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 rye bread using sour dough fermentation process 
SAQA US ID UNIT STANDARD TITLE
10686  Manufacture rye bread using sour dough fermentation process 
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 3  NQF Level 03  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

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 sour dough fermentation process and the manufacturing procedures of rye bread,
  • Plan and prepare for the processing of rye bread,
  • Produce sour ferment for natural leavening rye bread,
  • Produce rye bread,
  • Perform end of production activities.

    This unit standard is intended for a person working in craft baking or hospitality processing environment who has the responsibility of producing sour ferment and the manufacturing of rye bread.

    Range: Rye breads must include working with natural leavening, sour concentrates and/or premixes.

    This unit standard will contribute to the full development of the learner within the baking manufacturing 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 manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills and knowledge:
    Introductory microbiology. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is the manufacturing of rye bread using the sour dough fermentation process.

    In the context of this unit standard sour dough fermentation refer to the inoculation of already fermented dough that acts as a starter for unfermented dough.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person towards certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the fermentation process and manufacturing procedures. 
    OUTCOME NOTES 
    Demonstrate an understanding of the sour dough fermentation process and the manufacturing procedures of rye bread. 

    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 understanding of the micro-organisms developed during the natural leavening of the sour dough fermentation is explained according to the recipe and standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Sour dough fermentation refers to the starter culture and the one-step method.
     

    ASSESSMENT CRITERION 3 
    3. The functions of the food ingredients used in the formulation of sour dough ferment and rye bread are identified and explained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The impact and consequences of not using the correct ingredients, quantity and quality are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The importance of following the mixing procedures of food ingredients according to standard operating procedures is explained.
  • Correct quantities of food ingredients,
  • Specific sequence during mixing,
  • Correct mixing rate,
  • Importance of temperature. 
    		•

    ASSESSMENT CRITERION 6 
    6. The principles and process of sour dough fermentation are explained according to baking and scientific principles. 

    ASSESSMENT CRITERION 7 
    7. The baking process of rye bread is described according to scientific principles. 

    ASSESSMENT CRITERION 8 
    8. The working procedures and purposes of the equipment used to produce rye bread are described according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Food safety practices and procedures for processing are identified and explained. 

    ASSESSMENT CRITERION 10 
    10. The importance of following the standard operating procedures are described in terms of safety, resources, optimisation and productivity. 

    ASSESSMENT CRITERION 11 
    11. 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 rye bread. 

    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 and fried products production are identified and solved within the scope of work. 

    SPECIFIC OUTCOME 3 
    Produce sour ferment for natural leavening rye bread. 
    OUTCOME RANGE 
    Starter culture and one step method. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Mixing equipment is operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Food ingredients of the sour ferment are handled and mixed according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The process parameters during the ferment stage are controlled and monitored with regard to time and temperature according to the recipe and standard operating procedures. 

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

    ASSESSMENT CRITERION 5 
    5. Quality and testing of the sour ferment is determined by smell, taste and consistency according to standard operating procedure. 

    ASSESSMENT CRITERION 6 
    6. Work areas are kept and maintained during dough production procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Produce rye bread. 
    OUTCOME RANGE 
    Working with natural leavening, sour concentrates and/or premixes. 

    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 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 correct portioning of sour dough ferment, dough development, required consistency and temperature.
     

    ASSESSMENT CRITERION 3 
    3. 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, final moulding and final proof.
     

    ASSESSMENT CRITERION 4 
    4. Problems during processing of the rye bread 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 5 
    Bake rye bread products. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. Pre-baked rye doughs are decorated according to recipe and standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Decoration includes seeding, dusting and cutting.
     

    ASSESSMENT CRITERION 3 
    3. The process parameters during baking are controlled according the recipe and standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Quality of baked rye bread is produced according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Common faults or defects and possible causes are identified and descriptions are provided of techniques for prevention, limitation and correction. 

    ASSESSMENT CRITERION 6 
    6. Baked rye bread is handled and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Handling and maintaining of baked rye bread refer to time and rate of cooling, packing and storing of rye bread.
     

    SPECIFIC OUTCOME 6 
    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 the producing of sour dough fermentation and the manufacturing of rye bread. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 


    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, sour dough fermentation and make-up of dough. 
    		•

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

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for sour dough fermentation. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Process records are kept. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others. 

    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. 

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

    UNIT STANDARD NOTES 
    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. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20655   National Certificate: Craft Bread Baking  Level 3  NQF Level 03  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.