Qualification Overview
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Qualification Title | National Certificate in Baking (Craft Baking) (Level 4) | |||
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Qualification Type | National Certificate | |||
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Level | 4 | |||
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Credits | 287 | |||
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Subject Area |
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Strategic Purpose Statement |
The National Certificate in Baking (Craft Baking) (Level 4) is designed to recognise the competence, knowledge, and specialist skills required for baking bread, cake, biscuit and pastry craft products within craft baking enterprises.
It is awarded to people who are able to demonstrate the ability to prepare, apply, and mix baking products from raw baking materials for all craft baking disciplines. Candidates are required to produce baked specialised craft products that are frequently required for niche markets and also meet industry standards and the Australia New Zealand Food Standards Code. Holders of this qualification have gained a range of knowledge and skills assessed both off the job (during courses and correspondence conducted and monitored by accredited training providers) and on-job (in the workplace). Holders of this qualification have the following skills and knowledge relevant to the craft baking industry: . first aid; . health and safety; . food safety; . baking ingredients and science; . recipe calculations; . preparation and baking of craft bread, pastry, cakes, biscuits; . assessment of craft baking products quality. As this qualification represents the specialist skills required to produce products in all baking disciplines, all standards are compulsory. Those who wish to specialise in a particular discipline should complete the National Certificate in Baking (Craft Baking) (Level 4) with strands in Biscuit, Bread, Cake, and Pastry, and with an optional strand in Team Leading [Ref: 1612] instead. The qualification can be achieved in the course of a three to four year traineeship or apprentice programme. People who have completed the National Certificate in Baking (Level 3) [Ref: 0589] and wish to progress to working in craft baking enterprises, will already have significant credits towards this Level 4 qualification. This qualification shares credits with other baking trade qualifications at Level 4: . National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267]; . National Certificate in Baking (Plant Baking) with strands in Bread, Biscuit, Cake, and Pastry (Level 4) [Ref: 0591]. |
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Employment pathways |
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Entry Requirements | Not available | |||
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Developed By | Te Pukenga - New Zealand Institute of Skills and Technology | |||
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Quality Assured By | New Zealand Qualifications Authority | |||
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Number | 0590 | |||
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Status | Discontinued | |||
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Created | 1999-02-16 00:00:00.0 | |||
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Last Reviewed | 2015-07-16 00:00:00.0 | |||
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Last Date For Entry | 2017-12-31 00:00:00.0 | |||
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Discontinued | 2020-12-31 00:00:00.0 | |||
Qualification Title
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There are different types of qualifications including certificate, diploma, degree and post-graduate certificates and diplomas. Qualification types relate to NZQF levels.
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The NZQF has ten levels. Level one is least complex and is often entry-level, for example foundation certificates. Levels eight to ten are the most complex, and include post-graduate study.
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The credit value relates to the size of the qualification. One credit equates to ten hours of learning. One year's full-time study at a provider is usually 120 credits, but if you are studying part-time or in the work place the credit value may vary.
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