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|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|
|National Certificate: Bread and Flour Confectionery Baking|
|SAQA QUAL ID||QUALIFICATION TITLE|
|50308||National Certificate: Bread and Flour Confectionery Baking|
|SGB Food Manufacturing|
|PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY||NQF SUB-FRAMEWORK|
|FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority||OQSF - Occupational Qualifications Sub-framework|
|National Certificate||Field 06 - Manufacturing, Engineering and Technology||Manufacturing and Assembly|
|ABET BAND||MINIMUM CREDITS||PRE-2009 NQF LEVEL||NQF LEVEL||QUAL CLASS|
|Undefined||140||Level 3||NQF Level 03||Regular-Unit Stds Based|
|REGISTRATION STATUS||SAQA DECISION NUMBER||REGISTRATION START DATE||REGISTRATION END DATE|
|LAST DATE FOR ENROLMENT||LAST DATE FOR ACHIEVEMENT|
|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 replaces:
|Qual ID||Qualification Title||Pre-2009 NQF Level||NQF Level||Min Credits||Replacement Status|
|20655||National Certificate: Craft Bread Baking||Level 3||NQF Level 03||129||Complete|
|20656||National Certificate: Flour Confectionery Baking||Level 3||NQF Level 03||135||Complete|
This qualification is replaced by:
|Qual ID||Qualification Title||Pre-2009 NQF Level||NQF Level||Min Credits||Replacement Status|
|104884||Occupational Certificate: Confectionery Baker||Not Applicable||NQF Level 04||233||Will occur as soon as 104884 is registered|
|PURPOSE AND RATIONALE OF THE QUALIFICATION|
|Purpose of the qualification:
This qualification provides learners with access to such employment opportunities through providing them with the required applied competencies that are formalised and recognised in the baking sector, and to remain nationally and internationally comparable. Through the achievement of this qualification qualified learners can contribute to this sector in the manufacturing of specialized fermented, pastry, flour confectionery and non-flour confectionery products. Learners will also be able to maintain quality assurance and monitor critical control points in the craft baking environment. This qualification reflects the need of the sector to provide formal, recognised and registered qualifications and unit standards for the baking industry. The qualification also provides the learner with the essential skills needed at a technical level and will facilitate a pathway for further learning and will give recognition for existing skills and knowledge. This qualification aims to promote professionalism and work ethics in the sector whilst providing portable skills into other areas and areas of specialisation. It provides learners with opportunities for further education and training at higher levels as well as continued professional development.
Qualifying learners will be able to know and do the following:
Rationale of the qualification:
The National Certificate in Bread and Flour Confectionery Baking NQF level 3 replaces the previously registered two qualifications: National Certificate in Craft Bread Baking: NQF level 3 (20655) and the National Certificate in Flour Confectionery Baking (20656).
This qualification is aimed at learners already competent in the processing a basic range of bread and flour confectionery products within the craft baking industry via SMME, wholesale and retail, hospitality and baking manufacturing environments.
This qualification reflects the workplace-based needs of the craft bread and flour confectionery 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, wholesale and retail and hospitality industry and provides the flexibility to pursue different careers in the baking, wholesale and retail industry and articulation within the hospitality industry. The level of flexibility within the range of electives will allow the individual to peruse a career within an applied technical baking environment, wholesale and retail, and or the opportunity to encourage entrepreneurship.
|LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING|
|It is assumed that learners are already competent in:
The following unit standards at NQF Level 2:
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. Evidence can be presented in a variety of forms, including previous international or local qualifications, reports, testimonials, mentoring functions performed, portfolios, work records and performance records. As such, evidence should be judged according to the general principles of assessment. Learners who have met the requirements of any unit standard that forms part of this qualification may apply for recognition of prior learning to the relevant ETQA. The applicant must be assessed against the specific outcomes and assessment criteria for the relevant unit standards. A qualification will be awarded should a learner demonstrate that all the exit level outcomes of the qualification have been attained.
|RECOGNISE PREVIOUS LEARNING?|
A minimum of 140 credits is required to obtain the qualification.
|EXIT LEVEL OUTCOMES|
|1. Communicate in a variety of ways in a craft bakery environment.
2. Maintain quality assurance and monitor critical control points in a craft baking environment.
3. Produce a specialized range of fermented products.
4. Produce a range of pastry products.
5. Produce a range of flour confectionery and non-flour confectionery products.
|ASSOCIATED ASSESSMENT CRITERIA|
The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to produce a range of craft fermented products within a craft baking environment whilst applying food safety, personal safety, quality assurance and monitoring critical control points.
The identification and solving of problems, team work, organizing 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 craft baking environment.
A detailed portfolio of evidence is required to prove the practical, applied and foundational competencies of the learner.
Assessors should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods and should assess combinations of practical applied, foundational and reflexive competencies. 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.
|Baking industry has done International benchmarking for best practice against the AQF from Australia, NVQ from England, Wales and Northern Ireland, NQF from New Zealand and the SVQ from Scotland.
The Australian Qualification Framework contains an equivalent one year qualifications in what is known as a 'composite level programs':
The Australian Qualifications are packaged in two ways either what is known as 'Single level programmes' where it is assumed that a person on entry has completed the lower level qualification or 'Composite level programs' where the person has not completed a lower level qualification and reflect the minimum requirement and this person would be expected to complete any pre-requisites as additional mandatory units in order to complete the qualification.
The combined qualification in the composite format covers many of the units from the level 2 certificate regarding occupational health and safety and food safety, communication and mathematics. In addition it covers aspects regarding monitoring and implementation of quality systems, food and safety plans and the ability to diagnose and respond to product and process faults of bread, cakes and pastry.
The units that cover the same aspects as the South African qualifications are:
The qualification covers the same processes although the product range is different in that the standard breads, soft and crispy rolls and scones are covered in the South African NQF 2 National Certificate in Craft Bread and Flour Confectionery Baking.
The differences is that in the optional units; of which only 4 may be chosen, are aspects dealing with participation in a HACCP team, product development, chocolate confectionery, marzipan modeling, producing petit fours and scheduling production these will be covered in the South African FET Certificate at levels 4 and 5.
The National Qualifications Framework (NQF) for England, Wales and Northern Ireland contains the following equivalent qualification in Baking:
These are two separate qualifications there is no combination of the two. There is a mandatory core which is the same which covers aspects of Health and safety, hygiene and sanitation, working effectively with others and quality control.
The units that cover the same aspects as the South African qualification:
The following product ranges are: bread and rolls fruited and non fruited, short pastry, puff pastry, biscuits, meringues, sponges, cakes and choux pastry.
The major difference between the UK qualifications and South African Qualifications is the UK deals with all the technical craft skills and knowledge at level 2, and at level 3 the units of competency cover aspects of product development and management of a bakery. Where as the South African qualifications at level 2 & 3 cover the technical craft skills and knowledge at a basic and intermediate level and at level 4 move to supervisory skills, product development and advanced craft baking skills; which is in line with the SAQA level descriptors and create clear learning pathways in the Baking industry.
The SVQ from Scotland equivalent qualifications are awarded by the Scottish Association of Master Baker and Scottish Qualifications Authority:
The qualifications are split into Mandatory Units which are the same in both of the above qualifications and cover aspects regarding health and safety, personal and work place hygiene, working with others, quality control of products, problem solving and organizing own activities regarding production schedules.
Learners must then choose 6 units from the optional units, these cover a far broader spectrum of disciplines from craft bread baking, plant bread baking, pastry manufacturing, craft confectionery baking, plant confectionery baking and cake decorating.
The South African qualification relates to the following craft bread baking optional unit standards:
And the flour confectionery optional unit standards:
The major difference between the SVQ and South African Qualifications is the SVQ deals with all the technical craft skills and knowledge at level 2, and at level 3 the units of competency cover aspects of product development, management of a bakery, retail, distribution and services. Where as the South African qualifications at level 2 & 3 cover the technical craft skills and knowledge at a basic and intermediate level and at level 4 move to supervisory skills, product development and advanced craft baking skills; which is in line with the SAQA level descriptors and create clear learning pathways in the Baking industry.
The NQF from New Zealand:
National Certificate in Food production- Baking Level 3.
The qualification requires the learner to be credited with 169 credits. There are compulsory unit standards that comprise of Occupational Health and safety, communication skills, reading and writing, mathematics, personal presentation and knowledge of baking legislation. A further 62 credits must come from the Baking unit standards, 37 of these credits must be at a level 3, the choice ranges from both manually craft baking and flour confectionery processes to fully automated operations.
The unit standards that relate to this qualification are:
The balance of the credits come from various sub-fields that includes business and financial services, computing and information technology, education, engineering and technology, health, humanities, manufacturing, science, service sector. The field of manufacturing covers food and related products therefore further credits may be obtained from the specific baking unit standards.
This qualification is very similar to the South African Qualifications as it covers fundamental learning and the compulsory unit standards are core to the baking industry. The final credits can be obtained either from the baking industry in either a craft or plant environment or from the other sub-fields.
|This qualification will allow a person to articulate to other baking, hospitality or food processing qualifications.
Vertical articulation is possible with the following level 4 qualifications:
Horizontal articulation with the following NQF 3 Qualifications in the food industry: National Certificate in Biscuit Manufacturing, National Certificate in Plant Bread Baking, National Certificate in Cake Decorating and Sugar Art, National Certificate in Laboratory Analysis, National Certificate in Food and Beverage Packaging. In addition the wholesale and retail industry National Certificate 48764: Wholesale and Retail Sales Practice and the hospitality industry National Certificate 14115: Fast Food Services.
|Moderation of assessment and accreditation of providers shall be at the discretion of a relevant ETQA as long as it complies with the SAQA requirements. The ETQA is responsible for moderation of learner's achievements, of learners who meet the requirements of the qualification.
Particular moderation and accreditation requirements are:
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.
|CRITERIA FOR THE REGISTRATION OF ASSESSORS|
|As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015.|
|This qualification replaces the following qualifications:
|ID||UNIT STANDARD TITLE||PRE-2009 NQF LEVEL||NQF LEVEL||CREDITS|
|Core||120235||Demonstrate an understanding of the concept of microbiology in a food handling environment||Level 3||NQF Level 03||6|
|Core||120239||Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system||Level 3||NQF Level 03||6|
|Core||119802||Perform quality control practices in a food or sensitive consumer product operation||Level 3||NQF Level 03||6|
|Core||123361||Produce a range of cakes in a craft baking environment||Level 3||NQF Level 03||16|
|Core||123363||Produce a range of Choux pastry products in a craft baking environment||Level 3||NQF Level 03||8|
|Core||123364||Produce a range of meringue products in a craft baking environment||Level 3||NQF Level 03||4|
|Core||123365||Produce a range of puff pastry products in a craft baking environment||Level 3||NQF Level 03||16|
|Core||123366||Produce a range of short pastry products in a craft baking environment||Level 3||NQF Level 03||16|
|Core||123362||Produce a range of speciality breads in a craft baking environment||Level 3||NQF Level 03||12|
|Fundamental||119472||Accommodate audience and context needs in oral/signed communication||Level 3||NQF Level 03||5|
|Fundamental||9010||Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations||Level 3||NQF Level 03||2|
|Fundamental||9013||Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts||Level 3||NQF Level 03||4|
|Fundamental||119457||Interpret and use information from texts||Level 3||NQF Level 03||5|
|Fundamental||9012||Investigate life and work related problems using data and probabilities||Level 3||NQF Level 03||5|
|Fundamental||119467||Use language and communication in occupational learning programmes||Level 3||NQF Level 03||5|
|Fundamental||7456||Use mathematics to investigate and monitor the financial aspects of personal, business and national issues||Level 3||NQF Level 03||5|
|Fundamental||119465||Write/present/sign texts for a range of communicative contexts||Level 3||NQF Level 03||5|
|Elective||117924||Use a Graphical User Interface (GUI)-based word processor to format documents||Level 2||NQF Level 02||5|
|Elective||110558||Apply basic piped decoration to confectionery||Level 3||NQF Level 03||10|
|Elective||114941||Apply knowledge of HIV/AIDS to a specific business sector and a workplace||Level 3||NQF Level 03||4|
|Elective||114952||Apply problem-solving techniques to make a decision or solve a problem in a real life context||Level 3||NQF Level 03||2|
|Elective||110555||Cover rich fruit cake for final decoration||Level 3||NQF Level 03||3|
|Elective||114892||Dispatch stock||Level 3||NQF Level 03||10|
|Elective||114907||Display merchandise visually in a Wholesale and Retail outlet||Level 3||NQF Level 03||15|
|Elective||110556||Execute decorations directly onto confectionery products||Level 3||NQF Level 03||20|
|Elective||110559||Make basic decorations and attach to confectionery products||Level 3||NQF Level 03||10|
|Elective||114896||Receive stock||Level 3||NQF Level 03||12|
|Elective||114900||Sell products to customers in a Wholesale and Retail outlet||Level 3||NQF Level 03||12|
|Elective||116940||Use a Graphical User Interface (GUI)-based spreadsheet application to solve a given problem||Level 3||NQF Level 03||6|
|Elective||116942||Use a GUI-based word processor to create merged documents||Level 3||NQF Level 03||3|
|Elective||119078||Use a GUI-based word processor to enhance a document through the use of tables and columns||Level 3||NQF Level 03||5|
|LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:|
|When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification.
|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 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.
|1.||InnerOut Training Solutions|
|2.||Nomdulisa (Pty) Ltd|
|3.||Signa Academy (Pty) Ltd|
|4.||The Fresh Foods Academy (Pty) Ltd|