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 QUALIFICATION THAT HAS PASSED THE END DATE: 

National Certificate: Craft Bread Baking 
SAQA QUAL ID QUALIFICATION TITLE
20655  National Certificate: Craft Bread Baking 
ORIGINATOR ORIGINATING PROVIDER
SGB Food   
QUALITY ASSURING BODY NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  129  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 
SAQA 0160/05  2005-08-23  2006-04-20 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-30  

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 qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
50308  National Certificate: Bread and Flour Confectionery Baking  Level 3  NQF Level 03  140  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to process, control and maintain quality craft bread products from raw materials until the products are ready to be sold to the customer. This qualification forms the backbone of the baking and hospitality industry. The social and economic transformation of crediting such skills within a qualification for the individual and baking environment are in great demand for development of the nation at large. This qualification also focuses on the full development of the learner and further mobility and transportability within the flour confectionery and plant baking, retail and hospitality environment.

This qualification will allow a person to advance to a qualification in specialty flour confectionery decorating on NQF level 4. This qualification will enhance the social status and productivity within the baking industry.

Rationale of the qualification:

This qualification reflects the craft bread baking industry, workplace-based need that is expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the craft bread and plant baking, retail and hospitality industry and provides the flexibility to pursue different careers in the baking industry and articulation within the hospitality industry. The level of flexibility within the range of electives will allow the individual to pursue a career within craft bread technology and food preparation environment. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
A knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF level 1 and 2. Knowledge and manufacturing skills of:
  • Chemically aerated flour confectionery products,
  • Basic range of craft fermented products and
  • Non fermented short and puff pastry products.

    Recognition of Prior Learning:

    This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. 

  • RECOGNISE PREVIOUS LEARNING? 

    QUALIFICATION RULES 
  • Fundamental: 39 credits
  • Core: 76 credits
  • Elective: The learner must choose a minimum of 14 credits
    Total: 129 credits 

  • EXIT LEVEL OUTCOMES 
    Qualifying learners can:

    1. Manufacture and decorate a basic range of sweet fermented products.

    2. Manufacture rye bread using the sour dough fermentation process

    3. Manufacture a range of intermediate range of fermented craft dough products.

    4. Maintain and apply personal and food safety practices in a craft bread baking processing environment. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Assessment criteria associated with Exit level Outcome 1:
  • Understanding and application of the origin, purpose, function of raw materials used in craft fermented products.
  • Preparation of craft fermented mixes, working from scratch and/or using premixes bulk fermentation and or activated dough development.
  • Recipes must include working from scratch and or premixes using bulk fermentation and or activated dough development.
  • A range of basic craft fermented products is manufactured according to standard operating procedures.
  • Range: Plain, fruited and/or bun and bread products. Recipes must include working from scratch and or premixes using bulk fermentation and or activated dough development.
  • Sweet craft fermented products are finished and decorated according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 2:
  • Understanding and application of the origin, purpose, function of raw materials used in craft fermented products.
  • Produce sour ferment for natural leavening rye bread.
  • Rye bread is manufactured according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 3:
  • Understanding and application of the origin, purpose, function of raw materials used in craft fermented dough products.
  • Preparation of intermediate fermented dough, working from scratch and using premixes.
  • Range: Products should include plaited bread, yeast fermented batter breads, crispy breads and rolls, brioche & stolen.
  • Craft bread products are finished and decorated according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 4:
  • Knowledge and comprehension regarding personal safety practices in a baking and storing environment is applied according to standard operating procedures and safety requirements,
  • Personal health, hygiene and presentation in a baking manufacturing environment is maintained according to the Occupational Health and Safety Act,
  • Knowledge and comprehension of the effect of micro-organisms on personal health, hygiene and flour confectionery products safety is applied according to standard microbiology principles,
  • Processing equipment and surfaces are cleaned and sanitised manually and according to standard operating procedures,
  • The relevant occupational health, safety and environmental legislation is understood and comprehended,
  • Food safety practices and procedures in a baking manufacturing environment are understood and comprehended.

    Integrated Assessment:

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to process, control and maintain quality craft bread products from raw materials until the products are ready to be sold to the customer.

    The identification and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

    Applicable assessment tool(s) to establish foundational, reflexive and embedded knowledge, problem solving and the application of the world as a set of related systems within the manufacturing environment.

    A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.
    Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.

    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 

  • INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian, New Zealand and German qualifications. 

    ARTICULATION OPTIONS 
    This qualification will allow a person to articulate to other baking specialty or hospitality food processing qualifications on NQF level 4. 

    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 ETQA.
  • Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQA's policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQA's (including professional bodies); and in terms of the moderation guideline detailed immediately below.
  • 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, exit level outcomes 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. 

  • CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors need experience in the following areas:

    Interpersonal skills, subject matter and assessment.

    The assessor needs to be competent in the planning and conducting of assessment of learning outcomes and in the design and development of assessments as described in the unit standard Plan and conduct assessment of learning outcomes NQF level 5. Subject matter experience must be well developed within the field of craft bread baking.

    The assessor must have completed:
  • A similar qualification with a minimum of 6-12 months field experience after he/she has completed the qualification or,
  • Master baking qualification on level 6 or higher.

    The subject matter experience of the assessor can be established by recognition of prior learning.

    Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body. 

  • NOTES 
    This qualification has been replaced by qualification 50308, which is National Certificate: Craft Bread and Flour Confectionery Baking, Level 3, 140 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  114366  Demonstrate an understanding of occupational health, safety and environmental legislation relevant to the food or beverage environment  Level 2  NQF Level 02 
    Core  10685  Manufacture a basic range of sweet fermented products in a craft bakery  Level 2  NQF Level 02  15 
    Core  9147  Apply microbiological principles in a food environment  Level 3  NQF Level 03 
    Core  9042  Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment  Level 3  NQF Level 03 
    Core  8803  Demonstrate an understanding of heating and cooling procedures  Level 3  NQF Level 03 
    Core  10683  Demonstrate an understanding of the origin, purpose, function of raw materials used in craft fermented products and plant bread  Level 3  NQF Level 03 
    Core  10688  Manufacture a range of laminated fermented craft products  Level 3  NQF Level 03  10 
    Core  10687  Manufacture an intermediate range of fermented dough products in a craft bakery  Level 3  NQF Level 03  15 
    Core  10686  Manufacture rye bread using sour dough fermentation process  Level 3  NQF Level 03  10 
    Fundamental  8968  Accommodate audience and context needs in oral communication  Level 3  NQF Level 03 
    Fundamental  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03 
    Fundamental  8969  Interpret and use information from texts  Level 3  NQF Level 03 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03 
    Fundamental  7567  Produce and use spreadsheets for business  Level 3  NQF Level 03 
    Fundamental  8973  Use language and communication in occupational learning programmes  Level 3  NQF Level 03 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03 
    Fundamental  8970  Write texts for a range of communicative contexts  Level 3  NQF Level 03 
    Elective  10691  Handle and bake-off of frozen dough products  Level 2  NQF Level 02 
    Elective  12316  Perform first line maintenance on manufacturing or packing equipment  Level 3  NQF Level 03 
    Elective  8870  Demonstrate an understanding of the relationship between micro-organisms and food spoilage  Level 4  NQF Level 04 
    Elective  10676  Interpret, formulate, test and cost balanced recipes for craft bread products  Level 4  NQF Level 04 
    Elective  10981  Supervise work unit to achieve work unit objectives (individuals and teams)  Level 4  NQF Level 04  12 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
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    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    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 Quality Assuring Bodies 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 Quality Assuring Body 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.