SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

National Certificate: Food and Beverage Processing: Plant Baking Processing 
SAQA QUAL ID QUALIFICATION TITLE
20657  National Certificate: Food and Beverage Processing: Plant Baking Processing 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 2  NQF Level 02  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 
SAQA 0160/05  2008-09-30  2009-02-18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2010-02-18   2013-02-18  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
64029  National Certificate: Food Processing: Plant Baking  Level 2  NQF Level 02  120   

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to operate and control primary bread plant processing operations under general supervision and control in an automated or semi-automated bread plant. This qualification facilitates access to, and mobility within career paths within the food processing and especially the pastry and biscuit baking environment and contributes to the social and economic development of the country at large.

This qualification will allow a person to advance to several baking processing qualifications at NQF level 3 and 4. The packaging unit standards provide credits that can be carried over to a national certificate in food and beverage packaging qualification on NQF level 3. This qualification will enhance the social status and productivity within the baking industry.

Rationale of the qualification
This qualification reflects the workplace-based needs of the plant bread baking industry that is expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the plant bread baking industry and provides the flexibility to pursue different careers in the baking industry and articulation within the food industry. The level of flexibility within the range of electives will allow the individual to pursue a career within packaging, pastry and biscuit processing environment. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
A knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF level 1.

Recognition of prior learning:

This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
N/A 

EXIT LEVEL OUTCOMES 
Qualifying learners can:

1. Prepare and store raw materials for plant bread baking operations.

2. Operate and control bread plant processing operations.

3. Cool and pack of baked bread products.

4. Maintain and apply good manufacturing practices in a baking processing environment. 

ASSOCIATED ASSESSMENT CRITERIA 
1.
  • Pre-batch, store and route food raw materials for plant bread baking operations.
  • Mixing or blending of food raw materials for plant bread processing using automated equipment.
  • Knowledge and comprehension regarding the principles of supply, demand and the impact on production are applied.
    2.
  • Knowledge and comprehension regarding plant baking terminology, equipment and systems are applied within the plant bread baking environment.
  • Make-up and production of dough in an automated plant bread bakery.
  • Managing and. manual preparing and handling of pan operations in bread plant bakery.
  • Manual cleaning and sanitising procedures of food surfaces within the plant baking environment.
    3.
  • Control the cooling process of baked bread in a bread plant bakery.
  • Operate and control an automated bread packaging machine.
  • Collate and shrink-wrap packaged products using automated shrink wrapping equipment.
    4.
  • Knowledge and comprehension regarding personal safety practices in baking environment is applied according to standard operating procedures and safety requirements,
  • Personal health, hygiene and presentation in a baking manufacturing environment is maintained according to the Occupational Health and Safety Act,
  • Knowledge and comprehension of the effect of micro-organisms on personal health, hygiene and product safety is applied.

    Integrated Assessment

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to operate and control primary bread plant processing operations under general supervision and control in an automated or semi-automated bread plant.

    The identification and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

    Applicable assessment tool(s) to establish foundational, reflexive and embedded knowledge, problem solving and the application of the world as a set of related systems within the manufacturing environment.

    A detailed portfolio of evidence is required to prove the practical, applied and foundational competencies of the learner.
    Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.
    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 

  • INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian, New Zealand and German qualifications. 

    ARTICULATION OPTIONS 
    This qualification will allow a person to articulate to several food processing qualifications at NQF level 3. The packaging unit standards provide credits that can be carried over to a national certificate in food and beverage packaging qualification on NQF level 3. 

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQAs policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.
  • Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes as well as the integrated competence described in the qualification.

    Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors need experience in the following areas:
    Interpersonal skills, subject matter and assessment.
    The assessor needs to be competent in the planning and conducting of assessment of learning outcomes and in the design and development of assessments as described in the unit standard Plan and conduct assessment of learning outcomes NQF level 5. Subject matter experience must be well developed within the field of flour confectionery and craft bread baking. The assessor must have completed:
  • A similar qualification with a minimum of 6-12 months field experience after he/she has completed the qualification or,
  • National certificate in plant bread processing NQF 3 or,
  • Food science and technology qualification on level 5 or higher.
    The subject matter experience of the assessor can be established by recognition of prior learning.
    Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body. 

  • NOTES 
    This qualification has been replaced by qualification 64029, which is "National Certificate: Food and Beverage Processing: Bread Plant Baking Processing", Level 2, 120 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  9105  Apply personal safety practices in a food manufacturing environment  Level 1  NQF Level 01 
    Core  9063  Clean and sanitise food manufacturing equipment and surfaces manually  Level 1  NQF Level 01 
    Core  10693  Stack and store bread manually in a plant bakery  Level 1  NQF Level 01 
    Core  9125  Apply knowledge of the effect of micro-organisms on personal health, hygiene and food safety  Level 2  NQF Level 02 
    Core  10703  Control the cooling process of baked bread manually in a bread plant bakery  Level 2  NQF Level 02 
    Core  10706  Demonstrate knowledge of plant baking terminology, equipment and systems  Level 2  NQF Level 02 
    Core  10674  Make-up of dough in an automated plant baking bakery  Level 2  NQF Level 02  10 
    Core  10697  Operate and control a bread packaging machine  Level 2  NQF Level 02 
    Core  8765  Pre-batch food raw materials  Level 2  NQF Level 02 
    Core  10695  Prepare and handle pans for production  Level 2  NQF Level 02 
    Fundamental  8963  Access and use information from texts  Level 2  NQF Level 02 
    Fundamental  9009  Apply basic knowledge of statistics and probability to influence the use of data and procedures in order to investigate life related problems  Level 2  NQF Level 02 
    Fundamental  9122  Demonstrate knowledge of introductory principles of chemistry and physics  Level 2  NQF Level 02 
    Fundamental  7480  Demonstrate understanding of rational and irrational numbers and number systems  Level 2  NQF Level 02 
    Fundamental  9008  Identify, describe, compare, classify, explore shape and motion in 2-and 3-dimensional shapes in different contexts  Level 2  NQF Level 02 
    Fundamental  8962  Maintain and adapt oral communication  Level 2  NQF Level 02 
    Fundamental  8967  Use language and communication in occupational learning programmes  Level 2  NQF Level 02 
    Fundamental  7469  Use mathematics to investigate and monitor the financial aspects of personal and community life  Level 2  NQF Level 02 
    Fundamental  9007  Work with a range of patterns and functions and solve problems  Level 2  NQF Level 02 
    Fundamental  8964  Write for a defined context  Level 2  NQF Level 02 
    Elective  14110  Demonstrate an understanding of fundamental concepts and principles in the natural sciences  Level 1  NQF Level 01 
    Elective  14656  Demonstrate an understanding of sexuality and sexually transmitted infections including HIV/AIDS  Level 1  NQF Level 01 
    Elective  13998  Demonstrate an understanding of the principles of supply and demand, and the concept: production  Level 1  NQF Level 01 
    Elective  7503  Demonstrate effective self-management skills  Level 1  NQF Level 01 
    Elective  10692  Manage and handle pan operations manually in a plant bakery  Level 1  NQF Level 01 
    Elective  9059  Outer-pack and palletise food or beverage containers manually  Level 1  NQF Level 01 
    Elective  14096  Understand and apply technological knowledge and skills in Processes  Level 1  NQF Level 01 
    Elective  9136  Collate and shrink-wrap packaged products using automated wrapping equipment  Level 2  NQF Level 02 
    Elective  8766  Mix or blend food raw materials for processing using automated equipment  Level 2  NQF Level 02 
    Elective  7547  Operate a personal computer system  Level 2  NQF Level 02 
    Elective  10700  Operate and control an automated bread plant cooler  Level 2  NQF Level 02 
    Elective  7548  Use personal computer operating system  Level 2  NQF Level 02 
    Elective  8804  Store and route food raw materials and products  Level 3  NQF Level 03 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
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    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.