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: 

Produce a range of cakes in a craft baking environment 
SAQA US ID UNIT STANDARD TITLE
123361  Produce a range of cakes in a craft baking environment 
ORIGINATOR
SGB Food Manufacturing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03  16 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the production of cake.
  • Plan and prepare for the production of cakes.
  • Process the cake mixture.
  • Produce baked cakes.
  • Finish cakes.
  • Perform end of production activities.

    This unit standard is intended for a person working in craft baking environment who produces a range of cake products. 

  • 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. 

    UNIT STANDARD RANGE 
    Unit standard product range

    The learner will successfully complete this unit standard by demonstrating foundational, practical and reflective competency in the production of the following range of cake batter products produced in a craft baking environment:
  • Compulsory range: vanilla sponge cake, chocolate sponge cake, madeira cake, fruit cake, swiss roll.
  • Elective range: date loaf, ginger loaf, banana bread.

    The learner will demonstrate competence in the ability to produce all of the products in the compulsory range as well as at least one from the elective range.

    The learner will demonstrate competence in the ability to finish at least one of the compulsory range with fresh cream and one with butter cream.

    Unit standard process range

    The learner will successfully complete this unit standard by demonstrating foundational, practical and reflective competency in a craft baking environment using the following processes:
  • Produce cake using the sugar batter process, flour batter process, all in process and whisking process this includes working from scratch and premix recipes.
  • Process cakes include mixing, depositing, baking, cooling and finishing.

    Unit standard equipment range

    The learner will successfully complete this unit standard by demonstrating foundational, practical and reflective competency in a craft baking environment using the following range of equipment:
  • Compulsory equipment range: planetary mixer, balance scale and/or electronic scale.
  • Elective range: deck oven and/or rack oven and/or, convection oven, depositors.

    The learner will demonstrate competence in the ability to use all of the compulsory equipment range as well as at least one type of oven. 

  • Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Explain the cake making processes. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The composition of flour and eggs are explained according to baking and scientific principles. 

    ASSESSMENT CRITERION 2 
    The functions of flour, egg, sugar, fat, baking powders, water and milk used in the cake making processes are explained according to the baking and scientific principles. 

    ASSESSMENT CRITERION 3 
    The principles involved in the mechanical and chemical aeration of the cake mixtures and batters are explained according to baking and scientific principles. 

    ASSESSMENT CRITERION 4 
    The importance of following the mixing processes according to standard operating procedures is explained with reference to process:
  • Mixing speed, mixing time and temperatures. 
  • ASSESSMENT CRITERION RANGE 
    This also include the impact and consequences of using non-conforming quality ingredients or incorrect quantities of ingredients are explained in terms of its effect on the cake mixtures and the finished products.
     

    ASSESSMENT CRITERION 5 
    The baking process of the cake products are described with reference to shape, texture, volume and colour. 

    ASSESSMENT CRITERION 6 
    Food safety practices and procedures for processing are identified and explained in accordance with baking and scientific principles. 

    SPECIFIC OUTCOME 2 
    Plan and prepare for the processing of cake batter products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The personal hygiene and protective clothing requirements are met according to the principles of food legislation. 

    ASSESSMENT CRITERION 2 
    Recipes are prepared and ingredients calculated, checked and scaled for the production of cakes. 

    ASSESSMENT CRITERION 3 
    The work area is prepared according to standard operating procedures in terms of cleanliness and safety. 

    ASSESSMENT CRITERION 4 
    The equipment is checked and prepared according to standard operating procedures to ensure that everything is working and there is sufficient capacity to meet production requirements. 

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

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

    SPECIFIC OUTCOME 3 
    Process the cake mixtures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The ingredients are mixed, blended, and/or whisked to the required consistency, and temperature according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The cake mixture is deposited according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Problems during the working off of the cake mixtures are identified and solved within the scope of the work. 

    ASSESSMENT CRITERION 4 
    Work areas are cleaned and maintained during the working off of the cake mixtures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Produce baked cakes. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The oven is operated, loaded and unloaded according to safety requirements and standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The oven is controlled according to recipe requirements regarding temperature and time. 

    ASSESSMENT CRITERION 3 
    The quality of the baked cakes meets recipe specification requirements. 

    ASSESSMENT CRITERION 4 
    Cake faults and possible causes are identified and descriptions are provided of techniques for prevention, limitation and correction. 

    SPECIFIC OUTCOME 5 
    Finish cakes. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Fillings and toppings for the cakes are prepared according to according to site specific recipes, and standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The cakes are cooled and prepared for finishing according to standard operating procedure. 

    ASSESSMENT CRITERION 3 
    The cakes are filled, coated, dusted or sugared and/or decorated according to recipe specifications and standard operating procedure. 

    ASSESSMENT CRITERION 4 
    Problems during the finishing of the cakes are identified and solved within the scope of the work. 

    SPECIFIC OUTCOME 6 
    Perform end of production activities. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Cakes are packed and displayed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Unused food ingredients are handled and stored according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Work area, equipment and utensils are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 7 
    Waste from the cleaning process is stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    Process records are completed and kept according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this qualification must be registered as an assessor with the relevant Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant Education, Training, Quality, Assurance (ETQA) Body, or by an ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • 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 as well as the integrated competence described in the Qualification.
  • Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • 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:
  • Solve common problems associated with food ingredients, equipment, mixing, depositing, baking, cooling, finishing and end of production activities.

    Evident in specific outcomes:
  • Explain the cake making processes.
  • Plan and prepare for the processing of cake batter products.
  • Process the cake mixtures.
  • Produce baked cakes.
  • Finish cakes.
  • Perform end of production activities. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community:
  • Produce a range of cakes in the craft baking environment as part of a production team.

    Evident in specific outcome:
  • Plan and prepare for the production of cakes.
  • Process the cake mixtures.
  • Produce baked cakes.
  • Finish cakes.
  • Perform end of production activities. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for mixing, depositing, baking, cooling and finishing a range of cakes.

    Evident in specific outcome:
  • Plan and prepare for the production of cakes.
  • Process the cake mixtures.
  • Produce baked cakes.
  • Finish cakes.
  • 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:
  • Calculating, preparing and interpreting recipes.
  • Completing documentation regarding the processing of a range of cakes.
  • Setting and controlling of bakery equipment.

    Evident in specific outcome:
  • Plan and prepare for the production of cakes.
  • Process the cake mixtures.
  • Produce baked cakes.
  • Finish cakes.
  • 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:
  • Applying cleaning principles and procedures to ensure the safety of personal and the environment.
  • Understanding and applying food safety and safety practices and procedures regarding the processing of a range of cakes.

    Evident in specific outcomes:
  • Explain the cake making processes.
  • Plan and prepare for the processing of cake batter products.
  • Process the cake mixtures.
  • Produce baked cakes.
  • Finish cakes.
  • 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 specific outcomes:
  • Explain the cake making processes.
  • Plan and prepare for the processing of cake batter products.
  • Process the cake mixtures.
  • Produce baked cakes.
  • Finish cakes.
  • Perform end of production activities. 

  • UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large:
  • Reflecting and exploring a variety of strategies in order to learn more effectively.
  • Participating responsible within the craft bakery environment.

    Evident in specific outcomes:
  • Explain the cake making processes.
  • Plan and prepare for the processing of cake batter products.
  • Process the cake mixtures.
  • Produce baked cakes.
  • Finish cakes.
  • Perform end of production activities. 

  • UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

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

    UNIT STANDARD NOTES 
    Legislations:
  • Occupational Health and Safety Act No. 85 of 1993.
  • Health Act, No 63 of 1977.

    Definition of terms:

    All-in Method:
  • Can refer to either a pre-mix where egg or liquid is added or where all ingredients are scaled from a scratch recipe, whether premix or scratch recipe all the ingredients are mixed together to form a clear mixture ready for depositing.

    Coat:
  • To cover a cake with a topping using a pallet knife or decorating tool in order to produce a smooth surface.

    Composition:
  • The individual parts; chemical or microbiological that make up the whole of the food ingredient.

    Craft bakery:
  • A bakery where the products produced are made using mainly hand craft skills with or without the use of equipment.

    Finishing:
  • Refers to the adding of cream or fillings, coating, piping, decorating, sugaring or dusting, cutting or marking ready for merchandising or packaging.

    Flour Batter:
  • A batter where fat and flour is creamed together, and egg and sugar is whisked together and then the two mixtures combined.

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

    Mixtures:
  • Refers to both batters and sponges. (see flour batter, sugar batter and whisking method definitions.)

    Pipe:
  • Mixture that is extruded through a plain or fancy piping tube to form a shape.

    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 Batter:
  • Fats and sugar are creamed together and then the eggs are gradually added after which the flour is folded in.

    Whisking Method:
  • Eggs and sugar are whisked into foam and then the flour is folded into the foam. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  50308   National Certificate: Bread and Flour Confectionery Baking  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  50307   National Certificate: Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. 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.