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: 

Manufacture craft baked flour confectionery products using sugar, flour and all-in batter methods 
SAQA US ID UNIT STANDARD TITLE
10680  Manufacture craft baked flour confectionery products using sugar, flour and all-in batter methods 
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 3  NQF Level 03  12 
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:
  • Demonstrate an understanding of the production of craft flour confectionery products using sugar, flour and in all-in batter methods,
  • Plan and prepare for the processing of craft flour confectionery products using sugar, flour and all in batter methods,
  • Bake craft flour confectionery products,
  • Finish and decorate craft flour confectionery products,
  • Perform end of production activities.

    This unit standard is intended for a person working in a craft baking environment who is responsible for manufacturing craft flour confectionery products using the flour, sugar and all- in batter methods and basic decorating of craft flour confectionery products.

    Range: Sugar, flour and all in batter method include the manufacturing of plain and fruited cakes.
    The finishing and basic decoration includes frosting, coating, topping, glazing, dipping, icing, brushing, sprinkling and dusting. Recipes must include working from scratch except for the all-in batter method.

    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:
  • Demonstrate understanding of and use the number system.
  • Demonstrate understanding of appropriate measurements and relationships between different units of measure, and solve problems involving measurement, volume and time.
  • Read and respond to a range of text types.
  • Understanding of health and safety requirements in a baking environment. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is processing, baking and basic decorating of sugar, flour and all in batter methods in a craft baking environment.

    In the context of this unit standard manufacturing of craft baked flour confectionery products using sugar, flour and all in batter methods include the manufacturing of plain and fruited cakes. Recipes must include working from scratch, except for the all-in batter method. Basic decorating refers to frosting, coating, topping, glazing, dipping, icing, brushing, sprinkling and dusting.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person towards certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of production. 
    OUTCOME NOTES 
    Demonstrate an understanding of the production of craft flour confectionery products using sugar, flour and in all-in batter methods. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of the correct mass and volume of the ingredients, in terms of the final quality of the product, are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The functions of the food ingredients used in the formulation of craft flour confectionery products using sugar, flour and all-in batter methods are identified and explained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The impact and consequences of not using the correct ingredients, quantity and quality are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The importance of following the mixing procedures of food ingredients according to standard operating procedures is explained. 
    ASSESSMENT CRITERION RANGE 
    Mixing procedure refers to:
  • Correct quantities of food ingredients,
  • Specific sequence during mixing,
  • Correct mixing rate,
  • Importance of temperature.
     
    		•

    ASSESSMENT CRITERION 5 
    5. The principles and processes of incorporating air in the batter are explained according to baking and scientific principles. 

    ASSESSMENT CRITERION 6 
    6. The mixing processes of craft flour confectionery products using sugar, flour and all-in batter methods are described according to scientific principles. 

    ASSESSMENT CRITERION 7 
    7. The working procedures and purposes of the equipment used to produce craft flour confectionery products using the sugar, flour and all-in batter methods are described according to standard operating procedures. 

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

    ASSESSMENT CRITERION 9 
    9. The importance of following the standard operating procedures are described in terms of safety, resources, optimisation and productivity. 

    ASSESSMENT CRITERION 10 
    10. The consequences of poor practice and methods used during processing are described according to food and personal safety, productivity, wastage, health and customer relations. 

    SPECIFIC OUTCOME 2 
    Plan and prepare for the processing of craft flour confectionery products. 
    OUTCOME NOTES 
    Plan and prepare for the processing of craft flour confectionery products using sugar, flour and in all-in batter methods. 
    OUTCOME RANGE 
    Recipes must include working from scratch except for the all-in batter method. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area, utensils and equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    3. The ingredients are confirmed and maintained according to particular recipe and standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Confirming refers to sufficient quantity, quality and correct type according to work-site recipe(s).
    Maintaining refers to all the work-site requirements in order to maintain the quality of the ingredients.
     

    ASSESSMENT CRITERION 4 
    4. Mixing equipment is inspected and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Non-conforming ingredients are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Work-site documents and recipes are correctly interpreted according to recipe and scientific principles. 

    ASSESSMENT CRITERION 7 
    7. The batters, after mixing, conform to intended end-product specifications in terms of consistency, temperature and colour parameters. 

    ASSESSMENT CRITERION 8 
    8. The wastage of batters are limited according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Problems during preparation of craft flour confectionery products using the sugar, flour and all- in batter methods are identified and solved within the scope of work. 

    ASSESSMENT CRITERION 10 
    7. Mixtures are produced so that they conform to product specification regarding consistency, temperature, volume and colour according to standard operating procedures. 

    ASSESSMENT CRITERION 11 
    8. Mixtures are worked off for baking in accordance with the recipe. 
    ASSESSMENT CRITERION RANGE 
    Worked off refers to scaling, depositing, spreading and pre-baked decoration.
     

    ASSESSMENT CRITERION 12 
    9. The wastage of batters is limited according to standard operating procedures. 

    ASSESSMENT CRITERION 13 
    10. Problems during preparation of craft flour confectionery products using the sugar, flour and all- in batter methods are identified and solved within the scope of work. 

    SPECIFIC OUTCOME 3 
    Bake craft flour confectionery products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The oven is operated and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Operating and controlling refer to temperature setting, loading, baking, unloading and cooling of the oven.
     

    ASSESSMENT CRITERION 2 
    2. The process parameters during baking are controlled according the recipe and standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Quality and quantity of flour confectionery are produced according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Quality refers to size, colour and, texture, internal structure and general appearance.
     

    ASSESSMENT CRITERION 4 
    4. The flour confectionery products are handled and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The baked flour confectionery products are released for finishing and decorating according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the baked flour confectionery products can only take place if any other process-related problems are solved within scope of work in order to ensure product quality.
     

    ASSESSMENT CRITERION 6 
    6. Work areas are kept and maintained during preparing of batters and baking procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Finish and decorate craft flour confectionery products. 
    OUTCOME RANGE 
    Finishing and decoration include frosting, coating, topping, glazing, dipping, icing, brushing, sprinkling and dusting. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The baked products are handled and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Handling and maintaining of baked flour confectionery products refer to time and rate of cooling, packing and storing of products in order to allow for finishing and packing.
     

    ASSESSMENT CRITERION 2 
    2. Finishing and decorating mixtures are prepared, handled and maintained and stored according to recipe and standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Baked craft flour confectionery products are finished and decorated according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Decorated craft flour confectionery products are handled and prepared for displaying or packaging. 

    SPECIFIC OUTCOME 5 
    Perform end of production activities. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Unused food ingredients are handled and stored according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Work area, equipment and utensils are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 6 
    6. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Process records are completed and kept according to standard operating procedures. 


    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 production baking and basic decorating of sugar, flour and all in batter methods must be produced in craft bakery environment. Recipes must include working from scratch except for the all-in batter method. 
    		•

    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:
  • Solving common problems associated with mixing, baking and decorating of plain and fruited baked confectionery products manufactured from sugar, flour and all-in batter methods.

    Evident in the specific outcomes
  • Plan and prepare for the processing of craft flour confectionery products using sugar, flour and in all-in batter methods
  • Bake craft flour confectionery products
  • Finish and decorate craft flour confectionery products. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.

    Evident in all specific outcomes 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for mixing, baking, cooling and decorating of plain and fruited cakes.

    Evident in specific outcomes
  • Plan and prepare for the processing of craft flour confectionery products using sugar, flour and in all-in batter methods
  • Bake craft flour confectionery products
  • Finish and decorate craft flour confectionery products. 
    		•

    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 flour confectionery products using sugar, flour and all in batter methods flour confectionery products.

    Evident in specific outcomes
  • Plan and prepare for the processing of craft flour confectionery products using sugar, flour and in all-in batter methods
  • Finish and decorate craft flour confectionery 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:
  • Explaining, understanding and applying the baking processes.
  • Applying the mixing, baking and cooling procedures.
  • Applying cleaning principles and procedures.

    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.

    All-in batter
    Refers to pre-mix type of mixes where only eggs or liquids are added when preparing a batter.

    Blending method
    Refers to lightly mixing together e.g. blending flour or fruit into cake batter. Normally used in manufacturing of high-ratio cakes.

    Coat
    Refers to covering a cake with a topping, cream or almond paste.

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

    Craft
    Refers to art or dexterity

    Dust
    Refers to sprinkling of flour or sieving of icing sugar.

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

    Flour batter method
    Refers to fats and an equal weight of flour being creamed together until light and fluffy. To this is added semi-stiff sponge of eggs and equal weight of sugar. Remainder of the sugar is dissolved in the milk and added next, followed by the remainder of the flour with which has been sieved the baking powder. Fruit is added last of all.

    Frost
    Refers to coating with a topping.

    Glaze
    Refers to iced, glossy or lustrous.

    Protective clothing/gear
    Refers to clothing that safeguards the person and the product.

    Pipe
    Refers to mixtures that are extruded through a plain or fancy piping tube to form a shape.

    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.

    Sugar batter method
    Refers to a method of making cakes in which fats are creamed with the sugar to a light cream with which the eggs, colouring and flavouring materials are blended before the flour and baking powder (and milk if required) are amalgamated. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  36453   National Certificate: Cake Decorating and Sugar Art  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2016-12-31  FOODBEV 
    Core  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.