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 QUALIFICATION THAT HAS PASSED THE END DATE: 

National Certificate: Craft Bread and Flour Confectionery Baking 
SAQA QUAL ID QUALIFICATION TITLE
20654  National Certificate: Craft Bread and Flour Confectionery Baking 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 2  NQF Level 02  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 0160/05  2005-08-23  2006-04-20 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-20  

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 qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
50307  National Certificate: Bread and Flour Confectionery Baking  Level 2  NQF Level 02  124  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able manufacture and decorate a basic range of chemically aerated flour confectionery products, non-fermented sweet and savoury products using short and puff pastry and a craft fermented products craft within the flour confectionery, craft bread baking or hospitality processing environment. This qualification forms the foundation for specialising in flour confectionery and craft bread specialty products. This qualification also focuses on the full development of the learner and further mobility and transportability within the flour confectionery processing, craft bread baking and hospitality environment.

This qualification will allow a person to advance to a qualification in flour confectionery baking or craft bread baking on NQF level 3. This qualification will enhance the social status and productivity within the baking industry.

Rationale of the qualification

This qualification is aimed at learners entering the flour confectionery and craft bread baking industry via SMME, wholesale and retail, food preparation and baking manufacturing environment.
This qualification reflects the workplace-based needs of the flour confectionery and craft bread baking industry that is expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the baking and hospitality industry and provides the flexibility to pursue different careers in the baking industry and articulation within the hospitality industry. The level of flexibility within the range of electives will allow the individual to peruse a career within wholesale and retail, food preparation and baking environment. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
A knowledge, comprehension and application of language and mathematics on ABET level 3.

Recognition of prior learning

This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. 

RECOGNISE PREVIOUS LEARNING? 
Y 

QUALIFICATION RULES 
N/A 

EXIT LEVEL OUTCOMES 
1. Maintain and apply good manufacturing and safety practices in a baking processing environment.
2. Manufacture and decorate chemically aerated flour confectionery products.
3. Manufacture a range of non fermented flour confectionery products using short and puff pastry.
4. Manufacture a range of basic craft fermented products.
5. Practice self management within a baking manufacturing facility. 

ASSOCIATED ASSESSMENT CRITERIA 
1.
  • Knowledge and comprehension regarding personal safety practices in baking environment is applied according to standard operating procedures and safety requirements,
  • Personal health, hygiene and presentation in a baking manufacturing environment is maintained according to the Occupational Health and Safety Act,
  • Knowledge and comprehension regarding the effect of micro-organisms on personal health, hygiene and product safety is applied.

    2.
  • Preparation of flour confectionery mixes including working from scratch and using premixes.
  • A range of chemically aerated flour confectionery products are baked and fried according to standard operating procedures.
    Range: Scones, muffins, rusks, American donunts and koeksisters must be manufactured
  • Chemically aerated flour confectionery products are finished and decorated according to standard operating procedures.

    3.
  • Manufacture flour confectionery products using short and puff pastry. The Scotch, German, French and Continental pastry manufacturing methods using premixes and working from scratch must be demonstrated.
  • Manufacture non- fermented sweet and savoury flour confectionery products using short and puff pastry.

    4.
  • Preparation of craft fermented dough, working from scratch, using premixes and bulk fermentation.
  • A basic range of baked and fried craft fermented products are manufactured:
    Range: Whole-wheat bread (sandwich and open top loafs), soft-, crispy rolls and vetkoek.

    5.
  • Practice self management skills within a flour and craft bread manufacturing facility.
  • Knowledge and comprehension regarding supply and demand within the flour and craft bread manufacturing environment is applied.

    Integrated Assessment

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to produce a basic range of craft bread and flour confectionery products within the flour confectionery, craft bread baking or hospitality processing environment.

    The identification and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

    Applicable assessment tool(s) to establish foundational, reflexive and embedded knowledge, problem solving and the application of the world as a set of related systems within the manufacturing environment.

    A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.
    Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.
    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 
    		•

    INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian, New Zealand and German qualifications. 

    ARTICULATION OPTIONS 
    This qualification will allow a person to articulate to other baking, hospitality or food processing qualifications on NQF level 3. 

    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 ETQA.
  • Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQAs policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.
  • 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, exit level outcomes as well as the integrated competence described in the qualification. 
    		•

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    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.
    Criteria for registration of assessors

    Assessors need experience in the following areas:
    Interpersonal skills, subject matter and assessment.
    The assessor needs to be competent in the planning and conducting of assessment of learning outcomes and in the design and development of assessments as described in the unit standard Plan and conduct assessment of learning outcomes NQF level 5. Subject matter experience must be well developed within the field of plant bread baking. The assessor must have completed:
  • A similar qualification with a minimum of 6-12 months field experience after he/she has completed the qualification or,
  • National certificate in flour confectionery baking and craft bread baking on NQF 3 or,
  • Master baking qualification on level 6 or higher.
    The subject matter experience of the assessor can be established by recognition of prior learning.
    Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body. 
    		•

    NOTES 
    This qualification has been replaced by qualification 50307, which is "National Certificate: Craft Bread and Flour Confectionery Baking", Level 2, 124 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  9105  Apply personal safety practices in a food manufacturing environment  Level 1  NQF Level 01  4 
    Core  9063  Clean and sanitise food manufacturing equipment and surfaces manually  Level 1  NQF Level 01  3 
    Core  9125  Apply knowledge of the effect of micro-organisms on personal health, hygiene and food safety  Level 2  NQF Level 02  4 
    Core  10684  Manufacture a range of craft fermented products  Level 2  NQF Level 02  20 
    Core  10679  Manufacture chemically aerated flour confectionery products in a craft bakery environment  Level 2  NQF Level 02  8 
    Core  114217  Manufacture non-fermented flour confectionery products using short pastry and puff pastry  Level 2  NQF Level 02  12 
    Fundamental  8963  Access and use information from texts  Level 2  NQF Level 02  5 
    Fundamental  9009  Apply basic knowledge of statistics and probability to influence the use of data and procedures in order to investigate life related problems  Level 2  NQF Level 02  3 
    Fundamental  9122  Demonstrate knowledge of introductory principles of chemistry and physics  Level 2  NQF Level 02  4 
    Fundamental  7480  Demonstrate understanding of rational and irrational numbers and number systems  Level 2  NQF Level 02  3 
    Fundamental  9008  Identify, describe, compare, classify, explore shape and motion in 2-and 3-dimensional shapes in different contexts  Level 2  NQF Level 02  3 
    Fundamental  8962  Maintain and adapt oral communication  Level 2  NQF Level 02  5 
    Fundamental  8967  Use language and communication in occupational learning programmes  Level 2  NQF Level 02  5 
    Fundamental  7469  Use mathematics to investigate and monitor the financial aspects of personal and community life  Level 2  NQF Level 02  2 
    Fundamental  9007  Work with a range of patterns and functions and solve problems  Level 2  NQF Level 02  5 
    Fundamental  8964  Write for a defined context  Level 2  NQF Level 02  5 
    Elective  14110  Demonstrate an understanding of fundamental concepts and principles in the natural sciences  Level 1  NQF Level 01  5 
    Elective  14569  Demonstrate an understanding of how to participate effectively in the workplace  Level 1  NQF Level 01  3 
    Elective  14656  Demonstrate an understanding of sexuality and sexually transmitted infections including HIV/AIDS  Level 1  NQF Level 01  5 
    Elective  13998  Demonstrate an understanding of the principles of supply and demand, and the concept: production  Level 1  NQF Level 01  2 
    Elective  14096  Understand and apply technological knowledge and skills in Processes  Level 1  NQF Level 01  2 
    Elective  7609  Apply food handling retail or wholesale practices  Level 2  NQF Level 02  20 
    Elective  10685  Manufacture a basic range of sweet fermented products in a craft bakery  Level 2  NQF Level 02  15 
    Elective  7547  Operate a personal computer system  Level 2  NQF Level 02  6 
    Elective  8765  Pre-batch food raw materials  Level 2  NQF Level 02  4 
    Elective  7548  Use personal computer operating system  Level 2  NQF Level 02  3 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    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. College of Cape Town 


    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.