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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

National Certificate: Food and Beverage Processing: Plant Baking Processing 
SAQA QUAL ID QUALIFICATION TITLE
20658  National Certificate: Food and Beverage Processing: Plant Baking Processing 
ORIGINATOR ORIGINATING PROVIDER
SGB Food   
QUALITY ASSURING BODY NQF SUB-FRAMEWORK
FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority  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  120  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 0695/12  2012-07-01  2015-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2016-06-30   2019-06-30  

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 qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to control and maintain quality flour and yeast based plant bread products, from the raw materials until the final products are manufactured and ready to be sold to the retail and wholesale market. This qualification facilitates access to, and mobility within career paths within the food processing environment and contributes to the social and economic development of the country at large.

This qualification will allow a person to articulate to other baking specialisation processing, food processing qualifications on NQF level 4 and the National Certificate in Food and Beverage first line management Level 5. This qualification will enhance the social status and productivity within the plant bread baking industry.


Rationale of the qualification

This qualification is aimed at learners working in an automated or semi automated bread plant manufacturing environment with knowledge and skills regarding the make-up of bread dough, cooling, stacking and storing of baked bread in plant bakery environment. This qualification reflects the workplace-based needs of the plant bread baking industry 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 baking industry and provides articulation within the food industry. 

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 2. Knowledge and manufacturing skills of:
  • Make of bread dough in an automated or semi automated environment,
  • Cooling, stacking and storing of baked bread in plant bakery environment,


    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: 60 credits
  • Elective: The learner must choose a minimum of 21 credits
    Total: 120 credits 

  • EXIT LEVEL OUTCOMES 
    Qualifying learners can:

    1.Manage and control plant bread quality.

    2. Operate and control bread plant processing operations.

    3. Maintain and apply occupational health, safety and food safety practices within plant bread environment. 

    ASSOCIATED ASSESSMENT CRITERIA 
    1.
  • Monitoring quality control practices in bread plant manufacturing environment.
  • Formulating and adjusting of recipes for plant bread products.
  • Knowledge and comprehension regarding the origin, purpose and nutritional aspects of raw materials used in plant bread

    2.
  • Producing of plant bread dough in automated or semi- automated plant bakery.
  • Operating and controlling automated or semi -automated plant bread, proover and oven.
  • Controlling and adjusting energy utilities in a plant bakery.

    3.
  • Knowledge and comprehension regarding personal safety practices in a plant baking 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 food spoilage is applied according to standard microbiology principles.
  • 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 control and maintain quality flour and yeast based plant bread products, from the raw materials until the final products are manufactured and ready to be sold to the retail and wholesale market.

    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 specialisation processing, food processing qualifications on NQF level 4 and the National Certificate in Food and Beverage first line management Level 5. 

    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 plant 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,
  • Food science and technology qualification on level 5 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 
    As per the SAQA decision, after consultation with the Quality Councils, to re-register all qualifications and part qualifications on the National Qualifications Framework that meet the criteria for re-registration, this qualification has been re-registered from 1 July 2012.
    N/A 

    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  8000  Apply basic business principles  Level 3  NQF Level 03 
    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  9044  Monitor and control quality assurance practices in a food or beverage manufacturing environment  Level 3  NQF Level 03 
    Core  10696  Operate and control an automated plant baking prover and oven  Level 3  NQF Level 03  13 
    Core  10675  Produce bread dough in an automated bread plant  Level 3  NQF Level 03 
    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  8764  Fumigate food raw materials before further processing  Level 3  NQF Level 03 
    Elective  12316  Perform first line maintenance on manufacturing or packing equipment  Level 3  NQF Level 03 
    Elective  10708  Control and adjust utilities in a food or beverage manufacturing plant  Level 4  NQF Level 04  10 
    Elective  10699  Control and manage plant baking packaging operation  Level 4  NQF Level 04  10 
    Elective  8870  Demonstrate an understanding of the relationship between micro-organisms and food spoilage  Level 4  NQF Level 04 
    Elective  10705  Formulate and adjust recipes for plant baking products  Level 4  NQF Level 04 
    Elective  10702  Manage food or beverage raw materials and products in a food or beverage processing environment  Level 4  NQF Level 04  10 
    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: 
     
    NONE 


    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.
     
    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.