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 chemical aerated dough products in a craft baking environment 
SAQA US ID UNIT STANDARD TITLE
123375  Produce a range of chemical aerated dough products 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 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
10679  Manufacture chemically aerated flour confectionery products in a craft bakery environment  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 production of chemical aerated dough products.
  • Plan and prepare for the production of chemical aerated dough products.
  • Process the chemical aerated dough products.
  • Produce baked or fried chemical aerated dough products.
  • Perform end of production activities.

    This unit standard is intended for a person working in craft baking environment who produces a range of chemical aerated dough 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 1. 

    UNIT STANDARD RANGE 
    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 chemical aerated dough products produced in a craft-baking environment.
  • Compulsory Range: plain scones, fruited scones, rock buns.
  • Elective Range: scone rings, whole wheat scones, savoury scones, rusk's, koeksisters, soda bread.

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

    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 chemical aerated dough products using the creaming method, rubbing-in method using scratch and pre-mixers.
  • Process scones by hand and/or by machine, this includes mixing, scaling, rounding, resting, rolling, cutting and or dividing, shaping and egg washing.

    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: planetary mixer, balance scale and/or electronic scale, rolling pin, scone cutters, deck oven, rack oven.
  • Elective Range: bun divider/moulder, pastry sheeter, doughnut fryer.

    The learner will demonstrate competence in the ability to use all of the compulsory equipment range and or the elective range. 

  • Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Explain the production of chemical aerated dough products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The functions of the food ingredients used in the chemically aerated dough production processes are identified and explained with examples. 

    ASSESSMENT CRITERION 2 
    The impact and consequences of using non-conforming quality ingredients or incorrect quantities of ingredients are explained in terms of its effect on the chemically aerated dough and the finished products. 

    ASSESSMENT CRITERION 3 
    The working principles and purposes of the equipment used to produce the required range of chemical aerated dough products are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The principles involved in the chemical aeration are explained according to baking and scientific principles. 

    ASSESSMENT CRITERION 5 
    The importance of following the mixing process according to standard operating procedures is explained with reference to mixing speed, mixing time, and temperatures. 

    ASSESSMENT CRITERION 6 
    The steps in the processing of chemically aerated dough products are described and the consequences of not following these steps are explained according to recipe specifications and scientific principles. 

    ASSESSMENT CRITERION 7 
    The baking or frying processes of various types of chemical aerated dough products are described with reference to temperature, time, aeration and colour. 

    ASSESSMENT CRITERION 8 
    Food safety practices and procedures for processing are identified and explained. 

    SPECIFIC OUTCOME 2 
    Plan and prepare for the processing of chemical aerated dough products. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    Recipes are prepared and calculated for the production of chemical aerated dough products. 

    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 
    The ingredients are checked to confirm sufficient quantity and quality. 

    ASSESSMENT CRITERION 6 
    The ingredients are scaled correctly according to site-specific recipe. 

    ASSESSMENT CRITERION 7 
    Non-conforming ingredients are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    Work-site documents and recipes are correctly interpreted according to recipe and scientific principles. 

    SPECIFIC OUTCOME 3 
    Process the chemical aerated dough products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The chemical aerated dough is mixed to the required consistency, development and temperature according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The chemical aerated dough is worked off according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Wastage is limited during the working off process. 

    ASSESSMENT CRITERION 4 
    Problems during the working off of the chemically aerated dough are identified and solved within the scope of the work. 

    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 chemical aerated dough 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 chemical aerated dough products meets recipe specification requirements. 

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

    SPECIFIC OUTCOME 5 
    Perform end of production activities. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Chemical aerated dough 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 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 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 food ingredients, equipment, chemical aeration process, working off of the dough, mixing, and baking.
  • Evident in specific outcomes:
    > "Explain the production of chemical aerated dough products."
    > "Plan and prepare for the processing of chemical aerated dough products."
    > "Process the chemical aerated dough products."
    > "Produce baked or fried chemical aerated dough 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 chemical aerated dough products in the craft baking environment as part of a production team.
  • Evident in specific outcomes:
    > "Plan and prepare for the production of chemical aerated dough products."
    > "Process the chemical aerated dough products."
    > "Produce baked or fried chemical aerated dough products."
    > "Perform end of production activities." 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for mixing, working off and baking of chemical aerated dough products.
  • Evident in specific outcomes:
    > "Plan and prepare for the production of chemical aerated dough products."
    > "Process the chemical aerated dough products."
    > "Produce baked or fried chemical aerated dough 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:
  • Calculating, preparing and interpreting recipes.
  • Completing documentation regarding the processing of bread products.
  • Setting and controlling of bakery equipment.
  • Evident in specific outcomes:
    > "Plan and prepare for the production of chemical aerated dough products."
    > "Process the chemical aerated dough products."
    > "Produce baked or fried chemical aerated dough 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:
  • 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 chemical aerated dough products.
  • Evident in specific outcomes:
    > "Explain the production of chemical aerated dough products."
    > "Plan and prepare for the processing of chemical aerated dough products."
    > "Process the chemical aerated dough products."
    > "Produce baked or fried chemical aerated dough 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:
    > "Explain the production of chemical aerated dough products."
    > "Plan and prepare for the processing of chemical aerated dough products."
    > "Process the chemical aerated dough products."
    > "Produce baked or fried chemical aerated dough 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:
    > "Explain the production of chemical aerated dough products."
    > "Plan and prepare for the processing of chemical aerated dough products."
    > "Process the chemical aerated dough products."
    > "Produce baked or fried chemical aerated dough 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 10679, "Manufacture chemically aerated flour confectionery products in a craft bakery environment", Level 2, 8 credits.

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

    Definition of terms:
  • Chemical aeration: Is the use of chemical substances such as baking powders which consist of an acid substance together with bicarbonate of soda. These chemicals produce carbon dioxide gas when either wetted and/or heated expands the dough and/or product during processing and/or baking.
  • Craft bakery: A bakery where the products produced are made using mainly hand craft skills with or without the use of equipment.
  • Dividing: Dough is cut and scaled to required weight, shape and or size.
  • Doughnut fryer: This can refer to either a commercial industrial bakery fryer or a pot of oil that is heated on a hot plate.
  • Egg-wash: Beaten egg or a mixture of eggs and milk are used to glaze chemical aerated dough products before baking.
  • Food safety practices and procedures: Refers to good manufacturing practices, monitoring critical control points, HACCP's, practices against food contamination and personal hygiene.
  • Protective clothing/gear: Refers to clothing that safeguards the person and the product.
  • Resting: Time period given to the chemical aerated dough in order for the gluten to recover from the stretching of the mixing and working off processes. If resting period is not given the result will be a product that is mis-shaped.
  • Rounding: Refers to shaping the dough piece into a round ball ready for working off.
  • 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.
  • Working Off: The process of rounding, resting, rolling, cutting and or dividing, shaping and egg-washing. 

  • 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 


    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.