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: 

Handle and bake off a range of frozen products in a craft baking or retail environment 
SAQA US ID UNIT STANDARD TITLE
123367  Handle and bake off a range of frozen products in a craft baking or retail 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 2  NQF Level 02 
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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
10691  Handle and bake-off of frozen dough products  Level 2  NQF Level 02  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the processing of frozen products.
  • Plan and prepare for the processing of frozen products.
  • Process the frozen products.
  • Produce baked or fried frozen products.
  • Perform end of production activities.

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

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

    UNIT STANDARD RANGE 
    Product range:

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in the processing of the following range of frozen products produced in a craft baking or retail environment.
  • Meat pies or sausage rolls.
  • Croissants or Danish pastries.
  • Sweet or savoury puff pastry products.
  • Crispy or soft rolls.
  • Bread products or doughnuts.
  • Muffins or biscuits.

    The learner will demonstrate competence in the ability to process one from each of the above categories.

    Process range:

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in a craft baking or retail environment using the following processes.
  • Defrosting, prooving, baking and cooling process.
  • The relevant finishing processes.

    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 Range: Final proover.
  • Elective Range: deck oven, rack oven, convection oven, doughnut fryer, hot plate.

    The learner will demonstrate competence in the ability to use all of the compulsory equipment range as well as at least 1 of the elective range. 

  • Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Describe the processing of frozen products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The storing and handling requirements of frozen products are identified and described with examples. 

    ASSESSMENT CRITERION 2 
    The impact and consequence of using non-conforming quality frozen products is explained in terms of its effect on the final baked and/or fried product. 

    ASSESSMENT CRITERION 3 
    The steps involved with processing the frozen products are described and the impact and consequences of not following these steps are explained according to recipe requirements, standard operating procedures and scientific principles. 

    ASSESSMENT CRITERION 4 
    The working principles and purposes of the equipment used to process the required range of frozen products are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The principles involved in the fermentation of dough are explained according to baking and scientific terms. 

    ASSESSMENT CRITERION 6 
    The baking and/or frying processes of various types of frozen products are described with reference to temperatures, oven spring, crumb formation and crust development and colour. 

    ASSESSMENT CRITERION 7 
    Food safety practices and procedures for processing are identified and explained in accordance with set requirements. 

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

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    The work area is prepared according to standard operating procedures in terms of cleanliness and safety. 

    ASSESSMENT CRITERION 3 
    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 4 
    Glazes, fillings and toppings for finishing of baked frozen products are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Work-site documents and recipes are interpreted according to recipe and scientific principles. 

    SPECIFIC OUTCOME 3 
    Process the frozen products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The frozen products are defrosted according to standard operating procedures and manufacturers recommendations. 

    ASSESSMENT CRITERION 2 
    Non-conforming products are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Problems during the processing of frozen products are identified and solved within the scope of the work. 

    ASSESSMENT CRITERION 4 
    Prooving processes for fermented dough are followed according to standard operating procedures, with reference to prooving time, temperature and humidity settings. 

    ASSESSMENT CRITERION 5 
    Work areas are cleaned and maintained during the working off of the dough according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Produce baked or fried frozen products. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    The oven and/or fryer is controlled according to recipe requirements regarding temperature, time, steam and damper settings where applicable. 

    ASSESSMENT CRITERION 3 
    The quality of the baked and/or fried frozen dough products meets recipe specification requirements. 

    ASSESSMENT CRITERION 4 
    Possible causes of baked frozen product faults are identified and descriptions are provided of techniques for prevention, limitation and correction. 

    ASSESSMENT CRITERION 5 
    The baked frozen products are decorated and finished according to recipe specification and organisational requirements. 

    SPECIFIC OUTCOME 5 
    Perform end of production activities. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Finished products are cooled, packed or 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 frozen products 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 handled and 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 frozen products, equipment, defrosting, proving, baking and finishing.
  • Evident in specific outcomes:
    > "Describe the processing of frozen products."
    > "Plan and prepare for the processing of frozen products."
    > "Process the frozen products."
    > "Produce baked or fried frozen products."
    > "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 frozen products in the craft baking environment as part of a production team.
  • Evident in specific outcomes:
    > "Plan and prepare for the processing of frozen products."
    > "Process the frozen products."
    > "Produce baked or fried frozen products."
    > "Finish frozen products."
    > "Perform end of production activities." 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for defrosting, proving, baking and finishing of frozen products.
  • Evident in specific outcomes:
    > "Plan and prepare for the processing of frozen products."
    > "Process the frozen products."
    > "Produce baked or fried frozen products."
    > "Finish frozen 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 frozen products.
  • Setting and controlling of craft bakery equipment. 

  • 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 baked products.
  • Evident in specific outcomes:
    > "Describe the processing of frozen products."
    > "Plan and prepare for the processing of frozen products."
    > "Process the frozen products."
    > "Produce baked or fried frozen 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 specific outcomes:
    > "Describe the processing of frozen products."
    > "Plan and prepare for the processing of frozen products."
    > "Process the frozen products."
    > "Produce baked or fried frozen products."
    > "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:
    > "Describe the processing of frozen products."
    > "Plan and prepare for the processing of frozen products."
    > "Process the frozen products."
    > "Produce baked or fried frozen products."
    > "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 
    This unit standard replaces unit standard 10691, "Handle and bake-off of frozen dough products", Level 2, 4 credits.

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

    Definition of terms:
  • Craft bakery: A bakery where the products produced are made using mainly hand craft skills with or without the use of equipment.
  • De-frosting: The process where a product that has been frozen solid at -18C is thawed out according to manufacturer's recommendation so that the product is back to its original state in readiness for proving and/or baking.
  • Dough fermentation: The process involving microorganisms converting sugar into carbon dioxide gas that aerates the dough.
  • Doughnut fryer: This can refer to either a commercial industrial bakery fryer or a pot of oil that is heated on a hot plate.
  • Dusting: Sprinkling of flour or icing sugar over a product using a sieve.
  • Food safety practices and procedures: Refers to good manufacturing practices, monitoring critical control points, HACCP's, practices against food contamination and personal hygiene.
  • Final proof: Refers to the period whereby the already fermented dough, produces gas to give the correct shape and volume before baking.
  • Finishing: Refers to the decoration of a product once it has been baked by either piping, adding of cream or other fillings, dusting, glazing, spinning and dipping.
  • Glazing: To cover with something that imparts a glossy surface. Bun glaze is brushed on the buns on removal from the oven so that the buns acquire a bright polish.
  • Piping: Mixtures that are 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.
  • Spinning: Fondant or chocolate is either placed into a greaseproof bag and a fine cut is made at the end or a spoon is used, it is held vertically and moved backwards and forwards across the product to produce fine lines of consistent thickness.
  • Standard operating procedures: Refers 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. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  50307   National Certificate: Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Elective  62709   National Certificate: Service Station Operations  Level 2  NQF Level 02  Reregistered  2023-06-30  W&RSETA 


    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. BPC HR Consultants 
    2. Candy Cat 
    3. Hibiscus Skills Training College (HILLCREST) (TP) 
    4. JESUA CONSULTANTS (Hartenbos) (WA) 
    5. Jesua Consultants (Pty) Ltd (MOSSEL BAY) (TP) 
    6. Spilamart cc T/A 1st Safety & Training (SABIE) (TP) 
    7. The Fresh Foods Academy (Pty) Ltd 
    8. Vumbhoni Trading (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.