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 UNIT STANDARD THAT HAS PASSED THE END DATE: 

Manufacture chemically aerated flour confectionery products in a craft bakery environment 
SAQA US ID UNIT STANDARD TITLE
10679  Manufacture chemically aerated flour confectionery products in a craft bakery environment 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  8 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2006-04-20  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-20  

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 unit standard is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
123375  Produce a range of chemical aerated dough products in a craft baking environment  Level 2  NQF Level 02  8   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the production of chemically aerated flour confectionery products,
  • Plan and prepare for the processing of chemically aerated flour confectionery products,
  • Bake and fry chemically aerated flour confectionery products,
  • Finish and decorate chemically aerated flour confectionery products,
  • Perform end of production activities.

    This unit standard is intended for a person working in a craft baking environment who is responsible for the baking, frying and basic decorating of chemically aerated flour confectionery products.

    Range: Chemically aerated flour confectionery products include scones, muffins, rusks, American doughnuts and koeksisters. Recipes must include working from scratch and using premixes.

    This unit standard will contribute to the full development of the learner with in the baking environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the baking environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills and knowledge:
  • Demonstrate understanding of and use the number system.
  • Demonstrate understanding of appropriate measurements and relationships between different units of measure, and solve problems involving measurement, volume and time.
  • Read and respond to a range of text types.
  • Understanding of health and safety requirements in a baking environment. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is processing of a range of chemically aerated flour confectionery products in a craft baking environment.

    In the context of this unit standard the range of chemically aerated flour confectionery products that must be produced are scones, muffins, rusks, American donuts and koeksisters. Recipes must include working from scratch and using premixes.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the production of chemically aerated flour confectionery products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of the correct mass and volume of the ingredients, in terms of the final quality of the product, are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The functions of the food ingredients used in the formulation of chemically aerated flour confectionery products and their effect on the final product are identified and explained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The impact and consequences of not using the correct ingredients, quantity and quality are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The importance of following the mixing procedures of food ingredients according to standard operating procedures is explained. 
    ASSESSMENT CRITERION RANGE 
    Mixing procedure refers to:
  • Correct quantities of food ingredients,
  • Specific sequence during mixing,
  • Correct mixing rate,
  • Importance of temperature.
     
    		•

    ASSESSMENT CRITERION 5 
    5. The principles and processes of chemically aeration are explained according to baking and scientific principles. 

    ASSESSMENT CRITERION 6 
    6. The baking and frying processes of chemically aerated flour confectionery products are described according to scientific principles. 

    ASSESSMENT CRITERION 7 
    7. The working procedures and purposes of the equipment used to produce chemically aerated flour confectionery products are described according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. Food safety practices and procedures for processing are identified and explained. 

    ASSESSMENT CRITERION 9 
    9. The importance of following the standard operating procedures are described in terms of safety, resources, optimisation and productivity. 

    ASSESSMENT CRITERION 10 
    10. The consequences of poor practice and methods used during processing are described according to food and personal safety, productivity, wastage, health and customer relations. 

    SPECIFIC OUTCOME 2 
    Plan and prepare for the processing of chemically aerated flour confectionery products. 
    OUTCOME RANGE 
    Recipes must include working from scratch and using premixes. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area, utensils and equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and pre-start up checks on the equipment.Utensils and equipment refer to mixers and attachments, whisks, scrapers, spatulas, knives, dividing equipment, pastry sheeter and / or rolling pin, piping bags, nozzles, baking sheets, baking shapes.
     

    ASSESSMENT CRITERION 3 
    3. The ingredients are confirmed and maintained according to particular recipe and standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Confirming refers to sufficient quantity, quality and correct type according to work-site recipe(s).
    Maintaining refers to all the work-site requirements in order to maintain the quality of the ingredients.
     

    ASSESSMENT CRITERION 4 
    4. Mixing equipment is inspected and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Non-conforming ingredients are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Work-site documents and recipes are correctly interpreted according to recipe and scientific principles. 

    ASSESSMENT CRITERION 7 
    7. The mixtures are worked off for baking and/or frying according to specifications for the particular product or application. 
    ASSESSMENT CRITERION RANGE 
    Worked off refer to and must include sheet, deposit, cut, mould, scale-off, level, pipe, shape and pre-baking finishing.
     

    ASSESSMENT CRITERION 8 
    8. The wastage of mixtures is limited according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Problems during preparation of chemically aerated flour confectionery products are identified and solved within the scope of work. 

    SPECIFIC OUTCOME 3 
    Bake and fry chemically aerated flour confectionery products. 
    OUTCOME RANGE 
    Fry American donuts and koeksisters. Bake scones, muffins and rusks. Recipes must include working from scratch and using premixes. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The oven and fryer is operated and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Operating and controlling refer to temperature setting, loading, baking, frying, unloading and cooling of baking and frying equipment.
     

    ASSESSMENT CRITERION 2 
    2. The process parameters during baking and frying are controlled according to the recipe and standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Quality and quantity craft baked and fried products are produced according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Quality refers to size, colour, texture, internal crumb structure, crust, taste and aroma
     

    ASSESSMENT CRITERION 4 
    4. Baked and fried chemically aerated flour confectionery products are handled and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The baked and fried chemically aerated flour confectionery products are released for finishing and decorating according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the baked and fried chemically aerated flour confectionery products can only take place if any other process-related problems are solved within scope of work in order to ensure product quality.
     

    ASSESSMENT CRITERION 6 
    6. Work areas are kept and maintained during preparing of mixtures, baking and frying procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Finish and decorate chemically aerated flour confectionery products. 
    OUTCOME RANGE 
    American doughnuts, koeksisters, scones, muffins and rusks. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The baked and fried products are handled and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Handling and maintaining of chemically aerated flour confectionery products refer to time and rate of cooling, packing and storing of products in order to allow for finishing and packing.
     

    ASSESSMENT CRITERION 2 
    2. Finishing and decorating mixtures are prepared, handled and maintained according to recipe and standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Baked and fried chemically aerated flour confectionery are finished and decorated according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Decorated craft flour confectionery products are handled and prepared for displaying or packaging. 

    SPECIFIC OUTCOME 5 
    Perform end of production activities. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Unused food ingredients are handled and stored according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Work area, equipment and utensils are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 6 
    6. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Process records are completed and kept according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of production of chemically aerated flour confectionery products must be produced in craft bakery environment. Recipes must include working from scratch and using premixes. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Solving common problems associated with mixing, baking, frying and decorating of chemically aerated flour confectionery products.

    Evident in specific outcomes:
  • Plan and prepare for the processing of chemically aerated flour confectionary products.
  • Bake and fry chemically aerated flour confectionery products.
  • Finish and decorate chemically aerated flour confectionery products. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.

    Evident in all specific outcomes 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for mixing, baking, frying, cooling and decorating of chemically aerated flour confectionery products.

    Evident in specific outcomes:
  • Plan and prepare for the processing of chemically aerated flour confectionary products.
  • Bake and fry chemically aerated flour confectionery products.
  • Finish and decorate chemically aerated flour confectionery products. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Interpreting recipes,
  • Completing documentation regarding the processing of chemically aerated flour confectionery products.

    Evident in specific outcomes:
  • Plan and prepare for the processing of chemically aerated flour confectionary products.
  • Finish and decorate chemically aerated flour confectionery products.
  • Perform end of production activities 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Explaining, understanding and applying the principles and processes of chemically aeration.
  • Explaining, understanding and applying the baking and frying processes of chemically aerated flour confectionery products.
  • Applying the aeration, baking, frying and cooling procedures.
  • Applying cleaning principles and procedures.

    Evident in specific outcomes:
  • Plan and prepare for the processing of chemically aerated flour confectionary products.
  • Bake and fry chemically aerated flour confectionery products.
  • Finish and decorate chemically aerated flour confectionery products.
  • Perform end of production activities. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation.

    Evident in all specific outcomes 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Evident in all specific outcomes 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 123375, which is "Produce a range of chemical aerated dough products in a craft baking environment", Level 2, 8 credits.

    Supplementary information

    Legal requirements:

    The following acts and codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No, 63 of 1977,
  • Occupational Health and Safety Act, No. 85 of 1993,
  • SABS Food Hygiene Management Code 49: 1989.

    Definition of terms within this unit standard:

    Terminology and clarification/ explanation/ definition.

    Confectionery
    Refers to a generic term for cakes, pastries, gateaux, torte, fancies etc. normally used in a bakery, but excluding bread.

    Craft
    Refers to art or dexterity

    Food safety practices and procedures
    Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.

    Protective clothing/gear
    Refers to clothing that safeguards the person and the product.

    Standard operating procedures
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20654   National Certificate: Craft Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    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.
     
    NONE 


    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.