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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Manufacture non-fermented flour confectionery products using short pastry and puff pastry 
SAQA US ID UNIT STANDARD TITLE
114217  Manufacture non-fermented flour confectionery products using short pastry and puff pastry 
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 2  NQF Level 02  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 non-fermented flour confectionery products using short and puff pastry,
  • Plan and prepare for the processing of non-fermented flour confectionery pastry products,
  • Manufacture short pastry and puff pastry,
  • Manufacture pastry fillings,
  • Assemble and bake non-fermented flour confectionery pastry products,
  • Finish off non-fermented flour confectionery pastry products,
  • Perform end of production activities.

    This unit standard is intended for a person working in a craft baking environment who is responsible for the baking and finishing of non-fermented flour confectionery products using short and puff pastry.

    This unit 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 who is responsible for the manufacturing and finishing of non-fermented flour confectionery pastry products using short and puff pastry.

    In the context of this unit recipes must include working from scratch. Pastry manufacturing must include two of the following methods Scotch, French/Continental and English methods.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the production of non-fermented flour confectionery products. 
    OUTCOME NOTES 
    Demonstrate an understanding of the production of non-fermented flour confectionery products using short and puff pastry. 

    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 non-fermented flour confectionery products using short and puff pastry 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 manufacturing short pastry and puff pastry are explained according to baking and scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Puff pastry processes to be described are Scotch, French/Continental and English methods.
     

    ASSESSMENT CRITERION 6 
    6. The principles of the lamination processes, possible faults and corrective actions are explained according to baking and scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Principles refer to number of turns, temperatures, resting time, consistency and rate of reduction.
     

    ASSESSMENT CRITERION 7 
    7. The working procedures and purposes of the equipment used to produce non-fermented sweet and savoury flour confectionery products 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 non-fermented flour confectionery pastry products. 

    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.Utensils and equipment include: scales, pastry sheeter and/or rolling pin, mixers, ovens, hot-plate, depositing equipment, whisks, scrapers, knives, spatulas and piping bags.
     

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

    SPECIFIC OUTCOME 3 
    Manufacture short pastry and puff pastry. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The mixing equipment is inspected and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Work-site documents and recipes are correctly interpreted according to recipe and scientific principles. 

    ASSESSMENT CRITERION 3 
    3. Mixtures are produced so that it conforms to product specifications regarding consistency, temperature, and colour according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The wastage of mixtures is limited according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Problems during manufacturing of short pastry and puff pastry are identified and solved within the scope of work. 

    ASSESSMENT CRITERION 6 
    6. The process parameters for pastry manufacturing are controlled according the recipe and standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Quality and quantity of short pastry and puff pastry are produced according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. Store, rest or refrigerate pastes in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. The short pastry and puff pastry are handled and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    10. The short pastry and puff pastry are released for assembling and baking 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 11 
    11. Work areas are kept and maintained during preparing mixtures and baking procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Manufacture pastry fillings. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The equipment for pastry filling is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Ingredients are selected and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The pastry fillings are manufactured according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Manufacturing includes mixing, blending, stirring, spicing, frying, cooking and cooling.
     

    ASSESSMENT CRITERION 4 
    4. The process parameters during the manufacturing of fillings are controlled according the recipe and standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Quality and quantity of pastry fillings are produced according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The pastry fillings are handled, stored and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The pastry fillings are released for finishing of non-fermented flour confectionery products according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the pastry fillings can only take place if any other process-related problems are solved within scope of work in order to ensure product quality.
     

    ASSESSMENT CRITERION 8 
    8. Work areas are kept and maintained during the preparing of pastry fillings according to standard operating procedures. 

    SPECIFIC OUTCOME 5 
    Assemble and bake non-fermented flour confectionery pastry products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The pastry is worked off after resting according to standard operating procedures and recipe specifications. 
    ASSESSMENT CRITERION RANGE 
    " Working off" refers to cutting, shaping, forming, lining out and docking.
     

    ASSESSMENT CRITERION 2 
    2. The products are assembled and or filled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Assembling and or filling refer to scaling, depositing, piping, sealing, cutting, pre-bake decoration, placing and spacing on baking trays.
     

    ASSESSMENT CRITERION 3 
    3. The oven is operated and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Operating and controlling refer to temperature setting, loading, baking and unloading of the oven.
     

    ASSESSMENT CRITERION 4 
    4. The assembled and or filled products are baked according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Quality and quantity of non-fermented confectionery products are produced according to standard operating procedures. 

    SPECIFIC OUTCOME 6 
    Finish off non-fermented flour confectionery pastry products. 

    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 non fermented flour confectionery pastry 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. Baked non-fermented flour confectionery pastry products are finished and decorated according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The products are portioned and divided to obtain specified yields according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Flour confectionery pastry products are handled and prepared for displaying or packaging. 

    SPECIFIC OUTCOME 7 
    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 the manufacturing and finishing of non-fermented flour confectionery pastry products using short and puff pastry. Recipes must include working from scratch. Pastry manufacturing must include two of the following methods, Scotch, French/Continental and English methods. 
    		•

    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 non-fermented flour confectionery products manufactured from short and puff pastry.

    Evident in specific outcomes:
  • Plan and prepare for the processing of non-fermented flour confectionery pastry products.
  • Manufacture short pastry and puff pastry.
  • Manufacture pastry fillings.
  • Assemble and bake non-fermented flour confectionery pastry products.
  • Finish off non-fermented flour confectionery pastry 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 non-fermented flour confectionery pastry products.

    Evident in specific outcomes:
  • Plan and prepare for the processing of non-fermented flour confectionery pastry products.
  • Manufacture short pastry and puff pastry.
  • Manufacture pastry fillings.
  • Assemble and bake non-fermented flour confectionery pastry products.
  • Finish off non-fermented flour confectionery pastry 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 non-fermented flour confectionery pastry products using short and puff pastry.

    Evident in specific outcomes:
  • Plan and prepare for the processing of non-fermented flour confectionery pastry products.
  • Manufacture pastry fillings.
  • Assemble and bake non-fermented flour confectionery pastry products.
  • Finish off non-fermented flour confectionery pastry 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 principles and processes of pastry production.
  • 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 
    1. 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.

    2. Definition of terms within this unit standard:

    Terminology and clarification/ explanation/ definition.

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

    Craft
  • Refers to art or dexterity

    English Method
  • Flour, fat and water are made into clear dough then rolled into a rectangle. The pastry margarine is distributed over two thirds of the dough. The dough is folded giving two layers of fat separated by 3 layers of dough. Then doughing up, pinning and folding the dough in the usual manner until the required number of turns and resting period have been given

    French/Continental Method
  • Flour, fat and water are made into a clear dough then rolled into a square shape rolling the four corners more thinly. Finishing with a thick central square of dough with four flaps. Pastry fat is rolled into a square and placed in the centre of the dough and the four flaps folded over the pastry fat resembling an envelope. The dough is rolled into a rectangle shape and folded as the English Method. Then doughing up, pinning and folding the dough in the usual manner until the required number of turns and resting period have been given.

    Food safety practices and procedures
  • Refer 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.

    Scotch puff pastry
  • Refers to puff paste made by chopping butter or pastry margarine into cubes and adding these direct to the cubes and adding these direct into the flour, then doughing up, pinning and folding the dough in the usual manner until required number of turns and resting periods have been given.

    Short pastry
  • Refers to correct handling as well as right proportions of fats to flour, sometimes a little baking powder can be included. Shortness depends on the prevention of gluten development, a smaller percentage of water used in the mixing of the pastry.

    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
    Core  20654   National Certificate: Craft Bread and Flour Confectionery Baking  Level 2  NQF Level 02  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.