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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Demonstrate knowledge of plant baking terminology, equipment and systems 
SAQA US ID UNIT STANDARD TITLE
10706  Demonstrate knowledge of plant baking terminology, equipment and systems 
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 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
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 
A person credited with this unit standard is able to demonstrate an understanding of:
  • Plant baking equipment used in the plant bread bakery,
  • Plant baking terminology used in the plant bread bakery,
  • Plant baking supporting systems used in the plant bread bakery,
  • Plant baking processing systems.

    This unit standard is intended for a person who works in a plant baking environment and who uses plant bread bakery equipment, terminology, supporting systems and processing systems.

    This unit will contribute to the full development of the learner with in the baking manufacturing 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 manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Demonstrate understanding of and use the number system.
    Read and respond to a range of text types.
    Understanding of health and safety requirements in a baking environment. 

    UNIT STANDARD RANGE 
    The typical scope of this unit standard is for anyone who wants to start a career in the baking industry and needs an introduction to the terminology, equipment and systems in plant baking environment.

    In the context of this unit standard, terminology, equipment and processing systems refers to terminology, equipment and processing generally used and found in the plant baking environment.

    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 plant baking equipment used in the plant bread bakery. 
    OUTCOME RANGE 
    Five types of equipment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Different types of bread plant equipment are identified in a bread plant bakery according to minimum bread plant equipment normally found in a plant bread bakery. 

    ASSESSMENT CRITERION 2 
    2. The main purpose of the identified equipment types is explained according to standard baking equipment principles. 

    ASSESSMENT CRITERION 3 
    3. The working principles of the bread plant equipment are explained according to manufacturers and scientific principles. 

    ASSESSMENT CRITERION 4 
    4. The personal safety aspects working in a manufacturing environment and working with these equipment are identified and explained according to standard manufacturing safety principles. 

    ASSESSMENT CRITERION 5 
    1. The main purpose of the plant bread equipment is explained according to standard baking equipment principles. 

    ASSESSMENT CRITERION 6 
    2. The working principles of the bread plant equipment are explained according to manufacturers and scientific principles. 

    ASSESSMENT CRITERION 7 
    3. The personal safety and safety aspects of working with bread plant equipment are identified and explained according to standard manufacturing safety principles and legislation. 

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of plant baking terminology used in the plant bread bakery. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The importance of understanding baking terminologies is explained according to baking principles. 

    ASSESSMENT CRITERION 2 
    2. Raw materials, mixing, processing, baking and final baked products terminologies are identified according to standard baking principles. 

    ASSESSMENT CRITERION 3 
    3. Physical and chemical terminologies related to dough and baked products are identified and explained according to standard baking principles. 
    ASSESSMENT CRITERION RANGE 
    Terminology refer to emulsion, viscosity, humidity, batter, dough, crust, collapsing, fermentation, dough development, caramelisation, gelatines, starch, prooving, and gluten.
     

    SPECIFIC OUTCOME 3 
    Demonstrate an understanding of plant baking supporting systems used in the plant bread bakery. 
    OUTCOME RANGE 
    Supporting systems refer to steam, dry heat, water and pressure 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Plant baking supporting functions and equipment are identified according to standard bread plant operating principles. 

    ASSESSMENT CRITERION 2 
    2. The main function of each of the above supporting functions or equipment is identified according to standard plant baking principles. 

    ASSESSMENT CRITERION 3 
    3. The personal safety aspects working in supporting systems in a plant bread manufacturing environment are explained according to standard manufacturing safety principles. 
    ASSESSMENT CRITERION RANGE 
    Supporting systems refer to steam, dry heat, water, and pressure.
     

    ASSESSMENT CRITERION 4 
    1. The main function of each of the above supporting systems and their equipment isexplained according to standard plant baking principles. 

    ASSESSMENT CRITERION 5 
    2. The personal safety aspects working in supporting systems in a plant bread manufacturing environment is explained according to standard manufacturing safety principles. 

    SPECIFIC OUTCOME 4 
    Demonstrate an understanding of plant baking processing systems. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Plant baking processing systems is identified in a plant baking facility. 
    ASSESSMENT CRITERION RANGE 
    Three (3) systems must be identified.
     

    ASSESSMENT CRITERION 2 
    2. A plant baking processing system is described in terms of its main function. 
    ASSESSMENT CRITERION RANGE 
    Main function refers to the input to the system, purpose of the system and output of the system.
     

    ASSESSMENT CRITERION 3 
    3. The contribution of a bread plant baking system to the quality, productivity and economy in its current baking environment is explained. 

    ASSESSMENT CRITERION 4 
    4. Temperature and time relationship during plant baking processes are explained according to baking 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. 

  • 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 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 

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

    UNIT STANDARD NOTES 
    Supplementary Information:
    Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.
    Baking equipment
  • Refers to and can include the following equipment:Dough mixers, dough divider, first moulder, intermediate proover, final moulder, final proover and oven. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20657   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered" 
    2009-02-18  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.
     
    1. PIONEER VOEDSEL (PTY) LTD 



    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.