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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

National Certificate: Bread and Flour Confectionery Baking 
SAQA QUAL ID QUALIFICATION TITLE
50307  National Certificate: Bread and Flour Confectionery Baking 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  124  Level 2  NQF Level 02  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 06120/18  2018-07-01  2023-06-30 
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 qualification replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
20654  National Certificate: Craft Bread and Flour Confectionery Baking  Level 2  NQF Level 02  120  Complete 

This qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
104884  Occupational Certificate: Confectionery Baker  Not Applicable  NQF Level 04  233  Will occur as soon as 104884 is registered 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

This qualification provides learners with access to such employment opportunities through providing them with the required applied competencies that are formalised and recognised in the food and beverages manufacturing sector, and to remain nationally and internationally comparable. Through the achievement of this qualification qualified learners can contribute to this sector in the manufacturing of craft bread and flour confectionery products. This qualification reflects the need of the sector to provide formal, recognised and registered qualifications and unit standards in both craft bread and flour confectionery. The qualification also provides the learner with the essential skills needed at a technical level and will facilitate a pathway for further learning and will give recognition for existing skills and knowledge. This qualification aims to promote professionalism and work ethics in the sector whilst providing portable skills into other areas and areas of specialisation. It provides learners with opportunities for further education and training at NQF Level 3 as well as continued professional development.

A person acquiring this qualification will be able to produce a range of flour confectionery and craft fermented products within a craft-baking environment. They will be able to communicate, maintain and apply good manufacturing practices, food safety and personal safety practices in a craft-baking environment.

This qualification will contribute to the full development of the learner within the flour and craft baking environment by providing recognition, further mobility and transportability within the field of food manufacturing, wholesale and retail or hospitality environments.

This qualification will allow a person to advance to a qualification in bread and flour confectionery baking on NQF level 3. This qualification will enhance the social status and productivity within the craft baking industry.

Rationale:

National Certificate in Bread and Flour Confectionery Baking NQF Level 2 is a reviewed qualification that is based on uptake feedback and inputs from experts within the industry.This qualification is aimed at learners entering the Craft bread and flour confectionery baking industry via SMME, wholesale and retail, food preparation and baking manufacturing environment. This qualification reflects the workplace-based needs of the craft bread and flour confectionery baking industry that is expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the baking, wholesale and retail and hospitality industry and provides the flexibility to pursue different careers in the baking, wholesale and retail industry and articulation within the hospitality industry. The level of flexibility within the range of electives will allow the individual to peruse a career within an applied technical baking environment, wholesale and retail, and or the opportunity to encourage entrepreneurship. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
It is assumed that learners are already competent in Communication and Mathematical Literacy at NQF Level 1 or ABET Level 4.

Recognition of prior learning

This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. Evidence can be presented in a variety of forms, including previous international or local qualifications, reports, testimonials, mentoring functions performed, portfolios, work records and performance records. As such, evidence should be judged according to the general principles of assessment. Learners who have met the requirements of any unit standard that forms part of this qualification may apply for recognition of prior learning to the relevant ETQA. The applicant must be assessed against the specific outcomes and assessment criteria for the relevant unit standards. A qualification will be awarded should a learner demonstrate that all the exit level outcomes of the qualification have been attained. 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
  • All the Fundamental unit standards totaling 36 credits are compulsory.
  • All the Core unit standards totaling 71 credits are compulsory.
  • A minimum of 17 credits must be selected from the elective component of the qualification.

    A minimum of 124 credits is required to obtain the qualification. 

  • EXIT LEVEL OUTCOMES 
    1. Communicate in a variety of ways in a craft bakery environment.
    2. Maintain and apply good manufacturing practices, food safety and personal safety practices in a craft baking environment.
    3. Produce a range of flour confectionery products.
    4. Produce a range of basic craft fermented products. 

    ASSOCIATED ASSESSMENT CRITERIA 
    1.
  • Recipes and documentation are identified, understood, organised, interpreted and presented in a legible, focused and coherent manner.
  • Information is gathered and applied regarding knowledge, process and procedures within a craft baking environment.
  • Mathematical formulations are used for the calculation of recipes and water temperatures.
  • Measurements and settings of food ingredients and equipment are identified and accurate according to recipe specification and standard operating procedures in a craft baking environment.

    2.
  • Food safety, food safety hazards and good manufacturing practices (GMP's) are explained, applied and maintained in a craft baking environment.
  • Personal safety practices are applied according to standard operating procedures, safety requirements and legislation.
  • Pest control is identified, applied and maintained within the craft bakery environment.

    3.
  • Preparation and planning for a range of craft fermented products is conducted and documented to ensure quality and correct quantity of products are produced.
  • Craft fermented products are produced using frozen products, scratch and premix recipes working by hand and using machines.
  • Craft fermented products are produced according to standard operating procedures.
    > Range: Jam Doughnuts, Ring Doughnuts, Cream Doughnuts, Raisin Buns, Raisin Bread, Chelsea Buns, Hot Cross Buns, Standard White Bread, Standard Brown Bread, Standard Whole Wheat Bread, Crispy Rolls, Hamburger Rolls, Hot Dog Rolls, Whole-wheat Rolls.
  • Personal health, hygiene and food safety procedures are applied throughout the production of flour confectionery products.

    4.
  • Preparation and planning for flour confectionery products is conducted and documented to ensure quality and correct quantity of products are produced.
  • Flour confectionery products are produced using frozen products, scratch, premix recipes working by hand and using machines.
  • A range of flour confectionery products are produced according to standard operating procedures.
    > Range: two types of muffins from each of the three categories; plain, bran and savory muffins, plain and fruited scones, rock buns and a choice of 3 chemically aerated products from the elective range.
  • Personal health, hygiene and food safety procedures are applied throughout the production of flour confectionery products.

    Intergrated assessment

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to produce a basic range of craft bread and flour confectionery products within a craft baking environment applying food safety, personal safety and good manufacturing practices.

    The identification and solving of problems, team work, organizing one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

    Applicable assessment tool(s) to establish foundational, reflexive and embedded knowledge, problem solving and the application of the world as a set of related systems within the craft baking environment.

    A detailed portfolio of evidence is required to prove the practical, applied and foundational competencies of the learner.

    Assessors should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods and should assess combinations of practical applied, foundational and reflexive competencies. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.

    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. 

  • INTERNATIONAL COMPARABILITY 
    The baking industry compared this qualification with the AQF from Australia, NVQ from England, Wales and Northern Ireland, NQF from New Zealand and the SVQ from Scotland because they represent best practice in the area of craft bread and flour confectionery.

    The Australian Qualification Framework contains an equivalent one year qualifications in:
  • Certificate 2 in food processining. (Retail baking - cake and pastry).
  • Certificate 2 in food processing. ( Retail baking - bread).
  • Certificate 2 in food processing. (Retail baking combined).

    These qualifications are packaged in two ways either what is known as 'Single level programmes' where it is assumed that a person on entry has completed the lower level qualification or 'Composite level programs' where the person has not completed a lower level qualification and reflect the minimum requirement this person would be expected to complete any pre-requisites as additional mandatory units in order to complete the qualification.

    The certificates are offered as either invidual specialities in bread or confectionery or a combination of the two.

    The combined qualification is aimed at both the bread and flour confectionery baker and includes units regarding occupational health and safety and food safety the processing of standards breads, sponges, cakes, cookies, choux pastry and meringues.

    The units that cover the same aspects as the South African qualifications are:
  • Produce bread dough.
  • Scale and mould dough for intermediate proof.
  • Conduct final mould and final proof.
  • Bake bread.
  • Prepare fillings.
  • Produce sponge, cake and cookies.
  • Produce yeast raised products.

    The qualification covers the same range of products and processes regarding the fermented bread products but differs regarding the product range of flour confectionery products. The Australian qualification includes meringue-based products, choux pastry, puff pastry and short pastry which are included in the South African Qualification at NQF level 3.

    The National Qualifications Framework (NQF) for England, Wales and Northern Ireland contains the following equivalent qualification in Baking:
  • City & Guilds Level 2 NVQ in Bakery: Dough production.
  • City & Guilds Level 2 NVQ in Bakery: Flour confectionery production.

    These are two separate qualifications there is no combination of the two. There is a mandatory core which is the same which covers aspects of Health and safety, hygiene and sanitation, working effectively with others and quality control.

    The areas of similarity are: the mandatory core units, the processing of fermented dough and flour confectionery products from ingredient selection to baking, cooling and finishing. The product range which includes standard breads, rolls, plain and fruited sweet fermented products, scones and batters.

    The units that cover the same aspects as the South African qualification:
  • Select, weigh and measure dough ingredients.
  • Prepare and mix dough.
  • Hand divide, mould and shape fermented dough.
  • Prove dough products.
  • Oven bake dough products.
  • Fry dough products.
  • Finish dough products.
  • Prepare and mix flour confectionery.
  • Hand deposit pipe flour confectionery.
  • Tray up and prepare flour confectionery products for baking.
  • Oven bake flour confectionery products.

    The differences are the following product ranges are not covered at level 2 in the South African qualifications but at level 3 they are: short pastry, puff pastry, biscuits, meringues, sponges, cakes and choux pastry. Production control is covered at Level 4. Aspects that have not been covered is retarding of dough.

    The major difference between the UK qualifications and South African Qualifications is the UK deals with all the technical craft skills and knowledge at level 2, and at level 3 the units of competency cover aspects of product development and management of a bakery. Where as the South African qualifications at level 2 & 3 cover the technical craft skills and knowledge at a basic and intermediate level and at level 4 move to supervisory skills, product development and advanced craft baking skills; which is in line with the SAQA level descriptors and create clear learning pathways in the Baking industry.

    The SVQ from Scotland equivalent qualifications are awarded by the Scottish Association of Master Baker and Scottish Qualifications Authority:
  • Scottish Vocational Qualification in bakery (Dough Production) Level 2.
  • Scottish Vocational Qualification in bakery (Flour confectionery production) Level 2.

    The qualifications are split iinto Mandatory Units which are the same in both of the above qualifications and cover aspects regarding health and safety, personal and work place hygiene, working with others, quality control of products, problem solving and organizing own activities regarding and production schedules all of which are aspects that are covered in the South African level 2 qualification.

    Learners must then choose 6 units from the optional units, these cover a far broader spectrum of disciplines from craft bread baking, plant bread baking, pastry manufacturing, craft confectionery baking, plant confectionery baking and cake decorating.

    The South African qualification relates to the following craft bread baking optional unit standards:
  • Select, weigh and measure dough ingredients.
  • Prepare and mix dough.
  • Hand divide, mould and shape fermented dough.
  • Retard and prove dough.
  • Oven bake bread.
  • Fry dough.

    And the flour confectionery optional unit standards:
  • Select, weigh and measure flour confectionery ingredients.
  • Prepare and mix flour confectionery ingredients.
  • Tray up and prepare flour confectionery products.
  • Prepare for baking flour confectionery products.
  • Oven bake flour confectionery products.

    The major difference between the SVQ and South African Qualifications is the SVQ deals with all the technical craft skills and knowledge at level 2, and at level 3 the units of competency cover aspects of product development, management of a bakery, retail, distribution and services. Where as the South African qualifications at level 2 & 3 cover the technical craft skills and knowledge at a basic and intermediate level and at level 4 move to supervisory skills, product development and advanced craft baking skills; which is in line with the SAQA level descriptors and create clear learning pathways in the Baking industry.

    The NQF from New Zealand
  • National Certificate in Food production- Baking Level 2.

    The qualification requires the learner to be credited with 70 credits. There are compulsory unit standards that comprise of Occupational Health and safety, communication skills, reading and writing, mathematics, personal presentation and knowledge of baking legislation at level 1 and 2 a total of 15 credits. A minimum of 30 credits must come from the Baking unit standards at level 2 and above. The remaining 30 credits may either come from the baking unit standards and/or the subfields of computing and information technolology, engineering technology, health humanities, manufacturing, science and service sector.

    The unit standards that relates with this qualification are at level 1,2 & 3:
  • Prepare and tray up frozen dough products.
  • Prepare and apply icings and glazes to bakery products.
  • Prepare and apply toppings to bakery products.
  • Prepare and weigh ingredients for white bread dough manually.
  • Mix and develop white bread dough.
  • Divide and mould bread dough manually.
  • Prove products for batch baking.
  • Thaw and prove frozen dough.
  • Batch bake bread products.

    This qualification is very similar to the South African Qualifications as it covers fundamental learning and the compulsory unit standards are core to the baking industry. The final credits can be obtained either from the baking industry in either a craft or plant environment or from the other sub-fields. 

  • ARTICULATION OPTIONS 
    This qualification will allow a person to articulate to other baking, hospitality or food processing qualifications.

    Vertical articulation within the craft bread and flour confectionery industry can occur with the following registered NQF level 3 qualifications:
  • ID 50308: National Certificate in Bread and Flour Confectionery Baking.
  • ID 20658: National Certificate in Plant Bread Baking.
  • ID 36453: National Certificate in Cake Decorating and Sugar Art.
  • ID 50305: National Certificate in Laboratory Analysis.
  • ID 20507: National Certificate in Food and Beverage Packaging.
  • ID 48764: National Certificate Wholesale and Retail Sales Practice.
  • ID 14115: National Certificate in Fast Food Services.

    Horizontal articulation can occur with the following registered NQF Level 2 qualifications:
  • ID 20657: National Certificate in Food and Beverage Processing: Bread Plant Baking.
  • ID 48763: National Certificate: Retail Shop Floor Practices.
  • ID 49280: National Certificate: Wholesale and Retail Distribution.
  • ID 13718: National Certificate: Retail and Wholesale Processes. 

  • MODERATION OPTIONS 
    Moderation of assessment and accreditation of providers shall be at the discretion of a relevant ETQA as long as it complies with the SAQA requirements. The ETQA is responsible for moderation of learners achievements, of learners who meet the requirements of the qualification.Particular moderation and accreditation requirements are:
  • Any institution offering learning that will enable achievement of this qualification must be accredited as a provider with the relevant ETQA.
  • Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures.

    Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes as well as the integrated competence described in the qualification. 

  • CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Any person assessing a learner must be registered as an assessor with the relevant ETQA. Subject matter experience must be well developed within the field of craft bread and flour confectionery baking and the assessor must have completed:
  • A National Certificate in Flour Confectionery and Bread Baking on NQF 3 or a similar qualification with a minimum of 12 months field experience. 

  • REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. 

    NOTES 
    This qualification replaces qualification 20654, "National Certificate: Craft Bread and Flour Confectionery Baking", Level 2, 120 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  120403  Apply good manufacturing practices as part of a food safety system  Level 2  NQF Level 02 
    Core  120416  Apply personal safety practices in a food or sensitive consumer product environment  Level 2  NQF Level 02 
    Core  123367  Handle and bake off a range of frozen products in a craft baking or retail environment  Level 2  NQF Level 02 
    Core  123373  Produce a range of bread products in a craft baking environment  Level 2  NQF Level 02  10 
    Core  123360  Produce a range of bread roll products in a craft baking environment  Level 2  NQF Level 02  12 
    Core  123375  Produce a range of chemical aerated dough products in a craft baking environment  Level 2  NQF Level 02 
    Core  123371  Produce a range of muffins in a craft baking environment  Level 2  NQF Level 02 
    Core  123359  Produce a range of sweet dough products in a craft baking environment  Level 2  NQF Level 02  15 
    Core  120417  Understand the control of pests and waste materials as part of a food safety system  Level 2  NQF Level 02 
    Fundamental  119463  Access and use information from texts  Level 2  NQF Level 02 
    Fundamental  9009  Apply basic knowledge of statistics and probability to influence the use of data and procedures in order to investigate life related problems  Level 2  NQF Level 02 
    Fundamental  7480  Demonstrate understanding of rational and irrational numbers and number systems  Level 2  NQF Level 02 
    Fundamental  9008  Identify, describe, compare, classify, explore shape and motion in 2-and 3-dimensional shapes in different contexts  Level 2  NQF Level 02 
    Fundamental  119454  Maintain and adapt oral/signed communication  Level 2  NQF Level 02 
    Fundamental  119460  Use language and communication in occupational learning programmes  Level 2  NQF Level 02 
    Fundamental  7469  Use mathematics to investigate and monitor the financial aspects of personal and community life  Level 2  NQF Level 02 
    Fundamental  9007  Work with a range of patterns and functions and solve problems  Level 2  NQF Level 02 
    Fundamental  119456  Write/present for a defined context  Level 2  NQF Level 02 
    Elective  116932  Operate a personal computer system  Level 1  NQF Level 01 
    Elective  117902  Use generic functions in a Graphical User Interface (GUI)-environment  Level 1  NQF Level 01 
    Elective  114950  Apply ways of leading in different situations  Level 2  NQF Level 02 
    Elective  14359  Behave in a professional manner in a business environment  Level 2  NQF Level 02 
    Elective  117887  Complete basic business calculations  Level 2  NQF Level 02 
    Elective  9122  Demonstrate knowledge of introductory principles of chemistry and physics  Level 2  NQF Level 02 
    Elective  110554  Design plan and manually decorate soft cakes using basic techniques  Level 2  NQF Level 02 
    Elective  114910  Implement food-handling practices in wholesale and retail outlet  Level 2  NQF Level 02 
    Elective  114903  Interact with customers  Level 2  NQF Level 02 
    Elective  114912  Maintain a safe and secure wholesale and retail environment  Level 2  NQF Level 02  10 
    Elective  14342  Manage time and work processes within a business environment  Level 2  NQF Level 02 
    Elective  114906  Mark merchandise and maintain displays  Level 2  NQF Level 02  10 
    Elective  114936  Participate effectively in a team or group  Level 2  NQF Level 02 
    Elective  117900  Plan self development  Level 2  NQF Level 02  10 
    Elective  116931  Use a Graphical User Interface (GUI)-based web-browser to search the Internet  Level 2  NQF Level 02 
    Elective  116945  Use electronic mail to send and receive messages  Level 2  NQF Level 02 
    Elective  123361  Produce a range of cakes in a craft baking environment  Level 3  NQF Level 03  16 


    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.
     
    1. InnerOut Training Solutions 
    2. Shoprite Checkers 



    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.