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 THAT HAS PASSED THE END DATE: 

Interpret, formulate, test and cost balanced recipes for flour confectionary products 
SAQA US ID UNIT STANDARD TITLE
10678  Interpret, formulate, test and cost balanced recipes for flour confectionary products 
ORIGINATOR
SGB Food 
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 4  NQF Level 04  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

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:
  • Formulate and balance recipes for flour confectionery products,
  • Test the formulated recipes for flour confectionery products,
  • Document recipe specifications for flour confectionery products,
  • Calculate the direct cost of the finished products.

    This unit standard is intended for a person working in a craft baking environment who is responsible for interpreting, formulating, testing and cost balancing recipes for flour confectionery products.

    Range: Two different examples of formulating, testing, costing and documenting procedures must be completed choosing from two of the following product groups: batters, pastry, chemical aerated and sponges.

    This unit standard will contribute to the full development of the learner within the baking environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the baking environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills and knowledge:
  • Knowledge on baking ingredient functionality, purpose and composition.
  • Sound knowledge and skills regarding flour confectionery processing.
  • Applied knowledge regarding accounting principles. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is to interpret, formulate, test and cost balance recipes for flour confectionery products in a craft baking environment.

    In the context of this unit standard two different formulating, testing, costing and documenting procedures for flour confectionery products development must be completed choosing from two of the following product groups: batters, pastry, chemical aerated and sponges.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Formulate and balance recipes for flour confectionery products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The guidelines of the specified products are interpreted and explained according to principles and methodology recipe development. 

    ASSESSMENT CRITERION 2 
    2. The constraints effecting recipe formulation are identified and explained according to recipe development principles. 
    ASSESSMENT CRITERION RANGE 
    Constraints that effect recipe development refer to cost, production requirements, skills and equipment.
     

    ASSESSMENT CRITERION 3 
    3. The methodology of recipe construction and balance are interpreted and explained according to flour confectionery recipe principles. 

    ASSESSMENT CRITERION 4 
    4. The recipe for specific product is formulated according to recipe formulation methodologies, food safety, ingredients functionality and bakers percentage method. 
    ASSESSMENT CRITERION RANGE 
    Formulation of recipes includes past experience, existing recipes and literature. The bakers percentage method refers to expressing all other ingredients as a percentage of the flour component which is always 100 %.
     

    ASSESSMENT CRITERION 5 
    5. The recipe is re-formulated and adjusted according to principles and methodology recipe development. 
    ASSESSMENT CRITERION RANGE 
    Re-formulation refers to no-conformance of products intended quality specifications.
     

    ASSESSMENT CRITERION 6 
    6. Formulated and tested recipe is increased to production size and requirements according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Test the formulated recipes for flour confectionery products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The specified flour confectionery product is manufactured according to the formulated recipe formulation and methodology. 

    ASSESSMENT CRITERION 2 
    2. The procedures, ingredients and equipment used during testing period are recorded in given format according to recording policy and procedures. 
    ASSESSMENT CRITERION RANGE 
    Procedures refer to weights, temperatures, time periods, yield, baking methodology, procedures and cooling.
     

    ASSESSMENT CRITERION 3 
    3. The finished manufactured product is assessed according to the quality control specifications, product formulation brief and baking principles. 
    ASSESSMENT CRITERION RANGE 
    Quality control specifications include internal and external appearance, touch, taste and aroma.
     

    ASSESSMENT CRITERION 4 
    4. Problems regarding products not conforming to specifications are solved, corrective action, re-formulation and re-testing are done according to recipe formulation and testing methodology. 

    SPECIFIC OUTCOME 3 
    Document recipe specifications for flour confectionery products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Tested, formulated product recipe specifications are documented and stored according standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Specifications refer to ingredients, qualities, percentages, method, baking instructions and shelf life.
     

    ASSESSMENT CRITERION 2 
    2. The food and personal safety procedures and policies for the tested, formulated product must be documented according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The process parameters, quality control and assurance standards are documented according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Quality control standards include internal and external appearance, yield, shelf life, touch, taste, aroma and packaging.
     

    SPECIFIC OUTCOME 4 
    Calculate the direct cost of the finished products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The cost of the raw materials and packaging materials per unit are calculated according to accounting principles. 

    ASSESSMENT CRITERION 2 
    2. The yield based on the unit weight or portion size is calculated according to accounting principles. 

    ASSESSMENT CRITERION 3 
    3. A selling price with required gross profit margin is determined according to accounting and economic principles. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of formulating, testing, costing and documenting a new or existing flour confectionery product. Two different formulating, testing, costing and documenting exercises should be done. 
    		•

    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.

    Evident in all specific outcomes 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively.

    Evident in all specific outcomes 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations.

    Evident in all specific outcomes 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Evident in all specific outcomes 

    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 all specific outcomes 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Evident in all specific outcomes 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    Supplementary information

    Legal requirements

    The following acts and codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No, 63 of 1977,
  • Occupational Health and Safety Act, No. 85 of 1993,
  • SABS Food Hygiene Management Code 49: 1989.

    Definition of terms within this unit standard:

    Terminology and clarification/ explanation/ definition.

    Confectionery
    Refers to a generic term for cakes, pastries, gateaux, torten, fancies ect. normally used in a bakery, but excluding bread.

    Craft
    Refers to art or dexterity

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

    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. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  20656   National Certificate: Flour Confectionery Baking  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 


    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.