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: |
Produce a range of puff pastry products in a craft baking environment |
SAQA US ID | UNIT STANDARD TITLE | |||
123365 | Produce a range of puff pastry products in a craft baking environment | |||
ORIGINATOR | ||||
SGB Food Manufacturing | ||||
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 | 16 |
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 |
A person credited with this unit standard is able to:
This unit standard is intended for a person working in craft baking environment who produces a range of puff pastry products. |
LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
It is assumed that learners are already competent in Communication and Mathematical Literacy at NQF Level 2. |
UNIT STANDARD RANGE |
Product range
The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in the production of the following range of puff pastry products produced in a craft baking environment. Compulsory range: Elective range: The learner will demonstrate competence in the ability to produce all of the products in the compulsory range as well as at least two from the elective range. Process range The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in a craft baking environment using the following processes. Produce Puff Pastry using the French/Continental Method, English and Scotch method by hand and pastry sheeter. Prepare a range of fillings for puff pastry products. Process puff pastry by hand and pastry sheeter. Produce puff pastry products includes working-off and assembling, resting, pre-bake decorations, baking, cooling and finishing. Equipment range The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in a craft baking environment using the following range of equipment: Compulsory equipment range: Elective range: The learner will demonstrate competence in the ability to use all of the compulsory equipment range as well as at least 1 of the elective range including one type of oven. |
Specific Outcomes and Assessment Criteria: |
SPECIFIC OUTCOME 1 |
Explain the production of puff pastry products. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
The composition of flour used in puff pastry is explained according to baking and scientific principles. |
ASSESSMENT CRITERION 2 |
The functions of the ingredients used in the production of puff pastry products are explained with examples. |
ASSESSMENT CRITERION RANGE |
This includes the impact and consequences of using non-conforming quality ingredients or incorrect quantities of ingredients are explained in terms of its effect on the puff pastry products. |
ASSESSMENT CRITERION 3 |
The working principles and purposes of the equipment used to produce and process puff pastry, and a range of fillings are explained according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
The principles involve the laminated aeration process of puff pastry, the steps in the lamination process and the processing of puff pastry products, the three standard methods of processing puff pastry. |
ASSESSMENT CRITERION 4 |
The baking process of puff pastry products is described with reference to standard operating practices, and scientific principles. |
ASSESSMENT CRITERION 5 |
Food safety practices and procedures for processing are identified and explained in accordance with set requirements. |
SPECIFIC OUTCOME 2 |
Plan and prepare for the processing of puff pastry products. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
Recipes are prepared and ingredients are calculated, checked and scaled for the production of puff pastry products. |
ASSESSMENT CRITERION 2 |
The personal hygiene and protective clothing requirements are met according to the principles of food legislation. |
ASSESSMENT CRITERION 3 |
The work area is prepared according to standard operating procedures in terms of cleanliness and safety. |
ASSESSMENT CRITERION 4 |
The equipment is checked and prepared according to standard operating procedures to ensure that everything is working and there is sufficient capacity to meet production requirements. |
ASSESSMENT CRITERION 5 |
Non-conforming ingredients are reported according to standard operating procedures. |
ASSESSMENT CRITERION 6 |
Work-site documents and recipes are interpreted according to recipe and scientific principles. |
SPECIFIC OUTCOME 3 |
Produce puff pastry. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
The puff pastry dough is mixed according to site recipes and standard operating procedures. |
ASSESSMENT CRITERION 2 |
The puff pastry dough is laminated according to recipe and standard operating procedures with reference to rate of reduction, resting times, number of turns and temperature. |
ASSESSMENT CRITERION 3 |
Wastage is limited during the working off process. |
ASSESSMENT CRITERION 4 |
Problems during the lamination of the puff pastry are identified and solved within the scope of the work. |
ASSESSMENT CRITERION 5 |
Puff pastry is stored according to standard operating procedures. |
ASSESSMENT CRITERION 6 |
Work areas are cleaned and maintained during the working off of the puff pastry products according to standard operating procedures. |
SPECIFIC OUTCOME 4 |
Prepare a range of puff pastry products. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
Fillings for puff pastry products are prepared according to site specific recipes and processes. |
ASSESSMENT CRITERION 2 |
The puff pastry is sheeted, divided, cut, and assembled according to recipes specifications and standard operating procedures. |
ASSESSMENT CRITERION 3 |
The puff pastry is rested for the required period prior to baking. |
ASSESSMENT CRITERION 4 |
Wastage is limited during the working off process with reference to re-working trimmings. |
ASSESSMENT CRITERION 5 |
Problems during the working off of the puff pastry and fillings are identified and solved within the scope of the work. |
ASSESSMENT CRITERION 6 |
Work areas are cleaned and maintained during the working off of the sweet pastry and puff pastry products according to standard operating procedures. |
SPECIFIC OUTCOME 5 |
Produce baked puff pastry products. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
The oven is operated, loaded and unloaded according to safety requirements and standard operating procedures. |
ASSESSMENT CRITERION 2 |
The oven is controlled according to recipe requirements regarding temperature, time, steam and damper settings. |
ASSESSMENT CRITERION 3 |
The quality of the puff pastry products meets recipe specification requirements. |
ASSESSMENT CRITERION 4 |
Puff pastry and/or fillings faults and possible causes are identified and descriptions are provided of techniques for prevention, limitation and correction. |
SPECIFIC OUTCOME 6 |
Finish puff pastry products. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
Puff pastry products are cooled in preparation for finishing according tostandard operating procedures. |
ASSESSMENT CRITERION 2 |
Fillings, toppings and decorations are prepared for the finishing of puff pastry products. |
ASSESSMENT CRITERION 3 |
The baked and cooled puff pastry products are filled and/or finished according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Brushing, coating,marbling and/or spinning, piping and dusting according to recipe specifications and standard operating procedures. |
SPECIFIC OUTCOME 7 |
Perform end of production activities. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
Puff pastry products are packed and displayed according to standard operating procedures. |
ASSESSMENT CRITERION 2 |
Equipment is shut down according to standard operating procedures. |
ASSESSMENT CRITERION 3 |
Sub-standard products are handled according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
This include the unused food ingredients. |
ASSESSMENT CRITERION 4 |
Work area, equipment and utensils are cleaned and sanitised according to standard operating procedures. |
ASSESSMENT CRITERION 5 |
Cleaning equipment is stored in designated areas according to work-site requirements. |
ASSESSMENT CRITERION 6 |
Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. |
ASSESSMENT CRITERION 7 |
Process records are completed and kept according to standard operating procedures. |
UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS |
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:
Evident in all specific outcomes: |
UNIT STANDARD CCFO WORKING |
Work effectively with others as a member of a team, group, organisation or community:
Evident in specific outcome: |
UNIT STANDARD CCFO ORGANISING |
Organise and manage oneself and one's activities responsibly and effectively by:
Evident in specific outcome: |
UNIT STANDARD CCFO COMMUNICATING |
Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
Evident in specific outcome: |
UNIT STANDARD CCFO SCIENCE |
Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
Evident in all specific outcomes: |
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 |
REREGISTRATION HISTORY |
As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. |
UNIT STANDARD NOTES |
Legislations:
Definition of terms: Bain Marie: Craft bakery: Composition: Dividing: Egg-wash: English Method: Finishing: Food safety practices and procedures French/continental Method: Lamination: Pre-bake decoration: Protective clothing/gear: Rate or reduction: Resting: Time period given to the puff pastry dough in order for the gluten to recover from the stretching of the mixing and lamination processes. If resting period is not given the result will be a product that is mis-shaped. Scotch Method: Sheeting: Standard operating procedures: Turns: Working off: |
QUALIFICATIONS UTILISING THIS UNIT STANDARD: |
ID | QUALIFICATION TITLE | PRE-2009 NQF LEVEL | NQF LEVEL | STATUS | END DATE | PRIMARY OR DELEGATED QA FUNCTIONARY | |
Core | 50308 | National Certificate: Bread and Flour Confectionery Baking | Level 3 | NQF Level 03 | Passed the End Date - Status was "Reregistered" |
2023-06-30 | FOODBEV |
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. |