Skills 4 Work

 Unit

 Version

 Level

 Credits

 Title

167

 5

 2

 4

 Practice food safety methods in a food business

497

 7

 1

 3

 Demonstrate knowledge of workplace health and safety requirements

7755

 4

 2

 2

 Apply safe working practices in the food or related product  processing workplace

9954

 2 

 1 

 1 

 Prepare and tray up frozen dough products

9955 

 2

 2 

 2 

 Thaw and prove frozen doughs    

14702

2

2

4

 Prepare and weigh ingredients for white bread dough manually

14704

 2

2 

5 

 Prepare and weigh ingredients for grain/meal dough manually

14706

2

2 

10 

 Prove products for batch baking

14707

2

2

10

 Batch bake 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

14727

2

2

8

Batch bake biscuit products

14728

3

2

6

Form & cut pastry doughs manually

 Units

 Version

 Level

 Credits

Title

167
&
497

5

7

2

1

4

3

 Safety in a food business

14702
&
14704

2

2

2

2

4

5

Prepare and weigh ingredients for white, grain and meal bread doughs

14723
&
14724

2

2

2

2

 6

6

Prepare and apply toppings and fillings to bakery products manually

14721
&
14722

2

2

 2

2

 6

6

 Prepare and apply icings and glazes, and decorate bakery  products  manually

 14721
&
14722
&
14723
&
14724

 2

2

2

2

 2

2

2

2

 6

6

6

6

 Prepare and apply icings and glazings, toppings and fillings, and  decorate bakery products manually