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: 

Prepare and produce complex pastry products 
SAQA US ID UNIT STANDARD TITLE
7838  Prepare and produce complex pastry 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 5  NQF Level 05 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
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 
The learner will be able to produce complex pastry products which will satisfy his/her customers according to organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learners should have successfully completed the unit standard: 'Prepare and cook basic pastry dishes'. 

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

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Clean and maintain preparation and cooking areas and equipment. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The importance of keeping preparation, cooking and storage areas and equipment hygienically clean is explained. 

ASSESSMENT CRITERION 2 
2. The main contamination threats when preparing and storing cooked and fresh pastry products are described and the precautions of preventing contamination are explained. 

ASSESSMENT CRITERION 3 
3. The preparation areas and equipment are cleaned and fully maintained throughout the production period according to basic hygiene principles. 

ASSESSMENT CRITERION 4 
4. The cooking areas and equipment are cleaned and maintained throughout the production period and service according to basic hygiene principles. 

SPECIFIC OUTCOME 2 
Select and store pastry products hygienically and safely in accordance with organisational quality requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The quality criteria are identified and their importance is described. 
ASSESSMENT CRITERION RANGE 
The range of quality is: aroma, texture, appearance, flavour, consistency.
 

ASSESSMENT CRITERION 2 
2. Quality criteria to look for in cooked pastry products are described. 

ASSESSMENT CRITERION 3 
3. The required procedures/conditions for optimum safety during storage/holding of prepared fresh pastry are described. 

ASSESSMENT CRITERION 4 
4. The reasons for rapidly cooling food not for immediate consumption, or maintain it at a safe hot temperature after cooking are explained. 

ASSESSMENT CRITERION 5 
5. Pastry and pastry products not for immediate use or consumption are stored hygienically in accordance with organisational quality requirements. 

SPECIFIC OUTCOME 3 
Prepare and produce complex pastry products by applying the correct method according to organisational requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Methods to control portions and minimise waste are described. 

ASSESSMENT CRITERION 2 
2. Types of flour that can be used to increase fiber in pastry are described. 

ASSESSMENT CRITERION 3 
3. The effect of temperature and humidity on the ingredients used for pastry is explained. 

ASSESSMENT CRITERION 4 
4. The correct type, quantity and quality pastry product-ingredients are selected in accordance with organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of products is: wholemeal or plain short sweet pastry based, wholemeal or plain short savoury pastry based, hot water pastry based, raised pie pastry based, choux paste based, strudel pastry based, pre-prepared phyllo pastry based.
 

ASSESSMENT CRITERION 5 
5. The quality of pastry products is maximized by selecting and applying the correct preparation and processing methods in accordance with organisational requirements appropriate to the type of dish. 
ASSESSMENT CRITERION RANGE 
The range of preparation methods is: mixing, folding, cutting, relaxing, kneading, incorporating fat, conditioning, chilling, scraping down.
The range of processing methods is: spreading into sheets, rolling, positioning onto prepared baking tray, glazing, piping, moulding, shaping, layering, sealing of edges (notching, crimping). The range of pastes/pastries is: whole meal or plain short sweet pastry, wholemeal or plain short savoury pastry, raised pie paste/hot water pastry, choux paste, strudel pastry, puff pastry.
 

ASSESSMENT CRITERION 6 
6. The quality of pastry products is maximized by selecting and applying the correct cooking and finishing method in accordance with organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of cooking methods is: baking with filling, steaming, boiling, baking blind, frying.
The range of finishing methods is: glazing, piping, dusting, filling, dipping, portioning, and cutting.
 

SPECIFIC OUTCOME 4 
Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Problems associated with the production of pastry products are listed and reasons for decisions to solve this are described. 
ASSESSMENT CRITERION RANGE 
The range of problems with production is: uneven oven temperature, pastry does not rise evenly, choux paste falls flat, puff pastry is not light and flaky enough, strudel pastry tears or is too thick, unrealistic customer expectations, untrained staff.
 

ASSESSMENT CRITERION 2 
2. Work is completed in an organised and efficient manner taking priorities and deadlines into account. 

ASSESSMENT CRITERION 3 
3. Possible suggestions are described for adapting pastry products and dishes to be healthier. 


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 19,21) 

UNIT STANDARD CCFO ORGANISING 
Organise and manage oneself (Specific Outcome 11,12,14,15,16,20) 

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

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 preparation and cooking of pastry products.
  • Practice production and preparation of various types of pastries.
  • Produce and bake a smoked salmon quiche with wholewheat crust.
  • Prepare and bake a vegetarian pizza.
  • Prepare, bake and fill choux puffs with sweet or savoury filling.
  • Prepare and bake a pork pie using raised pastry base.
  • Prepare a tropical fruit mille feuille, using phyllo pastry.
  • Using a restaurant menu with a selection of pastry dishes, alter all pastry dishes by suggesting healthier pastry options.

    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.