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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

National Certificate: Bread and Flour Confectionery Baking 
SAQA QUAL ID QUALIFICATION TITLE
50308  National Certificate: Bread and Flour Confectionery Baking 
ORIGINATOR
SGB Food Manufacturing 
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  140  Level 3  NQF Level 03  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
20655  National Certificate: Craft Bread Baking  Level 3  NQF Level 03  129  Complete 
20656  National Certificate: Flour Confectionery Baking  Level 3  NQF Level 03  135  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 of the qualification:

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 baking 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 specialized fermented, pastry, flour confectionery and non-flour confectionery products. Learners will also be able to maintain quality assurance and monitor critical control points in the craft baking environment. This qualification reflects the need of the sector to provide formal, recognised and registered qualifications and unit standards for the baking industry. 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 higher levels as well as continued professional development.

Qualifying learners will be able to know and do the following:
  • Communicate in a variety of ways in a craft bakery environment.
  • Maintain quality assurance and monitor critical control points in a craft-baking environment.
  • Produce a specialized range of fermented products.
  • Produce a range of pastry products.
  • Produce a range of flour confectionery and non-flour confectionery products.

    Rationale of the qualification:

    The National Certificate in Bread and Flour Confectionery Baking NQF level 3 replaces the previously registered two qualifications: National Certificate in Craft Bread Baking: NQF level 3 (20655) and the National Certificate in Flour Confectionery Baking (20656).

    This qualification is aimed at learners already competent in the processing a basic range of bread and flour confectionery products within the craft baking industry via SMME, wholesale and retail, hospitality and baking manufacturing environments.

    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 2.

    The following unit standards at NQF Level 2:
  • 120417, "Understand the control of pests and waste materials as part of a food safety system".
  • 120416, "Apply personal safety practices in a food or sensitive consumer product environment".
  • 120403, " Apply good manufacturing practices as part of a food safety system".

    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 90 credits are compulsory.
  • A minimum of 14 credits must be selected from the elective component of the qualification.

    A minimum of 140 credits is required to obtain the qualification. 

  • EXIT LEVEL OUTCOMES 
    1. Communicate in a variety of ways in a craft bakery environment.
    2. Maintain quality assurance and monitor critical control points in a craft baking environment.
    3. Produce a specialized range of fermented products.
    4. Produce a range of pastry products.
    5. Produce a range of flour confectionery and non-flour confectionery products. 

    ASSOCIATED ASSESSMENT CRITERIA 
    1.
  • Quantities of ingredients are calculated using the bakers' percentage to ensure correct quantity of ingredients and final yield.
  • Measuring instruments are used to scale ingredients and measure water and dough temperature.
  • Technical bakery terminology is identified and explained.
  • Information, recipes, production plans and documentation is well organized and used effectively.
  • Positions of responsibility are taken up within the craft bakery in order to produce quality baked products.

    2.
  • Critical control points in a craft bakery are identified, monitored and maintained to ensure health and safety standards are met.
  • Micro-organism knowledge is applied in a craft bakery in order to prevent cross-contamination of bakery products.
  • Quality control and quality assurance practices are applied in a craft baking environment.

    3.
  • Preparation and planning for a specialised craft fermented products is conducted and documented to ensure quality and correct quantity of products is produced.
  • Craft fermented products are produced using scratch and premix recipes.
  • The craft fermented products are produced according to standard operating procedures and must include two from each of the following categories; crispy bread and French stick/baguette, bread with fillings and/or toppings, batter breads, plaited bread and/or shaped breads.
  • Personal health, hygiene and food safety procedures are applied throughout the production of flour confectionery products.

    4.
  • Preparation and planning is conducted and documented to ensure quality and correct quantity of pastry products is produced.
  • Products are produced according to standard operating procedures working by hand and using machines and must include Palmiers, Vol-aux-vents, Custard slice, Apple Puff, Apple Pie, Milk Tart, Mince Pies, Short Pastry Slices Quiche, Chocolate Éclairs, Profiteroles, Choux Buns and two of the following puff pastry products; Cheese straws, Cream horns, Jam Puff, Eccles Cakes and one of the following short pastry products Coconut tart, Almond tart, Jam Tarts, Fruit Tarts, Pecan Nut Tarts.
  • Personal health, hygiene and food safety procedures are applied throughout the production of flour confectionery products.

    5.
  • Preparation and planning is conducted and documented to ensure quality and correct quantity of flour and non-flour confectionery products are produced.
  • Flour and non-flour confectionery products are produced using scratch and premix recipes.
  • The range of products are produced according to standard operating procedures and must include meringue shells and cases, vanilla sponge cake, chocolate sponge cake, madeira cake, fruit cake, swiss roll and one of the following date loaf, ginger loaf, banana bread.
  • Personal health, hygiene and food safety procedures are applied throughout the production of flour and non-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 range of craft fermented products within a craft baking environment whilst applying food safety, personal safety, quality assurance and monitoring critical control points.

    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 
    Baking industry has done International benchmarking for best practice against the AQF from Australia, NVQ from England, Wales and Northern Ireland, NQF from New Zealand and the SVQ from Scotland.

    The Australian Qualification Framework contains an equivalent one year qualifications in what is known as a 'composite level programs':
  • Certificate 3 in food processing (Retail baking combined).

    The Australian 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 and this person would be expected to complete any pre-requisites as additional mandatory units in order to complete the qualification.

    The combined qualification in the composite format covers many of the units from the level 2 certificate regarding occupational health and safety and food safety, communication and mathematics. In addition it covers aspects regarding monitoring and implementation of quality systems, food and safety plans and the ability to diagnose and respond to product and process faults of bread, cakes and pastry.

    The units that cover the same aspects as the South African qualifications are:
  • Communicate in the work place.
  • Apply basic mathematical concepts.
  • Apply safe work procedures.
  • Apply basic quality assurance
  • Apply basic food safety practices.
  • Collect, present and apply workplace information.
  • Implement occupational health and safety principles and procedures.
  • Monitor the implementation of quality systems.
  • Diagnose and respond to product and process faults (bread, cakes and cookies, pastry).
  • Produce bread dough.
  • Scale and mould dough for intermediate proof.
  • Conduct final mould and final proof.
  • Bake bread.
  • Produce pastry.
  • Prepare fillings.
  • Form and fill pastry.
  • Bake pastry.
  • Produce sponge, cake and cookies.
  • Bake sponge, cake and cookies.

    The qualification covers the same processes although the product range is different in that the standard breads, soft and crispy rolls and scones are covered in the South African NQF 2 National Certificate in Craft Bread and Flour Confectionery Baking.

    The differences is that in the optional units; of which only 4 may be chosen, are aspects dealing with participation in a HACCP team, product development, chocolate confectionery, marzipan modeling, producing petit fours and scheduling production these will be covered in the South African FET Certificate at levels 4 and 5.

    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 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.
  • Finish dough products.
  • Hand deposit pipe and sheet flour confectionery mixtures.
  • Prepare and mix flour confectionery.
  • Hand deposit pipe flour confectionery.
  • Prepare and store confectionery fillings and toppings.
  • Tray up and prepare flour confectionery products for baking
  • Oven bake flour confectionery products.
  • Produce pastry.
  • Pin, block and shape dough.
  • Fill and close pastry.
  • Tin and tray up dough product.

    The following product ranges are: bread and rolls fruited and non fruited, short pastry, puff pastry, biscuits, meringues, sponges, cakes and choux pastry.

    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 into 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 production schedules.

    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.
  • Produce laminated pastry.
  • Pin, block and shape dough.
  • Fill and close pastry products.
  • Tin and tray up dough products.
  • Retard and prove dough.
  • Oven bake bread.

    And the flour confectionery optional unit standards:
  • Select, weigh and measure flour confectionery ingredients.
  • Prepare and mix flour confectionery ingredients.
  • Hand deposit, pipe and sheet flour confectionery mixtures.
  • Oven bake flour confectionery products.
  • Tray up and prepare flour confectionery products.
  • Prepare for baking flour confectionery products.
  • Prepare and store flour confectionery fillings and toppings.

    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 3.

    The qualification requires the learner to be credited with 169 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. A further 62 credits must come from the Baking unit standards, 37 of these credits must be at a level 3, the choice ranges from both manually craft baking and flour confectionery processes to fully automated operations.
    The unit standards that relate to this qualification are:
  • Batch bake cake products.
  • Batch bake pastry products.
  • Block, sheet and laminate pastry using semi-automated equipment.
  • Divide and mould bread manually.
  • Mix and develop grain and meal bread dough manually.
  • Mix and develop white bread dough manually.
  • Prepare and mix pastry dough manually.
  • Prepare marshmallow and egg white-based bakery products.
  • Prepare, mix and deposit cake batters manually.
  • Prepare mix and deposit and shape choux paste products.
  • Roll and laminate pastry manually.
  • Prepare and apply icings and glazes to bakery products manually.
  • Prepare and apply toppings to bakery products manually.
  • Prepare and decorate bakery products manually.

    The balance of the credits come from various sub-fields that includes business and financial services, computing and information technology, education, engineering and technology, health, humanities, manufacturing, science, service sector. The field of manufacturing covers food and related products therefore further credits may be obtained from the specific baking unit standards.

    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 is possible with the following level 4 qualifications:
  • 48736, FETC: Small Business Financial Management.
  • 14111, FETC: Professional Cookery.
  • 49397, FETC: Wholesale and Retail Operations Supervision.
  • 13719, FETC: Retail and Wholesale, Sales and Service Technology.

    Horizontal articulation with the following NQF 3 Qualifications in the food industry: National Certificate in Biscuit Manufacturing, National Certificate in Plant Bread Baking, National Certificate in Cake Decorating and Sugar Art, National Certificate in Laboratory Analysis, National Certificate in Food and Beverage Packaging. In addition the wholesale and retail industry National Certificate 48764: Wholesale and Retail Sales Practice and the hospitality industry National Certificate 14115: Fast Food Services. 

  • 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 learner's 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.
  • The assessor must have completed a similar qualifications at one level higher than the level of the qualification and must have a 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 the following qualifications:
  • 20655, National Certificate: Craft Bread Baking, Level 3, 129 credits;
  • 20656, National Certificate: Flour Confectionery Baking, Level 3, 135 credits. 

  • UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  120235  Demonstrate an understanding of the concept of microbiology in a food handling environment  Level 3  NQF Level 03 
    Core  120239  Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system  Level 3  NQF Level 03 
    Core  119802  Perform quality control practices in a food or sensitive consumer product operation  Level 3  NQF Level 03 
    Core  123361  Produce a range of cakes in a craft baking environment  Level 3  NQF Level 03  16 
    Core  123363  Produce a range of Choux pastry products in a craft baking environment  Level 3  NQF Level 03 
    Core  123364  Produce a range of meringue products in a craft baking environment  Level 3  NQF Level 03 
    Core  123365  Produce a range of puff pastry products in a craft baking environment  Level 3  NQF Level 03  16 
    Core  123366  Produce a range of short pastry products in a craft baking environment  Level 3  NQF Level 03  16 
    Core  123362  Produce a range of speciality breads in a craft baking environment  Level 3  NQF Level 03  12 
    Fundamental  119472  Accommodate audience and context needs in oral/signed communication  Level 3  NQF Level 03 
    Fundamental  9010  Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations  Level 3  NQF Level 03 
    Fundamental  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03 
    Fundamental  119457  Interpret and use information from texts  Level 3  NQF Level 03 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03 
    Fundamental  119467  Use language and communication in occupational learning programmes  Level 3  NQF Level 03 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03 
    Fundamental  119465  Write/present/sign texts for a range of communicative contexts  Level 3  NQF Level 03 
    Elective  117924  Use a Graphical User Interface (GUI)-based word processor to format documents  Level 2  NQF Level 02 
    Elective  110558  Apply basic piped decoration to confectionery  Level 3  NQF Level 03  10 
    Elective  114941  Apply knowledge of HIV/AIDS to a specific business sector and a workplace  Level 3  NQF Level 03 
    Elective  114952  Apply problem-solving techniques to make a decision or solve a problem in a real life context  Level 3  NQF Level 03 
    Elective  110555  Cover rich fruit cake for final decoration  Level 3  NQF Level 03 
    Elective  114892  Dispatch stock  Level 3  NQF Level 03  10 
    Elective  114907  Display merchandise visually in a Wholesale and Retail outlet  Level 3  NQF Level 03  15 
    Elective  110556  Execute decorations directly onto confectionery products  Level 3  NQF Level 03  20 
    Elective  110559  Make basic decorations and attach to confectionery products  Level 3  NQF Level 03  10 
    Elective  114896  Receive stock  Level 3  NQF Level 03  12 
    Elective  114900  Sell products to customers in a Wholesale and Retail outlet  Level 3  NQF Level 03  12 
    Elective  116940  Use a Graphical User Interface (GUI)-based spreadsheet application to solve a given problem  Level 3  NQF Level 03 
    Elective  116942  Use a GUI-based word processor to create merged documents  Level 3  NQF Level 03 
    Elective  119078  Use a GUI-based word processor to enhance a document through the use of tables and columns  Level 3  NQF Level 03 


    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. Signa Academy (Pty) Ltd 
    3. The Fresh Foods Academy (Pty) Ltd 



    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.