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: 

Produce a range of yeast fermented products in a micro baking environment. 
SAQA US ID UNIT STANDARD TITLE
243344  Produce a range of yeast fermented products in a micro baking 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 1  NQF Level 01  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 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the production of yeast fermented products.
  • Plan and prepare for the production of yeast fermented products.
  • Process the dough.
  • Produce baked and fried yeast fermented products.
  • Decorate and/or fill yeast fermented products.
  • Perform end of production activities.

    This unit standard is intended for a person working in a micro baking environment who produces a small range of yeast fermented products for the purpose of resale on a small entrepreneurial scale or for own personal consumption.

    This unit standard will contribute to the full development of the learner within the micro baking environment by providing recognition, further mobility and transportability within the field of food manufacturing. 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 
    It is assumed that learners are already competent in Communication and Numeracy at ABET Level 3. 

    UNIT STANDARD RANGE 
    Product:

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency by producing yeast fermented products in a micro baking environment:
  • Elective Range: White Bread, Brown Bread, Whole Wheat Bread, Fruited Buns or Bread, Rolls, Doughnuts, Vetkoek, Pizza.
  • The learner will demonstrate competence in the ability to produce 5 of the product types listed in the range statement.

    Process:

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in a micro baking environment using scratch ingredients and/or pre-mixers and applying a either the No-Time Dough or Bulk Fermented Process.
  • Process dough's includes mixing by hand and/or machine, dividing, rounding, intermediate proving and/or bulk fermentation, final moulding, final prooving, baking and cooling.

    Equipment:

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in a micro baking environment using the following range of equipment:
  • Compulsory range: Scales and/or measuring cups and spoons, conventional oven.
  • Elective Equipment range: Prima stove, hotplate, electric fryer, mixer, final proover, deck oven and/or rack oven.

    The learner will demonstrate competence in the ability to use all of the compulsory equipment range and one of the elective range. 
    		•

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the production of yeast fermented products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The food ingredients are identified and the impact of using poor quality or incorrect quantities of ingredients are explained in terms of their effect on the yeast fermented products. 

    ASSESSMENT CRITERION 2 
    The methods used in the processing of yeast fermented dough products are described and the consequences of not following the methods are explained. 

    ASSESSMENT CRITERION 3 
    The baking and frying processes of the yeast fermented dough products are described with reference to temperature and time. 

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

    SPECIFIC OUTCOME 2 
    Plan and prepare for the processing of yeast fermented products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal hygiene and protective clothing requirements are met according to the principles of food handling legislation. 

    ASSESSMENT CRITERION 2 
    Recipes are identified and the methods followed for the production of yeast fermented products. 

    ASSESSMENT CRITERION 3 
    The work area is prepared according to standard operating procedures in terms of cleanliness, food safety and personal safety. 

    ASSESSMENT CRITERION 4 
    The equipment is checked and prepared according to standard operating procedures to ensure that everything is working. 

    ASSESSMENT CRITERION 5 
    The ingredients are checked to confirm sufficient quantity and quality and measured according to recipe requirements. 

    SPECIFIC OUTCOME 3 
    Process the dough. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The dough is mixed to the required consistency and temperature and worked off according to recipe requirements. 

    ASSESSMENT CRITERION 2 
    Wastage is limited during the working off process. 

    ASSESSMENT CRITERION 3 
    Problems during the working off of the dough are identified and solved within the scope of the work. 

    ASSESSMENT CRITERION 4 
    Prooving processes are followed according to recipe and standardoperating procedures, with reference to prooving time, temperature and humidity. 

    ASSESSMENT CRITERION 5 
    Work areas are cleaned and maintained according to standard operating procedures during the working off of the dough. 

    SPECIFIC OUTCOME 4 
    Produce baked and/or fried yeast fermented products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The oven and/or fryer are operated, loaded and unloaded according to safety requirements and standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The oven and/or fryer are controlled according to recipe requirements regarding temperature and time. 

    ASSESSMENT CRITERION 3 
    The baking and/or frying of yeast fermented products is monitored and controlled according to standard operating procedures in terms of safety and product quality. 

    ASSESSMENT CRITERION 4 
    The quality and quantity of the baked and/or fried products meets recipe specification requirements. 

    ASSESSMENT CRITERION 5 
    Possible causes of yeast fermented product faults are identified and descriptions are provided of techniques for prevention, limitation and correction. 

    SPECIFIC OUTCOME 5 
    Decorate and/or fill yeast fermented products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Fillings and/or toppings for yeast fermented products are prepared according to recipe requirements. 

    ASSESSMENT CRITERION 2 
    The yeast fermented dough products are decorated and/or filled either pre-baking/frying or post baking/frying and cooling according to recipe specification. 

    SPECIFIC OUTCOME 6 
    Perform end of production activities. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Yeast fermented dough products are cooled, packed or displayed according to food handling legislation and work place requirements. 

    ASSESSMENT CRITERION 2 
    Unused food ingredients are handled and stored according to food handling legislation and work place procedures. 

    ASSESSMENT CRITERION 3 
    Work area, equipment and utensils are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard 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 unit standard 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 with 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, unless ETQA policies specify otherwise.
  • Anyone wishing to be assessed against this unit standard 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 
    N/A 

    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, fermentation process, working off of the dough, mixing, proving and baking.

    Evident in all specific outcomes. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community:
  • Produce a range of yeast fermented products in a micro baking environment.

    Evident in specific outcome:
  • Plan and prepare for the production of yeast fermented products.
  • Process the dough.
  • Produce baked and fried yeast fermented products.
  • Decorate and/or fill yeast fermented 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, working off, prooving, baking and/or frying of yeast fermented products.

    Evident in specific outcome:
  • Plan and prepare for the production of yeast fermented products.
  • Process the dough.
  • Produce baked and fried yeast fermented products.
  • Decorate and/or fill yeast fermented 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:
  • Preparing and interpreting recipes.
  • Setting and controlling of oven and/or frying equipment.

    Evident in all specific outcomes. 
    		•

    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 safety of food, personnel and the environment.
  • Understanding and applying food safety and personal safety practices and procedures regarding the processing of yeast fermented products.

    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:
  • Reflecting and exploring a variety of strategies in order to learn more effectively.
  • Participating responsibly within the micro bakery environment.

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

    Definition of terms:
  • Bulk fermentation: The time that elapses from the completion of dough mixing until the dough is ripe and ready for dividing.
  • Development: The gluten in the dough is sufficiently mixed to give elastic and extensible dough that will stretch easily without tearing.
  • Micro bakery: A micro entrepreneurial environment where baked products are produced in small quantities, by hand or using small electrical appliances.
  • Dividing: Dough is cut and scaled to required weight.
  • Dough fermentation: The process involving micro-organisms converting sugar into carbon dioxide gas that aerates the dough.
  • Food safety practices and procedures: Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.
  • Final proof: Refers to the period whereby the already fermented dough, produces gas to give the correct shape and volume before baking.
  • Intermediate-proof: Time period in the middle of the bread process, after rounding where the dough rests to allow for ease of the final moulding process.
  • Pre-mix: All or some ingredients that have been measured, blended and packaged for convenience and either require liquid to be added and/or are ready for final processing and baking.
  • Protective clothing/gear: Refers to clothing that safeguards the person and the product.
  • Rounding: Refers to degassing and shaping the dough piece into a round ball ready for inter-mediate proof.
  • No- time dough process: Dough which has no bulk fermentation time and requires the use of ascorbic acid and mechanical action to achieve sufficient dough development.
  • Scratch Ingredients: Individual ingredients.
  • Standard operating procedures: Refer to 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 dividing, rounding, resting and final moulding. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  58026   General Education and Training Certificate: Food and Beverage Handling Processes  Level 1  NQF Level 01  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.
     
    1. Operational Process Improvements (Pty) Ltd 


    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.