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: 

Demonstrate knowledge of bread plant baking history, ingredients and processes 
SAQA US ID UNIT STANDARD TITLE
259379  Demonstrate knowledge of bread plant baking history, ingredients and processes 
ORIGINATOR
SGB Manufacturing and Assembly Processes 
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 knowledge of:
  • Demonstrate knowledge of the history of baking.
  • Demonstrate knowledge of the ingredients used in a bread plant bakery.
  • Demonstrate knowledge of the baking process followed in the bread plant bakery.

    This unit standard is intended for anyone who wants to start a career in the bread plant baking industry who requires a basic theoretical knowledge of a bread plant bakery and who will use plant bread bakery equipment, supporting systems and processing systems.

    This unit will contribute to the full development of the learner with in 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:
  • Demonstrate understanding of and use the number system.
  • Read and respond to a range of text types.
  • Understanding of health and safety requirements in a baking environment.
  • This unit standard has been designed as part of a progression. It is one of a series of unit standards describing the knowledge required in the field of bread plant baking. 

  • UNIT STANDARD RANGE 
    The typical scope of this unit standard is for anyone who wants to start a career in the bread plant baking industry and needs an introduction to the terminology, equipment and systems in bread plant baking environment.

    In the context of this unit standard, terminology, equipment and processing systems refers to terminology, equipment and processing generally used and found in the bread plant baking environment.

    The level assigned to this unit standard is appropriate because the learner needs an ability to use common tools and instruments and the capacity to apply him or herself to a well-defined task under direct supervision. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the history of baking. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The early history of bread making is described. 

    ASSESSMENT CRITERION 2 
    The main events forming part of the history of bread plant baking in South Africa is described. 

    ASSESSMENT CRITERION 3 
    The importance of daily bread as a source of starch in the daily diet of South Africans is described. 

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of the ingredients used in a bread plant bakery. 
    OUTCOME RANGE 
    Ingredients refer to flour, yeast, salt and water. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The basic ingredients used in the bread plant bakery are identified. 

    ASSESSMENT CRITERION 2 
    The function of the 4 basic ingredients used in the bread plant bakery are identified. 

    ASSESSMENT CRITERION 3 
    The correct handling and storage of the basic ingredients are explained. 

    SPECIFIC OUTCOME 3 
    Demonstrate an understanding of the baking process followed in the bread plant bakery. 
    OUTCOME RANGE 
    The baking process refers to the handling and storing of raw materials, mixing, dough make up, proving, baking, cooling, slicing and wrapping. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The pieces of equipment used in a bread plant bakery are identified. 
    ASSESSMENT CRITERION RANGE 
    Equipment refers to mixer, divider, rounder, intermediate proover, moulder, final proover, oven, depanner, cooler, slicer and bagger.
     

    ASSESSMENT CRITERION 2 
    The main purpose of the plant bread equipment is explained. 

    ASSESSMENT CRITERION 3 
    The position of each piece of equipment is identified in relation process flow in the bread plant bakery. 

    ASSESSMENT CRITERION 4 
    The personal safety and food safety principles of working with bread and bread plant equipment are identified and explained. 
    ASSESSMENT CRITERION RANGE 
  • Personal safety refers to the basic practices and principles that must be adhered to in a food manufacturing environment.
  • Food safety refers to the basic practices and principles (Good Manufacturing Practices) that must be adhered to in a food manufacturing environment.
     


  • 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. 

  • 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.

    Learners have to be able to identify equipment that is not fully operational and know how to deal with the situation. 

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

    Disposal of waste material according to site specific requirements as prescribed by the various legislation. 

    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.

    Understand the impact that each part of the bread making process has on the rest of the bread plant bakery. 

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

    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 
    Supplementary Information:

    Definition of terms within this unit standard:

    Terminology: Clarification/explanation/definition.

    Baking equipment:
  • Refers to and can include the following equipment: Dough mixers, dough divider, first moulder, intermediate proover, final moulder, final proover and oven. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  64029   National Certificate: Food Processing: Plant Baking  Level 2  NQF Level 02  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.