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

Produce a range of sweet dough products in a craft baking environment 
SAQA US ID UNIT STANDARD TITLE
123359  Produce a range of sweet dough products in a craft baking environment 
ORIGINATOR
SGB Food Manufacturing 
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  15 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
10685  Manufacture a basic range of sweet fermented products in a craft bakery  Level 2  NQF Level 02  15   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the production of sweet dough products.
  • Plan and prepare for the production of sweet dough products.
  • Process the sweet dough products.
  • Produce baked or fried sweet dough products.
  • Finish sweet dough products6.
  • Perform end of production activities.

    This unit standard is intended for a person working in craft baking environment who produces a range of sweet dough products. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are already competent in Communication and Mathematical Literacy at NQF Level 1. 

    UNIT STANDARD RANGE 
  • Product Range

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in the production of the following range of sweet dough products produced in a craft baking environment.

    Compulsory Range:
    Jam Doughnuts, Ring Doughnuts, Cream Doughnuts, Raisin Buns, Raisin Bread, Chelsea Buns, Hot Cross Buns,

    Elective Range:
    Apple doughnuts, Custard Doughnuts, Koeksisters, Devon Cookies, Swiss Buns, Bath Buns, Copenhagen's, Mosbolletjies Vetkoek rolls.

    The learner will demonstrate competence in the ability to produce all of the products in the compulsory range as well as at least two from the elective range.
  • Process range

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in a craft baking environment using the following processes.

    Produce sweet dough products using the No-Time Dough process; this includes scratch and pre-mix recipes.

    Produce sweet dough products using the Bulk Fermented Dough process; (scratch recipe).

    Process dough includes mixing, dividing, rounding, intermediate prooving, final moulding, final prooving, baking and cooling.

    The above processes must be completed by hand and by using the compulsory and/or the elective equipment range.
  • Equipment range

    The learner will successfully complete this Unit Standard by demonstrating foundational, practical and reflective competency in a craft baking environment using the following range of equipment:

    Compulsory Range:
    Spiral dough mixer and/or planetary mixer, balance scale and/or electronic scale, bread moulder, final proover, thermometer, deck oven and/or rack oven.

    Elective Range:
    High Speed Dough Mixer, Spiral Dough Mixer, Bun Divider/Moulder, Roll Moulder, Pastry Sheeter, Deck Oven and Rack Oven, Doughnut Fryer. 
    		•

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Explain the production of sweet dough products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The composition of yeast and flour are explained according to baking and scientific principles. 

    ASSESSMENT CRITERION 2 
    The impact and consequences of using non-conforming quality ingredients or incorrect quantities of ingredients are explained in terms of its effect on the dough and the finished products. 

    ASSESSMENT CRITERION 3 
    The working principles and purposes of the equipment used to produce the required range of sweet dough products are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The principles and process of dough fermentation, bulk fermentation and 'no time' dough's are explained according to baking and scientific terms. 

    ASSESSMENT CRITERION 5 
    The importance of following the mixing process according to standard operating procedures is explained with reference to the mixing speed, mixing time and temperatures. 

    ASSESSMENT CRITERION 6 
    The steps in dough processing are described and the consequences of not following these steps are explained according to recipe requirements, standard operating procedures and scientific principles. 

    ASSESSMENT CRITERION 7 
    The baking and/or frying processes of various types of sweet dough products are described with reference to temperatures, oven spring, crumb formation, crust development and colour. 

    ASSESSMENT CRITERION 8 
    Food safety practices and procedures for processing are identified and explained in accordance with set requirements. 

    ASSESSMENT CRITERION 9 
    The functions of flour, yeast, water, salt, sugar and a range of bread improvers used in the production of sweet dough products are explained. 

    SPECIFIC OUTCOME 2 
    Plan and prepare for the processing of sweet dough products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Recipes are prepared for the production of sweet dough products in accordance with set procedures. 

    ASSESSMENT CRITERION 2 
    Personal hygiene and protective clothing requirements are met according to the principles of food legislation. 

    ASSESSMENT CRITERION 3 
    The work area is prepared according to standard operating procedures in terms of cleanliness and safety. 

    ASSESSMENT CRITERION 4 
    The equipment is checked and prepared according to standard operating procedures to ensure that everything is working and there is sufficient capacity to meet production requirements. 

    ASSESSMENT CRITERION 5 
    The ingredients are checked to confirm sufficient quantity and quality and non-conforming ingredients are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    The ingredients are scaled accurately according to site-specific recipe. 

    ASSESSMENT CRITERION 7 
    Work-site documents and recipes are interpreted according to recipe and scientific principles. 

    SPECIFIC OUTCOME 3 
    Process the sweet dough products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The sweet dough is mixed to the required consistency, development and temperature according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The sweet dough is worked off according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Wastage is limited during the working off process. 

    ASSESSMENT CRITERION 4 
    Problems during the working off of the sweet dough are identified and solved within the scope of the work. 

    ASSESSMENT CRITERION 5 
    Prooving processes are followed according to standard operating procedures, with reference to prooving time, temperature and humidity settings. 

    ASSESSMENT CRITERION 6 
    Work areas are cleaned and maintained during the working off of the dough according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Produce baked or fried sweet dough products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The oven and/or fryer is operated, loaded and unloaded according to safety requirements and standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The oven and/or fryer is controlled according to recipe requirements regarding temperature, time, steam and damper settings where applicable. 

    ASSESSMENT CRITERION 3 
    The quality of the baked and/or fried sweet dough products meets recipe specification requirements. 

    ASSESSMENT CRITERION 4 
    Possible causes of sweet dough faults are identified and descriptions are provided of techniques for prevention, limitation and correction. 

    SPECIFIC OUTCOME 5 
    Finish sweet dough products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Glazes, fillings and toppings for finishing sweet dough products are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The sweet dough products are glazed, dusted or sugared, dipped and spun according to standard operating procedure. 

    ASSESSMENT CRITERION 3 
    The sweet dough products are piped with the required filling according to standard operating procedures. 

    SPECIFIC OUTCOME 6 
    Perform end of production activities. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Sweet dough products are cooled, packed or displayed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Sub-standard products are handled according to standard operating procedures. 

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

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

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

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

    ASSESSMENT CRITERION 8 
    Unused food ingredients are handled and stored according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND 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 Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding 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 Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant Education, Training, Quality, Assurance (ETQA) Body, or by an ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • 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 as well as the integrated competence described in the Qualification.
  • 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. 
    		•

    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:
  • Solve common problems associated with food ingredients, equipment, fermentation process, working off of the dough, mixing, proving, finishing, baking and/or frying.
  • Evident in all specific outcome. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.
  • Produce a range of sweet dough products in the craft baking environment as part of a production team.

    Evident in specific outcome:
  • Plan and prepare for the production of sweet dough products.
  • Process the sweet dough products.
  • Produce baked or fried sweet dough products.
  • Finish sweet dough products.
  • Perform end of production activities. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for mixing, working off, proving, finishing, baking and/or frying of sweet dough products.

    Evident in specific outcome:
  • Plan and prepare for the production of sweet dough products.
  • Process the sweet dough products.
  • Produce baked or fried sweet dough products.
  • Finish sweet dough products.
  • Perform end of production activities. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Calculating, preparing and interpreting recipes.
  • Completing documentation regarding the processing of sweet dough products.
  • Calculating water temperature.
  • Setting and controlling of bakery equipment.

    Evident in specific outcome:
  • Plan and prepare for the production of sweet dough products.
  • Process the sweet dough products.
  • Produce baked or fried sweet dough products.
  • Finish sweet dough 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:
  • Applying cleaning principles and procedures to ensure the safety of personal and the environment.
  • Understanding and applying food safety and safety practices and procedures regarding the processing of sweet dough products.
  • 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.
  • Reflecting and exploring a variety of strategies in order to learn more effectively.
  • Participating responsible within the craft bakery environment.
  • Evident in all specific outcomes. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

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

    UNIT STANDARD NOTES 
    This unit standard replaces unit standard 10685, " Manufacture a basic range of sweet fermented products in a craft bakery", Level 2, 15 credits.

    Legislations:
  • Occupational Health and Safety Act No. 85 of 1993.
  • Health Act, No 63 of 1977.

    Definition of terms:

    Bulk fermentation:
    The time that elapses from the completion of dough mixing until the dough is ripe and ready for dividing.

    Craft bakery:
    A bakery where the products produced are made using mainly hand craft skills with or without the use of equipment.

    Composition:
    The individual parts; chemical or microbiological that make up the whole of the food ingredient.

    Dividing:
    Dough is cut and scaled to required weight.

    Dough fermentation:
    The process involving micro-organisms converting sugar into carbon dioxide gas that aerates the dough.

    Doughnut fryer:
    This can refer to either a commercial industrial bakery fryer or a pot of oil that is heated on a hot plate.

    Dusted:
    Sprinkling of flour or icing sugar over a product using a sieve.

    Finishing:
    Refers to the adding of cream or fillings, coating, piping, decorating, sugaring or dusting, cutting or marking ready for merchandising or packaging.

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

    Final proof:
    Refers to the period whereby the already fermented dough, produces gas to give the correct shape and volume before baking.

    Glazed:
    To cover with something that imparts a glossy surface. Bun glaze is brushed on the buns on removal from the oven so that the buns acquire a bright polish.

    Intermediate-proof:
    Time period in the middle of the bread process, after rounding where the dough rests to allow for ease of final mould.

    No- time dough process:
    Dough which has no bulk fermentation time and requires the use of ascorbic acid and mechanical action to achieve sufficient dough development.

    Pipe:
    Mixtures that are extruded through a plain or fancy piping tube to form a shape.

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

    Rounding:
    Refers to degassing and shaping the dough piece into a round ball ready for inter-mediate proof.

    Spun/Spinning:
    Fondant or chocolate is either placed into a greaseproof bag and a fine cut is made at the end or a spoon is used, it is held vertically and moved backwards and forwards across the product to produce fine lines of consistent thickness.

    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.

    Working Off:
    The process of dividing, rounding, resting and final moulding. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  50307   National Certificate: Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 


    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.