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

Produce a range of short pastry products in a craft baking environment 
SAQA US ID UNIT STANDARD TITLE
123366  Produce a range of short 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:
  • Demonstrate an understanding of the production of short pastry products.
  • Plan and prepare for the production of short pastry products.
  • Process short pastry.
  • Prepare range of short pastry products.
  • Produce baked short pastry products.
  • Perform end of production activities.

    This unit standard is intended for a person working in craft baking environment who produces a range of short 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 short pastry products produced in a craft baking environment.

    Compulsory Range:
  • Apple Pie, Milk Tart, Mince Pies, Short Pastry Slices Quiche.

    Elective Range:
  • Coconut tart, Almond tart, Jam Tarts, Fruit Tarts, Pecan Nut Tarts.

    The learner will demonstrate competence in the ability to produce all of the products in the compulsory range as well as at least one 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 short pastry using the Rubbing-In method and Creaming method.

    Prepare a range of fillings for short pastry products.

    Process short pastry includes mixing, resting, working off, baking, cooling and finishing.

    The above process must be completed by hand and machine.

    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:
  • Planetary mixer, Balance Scale and/or Electrical Scale, Rolling Pin and hot plate.

    Elective Range:
  • Pastry Sheeter, Deck Oven, Rack Oven.

    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. 
    		•

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Explain the production of short pastry products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The composition and functions of flour used in short pastry is explained according to baking and scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Water, fats, salt and sugar used in short pastry.
     

    ASSESSMENT CRITERION 2 
    The impact and consequences of using non-conforming quality ingredients or incorrect quantities of ingredients are explained in terms of its effect on the short pastry products. 

    ASSESSMENT CRITERION 3 
    The working principles, processes and purposes of the equipment used to produce short pastry products are explained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Mixing of short pastry using the rubbing-in and creaming methods, fillings for short pastry products, the baking process of short pastry, products.
     

    ASSESSMENT CRITERION 4 
    Food safety practices and procedures for processing are identified and explained. 

    SPECIFIC OUTCOME 2 
    Plan and prepare for the processing of short pastry products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Recipes are prepared and ingredients are calculated, checked and scaled for the production of short 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 correctly interpreted according to recipe and scientific principles. 

    SPECIFIC OUTCOME 3 
    Produce short pastry. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The short pastry is mixed to the required consistency, and stored according to site recipes and standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Problems during the mixing of the short pastry are identified and solved within the scope of the work. 

    ASSESSMENT CRITERION 3 
    Work areas are cleaned and maintained during the working off of the sweet pastry and short pastry products according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Prepare a range of short pastry products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Fillings for short pastry products are prepared according to according to site specific recipes and process. 

    ASSESSMENT CRITERION 2 
    The short pastry is sheeted and cut according to according to site specific recipes and process. 

    ASSESSMENT CRITERION 3 
    Short pastry products are filled and any pre-bake decoration or egg washing is completed prior to baking according to recipe specifications and standard operating procedures. 

    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 short 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 short pastry products according to standard operating procedures. 

    SPECIFIC OUTCOME 5 
    Produce baked short 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 baked short pastry products meets recipe specification requirements. 

    ASSESSMENT CRITERION 4 
    Short pastry product faults and possible causes are identified and descriptions are provided of techniques for prevention, limitation and correction. 

    ASSESSMENT CRITERION 5 
    Short pastry products are cooled and finished according to standard operating procedures. 

    SPECIFIC OUTCOME 6 
    Perform end of production activities. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Short 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 4 
    Unused food ingredients are handled and stored according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Work area, equipment and utensils are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 7 
    Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    Process records are completed and kept according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND 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 Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding 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 Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant Education, Training, Quality, Assurance (ETQA) Body, or by an ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • 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 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. 
    		•

    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:
  • Solve common problems associated with food ingredients, equipment, and creaming methods, mixing, resting, working off, baking, cooling, finishing and end of production activities.

    Evident in all specific outcomes:
  • Explain the production of short pastry products.
  • Plan and prepare for the production of short pastry products.
  • Process short pastry
  • Prepare range of short pastry products
  • Produce baked short pastry products.
  • Perform end of production activities. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.
  • Produce a range of short pastry products in the craft baking environment as part of a production team.

    Evident in specific outcome:
  • Plan and prepare for the production of short pastry products.
  • Process short pastry.
  • Prepare range of short pastry products.
  • Produce baked short pastry products.
  • Finish short pastry products.
  • Perform end of production activities. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for mixing, resting, working off, baking, cooling and finishing.

    Evident in specific outcome:
  • Plan and prepare for the production of short pastry products.
  • Process short pastry.
  • Prepare range of short pastry products.
  • Produce baked short pastry products.
  • Finish short pastry products.
  • Perform end of production activities. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Calculating, preparing and interpreting recipes.
  • Completing documentation regarding the processing of short pastry products.
  • Setting and controlling of bakery equipment.

    Evident in specific outcome:
  • Plan and prepare for the production of short pastry products.
  • Process short pastry.
  • Prepare range of short pastry products.
  • Produce baked short pastry products.
  • Finish short pastry 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:
  • Applying cleaning principles and procedures to ensure the safety of personal and the environment.
  • Understanding and applying food safety and safety practices and procedures regarding the processing of short pastry products.

    Evident in all specific outcomes:
  • Explain the production of short pastry products.
  • Plan and prepare for the production of short pastry products.
  • Process short pastry.
  • Prepare range of short pastry products.
  • Produce baked short pastry 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:
  • Explain the production of short pastry products.
  • Plan and prepare for the production of short pastry products.
  • Process short pastry.
  • Prepare range of short pastry products.
  • Produce baked short pastry products.
  • Perform end of production activities. 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.
  • Reflecting and exploring a variety of strategies in order to learn more effectively.
  • Participating responsible within the craft bakery environment.

    Evident in all specific outcomes.
  • Explain the production of short pastry products.
  • Plan and prepare for the production of short pastry products.
  • Process short pastry.
  • Prepare range of short pastry products.
  • Produce baked short pastry products.
  • Perform end of production activities. 
    		•

    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:
  • Occupational Health and Safety Act No. 85 of 1993.
  • Health Act, No 63 of 1977

    Definition of terms:

    Composition:
  • The individual parts; chemical or microbiological that make up the whole of the food ingredient.

    Craft bakery:
  • A bakery where the products produced are made using mainly hand craft skills with or without the use of equipment.

    Creaming Method:
  • Fat is creamed with an equal quantity of flour until light and fluffy, the liquid is gradually added and then the remainder of the flour is mixed in until a clear paste is obtained.

    Egg-wash:
  • Beaten egg or a mixture of eggs and milk are used to glaze pastry products before baking.

    Finishing:
  • Refers to glazing, sugaring or dusting, cutting or marking ready for merchandising or packaging.

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

    Hot-plate:

    Pre-bake decoration:
  • Decoration or glazing that is done prior to baking of the pastry product it may include dusting with sugar, cutting holes for steam to escape, egg washing.

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

    Resting:
  • Time period given to the pastry dough in order for the gluten to recover from the stretching of the mixing process. If resting period is not given the result will be a product that is mis-shaped.

    Rubbing-in Method:
  • The fat is mixed into all the flour until a fine crumble consistency is obtained, the liquid is added (egg/milk or water), and the paste mixed until clear.

    Short pastry:
  • Either a sweet or savoury pastry made from varying proportions of flour, fats, salt, water and/or sugar. The shortness depends on correct handling as well as on the right proportions of fats to flour. As shortness depends upon the preventing of gluten development, the smaller the percentage of water used in mixing the paste the shorter the product will be.

    Sheeting:
  • The rolling of dough into a thin sheet to a required thickness.

    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.

    Working Off:
  • The process of sheeting, dividing, cutting, assembled and pre-bake decorating of pastry into a final product ready for baking. 
    		•

    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.