
cess
of
continuous
impro
vem
ent.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
180
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
181
Unit 45: Report on Compliance with Food Safety Requirements in Operations
Unit reference number: J/601/9680
QCF level: 4
Credit value: 4
Guided learning hours: 26
Unit summary
This unit supports workforce development for those who report on compliance with food safety requirements in a food or animal feed business. The unit is designed for use primarily by managers and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, reporting on compliance with food safety requirements in operations or animal feed production. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
182
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Eva
luat
e in
tern
al a
udits
of
the
food s
afet
y m
anag
emen
t sy
stem
1.1
sp
ecify
the
scope
of th
e au
dit c
onduct
ed
1.2
re
port
eff
ective
work
ing o
f fo
od s
afet
y m
anag
emen
t sy
stem
s
1.3
an
alys
e an
d d
ocu
men
t ar
eas
of
non-c
om
plia
nce
w
ith t
he
food s
afet
y m
anag
emen
t sy
stem
1.4
as
sess
the
risk
s an
d im
pac
t of non-c
om
plia
nce
1.5
pro
vide
an e
valu
atio
n o
f th
e re
sults
agai
nst
the
org
anis
atio
n’s
qual
ity
syst
ems,
rel
evan
t st
andar
ds
and b
est
pra
ctic
e.
2
Produce
tim
esca
les
for
action
2.1
pro
duce
and a
gre
e a t
imes
cale
in c
onju
nct
ion w
ith
oth
ers
to e
nsu
re c
om
plia
nce
is
mai
nta
ined
2.2
dis
cuss
im
ple
men
tation o
f pre
venta
tive
act
ion t
o
min
imis
e in
stan
ces
of non-c
om
plia
nce
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
183
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Pre
sent
inte
rnal
audit
report
s 3.1
ve
rify
pre
venta
tive
and c
orr
ective
act
ion a
s part
of
the
audit
3.2
co
mpile
a r
eport
on long t
erm
audit t
rends
3.3
ci
rcula
te a
udit r
eport
to k
ey o
rganis
atio
nal
conta
cts.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
184
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
185
Unit 46: Understand how to Report on Compliance with Food Safety Requirements in Operations
Unit reference number: L/601/9681
QCF level: 4
Credit value: 4
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who need to understand food safety auditing, in a food or animal feed business. The unit is designed for use primarily by managers and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when food safety auditing in operations or animal feed production. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
186
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
reco
rds
and
report
s re
lating t
o inte
rnal
au
dits
1.1
ex
pla
in r
ecord
ing a
nd r
eport
ing p
roce
dure
s re
lating
to q
ualit
y co
ntr
ol, inte
rnal
audits
and food s
afe
ty
man
agem
ent
syst
ems
1.2
ex
pla
in h
ow
to m
ake
reco
mm
endat
ions
to im
pro
ve
qual
ity
contr
ol an
d inte
rnal
audits
1.3
def
ine
good m
anufa
cturing p
ract
ices
(G
MP)
re
leva
nt
to t
he
scope
of th
e au
dit
1.4
ex
pla
in a
uditin
g p
ract
ices
incl
udin
g s
econd a
nd
third p
arty
insp
ections.
2
Know
about
regula
tions
rela
ting t
o f
ood s
afe
ty
stan
dar
ds
2.1
diffe
rentiat
e bet
wee
n t
he
regula
tions
and leg
al a
nd
cert
ific
atio
n r
equirem
ents
for
the
oper
atio
nal
in
spec
tion
2.2
ex
pla
in h
ow
to a
pply
eff
ective
food s
afet
y st
andar
ds
2.3
ex
pla
in w
hat
const
itute
s non-c
om
plia
nce
and t
he
org
anis
atio
nal
im
plic
ations
for
food s
afet
y
2.4
des
crib
e how
to r
evie
w t
he
effe
ctiv
enes
s of
corr
ective
act
ions.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
187
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
about
the
role
s an
d
resp
onsi
bili
ties
of th
ose
in
volv
ed in t
he
audit
pro
cess
3.1
ex
pla
in t
he
role
s, r
esponsi
bili
ties
and lev
els
of
auth
ority
of th
e fo
od s
afet
y m
anag
emen
t te
am
3.2
ex
pla
in t
he
role
s an
d r
esponsi
bili
ties
of an
auditor.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
188
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
189
Unit 47: Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations
Unit reference number: F/602/5834
QCF level: 3
Credit value: 1
Guided learning hours: 6
Unit summary
This unit supports workforce development for those who control and monitor safe supply of raw materials and ingredients in a food or animal feed business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, controlling and monitoring safe supply of raw materials and ingredients in food operations or animal feed production. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
190
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Car
ry o
ut
chec
ks t
o
ensu
re t
he
acce
pta
nce
of
supplie
s
1.1
ca
rry
out
chec
ks t
o e
nsu
re s
upplie
s co
nfo
rm t
o t
he
org
anis
atio
n’s
spec
ific
atio
ns
1.2
ac
cept
only
supplie
s w
hic
h m
eet
the
spec
ifie
d
criter
ia
1.3
re
port
and t
ake
act
ion if th
ere
are
def
icie
nci
es o
r dis
crep
anci
es w
ith s
upplie
s
1.4
m
ake
reco
mm
endations
to im
pro
ve t
he
qualit
y and
effici
ency
of
supply
.
2
Mai
nta
in r
ecord
s of
supplie
s 2.1
re
cord
info
rmat
ion in lin
e w
ith s
upplie
r au
ditin
g
requirem
ents
2.2
co
mple
te s
upply
pro
cedure
docu
men
tation.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
191
Unit 48: Understand how to Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations
Unit reference number: J/602/5835
QCF level: 3
Credit value: 3
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who understand how to control and monitor safe supply of raw materials and ingredients, in a food or animal feed business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when controlling and monitoring safe supply of raw materials and ingredients in food operations or animal feed production. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
192
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to c
ontr
ol an
d
monitor
supplie
s of
raw
m
ater
ials
and ingre
die
nts
1.1
des
crib
e th
e re
cord
sys
tem
s an
d r
equirem
ents
for
audit o
f su
pply
1.2
ex
pla
in t
he
requirem
ents
for
cert
ific
ates
of
confo
rmity
1.3
ex
pla
in t
he
requirem
ents
for
trace
abili
ty p
urp
ose
s
1.4
des
crib
e co
rrec
tive
act
ions
to b
e ta
ken o
n r
ecei
pt
of
non-c
onfo
rmin
g p
roduct
s or
raw
mat
eria
ls.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
193
Unit 49: Manage and Evaluate Production Performance in Food Manufacture
Unit reference number: L/602/5836
QCF level: 4
Credit value: 5
Guided learning hours: 36
Unit summary
This unit supports workforce development for those who manage and evaluate production performance in a food business. The unit is designed for use primarily by managers and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, managing and evaluating production performance in food manufacture. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
194
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Org
anis
e oper
atio
nal
act
ivitie
s to
mee
t re
quirem
ents
1.1
ag
ree
requirem
ents
with t
he
rele
vant
peo
ple
in
suff
icie
nt
det
ail to
allo
w w
ork
to b
e pla
nned
and
org
anis
ed
1.2
dev
elop p
lans
and o
rgan
ise
work
so t
hat
re
quirem
ents
can
be
met
within
agre
ed t
imes
cale
s
1.3
en
sure
org
anis
atio
nal
pro
cedure
s fo
r re
cord
ing
pla
ns
and m
ethods
are
follo
wed
1.4
ex
pla
in p
lans
to t
he
rele
vant
peo
ple
and a
t an
ap
pro
priat
e le
vel an
d p
ace
1.5
giv
e opport
unitie
s fo
r re
leva
nt
peo
ple
to m
ake
re
com
men
dat
ions
for
impro
ving y
our
pla
ns
and
met
hods
1.6
w
ith r
elev
ant
peo
ple
, ch
eck
the
under
stan
din
g o
f,
and c
om
mitm
ent
to,
the
pla
ns.
2
Mai
nta
in a
pro
duct
ive
work
envi
ronm
ent
2.1
en
sure
the
work
envi
ronm
ent
is s
uitab
le for
the
activi
ty,
dea
ling w
ith a
ny
pro
ble
ms
2.2
m
akin
g s
ure
work
ing c
onditio
ns
and t
he
use
of
reso
urc
es a
re in lin
e w
ith c
urr
ent
legis
lation a
nd
org
anis
atio
nal
pro
cedure
s
2.3
re
ceiv
e an
d m
ake
rec
om
men
dations
for
impro
ving
conditio
ns
and p
ass
them
to t
he
rele
vant
peo
ple
2.4
ch
eck
equip
men
t is
use
d a
nd m
ainta
ined
acc
ord
ing
to r
ecom
men
ded
sch
edule
s an
d p
roce
dure
s
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
195
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2.5
re
port
acc
iden
ts a
nd inci
den
ts t
o t
he
rele
vant
peo
ple
and c
om
ple
te t
he
rele
vant
docu
men
tation.
3
Mai
nta
in o
per
atio
ns
nec
essa
ry t
o m
eet
requirem
ents
3.1
ch
eck
that
all
supplie
rs a
re a
ble
to m
eet
requirem
ents
3.2
en
sure
that
oper
atio
ns
consi
sten
tly
mee
t pro
duct
an
d d
eliv
ery
spec
ific
atio
ns
3.3
m
ainta
in s
yste
ms
to m
onitor
the
achie
vem
ent
of
spec
ific
atio
ns
3.4
ta
ke a
ny
required
corr
ective
act
ion a
nd info
rm
oth
ers
of any
nec
essa
ry c
han
ges
lik
ely
to a
ffec
t th
em
3.5
ev
aluat
e fa
ctors
cap
able
of
causi
ng d
isru
ption t
o
oper
atio
ns
and t
ake
action t
o m
inim
ise
thei
r pote
ntial
effec
ts
3.6
co
mple
te r
ecord
s, a
nd r
ecei
ve a
nd p
ass
on
reco
mm
endat
ions
for
impro
ving o
per
ations
to t
he
rele
vant
peo
ple
pro
mptly.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
196
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Eva
luat
e oper
atio
nal
per
form
ance
4.1
re
view
yie
lds,
tar
get
s, o
utp
uts
and q
ual
ity
dat
a fr
om
oper
ational
act
ivity
4.2
in
terp
ret
oper
atio
nal
dat
a an
d info
rmation t
o c
hec
k cu
rren
t per
form
ance
in r
elat
ion t
o t
arg
ets
4.3
pre
sent
ass
essm
ent
of per
form
ance
to r
elev
ant
peo
ple
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
197
Unit 50: Understand how to Manage and Evaluate Production Performance in Food Manufacture
Unit reference number: R/602/5837
QCF level: 4
Credit value: 5
Guided learning hours: 40
Unit summary
This unit supports workforce development for those who need to understand how to manage and evaluate production performance, in a food business. The unit is designed for use primarily by managers and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when managing and evaluating production performance in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
198
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to p
lan w
ork
ac
tivi
ties
1.1
det
ail th
e princi
ple
s of pla
nnin
g w
ork
act
ivitie
s
1.2
se
t obje
ctiv
es a
nd p
riorities
to e
nsu
re r
equirem
ents
ar
e ef
fect
ivel
y m
et
1.3
ex
pla
in h
ow
to iden
tify
the
requirem
ent
of
peo
ple
fo
r pla
nnin
g o
per
atio
ns
1.4
outlin
e th
e ke
y le
gal
, re
gula
tory
and e
thic
al
requirem
ents
that
affec
t oper
ations.
2
Know
how
to
com
munic
ate
with o
ther
s 2.1
ex
pla
in h
ow
to c
om
munic
ate
with o
ther
s, inte
rnal
ly
and e
xter
nal
ly
2.2
des
crib
e th
e diffe
rent
met
hods
of co
mm
unic
atio
n
that
can
be
adopte
d
2.3
ex
pla
in h
ow
to m
ake
reco
mm
endat
ions
2.4
def
ine
org
anis
atio
nal
pro
cedure
s an
d t
imin
g for
com
munic
atio
n,
reco
rdin
g a
nd r
eport
ing
2.5
det
ail to
whom
you n
eed t
o r
eport
, pre
sent
and
mak
e re
com
men
dat
ions
2.6
ex
pla
in h
ow
rec
ord
s ar
e co
mple
ted a
nd w
ho h
as
acce
ss t
o t
hem
2.7
def
ine
org
anis
atio
nal
pro
cedure
s fo
r acc
iden
ts a
nd
inci
den
ts.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
199
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to m
ainta
in
oper
atio
nal per
form
ance
3.1
des
crib
e how
to e
nco
ura
ge
oth
ers
to m
ainta
in a
nd
impro
ve a
pro
duct
ive
work
envi
ronm
ent
3.2
ex
pla
in h
ow
to e
nco
ura
ge
and e
nab
le o
ther
s to
co
ntr
ibute
to im
pro
ving o
per
atio
nal
effic
iency
3.3
det
ail org
anis
atio
nal
pro
cedure
s fo
r fa
cilit
ating a
nd
man
agin
g c
ontinuous
impro
vem
ent
3.4
ex
pla
in h
ow
to e
nsu
re y
ield
s, t
arg
ets
and o
utp
uts
ar
e co
nsi
sten
tly
met
3.5
des
crib
e how
to iden
tify
fact
ors
whic
h c
ause
and
whic
h m
ight
cause
, dis
ruption t
o o
per
atio
ns
3.4
ex
pla
in h
ow
to d
evel
op a
nd im
ple
men
t oper
atio
nal
co
rrec
tive
act
ions.
4
Know
how
to m
anag
e fo
od
oper
atio
ns
4.1
. ex
pla
in h
ow
to c
hec
k pro
duct
spec
ific
atio
ns
4.2
. ex
pla
in h
ow
to e
nsu
re t
he
work
envi
ronm
ent
is
conduci
ve t
o w
ork
act
ivitie
s
4.3
. des
crib
e th
e m
ainte
nan
ce s
ched
ule
s an
d c
onditio
ns
nec
essa
ry t
o m
ain
tain
equip
men
t
4.4
. ex
pla
in h
ow
to m
ainta
in a
deq
uat
e re
sourc
es
4.5
. ex
pla
in h
ow
to c
hec
k org
anis
atio
nal
supplie
s an
d
reso
urc
es.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
200
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
201
Unit 51: Contribute to Optimising Work Areas in Food Manufacture
Unit reference number: Y/602/5838
QCF level: 3
Credit value: 3
Guided learning hours: 26
Unit summary
This unit supports workforce development for those who contribute to optimising work areas in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, contributing to optimising work areas in food manufacture. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
202
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Contr
ol th
e pre
par
atio
n o
f th
e w
ork
are
a an
d
equip
men
t fo
r use
1.1
ac
cess
and inte
rpre
t in
form
ation a
nd inst
ruct
ions
for
the
use
of
the
work
are
a a
nd e
quip
men
t
1.2
as
sess
the
impact
of
inst
ruct
ions
on o
per
ations
1.3
al
loca
te d
uties
and r
esponsi
bili
ties
to o
ther
s ac
cord
ing t
o t
hei
r pro
ven c
om
pet
ence
and
avai
labili
ty
1.4
in
spec
t th
e w
ork
loca
tion,
mach
iner
y an
d
equip
men
t to
ensu
e th
ey c
om
ply
with s
tatu
tory
, en
viro
nm
ent
and o
per
atio
nal re
quirem
ents
1.5
ch
eck
that
ser
vice
s and u
tilit
ies
avai
lable
in t
he
work
loca
tion m
eet
oper
atio
nal
req
uirem
ents
1.6
ch
eck
that
suff
icie
nt
quan
tities
of m
ater
ials
m
achin
es a
nd e
quip
men
t are
ava
ilable
for
pro
duct
ion.
2
Monitor
the
use
of w
ork
ar
eas
and e
quip
men
t 2.1
ev
aluat
e re
port
s re
ceiv
ed o
n t
he
stat
us
of
mac
hin
ery
and e
quip
men
t aft
er s
tart
-up
2.2
id
entify
the
impac
t of m
ach
iner
y an
d e
quip
men
t per
form
ance
on o
per
atio
ns
2.3
re
cord
the
contr
ave
ntions
of
regula
tions
and
oper
atio
nal pro
cedure
s, a
nd m
ake
docu
men
tation
avai
lable
to r
elev
ant
peo
ple
2.4
re
port
contr
aven
tions
to t
he
rele
vant
peo
ple
2.6
ta
ke c
orr
ective
act
ion w
ithin
the
limits
of
ow
n
auth
ority
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
203
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Contr
ol th
e use
of w
ork
ar
eas
to m
eet
pro
duct
ion
targ
ets
3.1
ac
cess
and inte
rpre
t th
e pro
duct
ion r
equirem
ents
to
achie
ve t
he
pro
duct
ion t
arget
s an
d q
ual
ity
spec
ific
atio
ns
3.2
cl
arify
conflic
ting info
rmat
ion w
ith r
elev
ant
peo
ple
3.3
ag
ree
and im
ple
men
t pro
duct
ion r
equirem
ents
with
rele
vant
peo
ple
3.4
ev
alu
ate
the
indiv
iduals
’ outp
uts
again
st p
roduct
ion
targ
ets
and q
ual
ity
spec
ific
atio
ns
3.5
org
anis
e w
ork
sch
edule
s to
mee
t oper
atio
nal
re
quirem
ents
, ta
king a
ccount
of:
–
rest
per
iods
–
tediu
m o
f ac
tivi
ty
–
indiv
idual
s’ c
om
pet
ence
3.6
co
nfirm
with r
elev
ant
peo
ple
, th
at q
ual
ity
spec
ific
atio
ns,
thro
ughput
targ
ets
and o
utp
ut
are
met
3.7
id
entify
pro
ble
ms
affec
ting t
he
qual
ity
of
pro
duct
s an
d o
utp
ut
targ
ets
3.8
ta
ke c
orr
ective
act
ions
within
the
limits
of ow
n
auth
ority
.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
204
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Contr
ol w
ork
com
ple
tion
pro
cedure
s 4.1
m
inim
ise
was
tage
of
consu
mab
le ite
ms
and o
ther
m
ater
ials
4.2
re
cycl
e re
-usa
ble
mat
eria
ls a
ccord
ing t
o o
per
atio
nal
and s
tatu
tory
req
uirem
ents
4.3
co
mple
te w
ork
in t
he
allo
tted
tim
e an
d w
ithin
oper
atio
nal co
nst
rain
ts
4.4
re
port
work
whic
h c
annot
be
com
ple
ted in t
he
allo
tted
tim
e to
the
rele
vant
peo
ple
4.5
co
mple
te d
ocu
men
tation a
nd m
ake
it a
vaila
ble
to
the
rele
vant
peo
ple
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
205
Unit 52: Understand how to Contribute to Optimising Work Areas in Food Manufacture
Unit reference number: D/602/5839
QCF level: 3
Credit value: 3
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who contribute to optimising work areas in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to optimising work areas in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
206
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
what
the
requirem
ents
of
optim
isin
g w
ork
are
as a
re
1.1
des
crib
e th
e ty
pes
of
info
rmat
ion a
nd inst
ruct
ions
nee
ded
to c
ontr
ol th
e pre
para
tion o
f th
e w
ork
are
a
1.2
ex
pla
in h
ow
to a
cces
s, inte
rpre
t an
d e
valu
ate
info
rmat
ion a
nd inst
ruct
ions,
and w
hy
this
nee
ds
to
be
done
1.3
des
crib
e how
conflic
t ca
n a
rise
bet
wee
n s
ourc
es o
f in
form
atio
n a
nd h
ow
to r
esolv
e it
1.4
outlin
e th
e re
port
ing a
nd r
ecord
ing p
roce
dure
s,
expla
in h
ow
to c
om
ple
te d
ocu
men
tation a
nd
des
crib
e w
ho t
o m
ake
it
availa
ble
to
1.5
ex
pla
in w
hy
acc
ura
te a
nd c
om
ple
te r
ecord
s ar
e im
port
ant
and h
ow
to a
sses
s th
eir
impact
1.6
st
ate
why
contr
ave
ntion o
f st
atuto
ry r
egula
tions
nee
ds
to b
e re
cord
ed a
nd r
eport
ed.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
207
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to c
ontr
ol w
ork
ar
eas
2.1
outlin
e w
hy
report
s nee
d t
o b
e re
ceiv
ed o
n t
he
stat
us
of
mac
hin
ery
afte
r st
art-
up
2.2
ex
pla
in h
ow
to c
hec
k th
at p
roduct
ion t
arget
s,
outp
ut
and q
ual
ity
spec
ific
atio
ns,
thro
ughput
targ
ets
and w
hy
this
nee
ds
to b
e done
at r
egula
r in
terv
als
2.3
ex
pla
in t
he
effe
cts
of
was
tage
on p
roduct
ion a
nd o
n
the
org
anis
atio
n a
nd h
ow
to m
inim
ise
it
2.4
des
crib
e how
to r
ecyc
le r
e-usa
ble
mat
eria
ls a
nd
why
they
should
be
recy
cled
2.5
ex
pla
in t
he
import
ance
of under
stan
din
g t
he
com
pet
ence
and a
vaila
bili
ty o
f oth
ers
in t
he
work
ar
ea a
nd d
escr
ibe
to a
lloca
te r
ole
s an
d
resp
onsi
bili
ties
2.6
des
crib
e how
to d
eal w
ith r
est
per
iods,
ted
ium
of
activi
ty a
nd d
iver
sity
of
indiv
idual co
mpet
ence
2.7
ex
pla
in w
hy
indiv
iduals
’ outp
uts
should
be
eval
uat
ed a
gai
nst
pro
duct
ion t
arget
s an
d q
ual
ity
spec
ific
atio
ns
and h
ow
to c
onduct
the
eval
uat
ion.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
208
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to m
onitor
and
mai
nta
in w
ork
are
as
3.1
ex
pla
in h
ow
to insp
ect
all
asp
ects
of th
e w
ork
are
a,
and w
hy
it is
import
ant
to c
arr
y out
insp
ections
3.2
des
crib
e re
asons
why
faults
and p
roble
ms
occ
ur
in
work
are
as
3.3
outlin
e how
to iden
tify
pro
ble
ms
and w
hy
they
this
sh
ould
be
done
as
early
as p
oss
ible
3.4
ex
pla
in t
he
import
ance
of th
e ra
nge
of
corr
ective
ac
tions
and p
roce
dure
s ava
ilable
, an
d t
o d
eal w
ith
pro
ble
ms
3.5
outlin
e w
hy
work
nee
ds
to b
e co
mple
ted in t
he
allo
tted
tim
e, h
ow
this
can
be
achie
ved
3.6
ex
pla
in w
hy
it is
import
ant
to inve
stig
ate
and r
eport
w
ork
whic
h c
annot
be
achie
ved.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
209
Unit 53: Diagnose Problems in Food Operations
Unit reference number: A/602/4617
QCF level: 3
Credit value: 3
Guided learning hours: 14
Unit summary
This unit supports workforce development for those who diagnose problems in food operations within a food business. The unit is designed for use primarily by operatives, team leaders, supervisors, technicians and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, when diagnosing problems in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
210
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Iden
tify
pro
ble
ms
1.1
id
entify
diffe
rence
s fr
om
norm
al o
per
ating
conditio
ns
quic
kly
1.2
as
sess
the
impact
of
pro
ble
ms
1.3
ta
ke a
ctio
n t
o e
nsu
re s
afet
y of
self a
nd c
olle
agues
.
2
Dia
gnose
pro
ble
ms
2.1
ch
eck
and f
ollo
w leg
al or
regula
tory
req
uirem
ents
fo
r:
–
hyg
iene
–
hea
lth a
nd s
afe
ty
–
envi
ronm
enta
l st
andard
s
2.2
es
tablis
h t
he
nat
ure
, ca
use
and t
he
effe
ct o
f th
e pro
ble
ms
2.3
in
vest
igate
pro
ble
ms
in a
saf
e and c
ost
-eff
ective
m
anner
, w
ith m
inim
um
del
ay o
r w
asta
ge.
3
Rep
ort
pro
ble
ms
3.1
co
mm
unic
ate
pro
ble
ms
to t
he
rele
vant
per
son
3.2
co
mple
te a
nd p
roce
ss a
ll re
cord
s.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
211
Unit 54: Understand how to Diagnose Problems in Food Operations
Unit reference number: F/602/4618
QCF level: 3
Credit value: 3
Guided learning hours: 16
Unit summary
This unit supports workforce development for those who need to know how to diagnose problems in a food business. The unit is designed for use primarily by operatives, team leaders, supervisors, technicians and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when applying workplace organisation techniques for achieving excellence in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
212
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to iden
tify
pro
ble
ms
1.1
outlin
e st
andar
ds
of
hea
lth,
safe
ty a
nd h
ygie
ne
that
ar
e re
quired
and t
he
import
ance
of ap
ply
ing t
hem
1.2
ex
pla
in t
he
busi
nes
s’s
nee
d for
pro
ble
m s
olv
ing
1.3
ev
aluat
e th
e ben
efits
of fo
rmal
ised
pro
ble
m s
olv
ing
1.4
su
mm
aris
e oper
ating p
roce
dure
s, s
tandard
s an
d
critic
al co
ntr
ol fa
ctors
in o
wn w
ork
are
a
1.5
cl
arify
limits
of ow
n a
uth
ority
and r
eport
ing
arra
ngem
ents
in t
he
even
t of pro
ble
ms
that
cannot
be
reso
lved
.
2
Know
how
to d
iagnose
pro
ble
ms
2.1
su
mm
aris
e how
pla
nt,
equip
men
t, t
ools
, and
test
ing e
quip
men
t w
ork
and a
re u
sed
2.2
ex
pla
in p
roduct
and p
roce
ss s
pec
ific
ations
and h
ow
to
iden
tify
dev
iations
from
them
2.3
outlin
e ty
pic
al o
per
atin
g p
roble
ms
in o
wn w
ork
are
a
and t
hei
r poss
ible
eff
ect
on o
ther
oper
atio
ns
2.4
ex
pla
in h
ow
to inve
stig
ate
pro
ble
ms
in a
saf
e an
d
cost
-eff
ective
man
ner
and t
he
import
ance
of doin
g
so
2.5
ex
pla
in h
ow
to d
efin
e an
d v
erify
the
root
cause
of
pro
ble
ms
2.6
outlin
e m
ethods
that
can
be
use
d t
o g
ather
ev
iden
ce a
bout
pro
ble
ms
2.7
outlin
e how
to a
nal
yse
pro
ble
ms
to d
eter
min
e th
eir
nat
ure
, ca
use
and e
ffec
ts.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
213
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to
com
munic
ate
pro
ble
ms
3.1
ex
pla
in lin
es a
nd m
ethods
of ef
fect
ive
com
munic
atio
n a
nd t
he
import
ance
of usi
ng t
hem
3.2
su
mm
aris
e th
e docu
men
tation r
equirem
ents
and
the
import
ance
of
mee
ting t
hem
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
214
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
215
Unit 55: Resolve Problems in Food Operations
Unit reference number: J/602/4619
QCF level: 3
Credit value: 3
Guided learning hours: 16
Unit summary
This unit supports workforce development for those who resolve problems in a food business. The unit is designed for use primarily by operatives, team leaders, supervisors, technicians and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, when resolving problems in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
216
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Est
ablis
h w
hat
the
pro
ble
ms
are
1.1
ch
eck
and f
ollo
w leg
al or
regula
tory
req
uirem
ents
fo
r;
–
hyg
iene
–
hea
lth a
nd s
afe
ty
–
envi
ronm
enta
l st
andard
s
1.2
ch
eck
the
avai
lable
info
rmation a
nd c
larify
or
seek
fu
rther
info
rmat
ion.
2
Imple
men
t so
lutions
2.1
se
lect
solu
tions
whic
h a
re e
ffec
tive
in r
elation t
o
oper
atio
nal re
quirem
ents
2.2
en
sure
that
the
corr
ective
act
ions
det
erm
ined
mee
t w
ith o
rgan
isat
ional
req
uirem
ents
2.3
im
ple
men
t ow
n c
hose
n s
olu
tion t
o r
esto
re o
per
ating
conditio
ns
safe
ly a
nd e
ffec
tive
ly
2.4
m
onitor
oper
atio
ns
to e
nsu
re t
hat
corr
ect
oper
atin
g
conditio
ns
are
met
and m
ainta
ined
2.5
co
mm
unic
ate
the
resu
lts
of ow
n a
ctio
ns
to t
he
rele
vant
per
son.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
217
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Rep
ort
on f
urt
her
act
ion t
o
be
take
n
3.1
id
entify
the
nee
d for
furt
her
work
and r
eport
this
to
the
rele
vant
per
son in s
uffic
ient
det
ail
for
action t
o
be
take
n
3.2
m
ake
sugges
tions
to p
reve
nt
the
pro
ble
m f
rom
hap
pen
ing a
gai
n a
nd w
ays
to im
pro
ve o
per
atio
ns
to
man
ager
s an
d c
olle
agues
3.3
co
mple
te a
nd p
roce
ss a
ll re
cord
s.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
218
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
219
Unit 56: Understand how to Resolve Problems in Food Operations
Unit reference number: A/602/4620
QCF level: 3
Credit value: 4
Guided learning hours: 22
Unit summary
This unit supports workforce development for those who need to know how to resolve problems in a food business. The unit is designed for use primarily by operatives, team leaders, supervisors, technicians and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when applying workplace organisation techniques for achieving excellence in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
220
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to e
stab
lish
what
the
pro
ble
ms
are
1.1
outlin
e st
andar
ds
of
hea
lth,
safe
ty a
nd h
ygie
ne
and
the
import
ance
of
apply
ing t
hem
1.2
ex
pla
in h
ow
the
pla
nt
and e
quip
men
t w
ork
s
1.3
su
mm
aris
e th
e pro
duct
and p
roce
ss s
pec
ific
atio
ns,
th
e oper
atin
g p
roce
dure
s, a
nd s
tandar
ds
in t
he
area
of w
ork
1.4
det
ail w
her
e fu
rther
info
rmation c
an b
e so
urc
ed
1.5
ex
pla
in t
ypic
al o
per
atin
g p
roble
ms
that
occ
ur
in
ow
n w
ork
are
a an
d t
hei
r poss
ible
effec
t on o
ther
oper
atio
ns
1.6
outlin
e how
to a
nal
yse
pro
ble
ms
in a
sys
tem
atic
way
and w
hy
it is
import
ant
to d
o s
o
1.7
cl
arify
the
limits
of ow
n a
uth
ori
ty a
nd r
eport
ing
arra
ngem
ents
in t
he
even
t of pro
ble
ms
that
cannot
be
reso
lved
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
221
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to im
ple
men
t so
lutions
2.1
outlin
e th
e ac
tion t
o t
ake
in r
esponse
to o
per
atin
g
pro
ble
ms
2.2
su
mm
aris
e th
e fa
ctors
to t
ake
into
consi
der
atio
n
when
sel
ecting s
olu
tions
2.3
outlin
e how
to a
sses
s th
e im
pact
of
solu
tions
on
oth
er o
per
atio
ns
2.4
ex
pla
in h
ow
and w
hen
to u
se t
empora
ry a
nd
per
man
ent
solu
tions
to r
esto
re o
per
atio
ns
in a
n
effe
ctiv
e w
ay.
2.5
ex
pla
in h
ow
to m
onitor
pro
duct
inte
grity
during a
nd
afte
r ove
rcom
ing p
roble
ms
and t
he
import
ance
of
this
2.6
ex
pla
in h
ow
to e
valu
ate
the
effe
ctiv
enes
s of
solu
tions
imple
men
ted.
3
Know
how
to r
eport
on
furt
her
act
ion t
o b
e ta
ken
3.1
outlin
e th
e lin
es a
nd m
ethods
of ef
fect
ive
com
munic
atio
n a
nd t
he
import
ance
of usi
ng t
hem
3.2
su
mm
aris
e th
e re
cord
ing a
nd c
om
munic
atio
n
nee
ds,
and t
he
import
ance
of usi
ng t
hem
corr
ectly.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
222
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
223
Unit 57: Monitor and Control Throughput to Achieve Targets in Food Operations
Unit reference number: F/602/4697
QCF level: 3
Credit value: 2
Guided learning hours: 9
Unit summary
This unit supports workforce development for those who monitor and control throughput to achieve targets in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, monitoring and controlling throughput to achieve targets in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
224
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Monitor
and c
ontr
ol
thro
ughput
to a
chie
ve
targ
ets
1.1
org
anis
e w
ork
to m
eet
pre
det
erm
ined
sch
edule
s,
targ
ets
and m
ake
eff
ective
use
of re
sourc
es
1.2
re
cord
the
volu
me
of
thro
ughput
in lin
e w
ith
oper
atio
nal re
quirem
ents
1.3
re
cord
pro
duct
ion r
un o
utp
ut
targ
ets
within
the
agre
ed o
per
atio
nal par
amet
ers
1.4
in
vest
igate
outp
ut
targ
ets
within
the
oper
ational
par
amet
ers.
2
Tak
e ac
tion t
o r
esolv
e pro
ble
ms
affe
ctin
g v
olu
me
of th
roughput
2.1
id
entify
pro
ble
ms
affec
ting t
he
volu
me
of
thro
ughput
2.2
ta
ke c
orr
ective
act
ion t
o r
ectify
and m
inim
ise
the
effe
cts
of th
e pro
ble
ms
2.3
re
port
pro
ble
ms,
whic
h e
xcee
d t
he
limits
of ow
n
auth
ority
, to
the
rele
vant
peo
ple
2.4
re
solv
e pro
ble
ms
that
fall
within
ow
n lim
its
of
resp
onsi
bili
ty.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
225
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
226
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
227
Unit 58: Understand how to Monitor and Control Throughput to Achieve Targets in Food Operations
Unit reference number: J/602/4698
QCF level: 3
Credit value: 3
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who understand how to monitor quality of work activities, in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when understanding how to monitor quality of work activities in food operations. It can be assessed on or off the job. The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
228
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
the
bes
t ad
vice
and g
uid
ance
su
rroundin
g m
onitori
ng
qual
ity
1.1
des
crib
e th
e im
port
ance
of
confo
rmin
g t
o s
tatu
tory
re
gula
tion
1.2
ev
aluat
e cu
rren
t pra
ctic
es for
com
plia
nce
with
stan
dar
d o
per
atin
g p
roce
dure
s
1.3
ex
pla
in t
he
import
ance
of org
anis
ing w
ork
to m
eet
pre
-det
erm
ined
sch
edule
s.
2
Know
about
monitoring
pro
cedure
s fo
r qualit
y of
work
2.1
lis
t th
e pro
cedure
s fo
r m
onitoring q
ual
ity
of w
ork
2.2
ev
aluat
e th
e lin
es o
f re
port
ing
2.3
st
ate
wher
e to
obta
in a
dvi
ce a
nd s
upport
to
monitor
qual
ity
2.4
ex
pla
in w
hy
it is
import
ant
to m
ake
reco
mm
endat
ions
for
continuous
impro
vem
ent.
3
Know
about
monitoring
pro
cedure
s fo
r th
roughput
3.1
ex
pla
in t
he
import
ance
of m
onitoring t
hro
ughput
3.2
des
crib
e ty
pes
of m
onitoring s
yste
ms
and h
ow
they
ar
e use
d t
o m
onitor
thro
ughput
3.3
des
crib
e act
ions
that
can
be
take
n t
o m
inim
ise
pro
ble
ms
affe
ctin
g t
hro
ughput
3.4
des
crib
e how
to iden
tify
and s
olv
e pro
ble
ms
whic
h
affe
ct t
hro
ughput
3.5
ex
pla
in w
hy
monitoring a
nd c
ontr
ol sy
stem
s are
use
d.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
229
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Know
how
to r
ecord
qual
ity
of
work
iss
ues
4.1
ex
pla
in w
hy
it is
import
ant
to k
eep a
ccura
te a
nd
com
ple
te r
ecord
s
4.2
des
crib
e how
to r
ecord
pro
ble
ms
4.3
des
crib
e w
hy
corr
ective
act
ion p
lans
are
im
port
ant.
5
Know
about
solv
ing
pro
ble
ms
affe
ctin
g
thro
ughput
5.1
des
crib
e how
to iden
tify
and s
olv
e pro
ble
ms
whic
h
affe
ct t
hro
ughput
5.2
ev
aluat
e how
oper
atio
nal
para
met
ers
affec
t th
e ach
ieve
men
t of
outp
ut
targ
ets
5.3
su
mm
aris
e th
e co
nse
quen
ces
of
inef
fect
ive
monitoring,
contr
ol sy
stem
s an
d p
roce
sses
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
230
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
231
Unit 59: Secure Commitment to an Achieving Excellence Strategy in Food Operations
Unit reference number: F/601/9659
QCF level: 4
Credit value: 4
Guided learning hours: 23
Unit summary
This unit supports workforce development for those who secure commitment to an achieving excellence strategy in food manufacturing or supply operations. The unit is designed for use primarily by managers, technicians and others who carry out these FME workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, when securing commitment to an achieving excellence strategy in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Any observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
232
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Produce
pla
ns
for
secu
ring
com
mitm
ent
to t
he
stra
tegy
1.1
re
view
the
implic
atio
ns
and r
equirem
ents
of th
e ac
hie
ving e
xcel
lence
str
ateg
y
1.2
dra
ft a
nd a
gre
e pla
ns
for
secu
ring c
om
mitm
ent
to
the
stra
tegy
with t
he
rele
vant
colle
agues
and
stak
ehold
ers
1.3
co
nfirm
the
key
obje
ctiv
es,
scope
of th
e pla
ns
and
the
ava
ilable
res
ourc
es w
ith r
elev
ant
colle
agues
an
d a
ny
key
stak
ehold
ers
1.4
m
ake
final ch
anges
to p
lans
wher
e nec
essa
ry a
nd
confirm
the
final
pla
ns
with t
he
rele
vant
peo
ple
.
2
Sec
ure
com
mitm
ent
to t
he
stra
tegy
2.1
brief
colle
agues
and a
ny
chan
ge
and im
pro
vem
ent
team
man
ager
s on p
lans,
and c
larify
thei
r ro
les
and
resp
onsi
bili
ties
2.2
im
ple
men
t ow
n p
lan f
or
secu
ring c
om
mitm
ent
2.3
se
lect
and a
pply
a r
ange
of direc
tive
tools
and
tech
niq
ues
appro
priate
to t
he
nee
ds
for:
–
neg
otiating
–
influen
cing
–
per
suadin
g
–
agre
eing
2.4
co
mm
unic
ate
pro
gre
ss t
o m
anagem
ent,
any
key
stak
ehold
ers
and o
ther
rel
evan
t peo
ple
on a
reg
ula
r bas
is
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
233
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2.5
id
entify
in t
he
light
of pro
gre
ss a
ny
chan
ges
re
quired
to p
lan for
secu
ring c
om
mitm
ent,
obta
inin
g a
gre
emen
t fr
om
the
rele
vant
peo
ple
w
her
e nec
essa
ry
2.6
ac
hie
ve o
wn p
lans
for
secu
ring c
om
mitm
ent
2.7
co
nfirm
satisf
acto
ry c
om
ple
tion o
f ow
n p
lan w
ith
the
rele
vant
peo
ple
and a
ny
key
stak
ehold
ers.
3
Obta
in a
nd p
rovi
de
feed
back
on s
ecuring
com
mitm
ent
to t
he
stra
tegy
3.1
ev
alu
ate
the
impact
of act
ivitie
s to
sec
ure
co
mm
itm
ent,
iden
tify
ing w
hat
les
sons
can b
e le
arned
and r
ecognis
ing t
he
contr
ibutions
of an
y co
lleag
ues
3.2
se
ek fee
dbac
k on t
he
valu
e of ow
n c
ontr
ibution t
o
secu
ring c
om
mitm
ent
to t
he
stra
tegy
3.3
pro
vide
feed
bac
k on o
wn c
ontr
ibution t
o s
ecuring
the
com
mitm
ent
of th
e st
rate
gy
to t
he
rele
vant
per
son.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
234
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
235
Unit 60: Understand how to Secure Commitment to an Achieving Excellence Strategy in Food Operations
Unit reference number: A/602/4696
QCF level: 4
Credit value: 5
Guided learning hours: 9
Unit summary
This unit supports workforce development for those who understand how to sustain improvement for achieving excellence in a food business.
The unit is designed for use primarily by operatives, team leaders, supervisors, technicians and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when sustaining improvement for achieving excellence in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
236
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
the
under
lyin
g v
isio
n a
nd
stra
tegy
for
impro
vem
ents
1.1
outlin
e th
e org
anis
atio
n’s
vis
ion,
stra
tegy
and
obje
ctiv
es f
or
achie
ving e
xcel
lence
and t
he
reaso
ns
for
the
imple
men
tation o
f im
pro
vem
ent
pro
gra
mm
es
1.2
su
mm
aris
e th
e im
port
ance
of w
ork
ing p
roac
tive
ly
to s
ust
ain
im
pro
vem
ent
pra
ctic
e an
d t
he
impro
vem
ent
pro
gra
mm
e, in a
chie
ving e
xcel
lence
.
2
Know
how
to
syst
ematica
lly s
ust
ain a
n
impro
vem
ent
pro
gra
mm
e
2.1
ex
pla
in t
he
import
ance
of
obje
ctiv
es a
nd h
ow
to
asse
ss p
rogra
mm
e per
form
ance
im
pro
vem
ents
ag
ainst
them
2.2
des
crib
e how
to m
otiva
te s
taff a
nd g
ain t
hei
r co
ntinuin
g c
om
mitm
ent
to p
artici
pat
e in
im
pro
vem
ent
pro
gra
mm
es
2.3
def
ine
the
princi
ple
s an
d p
roce
sses
that
support
, m
ainta
in a
nd c
ontr
ol th
e su
stain
abili
ty o
f im
pro
vem
ent
tech
niq
ues
2.4
su
mm
aris
e how
to e
valu
ate
the
succ
ess
of
impro
vem
ent
pro
gra
mm
e su
stain
abili
ty
2.5
lis
t th
e ra
nge
of in
form
atio
n s
ourc
es a
vaila
ble
to
support
pro
gra
mm
es
2.6
ex
pla
in h
ow
to m
easu
re p
erfo
rman
ce a
nd m
ake
adju
stm
ents
to im
pro
vem
ent
pro
gra
mm
es in t
he
even
t of unfo
rese
en c
ircu
mst
ance
s
2.7
ex
pla
in t
he
import
ance
of
and h
ow
to m
ake
cri
tica
l dec
isio
ns
and c
ontingen
cy p
lans
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
237
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2.8
des
crib
e th
e in
tern
al a
nd r
esourc
e barr
iers
to
chan
ge,
and t
echniq
ues
to d
eal w
ith t
hes
e.
3
Know
how
to
com
munic
ate
about
sust
ain
ing im
pro
vem
ents
3.1
outlin
e th
e te
chniq
ues
use
d t
o c
om
munic
ate
in
form
atio
n v
isual
ly a
bout
the
sust
ain
abili
ty o
f th
e im
pro
vem
ent
pro
cess
3.2
des
crib
e fo
rmal
and info
rmal
com
munic
atio
n
chan
nel
s
3.3
ex
pla
in h
ow
to g
ive,
rec
eive
and e
nab
le f
eedbac
k ab
out
the
sust
ain
abili
ty o
f th
e im
pro
vem
ent
pro
gra
mm
e an
d its
im
port
ance
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
238
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
239
Unit 61: Set up and Maintain Picking and Packing Orders in Food Operations
Unit reference number: M/602/5831
QCF level: 3
Credit value: 3
Guided learning hours: 18
Unit summary
This unit supports workforce development for those who set up and maintain picking and packing orders in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, setting up and maintaining picking and packing orders in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
240
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Co-o
rdin
ate
and c
ontr
ol
the
pro
cess
ing o
f ord
ers
1.1
st
ate
the
syst
ems
and p
roce
dure
s fo
r pro
cess
ing
ord
ers
1.2
in
stru
ct t
he
rele
vant
peo
ple
on h
ow
to p
roce
ss
ord
ers
1.3
pro
cess
the
required
docu
men
tation f
or
ord
er
pro
cess
ing:
–
com
ple
tely
–
accu
rate
ly
–
clea
rly
1.4
fo
llow
org
anis
atio
nal
pro
cedure
s to
dea
l w
ith
pro
ble
ms
and e
rrors
1.5
re
view
ord
er p
roce
ssin
g s
yste
ms
and p
roce
dure
s
1.6
re
com
men
d im
pro
vem
ents
in r
elat
ion t
o p
roce
ssin
g
syst
ems
and p
roce
dure
s.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
241
Lear
nin
g o
utc
om
es
Ass
essm
ent
criter
ia
Evi
den
ce
typ
e
Port
folio
re
fere
nce
Dat
e
2
Set
up t
he
conditio
ns
for
pic
king a
nd p
ack
ing o
f ord
ers
2.1
co
nfirm
sta
ndar
ds
and t
arget
s fo
r pic
king a
nd
pac
king o
f ord
ers
to m
eet
cust
om
er r
equirem
ents
2.2
ta
ke s
uper
viso
ry a
ctio
ns
to e
nable
the
team
to:
–
mee
t sp
ecifie
d t
arget
s
–
mee
t sp
ecifie
d s
tandard
s
–
min
imis
e risk
2.3
al
loca
te r
esourc
es t
o e
nsu
re t
hat
stan
dar
ds
and
targ
ets
are
met
2.4
in
stru
ct p
eople
to p
ack
spec
ific
ord
ers
in food
oper
atio
ns.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
242
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Mai
nta
in t
he
effe
ctiv
enes
s an
d e
ffic
iency
of th
e pic
king a
nd p
ack
ing
pro
cess
3.1
ch
eck
that
the
corr
ect
ord
ers
are
pac
ked a
nd r
eady
for
dis
pat
ch
3.2
fo
llow
the
org
anis
atio
n’s
pro
cedure
s fo
r dea
ling
with p
roble
ms
and d
iscr
epanci
es
3.3
m
easu
re w
ork
outp
uts
in p
icki
ng a
nd p
acki
ng o
f ord
ers
again
st t
arget
s
3.4
use
res
ults
of w
ork
outp
ut
mea
sure
men
t in
pic
king
and p
ack
ing o
f ord
ers
to iden
tify
poss
ible
im
pro
vem
ents
to t
he
pic
king a
nd p
ack
ing p
roce
ss
3.5
ch
eck
that
all
reco
rds
and d
ocu
men
tation a
re
avai
lable
for
the
nex
t st
age
of
the
dis
trib
ution
pro
cess
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
243
Unit 62: Monitor Effectiveness of Picking and Packing Operations in Food Operations
Unit reference number: T/602/5832
QCF level: 3
Credit value: 2
Guided learning hours: 12
Unit summary
This unit supports workforce development for those who monitor effectiveness of picking and packing operations in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, monitoring effectiveness of picking and packing operations in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
244
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Monitor
the
pic
king a
nd
pac
king p
roce
sses
in f
ood
oper
atio
ns
1.1
m
onitor
pro
gre
ss a
gain
st t
arget
s fo
r pre
para
tion o
f ord
ers
for
dis
trib
ution
1.2
ch
eck
that
the
qual
ity
of pro
duct
s is
main
tain
ed
1.3
ad
apt
allo
cations
of w
ork
tas
ks t
o m
eet
chan
gin
g
priorities
and t
arget
s
1.4
re
port
fact
ors
influen
cing e
ffec
tive
nes
s outs
ide
of
area
of
resp
onsi
bili
ty t
o t
he
rele
vant
peo
ple
1.5
m
ake
reco
mm
endat
ions
for
impro
vem
ents
to t
he
pic
king a
nd p
ack
ing p
roce
sses
.
2
Contr
ol risk
to h
ealth a
nd
safe
ty in t
he
work
pla
ce
when
ove
rsee
ing p
icki
ng
and p
ack
ing o
per
atio
ns
in
food o
per
ations
2.1
co
ntr
ol risk
s to
hea
lth a
nd s
afet
y
2.2
m
onitor
use
of al
l to
ols
and e
quip
men
t
2.3
fo
llow
the
org
anis
atio
n’s
pro
cedure
s to
dea
l w
ith
pote
ntial
and a
ctual
haz
ards
in t
he
work
pla
ce.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
245
Unit 63: Understand how to Co-ordinate Picking and Packing Orders in Food Operations
Unit reference number: A/602/5833
QCF level: 3
Credit value: 2
Guided learning hours: 14
Unit summary
This unit supports workforce development for those who understand how to co-ordinate picking and packing orders, in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when co-ordinating picking and packing orders in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
246
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to p
lan c
o-
ord
inat
ion o
f pic
king a
nd
pac
king o
f ord
ers
1.1
ex
pla
in t
he
key
feat
ure
s of
legal
req
uirem
ents
1.2
ex
pla
in t
he
key
feat
ure
s of
oper
atio
nal
re
quirem
ents
1.3
st
ate
syst
ems
and p
roce
dure
s
1.4
ex
pla
in t
he
import
ance
of
havi
ng d
efin
ed s
yste
ms
and p
roce
dure
s
1.5
ex
pla
in t
he
import
ance
of se
ttin
g u
p a
nd
mai
nta
inin
g s
uitab
le w
ork
ing c
onditio
ns
1.6
des
crib
e how
to d
eal w
ith n
on-c
om
plia
nce
and
variat
ion t
o w
ork
ing c
onditio
ns
1.7
ex
pla
in t
he
import
ance
of m
eeting t
arget
s fo
r pic
king a
nd p
ack
ing p
roce
sses
1.8
ex
pla
in h
ow
to r
evie
w a
nd m
odify
ord
er p
roce
ssin
g
syst
ems
and p
roce
dure
s.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
247
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to c
o-o
rdin
ate
pic
king a
nd p
ack
ing o
rder
s 2.1
des
crib
e pote
ntial
ris
ks a
nd h
azar
ds
in t
he
work
pla
ce r
elat
ed t
o p
icki
ng a
nd p
ack
ing o
f ord
ers
2.2
ex
pla
in h
ow
to a
lloca
te r
esourc
es t
o m
eet
obje
ctiv
es o
f pic
king a
nd p
ack
ing o
rder
s
2.3
ex
pla
in h
ow
to a
lloca
te w
ork
and inst
ruct
oth
ers
in
pic
king a
nd p
ack
ing o
f ord
ers
2.4
des
crib
e w
ays
to m
ainta
in p
roduct
qual
ity
in t
he
ord
er p
icki
ng a
nd p
acki
ng p
roce
ss
2.5
ex
pla
in t
he
import
ance
of ch
ecki
ng p
ack
ed o
rder
s ag
ainst
the
origin
al o
rder
2.6
ex
pla
in w
hy
ord
ers
nee
d t
o b
e re
ady
for
dis
pat
ch a
t a
par
ticu
lar
tim
e
2.7
ex
pla
in t
he
import
ance
of co
nsi
der
ing t
he
nee
ds
of
oth
ers
when
dec
idin
g o
n t
he
form
at
of docu
men
ts.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
248
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
249
Unit 64: Monitor Food Safety at Critical Control Points in Operations
Unit reference number: H/602/5826
QCF level: 3
Credit value: 1
Guided learning hours: 5
Unit summary
This unit supports workforce development for those who monitor food safety at critical control points in a food or animal feed business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, monitoring food safety at critical control points in operations or animal feed production. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
250
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Iden
tify
and m
onitor
critic
al co
ntr
ol poin
ts
1.1
ap
ply
food s
afe
ty c
ontr
ol m
easu
res
1.2
co
mple
te o
per
atio
nal
contr
ols
and c
hec
ks a
t th
e se
t tim
e fr
equen
cy
1.3
ke
ep r
ecord
s of
chec
ks a
nd o
bta
in v
erific
ation o
f co
mple
ted c
hec
ks.
2
Tak
e co
rrec
tive
act
ion
when
contr
ol m
easu
res
fail
2.1
ta
ke c
orr
ective
act
ion in a
tim
ely
man
ner
2.2
se
ek a
dvi
ce a
nd s
upport
for
mat
ters
outs
ide
ow
n
leve
l of au
thority
or
exper
tise
2.3
re
port
spec
ific
atio
ns
or
pro
cedure
s th
at a
re o
ut
of
line
with s
et lim
its
to t
he
rele
vant
per
son.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
251
Unit 65: Monitor Product Quality in Food Operations
Unit reference number: Y/601/1692
QCF level: 3
Credit value: 3
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who monitor product quality in a food business. The unit is designed for use primarily by a food manufacturing supervisor and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, monitoring product quality in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
252
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Monitor
pro
duct
qual
ity
1.1
w
ear
appro
priat
e per
sonal
pro
tect
ive
cloth
ing a
nd
equip
men
t during q
ual
ity
monitoring
1.2
id
entify
and r
eport
fact
ors
whic
h m
ay a
dve
rsel
y af
fect
pro
duct
qual
ity
1.3
id
entify
and r
eport
to t
he
rele
vant
peo
ple
inst
ance
s of non-c
onfo
rman
ce t
o q
ual
ity
stan
dar
ds
1.4
ta
ke a
ctio
n t
o r
ejec
t or
isola
te p
roduct
s or
item
s w
hic
h d
o n
ot
confo
rm t
o s
pec
ific
atio
n.
2
Contr
ibute
to r
esolv
ing
qual
ity
pro
ble
ms
2.1
se
ek a
dvi
ce o
n q
ual
ity
pro
ble
ms
outs
ide
ow
n
auth
ority
or
exper
tise
2.2
offer
support
to,
or
seek
hel
p for,
colle
agues
who
enco
unte
r qual
ity
pro
ble
ms
2.3
ev
aluat
e qual
ity
pro
ble
ms
within
the
limits
of ow
n
exper
tise
and u
nder
stan
din
g
2.4
fe
edback
to t
he
rele
vant
peo
ple
obse
rvations
on
qual
ity
2.5
re
ceiv
e an
d c
onfirm
inst
ruct
ions
for
the
reso
lution
of qual
ity
pro
ble
ms
2.6
ca
rry
out
agre
ed a
ctio
n t
o r
esolv
e qualit
y pro
ble
ms
and fee
dbac
k re
sults
to t
he
rele
vant
peo
ple
2.7
co
mm
unic
ate
with o
ther
s to
ensu
re t
hat
res
olu
tions
to q
ualit
y pro
ble
ms
are
under
stood.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
253
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
254
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
255
Unit 66: Understand how to Control Product Quality in Food Operations
Unit reference number: T/602/5829
QCF level: 3
Credit value: 2
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who understand how to control product quality, in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when controlling product quality in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
256
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
good
man
ufa
cturing p
ract
ices
(G
MPs
)
1.1
des
crib
e re
leva
nt
com
pany
qualit
y polic
ies
1.2
des
crib
e re
leva
nt
qual
ity
work
ing p
ract
ices
1.3
des
crib
e how
to o
bta
in q
ual
ity
docu
men
tation
1.4
ev
aluat
e th
e ef
fect
iven
ess
of docu
men
tation a
nd
dat
a se
curi
ty.
2
Know
how
to e
valu
ate
qual
ity
issu
es in o
wn a
rea
of w
ork
2.1
ex
pla
in h
ow
qual
ity
contr
ol af
fect
s ef
fici
ency
of
work
act
ivitie
s
2.2
ex
pla
in h
ow
to e
valu
ate
qualit
y is
sues
in o
wn a
rea
of w
ork
2.3
ev
aluat
e co
mm
on q
ual
ity
issu
es a
cross
the
work
pla
ce.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
257
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
about
requirem
ents
fo
r good c
om
munic
ations
3.1
des
crib
e th
e m
ethods
use
d t
o k
eep d
ocu
men
tation
up t
o d
ate
3.2
ap
pra
ise
com
munic
ation o
f qual
ity
within
the
work
ing e
nvi
ronm
ent
3.3
des
crib
e ow
n lim
its
of au
thority
when
contr
olli
ng
pro
duct
qual
ity.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
258
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
259
Unit 67: Monitor Health, Safety and Environmental Systems in Food Operations
Unit reference number: K/602/5827
QCF level: 3
Credit value: 2
Guided learning hours: 12
Unit summary
This unit supports workforce development for those who monitor health, safety and environmental systems in a food business. The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, monitoring health, safety and environmental systems in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
260
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Imple
men
t co
mplia
nce
sy
stem
s 1.1
im
ple
men
t hea
lth,
safe
ty a
nd e
nvi
ronm
enta
l m
onitoring s
yste
ms
in lim
its
of
ow
n a
uth
ority
1.2
m
onitor
conditio
ns
to e
nsu
re h
ealth,
safe
ty a
nd
envi
ronm
enta
l sy
stem
req
uirem
ents
are
met
.
2
Under
take
oper
atio
nal
audits
2.1
under
take
hea
lth,
safe
ty a
nd e
nvi
ronm
enta
l m
anag
emen
t au
dits
of oper
atio
ns
2.2
ta
ke c
orr
ective
act
ion w
hen
req
uired
2.3
re
port
outc
om
es o
f m
onitoring t
o r
elev
ant
peo
ple
2.4
m
ainta
in r
ecord
s in
acc
ord
ance
with o
rgan
isat
ional
an
d s
tatu
tory
req
uirem
ents
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
261
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Mak
e re
com
men
dat
ions
for
impro
vem
ents
to
syst
ems
3.1
re
com
men
d w
ays
to im
pro
ve h
ealth,
safe
ty a
nd
envi
ronm
enta
l m
anagem
ent
syst
ems
3.2
dis
sem
inate
info
rmation a
bout
impro
vem
ents
to t
he
rele
vant
peo
ple
3.3
en
sure
that
info
rmation p
rovi
ded
enab
les
peo
ple
to
imple
men
t im
pro
vem
ents
.
Lear
ner
nam
e:__________________________________________
D
ate:
__________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
__________________________
Ass
esso
r si
gnat
ure
:_______________________________________
D
ate:
__________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
_________________________________
(i
f sa
mple
d)
Dat
e:__________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
262
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
263
Unit 68: Understand how to Monitor Health, Safety and Environmental Management Systems in Food Operations
Unit reference number: M/602/5828
QCF level: 3
Credit value: 3
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who understand how to monitor health, safety and environmental management systems in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when monitoring health, safety and environmental management systems in food operations. It can be assessed on or off the job but in the workplace context.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
264
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
curr
ent
rele
vant
legis
lation
1.1
ex
pla
in t
he
princi
ple
s of
curr
ent
legis
lation for
hea
lth,
safe
ty a
nd e
nvi
ronm
enta
l m
anagem
ent
1.2
des
crib
e re
leva
nt
stat
uto
ry b
ody
requirem
ents
1.3
det
ail th
e en
forc
emen
t st
ruct
ure
of re
gula
tory
bodie
s.
2
Under
stan
d
com
munic
atio
n a
nd
reco
rdin
g m
ethods
2.1
ex
pla
in h
ow
to c
om
munic
ate
with r
elev
ant
peo
ple
2.2
ex
pla
in h
ow
to r
ecognis
e id
eas
and v
iew
s
2.3
des
crib
e how
to m
ake
pre
senta
tions
2.4
outlin
e m
ethods
of re
port
ing a
nd r
ecord
ing.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
265
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d o
rganis
ational
pro
cedure
s and p
olic
ies
3.1
ex
pla
in t
he
princi
ple
s of org
anis
atio
nal
polic
ies
and
syst
ems
3.2
ev
aluat
e ta
ngib
le a
nd inta
ngib
le b
enef
its
of hea
lth
and s
afe
ty t
o t
he
org
anis
atio
n a
nd t
he
exte
rnal
en
viro
nm
ent
3.3
des
crib
e th
e org
anis
ations’
pro
cedure
s fo
r th
e fo
llow
ing:
–
hea
lth s
yste
ms
–
safe
ty s
yste
ms
–
envi
ronm
enta
l sy
stem
s
–
dea
ling w
ith e
mer
gen
cies
–
envi
ronm
enta
l is
sues
–
hea
lth s
cree
nin
g
3.4
des
crib
e th
e org
anis
ations’
pro
cedure
s fo
r th
e pre
vention,
inve
stig
ation a
nd r
eport
ing o
f in
ciden
ts
and a
ccid
ents
3.5
as
sess
the
implic
atio
ns
of
curr
ent
hea
lth,
safe
ty
and e
nvi
ronm
enta
l le
gis
lation o
n t
he
busi
nes
s an
d
indiv
idual
s
3.6
an
alys
e, r
evie
w a
nd v
alid
ate
inte
rnal
and e
xter
nal
info
rmat
ion.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
266
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d o
rganis
ational
co
mplia
nce
4.1
ex
pla
in t
he
import
ance
of co
mplia
nce
with s
yste
ms
and leg
isla
tion
4.2
des
crib
e th
e co
nse
quen
ces
of non-c
om
plia
nce
4.3
ex
pla
in h
ow
to e
nsu
re c
om
plia
nce
with c
urr
ent
stat
uto
ry r
equirem
ents
4.4
det
ail sy
stem
req
uirem
ents
that
monitor
and
mai
nta
in a
hea
lthy
and s
afe
envi
ronm
ent
4.5
ex
pla
in h
ow
to c
arry
out
a r
isk
asse
ssm
ent
4.6
det
ail m
ethods
of
risk
ass
essm
ents
4.7
det
ail ri
sks
and h
aza
rds
spec
ific
to o
wn a
rea
of
resp
onsi
bili
ty
4.8
ev
aluat
e th
e nee
d for
invo
lvem
ent
of hea
lth,
safe
ty
and e
nvi
ronm
enta
l sp
ecia
lists
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
267
Unit 69: Manage Organisational Change for Achieving Excellence in Food Operations
Unit reference number: L/602/5073
QCF level: 3
Credit value: 4
Guided learning hours: 21
Unit summary
This unit supports workforce development for those who manage organisational change for achieving excellence in a food business.
The unit is designed for use primarily by operatives, team leaders, supervisors, technicians and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, managing organisational change for achieving excellence in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by presenting relevant evidence of workplace performance, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
268
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
man
agin
g
org
anis
atio
nal
change
1.1
id
entify
how
pla
n for
chan
ge
fit
with t
he
ove
rall
achie
ving e
xcel
lence
str
ateg
y
1.2
id
entify
the
spec
ific
ach
ievi
ng e
xcel
lence
pla
ns
for
chan
ge
1.3
co
nfirm
the
key
obje
ctiv
es a
nd s
cope
of
the
pla
ns
for
chan
ge
with r
elev
ant
colle
agues
and a
ny
stak
ehold
ers
1.4
id
entify
ava
ilable
res
ourc
es
1.5
m
ake
any
final
chan
ges
to p
lans
wher
e nec
essa
ry
and c
onfirm
with r
elev
ant
peo
ple
.
2
Man
age
org
anis
atio
nal
ch
ange
2.1
ap
ply
pro
cess
es a
nd r
esourc
es t
o m
anage
pote
ntial
risk
s ar
isin
g fro
m t
he
chan
ge
and d
eal w
ith
contingen
cies
2.2
im
ple
men
t th
e ch
ange
pla
n
2.3
se
lect
and a
pply
a r
ange
of m
anag
emen
t to
ols
and
tech
niq
ues
to m
onitor,
contr
ol and r
evie
w p
rogre
ss
2.4
id
entify
any
required
chan
ges
to t
he
pla
n a
nd
obta
in a
gre
emen
t fr
om
rel
evan
t peo
ple
wher
e nec
essa
ry
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
269
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2.5
ac
hie
ve p
lan for
change
obje
ctiv
es u
sing t
he
agre
ed
leve
l of re
sourc
es
2.6
co
nfirm
com
ple
tion o
f th
e pla
n f
or
chan
ge
with
rele
vant
peo
ple
and s
take
hold
ers.
3
Com
munic
ate
pla
ns
for
org
anis
atio
nal
change
3.1
brief
any
chan
ge
team
mem
ber
s on t
he
pla
ns
for
chan
ge,
det
ailin
g t
hei
r ro
les
and r
esponsi
bili
ties
3.2
pro
vide
ongoin
g s
upport
, en
coura
gem
ent
and
info
rmat
ion t
o a
ny
chan
ge
team
mem
ber
s
3.3
co
mm
unic
ate
pro
gre
ss t
o r
elev
ant
peo
ple
, st
akeh
old
ers
and m
ember
s of any
chan
ge
team
on
a re
gula
r bas
is
3.4
se
ek fee
dbac
k on t
he
valu
e of ow
n c
ontr
ibution t
o
chan
ge
manag
emen
t
3.5
pro
vide
feed
bac
k on t
he
valu
e of ow
n c
ontr
ibution
to t
he
rele
vant
per
son.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
270
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Monitor
pla
ns
for
org
anis
atio
nal
change
4.1
ev
aluat
e th
e su
cces
s of
the
change
pro
gra
mm
e
4.2
id
entify
what
les
sons
can b
e le
arned
, re
cognis
ing
contr
ibutions
of an
y te
am m
ember
s an
d o
ther
co
lleag
ues
4.3
re
view
the
impact
of
chan
ge.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
271
Unit 70: Understand how to Manage Organisational Change for Achieving Excellence in Food Operations
Unit reference number: R/602/5073
QCF level: 3
Credit value: 3
Guided learning hours: 17
Unit summary
This unit supports workforce development for those who need to understand how to manage organisational change for achieving excellence in a food business. The unit is designed for use primarily by operatives, team leaders, supervisors, technicians and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when managing organisational change for achieving excellence in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
272
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to p
repar
e fo
r m
anag
ing o
rgan
isat
ional
ch
ange
1.1
outlin
e th
e pla
ns
for
chan
ge
agre
ed in lin
e w
ith t
he
stra
tegy
for
achie
ving e
xcel
lence
1.2
su
mm
aris
e th
e th
eories
for
under
stan
din
g
team
s/te
am
-build
ing t
echniq
ues
and t
hei
r ap
plic
atio
n
1.3
ex
pla
in h
ow
to a
sses
s th
e ri
sks
and b
enef
its
asso
ciate
d w
ith im
ple
men
tation o
f ch
ange
1.4
su
mm
aris
e busi
nes
s an
d o
per
atio
nal
cri
tica
l ac
tivi
ties
and t
hei
r in
terd
epen
den
cies
1.5
as
sess
those
fac
tors
that
nee
d t
o b
e ch
anged
alo
ng
with t
he
ass
oci
ated
priorities
and r
easo
ns
1.6
def
ine
the
theo
ry a
nd a
pplic
atio
n o
f th
e ch
ange/
per
form
ance
curv
e
1.7
su
mm
aris
e st
ake
hold
er a
nd lin
e m
anag
emen
t ex
pec
tations
and h
ow
they
influen
ce t
he
pro
cess
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
273
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to m
anag
e org
anis
atio
nal
change
2.1
su
mm
aris
e th
e m
ain m
odel
s an
d m
ethods
for
man
agin
g c
han
ge
and t
hei
r st
rength
s an
d
wea
knes
ses
2.2
des
crib
e th
e im
port
ance
of
contingen
cy p
lannin
g
and h
ow
to d
o s
o e
ffec
tive
ly
2.3
ex
pla
in h
ow
to m
ake
critic
al d
ecis
ions
2.4
ev
aluat
e th
e ra
nge
of in
form
atio
n s
ourc
es a
vaila
ble
to
support
ach
ievi
ng e
xcel
lence
2.5
outlin
e th
e in
tern
al a
nd r
esourc
e bar
rier
s to
ch
ange,
and t
echniq
ues
to o
verc
om
e th
em.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
274
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to r
evie
w a
nd
com
munic
ate
org
anis
atio
nal
change
3.1
as
sess
the
tech
niq
ues
use
d t
o m
onitor,
contr
ol an
d
revi
ew p
rogre
ss d
uring o
rgan
isat
ional
change
3.2
ex
pla
in h
ow
to e
valu
ate
the
succ
ess
of
chan
ge
imple
men
tation
3.3
diffe
rentiat
e bet
wee
n f
orm
al an
d info
rmal
chan
nel
s of
com
munic
atio
n
3.4
ex
pla
in h
ow
to g
ive
and r
ecei
ve f
eedback
about
chan
ge
manag
emen
t
3.5
ex
pla
in h
ow
to e
valu
ate
consu
ltat
ion a
rran
gem
ents
th
at a
re b
est
suited
to im
ple
men
t ac
hie
ving
exce
llence
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
275
Unit 71: Develop Working Relationships with Colleagues in Food Operations
Unit reference number: M/602/6302
QCF level: 3
Credit value: 3
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who develop working relationships with colleagues in food operations within food and drink businesses. The unit is designed for use primarily by team leaders, supervisors and managers who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the food operations workplace, developing working relationship with colleagues. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
276
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Est
ablis
h w
ork
ing
rela
tionsh
ips
with f
ood
oper
atio
ns
colle
agues
1.1
id
entify
colle
agues
within
thei
r ow
n a
nd o
ther
org
anis
atio
ns
1.2
id
entify
and a
gre
e th
e ro
les
and r
esponsi
bili
ties
for
colle
agues
.
2
Dis
pla
y pro
fess
ional
and
resp
ectf
ul beh
avio
ur
when
w
ork
ing w
ith food
oper
atio
ns
colle
agues
2.1
beh
ave
in a
pro
fess
ional
man
ner
with c
olle
agues
2.2
sh
ow
res
pec
t an
d u
nder
stan
din
g for
colle
agues
.
3
Com
munic
ate
effe
ctiv
ely
with food o
per
atio
ns
colle
agues
3.1
id
entify
and p
rovi
de
info
rmation t
o c
olle
agues
in a
cl
ear
and t
imel
y m
anner
3.2
m
anip
ula
te a
nd d
iffe
rentiat
e in
form
atio
n s
o t
hat
it
is a
ppro
priat
e fo
r th
e nee
ds
of
colle
agues
3.3
re
ceiv
e an
d c
larify
ow
n u
nder
stan
din
g o
f in
form
atio
n.
4
Iden
tify
colle
ague’
s fo
od
oper
atio
ns-
rela
ted
difficu
ltie
s an
d s
eek
solu
tions
4.1
id
entify
work
-rel
ated
difficu
ltie
s
4.2
id
entify
conflic
ts o
f in
tere
st
4.3
se
ek t
o r
esolv
e w
ork
-rel
ate
d d
ifficu
ltie
s w
ithin
the
limits
of ow
n a
uth
ori
ty
4.4
re
fer
to a
nd invo
lve
oth
ers
wher
e th
is is
nee
ded
to
support
res
olu
tion
4.5
pro
vide
feed
bac
k to
colle
agues
that
pro
mote
co
llabora
tive
work
ing a
nd m
inim
ises
conflic
t.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
277
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
278
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
279
Unit 72: Understand how to Develop Working Relationships with Colleagues in Food Operations
Unit reference number: A/602/6304
QCF level: 3
Credit value: 2
Guided learning hours: 12
Unit summary
This unit supports workforce development for those who develop working relationships with colleagues, in a food processing or food services business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, developing working relationships with colleagues. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
280
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d h
ow
to
esta
blis
h w
ork
ing
rela
tionsh
ips
with f
ood
oper
atio
ns
colle
agues
1.1
des
crib
e how
to iden
tify
rel
evant
colle
agues
within
th
eir
ow
n a
nd o
ther
org
anis
atio
ns
1.2
des
crib
e th
e ro
les
and r
esponsi
bili
ties
of
close
w
ork
ing c
olle
agues
1.3
ex
pla
in h
ow
the
role
s an
d r
esponsi
bili
ties
of
close
w
ork
ing c
olle
agues
fit w
ith t
hei
r ow
n r
ole
and
resp
onsi
bili
ties
.
2
Under
stan
d p
rofe
ssio
nal
beh
avio
ur
and its
im
port
ance
when
work
ing
with food o
per
atio
ns
colle
agues
2.1
ex
pla
in h
ow
to d
ispla
y beh
avi
our
that
show
s pro
fess
ional
ism
, re
spec
t an
d u
nder
stan
din
g for
oth
ers
2.2
des
crib
e th
e org
anis
ational
ben
efits
of ef
fect
ive
and
pro
duct
ive
work
ing r
elat
ionsh
ips.
3
Under
stan
d h
ow
to
com
munic
ate
effe
ctiv
ely
with food o
per
atio
ns
colle
agues
3.1
su
mm
aris
e th
e bes
t te
chniq
ues
for
iden
tify
ing a
nd
pro
vidin
g info
rmation t
o c
olle
agues
in a
cle
ar a
nd
tim
ely
manner
3.2
des
crib
e how
to m
anip
ula
te a
nd d
iffe
rentiat
e in
form
atio
n s
o t
hat
it
is a
ppro
priat
e fo
r th
e nee
ds
of
colle
agues
3.3
ex
pla
in h
ow
to r
ecei
ve a
nd c
larify
ow
n
under
stan
din
g o
f in
form
atio
n.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
281
Lear
nin
g o
utc
om
es
Ass
essm
ent
criter
ia
Evi
den
ce
typ
e
Port
folio
re
fere
nce
Dat
e
4
Iden
tify
colle
ague’
s fo
od
oper
atio
ns-
rela
ted
difficu
ltie
s an
d s
eek
solu
tions
4.1
des
crib
e how
to iden
tify
work
-rel
ated
difficu
ltie
s
4.2
ex
pla
in h
ow
to r
esolv
e w
ork
-rel
ated
difficu
ltie
s w
ithin
the
limits
of ow
n a
uth
ori
ty
4.3
cl
arify
the
most
eff
ective
way
to p
rovi
de
feed
bac
k to
colle
agues
that
pro
mote
colla
bora
tive
work
ing
and m
inim
ises
conflic
t.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
282
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
283
Unit 73: Principles of Sustainability in Food Operations
Unit reference number: L/601/2701
QCF level: 3
Credit value: 4
Guided learning hours: 34
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of sustainability, in a food environment or in a learning environment.
The unit is designed for use primarily by managers and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of sustainability. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
284
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
princi
ple
s of
sust
ainabili
ty
1.1
outlin
e th
e ke
y princi
ple
s of en
viro
nm
enta
l su
stain
abili
ty in a
food e
nvi
ronm
ent
in r
elat
ion t
o:
–
ener
gy
–
was
te
–
wat
er u
sage
–
tran
sport
ation
1.2
des
crib
e th
e re
lationsh
ip b
etw
een s
ust
ainabili
ty a
nd
the
thre
e ke
y el
emen
ts o
f co
rpora
te s
oci
al
resp
onsi
bili
ty:
–
econom
ic
–
soci
al
–
envi
ronm
enta
l
1.3
des
crib
e th
e ben
efits
of
sust
ainabili
ty t
o t
he
org
anis
atio
n a
nd its
sta
kehold
ers
1.4
su
mm
aris
e how
sust
ain
abili
ty im
pac
ts o
n a
ll th
e co
mponen
t fu
nct
ions
of an
org
anis
atio
n.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
285
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Under
stan
d fact
ors
af
fect
ing s
ust
ainabili
ty
targ
ets
2.1
outlin
e how
to e
stablis
h t
arget
s fo
r su
stain
able
dev
elopm
ent,
incl
udin
g t
he
use
of ben
chm
arki
ng
2.2
ex
pla
in h
ow
car
bon c
urr
ency
data
(ca
rbon
footp
rints
) is
use
d a
s an
indic
ato
r of
sust
ain
abili
ty
2.3
ex
pla
in t
he
import
ance
of lia
isin
g w
ith n
atio
nal
polic
ymak
ers
to d
eter
min
e th
e in
fluen
ce o
f gove
rnm
ent
targ
ets
and leg
al r
equirem
ents
on
org
anis
atio
nal
sust
ain
abili
ty.
3
Under
stan
d fact
ors
af
fect
ing s
upport
for
sust
ain
abili
ty t
arget
s
3.1
ex
pla
in h
ow
continuous
impro
vem
ent
support
s su
stain
abili
ty
3.2
ex
pla
in h
ow
to g
ain t
he
com
mitm
ent
of
stak
ehold
ers
to t
he
dev
elopm
ent
of su
stain
able
fo
od p
roduct
ion
3.3
outlin
e how
envi
ronm
enta
l m
anag
emen
t sy
stem
s (E
MS)
are
use
d t
o s
upport
sust
ainab
ility
in a
food
envi
ronm
ent.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
286
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d t
he
fact
ors
in
fluen
cing t
he
ach
ieve
men
t of
sust
ain
abili
ty
4.1
su
mm
aris
e th
e in
fluen
ces
whic
h im
pact
upon t
he
ach
ieve
men
t of
sust
ain
abili
ty
4.2
ex
pla
in h
ow
to c
ontr
ol th
e ef
fici
ent
use
of
reso
urc
es
within
org
anis
atio
nal act
ivitie
s to
hel
p a
chie
ve
sust
ain
abili
ty
4.3
ex
pla
in h
ow
the
act
ions
of oth
ers
within
the
supply
ch
ain c
an influen
ce s
ust
ainab
ility
4.4
ex
pla
in t
he
pote
ntial
bar
rier
s to
ach
ievi
ng
sust
ain
abili
ty a
nd s
um
mar
ise
way
s th
ese
can b
e ove
rcom
e
4.6
des
crib
e how
to a
cces
s so
urc
es o
f ad
vice
and
guid
ance
on a
chie
ving s
ust
ainabili
ty.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
287
Unit 74: Principles of HACCP for Food Manufacturing
Unit reference number: Y/600/2382
QCF level: 3
Credit value: 3
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of food safety for manufacturing, in a food business or in a learning environment. The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of food safety for manufacturing. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
288
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
import
ance
of H
ACC
P-bas
ed food s
afe
ty
man
agem
ent
pro
cedure
s
1.1
outlin
e th
e nee
d for
HACCP-
base
d f
ood s
afet
y m
anag
emen
t pro
cedure
s
1.2
des
crib
e th
e H
ACCP
appro
ach
to food s
afet
y pro
cedure
s
1.3
su
mm
aris
e le
gis
lation r
elating t
o H
ACCP.
2
Under
stan
d t
he
pre
limin
ary
pro
cess
es for
HACCP-
base
d p
roce
dure
s
2.1
ex
pla
in t
he
requirem
ents
of an
HACCP
team
2.2
outlin
e th
e pre
requis
ites
for
HACCP
2.3
des
crib
e fo
od p
roduct
ion p
roce
sses
incl
udin
g u
se o
f en
d p
roduct
2.4
use
pro
cess
flo
w d
iagra
ms
in t
he
dev
elopm
ent
of
HACCP-
base
d f
ood s
afet
y m
anag
emen
t pro
cedure
s.
3
Under
stan
d h
ow
to
dev
elop H
ACCP-
base
d
food s
afe
ty m
anagem
ent
pro
cedure
s
3.1
id
entify
haz
ards
and r
isks
in t
he
pro
duct
ion p
roce
ss
3.2
det
erm
ine
critic
al co
ntr
ol poin
ts
3.3
es
tablis
h c
ritica
l lim
its.
4
Under
stan
d h
ow
to
imple
men
t H
ACCP-b
ase
d
food s
afe
ty m
anagem
ent
pro
cedure
s
4.1
es
tablis
h a
nd im
ple
men
t m
onitoring p
roce
dure
s at
cr
itic
al co
ntr
ol poin
ts
4.2
des
crib
e co
rrec
tive
act
ions.
5
Under
stan
d h
ow
to
eval
uat
e H
ACCP-b
ased
pro
cedure
s
5.1
des
crib
e docu
men
tation a
nd r
ecord
kee
pin
g
pro
cedure
s
5.2
outlin
e th
e ve
rifica
tion a
nd r
evie
w o
f pro
cedure
s.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
289
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
290
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
291
Unit 75: Principles of Food Policy and Regulation
Unit reference number: Y/601/9683
QCF level: 4
Credit value: 5
Guided learning hours: 33
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of food policy and regulation, in a food environment or in a learning environment. The unit is designed for use primarily by managers and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of food policy and regulation. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
292
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d h
ow
to
des
crib
e fo
od p
olic
y and
regula
tion
1.1
ex
pla
in t
he
legal an
d r
egula
tory
req
uirem
ents
that
co
ntr
ol th
e m
anufa
cture
and s
upply
of fo
od
1.2
ex
pla
in h
ow
eth
ical
and s
oci
al is
sues
aff
ect
food
busi
nes
ses
1.3
des
crib
e how
to a
cces
s so
urc
es o
f ad
vice
and
guid
ance
that
support
food p
olic
y dev
elopm
ent
1.4
ex
pla
in h
ow
to q
uan
tify
the
impac
t on food
busi
nes
ses
of:
–
legal
–
regula
tory
–
ethic
al
–
soci
al r
equirem
ents
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
293
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Under
stan
d h
ow
to
dev
elop f
ood p
olic
y and
pro
cedure
s
2.1
ex
pla
in t
he
purp
ose
of org
anis
atio
nal
polic
y an
d
pro
cedure
s
2.2
outlin
e th
e ef
fect
iven
ess
of m
ethods
use
d f
or
colle
ctin
g a
nd a
nal
ysin
g d
ata
2.3
ex
pla
in h
ow
the
culture
and v
alu
es o
f busi
nes
ses
affe
ct c
orp
ora
te g
ove
rnan
ce
2.4
ex
pla
in h
ow
to d
evel
op o
rgan
isat
ional
food p
olic
y to
su
pport
org
anis
atio
nal
culture
and v
alu
es
2.5
des
crib
e how
to s
upport
the
effe
ctiv
e im
ple
men
tation o
f fo
od p
olic
ies
2.6
outlin
e th
e m
ethods
use
d f
or
com
munic
ating
polic
ies
2.7
ex
pla
in h
ow
polic
y is
influen
ced b
y an
d influen
ces
stak
ehold
ers.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
294
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to m
onitor
food
polic
ies
3.1
outlin
e th
e te
chniq
ues
use
d f
or
monitoring p
olic
ies
and p
roce
dure
s
3.2
ex
pla
in h
ow
to d
evel
op c
ontingen
cy p
roce
sses
to
dea
l w
ith p
olic
y fa
ilure
s
3.3
ex
pla
in w
hy
qualit
y ass
ura
nce
pro
cess
es a
re
nee
ded
to s
upport
org
anis
atio
nal
polic
y dev
elopm
ent
and im
ple
men
tation
3.4
outlin
e th
e m
ethods
for
contr
olli
ng p
olic
y an
d
ensu
ring o
ngoin
g c
om
plia
nce
with r
egula
tions.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
295
Unit 76: Principles of Flour in Bakery
Unit reference number: K/602/4225
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of flour in bakery, in a bakery or in a learning environment.
The unit is designed for use primarily by operatives, technicians and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of flour in bakery. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
296
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
com
posi
tion o
f w
hea
t flour
1.1
cr
itic
ally
com
par
e th
e av
erag
e nutr
itio
nal
co
mposi
tion o
f w
hite
bre
adm
aki
ng flo
ur
to t
hat
of
whole
mea
l an
d m
alte
d w
hea
t flours
1.2
ex
pla
in t
he
diffe
rence
s in
nutr
itio
nal
com
posi
tion o
f flours
inte
nded
for
non-f
erm
ente
d f
lour
confe
ctio
ner
y purp
ose
s.
2
Under
stan
d t
he
qual
ity
contr
ol te
sts
for
whea
t flour
com
ponen
ts
2.1
su
mm
aris
e th
e purp
ose
and funct
ion o
f:
–
the
gra
de
colo
ur
figure
tes
t
–
types
of
mois
ture
tes
t
–
types
of
pro
tein
tes
ted
–
test
ing u
sing t
he
Farr
and m
ethod
–
types
of w
ater
abso
rption a
nd d
ough q
ualit
y te
st
–
test
ing w
ith t
he
nea
r in
fra-
red r
efle
ctan
ce
met
hod
–
test
ing u
sing a
gas
pro
duct
ion m
ethod.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
297
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d t
he
qual
ity
contr
ol par
amet
ers
of
whea
t flour
3.1
diffe
rentiat
e qual
ity
contr
ol par
am
eter
s fo
r m
ois
ture
, pro
tein
, fa
lling n
um
ber
, co
lour
and w
ater
abso
rption for
com
mer
cial
flo
ur
gra
des
incl
udin
g:
–
stro
ng
–
bak
ers
gra
de
–
CBP g
rade
–
pat
ent
3.2
ex
pla
in w
hat
sta
rch d
amag
e is
and its
im
pac
t on
flour
qual
ity
3.3
ex
pla
in t
he
import
ance
of al
bum
in,
glo
bulin
, glia
din
an
d g
lute
nin
pro
tein
s in
flo
ur
and h
ow
they
make
up h
igh a
nd low
mole
cula
r w
eight
pro
tein
s.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
298
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d t
he
funct
ional
ity
of w
hea
t flour
additiv
es
4.1
ex
pla
in t
he
funct
ions
of
flour
trea
tmen
ts incl
udin
g:
–
ble
achin
g a
gen
ts
–
impro
ving o
r m
atu
ration a
gen
ts
–
dia
static
enzy
me
supple
men
ts
4.2
ex
pla
in t
he
purp
ose
and r
egula
tory
req
uirem
ents
fo
r ad
din
g n
utr
ient
additiv
es t
o flo
ur
4.3
su
mm
aris
e th
e fu
nct
ions
of
flour
per
form
ance
ad
ditiv
es u
sed b
y m
iller
s to
mee
t th
e nee
ds
of
par
ticu
lar
cust
om
ers
and t
hei
r pro
cess
es.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
299
Unit 77: Principles of Fats and Oils in Bakery
Unit reference number: M/602/4226
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of fats and oils in bakery, in a bakery or in a learning environment. The unit is designed for use primarily by operatives, technicians and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of fats and oils in bakery. It can be assessed on or off the job. The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
300
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
chem
ical
stru
cture
of fa
ts a
nd o
ils
1.1
cl
assi
fy fat
s an
d o
ils a
s es
ters
of org
anic
co
mpounds
1.2
cl
arify
whic
h a
lcohol an
d t
ypes
of aci
ds
part
icip
ate
in t
he
form
atio
n o
f fa
t an
d o
il es
ters
1.3
ill
ust
rate
the
stru
cture
of gly
cero
l
1.4
ill
ust
rate
the
gen
eral
str
uct
ure
of
fatt
y aci
ds
1.5
su
mm
aris
e th
e st
ruct
ure
s of
typic
al s
atu
rate
d a
nd
unsa
tura
ted fat
ty a
cids
incl
udin
g:
–
pal
mitic
–
stea
ric
–
ole
ic
–
linole
ic.
2
Under
stan
d t
he
pro
per
ties
of
fats
and o
ils u
sed in
bak
ery
pro
cess
ing
2.1
ex
pla
in h
ow
an o
il or
liquef
ied f
at c
ryst
allis
es o
n
coolin
g
2.2
cl
arify
how
the
mel
ting p
oin
t of
fat
is r
elat
ed t
o t
he
stre
ngth
of
bondin
g f
orc
es w
ithin
fat
cry
stal
s
2.3
su
mm
aris
e th
e st
ruct
ura
l fa
ctors
whic
h influen
ce
the
pla
stic
ity
and p
last
icity
range
of fa
ts.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
301
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d t
he
com
posi
tion o
f fa
ts a
nd
oils
in b
aker
y ra
w m
ater
ial
3.1
cr
itic
ally
com
par
e th
e fa
tty
acid
conte
nt
of ra
w
mat
eria
ls/i
ngre
die
nts
incl
udin
g:
–
bee
f fa
t
–
butt
er
–
lard
–
short
enin
g
–
mar
gar
ine
(har
d a
nd s
oft
)
–
sunflow
er o
il
–
pal
m o
il
–
corn
oil
3.2
ex
pla
in w
hy
the
hyd
rogen
atio
n p
roce
ss is
import
ant
in t
he
pla
stic
isat
ion o
f oils
and m
anufa
cture
of
bak
ery
marg
arin
es
3.3
ill
ust
rate
the
typic
al s
truct
ura
l ch
ange
to a
mole
cule
of ole
ic a
cid c
ause
d b
y hyd
rogen
atio
n.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
302
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d h
ow
fat
s an
d
oils
det
erio
rate
and h
ow
th
is c
an b
e pre
vente
d
4.1
ex
pla
in h
ow
fat
s an
d o
ils s
poil
by
ranci
dity
incl
udin
g:
–
hyd
roly
tic
ranci
dity
–
oxi
dative
ran
cidity
4.2
su
mm
aris
e w
hat
additiv
es c
an b
e use
d a
nd o
ther
st
eps
that
can b
e ta
ken t
o d
elay
or
pre
vent
ranci
dity
4.3
ex
pla
in w
hat
hap
pen
s to
the
stru
cture
of a fat
or
oil
when
it
is o
verh
eate
d a
t its
smoke
poin
t.
5
Under
stan
d t
he
funct
ion o
f em
uls
ifie
rs a
nd s
tabili
sers
in
bake
ry p
roce
ssin
g
5.1
ill
ust
rate
str
uct
ura
lly h
ow
an e
muls
ifie
r in
terf
ace
s th
e oil-
wat
er b
oundar
y
5.2
su
mm
aris
e th
e st
ruct
ure
of le
cith
in
5.3
des
crib
e w
hy
leci
thin
is
an e
muls
ifyi
ng a
gen
t
5.4
ex
pla
in h
ow
em
uls
ifie
rs w
ork
to b
lend f
ats
and o
ils
into
bak
ery
mix
ture
s
5.5
des
crib
e how
sta
bili
sers
pro
vide
stab
ility
for
ble
nded
fats
and o
ils in b
ake
ry m
ixtu
res.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
303
Unit 78: Principles of Sugars and Starches in Bakery
Unit reference number: T/602/4227
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of sugars and starches in bakery, in a bakery or in a learning environment.
The unit is designed for use primarily by operatives, technicians and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of sugars and starches in bakery. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
304
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
chem
ical
stru
cture
of su
gar
s and
star
ches
1.1
cl
assi
fy s
ugar
s an
d s
tarc
hes
as
sacc
har
ides
of
carb
ohyd
rate
s
1.2
ill
ust
rate
the
gen
eral
str
uct
ure
of a:
–
monosa
cchar
ide
–
dis
acc
hari
de
–
poly
sacc
haride
1.3
su
mm
aris
e th
e st
ruct
ure
s an
d c
om
mon c
hem
ical
gro
ups
of ty
pic
al s
ugar
s an
d s
tarc
hes
incl
udin
g:
–
glu
cose
–
fruct
ose
–
sucr
ose
–
mal
tose
–
star
ch.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
305
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Under
stan
d t
he
pro
per
ties
of
sugar
s an
d s
tarc
hes
in
bak
ery
pro
cess
ing
2.1
ex
pla
in h
ow
the
solu
bili
ty o
f su
gar
s is
a k
ey f
acto
r in
usi
ng b
ake
ry s
ugar
syr
ups
and ici
ngs
2.2
ex
pla
in s
ugar
cry
stal
form
atio
n in t
he
form
atio
n o
f fo
ndan
ts a
nd fudges
2.3
ex
pla
in h
ow
the
pro
cess
of su
gar
cara
mel
isat
ion is
use
ful in
bak
ery
pro
cess
ing
2.4
su
mm
aris
e how
the
star
ch g
elatinis
atio
n is
critic
al
in b
ake
ry p
roce
ssin
g
2.5
su
mm
aris
e how
sta
rches
act
as
thic
kenin
g a
gen
ts
in b
ake
ry p
roce
ssin
g.
3
Under
stan
d t
he
enzy
mic
bre
akdow
n o
f su
gars
and
star
ches
in b
aker
y pro
cess
ing
3.1
cl
assi
fy t
he
enzy
mes
whic
h c
an b
reak
dow
n s
ugars
an
d s
tarc
hes
3.2
ex
pla
in h
ow
enzy
mes
bre
akdow
n s
ugars
3.3
su
mm
aris
e how
sugar
bre
ak
dow
n p
roduct
s are
use
ful in
bak
ery
pro
cess
ing a
nd p
roduct
s
3.4
ex
pla
in h
ow
enzy
mes
bre
ak d
ow
n s
tarc
h
3.5
su
mm
aris
e how
sta
rch b
reakd
ow
n p
roduct
s are
use
ful in
bak
ery
pro
cess
ing a
nd p
roduct
s.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
306
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d t
he
stru
cture
an
d funct
ion o
f ve
get
able
gum
s in
bak
ery
pro
cess
ing
4.1
ex
pla
in h
ow
veg
etab
le g
um
s are
sugar
and s
ugar
-der
ived
poly
mer
s
4.2
ex
pla
in h
ow
veg
etab
le g
um
s fu
nct
ion in b
aker
y m
ixtu
res
incl
udin
g:
–
thic
kenin
g
–
emuls
ifyi
ng a
nd s
tabili
zing
–
gel
form
ing.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
307
Unit 79: Principles of Dairy Products in Bakery
Unit reference number: A/602/4228
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of dairy products in bakery, in a bakery or in a learning environment.
The unit is designed for use primarily by operatives, technicians and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of dairy products in bakery. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
308
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
chem
ical
com
posi
tion o
f m
ilk
1.1
ex
pla
in t
he
const
itution o
f m
ilk a
s a s
olu
tion,
collo
idal dis
per
sion a
nd a
n e
muls
ion
1.2
des
crib
e th
e co
mponen
ts o
f th
e w
hey
and c
urd
port
ions
of m
ilk
1.3
su
mm
aris
e th
e pro
port
ions
and c
hem
ical
ch
arac
teri
stic
s of
case
in,
glo
bulin
and a
lbum
in
pro
tein
s in
milk
1.4
su
mm
aris
e th
e pro
port
ions
and c
hem
ical
ch
arac
teri
stic
s of la
ctose
in m
ilk
1.5
su
mm
aris
e th
e pro
port
ions
and c
hem
ical
ch
arac
terist
ics
of
fats
in m
ilk
1.6
su
mm
aris
e th
e pro
port
ions
and c
hem
ical
ch
arac
teri
stic
s of
min
eral
s an
d v
itam
ins
in m
ilk.
2
Under
stan
d p
ast
eurisa
tion
and s
teri
lisat
ion o
f m
ilk
2.1
ex
pla
in h
ow
milk
is
pas
teurise
d a
nd its
eff
ect
on
pat
hogen
ic b
acte
ria c
ounts
2.2
su
mm
aris
e how
the
phosp
hat
ase
tes
t is
carr
ied o
ut
for
pas
teurisa
tion e
ffec
tive
nes
s
2.3
ex
pla
in h
ow
ultra
hea
t tr
eate
d (
UH
T)
milk
is
pro
cess
ed a
nd its
eff
ect
on p
ath
ogen
ic b
act
eria
co
unts
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
309
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d h
ow
milk
pro
duct
s are
pro
duce
d
3.1
ex
pla
in h
ow
cre
am is
separa
ted fro
m m
ilk
3.2
su
mm
aris
e how
the
follo
win
g m
ilk p
roduct
s ar
e pro
duce
d:
–
evap
ora
ted m
ilk
–
conden
sed m
ilk
–
milk
pow
der
s
3.3
ex
pla
in t
he
nutr
itio
nal
com
posi
tion o
f:
–
evap
ora
ted m
ilk
–
conden
sed m
ilk
–
milk
pow
der
s.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
310
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d t
he
stru
cture
an
d p
roper
ties
of dairy-
bas
ed e
muls
ifie
rs
4.1
cl
arify
the
emuls
ifie
rs p
rese
nt
in m
ilk a
nd m
ilk
pro
duct
s
4.2
ex
pla
in t
he
chem
ical co
mposi
tion o
f m
ilk e
muls
ifie
rs
4.3
su
mm
aris
e how
dai
ry-b
ased
em
uls
ifie
rs a
re u
sed in
bak
ery
pro
cess
ing.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
311
Unit 80: Principles of Egg and Egg Products in Bakery
Unit reference number: F/602/4229
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of egg and egg products in bakery, in a bakery or in a learning environment.
The unit is designed for use primarily by operatives, technicians and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of egg and egg products in bakery. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
312
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
chem
ical
com
posi
tion o
f eg
g
1.1
su
mm
aris
e th
e pro
port
ions
and c
hem
ical
ch
arac
teri
stic
s of gly
copro
tein
s, g
lobulin
s,
ovo
vmuci
n a
nd a
vidin
pro
tein
s in
egg w
hite
1.2
su
mm
aris
e th
e pro
port
ions
and c
hem
ical
ch
arac
teri
stic
s of
vite
llin,
phosv
itin
and liv
etin
pro
tein
s in
egg y
olk
1.3
su
mm
aris
e th
e pro
port
ions
and c
hem
ical
ch
arac
teri
stic
s of tr
igly
cerides
, phosp
holip
ids
and
chole
ster
ol fa
ts in m
ilk
1.4
ex
pla
in h
ow
the
funct
ional
pro
per
ties
of
egg y
olk
in
bak
ing a
re a
ttri
bute
d t
o p
articl
es (
gra
nule
s an
d
mic
elle
s) in t
he
egg y
olk
.
2
Under
stan
d t
he
pro
cess
ing
of eg
g p
roduct
s fo
r bake
ry
2.1
ex
pla
in h
ow
whole
egg a
nd fro
zen w
hole
egg is
pro
duce
d a
s bake
ry ingre
die
nts
2.2
ex
pla
in h
ow
sep
arat
ed e
gg p
roduct
s ar
e pro
duce
d
as b
ake
ry ingre
die
nts
2.3
su
mm
aris
e how
egg p
roduct
s ar
e pas
teurise
d for
use
as
bak
ery
ingre
die
nts
2.4
ex
pla
in h
ow
dried
egg p
roduct
s ar
e pro
duce
d a
s bak
ery
ingre
die
nts
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
313
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d t
he
funct
ional
pro
per
ties
of eg
g p
roduct
s 3.1
ex
pla
in t
he
funct
ional pro
per
ties
of w
hole
egg t
hat
ar
e use
ful in
bake
ry p
roce
ssin
g
3.2
ex
pla
in t
he
funct
ional pro
per
ties
of eg
g w
hite
that
ar
e use
ful in
bake
ry p
roce
ssin
g
3.3
ex
pla
in t
he
funct
ion o
f th
e nat
ura
l eg
g-b
ase
d
emuls
ifie
r in
bak
ery
mix
ture
s.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
314
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
315
Unit 81: Principles of Salt and Dough Conditioners/Improvers in Bakery
Unit reference number: T/602/4230
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of salt and dough conditioners/improvers in bakery, in a bakery or in a learning environment.
The unit is designed for use primarily by operatives, technicians and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of salt and dough conditioners/improvers in bakery. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
316
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
chem
ical
funct
ionalit
y of
salt in
bak
ery
pro
cess
ing
1.1
ex
pla
in t
he
chem
ical fu
nct
ionalit
y an
d p
roper
ties
of
salt in b
aker
y pro
cess
ing incl
udin
g:
–
ferm
enta
tion c
ontr
ol
–
astr
ingen
t/st
rength
enin
g o
f glu
ten
–
flav
our
–
flav
our
enhan
cer
1.2
su
mm
aris
e th
e te
chnic
al c
hal
lenges
in r
educi
ng s
alt
leve
ls in b
read
mak
ing a
nd b
aker
y pro
duct
s to
mee
t sa
lt r
educt
ion t
arg
ets
1.3
cl
arify
the
effe
ct o
n y
east
if it c
om
es into
direc
t an
d
pro
longed
conta
ct w
ith s
alt.
2
Under
stan
d t
he
funct
ional
ity
of
oxi
dan
ts
and r
educi
ng a
gen
ts a
s co
nditio
ner
s/im
pro
vers
2.1
ex
pla
in h
ow
oxi
dan
ts c
hem
ically
inte
ract
in d
ough
dev
elopm
ent
to im
pro
ve d
ough c
onditio
n a
nd
qual
ity
2.2
su
mm
aris
e w
hic
h o
xidan
ts a
re c
urr
ently
per
mis
sible
as
bre
ad im
pro
vers
2.3
cr
itic
ally
com
par
e th
e per
form
ance
of
per
mis
sible
oxi
dan
ts in t
erm
s of ra
te o
f re
action a
nd
mec
han
ism
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
317
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d t
he
funct
ional
ity
of
soya
flo
ur
as a
conditio
ner
/im
pro
ver
3.1
ex
pla
in t
he
rheo
logic
al dough im
pro
vem
ents
whic
h
soya
flo
ur
can p
roduce
3.2
su
mm
aris
e th
e ch
emic
al b
leach
ing a
nd g
lute
n
oxi
dation p
roce
sses
whic
h s
oya
flo
ur
is r
esponsi
ble
fo
r as
an im
pro
ver
3.3
ex
pla
in w
hy
soya
flo
ur
is a
ble
to o
xidis
e glu
ten in a
m
anner
whic
h o
ther
oxi
dan
ts c
annot.
4
Under
stan
d t
he
funct
ional
ity
of
fat
as a
co
nditio
ner
/im
pro
ver
4.1
su
mm
aris
e th
e qual
ity
impro
vem
ent
feat
ure
s of
usi
ng fat
in b
read
rec
ipes
4.2
ex
pla
in h
ow
fat
s an
d h
ard f
ats
work
as
dough
conditio
ner
s/im
pro
vers
.
5
Under
stan
d t
he
funct
ional
ity
of
emuls
ifie
rs
as d
ough
conditio
ner
s/im
pro
vers
5.1
su
mm
aris
e th
e qual
ity
impro
vem
ent
feat
ure
s of
usi
ng e
muls
ifie
rs in b
read
rec
ipes
5.2
cl
arify
the
emuls
ifie
rs c
om
monly
use
d a
s dough
conditio
ner
s/im
pro
vers
5.3
ex
pla
in h
ow
em
uls
ifie
rs w
ork
as
dough
conditio
ner
s/im
pro
vers
.
6
Under
stan
d t
he
funct
ional
ity
of
yeast
nutr
ients
and
ferm
enta
tion a
ids
as
dough
conditio
ner
s/im
pro
vers
6.1
ex
pla
in t
he
role
and funct
ion o
f ye
ast
nutr
ients
and
ferm
enta
tion a
ids
incl
udin
g:
–
nitro
gen
conta
inin
g s
alts
–
calc
ium
sal
ts
–
sugar
s
–
alpha-
amyl
ases
–
mould
or
rope
inhib
itor.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
318
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
319
Unit 82: Principles of the Bulk Fermentation Process (BFP)
Unit reference number: A/602/4567
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of the bulk fermentation process, in bakery or in a learning environment.
The unit is designed for use primarily by technicians, team leaders and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of the bulk fermentation process. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
320
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
import
ance
of th
e BFP
as
a bre
adm
aki
ng m
ethod
1.1
ev
aluat
e th
e cu
rren
t co
mm
erci
al a
pplic
atio
n o
f BFP
in
the
UK
1.2
an
alys
e th
e im
port
ance
of
the
BFP
in U
K b
read
-m
akin
g u
p t
o t
he
1960s
com
pare
d t
o its
curr
ent
role
.
2
Under
stan
d t
he
role
of
BFP
in
gre
die
nts
2.1
cl
arify
whic
h t
ypes
of
flours
are
bes
t fo
r BFP
doughs
2.2
cr
itic
ally
com
par
e th
e ro
le o
f ye
ast
in t
he
BFP
to
that
in t
he
Chorley
wood B
read P
roce
ss
2.3
ex
pla
in h
ow
BFP
dough c
onsi
sten
cy is
manag
ed b
y m
anip
ula
ting t
ime,
tem
per
ature
and y
east
lev
els
2.4
ex
pla
in w
hy
cert
ain
dough c
onditio
ner
s an
d
impro
vers
are
added
to B
FP d
ough t
o im
pro
ve
dough p
erfo
rman
ce a
nd q
ual
ity.
3
Under
stan
d t
he
per
form
ance
fea
ture
s of
the
BFP
3.1
ex
pla
in w
hy
BFP
mix
ing is
rela
tive
ly p
oor
at
entr
appin
g g
as in d
ough
3.2
su
mm
aris
e how
dough g
as c
ells
are
cre
ated
duri
ng
the
BFP
3.3
ex
pla
in h
ow
dough g
as is
pro
duce
d d
uring t
he
BFP
3.4
su
mm
aris
e how
dough g
as r
eten
tion is
optim
ised
during t
he
BFP
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
321
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d t
he
adva
nta
ges
and v
ariations
of th
e BFP
4.1
co
mpare
the
adva
nta
ges
of th
e BFP
as
a
com
mer
cial bre
ad-p
roce
ssin
g m
ethod t
o o
ther
pro
cess
es
4.2
ex
pla
in t
he
tech
nic
al pro
cess
ing fea
ture
s and
adva
nta
ges
of usi
ng a
sponge
and d
ough
pro
cess
ing v
aria
tion t
o t
he
BFP
4.3
ju
stify
why
the
BFP
is
class
ifie
d in t
he
ferm
enta
tion
gro
up o
f bre
ad-m
aki
ng p
roce
sses
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
322
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
323
Unit 83: Principles of the Chorleywood Bread Process (CBP)
Unit reference number: F/602/4182
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of the Chorleywood Bread Process, in bakery or in a learning environment.
The unit is designed for use primarily by team leaders/managers and others who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of the Chorleywood Bread Process. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
324
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
bac
kgro
und a
nd r
atio
nal
e fo
r CBP
dev
elopm
ent
1.1
su
mm
aris
e th
e fe
ature
s of
the
pio
nee
ring
mec
han
ical dough d
evel
opm
ent
pro
cess
whic
h
info
rmed
the
dev
elopm
ent
of
the
CBP
1.2
ex
pla
in t
he
nee
d t
o d
evel
op c
om
mer
cial
short
pro
cess
tim
e bre
ad-m
akin
g p
roce
ss in t
he
late
1950s
for
the
UK c
onsu
mer
.
2
Under
stan
d t
he
role
of
CBP
ingre
die
nts
2.1
cl
arify
the
role
of oxi
dis
ing a
gen
ts in t
he
CBP
2.2
cl
arify
the
role
of
har
d fat
in t
he
CBP
2.3
cl
arify
the
role
of
emuls
ifie
rs in t
he
CBP
2.4
ex
pla
in h
ow
the
rete
ntion o
f flour
solid
s during t
he
CBP
affe
cts
dough c
onditio
n a
nd w
ater
take
-up
2.5
cl
arify
the
role
of ye
ast
in t
he
CBP
com
par
ed w
ith
that
in t
he
bulk
fer
men
tation p
roce
ss.
3
Under
stan
d t
he
per
form
ance
fea
ture
s of
the
CBP
3.1
ex
pla
in h
ow
CBP m
ixin
g c
an d
evel
op a
the
featu
res
of a
mat
ure
dough
3.2
re
view
how
the
stru
cture
of th
e glu
ten n
etw
ork
is
const
ruct
ed a
nd s
tabili
sed in t
he
CBP
3.3
ju
stify
how
dough g
as c
ells
are
cre
ated
duri
ng t
he
CBP
3.4
ex
pla
in h
ow
dough g
as is
pro
duce
d d
uring t
he
CBP
3.5
ex
pla
in h
ow
dough g
as r
eten
tion is
optim
ised
during t
he
CBP.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
325
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d t
he
adva
nta
ges
and
clas
sifica
tion o
f th
e C
BP
4.1
co
mpare
the
adva
nta
ges
of th
e CBP a
s a
com
mer
cial bre
ad-p
roce
ssin
g m
ethod t
o t
he
bulk
fe
rmen
tation p
roce
ss
4.2
cr
itic
ally
com
par
e th
e re
sults
of usi
ng a
bout
11%
pro
tein
flo
ur
with t
hat
at 1
3-1
4%
in t
he
CBP
4.3
ju
stify
why
the
CBP
is c
lass
ifie
d a
s a m
echan
ical
dough d
evel
opm
ent
pro
cess
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
326
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
327
Unit 84: Principles of Mechanical Dough Development (MDD) using Spiral Mixing
Unit reference number: F/602/4568
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of mechanical dough development, in a bakery or in a learning environment.
The unit is designed for use primarily by technicians, team leaders and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of mechanical dough development. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
328
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
bac
kgro
und a
nd r
atio
nal
e fo
r M
DD
pro
cess
dev
elopm
ent
1.1
su
mm
aris
e th
e m
ain fea
ture
s of
the
pio
nee
r M
DD
pro
cess
whic
h info
rmed
the
dev
elopm
ent
of th
e Chorley
wood B
read
Pro
cess
1.2
co
mpare
the
mai
n fea
ture
s of th
e Act
ivat
ed D
ough
Dev
elopm
ent
pro
cess
as
origin
ally
dev
eloped
, w
ith
the
curr
ently
applie
d s
piral m
ixer
-bas
ed M
DD
pro
cess
1.3
cl
arify
the
curr
ent
com
mer
cial
bak
ery
applic
ations
of
MD
D p
roce
sses
.
2
Under
stan
d t
he
role
of
MD
D ingre
die
nts
2.1
cl
arify
the
role
of oxi
dis
ing a
gen
ts in t
he
MD
D
pro
cess
2.2
cl
arify
the
role
of fa
t in
the
MD
D p
roce
ss
2.3
cl
arify
the
role
of
emuls
ifie
rs in t
he
MD
D p
roce
ss
2.4
ex
pla
in h
ow
the
rete
ntion o
f flour
solid
s during t
he
MD
D p
roce
ss a
ffec
ts d
ough c
onditio
n a
nd w
ater
ta
ke-u
p
2.5
cl
arify
the
role
of ye
ast
in t
he
MD
D p
roce
ss
com
pare
d w
ith t
hat
in t
he
bulk
fer
men
tation
pro
cess
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
329
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d t
he
per
form
ance
fea
ture
s of
the
MD
D p
roce
ss
3.1
ex
pla
in h
ow
MD
D m
ixin
g c
an d
evel
op t
he
feat
ure
s of a m
ature
dough in a
rel
ativ
ely
short
tim
e
3.2
re
view
how
the
stru
cture
of th
e glu
ten n
etw
ork
is
const
ruct
ed a
nd s
tabili
sed in t
he
MD
D p
roce
ss
3.3
su
mm
aris
e how
dough g
as c
ells
are
cre
ated
duri
ng
MD
D
3.4
ex
pla
in h
ow
dough g
as is
pro
duce
d d
uring M
DD
3.5
su
mm
aris
e how
dough g
as r
eten
tion is
optim
ised
during M
DD
.
4
Under
stan
d t
he
adva
nta
ges
and t
he
MD
D
pro
cess
4.1
ex
pla
in t
he
adva
nta
ges
of
MD
D p
roce
ssin
g o
ver
the
bulk
fer
men
tation p
roce
ss
4.2
cr
itic
ally
com
par
e th
e re
sults
of M
DD
pro
cess
ing
usi
ng low
pro
tein
conte
nt
flour
with t
hat
of hig
h
pro
tein
conte
nt
flour.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
330
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
331
Unit 85: Principles of Dough Fermentation and Process Control
Unit reference number: F/602/4196
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of dough fermentation and process control, in a bakery or in a learning environment.
The unit is designed for use primarily by technicians, team leaders and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of dough fermentation and process control. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
332
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
featu
res
and r
ole
of ye
ast
in
ferm
enta
tion
1.1
ex
pla
in t
he
pro
per
ties
of ye
ast
cel
ls a
s liv
ing fungal
org
anis
ms
1.2
ex
pla
in h
ow
yea
st c
ells
multip
ly
1.3
ev
aluat
e how
fer
men
tation is
an e
ssen
tial
par
t of
the
feed
ing,
gro
wth
and m
ultip
licat
ion o
f ye
ast
cells
1.4
su
mm
aris
e how
fer
men
tation c
ontr
ibute
s to
fla
vour.
2
Under
stan
d t
he
enzy
me
action o
f dough in t
he
ferm
enta
tion p
roce
ss
2.1
st
ate
the
chem
ical
equat
ion t
o s
um
mar
ise
the
inputs
and o
utp
uts
of dough fer
men
tation
2.2
ex
pla
in h
ow
the
act
ion o
f al
pha a
nd b
eta
am
ylase
s in
flo
ur
and d
ough a
dditiv
es o
n s
tarc
h p
rovi
des
su
bst
rate
for
the
ferm
enta
tion p
roce
ss
2.3
su
mm
aris
e how
dam
aged
sta
rch fro
m t
he
mill
ing
pro
cess
contr
ibute
s to
subst
rate
for
ferm
enta
tion
2.4
ex
pla
in t
he
chem
ical ac
tion o
f en
zym
es in y
east
during f
erm
enta
tion incl
udin
g:
–
inve
rtas
e
–
mal
tase
–
zym
ase
–
per
mea
se.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
333
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d t
he
funct
ion o
f ye
ast
in d
ough
dev
elopm
ent
3.1
ex
pla
in t
he
gas
pro
duct
ion funct
ion o
f ye
ast
in;
–
long p
roce
ss o
r bulk
fer
men
ted d
ough
–
no-t
ime
pro
cess
(CBP
or
add)
dough
3.2
su
mm
aris
e how
yea
st c
ontr
ibute
s to
pro
duct
flav
our
3.3
ex
pla
in h
ow
dough s
truct
ure
support
s th
e gro
wth
of
gas
bubble
s an
d v
olu
me
incr
ease
during
pro
cess
ing.
4
Under
stan
d t
he
fact
ors
af
fect
ing t
he
rate
of
ferm
enta
tion in d
ough
4.1
ex
pla
in h
ow
the
rate
of
ferm
enta
tion is
affe
cted
by:
–
tem
per
ature
–
hum
idity
–
ph
–
tim
e
4.2
ex
pla
in h
ow
the
rate
of
ferm
enta
tion c
an b
e af
fect
ed b
y th
e pre
sence
of
key
ingre
die
nts
:
–
salt
–
sugar
–
fats
–
spic
es
–
mould
and r
ope
inhib
itors
.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
334
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
335
Unit 86: Principles of Retarding and Proving Dough and Process Control
Unit reference number: K/602/4192
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of retarding and proving dough and process control, in a bakery or in a learning environment.
The unit is designed for use primarily by technicians, team leaders and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of retarding and proving dough and process control. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
336
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
adva
nta
ges
and t
echnic
al
funct
ion o
f re
tard
ing
dough
1.1
su
mm
aris
e th
e co
mm
erci
al ad
vanta
ges
of re
tard
ing
ferm
ente
d d
ough
1.2
ju
stify
the
conditio
ns
whic
h r
etard
ers
main
tain
to
reduce
fer
men
tation a
ctiv
ity
and r
etard
dough
pro
duct
s in
cludin
g:
–
refr
iger
atio
n o
f ai
r
–
hig
h h
um
idity
–
air
circ
ula
tion
1.3
ex
pla
in h
ow
ret
arder
conditio
ns
reduce
fe
rmen
tation a
ctiv
ity
and s
usp
end d
ough v
olu
me
incr
ease
1.4
ex
pla
in w
hy
dough r
ecip
es a
re a
dju
sted
to im
pro
ve
qual
ity
and p
erfo
rmance
of
reta
rded
dough
incl
udin
g lev
els
of:
–
yeas
t
–
fat
–
dough c
onditio
ner
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
337
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Under
stan
d t
he
tech
nic
al
funct
ion o
f re
cove
ring
dough
2.1
su
mm
aris
e th
e re
cove
ry p
roce
ss r
equired
in o
rder
to
main
tain
dough q
ual
ity
2.2
ex
pla
in w
hy
reco
very
conditio
ns
should
be
optim
al
in incr
easi
ng fer
men
tation a
ctiv
ity
and m
ain
tain
ing
reco
very
qual
ity
of dough p
roduct
s
2.3
ex
pla
in w
hy
the
reco
very
pro
cess
is
critic
al to
the
effe
ctiv
e in
crea
se in d
ough f
erm
enta
tion a
ctiv
ity
in
pre
par
ation for
pro
ving
2.4
ex
pla
in w
hy
dough r
ecip
es a
re a
dju
sted
to im
pro
ve
qual
ity
and p
erfo
rmance
of
dough r
ecove
ry,
incl
udin
g lev
els
of:
–
yeas
t
–
fat
–
dough c
onditio
ner
.
3
Under
stan
d t
he
tech
nic
al
funct
ion o
f pro
ving d
ough
3.1
su
mm
aris
e th
e optim
um
conditio
ns
whic
h p
rove
rs
mai
nta
in t
o m
axi
mis
e fe
rmen
tation r
ates
and p
rove
dough p
roduct
s
3.2
ex
pla
in h
ow
pro
ver
conditio
ns
incr
ease
fe
rmen
tation a
ctiv
ity
and incr
ease
dough v
olu
me
3.3
su
mm
aris
e th
e qual
ity
feat
ure
s of under
-and o
ver-
pro
ving d
ough p
roduct
s.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
338
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d t
he
cause
s of
com
mon f
aults
in r
etar
ded
dough
4.1
dia
gnose
the
cause
s:
–
of
skin
ned
up d
ough
–
of
spott
ed a
nd b
liste
red d
ough
–
of dough lac
king o
f vo
lum
e
–
for
dough w
hic
h h
as
bec
om
e blis
tere
d u
nder
the
top c
rust
–
for
dough w
hic
h h
as
pro
duce
d d
ark
spots
on
pro
duct
base
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
339
Unit 87: Principles of Oven Baking Bakery Products
Unit reference number: K/602/4211
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of baking bakery products, in a bakery or in a learning environment.
The unit is designed for use primarily by technicians, team leaders and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of baking bakery products. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
340
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
purp
ose
an
d funct
ion o
f st
eam
in
bak
ing
1.1
cl
arify
the
purp
ose
of
gen
erating a
nd r
elea
sing
stea
m in a
n o
ven
1.2
su
mm
aris
e th
e m
ain e
ffec
ts o
f bak
ing w
ith s
team
on b
ake
d p
roduct
s
1.3
su
mm
aris
e th
e m
ain p
roduct
s ty
pes
whic
h b
enef
it
from
ove
n s
team
ing
1.4
su
mm
aris
e th
e m
ain m
ethods
of st
eam
gen
erat
ion
for
ove
ns
1.5
ex
pla
in h
ow
ste
am p
hys
ical
ly a
nd c
hem
ical
ly a
ffec
ts
the
dough s
urf
ace
during b
akin
g.
2
Under
stan
d t
he
applic
atio
n
and a
dva
nta
ges
of ty
pes
of baki
ng o
vens
2.1
ex
pla
in t
he
bes
t use
s, a
dva
nta
ges
and
dis
adva
nta
ges
in b
aki
ng:
–
trav
ellin
g o
vens
–
rack
ove
ns
in b
akin
g
–
multi-
dec
k ove
ns
in b
akin
g
2.2
outlin
e how
to load
and u
nlo
ad p
eel, s
ette
r an
d
multi-
dec
k ove
ns.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
341
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d h
ow
hea
t en
ergy
changes
pro
duct
s during b
akin
g
3.1
ex
pla
in h
ow
hea
t is
tra
nsf
erre
d f
rom
the
ove
n t
o a
bak
ing p
roduct
3.2
ex
pla
in t
he
phys
ical
chan
ges
that
take
pla
ce w
ithin
D
ough-b
ase
d p
roduct
s during t
he
bak
ing p
roce
ss
3.3
cl
arify
what
is m
eant
by
‘ove
n s
pring’ w
hen
bak
ing
bre
ad p
roduct
s
3.4
ex
pla
in t
he
chem
ical ch
anges
that
take
pla
ce w
ithin
D
ough-b
ase
d p
roduct
s during t
he
bak
ing p
roce
ss t
o
pro
duce
ext
ernal
cru
st,
pro
duct
fla
vour
and c
olo
ur
3.5
ex
pla
in t
he
phys
ical
chan
ges
that
take
pla
ce w
ithin
flour
confe
ctio
ner
y pro
duct
s during t
he
baki
ng
pro
cess
3.6
ex
pla
in t
he
chem
ical ch
anges
that
take
pla
ce w
ithin
flour
confe
ctio
ner
y pro
duct
s during t
he
baki
ng
pro
cess
.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
342
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d t
he
import
ance
of pro
duct
han
dlin
g a
fter
bak
ing
4.1
ex
pla
in t
he
optim
um
coolin
g c
onditio
ns
for
bre
ad
bas
ed p
roduct
s on c
om
ple
tion o
f baki
ng
4.2
ex
pla
in t
he
optim
um
coolin
g c
onditio
ns
for
flour
confe
ctio
ner
y pro
duct
s on c
om
ple
tion o
f bak
ing.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
343
Unit 88: Principles of Preparing and Handling Bakery Finishing Materials
Unit reference number: D/602/4223
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of preparing and handling bakery finishing materials, in a bakery or in a learning environment.
The unit is designed for use primarily by technicians, team leaders and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of preparing and handling bakery finishing materials. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
344
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
com
posi
tion a
nd
pro
per
ties
of
fat-
bas
ed
finis
hin
g m
edia
1.1
ex
pla
in t
he
chem
ical co
mposi
tion o
f fa
t-base
d
finis
hin
g m
edia
incl
udin
g:
–
dai
ry c
ream
–
butt
ercr
eam
–
synth
etic
cre
am f
illin
g
–
choco
late
–
choco
late
-fla
voure
d c
oat
ing
1.2
ex
pla
in t
he
tech
nic
al pro
per
ties
of
fat-
bas
ed
finis
hin
g m
edia
when
pre
par
ing,
apply
ing a
nd
stori
ng t
hem
incl
udin
g:
–
tem
per
ature
tre
atm
ent
and t
emper
ing
–
applic
atio
n m
ethods
–
mix
ing r
equirem
ents
–
stora
ge
requirem
ents
–
sett
ing a
nd s
olid
ifyi
ng.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
345
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Under
stan
d t
he
com
posi
tion a
nd
pro
per
ties
of
sugar
-bas
ed
finis
hin
g m
edia
2.1
ex
pla
in t
he
chem
ical co
mposi
tion o
f su
gar-
bas
ed
finis
hin
g m
edia
incl
udin
g:
–
icin
g s
ugar
–
fondan
ts
–
sugar
past
e
–
mar
zipan
–
jam
s
–
coat
ing/m
aski
ng g
els
2.2
des
crib
e th
e te
chnic
al p
roper
ties
of su
gar-
bas
ed
finis
hin
g m
edia
when
pre
par
ing,
apply
ing a
nd
stori
ng t
hem
incl
udin
g:
–
tem
per
ature
tre
atm
ent
–
applic
atio
n m
ethods
–
mix
ing r
equirem
ents
–
stora
ge
requirem
ents
–
sett
ing a
nd s
olid
ifyi
ng.
3
Under
stan
d h
ow
nuts
and
fruits
are
pre
par
ed for
finis
hin
g
3.1
su
mm
aris
e how
nuts
are
pre
par
ed in d
iffe
rent
ways
fo
r use
in b
aker
y applic
ations:
–
alm
onds
–
wal
nuts
–
pec
ans
–
pea
nuts
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
346
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3.2
des
crib
e how
fru
its
are
pre
par
ed in d
iffe
rent
way
s fo
r use
in b
aker
y applic
ations:
–
dried
fru
its
–
crys
talli
sed fru
its
–
jam
s
–
pie
fill
ings
–
fres
h f
ruits.
4
Under
stan
d h
ow
to
dia
gnose
com
mon fau
lts
in
finis
hin
g m
edia
4.1
dia
gnose
the
cause
s of
choco
late
fau
lts
incl
udin
g:
–
dull
finis
h/l
ack
of glo
ss
–
blo
om
–
poor
flow
4.2
dia
gnose
the
cause
s of
sugar
med
ia f
aults
incl
udin
g:
–
inad
equat
e se
ttin
g
–
poor
flow
.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
347
Unit 89: Principles of Packaging in Bakery
Unit reference number: A/602/4231
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of packaging in bakery, in a bakery or in a learning environment.
The unit is designed for use primarily by operatives, technicians and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of packaging in bakery. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
348
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
man
ufa
cture
of
sust
ain
able
bak
ery
pac
kagin
g
1.1
ex
pla
in h
ow
pap
er a
nd w
axed
pap
er is
man
ufa
cture
d f
or
use
as
a fo
od s
afe
pack
agin
g
mat
eria
l
1.2
ex
pla
in h
ow
boar
d is
man
ufa
cture
d a
nd t
reat
ed f
or
use
as
a food s
afe
pack
agin
g m
ater
ial
1.3
ex
pla
in h
ow
cel
lulo
se film
is
manufa
cture
d for
use
as
food s
afe
pac
kagin
g m
ater
ial
1.4
su
mm
aris
e th
e m
ain f
acto
rs influen
cing t
he
use
of
pac
kagin
g m
ater
ial fr
om
sust
ain
able
and
envi
ronm
enta
lly s
ound s
ourc
es.
2
Under
stan
d t
he
man
ufa
cture
and
funct
ional
ity
of
pla
stic
bak
ery
pac
kagin
g
2.1
ex
pla
in h
ow
poly
then
e an
d a
ceta
te film
s are
m
anufa
cture
d
2.2
ex
pla
in t
he
funct
ionalit
y of
pla
stic
film
s in
bak
ery
incl
udin
g:
–
low
and h
igh d
ensi
ty p
oly
then
e
–
cast
, orien
ted a
nd c
oat
ed p
oly
pro
pyl
ene
–
shrink
or
clin
g f
ilms.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
349
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d t
he
tech
nic
al
pro
duct
nee
ds
for
diffe
rent
types
of
pac
kagin
g
3.1
ex
pla
in h
ow
the
tech
nic
al n
eeds
of pro
duct
s det
erm
ine
the
pack
agin
g b
est
suited
for:
–
soft
bre
ads
–
crust
y bre
ads
–
morn
ing g
oods
3.2
ex
pla
in h
ow
the
tech
nic
al n
eeds
of
flour
confe
ctio
ner
y pro
duct
s det
erm
ine
the
pac
kagin
g
bes
t su
ited
for:
–
hig
h s
ugar
cake
s
–
hig
h liq
uor/
low
sugar
cake
s
–
low
mois
ture
confe
ctio
ner
y
–
dec
ora
ted c
akes
–
savo
ury
and m
eat
pro
duct
s.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
350
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d t
he
import
ance
of pack
agin
g
in p
roduct
pro
motion
4.1
su
mm
aris
e th
e va
lue
of usi
ng p
ack
agin
g t
o
adve
rtis
e and p
rom
ote
bak
ery
pro
duct
s
4.2
ex
pla
in t
he
tech
nic
al ch
alle
nges
of pro
vidin
g
flex
ibili
ty in p
acka
gin
g for
additio
nal
lab
ellin
g a
nd
oth
er s
hort
ter
m a
dditio
ns
to p
rinte
d p
re-
pac
kagin
g.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
351
Unit 90: Principles of Mixing Flour Confectionery and Process Control
Unit reference number: K/602/4712
QCF level: 3
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of mixing flour confectionery and process control, in a bakery or in a learning environment.
The unit is designed for use primarily by technicians, team leaders and managers who carry out these workplace activities. It is also designed for those who plan to enter the bakery industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of mixing flour confectionery and process control. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
352
Lear
nin
g ou
tcom
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
aera
tion
of batt
er m
ixtu
res
1.1
ex
pla
in h
ow
mec
han
ical
aer
atio
n is
dev
eloped
during m
ixin
g
1.2
eval
uat
e th
e ch
anges
to k
ey ingre
die
nts
in
bat
ters
whic
h a
re im
port
ant
in d
evel
opin
g a
nd
mai
nta
inin
g a
eration
1.3
su
mm
aris
e w
hic
h c
hem
ical ae
ration a
gen
ts a
re b
est
added
to s
pec
ific
typ
e of bat
ters
1.4
cl
arify
the
pre
-bake
act
ion o
f ch
emic
al aer
atio
n
agen
ts in b
atte
rs
1.5
ex
pla
in t
he
conditio
ns
for
ingre
die
nts
or
mix
ture
s w
hic
h lea
d t
o inad
equat
e batt
er a
eration.
2
Under
stan
d t
he
aera
tion
of
foam
mix
ture
s 2.1
ex
pla
in h
ow
mec
han
ical
aer
atio
n is
dev
eloped
during t
he
mix
ing
2.2
ev
aluat
e th
e ch
anges
to k
ey ingre
die
nts
in foam
s w
hic
h a
re im
port
ant
in d
evel
opin
g a
nd m
ain
tain
ing
aera
tion
2.3
ex
pla
in t
he
conditio
ns
for
ingre
die
nts
or
mix
ture
s w
hic
h lea
d t
o inad
equat
e fo
am a
erat
ion o
r fo
am
co
llapse
.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
353
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d h
ow
sco
ne
doughs
are
dev
eloped
3.1
ex
pla
in t
he
key
feat
ure
s of
scone
doughs,
and h
ow
th
ey a
re d
evel
oped
during m
ixin
g
3.2
ev
aluat
e th
e ch
anges
to k
ey ingre
die
nts
in s
cone
doughs
whic
h a
re im
port
ant
to a
chie
ving d
ough
qual
ity
3.3
su
mm
aris
e w
hic
h c
hem
ical ae
ration a
gen
ts a
re b
est
suited
to s
cone
pro
duct
s
3.4
cl
arify
the
pre
-bake
act
ion o
f ch
emic
al aer
atio
n
agen
ts in s
cones
.
3.5
ex
pla
in t
he
conditio
ns
for
ingre
die
nts
or
doughs
whic
h lea
d t
o inad
equat
e sc
one
dough
dev
elopm
ent.
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
354
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d h
ow
pas
try
doughs
are
dev
eloped
4.1
ex
pla
in t
he
key
feat
ure
s of
pas
try
and b
iscu
it
doughs
and h
ow
they
are
dev
eloped
during m
ixin
g:
–
short
past
ry
–
puff
pas
try
–
bis
cuit m
ixtu
res
4.2
st
ate
the
funct
ion a
nd c
han
ges
to k
ey ingre
die
nts
in
pas
try
and b
iscu
it d
oughs
whic
h a
re im
port
ant
achie
ving s
pec
ifie
d d
ough q
ualit
y
4.3
su
mm
aris
e w
hic
h c
hem
ical ae
ration a
gen
ts a
re b
est
suited
to b
iscu
it p
roduct
s
4.4
cl
arify
the
pre
-bake
act
ion o
f ch
emic
al aer
atio
n
agen
ts in b
iscu
its
4.5
ex
pla
in t
he
conditio
ns
for
ingre
die
nts
or
doughs
whic
h lea
d t
o inad
equat
e past
ry o
r bis
cuit d
ough
dev
elopm
ent.
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
355
Further information
Our customer service numbers are:
BTEC and NVQ 0844 576 0026
GCSE 0844 576 0027
GCE 0844 576 0025
The Diploma 0844 576 0028
DiDA and other qualifications 0844 576 0031
Calls may be recorded for training purposes.
Useful publications
Related information and publications include:
Centre Handbook for Edexcel QCF NVQs and Competence-based Qualifications published annually
Functional Skills publications – specifications, tutor support materials and question papers
Regulatory Arrangements for the Qualification and Credit Framework (published by Ofqual, August 2008)
the current Edexcel publications catalogue and update catalogue.
Edexcel publications concerning the Quality Assurance System and the internal and standards verification of vocationally-related programmes can be found on the Edexcel website.
NB: Some of our publications are priced. There is also a charge for postage and packing. Please check the cost when you order.
How to obtain National Occupational Standards
To obtain the National Occupational Standards please go to www.ukstandards.org.uk.
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
356
Professional development and training
Edexcel supports UK and international customers with training related to NVQ and BTEC qualifications. This support is available through a choice of training options offered in our published training directory or through customised training at your centre.
The support we offer focuses on a range of issues including:
planning for the delivery of a new programme
planning for assessment and grading
developing effective assignments
building your team and teamwork skills
developing student-centred learning and teaching approaches
building functional skills into your programme
building effective and efficient quality assurance systems.
The national programme of training we offer can be viewed on our website (www.edexcel.com/training). You can request customised training through the website or by contacting one of our advisers in the Training from Edexcel team via Customer Services to discuss your training needs.
The training we provide:
is active
is designed to be supportive and thought provoking
builds on best practice
may be suitable for those seeking evidence for their continuing professional development.
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
357
Annex
e A
: Pro
gres
sion
pat
hw
ays
The
Edex
cel qual
ific
atio
n f
ram
ewor
k fo
r th
e fo
od a
nd d
rink
man
ufa
cture
sec
tor
Level
Gen
era
l q
uali
fica
tio
ns
Dip
lom
as
BTEC
vo
cati
on
all
y-
rela
ted
q
uali
fica
tio
ns
BTEC
sp
eci
ali
st
qu
alifi
cati
on
/
pro
fess
ion
al
NV
Q/
com
pete
nce
8
7
BTEC L
evel
7 A
war
d,
Cer
tifica
te,
Dip
lom
a in
Man
agem
ent
and
Lead
ersh
ip
BTEC L
evel
7
Ext
ended
Dip
lom
a in
M
anag
emen
t an
d
Lead
ersh
ip
Leve
l 7 D
iplo
ma in
Man
agem
ent
6
5
Leve
l 5 H
igher
N
atio
nal
Dip
lom
a
Man
agem
ent
BTEC L
evel
5 A
war
d,
Cer
tifica
te,
Dip
lom
a in
Man
agem
ent
and
Lead
ersh
ip
Leve
l 5 D
iplo
ma in
Man
agem
ent
(QC
F)
4
Leve
l 4 H
igher
N
atio
nal
Cer
tifica
te
Man
agem
ent
Le
vel 4 C
ertifica
te a
nd
Dip
lom
a fo
r Pr
ofici
ency
in
Food M
anufa
cturing
Exc
elle
nce
(Q
CF)
N025187 –
Spec
ific
atio
n –
Edex
cel Le
vel 3 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
358
Level
Gen
era
l q
uali
fica
tio
ns
Dip
lom
as
BTEC
vo
cati
on
all
y-
rela
ted
q
uali
fica
tio
ns
BTEC
sp
eci
ali
st
qu
alifi
cati
on
/
pro
fess
ion
al
NV
Q/
com
pete
nce
3
BTEC L
evel
3 A
war
d,
Cer
tifica
te in
Man
agem
ent
Leve
l 3 C
ertifica
te a
nd
Dip
lom
a fo
r Pr
ofici
ency
in
Food M
anufa
cturing
Exc
elle
nce
(Q
CF)
Leve
l 3 C
ertifica
te a
nd
Dip
lom
a in
Baki
ng I
ndust
ry
Ski
lls (
QC
F)
Leve
l 3 C
ertifica
te a
nd
Dip
lom
a in
Mea
t an
d P
oultry
In
dust
ry S
kills
(Q
CF)
Leve
l 3 A
war
d,
Cer
tifica
te
and D
iplo
ma
for
Profici
ency
in
Food I
ndust
ry S
kills
(Q
CF)
Leve
l 3 C
ertifica
te in
Man
agem
ent
(QC
F)
N025187– S
pec
ific
ation –
Edex
cel Le
vel 3 A
ward
, Cer
tifica
te a
nd D
iplo
ma f
or
Pro
fici
ency
in
Bak
ing I
ndust
ry S
kills
(Q
CF)
– I
ssue
1 –
Mar
ch 2
011
© E
dex
cel Li
mited
2011
359
Level
Gen
era
l q
uali
fica
tio
ns
Dip
lom
as
BTEC
vo
cati
on
all
y-
rela
ted
q
uali
fica
tio
ns
BTEC
sp
eci
ali
st
qu
alifi
cati
on
/
pro
fess
ion
al
NV
Q/
com
pete
nce
2
BTEC L
evel
2 A
war
d
in H
ACCP-b
ased
Food
Saf
ety
Sys
tem
s in
M
anufa
cturing (
QCF)
BTEC L
evel
2 A
war
d,
Cer
tifica
te in T
eam
Le
adin
g
Leve
l 2 A
war
d,
Cer
tifica
te
and D
iplo
ma
for
Profici
ency
in
Food M
anufa
cturing
Exc
elle
nce
(Q
CF)
Leve
l 2 A
war
d,
Cer
tifica
te
and D
iplo
ma
in B
aki
ng
Indust
ry S
kills
(Q
CF)
Leve
l 2 A
war
d,
Cer
tifica
te
and D
iplo
ma
in B
rew
ing
Indust
ry S
kills
(Q
CF)
Leve
l 2 C
ertifica
te a
nd
Dip
lom
a in
Mea
t an
d P
oultry
In
dust
ry S
kills
(Q
CF)
Leve
l 2 A
war
d,
Cer
tifica
te
and D
iplo
ma
for
Profici
ency
in
Food I
ndust
ry S
kills
(Q
CF)
Leve
l 2 C
ertifica
te in T
eam
Le
adin
g (
QCF)
1
Le
vel 1 in F
ood M
anufa
cture
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
360
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
361
Annexe B: Quality assurance
Key principles of quality assurance
A centre delivering Edexcel qualifications must be an Edexcel-recognised centre and must have approval for its qualifications.
The centre agrees, as part of gaining recognition, to abide by specific terms and conditions relating to the effective delivery and quality assurance of assessment. The centre must abide by these conditions throughout the period of delivery.
Edexcel makes available to approved centres a range of materials and opportunities to exemplify the processes required for effective assessment and provide examples of effective standards. Approved centres must use the guidance on assessment to ensure that staff who are delivering Edexcel qualifications are applying consistent standards.
an approved centre must follow agreed protocols for: standardisation of assessors; planning, monitoring and recording of assessment processes; internal verification and recording of internal verification processes and dealing with special circumstances, appeals and malpractice.
Quality assurance processes
The approach to quality assured assessment is made through a partnership between a recognised centre and Edexcel. Edexcel is committed to ensuring that it follows best practice and employs appropriate technology to support quality assurance processes where practicable. The specific arrangements for working with centres will vary. Edexcel seeks to ensure that the quality-assurance processes it uses do not inflict undue bureaucratic processes on centres, and works to support them in providing robust quality assurance processes.
The learning outcomes and assessment criteria in each unit within this specification set out the standard to be achieved by each learner in order to gain each qualification. Edexcel operates a quality-assurance process, designed to ensure that these standards are maintained by all assessors and verifiers.
For the purposes of quality assurance, all individual qualifications and units are considered as a whole. Centres offering these qualifications must be committed to ensuring the quality of the units and qualifications they offer, through effective standardisation of assessors and internal verification of assessor decisions. Centre quality assurance and assessment processes are monitored by Edexcel.
N025187 – Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
362
The Edexcel quality assurance processes will involve:
gaining centre recognition and qualification approval if a centre is not currently approved to offer Edexcel qualifications
annual visits to centres by Edexcel for quality review and development of overarching processes and quality standards. Quality review and development visits will be conducted by an Edexcel quality development reviewer
annual visits by occupationally competent and qualified Edexcel Standards Verifiers for sampling of internal verification and assessor decisions for the occupational sector
the provision of support, advice and guidance towards the achievement of National Occupational Standards.
Centres are required to declare their commitment to ensuring quality and appropriate opportunities for learners that lead to valid and accurate assessment outcomes. In addition, centres will commit to undertaking defined training and online standardisation activities.
N025187– Specification – Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Baking Industry Skills (QCF) – Issue 1 – March 2011 © Edexcel Limited 2011
363
Annexe C: Centre certification and registration
Edexcel Standards Verifiers will provide support, advice and guidance to centres to achieve Direct Claims Status (DCS). Edexcel will maintain the integrity of Edexcel QCF NVQs through ensuring that the awarding of these qualifications is secure. Where there are quality issues identified in the delivery of programmes, Edexcel will exercise the right to:
direct centres to take action
limit or suspend certification
suspend registration.
The approach of Edexcel in such circumstances is to work with the centre to overcome the problems identified. If additional training is required, Edexcel will aim to secure the appropriate expertise to provide this.
What are the access arrangements and special considerations for the qualifications in this specification?
Centres are required to recruit learners to Edexcel qualifications with integrity.
Appropriate steps should be taken to assess each applicant’s potential and a professional judgement should be made about their ability to successfully complete the programme of study and achieve the qualification. This assessment will need to take account of the support available to the learner within the centre during their programme of study and any specific support that might be necessary to allow the learner to access the assessment for the qualification. Centres should consult Edexcel’s policy on learners with particular requirements.
Edexcel’s policy on access arrangements and special considerations for Edexcel qualifications aims to enhance access to the qualifications for learners with disabilities and other difficulties (as defined by the 1995 Disability Discrimination Act and the amendments to the Act) without compromising the assessment of skills, knowledge, understanding or competence. Please refer to Access Arrangements and Special Considerations for BTEC and Edexcel NVQ Qualifications for further details. www.edexcel.com.
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Annexe D: Assessment strategy
Assessment Strategy for
Improve Proficiency Qualifications
IPQs accredited within the
Qualifications and Credit Framework (QCF) approved of
by Improve
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Table of Contents
Section 1 367 1.1 Purpose 367
1.2 Scope 367
1.3 Features 368
1.4 Equality of Opportunity and Diversity 369
Section 2 370 2.1 Working with Awarding Organisations 370
2.2 External quality control of assessment 370
2.3 Approval of centres to offer Proficiency Qualifications 371
Section 3 372 3.1 Approved Centres 372
3.2 Occupational competence of assessors 372
3.3 Occupational competence of internal QA personnel 373
Section 4 375 4.1 Assessment evidence 375
4.2 Workplace testimony 375
4.3 The use of simulation for providing evidence 376
4.4 Recognition of prior learning and experience 376
Section 5 377 5.1 The role of external QA personnel 377
5.2 External QA of assessment for employer approved centres 14
Annex 1 379 1.1 The Proficiency Qualification in Food Manufacturing Excellence 379
1.2 Occupational competence of assessors 379
1.3 Occupational competence of internal QA personnel 380
1.4 Occupational competence of external QA personnel 381
Annex 2 382 1.1 The Level 2 Award in Proficient Poultry Meat Inspection 382
1.2 The Role of Poultry Processing Company Staff 382
1.3 Occupational competence of assessors 383
1.4 Occupational competence of internal QA personnel 383
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Assessment Strategy
Section 1
1.1 Purpose
The purpose of this assessment strategy is to set out the quality assurance arrangements for the assessment and verification of Proficiency Qualifications for the food and drink sector. Information is provided about the experience, qualifications and occupational competence requirements for those involved in the process. It also details the evidence requirements and conditions of assessment necessary to achieve the Proficiency Qualifications. This strategy will be useful in informing learners, employers, assessors, quality assurance personnel and Awarding Organisations alike.
1.2 Scope
This assessment strategy covers Proficiency Qualifications which are accredited within the Qualifications and Credit Framework and approved by Improve1. The Qualifications are approved for use in England, Wales and Northern Ireland.
In Scotland, Improve approves Scottish Vocational Qualifications (SVQs), which are accredited for use in the Scottish Credit and Qualification Framework. A separate (SVQ) Assessment Strategy document is available for competence-based qualifications for the food and drink sector in Scotland.
All Proficiency Qualifications for the food and drink sector, which are approved by Improve and subject to the use of the Improve logo for this family of qualifications, are covered by this assessment strategy. Those Proficiency Qualifications which have additional regulatory or specialist assessment requirements are identified and dealt with in specific sections of this strategy.
1 Improve is the Sector Skills Council for the Food and Drink Sector. For details visit www.improveltd.co.uk
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1.3 Features
Of Proficiency Qualifications
Proficiency Qualifications in food and drink are designed for use in the food and drink sector. They cover the food supply chain from the availability and processing of raw materials through storage, transportation, wholesaling, manufacturing and processing, logistics and presentational processing in sales environments.
They are competency-based qualifications designed for use in the workplace and first developed in 2008. Their purpose is to raise skills levels and performance across the workforce.
They ensure that individuals develop the skills and knowledge, which are exactly those needed to perform reliably and consistently at work. The knowledge content of the qualifications is designed to support and suit individual’s needs. It will support those who require the basics, but will also develop those who require significantly more detailed knowledge and understanding.
This flexible approach to designing Proficiency Qualifications allows employers and individuals to select those competences which are critical to performance at work, and also to support progression in employment. This way it is possible to develop the workforce and produce the technicians and managers of tomorrow. With such a key focus on the development and recognition of competence at work, these qualifications are ideal to use within workplace training and assessment systems. They will be essential to upskilling, driving up performance and increasing productivity across the food and drink sector.
Of the Qualifications and Credit Framework (QCF)
All qualifications accredited on the Qualification and Credit Framework are made up of units of assessment which are allocated a credit value. This credit value is based on the average amount of time taken to complete the learning and assessment required by each unit. The calculation is based on notional learning hours; 10 notional learning hours = 1 credit. Units with differing credit values are therefore a feature of qualifications, reflecting the varying learning and assessment requirements of units.
Credits become the common currency between qualifications and are accumulated in different sized qualifications. These are:
Award 1 – 12 credits
Certificate 13 – 36 credits
Diploma 37+ credits.
Each unit of assessment is also allocated a level which reflects the degree of challenge of each unit.
The units of assessment detail the learning outcomes and assessment criteria which a candidate can accumulate, and combine together within a qualification of the appropriate size and level to meet their individual and employer needs.
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The Qualifications and Credit Framework
For further details about the QCF, visit the Ofqual website www.ofqual.gov.uk
1.4 Equality of Opportunity and Diversity
Improve is committed to developing and implementing high quality qualifications for the Qualifications and Credit Framework (QCF) which comply with all current relevant legislation and Ofqual regulations. For further details of how we work to ensure equality of opportunity and diversity, please refer to our Equality and Diversity Policy.
Awarding Organisation policy, procedures and guidance will detail the equality of opportunity and diversity implications for assessors and verifiers.
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Section 2
2.1 Working with Awarding Organisations
An effective working relationship between Improve and Awarding Organisations, whose markets relate to the food and drink sector, is central to the successful delivery of Improve’s Sector Qualifications Strategy (SQS). Improve will continue to work closely with Awarding Organisations through its Awarding Organisation Forum, and to develop this forum, to ensure that the SQS can be effectively implemented, through the SQS Action Plan.
In addition to engagement and technical activity at a forum level, individual memoranda of understanding and/or action plans are agreed with each Awarding Organisation to drive forward a range of operational and development activity.
Improve respects the individuality and confidentiality of each Awarding Organisation offering qualifications to the sector and the market place in which they are offered. Improve understands the need for differentiation in types and levels of service provided by Awarding Organisations to meet wide-ranging conditions across the sector, its labour market and potential sector entrants.
2.2 External quality control of assessment
The sector view is that it is important for external quality control to be achieved through an effective external quality sampling process combined with an annual approved centre risk rating system. Primarily, external quality control is aimed at improving internal quality assurance and assessment practice, and the effective exchange of information between centres, Awarding Organisations and Improve.
External quality control will be achieved through these requirements:
Each year external quality assurance personnel will complete the recommended number of days of Continuing Professional Development (CPD), comprised of training or other developmental activities relevant to the food and drink sector and approved by the Awarding Organisation. Training should include relevant updating in respect of changes to legislation and regulations impacting on the sector, standardisation activities and good practice developments in assessment and improving quality assurance. Improve will be invited by Awarding Organisations to observe and/or provide relevant input to CPD activity as appropriate.
Awarding Organisations will operate a risk rating system that is applied to each active approved centre. Details of the risk rating system should be provided as part of the submission for accreditation of the qualification to the relevant qualifications regulatory authority. The Awarding Organisations will carry out risk assessment and risk rate each approved centre for food and drink Proficiency Qualifications. External quality assurance activity, and in particular the scope and rigour of sampling, is required to reflect the risk rating status of each centre.
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Improve, through its Standards and Qualifications Development team, will maintain ongoing dialogue with Awarding Organisations to monitor practices, consider issues and gain feedback, which impact on qualifications design and the use of units of assessment.
2.3 Approval of centres to offer Proficiency Qualifications
Approval procedures and quality assurance systems are developed by Awarding Organisations. Awarding Organisations will approve and quality assure provision of Proficiency Qualifications within centres. This allows assessment and quality assurance services to be tailored to the professional needs of centres in the best interests of candidates.
Awarding Organisation Centre Approval to provide
specific IPQs
Approved Centre e.g. a Food and Drink
Employer or a Learning and Skills Provider
Recognised Assessors and Internal QA Personnel
operating within or assigned to centres
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Section 3
3.1 Approved Centres
Approved Centres who are learning and skills providers deliver training and assessment services to learners and their employers in and around the workplace. Providers usually employ or contract with assessors, who often work peripatetically, to visit learners in their workplace at pre-arranged or contracted times.
For some employers, there may be business and operational advantages to becoming a centre to deliver Proficiency Qualifications and obtaining centre approval from an Awarding Organisation. This involves setting up and maintaining the quality systems and controls required by Awarding Organisations to offer Proficiency Qualifications within the company. Employers deliver training and assessment services to learners employed in their workplace. They use assessors (sometimes referred to as in-house assessors as they are company employees) to assess learner employees. However, they may also contract out externally with assessors who work peripatetically, to visit learners in their workplace at contracted times.
Units of assessment completed by learners and assessment practice are subject to internal quality assurance through an agreed and planned sampling process. This is carried out by a centre’s internal quality assurance personnel, who may be employed or under contract, to quality assure the assessment processes and practice.
3.2 Occupational competence of assessors
The role of an assessor is a demanding and complex one, requiring a high degree of both interpersonal and organisational skills. They are required to make accurate and objective decisions as to whether the learner’s performance meets the assessment requirements laid out in units of assessment.
For assessments to be considered valid, the assessor must meet the following requirements. Any assessments carried out by personnel who do not meet these requirements will be deemed a contribution to workplace testimony.
Assessors are required to:
Provide current evidence of competence, knowledge and understanding in the areas to be assessed, to the satisfaction of the Awarding Organisation. This will normally be achieved through demonstrating competence in the roles which are to be assessed, which may be recorded in company training records. Alternatively, this can be demonstrated by relevant experience and continuing professional development which may include the achievement of qualifications relevant to the areas being assessed.
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Demonstrate competent practice in workplace assessment methods, and must demonstrate understanding of the principles and practices of the assessment process. This practice must be commensurate with the National Occupational Standard for Learning and Development March 2010, Standard 9; Assess Learner Achievement. They are not required to hold assessor qualifications or units, but the achievement of these will indicate assessor capability at a given point, and this should be complemented by continuous professional development to update and maintain practice standards. Assessor capability may also be demonstrated by the outcomes of formal training in assessment techniques for company based training systems or qualifications, or for auditing against quality criteria for an externally audited quality standard. Recognition of assessors in this way is only valid between a centre and an Awarding Organisation in respect of specific qualifications, and is not transferable to other bodies or qualifications.
Demonstrate their continuing professional development to ensure they are up to date with work practices in their sector area of expertise and developments in the Proficiency Qualifications they assess.
Have a full and current understanding of the units of assessment and requirements of the qualifications being assessed.
Operate safely as an assessor in a food environment, therefore it is strongly recommended that a relevant food safety/hygiene qualification is achieved.
Assessors ‘in training’ who are not fully recognised as competent by Awarding Organisations may carry out assessment practice. For the period in training and working towards recognition, the assessor must have assessment activity monitored and signed off (countersigned) by a fully recognised and competent assessor. The ‘in training’ period should be limited to twelve months and have clear development goals set for achieving recognition and competence.
3.3 Occupational competence of internal quality assurance personnel
Approved centres appoint internal quality assurance personnel and their role is to ensure consistency, maintain and improve the quality of assessment within the centre. The internal quality assurance personnel will monitor assessment activities and provide feedback to assessors, co-ordinate standardisation and provide guidance to assessors.or assessments and internal quality assurance to be considered valid, the internal quality assurance personnel must meet the following requirements:
Demonstrate sufficient and current understanding of the qualifications to be internally quality assured, and know how they are applied in business, to the satisfaction of the Awarding Organisation. Relevant knowledge and understanding of the workplace areas to be sampled during quality assurance activity is required. Relevant experience of working in or with the sector area(s) is preferable.
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Demonstrate competent practice in internal quality assurance of assessment, and demonstrate understanding of the principles and practices of internal quality assurance of assessment. This practice must be commensurate with the National Occupational Standard for Learning and Development March 2010, Standard 11; Internally monitor and maintain the quality of assessment. They are not required to hold internal quality assurance of assessment qualifications or units, but the achievement of these will indicate capability at a given point, and this should be complemented by continuous professional development to update and maintain practice standards. Internal quality assurance of assessment capability may also be demonstrated by the outcomes of formal training in quality assurance and improvement techniques for company based training systems or qualifications, or for auditing against quality criteria for an externally audited quality standard. Recognition of internal quality assurance personnel in this way is only valid between a centre and an Awarding Organisation in respect of specific qualifications, and is not transferable to other bodies or qualifications.
Demonstrate their continuing professional development to ensure they are up to date with work practices and developments in the qualifications they quality assure.
Know where and when to access specialist sector advice, where additional specialist or technical knowledge relating to assessment and quality assurance decisions are concerned.
Operate safely in a food environment, therefore it is strongly recommended that a relevant food safety/hygiene qualification is achieved.
Internal quality assurance personnel ‘in training’ who are not fully recognised as competent by Awarding Organisations may carry out internal quality assurance of assessment practice. For the period in training and working towards recognition, they must have quality assurance activity monitored and signed off (countersigned) by a fully recognised and competent internal quality assurer. The ‘in training’ period should be limited to twelve months and have clear development goals set for achieving recognition and competence.
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Section 4
4.1 Assessment evidence
Proficiency Qualifications are specifically designed to be assessed in the workplace therefore workplace performance evidence is essential for all units of assessment. The Proficiency Qualifications contain three types of units of assessment.
1. Occupational skills units must normally be assessed by observation in the workplace. Assessment requirements and guidance are outlined on each unit.
2. Occupational knowledge units must be assessed through questioning methods relevant to the needs of the learner on or off-the job. It is important to follow the assessment requirements and guidance outlined on each unit.
3. Underpinning knowledge units must be assessed through questioning methods relevant to the needs of the learner on or off-the-job. It is important to follow the assessment requirements and guidance outlined on each unit.
The use of employer’s training and assessment processes and records in the workplace are strongly encouraged, where this supports evidence of competent learner performance. This is particularly significant where such evidence is audited as part of external quality standards relevant to the food and drink sector. Learner records of assessment and internal quality assurance activity will in this case reflect employer systems and records.
Where employer’s assessment processes or records are insufficiently rigorous to generate credible evidence of learner performance, then formal assessment processes must be implemented to confirm learner’s competence and this evidence captured in portfolio based records of assessment and internal quality assurance.
4.2 Workplace testimony
Workplace personnel, who are not recognised as assessors, may contribute to the assessment process by providing workplace testimony. Those providing the testimony must be familiar with the activity being carried out and able to make a judgement that the task has been completed to organisational procedures and to the required standard. The person providing the testimony is not in a position to decide if the learner is competent overall, they are only able to judge the specific instance they observe. The overall decision regarding competence of the learner will be made by the assessor and subject to internal quality assurance of assessment.
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4.3 The use of simulation for providing evidence
The use of simulation to replace normal working practice is not acceptable.
The only exception to this rule is for units of assessment which address rare conditions or emergency situations which might endanger learner safety. These exceptions are clearly defined in the assessment guidance in the relevant unit of assessment. In such cases this will require the agreement of external quality assurance personnel.
When simulations are used they must be designed to mirror the same activity, as it would be carried out in the workplace and include:
The number and sequence of actions needed to complete the activity
The number and complexity of factors needed to complete the activity
The urgency with which the activity must be completed and
Achievement of an outcome(s) in the same time constraints that might apply in the workplace
Simulation cannot be used to provide the sole evidence for any one complete unit of assessment
4.4 Recognition of prior learning and experience
Evidence from past achievement may be included as evidence within assessment methods for Proficiency Qualifications.
Evidence of knowledge and understanding can be presented as supplementary evidence, provided it is a measurable assessed outcome of learning which links to outcomes detailed in the units of assessment and confirms current competence.
Assessors should make best use of all the assessment methods available to them in ensuring the most reliable and effective use is made of claims of prior learning and experience which relate to the individual learner’s circumstances.
All learners, presenting evidence from past achievements, must also be able to demonstrate current competence.
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Section 5
5.1 The role of external quality assurance personnel
Awarding Organisations appoint external quality assurance personnel to perform a number of quality assurance tasks on their behalf. They visit centres to monitor the assessment and internal quality assurance processes and sample learners work to ensure that standards are maintained and are compliant with Awarding Organisation procedures. External quality assurance personnel also have a developmental role in assisting centres to develop best practice and to provide information on new qualifications and developments in assessment and quality assurance.
External quality assurance personnel are required to:
Demonstrate sufficient and current understanding of the areas within the sector being externally quality assured.
Demonstrate sufficient and current understanding of the Proficiency Qualifications to be externally quality assured, and know how they are applied in the sector, to the satisfaction of the Awarding Organisation.
Demonstrate competent practice in external quality assurance of assessment, and demonstrate understanding of the principles and practices of external quality assurance of assessment. This practice must be commensurate with the National Occupational Standard for Learning and Development March 2010, Standard 12; Externally monitor and maintain the quality of assessment. They are not required to hold external quality assurance of assessment qualifications or units, but the achievement of these will indicate capability at a given point, and this should be complemented by continuous professional development to update and maintain practice standards. External quality assurance of assessment capability may also be demonstrated by the outcomes of formal training in quality assurance and improvement techniques for company based training systems or qualifications, or for auditing against quality criteria for an externally audited quality standard. Recognition of external quality assurance personnel in this way is only valid between a centre and an Awarding Organisation in respect of specific qualifications, and is not transferable to other bodies or qualifications.
Complete a minimum of two days Continuing Professional Development (CPD) each year, composed of training or other developmental activities relevant to the food and drink sector and approved by the Awarding Organisation.
Have good report writing, auditing and communication skills to the satisfaction of the Awarding Organisation
Know where and when to access specialist sector advice, where additional specialist knowledge relating to assessment and quality assurance decisions is concerned.
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5.2 External quality assurance of assessment for employer approved centres
Awarding Organisations approving employer centres may wish to consider flexibilities in the external quality assurance of these centres to meet the specific learning and development needs of employers and employees (learners). The purpose of these flexibilities is to build effective and pragmatic links to employer training, where the external quality assurance of proficiency qualifications is not compromised in principle, but that the application of external quality assurance is better aligned to good workplace training and development practice to maintain the required rigour.
Flexibilities in external quality assurance of assessment can only be considered where the employer can demonstrate a sufficiently structured and internally quality assured approach to learning, development and assessment. In the food sector this is often linked to the use of externally recognised quality assurance arrangements (e.g. BRC, Efsis, ISO 9000 series). The external audit of training systems and records implicated by some of these arrangements will provide additional evidence to Awarding Organisations of the rigour of internal quality assurance.
To approve such employer centres Awarding Organisations will work closely with appropriate employers to evaluate their training systems. This may include:
the alignment/mapping of employers training and assessment arrangements to proficiency qualifications
an analysis of the effectiveness of internal quality and recording systems
evaluating the extent to which external audits of training contribute to overall quality arrangements.
Flexible external quality assurance arrangements to align with the training systems of individual employers in an employer centre may not always be necessary and will normally comply with section 5.1. However, flexibilities may be agreed as an outcome of the evaluation activity, where a rationale for such flexibility is justified. Awarding Organisations will formally agree the arrangements with the employer centres.
For example, a sector specialist external quality assurer may be involved in the evaluation, setting up and approval of an employer centre to ensure that technical expertise is suitably involved in recognising employer training and the centre, allowing a non-sector external quality assurer to provide ongoing external quality assurance of assessment. In this instance, the sector specialist external quality assurer should be available for consultation and to re-evaluate the centre should the employer training systems or circumstances change.
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Annex 1
1.1 The Qualifications for Proficiency in Food Manufacturing Excellence (FME)
The Qualifications (Awards, Certificates, Diplomas) for Proficiency in Food Manufacturing Excellence have additional assessment and quality assurance requirements to those set out in sections 1 – 5 of this strategy. These qualifications are aimed at developing, confirming competence and sustaining a mix of skills which will support lean, improvement and change management practice in food and drink manufacturing across the sector. These skills are vitally important to the future economic success of the sector. The skills are critical to driving improvements in food manufacturing and processing from both a technical as well as practical perspective, and more importantly sustaining these improvements. It is also critical because the mix of skills is based upon empowerment, company cultural development and visionary leadership and management.
With such a significant range of competences set out, employers feel that it is important to fully define the types of assessment and quality assurance requirements for this qualification, which will make a positive difference to their operations through skills, in this business critical area.
1.2 Occupational competence of assessors for FME
The requirements below are in addition to those set out in section 3 of this assessment strategy:
Assessors are required to:
Have experience in the implementation, application and sustainability of lean and/or improvement skills practice in relevant manufacturing, processing or logistics roles in the food and drink sector, where there have been measurable and beneficial productivity gains to companies.
Demonstrate achievement in learning and/or competence in lean and improvement skill practice in the food and drink sector to the satisfaction of the Awarding Organisation. Examples may include; green/black belt 6 sigma courses, Proficiency Qualification in Food Manufacturing Excellence, N/SVQ in Business Improvement Techniques at an appropriate level.
Have a sound underpinning achievement in the application of mathematics and communication in order to demonstrate competence in using and articulating the mathematical requirements of improvement techniques.
Assessors who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge lean management and implementation role are required to undertake at least one annual update and refresher training session, which covers implementation of improvement techniques. The session should be provided by an approved centre and agreed by the external quality assurer.
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Assessors who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge change management/implementation role are required to undertake at least one annual update and refresher training session, which covers leadership, management, workplace cultural development and sustainability of lean and improvement practice. The session should be provided by an approved centre and agreed by the external quality assurer. These annual update and refresher training sessions will ensure that both lean improvement techniques and leadership, management, workplace cultural development and sustainability of lean and improvement practice in the food and drink sector are
1.5 assessed using best practice in the workplace
1.6 reflecting the means by which techniques are currently implemented and sustained in the workplace
1.7 reflecting the means by which workforce development supports and sustains the improvement culture in the workplace
1.8 supporting effective and measurable improvement and productivity gains in the workplace.
1.3 Occupational competence of internal quality assurance personnel for FME
Internal quality assurers who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge lean management and implementation role are required to undertake at least one annual update and refresher training session, which covers implementation of improvement techniques. The session should be provided by an approved centre and agreed by the external quality assurer.
Internal quality assurers who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge change management/implementation role are required to undertake at least one annual update and refresher training session, which covers leadership, management, workplace cultural development and sustainability of lean and improvement practice. The session should be provided by an approved centre and agreed by the external quality assurer.
These annual update and refresher training sessions will ensure that both lean improvement techniques and leadership, management, workplace cultural development and sustainability of lean and improvement practice in the food and drink sector are
1.9 quality assured using best practice in the workplace
1.10 reflecting the means by which techniques are currently implemented and sustained in the workplace
1.11 reflecting the means by which workforce development supports and sustains the improvement culture in the workplace
1.12 supporting effective and measurable improvement and productivity gains in the workplace.
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1.4 Occupational competence of external quality assurance personnel for FME
External quality assurance personnel must meet the requirements set out in section 5 of this assessment strategy. In addition;
External quality assurers who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge lean management and implementation role are required to undertake at least one annual update and refresher training session, which covers implementation of improvement techniques. The session should be provided by the Awarding Organisation.
External quality assurers who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge change management/implementation role are required to undertake at least one annual update and refresher training session, which covers leadership, management, workplace cultural development and sustainability of lean and improvement practice. The session should be provided by the Awarding Organisation.
These annual update and refresher training sessions will ensure that both lean improvement techniques and leadership, management, workplace cultural development and sustainability of lean and improvement practice in the food and drink sector are
1.13 quality assured using best practice in the workplace
1.14 reflecting the means by which techniques are currently implemented and sustained in the workplace
1.15 reflecting the means by which workforce development supports and sustains the improvement culture in the workplace
1.16 supporting effective and measurable improvement and productivity gains in the workplace.
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Annex 2
1.1 The Level 2 Award in Proficient Poultry Meat Inspection
This Proficiency Qualification has additional assessment and quality assurance requirements to those set out in sections 1 – 5 of this strategy.
From January 2009 Plant Inspection Assistants (PIAs), who carry out post-mortem inspection of poultry and who are not previously qualified, need to achieve this Proficiency Qualification to comply with regulation and discharge their responsibilities effectively. PIAs suitably qualified before January 2009 will not be required to achieve this qualification, unless an employer deems this necessary in the interest of updating skills and personal development.
This qualification assesses the proficiency of PIAs to carry out poultry post-mortem checks and comply with food safety management procedures, and will confirm their understanding of what is required to do the job. The qualification can be achieved in respect of post-mortem inspection of one of four specific types of bird; broilers & hens, ducks & geese, non-hunted game birds or turkeys.
1.2 The Role of Poultry Processing Company Staff
Wherever possible, assessment and quality assurance should be conducted by supervisors, managers or other suitably experienced staff employed by poultry processing companies and carried out in the workplace.
Where the capacity or capability of the company is not geared to conduct assessment and quality assurance to the required standards, then external services can be used to provide the quality assurance roles of the qualification. Such assessors and quality assurance personnel are referred to as ‘peripatetic’.
However, the qualification cannot be awarded without the involvement of relevant company personnel managing or otherwise involved with the PIA. Company personnel must contribute to confirming the competence of the PIA, by providing observations, witness testimonies or other supplementary evidence to support assessment decisions in the workplace. External quality assurance personnel will be required to check this provision within the sampling plan for external quality assurance.
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1.3 Occupational competence of assessors
The requirements below are in addition to those set out in section 3 of this assessment strategy:
Assessors are required to:
Provide current evidence of competence and understanding in the post-mortem inspection of poultry, to the satisfaction of the Awarding Organisation. This may be achieved through employment, experience and/or continuing professional development which may include the achievement of vocational qualifications relevant to poultry meat inspection.
1.4 Occupational competence of internal quality assurance personnel
The requirements below are in addition to those set out in section 3 of this assessment strategy:
Internal quality assurers are required to:
Demonstrate sufficient and current understanding of post-mortem inspection of poultry to be internally quality assured, and know how they are applied in the PIA role, to the satisfaction of the Awarding Organisation.
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