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

Produce a range of puff pastry products in a craft baking environment 
SAQA US ID UNIT STANDARD TITLE
123365  Produce a range of puff 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 puff pastry products.
  • Plan and prepare for the production of puff pastry products.
  • Process puff pastry.
  • Prepare range of puff pastry products.
  • Produce baked puff pastry products.
  • Finish puff 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 puff 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 puff pastry products produced in a craft baking environment.

    Compulsory range:
  • Palmiers, Vol-aux-vents, Custard slice, Apple Puff.

    Elective range:
  • Cheese straws, Cream horns, Jam Puff, Eccles Cakes.

    The learner will demonstrate competence in the ability to produce all of the products in the compulsory range as well as at least two 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 Puff Pastry using the French/Continental Method, English and Scotch method by hand and pastry sheeter.

    Prepare a range of fillings for puff pastry products.

    Process puff pastry by hand and pastry sheeter.

    Produce puff pastry products includes working-off and assembling, resting, pre-bake decorations, baking, cooling and finishing.

    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 and/or Spiral mixer, Balance Scale and/ or Electrical Scale, Rolling pin, Pastry Sheeter, hot-plate, and Bain Marie.

    Elective range:
  • Deck Oven and/or Rack Oven and/or convection 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 including one type of oven. 

  • Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Explain the production of puff pastry products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The composition of flour used in puff pastry is explained according to baking and scientific principles. 

    ASSESSMENT CRITERION 2 
    The functions of the ingredients used in the production of puff pastry products are explained with examples. 
    ASSESSMENT CRITERION RANGE 
    This includes the impact and consequences of using non-conforming quality ingredients or incorrect quantities of ingredients are explained in terms of its effect on the puff pastry products.
     

    ASSESSMENT CRITERION 3 
    The working principles and purposes of the equipment used to produce and process puff pastry, and a range of fillings are explained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    The principles involve the laminated aeration process of puff pastry, the steps in the lamination process and the processing of puff pastry products, the three standard methods of processing puff pastry.
     

    ASSESSMENT CRITERION 4 
    The baking process of puff pastry products is described with reference to standard operating practices, and scientific principles. 

    ASSESSMENT CRITERION 5 
    Food safety practices and procedures for processing are identified and explained in accordance with set requirements. 

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

    ASSESSMENT CRITERIA
     

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

    SPECIFIC OUTCOME 3 
    Produce puff pastry. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The puff pastry dough is mixed according to site recipes and standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The puff pastry dough is laminated according to recipe and standard operating procedures with reference to rate of reduction, resting times, number of turns and temperature. 

    ASSESSMENT CRITERION 3 
    Wastage is limited during the working off process. 

    ASSESSMENT CRITERION 4 
    Problems during the lamination of the puff pastry are identified and solved within the scope of the work. 

    ASSESSMENT CRITERION 5 
    Puff pastry is stored according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Work areas are cleaned and maintained during the working off of the puff pastry products according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Prepare a range of puff pastry products. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    The puff pastry is sheeted, divided, cut, and assembled according to recipes specifications and standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The puff pastry is rested for the required period prior to baking. 

    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 puff 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 puff pastry products according to standard operating procedures. 

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

    ASSESSMENT CRITERION 4 
    Puff pastry and/or fillings faults and possible causes are identified and descriptions are provided of techniques for prevention, limitation and correction. 

    SPECIFIC OUTCOME 6 
    Finish puff pastry products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Puff pastry products are cooled in preparation for finishing according tostandard operating procedures. 

    ASSESSMENT CRITERION 2 
    Fillings, toppings and decorations are prepared for the finishing of puff pastry products. 

    ASSESSMENT CRITERION 3 
    The baked and cooled puff pastry products are filled and/or finished according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Brushing, coating,marbling and/or spinning, piping and dusting according to recipe specifications and standard operating procedures.
     

    SPECIFIC OUTCOME 7 
    Perform end of production activities. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Puff 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 RANGE 
    This include the unused food ingredients.
     

    ASSESSMENT CRITERION 4 
    Work area, equipment and utensils are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 6 
    Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    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, lamination process, working off of the puff pastry products, baking, cooling and finishing.

    Evident in all specific outcomes:
  • Explain the production of puff pastry products.
  • Plan and prepare for the production of puff pastry products.
  • Process puff pastry.
  • Prepare range of puff pastry products.
  • Produce baked puff pastry products.
  • Finish puff 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 puff pastry products in the craft baking environment as part of a production team.

    Evident in specific outcome:
  • Plan and prepare for the production of puff pastry products.
  • Process puff pastry.
  • Prepare range of puff pastry products.
  • Produce baked puff pastry products.
  • Finish puff 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, laminating, assembling, resting, baking, cooling and finishing of puff pastry dough and puff pastry products.

    Evident in specific outcome:
  • Plan and prepare for the production of puff pastry products.
  • Process puff pastry.
  • Prepare range of puff pastry products.
  • Produce baked puff pastry products.
  • Finish puff 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 bread products.
  • Applying the sufficient number of turns.
  • Setting and controlling of bakery equipment

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

    Evident in all specific outcomes:
  • Explain the production of puff pastry products.
  • Plan and prepare for the production of puff pastry products.
  • Process puff pastry.
  • Prepare range of puff pastry products.
  • Produce baked puff pastry products.
  • Finish puff 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 puff pastry products.
  • Plan and prepare for the production of puff pastry products.
  • Process puff pastry.
  • Prepare range of puff pastry products.
  • Produce baked puff pastry products.
  • Finish puff 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 puff pastry products.
  • Plan and prepare for the production of puff pastry products.
  • Process puff pastry.
  • Prepare range of puff pastry products.
  • Produce baked puff pastry products.
  • Finish puff 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:

    Bain Marie:
  • A double cooker in which a bowl containing the substance that is to be heated stands over a cooking pot containing hot water, so that the substance is not in direct contact with the source of heat. This prevents the substance from overheating.

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

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

    Dividing:
  • Dough is cut to required shape and size.

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

    English Method:
  • Flour, fat and water are made into clear dough then rolled into a rectangle. The pastry margarine is distributed over two thirds of the dough. The dough is folded giving two layers of fat separated by 3 layers of dough. Then doughing up, pinning and folding the dough in the usual manner until the required numbers of turns and resting period have been given.

    Finishing:
  • Refers to the adding of cream or fillings, coating, piping, decorating, 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.

    French/continental Method:
  • Flour, fat and water are made into a clear dough then rolled into a square shape rolling the four corners more thinly. Finishing with a thick central square of dough with four flaps. Pastry fat is rolled into a square and placed in the centre of the dough and the four flaps folded over the pastry fat resembling an envelope. The dough is rolled into a rectangle shape and folded as the English Method. Then doughing up, pinning and folding the dough in the usual manner until the required numbers of turns and resting period have been given.

    Lamination:
  • The folding of dough and fat together in order to form multiple thin layers of fat and dough.

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

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

    Rate or reduction:
  • Refers to the gradual rolling out of the pastry during lamination and working off in order to ensure the fat and dough layers are not broken. On a pastry brake this can be controlled by using the same settings during each turn.

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

    Scotch Method:
  • Refers to puff paste made by chopping butter or pastry margarine into cubes and adding these direct to the cubes and adding these direct into the flour, then doughing up, pinning and folding the dough in the usual manner until required number of turns and resting periods have been given.

    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.

    Turns:
  • In making the puff pastry the layers of fat are created by sheeting and folding the dough, each such operation is known as a half-turn or full turn.

    Working off:
  • The process of sheeting, dividing, cutting, assembled and pre-bake decorating of puff 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.