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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Demonstrate an understanding of the origin, purpose, function of raw materials used in craft fermented products and plant bread 
SAQA US ID UNIT STANDARD TITLE
10683  Demonstrate an understanding of the origin, purpose, function of raw materials used in craft fermented products and plant bread 
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 3  NQF Level 03 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2015-07-01  2018-06-30  SAQA 10105/14 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2019-06-30   2022-06-30  

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 knowledge and understanding of:
  • the origin and manufacturing processes of the basic raw materials used in the manufacture of craft fermented products and plant bread,
  • the purpose, function, storage and use of the raw materials used in the manufacture of craft fermented products and plant bread,
  • food safety practices and procedures for raw materials used in craft fermented products and plant bread manufacturing.

    This unit standard is intended for a person working in a craft fermented baking or plant bread environment who needs to understand and apply knowledge of the origin, purpose, function of raw materials used in craft fermented products and plant bread manufacturing.

    This unit standard will contribute to the full development of the learner within the baking environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. 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 
    Description of required skills and knowledge:
  • Communicate and solve numeric problems at an NQF Level 1.
  • Familiar with a baking environment, tools, machinery and equipment.
  • Understand the health and safety requirements in a baking environment. 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in a craft fermented product or plant bread manufacturing environment who needs to understand and apply knowledge of the origin, purpose, function of raw materials used in craft fermented products and plant bread manufacturing.

    In the context of this unit standard raw materials refer to flour, yeast, water, salt, sugar, moistening agents, reducing & oxidizing agents, anti-mould compounds, enzymes and emulsifiers.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge and understanding of the origin and manufacturing processes. 
    OUTCOME NOTES 
    Demonstrate knowledge and understanding of the origin and manufacturing processes of the basic raw materials used in the manufacture of craft fermented products and plant bread. 
    OUTCOME RANGE 
    Raw materials refer to flour and yeast. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The factors that influence the composition of grain are explained according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Factors refer to geographical distribution of growing areas, influence of weather and growing conditions on crop quality, harvesting techniques and transportation of the input of raw materials.
     

    ASSESSMENT CRITERION 2 
    2. The processing methods used to convert grain into flour suitable for craft baked fermented products and plant bread is described according to flour milling principles. 

    ASSESSMENT CRITERION 3 
    3. The effects of the flour milling process on the composition of flour and the final baked flour product are explained according to scientific and baking principles. 

    ASSESSMENT CRITERION 4 
    4. The processing methods of yeast manufacturing as a raw material for craft bread baking are described according to scientific fermentation principles. 

    ASSESSMENT CRITERION 5 
    5. The factors that influence the composition of flour and yeast are explained according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Factors refer to raw material quality, processing techniques, packaging, warehousing and distribution of raw materials.
     

    SPECIFIC OUTCOME 2 
    Demonstrate knowledge and understanding of the purpose, function, storage, use of raw materials. 
    OUTCOME NOTES 
    Demonstrate knowledge and understanding of the purpose, function, storage and use of the raw materials used in the manufacture of craft fermented products and plant bread. 
    OUTCOME RANGE 
    Raw materials refer to flour, yeast, water, salt, sugar, moistening agents, reducing & oxidizing agents, anti-mould compounds, enzymes and emulsifiers. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The purposes and functions of raw materials used in craft baked fermented products and plant bread and their contribution to the structure are explained according to craft fermented baking principles. 
    ASSESSMENT CRITERION RANGE 
    Purposes must include chemical reactions, taste, volume, appearance, colour, aroma, texture, shelf-life, softness, internal and external structure.
     

    ASSESSMENT CRITERION 2 
    2. The raw materials quality parameters and importance thereof on the final baked product are described according to baking principles. 
    ASSESSMENT CRITERION RANGE 
    The quality parameters include composition, nutritional value, particle size, moisture content, purity, taste, contamination, colour, rancidity, organoleptic properties, temperature, pH, activity, yield and density.
     

    ASSESSMENT CRITERION 3 
    3. The storage requirements of raw materials used in craft baked fermented products are identified and the impact of non-compliance to these requirements are described according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Storage and compliance requirements refer to temperature, humidity, shelf life and safety.
     

    SPECIFIC OUTCOME 3 
    Demonstrate knowledge and understanding of food safety practices and procedures. 
    OUTCOME NOTES 
    Demonstrate knowledge and understanding of food safety practices and procedures for raw materials used in craft fermented products and plant bread manufacturing. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The importance of food safety for the consumer, employer and employee is explained according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The factors influencing food safety of raw materials used in craft fermented products and plant bread, are identified and described according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Factors refer to contamination by micro-organisms, food poising, cold chain, illegal additions to food products, foreign objects due to negligence, cleaning and sanitising procedures, personal hygiene, equipment and environment hygiene.
     

    ASSESSMENT CRITERION 3 
    3. Factors that impact on the storage, handling and approval of raw materials used for craft fermented products and plant bread manufacturing are identified and described according to relevant legislation. 
    ASSESSMENT CRITERION RANGE 
    Legislation refer to Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972, Health Act, No. 63 of 1977, Occupational Health and Safety Act, No. 85 of 1993, SABS Food Hygiene Management Code 49: 1989.
     

    ASSESSMENT CRITERION 4 
    4. The minimum legal specifications for raw materials used in craft fermented products and plant bread manufacturing are identified according to current and applicable legislation. 
    ASSESSMENT CRITERION RANGE 
    Legal speciation refers to labelling requirements, prohibited raw materials, safe levels.
    Legislation refer to Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972, Health Act, No. 63 of 1977, Occupational Health and Safety Act, No. 85 of 1993, SABS Food Hygiene Management Code 49: 1989.
     


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 


    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. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others. 

    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. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large. 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Legal requirements:

    The following acts and codes, current and future regulations and amendments will be applicable:
  • Agriculture Products Standards Act, No. 119 of 1990.
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No. 63 of 1977,
  • SABS Food Hygiene Management Code 49: 1989.
  • Trade Metrology Act, No. 77 of 1973. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20655   National Certificate: Craft Bread Baking  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20658   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2015-06-30  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.