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Cook and finish simple bread and dough products

URN: PPL1PC12
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

​This standard is about cooking and finishing simple bread and dough products, for example:

  • freshly made dough
  • ready-made par-cooked dough

You will use the following cooking and finishing methods:

  • baking
  • glazing
  • dusting

This standard focuses on the technical knowledge and skills required to cook and finish simple bread and dough products; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a kitchen environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Cook and finish simple bread and dough products

Performance criteria

You must be able to:

1. Check the products to make sure they are fit for cooking 2. Choose the correct tools and equipment to cook and finish simple bread and dough products 3. Use the tools and equipment correctly when cooking and finishing simple bread and dough products 4. Cook and finish the product as required 5. Make sure the bread and dough product is at the correct temperature for holding and serving 6. Store any cooked bread and dough products not for immediate use in line with food safety regulations

Knowledge and Understanding

You need to know and understand:

  1. ​How to store uncooked bread and dough products
  2. How to check to make sure bread and dough products are fit for cooking and finishing
  3. Why and to whom you should report any problems with the bread, dough or other ingredients
  4. The right tools and equipment for the cooking and finishing methods
  5. Why it is important to use the correct tools and equipment
  6. How to use the cooking and finishing methods correctly
  7. The correct storage requirements for simple bread and dough products not for immediate consumption

Scope/range

1. Bread and dough product
1.1 Freshly made dough
1.2 Ready-made par-cooked dough

2. Preparation, cooking and finishing methods
2.1 Baking
2.2 Glazing
2.3 Dusting

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL1PC12

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

9263

Keywords

cook, finish, bread, dough