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: 

Produce a range of speciality breads in a craft baking environment 
SAQA US ID UNIT STANDARD TITLE
123362  Produce a range of speciality breads in a craft baking environment 
ORIGINATOR
SGB Food Manufacturing 
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  12 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
10687  Manufacture an intermediate range of fermented dough products in a craft bakery  Level 3  NQF Level 03  15   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the production of speciality bread products.
  • Plan and prepare for the production of speciality bread products.
  • Process the speciality bread dough.
  • Produce baked speciality bread products.
  • Perform end of production activities.

    This unit standard is intended for a person working in craft baking environment who produces a range of speciality bread products. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are already competent in Communication and Mathematical Literacy at NQF Level 2. 

    UNIT STANDARD RANGE 
    Product range

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in the production of the following range of speciality bread products produced in a craft baking environment.

    Compulsory range:
  • Crispy bread and French stick/baguette.
  • Bread with fillings and/ or toppings.
  • Batter breads.
  • Plaited and/or shaped breads

    The learner will demonstrate competence in the ability to produce 2 types of bread in each of the above categories.

    Process range

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in a craft baking environment using the following processes.

    Produce speciality bread using either the No-Time Dough process or Bulk Fermented Dough this includes scratch and pre-mix recipes.

    Process dough includes mixing, scaling, rounding, resting, intermediate prooving, final moulding or shaping, pre-bake decoration, final prooving and baking.

    Equipment range

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in a craft baking environment using the following range of equipment:

    Compulsory range:
  • Spiral Dough Mixer, Balance Scale and/or electronic scale, Metal Scraper, Final Proover.

    Elective range:
  • High Speed Dough Mixer, Planetary Mixer, Hydraulic Dough Divider, Bun Divider/Moulder, Roll Moulder, Deck Oven and Rack Oven.

    The learner will demonstrate competence in the ability to use all of the compulsory equipment range as well as at least 3 of the elective range including one type of oven. 
    		•

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Explain the production of speciality bread products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The impact and consequences of using non-conforming quality ingredients or incorrect quantities of ingredients are explained in terms of its effect on the specialised bread dough and the finished products. 

    ASSESSMENT CRITERION 2 
    The working principles and purposes of the equipment used to produce the required range of speciality breads are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The importance of following the mixing process for speciality breads according to standard operating procedures is explained with reference to mixing speed, mixing time, temperatures. 

    ASSESSMENT CRITERION 4 
    The steps in the dough processes for producing speciality breads are described and the consequences of not following these steps are explained according to recipe requirements, standard operating procedures and scientific principles. 

    ASSESSMENT CRITERION 5 
    The baking processes of various types of speciality bread products is described with reference to oven spring, crumb formation, crust development and colour. 

    ASSESSMENT CRITERION 6 
    Food safety practices and procedures for processing are identified and explained. 

    SPECIFIC OUTCOME 2 
    Plan and prepare for the processing of speciality bread products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Recipes are prepared and ingredients are calculated, checked and scaled for the production of speciality breads. 

    ASSESSMENT CRITERION 2 
    The personal hygiene and protective clothing requirements are met according to the principles of food legislation. 

    ASSESSMENT CRITERION 3 
    The work area is prepared according to standard operating procedures in terms of cleanliness and safety. 

    ASSESSMENT CRITERION 4 
    The equipment is checked and prepared according to standard operating procedures to ensure that everything is working and there is sufficient capacity to meet production requirements. 

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

    ASSESSMENT CRITERION 6 
    Work-site documents and recipes are correctly interpreted according to recipe and scientific principles. 

    SPECIFIC OUTCOME 3 
    Process the speciality bread dough. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The dough is mixed to the required consistency, development and temperature according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The dough is worked off according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Wastage is limited during the working off process. 

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

    ASSESSMENT CRITERION 5 
    Prooving processes are followed according to standard operating procedures, with reference to prooving time, temperature and humidity settings. 

    ASSESSMENT CRITERION 6 
    Work areas are cleaned and maintained during the working off of the dough according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Produce baked speciality bread products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The oven is operated, loaded and unloaded according to safety requirements and standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The oven is controlled according to recipe requirements regarding temperature, time, steam and damper settings. 

    ASSESSMENT CRITERION 3 
    The quality of the baked speciality breads meet recipe specification requirements. 

    ASSESSMENT CRITERION 4 
    Speciality bread faults and possible causes are identified anddescriptions are provided of techniques for prevention, limitation andcorrection. 

    SPECIFIC OUTCOME 5 
    Perform end of production activities. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Speciality breads are cooled, packed and stored according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Sub-standard products are handled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    This includes unused food ingredients.
     

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

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

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

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


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this qualification must be registered as an assessor with the relevant Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant Education, Training, Quality, Assurance (ETQA) Body, or by an ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • 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 as well as the integrated competence described in the Qualification.
  • Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    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:
  • Solve common problems associated with food ingredients, equipment, fermentation process, working off of the dough, mixing, proving and baking.

    Evident in all specific outcomes:
  • Explain the production of speciality bread products.
  • Plan and prepare for the production of speciality bread products.
  • Process the speciality bread dough.
  • Produce baked speciality bread products.
  • Perform end of production activities. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.
  • Produce a range of speciality breads in the craft baking environment as part of a production team.

    Evident in specific outcome:
  • Plan and prepare for the production of speciality bread products.
  • Process the speciality bread dough.
  • Produce baked speciality bread products.
  • Perform end of production activities. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for mixing, working off, proving and baking of bread products.

    Evident in specific outcome:
  • Plan and prepare for the production of speciality bread products.
  • Process the speciality bread dough.
  • Produce baked speciality bread products.
  • Perform end of production activities. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Calculating, preparing and interpreting recipes.
  • Completing documentation regarding the processing of bread products.
  • Calculating water temperature.
  • Setting and controlling of bakery equipment.

    Evident in specific outcome:
  • Plan and prepare for the production of speciality bread products.
  • Process the speciality bread dough.
  • Produce baked speciality bread 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:
  • Applying cleaning principles and procedures to ensure the safety of personal and the environment.
  • Understanding and applying food safety and safety practices and procedures regarding the processing of baked products.

    Evident in all specific outcomes:
  • Explain the production of speciality bread products.
  • Plan and prepare for the production of speciality bread products.
  • Process the speciality bread dough.
  • Produce baked speciality bread products.
  • Perform end of production activities. 
    		•

    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:
  • Explain the production of speciality bread products.
  • Plan and prepare for the production of speciality bread products.
  • Process the speciality bread dough.
  • Produce baked speciality bread products.
  • Perform end of production activities. 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.
  • Reflecting and exploring a variety of strategies in order to learn more effectively.
  • Participating responsible within the craft bakery environment.

    Evident in all specific outcomes:
  • Explain the production of speciality bread products.
  • Plan and prepare for the production of speciality bread products.
  • Process the speciality bread dough.
  • Produce baked speciality bread products.
  • Perform end of production activities. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    This unit standard replaces unit standard 10687," Manufacture an intermediate range of fermented dough products in a craft bakery ", Level 3, 15 credits.

    Legislations:
  • Occupational Health and Safety Act No. 85 of 1993.
  • Health Act, No 63 of 1977.

    Definition of terms:

    Batter Breads:
  • Wet dough that contain +/- 80% water and are aerated using yeast that is deposited into a baking tin.

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

    Craft bakery:
  • A bakery where the products produced are made using mainly hand craft skills with or without the use of equipment.

    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.

    Plaiting:
    A dough piece is divided into equal size pieces and moulded to the same shape and thickness and is twisted together in a particular way in order to form a symmetrical product.

    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.

    No- time dough process:
  • Dough which has no bulk fermentation time and requires the use of ascorbic acid and mechanical action to achieve sufficient dough development.

    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.

    Working off:
  • The process of dividing, rounding, resting ,final moulding and pre-bake decoration. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  50308   National Certificate: Bread and Flour Confectionery Baking  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  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.