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: 

Form biscuit dough pieces 
SAQA US ID UNIT STANDARD TITLE
377846  Form biscuit dough pieces 
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 3  NQF Level 03 
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 
The purpose of the learning is to ensure competent forming of biscuit dough pieces for baking in a biscuit manufacturing plant environment. Forming is an important component of the biscuit manufacturing process, as poor forming results in poor quality product and inconsistent production, increased waste and, therefore, increased manufacturing costs. Dough piece forming also impacts significantly on the packaging process.

Credited learners are capable of:
  • Controlling dough forming machines and equipment.
  • Setting and adjusting process parameters to meet specifications.
  • Controlling forming process outputs.
  • Controlling stock for application of layering powder/toppings. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are competent in:
  • Communication competence at NQF Level 2.
  • Mathematic Literacy at NQF Level 2. 

  • UNIT STANDARD RANGE 
    Forming of ONE type of dough is required for credit against this unit standard. Dough can be sheeted (with/without laminating), or rotary moulded, or deposited, or extruded. Specified requirements can relate to manufacturing process, health safety and environment, and machine and equipment manufacturer requirements. Other range statements are provided above, where relevant. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Control dough forming machines and equipment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Machine and equipment types and characteristics are accurately identified. 

    ASSESSMENT CRITERION 2 
    Machine and equipment control processes and procedures are ensured to meet specified requirements. 

    ASSESSMENT CRITERION 3 
    Principles regarding food contact and non-contact surfaces are adhered to. 

    ASSESSMENT CRITERION 4 
    Dough type used is appropriate for machine type. 

    ASSESSMENT CRITERION 5 
    Machines and equipment cleaning and sanitising meet specified requirements. 

    ASSESSMENT CRITERION 6 
    Food safety requirements are met at all times. 
    ASSESSMENT CRITERION RANGE 
    Food safety principles relate to material handling, cleaning and sanitising, pest control and maintenance.
     

    SPECIFIC OUTCOME 2 
    Set and adjust process parameters to meet specifications. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Setting and adjustment of process parameters are ensured to be within specified scope and level of responsibility. 

    ASSESSMENT CRITERION 2 
    Dough forming process conditions meet specifications. 

    ASSESSMENT CRITERION 3 
    Dough forming process problems are effectively solved within specified scope and level of responsibility. 
    ASSESSMENT CRITERION RANGE 
    Forming process problems relate to relaxing, stretching, crushing, flange, inconsistent mass profile across oven bands, docker pin penetration, etc.
     

    ASSESSMENT CRITERION 4 
    Relevant safety, health and environment requirements are adhered to. 

    ASSESSMENT CRITERION 5 
    Food safety requirements are met at all times. 
    ASSESSMENT CRITERION RANGE 
    Food safety principles relate to material handling, cleaning and sanitising, pest control and maintenance.
     

    SPECIFIC OUTCOME 3 
    Control forming process outputs. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Forming process outputs are monitored against given specifications. 

    ASSESSMENT CRITERION 2 
    Dough performance and characteristics information and variations in output quality are communicated to relevant persons. 
    ASSESSMENT CRITERION RANGE 
    Performance information can relate to weight, appearance, etc.
     

    ASSESSMENT CRITERION 3 
    Impact of incorrect dough piece mass on finished product and packaging is accurately described according to specified procedures. 
    ASSESSMENT CRITERION RANGE 
    Impact can relate to burning, moisture content, thickness, etc.
     

    ASSESSMENT CRITERION 4 
    The inter-dependency of the mixing, forming and oven processes is correctly described in terms of dough performance and characteristics, variations and impacts according to specified procedures. 

    ASSESSMENT CRITERION 5 
    Food safety requirements are met at all times. 
    ASSESSMENT CRITERION RANGE 
    Food safety principles relate to material handling, cleaning and sanitising, pest control and maintenance.
     

    SPECIFIC OUTCOME 4 
    Control stock for application of layering powder/toppings. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Layering powder/toppings are stored according to specified requirements. 
    ASSESSMENT CRITERION RANGE 
    Toppings can include laminating powder, sugar, seed, salt, etc.
     

    ASSESSMENT CRITERION 2 
    Stock taking is done accurately. 
    ASSESSMENT CRITERION RANGE 
    Stock taking can include checking quantities and quality.
     

    ASSESSMENT CRITERION 3 
    Stock identification is performed accurately. 

    ASSESSMENT CRITERION 4 
    Stock order placement is performed to meet specified requirements. 

    ASSESSMENT CRITERION 5 
    Health and safety requirements are adhered to. 

    ASSESSMENT CRITERION 6 
    Food safety principles are adhered to. 

    ASSESSMENT CRITERION 7 
    The effect of various equipment controls on the product and their effect on the usage of toppings are accurately described. 

    ASSESSMENT CRITERION 8 
    Required levels of stock are maintained according to manufacturing requirements. 

    ASSESSMENT CRITERION 9 
    Waste is minimised using specified procedures. 

    ASSESSMENT CRITERION 10 
    Procedures for storage and ordering are adhered to. 

    ASSESSMENT CRITERION 11 
    Food safety requirements are met at all times. 
    ASSESSMENT CRITERION RANGE 
    Food safety principles relate to material handling, cleaning and sanitising, pest control and maintenance.
     

    SPECIFIC OUTCOME 5 
    Perform First line Maintenance on dough forming equipment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    First line maintenance plan is obtained and interpreted for relevant scheduled work as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
    Relevant scheduled work includes inspection, cleaning and sanitising and lubrication.
     

    ASSESSMENT CRITERION 2 
    All the necessary tools, equipment, material and parts are prepared and made available as per standard operating procedure. 

    ASSESSMENT CRITERION 3 
    First line maintenance of dough forming equipment is carried out as per standard operating procedure. 

    ASSESSMENT CRITERION 4 
    Deviations are identified, recorded and corrective action is taken as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
    Deviations include quality, equipment, and operating and process deviations.
     

    ASSESSMENT CRITERION 5 
    First line maintenance feedback is generated, recorded and reported as per standard operating procedure. 

    ASSESSMENT CRITERION 6 
    Health Safety and Environmental standards are adhered to as per legislation. 
    ASSESSMENT CRITERION RANGE 
    Legislation includes Occupational Health and Safety Act, National Environmental Management Act, and Company Standards such as NOSA, ISO 9002 and ISO 14000.
     


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Assessment of learner achievements takes place at providers accredited by a relevant ETQA (RSA, 1998b) for the provision of programs that result in the outcomes specified for this unit standard.
  • Anyone assessing a learner against this unit standard must be registered as an assessor with a relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider with a relevant ETQA.
  • The relevant ETQA according to the moderation guidelines and the agreed ETQA procedures will oversee moderation of assessment and is responsible for moderation of learner achievements of learners who meet the requirements of this unit standard. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
  • The different types of dough used on various types of equipment and the machine requirements and dough characteristics.
  • Possible changes in dough characteristics of the same batch over time.
  • Machine and equipment types and characteristics.
  • Food contact and non contact surfaces.
  • Machine and equipment control processes and procedures.
  • Machines and equipment cleaning and sanitising requirements.
  • Relevant levels of responsibility for process parameter adjustments.
  • Dough forming process conditions.
  • Dough forming process conditions meet specifications.
  • Forming process problems such as relaxing, stretching, crushing, flange, inconsistent mass profile across oven bands, docker pin penetration, etc.
  • Relevant safety, health and environment requirements.
  • Forming process output specifications.
  • Dough performance and characteristics information such as weight and appearance.
  • The importance of dough piece weights.
  • Impact of incorrect dough piece mass on finished product and packaging.
  • The interdependency of the mixing, forming and oven processes.
  • Storage of materials and requirements for storage.
  • Stock taking procedures.
  • Stock order placement requirements.
  • Stock rotation principles.
  • The effect of various equipment controls on the product and their effect on the usage of toppings.
  • Food safety principles.
  • Procedures for storing and ordering materials.
  • Food safety requirements for material handling, cleaning and sanitising, pest control and maintenance. 

  • UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems where responses to problems show that such critical and creative thinking has been used to make responsible decisions to adjust process parameters to meet specifications. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community to communicate dough performance information. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively when relevant safety, health and environment requirements are adhered to, principles regarding food contact and non contact surfaces are adhered to, and required levels of stock are maintained according to manufacturing requirements. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information when forming process outputs are monitored against given specifications. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively using visual, mathematic and/or language skills in the modes of oral and/or written presentation to place stock orders. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others when machine and equipment control processes and procedures meet specified requirements. 

    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 when solution of dough forming process problems is effective and within specified scope and level of responsibility, the impact of incorrect dough piece mass on finished product and packaging is accurately described according to specified procedures, and the interdependency of the mixing, forming and oven processes is correctly described in terms of dough performance and characteristics, variations and impacts according to specified procedures. 

    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 
    N/A 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  80928   National Certificate: Confectionery (Chocolate, Sugar and Biscuit) Manufacturing  Level 3  NQF Level 03  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.