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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Prepare, bake and decorate basic cakes and biscuits 
SAQA US ID UNIT STANDARD TITLE
7772  Prepare, bake and decorate basic cakes and biscuits 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03  6 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
The learner will be able to produce a variety of basic decorated cakes and biscuits which satisfy his/her customers as well as organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner should have a basic knowledge of food preparation and cooking. 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Clean and maintain preparation and cooking areas and equipment when preparing, baking and decorating basic cakes and biscuits. 
OUTCOME NOTES 
21. Given a situation advising very short notice of a wedding function, describe how performance would be adapted in producing a suitable wedding cake, considering that fruitcakes need to stand for a considerable period before they can be iced and decorated.

22. Given a tea trolley, describe how performance would be adapted to produce suitable cakes and biscuits. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The importance of keeping preparation, cooking and storage areas and equipment hygienically clean and the impact on the organisation if not doing so are explained. 
ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a realistic working environment.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 
    		•

    ASSESSMENT CRITERION 2 
    The main contamination threats when preparing, baking and decorating basic cakes and biscuits are described. 

    ASSESSMENT CRITERION 3 
    Preparation areas and equipment are hygienically cleaned prior to and after use according to OHS Act specifications. 

    ASSESSMENT CRITERION 4 
    Prepared mixtures not for immediate use and finished cakes and biscuits not for immediate consumptions are hygienically stored. 

    SPECIFIC OUTCOME 2 
    Prepare, bake and decorate basic cakes and biscuits in accordance with organisational requirements. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The importance of the relationship between time and temperature when baking cakes and biscuits in terms of costs, customer satisfaction, food hygiene and quality of food are explained. 

    ASSESSMENT CRITERION 2 
    Various preparation methods are described and reasons for their suitability explained. 

    ASSESSMENT CRITERION 3 
    The required type, quality and quantity of ingredients for cake and biscuit mixtures are selected in accordance with recipe specifications and organisational requirements. 

    ASSESSMENT CRITERION 4 
    Cake and biscuit mixtures are prepared by selecting the appropriate preparation method in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
  • The range of mixture is: Cake, biscuit, sponge.
  • The range of preparation methods is: Creaming, beating, whisking, folding, rubbing in, and melting.
     
    		•

    ASSESSMENT CRITERION 5 
    Containers for cakes and biscuits are prepared by selecting the appropriate container and preparation method in accordance with product specifications. 
    ASSESSMENT CRITERION RANGE 
  • The range of containers is: Tins, trays.
  • The range of methods is: Lining, with grease/oil, lining with grease proof/rice paper, flour.
     
    		•

    ASSESSMENT CRITERION 6 
    Cakes and biscuits are baked and finished by selecting the appropriate baking and finishing methods in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of finishing is: Turning out, cooling, spreading and rolling (swiss roll).
     

    ASSESSMENT CRITERION 7 
    The correct combination type, quality and quantity of ingredients for decorations and fillings are selected and prepared in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of decorations/fillings is: Glace icing, butter cream, whipped cream, chocolate, custard, fruit fillings/fresh fruit, jam, dusting.
     

    SPECIFIC OUTCOME 3 
    Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Problems associated with the production of baking and decorating basic cakes and biscuits are listed and reasons for decisions to solve this are described. 
    ASSESSMENT CRITERION RANGE 
    The range of problems with production is: Oven not working properly, ingredients unavailable or of inferior quality, cakes have risen unevenly, cakes have not risen, cakes have a dry, heavy crust, cakes stick to tin, biscuit dough is too soft to handle, burnt cakes or biscuits.
     

    ASSESSMENT CRITERION 2 
    Work is completed in an organised and efficient manner taking priorities and deadlines into consideration. 

    ASSESSMENT CRITERION 3 
    Possible suggestions for producing a suitable wedding cake, on very short notice of a wedding are described. 

    ASSESSMENT CRITERION 4 
    Possible suggestions for producing suitable cakes and biscuits for a tea trolley are described. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred. The specific outcomes can be applied in a range of contexts.

    Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context. The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)
    Specific outcomes have been split into three categories:
    a) knowledge and understanding (what the learner must know and understand)
    b) decision-making and acting (what the learner must do)
    c) adapting performance ( including reflexive competence)
    In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems (Specific Outcome 19, 21,22) 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 10,12,13,14,18,20) 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • Learning would best be achieved by practising preparation and decoration of various cakes and biscuits.
  • Practice various methods of preparing and decorating cakes and biscuits.
    1. Bake a chocolate cake and ice with flavoured butter cream.
    2. Produce a Yuletide log using swiss roll, filled with chocolate filling, and decorated with chocolate butter cream.
    3. Bake a batch of butter biscuits and ice with glace icing.
    4. Bake a Black Forest Gateau and layer sponge with whipped cream and cherry pie filling.
  • What are the effects of over beating cake mixture?

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended. The learner's competence on this standard could be checked prior to employment.
  • A new employee should be able to achieve this standard within 4 months of being trained. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  As per Learning Programmes recorded against this Qual 
    Elective  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 


    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.
     
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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.