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 an intermediate range of fermented dough products in a craft bakery 
SAQA US ID UNIT STANDARD TITLE
10687  Manufacture an intermediate range of fermented dough products in a craft bakery 
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 3  NQF Level 03  15 
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
123362  Produce a range of speciality breads in a craft baking environment  Level 3  NQF Level 03  12   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the production of the intermediate range of fermented dough products,
  • Plan and prepare for the manufacturing of an intermediate range of fermented dough products,
  • Produce dough to manufacture an intermediate range of fermented dough products,
  • Bake an intermediate range of fermented dough products,
  • Perform end of production activities.

    This unit standard is intended for a person working in craft baking or hospitality processing environment who has the responsibility of producing a range of intermediate fermented dough products.

    Range: The range of intermediate fermented dough products refers to plaited bread, yeast fermented batter breads, crispy breads, Italian breads, brioche & stollen. Recipes must include working from scratch and/or premixes using the sponge and dough and or activated dough development methods.

    This unit will contribute to the full development of the learner with in the baking processing 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 processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills and knowledge:
  • Manufacture a range of craft fermented products.
  • Understanding of health and safety requirements in a baking environment. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is producing of a range of intermediate fermented dough products a craft or hospitality baking environment before being sold to the consumer.

    In the context of this unit standard is a range of intermediate fermented dough products refers to plaited bread, yeast fermented batter breads, crispy breads, Italian breads, brioche and stollen. Recipes must include working from scratch and or premixes using the sponge & dough and or activated dough development methods.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the production of the intermediate range of fermented dough 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 the intermediate range of fermented dough products 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,
  • Preparation of ferment,
  • Specific sequence during mixing,
  • Correct mixing rate,
  • Importance of temperature.
     
    		•

    ASSESSMENT CRITERION 5 
    5. The principles and process of sponge and dough method for the intermediate range of fermented dough products are explained according to baking and scientific principles. 

    ASSESSMENT CRITERION 6 
    6. The baking process of fermented dough products is described according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Baking process refers to oven spring and crust development and colouring.
     

    ASSESSMENT CRITERION 7 
    7. The working procedures and purposes of the equipment used to produce intermediate range of fermented doughs 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 manufacturing of an intermediate range of fermented dough products. 

    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 cleanliness, hygiene, safety, availability and pre-start up checks on the equipment and utensils.
     

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

    ASSESSMENT CRITERION 5 
    6. Wastage is limited during the manufacturing process according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    7. Problems during preparation for intermediate range of fermented dough products production are identified and solved within the scope of work. 

    ASSESSMENT CRITERION 7 
    5. Work-site documents and recipes are correctly interpreted according to recipe and scientific principles. 

    SPECIFIC OUTCOME 3 
    Produce dough to manufacture an intermediate range of fermented dough products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Processing equipment is operated and controlled with an understanding of the settings and their impact on the quality of the dough products. 
    ASSESSMENT CRITERION RANGE 
    Processing equipment refers to mixer, bun-divider, roll moulder, bread divider, bread moulder and proover.
     

    ASSESSMENT CRITERION 2 
    2. Mixing of food ingredients during sponge starter and/or dough production is carried out and process parameters of the dough is controlled according to the recipe and standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Process parameters refer to dough development, required consistency, time and temperature.
     

    ASSESSMENT CRITERION 3 
    3. Dough is worked off and the importance of each part of the process is explained with regard to its effect on the dough and finished product. 
    ASSESSMENT CRITERION RANGE 
    Worked-off refers to bulk-fermentation, scaling, dividing, rounding, intermediate proofing, final moulding, plaiting, egg-wash, seeding, depositing, and final proof.
     

    ASSESSMENT CRITERION 4 
    4. Problems during processing of the fermented dough are identified and solved within the scope of the work. 

    ASSESSMENT CRITERION 5 
    5. Work areas are kept and maintained during dough production procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Bake an intermediate range of fermented dough products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The oven is operated and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Operating and controlling refer to temperature setting, time, loading, baking, damper setting, steaming, unloading and cooling.
     

    ASSESSMENT CRITERION 2 
    2. Pre-baked fermented doughs are finished and decorated according to recipe and standard Operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Finishing and decoration includes egg-wash, seeding, dusting, cutting.
     

    ASSESSMENT CRITERION 3 
    3. The process parameters during baking are controlled according the recipe and standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Quality intermediate baked products are produced according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Common faults or defects and possible causes are identified and descriptions are provided of techniques for prevention, limitation and correction. 

    ASSESSMENT CRITERION 6 
    6. Baked intermediate fermented dough products are finished and decorated according to recipe and standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Baked intermediate fermented dough products are handled and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Handling and maintaining of baked intermediate fermented dough products refer to time and rate of cooling, packing and storing of fermented dough products.
     

    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 the manufacturing of plaited bread, yeast fermented batter breads, crispy breads, Italian breads, brioche and stollen. Recipes must include working from scratch and/or premixes using the sponge & dough and or activated dough development methods. 
    		•

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


    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, proofing and baking. 
    		•

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

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for mixing, proofing of dough`s and the baking and cooling of 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 fermented dough products. 
    		•

    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 process of dough fermentation.
  • Explaining, understanding and applying the baking process of fermented dough products.
  • Applying the fermentation, baking and cooling procedures.
  • Applying cleaning principles and procedures. 
    		•

    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. 

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

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 123362, " Produce a range of speciality breads in a craft baking environment ", Level 3, 12 credits.

    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. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20655   National Certificate: Craft Bread Baking  Level 3  NQF Level 03  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.