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: 

Manufacture high class craft baked flour confectionery products 
SAQA US ID UNIT STANDARD TITLE
10682  Manufacture high class craft baked flour confectionery products 
ORIGINATOR
SGB Food 
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 4  NQF Level 04  20 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

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 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the production of high class craft baked flour confectionery products,
  • Plan and prepare for the processing of high class craft flour confectionery products,
  • Manufacture flour confectionery post-baked fillings and toppings,
  • Bake high class craft flour confectionery products,
  • Finish, assemble and decorate high class craft flour confectionery products,
  • Perform end of production activities.

    This unit standard is intended for a person working in a craft baking environment who is responsible for the manufacturing and decorating of high class flour confectionery products.

    Range: High class flour confectionery products include torten, gateaux, petit fours and slices.
    Decorating includes piping techniques, line work, writing, scrolls, chocolate & fondant enrobing and basic modelling with marzipan fruits.

    This unit standard will contribute to the full development of the learner within the baking 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 processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills and knowledge:
  • Manufacture craft baked flour confectionery products using sweet paste and choux paste.
  • Manufacture craft baked flour confectionery products using sugar, flour and all-in batter methods.
  • Manufacture chemically aerated flour confectionery products in a craft bakery environment.
  • Manufacture craft baked flour confectionery products using the whisking method.
  • Understanding of health and safety requirements in a baking environment. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard who is responsible for manufacturing and decorating of high class flour confectionery products in a craft baking environment.

    In the context of this unit standard the manufacturing of high class craft flour confectionery products include the manufacturing of torten, gateaux, petit fours and slices. Recipes must include working from scratch and using premixes. Decorating includes piping techniques, line work, writing, scrolls, chocolate & fondant enrobing and basic modelling with marzipan and or sugar paste.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of production. 
    OUTCOME NOTES 
    Demonstrate an understanding of the production of high class craft baked flour confectionery products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of the correct mass and volume of the ingredients, in terms of the final quality of the product, are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The functions of the food ingredients used in the formulation of high class craft flour confectionery products are identified and explained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The impact and consequences of not using the correct ingredients, quantity and quality are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The importance of following the mixing procedures of food ingredients according to standard operating procedures is explained. 
    ASSESSMENT CRITERION RANGE 
    Mixing procedure refers to:
  • Correct quantities of food ingredients,
  • Specific sequence during mixing,
  • Correct mixing rate,
  • Importance of temperature.
     
    		•

    ASSESSMENT CRITERION 5 
    5. The principles and processes of manufacturing high class craft flour confectionery products are explained according to baking and scientific principles. 

    ASSESSMENT CRITERION 6 
    6. The working procedures and purposes of the equipment used to produce high class craft flour confectionery products are described according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Food safety practices and procedures for processing are identified and explained. 

    ASSESSMENT CRITERION 8 
    8. The importance of following the standard operating procedures are described in terms of safety, resources, optimisation and productivity. 

    ASSESSMENT CRITERION 9 
    9. The consequences of poor practice and methods used during processing are described according to food and personal safety, productivity, wastage, health and customer relations. 

    SPECIFIC OUTCOME 2 
    Plan and prepare for the processing of high class craft flour confectionery products. 
    OUTCOME RANGE 
    Torten, gateaux, petit fours and slices. Recipes must include working from scratch and using premixes. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    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 
    2. The work area, utensils and equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and pre-start up checks on the equipment.
    Utensils and equipment include scales, mixers, pastry sheeter, and/or rolling pin, ovens, depositing equipment, whisks, scrapers, knives, spatulas, piping bags and nozzles.
     

    ASSESSMENT CRITERION 3 
    3. The ingredients are confirmed and maintained according to particular recipe and standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Confirming refers to sufficient quantity, quality and correct type according to work-site recipe(s).
    Maintaining refers to all the work-site requirements in order to maintain the quality of the ingredients.
     

    ASSESSMENT CRITERION 4 
    4. Mixing equipment is inspected and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Non-conforming ingredients are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Work-site documents and recipes are correctly interpreted according to recipe and scientific principles. 

    ASSESSMENT CRITERION 7 
    7. Mixtures are produced so that it conforms to product specifications regarding consistency, temperature, volume and colour according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. The mixture is worked off for baking in accordance with the recipe yield for the particular product or application. 
    ASSESSMENT CRITERION RANGE 
    "Worked off" must include scaling, depositing, piping, spreading, sheeting, cutting out, lining, moulding, placing and spacing on baking trays.
     

    ASSESSMENT CRITERION 9 
    9. Store, rest or refrigerate pastes in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 10 
    10. The wastage of mixtures is limited according to standard operating procedures. 

    ASSESSMENT CRITERION 11 
    11. Problems during preparation of high class craft flour confectionery products confectionery, are identified and solved within the scope of work. 

    SPECIFIC OUTCOME 3 
    Manufacture flour confectionery post-baked fillings and toppings. 
    OUTCOME RANGE 
    Post-baked fillings and toppings must include chocolate tempering and sugar boiling. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Fillings, toppings and decorations for high class flour confectionery products are selected and prepared according to specific product specifications, design and standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The work area, utensils, equipment and ingredients are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The process parameters during the manufacturing of fillings, toppings and decorations are controlled according the standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Quality and quantity of fillings, toppings and decorations are produced according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Quality refers consistency, temperature, flavour, colour, texture and volume.
     

    ASSESSMENT CRITERION 5 
    5. The flour confectionery products are handled and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The fillings, toppings and decorations for high class flour confectionery products are released for finishing and decorating according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the baked flour confectionery products can only take place if any other process-related problems are solved within scope of work in order to ensure product quality.
     

    ASSESSMENT CRITERION 7 
    7. Work areas are kept and maintained during preparing mixtures and baking procedures according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. The wastage of mixtures is limited according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Bake high class craft flour confectionery products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The oven is operated and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Operating and controlling refer to temperature setting, loading, baking, unloading and cooling of the oven.
     

    ASSESSMENT CRITERION 2 
    2. The process parameters during baking are controlled according the recipe and standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Quality and quantity of high class flour confectionery are produced according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Quality refers to size, colour and, texture, internal structure, volume and general appearance.
     

    ASSESSMENT CRITERION 4 
    4. The high class flour confectionery products are handled and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The baked high class flour confectionery products are released for finishing and decorating according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the high class baked flour confectionery products can only take place if any other process-related problems are solved within scope of work in order to ensure product quality.
     

    ASSESSMENT CRITERION 6 
    6. Work areas are kept and maintained during preparing mixtures and baking procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 5 
    Finish, assemble and decorate high class craft flour confectionery products. 
    OUTCOME RANGE 
    Decorating includes piping techniques, line work, writing, scrolls, chocolate & fondant enrobing and basic modelling with marzipan and or sugar paste. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The baked products are handled and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Handling and maintaining of baked flour confectionery products refer to time and rate of cooling, packing and storing of products in order to allow for finishing and packing.
     

    ASSESSMENT CRITERION 2 
    2. The baked high class flour confectionery product is finished, assembled and decorated according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The finished products is divided or portioned according to product specifications and standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The finished craft flour confectionery products are handled and prepared for displaying or packaging. 

    SPECIFIC OUTCOME 6 
    Perform end of production activities. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Unused food ingredients are handled and stored according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Work area, equipment and utensils are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 6 
    6. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Process records are completed and kept 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 the manufacturing and decorating of high class flour confectionery products in a craft baking environment. The manufacturing of high class craft flour confectionery products includes the manufacturing of torten, gateaux, petit fours and slices. Recipes must include working from scratch and using premixes. Decorating includes piping techniques, line work, writing, scrolls, chocolate & fondant enrobing and basic modelling with marzipan and or sugar paste. 
    		•

    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 mixing, baking and decorating of high class craft baked flour confectionery products.

    Evident in specific outcomes
  • Plan and prepare for the processing of high-class craft flour confectionery products.
  • Manufacture flour confectionery post-baked fillings and toppings.
  • Bake high class craft flour confectionery products.
  • Finish, assemble and decorate high class craft flour confectionery products.
  • Perform end of production activities. 
    		•

    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 mixing, baking, cooling and decorating of high class craft flour confectionery products.

    Evident in specific outcomes
  • Plan and prepare for the processing of high-class craft flour confectionery products.
  • Manufacture flour confectionery post-baked fillings and toppings.
  • Bake high class craft flour confectionery products.
  • Finish, assemble and decorate high class craft flour confectionery products.
  • Perform end of production activities 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Interpreting recipes,
  • Completing documentation regarding the processing of flour confectionery products using sweet and choux paste.

    Evident in specific outcomes
  • Plan and prepare for the processing of high-class craft flour confectionery products.
  • Manufacture flour confectionery post-baked fillings and toppings.
  • Bake high class craft flour confectionery products.
  • Finish, assemble and decorate high class craft flour confectionery products.
  • Perform end of production activities 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Explaining, understanding and applying the principles and processes of paste production.
  • Explaining, understanding and applying the baking processes.
  • Applying the mixing, baking and cooling procedures.
  • Applying cleaning principles and procedures.

    Evident in specific outcomes
  • Demonstrate an understanding of the production of high class craft baked flour confectionery products.]
  • Plan and prepare for the processing of high-class craft flour confectionery products.
  • Manufacture flour confectionery post-baked fillings and toppings.
  • Bake high class craft flour confectionery products.
  • Finish, assemble and decorate high class craft flour confectionery products.
  • Perform end of production activities 
    		•

    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 

    UNIT STANDARD NOTES 
    Supplementary information

    Legal requirements:

    The following acts and codes, current and future regulations and amendments will be applicable:
  • 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.

    Confectionery
    Refers to a generic term for cakes, pastries, gateaux, torten, fancy ect. normally used in a bakery, but excluding bread.

    Craft
    Refers to art or dexterity

    Food safety practices and procedures
    Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.

    Gateau
    Refers to an unfruited, light cake sandwiched and decorated with creams, preserves, nuts, glace fruits and marzipan.

    Petit fours
    Refers to many kinds of small fancy cakes and almond biscuits. The actual meaning is little oven baked goods.

    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.

    Sugar boiling
    Sugar and water is heated to various temperatures to produce syrups and or caramels for a variety of applications.

    Sugarpaste

    A pliable mixture of icing sugar, liquid glucose, gelatine and white vegetable fat, which is rolled out and used to cover a marzipan-coated fruit cake.

    Tempering
    Process to regulate the formation of stable fat crystals in chocolate after enrobing.

    Torte
    Refers to a large butter-sponge or other gateau sandwiched once or twice with fillings, creams, jams and jellies. The centre may be marked or cut out with a plain cutter, the remaining ring cut or marked into 16 segments, the central portion cut or marked in two and the whole reassembled, then decorated in any way desired. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  36453   National Certificate: Cake Decorating and Sugar Art  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2016-12-31  FOODBEV 
    Elective  20656   National Certificate: Flour Confectionery Baking  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 


    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.