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: 

Make-up of dough in an automated bread plant bakery 
SAQA US ID UNIT STANDARD TITLE
259397  Make-up of dough in an automated bread plant bakery 
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 2  NQF Level 02  10 
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
10674  Make-up of dough in an automated plant baking bakery  Level 2  NQF Level 02  10   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the make-up of dough automated bread plant.
  • Prepare for the make-up of dough.
  • Make-up dough.
  • Perform end of dough make-up procedures.

    This unit standard is intended for a person working in an automated bread plant who has the responsibility of making-up dough for the production of bread in a bread plant bakery.

    Range: White, brown or whole-wheat dough must be produced.

    This unit standard 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 and knowledge:
  • Understanding of health and safety requirements in a baking environment. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard includes the make-up of pan bread dough using the no time dough and/or bulk fermentation process.

    In the context of this unit standard the make-up of dough refers to dividing of dough, rounding or first moulding, intermediate proofing, final moulding.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. 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 make-up of dough in an automated bread plant. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The principles of the make-up of the dough are identified and explained according to standard baking principles. 
    ASSESSMENT CRITERION RANGE 
    The make-up of dough refers to dividing of dough, rounding or first moulding, intermediate proofing and final moulding.
     

    ASSESSMENT CRITERION 2 
    The components of the equipment are identified and the purposes explained according to standard baking principles. 
    ASSESSMENT CRITERION RANGE 
    Equipment refers to dough divider, rounder, intermediate proofer and final moulder.
     

    ASSESSMENT CRITERION 3 
    The working principles of the make-up of dough equipment are explained according to standard operating procedures. The quality parameters of using and operating dough divider, rounder, intermediate proofer and final moulder are identified and explained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Quality parameters refer to time, temperature, and visual characteristics of the dough.
     

    ASSESSMENT CRITERION 4 
    Food safety practices and procedures for make-up of dough are identified and explained according to food safety principles. 

    SPECIFIC OUTCOME 2 
    Prepare for the make-up of dough. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 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 
    The work area and equipment are inspected and prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    The dough is received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
  • Receiving refers to sufficient quantity and checking if the dough is quality released according to work-site requirements.
  • Maintaining refers to all the work-site requirements in order to maintain the quality of the raw materials.
     
    		•

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

    ASSESSMENT CRITERION 5 
    Work-site documents are correctly interpreted according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Problems during preparation of the make up of dough production are identified and solved within the scope of work. 

    SPECIFIC OUTCOME 3 
    Make-up dough. 
    OUTCOME RANGE 
    White, brown or whole-wheat dough must be produced. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Equipment is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Dough is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Process parameters are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The dough is released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of dough 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 
    Work areas are kept and maintained during the make-up of dough according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of dough make-up procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The equipment is shut down according to standard operating procedures. 

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

    ASSESSMENT CRITERION 3 
    Work area and equipment 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. 

    ASSESSMENT CRITERION 6 
    Process records are kept and completed 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 make-up of white, brown or whole wheat bread dough in bread plant bakery. 
    		•

    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:
  • Solving common problems associated with the make-up of dough.

    Evident in the following Specific Outcome(s):
  • Prepare for the make-up dough. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.

    Evident in all specific outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for the make-up of dough.

    Evident in the following Specific Outcome(s):
  • Prepare for the make-up dough. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Interpreting documents.
  • Completing documentation the make-up of dough.

    Evident in the following Specific Outcome(s):
  • Prepare for the make-up dough.
  • Perform end of dough make-up procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Explaining the purpose of the make-up of dough.

    Evident in the following Specific Outcome(s):
  • Demonstrate an understanding of the make-up of dough in an automated bread plant. 
    		•

    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.

    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 
    This unit standard replaces unit standard 10674, "Make-up of dough in an automated plant baking bakery", Level 2, 10 credits.

    Visual parameters refer to surface texture and colour of the dough piece.

    Supplementary Information:

    Legal Requirements:

    Note to Assessors and Moderators:

    The relevant components of the following acts and codes, current and future regulations and amendments should be taken into consideration when assessing and moderating:
  • 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.

    Definition of terms within this unit standard:
  • Terminology and clarification/explanation/definition.

    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.

    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. 
    		•

    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  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.