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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 QUALIFICATION: |
| Intermediate Occupational Certificate: Baking and Confectionery Operator |
| SAQA QUAL ID | QUALIFICATION TITLE | |||
| 121147 | Intermediate Occupational Certificate: Baking and Confectionery Operator | |||
| ORIGINATOR | ||||
| Development Quality Partner - FoodBev (Man, Eng) | ||||
| PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY | NQF SUB-FRAMEWORK | |||
| - | OQSF - Occupational Qualifications Sub-framework | |||
| QUALIFICATION TYPE | FIELD | SUBFIELD | ||
| Intermediate Occupational Cert | Field 06 - Manufacturing, Engineering and Technology | Manufacturing and Assembly | ||
| ABET BAND | MINIMUM CREDITS | PRE-2009 NQF LEVEL | NQF LEVEL | QUAL CLASS |
| Undefined | 123 | Not Applicable | NQF Level 03 | Regular-ELOAC |
| REGISTRATION STATUS | SAQA DECISION NUMBER | REGISTRATION START DATE | REGISTRATION END DATE | |
| Registered | EXCO 0820/23 | 2023-11-14 | 2028-11-14 | |
| LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
| 2029-11-14 | 2032-11-14 | |||
| 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 qualification replaces: |
| Qual ID | Qualification Title | Pre-2009 NQF Level | NQF Level | Min Credits | Replacement Status |
| 64029 | National Certificate: Food Processing: Plant Baking | Level 2 | NQF Level 02 | 120 | Complete |
| PURPOSE AND RATIONALE OF THE QUALIFICATION |
| Purpose:
The purpose of this qualification is to prepare a learner to operate as a Baking and Confectionery Operator. A Baking and Confectionery Operator operates equipment and performs tasks to produce products by adjusting, maintaining and overseeing the equipment set up and operating parameters to ensure that quality standards and specifications are met. A qualified learner will be able to: Rationale: The need for this qualification stems from the necessity to align an existing historical qualification. Currently, there is a unit standards-based qualification which is SAQA ID 64029 National Certificate: Plant Baking, NQF Level 2, credits: 120. Based on sector skills plans for the Food and Beverage Manufacturing Sector, a specific need was identified by the industry to provide for Baking and Confectionery Operators. There is no similar qualification presently registered on the NQF other than the one that this qualification is replacing. Bread is the staple diet of most of the South African population. Bread and confectionery products such as hamburgers and hot dog rolls are produced by a number of large-scale bakeries across South Africa. This qualification is fundamental in ensuring the operator is developed to produce bread and confectionery in South Africa. This qualification is essential in the plant baking industry as it will meet the industry needs. The baking industry is quickly automating and the level of skills in the bakery needs to be significantly higher than before. The large-scale plant bakery will benefit from a qualification that reflects the latest technologies a process required for the 21st-century operator. Developing this qualification enhances the professionalism of an operator in the baking industry. It demonstrates that operators have undertaken a formal programme of training and assessment, and have achieved a level of knowledge, skills and work experience that is recognized by the industry. This qualification will benefit society and the economy by enhancing citizenship, increasing social and economic productivity, providing specifically skilled and/or professional people, and transforming and redressing past inequities. Long term benefits include lateral and vertical growth opportunities for employees in food and beverage manufacturing plants and access to previously inaccessible employment opportunities at higher levels as process controllers, supervisors and production managers. Typical occupations in this area are the following Mixer Operator; Prover Operator: Dough maker; Make-up operator; Plant Baking Operator; Oven and Cooler Operator; Bagger Slicer operator. It is also envisaged that learners wanting to enter employment in a large-scale bakery will use this qualification thus creating a pool of skilled operators that can advance into various other roles in the Food and Beverage Industry. This occupational qualification improves the career opportunities of the plant bakery operator. This qualification is aligned with the requirements of the Chamber of Baking although it does not require it to be registered. |
| LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
| Recognition of Prior Learning (RPL):
RPL for access to the external integrated summative assessment: Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record. Entry Requirements: The minimum entry requirement for this qualification is: |
| RECOGNISE PREVIOUS LEARNING? |
| Y |
| QUALIFICATION RULES |
| This qualification is made up of compulsory Knowledge, Practical Skill and Work Experience Modules:
Knowledge Modules: Total number of credits for Knowledge Modules: 38 Practical Skill Modules: Total number of credits for Practical Skill Modules: 47 Work Experience Modules: Total number of credits for Work Experience Modules: 38 |
| EXIT LEVEL OUTCOMES |
| 1. Apply knowledge of fundamental theory and concepts of communication, interpersonal relations, business understanding, manufacturing, quality and food safety in the food and related products manufacturing environment.
2. Demonstrate the use of each type of baking and confectionery equipment as well as the principles and process technology in the production of baked and confectionery products. 3. Use sampling techniques to sample raw materials. 4. Operate a single stage stand-alone baking and confectionery equipment. |
| ASSOCIATED ASSESSMENT CRITERIA |
| Associated Assessment Criteria for Exit Level Outcome 1:
Associated Assessment Criteria for Exit Level Outcome 2: Associated Assessment Criteria for Exit Level Outcome 3: Associated Assessment Criteria for Exit Level Outcome 4: Integrated Assessment: Formative Assessment The Skills Development Providers will use the curriculum to guide them on the stipulated internal assessment criteria and weighting. They will also apply the scope of practical skills and applied knowledge as stipulated by the internal assessment criteria. This formative assessment leads to entrance into the integrated External Summative Assessment. Summative Assessment An External Integrated Summative Assessment, conducted through the relevant QCTO Assessment Quality Partner is required to issue this qualification. The External Integrated Summative Assessment will focus on the Exit Level Outcomes and Associated Assessment Criteria. Additional to the written assessment the learner must also submit a portfolio of evidence compiled of outcomes achieved in the workplace. |
| INTERNATIONAL COMPARABILITY |
| This qualification was compared to the following international qualifications:
Numerous discussions were held with experienced subject matter experts in the field of baking and plant flour confectionery with regard to comparing this qualification internationally. Over and above this, research was conducted on the qualification frameworks of numerous countries, the decision was then made to compare with countries that, not only, have a significant number of large-scale bakeries, but also have a dynamic qualification framework with accreditation processes for providers of such qualifications. For this reason, the countries of New Zealand and Australia were chosen. In New Zealand, there is the New Zealand qualifications framework, and all training providers are required to be accredited by the New Zealand Accreditation Body. Similarly, Australia also has a dynamic occupational qualifications accreditation body and the Australian qualifications framework. The qualifications identified are offered by accredited providers in both countries have significant similarities with the South African qualification. Australia Certificate 111 in Bread Baking (Processing) (equivalent to NQF 3) This qualification suits those who wish to work as a Bread Baker in a Commercial Manufacturing Plant. The qualification leads to employment as a Baking Operator and has a duration of twelve months. It is offered by the Australian College of Training (RTO Provider No 51269) (www.auscollege.edu.au) Similarities It has a similar duration (twelve months) and aimed at a similar context (Bakery) to develop the same occupation (Baking and Confectionery Process Operator). Both qualifications are generic, which means the qualification covers multiple contexts and focuses on the knowledge and task required to process multiple grocery products. Both qualifications cover the very important aspects of personal and consumer safety and cover the aspects of contamination and Hazardous control points. Both qualifications cover the principles of lean manufacturing problem solving techniques, continuous improvement, and 5S (sort, set, shine standardise, and sustain) that provides the basic tenets of housekeeping and the removal of all types of waste. Both qualifications cover the requirements of production planning and execution required by an operator. The content listed in the Australian qualification is similar to the content in the modules of this qualification, the value chain and all aspects of production management relevant to an operator. Differences This qualification is superior in that it allows for the development of special skills in the workplace and provides opportunities to contextualise the skills within such workplace. There are no major differences other than the Australian qualification is unit-based rather than modular-based and therefore one cannot compare the credits. The Australian qualification requires a learner to be competent in seventeen units of learning of which nine are compulsory and seven are chosen from a list of electives. New Zealand The New Zealand Qualifications Authority (NZQA) has a level 3 qualification 2696 in Trade Baking qualifications on their database: (NQF Level 3) Accredited Institution is the "Te Pukenga" Work Based Learning organisation accreditation number 6044 (www.tepukenga.ac.nz) The entry requirements for the qualification is a Level 2 qualification in Food and beverage processing or New Zealand Certificate in primary Industry Skills. Similarities The New Zealand qualification cover multiple contexts in line with this qualification and also stress the importance of occupational as well as food safety. Both qualifications cover the principles of lean manufacturing problem-solving techniques, continuous improvement and 5S (sort, set, shine, standardise, and sustain) that provides the basic tenets of housekeeping and the removal of all types of waste. Both qualifications also focus on developing the individual and cover elements of personal mastery and interpersonal skills. Differences This South African qualification is superior in that it allows for the development of special skills in the workplace and provides opportunities to contextualise the skills within such workplace. The New Zealand qualification allocates credits according to units of learning and not according to notional hours utilised in curriculum-based occupational qualifications. Conclusion In conclusion, the Australian and New Zealand qualifications are comparable to this qualification in terms of purpose, target group, context, content and duration. |
| ARTICULATION OPTIONS |
| This qualification provides opportunities for horizontal and vertical articulation options.
Horizontal Articulation: Vertical Articulation: Diagonal Articulation |
| MODERATION OPTIONS |
| N/A |
| CRITERIA FOR THE REGISTRATION OF ASSESSORS |
| N/A |
| NOTES |
| Qualifying for External Assessment:
To qualify for an external assessment, learners must provide proof of completion of all required knowledge and practical modules by means of statements of results and a record of completed work experience. Additional Legal or Physical Entry Requirements: Criteria for the accreditation of providers: The curriculum title and code is: Baking and Confectionery Operator 716105-000-00-00 Encompassed Trade: This qualification encompasses the following trades as recorded on the NLRD: Assessment Quality Partner (AQP) |
| LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: |
| When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification. |
| NONE |
| PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: |
| 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. |