Edexcel NVQ/competence-based qualifications...Unit 86: Principles of Retarding and Proving Dough and Process Control 335 Unit 87: Principles of Oven Baking Bakery Products 339 Unit

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

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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.


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


6

Unit reference


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


7

Unit reference


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


8

Unit reference


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


9

Unit Group B – Common operations

Unit reference


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


10

What is the qualification structure for the Edexcel Level 3 Certificate for Proficiency in Baking Industry Skills (QCF)?


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



Unit reference





3 3


5 3










11

Unit reference









3 3


3 3


3 3


3 3


3 3


2 3


2 3


2 3



3 3


3 3



2 3


12

Unit reference



2 3



3 3



2 3


35 Understand how to Set Up and Maintain Food Service Operations

2 3


4 4


4 4


4 3


3 3


3 3


3 3

42 Control Energy Efficiency in Food Operations 3 3


3 3


4 3


4 4


4 4


1 3


3 3


5 4


13

Unit reference



5 4


3 3


3 3



3 3



4 3


2 3


3 3


4 4

60 Understand how to Secure Commitment to an Achieving Excellence Strategy in a Food Environment

5 4


3 3


2 3


2 3


14

Group B – Common operation units

Unit reference



1 3



2 3


2 3


3 3


4 3


3 3


3 3


2 3


15

Group C – Specialist Bakery Knowledge units

Unit reference


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


16

What is the qualification structure for the Edexcel Level 3 Diploma for Proficiency in Baking Industry Skills (QCF)?


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



Unit reference





3 3


3 3









17

Unit reference










3 3


3 3


3 3


3 3


3 3


2 3


2 3


2 3



3 3


3 3



18

Unit reference



2 3


2 3



3 3



2 3

35 Understand how to Set Up and Maintain Food Service Operations

2 3



4 4


4 4


4 3


3 3


3 3


3 3

42 Control Energy Efficiency in a Food Operations

3 3


3 3


4 3


4 4


4 4


1 3


19

Unit reference



3 3


5 4


5 4


3 3


3 3



3 3



4 3


2 3


3 3


4 4

60 Understand how to Secure Commitment to an Achieving Excellence Strategy in a Food Environment

5 4


3 3


2 3


2 3


20

Unit Group B – Common Operation

Unit reference



1 3



2 3


2 3


3 3


4 3


3 3


3 3


2 3


21

Group C – Specialist Bakery Knowledge units

Unit reference


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


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.


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.

http://www.edexcel.com/


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.


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.


26


27

Units


28


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:___________________________


33

Unit 2: Understand how to Control Production of Bakery Products

Unit reference number: H/602/4613

QCF level: 3

Credit value: 3


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.


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.



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

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D

ate

2.5

ex

pla

in t

he

nee

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o u

pdat

e an

d a

men

d s

ched

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s to

m

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chan

gin

g c

ust

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er n

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2.6

ex

pla

in t

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nee

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dap

t re

sourc

e re

quirem

ents

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mee

t ch

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om

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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:___________________________


37

Unit 3: Design and Develop Specialist Individual Dough-based Products

Unit reference number: K/602/4600

QCF level: 3

Credit value: 3


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.


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.




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:___________________________


40


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


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.


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.





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:___________________________


44


45

Unit 5: Evaluate Specialist Individual Dough-based Products

Unit reference number: M/602/4601

QCF level: 3

Credit value: 4


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.


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.




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:___________________________


47

Unit 6: Understand how to Evaluate Specialist Individual Bakery Products

Unit reference number: A/602/4598

QCF level: 3

Credit value: 3


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.


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.





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:___________________________


49

Unit 7: Produce Specialist Individual Dough-based Products


QCF level: 3

Credit value: 5


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.


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.




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:___________________________


52


53

Unit 8: Understand how to Produce Specialist Individual Bakery Products

Unit reference number: F/602/4599

QCF level: 3

Credit value: 4


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.


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.





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:___________________________


56


57

Unit 9: Batch Produce Advanced Craft Fermented Dough-based Products

Unit reference number: A.602.4605

QCF level: 3

Credit value: 6


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.


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.




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:__________________________


60


61

Unit 10: Understand how to Batch Produce Advanced Craft Fermented Dough-based Products


QCF level: 3

Credit value: 2


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.


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.





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:___________________________


64


65

Unit 11: Batch Produce Advanced Craft Non-fermented Dough-based Products

Unit reference number: J/602/4603

QCF level: 3

Credit value: 6


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.


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.




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:___________________________


68


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


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.


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.





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:___________________________


72


73

Unit 13: Design and Develop Specialist Individual Flour Confectionery

Unit reference number: R/602/4607

QCF level: 3

Credit value: 5


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.


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.




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:___________________________


76


77

Unit 14: Evaluate Specialist Individual Flour Confectionery

Unit reference number: Y/602/4608

QCF level: 3

Credit value: 4


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.


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.




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:___________________________


79

Unit 15: Produce Specialist Individual Flour Confectionery


QCF level: 3

Credit value: 5


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.


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.




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:___________________________


82


83

Unit 16: Batch Produce Advanced Craft Flour Confectionery Products


QCF level: 3

Credit value: 6


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.


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.




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:___________________________


86


87

Unit 17: Plan and Co-ordinate Bake-off Operations in Food Manufacture


QCF level: 3

Credit value: 3


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.


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.




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:___________________________


90


91

Unit 18: Understand how to Plan and Co-ordinate Bake-off Operations in Food Manufacture


QCF level: 3

Credit value: 3


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.


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.





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:___________________________


94


95

Unit 19: Organise the Receipt and Storage of Goods and Materials in Food Operations


QCF level: 3

Credit value: 3


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.


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.




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:___________________________


98


99

Unit 20: Understand how to Organise the Receipt and Storage of Goods and Materials in Food Operations


QCF level: 3

Credit value: 3


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.


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.





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:___________________________


102


103

Unit 21: Monitor and Maintain Storage Conditions in Food Operations


QCF level: 3

Credit value: 3


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.


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.




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:___________________________


106


107

Unit 22: Monitor Stored Goods and Materials in Food Operations


QCF level: 3

Credit value: 2


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.


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.




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:___________________________


109

Unit 23: Monitor and Maintain Storage Systems and Procedures in Food Operations


QCF level: 3

Credit value: 2


Unit summary

This unit supports workforce development for those who monitor and maintain storage systems and procedures in a food business.



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.




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:___________________________


111

Unit 24: Understand how to Monitor and Maintain Storage Systems and Procedures in Food Operations


QCF level: 3

Credit value: 2


Unit summary

This unit supports workforce development for those who understand how to monitor and maintain storage systems and procedures, in a food business.



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.





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:___________________________


114


115

Unit 25: Maximise Sales in a Food Retail Environment


QCF level: 3

Credit value: 4


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.


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.




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:___________________________


118


119

Unit 26: Understand how to Maximise Sales of Food Products in a Retail Environment


QCF level: 3

Credit value: 3


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.



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.





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:___________________________


122


123

Unit 27: Understand how to Plan to Maximise Sales of Food Products in a Retail Environment


QCF level: 3

Credit value: 3


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.


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.





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:___________________________


126


127

Unit 28: Set Up and Maintain Food Retail Operations


QCF level: 3

Credit value: 3


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.


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.




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:___________________________


129

Unit 29: Monitor Effectiveness of Food Retail Operations


QCF level: 3

Credit value: 2


Unit summary

This unit supports workforce development for those who monitor effectiveness of retail operations in a food business.



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.




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

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ing

ou

tco

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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:___________________________


131

Unit 30: Understand how to Co-ordinate Food Retail Operations


QCF level: 3

Credit value: 2


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.


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.





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:___________________________


133

Unit 31: Plan and Co-ordinate Food Services


QCF level: 3

Credit value: 3


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.


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.




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:___________________________


136


137

Unit 32: Understand how to Plan and Co-ordinate Food Services


QCF level: 3

Credit value: 3


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.


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.





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:___________________________


140


141

Unit 33: Set Up and Maintain Food Service Operations


QCF level: 3

Credit value: 2


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.


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.




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:___________________________


143

Unit 34: Monitor Effectiveness of Food Service Operations


QCF level: 3

Credit value: 2


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.


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.




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:___________________________


145

Unit 35: Understand how to Set Up and Maintain Food Service Operations


QCF level: 3

Credit value: 2


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.


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.





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:___________________________


147

Unit 36: Manage Commissioning and Handover of Plant and Equipment in Food Operations


QCF level: 4

Credit value: 4


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.


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.




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:___________________________


150


151

Unit 37: Understand Commissioning and Handover of Plant and Equipment in Food Operations


QCF level: 4

Credit value: 4


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.


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.





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:___________________________


154


155

Unit 38: Maintain Plant and Equipment in Food Operations


QCF level: 3

Credit value: 4


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.


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.



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:___________________________


158


159

Unit 39: Understand how to Maintain Plant and Equipment in Food Operations


QCF level: 3

Credit value: 3


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.


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.





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

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nd D

iplo

ma f

or

Pro

fici

ency

in

Bak

ing I

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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:___________________________


162


163

Unit 40: Interpret and Communicate Information and Data in Food Operations


QCF level: 3

Credit value: 3


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.


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.




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

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tcom

es a

nd a

sses

smen

t cr

iter

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ing

ou

tco

mes

Ass

ess

men

t cr

iteri

a

Evid

en

ce

typ

e

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rtfo

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re

fere

nce

D

ate

1

Iden

tify

rel

evan

t in

form

atio

n a

nd d

ata

1.1

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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:___________________________


166


167

Unit 41: Understand how to Interpret and Communicate Information and Data in Food Operations


QCF level: 3

Credit value: 3


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.


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.





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

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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:___________________________


170


171

Unit 42: Control Energy Efficiency in Food Operations


QCF level: 3

Credit value: 3


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.


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.




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:___________________________


174


175

Unit 43: Contribute to Continuous Improvement of Food Safety in Operations


QCF level: 3

Credit value: 3


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.


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.



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:___________________________


177

Unit 44: Understand how to Contribute to Continuous Improvement of Food Safety in Operations


QCF level: 3

Credit value: 4


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.


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.





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:___________________________


180


181

Unit 45: Report on Compliance with Food Safety Requirements in Operations


QCF level: 4

Credit value: 4


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.


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.




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:___________________________


184


185

Unit 46: Understand how to Report on Compliance with Food Safety Requirements in Operations


QCF level: 4

Credit value: 4


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.


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.





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:___________________________


188


189

Unit 47: Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations


QCF level: 3

Credit value: 1


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.


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.




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:___________________________


191

Unit 48: Understand how to Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations


QCF level: 3

Credit value: 3


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.


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.





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:___________________________


193

Unit 49: Manage and Evaluate Production Performance in Food Manufacture


QCF level: 4

Credit value: 5


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.


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.




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:___________________________


197

Unit 50: Understand how to Manage and Evaluate Production Performance in Food Manufacture


QCF level: 4

Credit value: 5


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.


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.





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:___________________________


201

Unit 51: Contribute to Optimising Work Areas in Food Manufacture


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce development for those who contribute to optimising work areas in a food business.



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.




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:___________________________


205

Unit 52: Understand how to Contribute to Optimising Work Areas in Food Manufacture


QCF level: 3

Credit value: 3


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.


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.





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

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Know

how

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onitor

and

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are

as

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ex

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to insp

ect

all

asp

ects

of th

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ork

are

a,

and w

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it is

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to c

arr

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ections

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crib

e re

asons

why

faults

and p

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occ

ur

in

work

are

as

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tify

pro

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of

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ective

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and p

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, an

d t

o d

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pro

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work

nee

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to b

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he

allo

tted

tim

e, h

ow

this

can

be

achie

ved

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pla

in w

hy

it is

import

ant

to inve

stig

ate

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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:___________________________


209

Unit 53: Diagnose Problems in Food Operations


QCF level: 3

Credit value: 3


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.


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.




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

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Evid

en

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typ

e

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rtfo

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re

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nce

D

ate

1

Iden

tify

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ms

1.1

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rence

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om

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impact

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n t

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afet

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self a

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olle

agues

.

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Dia

gnose

pro

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ms

2.1

ch

eck

and f

ollo

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al or

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uirem

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r:

–

hyg

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afe

ty

–

envi

ronm

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l st

andard

s

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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:___________________________


211

Unit 54: Understand how to Diagnose Problems in Food Operations


QCF level: 3

Credit value: 3


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.


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.





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:___________________________


214


215

Unit 55: Resolve Problems in Food Operations


QCF level: 3

Credit value: 3


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.


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.




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:___________________________


218


219

Unit 56: Understand how to Resolve Problems in Food Operations


QCF level: 3

Credit value: 4


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.


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.





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:___________________________


222


223

Unit 57: Monitor and Control Throughput to Achieve Targets in Food Operations


QCF level: 3

Credit value: 2


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.


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.




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:___________________________


226


227

Unit 58: Understand how to Monitor and Control Throughput to Achieve Targets in Food Operations


QCF level: 3

Credit value: 3


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.


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.




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:___________________________


230


231

Unit 59: Secure Commitment to an Achieving Excellence Strategy in Food Operations


QCF level: 4

Credit value: 4


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.


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.




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:___________________________


234


235

Unit 60: Understand how to Secure Commitment to an Achieving Excellence Strategy in Food Operations


QCF level: 4

Credit value: 5


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.


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.





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:___________________________


238


239

Unit 61: Set up and Maintain Picking and Packing Orders in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce development for those who set up and maintain picking and packing orders in a food business.



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.




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:___________________________


243

Unit 62: Monitor Effectiveness of Picking and Packing Operations in Food Operations


QCF level: 3

Credit value: 2


Unit summary

This unit supports workforce development for those who monitor effectiveness of picking and packing operations in a food business.



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.




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:___________________________


245

Unit 63: Understand how to Co-ordinate Picking and Packing Orders in Food Operations


QCF level: 3

Credit value: 2


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.


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.





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:___________________________


248


249

Unit 64: Monitor Food Safety at Critical Control Points in Operations


QCF level: 3

Credit value: 1


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.


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.




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:___________________________


251

Unit 65: Monitor Product Quality in Food Operations


QCF level: 3

Credit value: 3


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.


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.




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:___________________________


254


255

Unit 66: Understand how to Control Product Quality in Food Operations


QCF level: 3

Credit value: 2


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.


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 Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements



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

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kills

(Q

CF)

– I

ssue

1 –

Mar

ch 2

011

© E

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mited

2011

256

Lear

nin

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tcom

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Ass

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Evid

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e

Po

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re

fere

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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

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e re

leva

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qual

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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

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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:___________________________


258


259

Unit 67: Monitor Health, Safety and Environmental Systems in Food Operations


QCF level: 3

Credit value: 2


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.


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.




N025187 –

Spec

ific

atio

n –

Edex

cel Le

vel 3 A

war

d,

Cer

tifica

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nd D

iplo

ma

for

Pro

fici

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in

Bak

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ndust

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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

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t cr

iter

ia

Learn

ing

ou

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mes

Ass

ess

men

t cr

iteri

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ce

typ

e

Po

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re

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D

ate

1

Imple

men

t co

mplia

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stem

s 1.1

im

ple

men

t hea

lth,

safe

ty a

nd e

nvi

ronm

enta

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onitoring s

yste

ms

in lim

its

of

ow

n a

uth

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onitor

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to e

nsu

re h

ealth,

safe

ty a

nd

envi

ronm

enta

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stem

req

uirem

ents

are

met

.

2

Under

take

oper

atio

nal

audits

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take

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lth,

safe

ty a

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ronm

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anag

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of oper

atio

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port

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es o

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o r

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ainta

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acc

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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

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com

men

d w

ays

to im

pro

ve h

ealth,

safe

ty a

nd

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anagem

ent

syst

ems

3.2

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sem

inate

info

rmation a

bout

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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:__________________________


262


263

Unit 68: Understand how to Monitor Health, Safety and Environmental Management Systems in Food Operations


QCF level: 3

Credit value: 3


Unit summary

This unit supports workforce development for those who understand how to monitor health, safety and environmental management systems in a food business.



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.





N025187 –

Spec

ific

atio

n –

Edex

cel Le

vel 3 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

fici

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in

Bak

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ndust

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kills

(Q

CF)

– I

ssue

1 –

Mar

ch 2

011

© E

dex

cel Li

mited

2011

264

Lear

nin

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es a

nd a

sses

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t cr

iter

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ing

ou

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mes

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men

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iteri

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Evid

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ce

typ

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fere

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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

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lth,

safe

ty a

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ronm

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1.2

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uto

ry b

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requirem

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1.3

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e en

forc

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ethods

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elev

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2.3

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N025187– S

pec

ific

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cel Le

vel 3 A

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Pro

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Bak

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(Q

CF)

– I

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1 –

Mar

ch 2

011

© E

dex

cel Li

mited

2011

265

Learn

ing

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Ass

ess

men

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a

Evid

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Po

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3

Under

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cedure

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olic

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3.1

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in t

he

princi

ple

s of org

anis

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nal

polic

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and

syst

ems

3.2

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aluat

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enef

its

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lth

and s

afe

ty t

o t

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anis

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viro

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ent

3.3

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e org

anis

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pro

cedure

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r th

e fo

llow

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–

hea

lth s

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ms

–

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ms

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ronm

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l sy

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s

–

dea

ling w

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mer

gen

cies

–

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ronm

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g

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ations’

pro

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r th

e pre

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inve

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and a

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as

sess

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implic

atio

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curr

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and e

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n t

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busi

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3.6

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rmat

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N025187 –

Spec

ific

atio

n –

Edex

cel Le

vel 3 A

war

d,

Cer

tifica

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ma

for

Pro

fici

ency

in

Bak

ing I

ndust

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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

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re

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ate

4

Under

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of co

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with s

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isla

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4.2

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e co

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quen

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of non-c

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plia

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4.3

ex

pla

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to e

nsu

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om

plia

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with c

urr

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stat

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ry r

equirem

ents

4.4

det

ail sy

stem

req

uirem

ents

that

monitor

and

mai

nta

in a

hea

lthy

and s

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4.5

ex

pla

in h

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to c

arry

out

a r

isk

asse

ssm

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4.6

det

ail m

ethods

of

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det

ail ri

sks

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aza

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spec

ific

to o

wn a

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4.8

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d for

invo

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of hea

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safe

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and e

nvi

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.

Lear

ner

nam

e:__________________________________________

D

ate:

___________________________

Lear

ner

sig

nat

ure

:_______________________________________

D

ate:

___________________________

Ass

esso

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:______________________________________

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ate:

___________________________

Inte

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ver

ifie

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gnatu

re:

________________________________

(i

f sa

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Dat

e:___________________________


267

Unit 69: Manage Organisational Change for Achieving Excellence in Food Operations


QCF level: 3

Credit value: 4


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.


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.




N025187 –

Spec

ific

atio

n –

Edex

cel Le

vel 3 A

war

d,

Cer

tifica

te a

nd D

iplo

ma

for

Pro

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ency

in

Bak

ing I

ndust

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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

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2.2

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ple

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N025187– S

pec

ific

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cel Le

vel 3 A

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ma f

or

Pro

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ency

in

Bak

ing I

ndust

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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

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son.

N025187 –

Spec

ific

atio

n –

Edex

cel Le

vel 3 A

war

d,

Cer

tifica

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ma

for

Pro

fici

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in

Bak

ing I

ndust

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kills

(Q

CF)

– I

ssue

1 –

Mar

ch 2

011

© E

dex

cel Li

mited

2011

270

Learn

ing

ou

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mes

Ass

ess

men

t cr

iteri

a

Evid

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Po

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D

ate

4

Monitor

pla

ns

for

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anis

atio

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change

4.1

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aluat

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e su

cces

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change

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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:___________________________


271

Unit 70: Understand how to Manage Organisational Change for Achieving Excellence in Food Operations


QCF level: 3

Credit value: 3


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.


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.





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

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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:___________________________


275

Unit 71: Develop Working Relationships with Colleagues in Food Operations


QCF level: 3

Credit value: 3


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.


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.




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:___________________________


278


279

Unit 72: Understand how to Develop Working Relationships with Colleagues in Food Operations


QCF level: 3

Credit value: 2


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.


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.





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:___________________________


282


283

Unit 73: Principles of Sustainability in Food Operations


QCF level: 3

Credit value: 4


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.


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 Improve Assessment Strategy sets out the overarching assessment requirements.



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:___________________________


287

Unit 74: Principles of HACCP for Food Manufacturing


QCF level: 3

Credit value: 3


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.


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.





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:___________________________


290


291

Unit 75: Principles of Food Policy and Regulation


QCF level: 4

Credit value: 5


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.


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 Improve Assessment Strategy for Qualifications in Food and Drink sets out the overarching assessment requirements.



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:___________________________


295

Unit 76: Principles of Flour in Bakery


QCF level: 3

Credit value: 2


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.


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.





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:___________________________


299

Unit 77: Principles of Fats and Oils in Bakery


QCF level: 3

Credit value: 2


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.


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.



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:___________________________


303

Unit 78: Principles of Sugars and Starches in Bakery


QCF level: 3

Credit value: 2


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.



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.





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:___________________________


307

Unit 79: Principles of Dairy Products in Bakery


QCF level: 3

Credit value: 2


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.



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.





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:___________________________


311

Unit 80: Principles of Egg and Egg Products in Bakery


QCF level: 3

Credit value: 2


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.



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.





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:___________________________


314


315

Unit 81: Principles of Salt and Dough Conditioners/Improvers in Bakery


QCF level: 3

Credit value: 2


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.



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.





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:___________________________


319

Unit 82: Principles of the Bulk Fermentation Process (BFP)


QCF level: 3

Credit value: 2


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.


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.





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:___________________________


322


323

Unit 83: Principles of the Chorleywood Bread Process (CBP)


QCF level: 3

Credit value: 2


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.


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.





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:___________________________


326


327

Unit 84: Principles of Mechanical Dough Development (MDD) using Spiral Mixing


QCF level: 3

Credit value: 2


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.



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.





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:___________________________


330


331

Unit 85: Principles of Dough Fermentation and Process Control


QCF level: 3

Credit value: 2


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.



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.





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:___________________________


335

Unit 86: Principles of Retarding and Proving Dough and Process Control


QCF level: 3

Credit value: 2


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.



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.





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:___________________________


339

Unit 87: Principles of Oven Baking Bakery Products


QCF level: 3

Credit value: 2


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.



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.





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:___________________________


343

Unit 88: Principles of Preparing and Handling Bakery Finishing Materials


QCF level: 3

Credit value: 2


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.



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.





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:___________________________


347

Unit 89: Principles of Packaging in Bakery


QCF level: 3

Credit value: 2


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.



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.





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:___________________________


351

Unit 90: Principles of Mixing Flour Confectionery and Process Control


QCF level: 3

Credit value: 2


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.



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.





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:___________________________


355

Further information

Our customer service numbers are:

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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.


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

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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

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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.


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.


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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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365

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



1.4 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




367

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.


370

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


372

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.


374

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.


375

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.


377

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:


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





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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





382

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



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


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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