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: 

Produce a range of chemically aerated flour confectionery products in a micro baking environment 
SAQA US ID UNIT STANDARD TITLE
243343  Produce a range of chemically aerated flour confectionery products in a micro baking environment 
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 1  NQF Level 01 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
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 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 production of chemically aerated flour confectionery products.
  • Plan and prepare for the production of chemically aerated flour confectionery products.
  • Process the chemically aerated flour confectionery products.
  • Produce baked and/or fried chemically aerated flour confectionery products.
  • Perform end of production activities.

    This unit standard is intended for a person working in a micro baking environment who produces a range of chemically aerated flour confectionery products for the purposes of resale on a small entrepreneurial scale or for own personal consumption.

    This unit standard will contribute to the full development of the learner within the micro baking environment by providing recognition, further mobility and transportability within the field of food manufacturing. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment of and economic growth within the baking environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are already competent in Communication and Numeracy at ABET Level 3. 

    UNIT STANDARD RANGE 
    Product:

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in the production of the following range of chemically aerated flour confectionery products produced in a micro baking environment:
  • Elective range: Scones, Muffins, Rusks, Koeksisters, Pancakes, Crumpets.
  • The learner will demonstrate competence in the ability to produce four of the product types in the elective range.

    Process:

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in a micro baking environment using scratch ingredients and/or pre-mixers and applying a minimum of two of the following processes:
  • Elective range: Creaming method, Rubbing-in method, All-in method, Emulsion method using.
  • Processing chemically aerated products includes mixing by hand and /or machine, measuring, resting, rolling, cutting, depositing, shaping and egg-washing.

    Equipment:

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in a micro baking environment using the following range of equipment:
  • Compulsory range: Scale and/or measuring cups and spoons, conventional oven.
  • Elective range: Electric mixer, deck oven, prima stove, hotplate, electric frying pan or fryer, griddle, rolling pin, scone cutters.
  • The learner will demonstrate competence in the ability to use all of the compulsory equipment range and three from the elective range. 

  • Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the production of chemically aerated flour confectionery products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The food ingredients are identified and the impact and consequences of using non-conforming or incorrect quantities of ingredients are explained in terms of their effect on the chemically aerated products. 

    ASSESSMENT CRITERION 2 
    The methods used in the processing of chemically aerated flour confectionery products are described in accordance with requirements. 

    ASSESSMENT CRITERION 3 
    The baking and/or frying processes of chemically aerated flour confectionery products are identified with reference to temperature, time and colour. 

    ASSESSMENT CRITERION 4 
    Food safety practices and procedures for processing are identified and adhered to at all times. 

    SPECIFIC OUTCOME 2 
    Plan and prepare for the processing of chemically aerated flour confectionery products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Personal hygiene and protective clothing requirements are met according to the principles of food handling legislation. 

    ASSESSMENT CRITERION 2 
    Recipes are identified and methods followed for the production of chemically aerated flour confectionery products. 

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

    ASSESSMENT CRITERION 4 
    The equipment is checked and prepared according to standard operating procedures to ensure that everything is working. 

    ASSESSMENT CRITERION 5 
    The ingredients are checked to confirm sufficient quantity and quality and measured according to recipe requirements. 

    SPECIFIC OUTCOME 3 
    Process the chemically aerated products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The ingredients are mixed to the required consistency and worked off according to recipe requirements. 

    ASSESSMENT CRITERION 2 
    Wastage is limited during the working off process. 

    ASSESSMENT CRITERION 3 
    Problems during the working off of the chemically aerated dough are identified and solved within the scope of the work. 

    ASSESSMENT CRITERION 4 
    Work areas are cleaned and maintained according to standard operating procedures during the working off of the mixtures. 

    SPECIFIC OUTCOME 4 
    Produce baked and/or fried chemically aerated flour confectionery products. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    The oven and/or fryer or griddle is controlled according to recipe requirements regarding temperature and time. 

    ASSESSMENT CRITERION 3 
    The baking and/or frying of chemically aerated flour confectionery products is monitored and controlled according to standard operating procedures in terms of safety and product quality. 

    ASSESSMENT CRITERION 4 
    The quality and quantity of the baked or fried chemically aerated products meets recipe specification requirements. 

    ASSESSMENT CRITERION 5 
    Possible causes of chemically aerated flour confectionery product faults are identified and descriptions are provided of techniques for prevention, limitation and correction. 

    SPECIFIC OUTCOME 5 
    Perform end of production activities. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Chemically aerated products are cooled, packed or displayed according to food handling legislation and work place requirements. 

    ASSESSMENT CRITERION 2 
    Unused food ingredients are handled and stored according to food handling legislation and work place procedures. 

    ASSESSMENT CRITERION 3 
    Work area, equipment and utensils are cleaned and sanitised according to standard operating procedures. 

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

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


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard 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 unit standard 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 with 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, unless ETQA policies specify otherwise.
  • Anyone wishing to be assessed against this unit standard 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 
    N/A 

    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, chemically aeration process, working off of the mixtures, mixing, and baking. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with other members of a team, group organisation or community:
  • Produce a range of chemically aerated flour confectionery products in a micro baking environment. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for mixing, working off, baking and/or frying of chemically aerated flour confectionery products.

    Evident in specific outcome:
  • Plan and prepare for the production of chemically aerated flour confectionery products.
  • Process the chemically aerated flour confectionery products.
  • Produce baked and/or fried chemically aerated flour confectionery 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:
  • Preparing and interpreting recipes.
  • Setting and controlling of baking and/or frying process.

    Evident in specific outcome:
  • Plan and prepare for the production of chemically aerated flour confectionery products.
  • Process the chemically aerated flour confectionery products.
  • Produce baked and/or fried chemically aerated flour confectionery 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 chemically aerated products.

    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.
  • Reflecting and exploring a variety of strategies in order to learn more effectively.
  • Participating responsible within the micro bakery environment.

    Evident in all specific outcomes. 

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

    Definition of terms:
  • Baking: To cook by dry heat either in oven or on griddle/pan.
  • Chemically Aeration: Is the use of chemically substances such as baking powders which consist of an acid substance together with bicarbonate of soda. These chemicals produce carbon dioxide gas when either wetted and/or heated this expands the dough and/or batter during processing and/or baking.
  • Depositing: The measuring of batters into a pan or onto a baking sheet, hotplate or griddle.
  • Micro bakery: A micro entrepreneurial environment where baked products are produced in small quantities, by hand or using small electrical appliances.
  • Dividing: Dough is cut and scaled to required weight, shape and or size.
  • Frying: To cook in hot fat at a temperature of 180C either in an electrical fryer or a pot of oil that is heated on a hot plate or prima stove.
  • Griddle: Iron plate or pan on which scones and crumpets are baked.
  • Egg-wash: Beaten egg or a mixture of eggs and milk are used to glaze chemically aerated dough products before baking.
  • Food safety practices and procedures: Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.
  • Protective clothing/gear: Refers to clothing that safeguards the person and the product.
  • Resting: Time period given to the chemically aerated dough in order for the gluten to recover from the stretching of the mixing and working off processes. If resting period is not given the result will be a product that is mis-shaped.
  • Rounding: Refers to shaping the dough piece into a round ball ready for working off.
  • Standard operating procedures: Refer to personal and food safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications.
  • Working Off: The process of rounding, resting, rolling, cutting and or dividing, shaping, depositing and egg-washing. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  58026   General Education and Training Certificate: Food and Beverage Handling Processes  Level 1  NQF Level 01  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.
     
    1. JED Skills Academy 
    2. Operational Process Improvements (Pty) Ltd 
    3. Sea Harvest Corporation (Pty) Ltd 
    4. Solar Salt 



    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.