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: 

Handle and bake-off of frozen dough products 
SAQA US ID UNIT STANDARD TITLE
10691  Handle and bake-off of frozen dough 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  4 
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
123367  Handle and bake off a range of frozen products in a craft baking or retail environment  Level 2  NQF Level 02  8   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of handling, prooving and baking of frozen dough products,
  • Plan and prepare frozen dough products,
  • Bake and/or fry frozen dough products,
  • Finish off baked frozen dough products,
  • Perform end of production activities.

    This unit standard is intended for a person working in a baking environment who is responsible to handle, prove and bake-off frozen dough products.

    This unit 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:
    None. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for a person who is responsible to handle and bake frozen dough products in a craft or hospitality baking environment before being sold to the consumer.

    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 handling, prooving and baking of frozen dough products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The handling and storage procedures of frozen dough products are identified and explained according to industry requirements. 

    ASSESSMENT CRITERION 2 
    2. Food safety practices and procedures for frozen dough products are identified and explained. 

    ASSESSMENT CRITERION 3 
    3. The importance of following the standard operating procedures are described in terms of safety, resources, optimisation and productivity. 

    ASSESSMENT CRITERION 4 
    4. The consequences of poor practice and methods used during handling and baking of frozen dough products are described according to food and personal safety, productivity, wastage, health and customer relations. 

    ASSESSMENT CRITERION 5 
    5. The working procedures and purposes of the equipment used to handle frozen dough are described according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Plan and prepare frozen dough 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 cleaning and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    3. The frozen dough products are defrosted for prooving according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Pre-baked frozen doughs are finished and decorated according to recipe and standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
    Finishing and decorating refers to egg-wash, seeding, dusting and cutting.
     

    ASSESSMENT CRITERION 5 
    5. Non-conforming products are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Proover is operated and controlled with an understanding of the settings and their impact on the quality of the frozen dough products. 

    ASSESSMENT CRITERION 7 
    7. The proofed product is handled and transported according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Bake and/or fry frozen dough 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, 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. Common faults or defects and possible causes are identified and descriptions are provided of techniques for prevention, limitation and correction. 

    ASSESSMENT CRITERION 4 
    4. Baked and/or fried frozen dough products are handled and maintained according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Finish and decorate baked frozen doughs. 
    OUTCOME RANGE 
    Finishing and decoration include, glazing, dipping, spinning, brushing, sprinkling and dusting. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The baked products are handled and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Handling and maintaining of baked frozen dough products refer to time and rate of cooling, packing and storing of products in order to allow for finishing and packing.
     

    ASSESSMENT CRITERION 2 
    2. Finishing and decorating mixtures are prepared, handled and maintained according to recipe and standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Baked frozen dough products are finished and decorated according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Decorated frozen dough products are handled and prepared for displaying or packaging. 

    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. Un-baked products 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 handling and baking of frozen dough products in a craft of hospitality baking environment. 
    		•

    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. 

    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. 

    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 completed and kept according to standard operating procedures. 
    		•

    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 
    This unit standard has been replaced by unit standard 123367, which is "Handle and bake off a range of frozen products in a craft baking or retail environment", Level 2, 8 credits.

    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
    Elective  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.