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: 

Manufacture a range of craft fermented products 
SAQA US ID UNIT STANDARD TITLE
10684  Manufacture a range of craft fermented products 
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 2  NQF Level 02  20 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2006-04-20  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-20  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
123373  Produce a range of bread products in a craft baking environment  Level 2  NQF Level 02  10   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the production of craft fermented products,
  • Plan and prepare for the processing of craft fermented baked products,
  • Produce fermented doughs,
  • Produce craft fermented baked products,
  • Perform end of production activities.

    This unit standard is intended for a person working in flour, craft baking or hospitality processing environment who has the responsibility of producing a range of craft fermented doughs and fermented baked products.

    Range: Range of craft fermented products includes standard white, brown, whole-wheat bread (sandwich and open top loaves), soft, crispy rolls and vetkoek. Recipes must include working from scratch recipes, premixes and concentrates, using the bulk fermentation and/or activated dough development processes.

    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:
  • Demonstrate understanding of and use the number system.
  • Demonstrate understanding of appropriate measurements and relationships between different units of measure, and solve problems involving measurement, volume and time.
  • Read and respond to a range of text types.
  • Understanding of health and safety requirements in a baking environment. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is processing of a range of craft fermented products produced in a craft or hospitality baking environment before being sold to the consumer.

    In the context of this unit standard a range of craft fermented products includes standard white, brown, whole-wheat bread (sandwich and open top loaves), soft and crispy rolls and vetkoek. Recipes must include working from scratch and premixes and/ or concentrates using bulk fermentation and or spiral mixing process.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the production of craft fermented products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of the correct mass and volume of the ingredients, in terms of the final quality of the product, are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The functions of the food ingredients used in the formulation of fermented dough, are identified and explained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The impact and consequences of not using the correct ingredients, quantity and quality are explained in terms of its effect on the dough and the finished products. 

    ASSESSMENT CRITERION 4 
    4. The importance of following the mixing procedures of food ingredients according to standard operating procedures is explained. 
    ASSESSMENT CRITERION RANGE 
    Mixing procedure refers to:
  • Correct quantities of food ingredients,
  • Specific sequence during mixing,
  • Correct mixing rate,
  • Importance of temperature.
     
    		•

    ASSESSMENT CRITERION 5 
    5. The principles and process of dough fermentation, bulk fermentation and spiral mixing process are explained according to baking and scientific principles 

    ASSESSMENT CRITERION 6 
    6. The baking process of craft fermented products is described according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Baking process refers to oven spring, crust development and colouring.
     

    ASSESSMENT CRITERION 7 
    7. The working procedures and purposes of the equipment used to produce fermented dough are described according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. Food safety practices and procedures for processing are identified and explained. 

    ASSESSMENT CRITERION 9 
    9. The importance of following the standard operating procedures are described in terms of safety, resources, optimisation and productivity. 

    ASSESSMENT CRITERION 10 
    10. The consequences of poor practice and methods used during processing are described according to food and personal safety, productivity, wastage, health and customer relations. 

    SPECIFIC OUTCOME 2 
    Plan and prepare for the processing of fermented dough and fermented baked products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area, utensils and equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleanliness, hygiene, safety, availability and pre-start up checks on the equipment and utensils.
     

    ASSESSMENT CRITERION 3 
    3. The ingredients are confirmed and maintained according to particular recipe and standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Confirming refers to sufficient quantity, quality and correct type according to work-site recipe(s).
    Maintaining refers to all the work-site requirements in order to maintain the quality of the ingredients.
     

    ASSESSMENT CRITERION 4 
    4. Non-conforming ingredients are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Work-site documents and recipes are correctly interpreted according to recipe and scientific principles. 

    ASSESSMENT CRITERION 6 
    6. Wastage is limited during the manufacturing process according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Problems during preparation for fermented dough and fermented baked products production are identified and solved within the scope of work. 

    SPECIFIC OUTCOME 3 
    Produce fermented doughs. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Processing equipment is operated and controlled with an understanding of the settings and their impact on the quality of the dough products. 
    ASSESSMENT CRITERION RANGE 
    Processing equipment refers to mixer, bun-divider, roll moulder, bread divider, bread moulder and proover.
     

    ASSESSMENT CRITERION 2 
    2. Mixing of food ingredients during dough production is carried out and process parameters of the dough is controlled according to the recipe and standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Process parameters refer to dough development, required consistency, time and temperature.
     

    ASSESSMENT CRITERION 3 
    3. The dough is worked off and the importance of each part of the process is explained with regard to its effect on the dough and finished product. 
    ASSESSMENT CRITERION RANGE 
    Worked-off refers to bulk-fermentation, scaling, dividing, rounding, intermediate proofing, final moulding and final proof.
     

    ASSESSMENT CRITERION 4 
    4. Problems during processing of the fermented dough are identified and solved within the scope of the work. 

    ASSESSMENT CRITERION 5 
    5. Work areas are kept and maintained during dough production procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Produce craft fermented baked products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The oven and or fryer is operated and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Operating and controlling refer to temperature setting, time, loading, baking and or frying, damper setting, steaming, unloading and cooling.
     

    ASSESSMENT CRITERION 2 
    2. The process parameters during baking and/or frying are controlled according to the recipe and standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Quality of craft baked and or fried products are produced according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Common faults or defects and possible causes are identified and descriptions are provided of techniques for prevention, limitation and correction. 

    ASSESSMENT CRITERION 5 
    5. Baked and/or fried craft fermented products are handled and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Handling and maintaining refer to time and rate of cooling, packing and storing of craft fermented products.
     

    SPECIFIC OUTCOME 5 
    Perform end of production activities. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Unused food ingredients are handled and stored according to standard operating procedures. 

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

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

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

    ASSESSMENT CRITERION 7 
    7. Process records are completed and kept according to standard operating procedures. 


    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.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of production of standard white, brown, whole-wheat bread (sandwich and open top loaves), soft and crispy rolls produced in a craft or hospitality baking environment. Recipes must include working from scratch recipes, premixers and concentrates, using the bulk fermentation and spiral mixing processes. 
    		•

    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:
  • Solving common problems associated with mixing, proofing and baking.

    Evident in specific outcome:
  • Plan and prepare for the processing of fermented dough and fermented baked products
  • Produce fermented doughs
  • Produce craft fermented baked and fried products. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.

    Evident in all specific outcomes 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for mixing, proofing of doughs and the baking and cooling of products.

    Evident in specific outcome:
  • Plan and prepare for the processing of fermented dough and fermented baked products
  • Produce fermented doughs
  • Produce craft fermented baked and fried products. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Interpreting recipes,
  • Completing documentation regarding the processing of craft fermented products.

    Evident in specific outcome:
  • Plan and prepare for the processing of fermented dough and fermented baked products
  • Produce craft fermented baked and fried 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:
  • Explaining, understanding and applying the principles and process of dough fermentation.
  • Explaining, understanding and applying the baking process of craft fermented products.
  • Applying the fermentation, baking and cooling procedures.
  • Applying cleaning principles and procedures.

    Evident in all specific outcomes 
    		•

    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 

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

    Evident in all specific outcomes 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 123373, which is "Produce a range of bread products in a craft baking environment", Level 2, 10 credits.

    Supplementary information

    Legal requirements:

    The following acts and codes, current and future regulations and amendments will be applicable:
  • 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.

    Definition of terms within this unit standard:

    Terminology and clarification/ explanation/ definition.

    Bulk fermentation
    Refers to the time that elapses from the completion of dough mixing until the dough is ripe and ready for dividing.

    Craft
    Refers to art/ dexterity

    Dividing
    Dough is cut and scaled to required weight.

    Food safety practices and procedures
    Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.

    Final proof
    Refers to the period whereby the already fermented dough, produces gas to give the correct shape and volume before baking

    Intermediate-proof
    Time period in the middle of the bread process, after rounding where the dough rests to allow for ease of final mould.

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

    Rounding
    Refers to degassing and shaping the dough piece into a round ball ready for inter-mediate proof.

    Spiral mixing process
    This process relies on the use of ascorbic acid, fats and or emulsifiers to achieve sufficient dough development to allow it to be processed immediately after mixing in a spiral mixer.

    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. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20654   National Certificate: Craft Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 


    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.