<p>Record of Learner Achievement</p><p>Unit: Baking Bread, Pastry, Cakes and Biscuits L2 CV4 Ofqual Unit Reference Number: M/504/9388 Unit Review Date: 28/02/2018</p><p>LEARNING OUTCOMES ASSESSMENT CRITERIA EVIDENCE LOCATION The learner will: The learner can: 1. Be able to make bread with and 1.1. Identify ingredients used to make without yeast different types of bread 1.2. Explain the role of the yeast and its preparation in bread making 1.3. Make bread with and without yeast </p><p>4. Know about different types of 4.1. Identify techniques for making: pastry a) shortcrust pastry b) hot water crust pastry c) puff pastry d) choux pastry 4.2. Briefly describe the nutritive value for each 4.3. Use different techniques for making shortcrust pastry 4.4. Make a raised pie which holds its shape </p><p>11. Be able to make pastry 11.1. Use pastry making techniques to prepare: a) shortcrust pastry b) puff pastry c) choux pastry 11.2. Make a raised pie using hot watercrust pastry which holds its shape </p><p>15. Be able to make a selection of 15.1. Make fancy biscuits fancy biscuits 15.2. Identify ingredients for each type made 15.3. Explain techniques used when making the biscuits</p><p>1 | P a g e V1 – January 2014 Record of Learner Achievement</p><p>18. Be able to make a selection of 18.1. Make different types of cakes cakes 18.2. Identify ingredients for each type made 18.3. Explain techniques used for each type</p><p>21. Be able to follow principles of 21.1. Apply health and safety principles health and safety when in practice preparing food 22. Be able to evaluate own work 22.1. Comment on finished products 22.2. Identify ways of improving finished products</p><p>Assessment Requirements Learning Outcome 4 4.1 Fancy biscuits: learners should make at least THREE types e.g. brandy snaps etc. </p><p>Evidence Requirements Evidence of practical ability must be demonstrated.</p><p>Final Tutor Feedback (Strengths and Areas for Improvement):</p><p>Learner Submission Disclaimer I declare that this is an original piece of work and that all of the work is my own unless referenced.</p><p>Assessor Disclaimer I confirm that this learner’s work fully meets all the assessment criteria listed above at the correct level and that any specified evidence requirements have been addressed.</p><p>Assessor Learner Date</p><p>2 | P a g e V1 – January 2014</p>