Design and develop specialist individual dough- based products
Overview
This standard covers the skills and knowledge needed to design and develop specialist individual dough- based products in craft, artisan or development bakery operations. Typical products of this type require advanced craft design and development skills and may go on to be produced as individual products specifically to meet customers' orders. Examples include presentation breads like wheatsheaves, shields and plaques, specialist pastry products for special occasions and other speciality products using dough as a base. Whilst these products are not designed for batch or continuous production, they may be adapted for these purposes through further product development.
You need to show and understand how you research appropriate design techniques and materials which may meet customers' needs. You will need to test and evaluate these designs, techniques and materials to establish whether they can and satisfy customers' needs. You need to show and understand how you prepare a product specification which will enable the product to be made, to the meet the requirements of the customers' order. Complying with and understanding health and safety, food safety, allergen and organisational requirements are essential features of this standard.
Performance criteria
You must be able to:
1. review and evaluate needs for design and development in accordance with customer
4. select designs, techniques and materials for evaluation to meet customer requirements
5. test designs, techniques and materials in accordance with development needs
6. evaluate designs, techniques and materials and record findings in accordance with development needs
7. present the results of your evaluation for approval in accordance with development procedures
8. comply with health, safety, food safety, allergen and organisational requirements.
9. carry out cleaning and detection activities in accordance with Food Safety requirements and procedure
10. identify and collate information and data to inform the product specification
11. produce an accurate product specification to meet customer requirements
12. confirm that the product specification meets organisational requirements including those for health, safety, food safety and allergens
Knowledge and Understanding
You need to know and understand:
1. to what standards of health and safety and food safety you are required to work, why it is important that you do so and what might happen if they are not met
2. the importance of ensuring that design and development is in accordance with customer requirements and with organisational product development procedures
3. methods of researching information for designs, techniques and materials
4. the formulation and accurate recording of design and development ideas
5. applications and limitations of relevant techniques and materials
6. use of tools and equipment required to apply techniques and materials
7. basic design concepts of colour, pattern, form, shape and texture
8. accurate recording of research findings
9. the most appropriate methods to test designs, techniques and materials
10. how to construct and present a product specification
11. how to access and store records
12. copyright regarding specifications
13. how to correctly store relevant materials