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: 

Prepare and process complex fermented dough products 
SAQA US ID UNIT STANDARD TITLE
7837  Prepare and process complex fermented dough products 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 6  Level TBA: Pre-2009 was L6 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2009-11-03  2011-07-31  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2012-07-31   2015-07-31  

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 
The learner will be able to produce complex fermented dough products which will satisfy his/her customers according to organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Learners should have successfully completed the unit standard: 'Prepare and cook basic dough products'. 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrated knowlegde and understanding. 
OUTCOME NOTES 
1. Explain the importance of keeping preparation, cooking and storage areas and equipment hygienically clean.

2. Describe methods to control portions and minimise waste.

3. Describe methods to increase fibre content of fermented dough products.

4. Describe the main contamination threats when preparing, processing and storing fermented dough products and explain the prevention of contamination.

5. Describe quality points to look for in prepared and finished fermented dough products.

6. Explain reasons for storing fermented dough products not for immediate consumption at a safe temperature after cooking.

7. Explain the effect of altitude, humidity and temperature on the ingredients and finished products.

8. Describe the required procedures/conditions for optimum safety during storage/holding of processed fermented dough products as well as precautions to be taken.

9. Explain methods to minimise common faults when processing and finishing fermented dough products.

10. State organisational requirements when processing fermented dough products. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a realistic work environment.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, product sample, questioning and simulation.
  • Observation to cover a minimum of 4 products produced using a minimum of 4 ingredients, 3 processing and 3 finishing methods. Question the learner on the remaining range and problems with production. 
  • ASSESSMENT CRITERION RANGE 
  • Products: enriched dough pastes (brioche & savarin), fermented batters, specialty doughs, layering doughs (croissant, danish).
  • Ingredients: strong or blended flour, soft flour, wholemeal flour, rye flour, soya flour, fats/oils, eggs, fresh/instant yeast, fruits, herbs, milk/water.
  • Processing methods: developing, proving, fermentation, aerating, knocking back, spicing, dividing, baking, rolling and cutting, deep frying, retarding.
  • Finishing methods: moulding, cutting, dusting, addition of seeds, shaping, plaiting, piping, cooling, glazing.
  • Problems with production: uneven oven temperatures, old yeast, no fresh yeast available, dough products have incorrect texture, unrealistic customer expectations, staff are inexperienced in handling of fermented dough products.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 2 
    Demonstrated ability to make decisions about practice and to act accordingly. 
    OUTCOME NOTES 
    11. Clean and fully maintain preparation areas and equipment throughout the production period in accordance with good hygienic practices.

    12. Identify quality points and select ingredients according to recipe specifications.(Range of quality: texture, appearance, flavour, aroma) (Range of ingredients: strong or blended flour, soft flour, wholemeal flour, rye flour, soya flour, fats/ oils, eggs, fresh/instant yeast, fruits, herbs, milk/water)

    13. Prepare and process ingredients demonstrating approved methods. (Range of preparation/ processing: sifting, dispersing of yeast, dissolving salt and sugars, dispersing of fats, oils, kneading, mixing, folding, layers, addition of fruit)

    14. Given a range of prepared products, satisfy organisational requirements fully by properly preparing the ingredients. (Range of products: enriched fermented dough pastes (brioche & savarin), fermented batters, speciality doughs, layered doughs (croissant, danish)

    15. Use processing and finishing methods in accordance with recipe specifications. (Range of processing methods: developing , proving , fermentation, aerating, knocking back , spicing, dividing, baking, rolling and cutting, deep frying , retarding)(Range of finishing methods: moulding, cutting, dusting, addition of seeds, shaping, plaiting, piping, cooling, glazing)

    16. Meet organisational requirements fully with properly processed and finished products.

    17. Store products not for immediate consumption hygienically.

    18. Given a range of problems with production, decide what action to take and give reasons for that choice. (Range of problems with production: uneven oven temperatures, old yeast, no fresh yeast available, fermented dough products have incorrect texture, unrealistic customer expectations, staff are inexperienced in handling of fermented dough products)

    19. Prioritise, delegate as appropriate and complete all work in an organised and efficient manner. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a realistic work environment.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, product sample, questioning and simulation.
  • Observation to cover a minimum of 4 products produced using a minimum of 4 ingredients, 3 processing and 3 finishing methods. Question the learner on the remaining range and problems with production. 
  • ASSESSMENT CRITERION RANGE 
  • Products: enriched dough pastes (brioche & savarin), fermented batters, specialty doughs, layering doughs (croissant, danish).
  • Ingredients: strong or blended flour, soft flour, wholemeal flour, rye flour, soya flour, fats/oils, eggs, fresh/instant yeast, fruits, herbs, milk/water.
  • Processing methods: developing, proving, fermentation, aerating, knocking back, spicing, dividing, baking, rolling and cutting, deep frying, retarding.
  • Finishing methods: moulding, cutting, dusting, addition of seeds, shaping, plaiting, piping, cooling, glazing.
  • Problems with production: uneven oven temperatures, old yeast, no fresh yeast available, dough products have incorrect texture, unrealistic customer expectations, staff are inexperienced in handling of fermented dough products.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 3 
    Demonstrated ability to learn from our actions and to adapt performance. 
    OUTCOME NOTES 
    20. Given an up-market breakfast function at which guests have to stand, select appropriate fermented dough products which could be served and describe how to present them.

    21. Describe appropriate fermented dough products and their presentation, which could be served in a trendy cafe/coffee shop. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a realistic work environment.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, product sample, questioning and simulation.
  • Observation to cover a minimum of 4 products produced using a minimum of 4 ingredients, 3 processing and 3 finishing methods. Question the learner on the remaining range and problems with production. 
  • ASSESSMENT CRITERION RANGE 
  • Products: enriched dough pastes (brioche & savarin), fermented batters, specialty doughs, layering doughs (croissant, danish).
  • Ingredients: strong or blended flour, soft flour, wholemeal flour, rye flour, soya flour, fats/oils, eggs, fresh/instant yeast, fruits, herbs, milk/water.
  • Processing methods: developing, proving, fermentation, aerating, knocking back, spicing, dividing, baking, rolling and cutting, deep frying, retarding.
  • Finishing methods: moulding, cutting, dusting, addition of seeds, shaping, plaiting, piping, cooling, glazing.
  • Problems with production: uneven oven temperatures, old yeast, no fresh yeast available, dough products have incorrect texture, unrealistic customer expectations, staff are inexperienced in handling of fermented dough products.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.

    This has been done as it was deemed necessary to ensure holistic assessment occurred.

    The specific outcomes can be applied in a range of contexts.

    Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

    The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)
    Specific outcomes have been split into three categories:
    a) knowledge and understanding (what the learner must know and understand)
    b) decision-making and acting (what the learner must do)
    c) adapting performance ( including reflexive competence)
    In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems (Specific Outcome 18,20,21) 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 12,13,14,15,19) 

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • Learning can best be achieved by practicing the processing of fermented dough products.
  • Practice the processes of production and cooking of fermented dough products.
  • Produce and garnish individual strawberry savarins for dessert.
  • Bake brioche and fill with spinach and brie.
  • Bake croissants and fill with fresh fruit and cream cheese.
  • Bake and present a selection of danishes: apple-, marzipan and chocolate-, custard and peach- and cherry.
  • Cost recipes for the various dough products mentioned above and establish the relevant selling prices.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended. The learner's competence on this standard could be established prior to employment.
  • A new employee should be able to achieve this unit standard within 3 months of being trained. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2015-03-13  CATHSSETA 


    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.