Bakery Gateway Units
This material helps learners develop an underpinning knowledge of a core range of baking skills.
|
Unit
|
Level
|
Version
|
Credits
|
Description
|
|
9954
|
1
|
2
|
1
|
Prepare and tray up frozen dough products
|
|
9955
|
2
|
2
|
2
|
Thaw and prove frozen doughs
|
|
14702
|
2
|
2
|
4
|
Weigh ingredients manually for white bread dough
|
|
14704
|
2
|
2
|
5
|
Weigh ingredients manually for grain/meal dough
|
|
14706
|
2
|
2
|
10
|
Prove products for batch baking
|
|
14707
|
2
|
2
|
5
|
Batch brake bread products
|
|
14708
|
2
|
2
|
8
|
Retard products for batch baking
|
|
14721
|
2
|
2
|
6
|
Prepare & apply icing & glazes to bakery products manually
|
|
14722
|
2
|
2
|
6
|
Prepare & decorate bakery products manually
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|
14723
|
2
|
2
|
6
|
Prepare and apply toppings to bakery products using manual production methods
|
|
14724
|
2
|
2
|
6
|
Prepare and apply fillings to bakery products using manual production methods
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|
14727
|
2
|
2
|
8
|
Batch bake biscuit products
|
|
14728
|
2
|
2
|
6
|
Form and cut pastry dough using manual productions methods
|
A testimony for each assessment would have to be signed by a Supervisor or Manager. The Supervisor or Manager would assess/verify the student performance against the performance criteria set out in the assessment material. Once completed the whole assessment package is returned to Skills4Work for marking and awarding of the credit value of the unit standard/s.
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