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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Prepare and cook basic dough products 
SAQA US ID UNIT STANDARD TITLE
7766  Prepare and cook basic dough products 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03 
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 
The learner will be able to produce a variety of basic dough products according to recipes specified by the organisation. Others must be taken into consideration during these processes, while a high standard of cleanliness is maintained at all times. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner should have a basic knowledge of food preparation and cooking. 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Clean and maintain preparation and cooking areas and equipment when preparing and cooking basic dough products. 
OUTCOME NOTES 
17. Given a situation where a customer is gluten intolerant, describe how to prepare and cook basic dough products that would be suitable.

18. Given a buffet where a bread display has to be made, describe how to go about the production of the items for the bread display. (What would it look like?) 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The importance of the relationship between time and temperature when preparing and cooking dough products in terms of costs, customer satisfaction, food hygiene and quality of food is explained. 
ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of observation, product sample and questioning.
  • Observation to cover a minimum of 2 types of dough and 3 preparation methods.
  • Product samples to cover a minimum of 4 products.
  • Question the learner on the remaining preparation methods and dough products. 
  • ASSESSMENT CRITERION RANGE 
  • Dough: white dough, wholemeal or wheatmeal dough or cornmeal, enriched dough.
  • Preparation methods: mixing, proving, folding, shaping/plaiting, rolling, glazing.
  • Dough products: scones, muffins, bread rolls, bread loaves, buns or doughnuts, pizza bases, naan or pita bread.
     

  • ASSESSMENT CRITERION 2 
    The importance of keeping preparation and cooking areas and equipment hygienically clean and the impact on the organisation if not doing so is explained. 

    ASSESSMENT CRITERION 3 
    The main contamination threats when preparing and cooking dough products are described. 

    ASSESSMENT CRITERION 4 
    Preparation and cooking areas and equipment are hygienically cleaned prior to and after use, according to OHS Act specifications and organisational requirements. 

    ASSESSMENT CRITERION 5 
    Prepared dough not for immediate use and finished dough products not for immediate consumption are hygienically stored. 

    SPECIFIC OUTCOME 2 
    Prepare, cook and finish basic dough products in accordance with organisational requirements. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Methods to identify cooked dough products are explained. 

    ASSESSMENT CRITERION 2 
    The correct combination, type, quality and quantity ingredients for basic dough products are selected in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of ingredients is: Baking powder, self-raising flour/plain flour/wholemeal flour, fresh yeast, dried yeast, fat/oil, sugar, eggs, milk or water.
     

    ASSESSMENT CRITERION 3 
    Dough products are prepared by using the appropriate preparation method in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of dough is: White, wholemeal, wheatmeal, cornmeal or enriched dough/ Range of preparation methods: Mixing, proving, folding, shaping/plaiting, rolling, glazing.
     

    ASSESSMENT CRITERION 4 
    Dough products are cooked and finished by using the appropriate cooking and finishing method according to recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of dough products is: Scones, muffins, bread rolls, bread loaves, buns or doughnuts, pizza bases, naan or pita bread.
     

    SPECIFIC OUTCOME 3 
    Respond to unexpected situations by adapting preparation and cooking performance. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Possible suggestions for preparing and cooking basic dough products for a gluten intolerant customer are described. 

    ASSESSMENT CRITERION 2 
    Possible suggestions of items for the production of a bread display are described. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred.

    The specific outcomes can be applied in a range of contexts. Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

    The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)
    Specific outcomes have been split into three categories:
    a) knowledge and understanding (what the learner must know and understand)
    b) decision-making and acting (what the learner must do)
    c) adapting performance ( including reflexive competence)
    In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 6,7,8,9,12,15) 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems (Specific Outcome 1,2,6,8) 

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

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • Learning would best be achieved by practicing preparation and cooking of various dough products.
  • Practice and master basic preparation methods such as proving, rolling and shaping.
    1. Prepare and bake whole-wheat cheese scones.
    2. Prepare and bake fruit muffins.
    3. Prepare and fry jam doughnuts.
    4. Prepare and bake a pizza.
    5. Prepare, bake and fill pita bread.
    6. Prepare bake, glaze and ice Chelsea buns.
  • Learner must demonstrate the ability to follow recipes and measure accurately.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended. The learner's competence on this standard should be checked prior to employment.
  • A new employee should be able to achieve this standard within 4 months of being trained.
  • Outcomes of this unit can be used as indicators of performance slipping. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 
    Elective  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Reregistered  2021-06-30  As per Learning Programmes recorded against this Qual 
    Elective  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2015-03-13  CATHSSETA 


    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.