SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare and cook basic dough products

SAQA US ID	UNIT STANDARD TITLE
7766	Prepare and cook basic dough products
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-
FIELD			SUBFIELD
Field 11 - Services			Hospitality, Tourism, Travel, Gaming and Leisure
ABET BAND	UNIT STANDARD TYPE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
Undefined	Regular	Level 3	NQF Level 03	3
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 does not replace any other unit standard and is not replaced by any other unit standard.

PURPOSE OF THE UNIT STANDARD

The learner will be able to produce a variety of basic dough products according to recipes specified by the organisation. Others must be taken into consideration during these processes, while a high standard of cleanliness is maintained at all times.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner should have a basic knowledge of food preparation and cooking.

UNIT STANDARD RANGE

Range statements are included with specific outcomes as necessary.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Clean and maintain preparation and cooking areas and equipment when preparing and cooking basic dough products.

OUTCOME NOTES

17. Given a situation where a customer is gluten intolerant, describe how to prepare and cook basic dough products that would be suitable.

18. Given a buffet where a bread display has to be made, describe how to go about the production of the items for the bread display. (What would it look like?)

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

The importance of the relationship between time and temperature when preparing and cooking dough products in terms of costs, customer satisfaction, food hygiene and quality of food is explained.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation, product sample and questioning.

Observation to cover a minimum of 2 types of dough and 3 preparation methods.

Product samples to cover a minimum of 4 products.

Question the learner on the remaining preparation methods and dough products.

ASSESSMENT CRITERION RANGE

Dough: white dough, wholemeal or wheatmeal dough or cornmeal, enriched dough.

Preparation methods: mixing, proving, folding, shaping/plaiting, rolling, glazing.

Dough products: scones, muffins, bread rolls, bread loaves, buns or doughnuts, pizza bases, naan or pita bread.

ASSESSMENT CRITERION 2

The importance of keeping preparation and cooking areas and equipment hygienically clean and the impact on the organisation if not doing so is explained.

ASSESSMENT CRITERION 3

The main contamination threats when preparing and cooking dough products are described.

ASSESSMENT CRITERION 4

Preparation and cooking areas and equipment are hygienically cleaned prior to and after use, according to OHS Act specifications and organisational requirements.

ASSESSMENT CRITERION 5

Prepared dough not for immediate use and finished dough products not for immediate consumption are hygienically stored.

SPECIFIC OUTCOME 2

Prepare, cook and finish basic dough products in accordance with organisational requirements.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Methods to identify cooked dough products are explained.

ASSESSMENT CRITERION 2

The correct combination, type, quality and quantity ingredients for basic dough products are selected in accordance with recipe specifications and organisational requirements.

ASSESSMENT CRITERION RANGE

The range of ingredients is: Baking powder, self-raising flour/plain flour/wholemeal flour, fresh yeast, dried yeast, fat/oil, sugar, eggs, milk or water.

ASSESSMENT CRITERION 3

Dough products are prepared by using the appropriate preparation method in accordance with recipe specifications and organisational requirements.

ASSESSMENT CRITERION RANGE

The range of dough is: White, wholemeal, wheatmeal, cornmeal or enriched dough/ Range of preparation methods: Mixing, proving, folding, shaping/plaiting, rolling, glazing.

ASSESSMENT CRITERION 4

Dough products are cooked and finished by using the appropriate cooking and finishing method according to recipe specifications and organisational requirements.

ASSESSMENT CRITERION RANGE

The range of dough products is: Scones, muffins, bread rolls, bread loaves, buns or doughnuts, pizza bases, naan or pita bread.

SPECIFIC OUTCOME 3

Respond to unexpected situations by adapting preparation and cooking performance.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Possible suggestions for preparing and cooking basic dough products for a gluten intolerant customer are described.

ASSESSMENT CRITERION 2

Possible suggestions of items for the production of a bread display are described.

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

4. Moderation of assessment will be done by the relevant ETQA at its discretion.

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred.

The specific outcomes can be applied in a range of contexts. Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

The specific outcomes are comparable to outcomes used internationally.

We therefore structured outcomes using the format noun + verb + condition (modifying phrase)
Specific outcomes have been split into three categories:
a) knowledge and understanding (what the learner must know and understand)
b) decision-making and acting (what the learner must do)
c) adapting performance ( including reflexive competence)
In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

If competencies are to be clustered in a meaningful way, then these unit standards cannot be split.

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself (Specific Outcome 6,7,8,9,12,15)

UNIT STANDARD CCFO DEMONSTRATING

Demonstrate an understanding of the world as a set of related systems (Specific Outcome 1,2,6,8)

REREGISTRATION HISTORY

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

UNIT STANDARD NOTES

Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

Recommendations and Exemplars for the design of:

Learning/Curriculum

Learning would best be achieved by practicing preparation and cooking of various dough products.

Practice and master basic preparation methods such as proving, rolling and shaping.
1. Prepare and bake whole-wheat cheese scones.
2. Prepare and bake fruit muffins.
3. Prepare and fry jam doughnuts.
4. Prepare and bake a pizza.
5. Prepare, bake and fill pita bread.
6. Prepare bake, glaze and ice Chelsea buns.

Learner must demonstrate the ability to follow recipes and measure accurately.

Performance systems

Ongoing measurement of the learner's ability to meet this standard is recommended. The learner's competence on this standard should be checked prior to employment.

A new employee should be able to achieve this standard within 4 months of being trained.

Outcomes of this unit can be used as indicators of performance slipping.

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
Elective	14111	National Certificate: Professional Cookery	Level 4	Level TBA: Pre-2009 was L4	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA
Elective	61596	National Diploma: Food and Beverage Management	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	As per Learning Programmes recorded against this Qual
Elective	14112	National Diploma: Professional Cookery	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA

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.

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