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: 

Operate and control an automated plant baking prover and oven 
SAQA US ID UNIT STANDARD TITLE
10696  Operate and control an automated plant baking prover and oven 
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  13 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2008-09-30  2009-02-18  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2010-02-18   2013-02-18  

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
259377  Operate and control an automated plant baking prover and oven  Level 2  NQF Level 02  13   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate an understanding of dough proofing and bread baking,
  • prepare to proof dough,
  • proof dough and bake bread,
  • perform end of baking activities.

    This unit standard is for anyone who has the responsibility to operate and control an automated proover and oven in a bread plant bakery environment.

    This unit 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:
  • Determination of the temperature of a food product.
  • Cleaning procedures, handling of equipment and chemicals.
  • Representative sample taking for quality control purposes.
  • Knowledge of introductory food microbiology. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has the responsibility to operate and control an automated proover and oven in a bread plant bakery environment.

    In the context of this unit standard a final proover and oven refers to automatic equipment.

    The level assigned to this unit standard is applicable 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 for certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of dough prooving and bread baking. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose and principles of final prooving of dough are explained according to standard baking principles. 

    ASSESSMENT CRITERION 2 
    2. The operating principles of final proover and oven are described according to working principles of the proover equipment and oven. 

    ASSESSMENT CRITERION 3 
    3. The components of the final proover and oven are identified and the purpose of each component is explained according to working principles of the proover equipment and oven. 

    ASSESSMENT CRITERION 4 
    4. The temperature requirements in the final proover and oven are explained according to scientific baking principles. 

    ASSESSMENT CRITERION 5 
    5. The importance of the humidity and temperature in the final proover are explained according to baking scientific principles. 

    ASSESSMENT CRITERION 6 
    6. The effects of temperature and humidity in the final proover and oven on the bread products are described according to standard baking principles. 

    ASSESSMENT CRITERION 7 
    7. The cleaning requirements of the proover and oven are explained according to standard baking and manufacturer's cleaning principles. 

    SPECIFIC OUTCOME 2 
    Prepare to proof dough. 

    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 and the final proover 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. Panned moulded dough's are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the materials are quality released according to work-site requirements.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the dough.
     

    ASSESSMENT CRITERION 4 
    4. Panned moulded shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The panned moulded dough is released for final prooving according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the dough can only take place if:
  • any other moulded related problems are solved within scope of work in order to ensure dough quality,
  • adjustments are made to the dough when it does not meet work-site requirements.
     
    		•

    SPECIFIC OUTCOME 3 
    Proof dough and bake bread. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The final proover and oven are started operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Product and process parameters are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Samples are taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 4 
    4. Baked bread is released for cooling according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of bread can only take place if:
  • any other process related problems are solved within scope of work in order to ensure product quality,
  • adjustments are made to the process when it does not meet the work-site requirements.
     
    		•

    ASSESSMENT CRITERION 5 
    5. Common problems are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     
    		•

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

    SPECIFIC OUTCOME 4 
    Perform end of baking activities. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The final proffer and oven are shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The work area, final proofer and oven are cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    5. Waste from the cleaning process is handled and stored or dispatched according standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Process records are 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.
  • 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 prooving of dough in the final proover and baking the dough in an oven according to standard operating procedures.
  • This unit standard can be assessed together with unit standards on make-up of dough in a bread plant bakery. 
    		•

    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:
  • Identifying and solving problems during start up, operation and shut down of proover and oven. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising prooving and baking operations with other production actions or processes. 
    		•

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

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Evaluating the efficiency of prooving and baking. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Monitoring and recording the prooving and baking process. 
    		•

    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 259377, which is "Operate and control an automated plant baking prover and oven", Level 2, 13 credits.
    Legal requirements:

    The following acts and/or 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  20658   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  FOODBEV 


    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.