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Making Bread

December 4 @ 6:00 pm - 8:30 pm

Making Bread

Unit Code: NE21CY028
Level: One
Credit Value: 2
Unit ID: CDC661
LDCS: NE212
Sector: 7.4
Last registration date: 31/07/2023

Purpose and Aim

To know types of bread and the ingredients used to make them, to be able to make bread and understand the difference between types of bread.

Learning Outcomes

The learner will

Assessment Criteria

The learner can

1. Know types of bread and the ingredients used to make them.
1.1 Identify types of bread.
1.2 Identify ingredients required for bread chosen in 1.1.
2. Be able to make bread.
2.1 Make bread identified in 1.1.
3. Understand the difference between types of bread.
3.1 Outline the difference between types of bread.
4. Be able to reflect on work.
4.1 Outline what went well.
4.2 Outline what could be improved.

Assessment Methods:

  • Practical demonstration

There are no prescribed assessment methods for this unit. Assessments used should be fit for purpose for the unit and learners, and generate evidence of achievement for all the assessment criteria.

Assessment Information:

AC 1.1 A minimum of four types of bread (to include bread with and without yeast).
AC 2.1 A minimum of four types of bread (to include bread with and without yeast).
AC 3.1 A minimum of three types of bread to include at least flavour, texture, appearance.

If not specifically stated in the assessment information, a plural statement in any assessment criterion means a minimum of two.

Assessor Requirements:

There is no information regarding specific assessor requirements for this unit. Centres should select assessors who are trained in assessment, and who have subject specific competence to assess at this level.

© 2018 Agored Cymru

 

Details

Date:
December 4
Time:
6:00 pm - 8:30 pm
Event Category:
Website:
http://www.bridgendcommunity.college/book-and-pay/?course=Making%20Bread&startdate=04.12.2018

Venue

Bridgend Campus
Cowbridge Road
Bridgend, CF31 3DF
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