Domain - Baking
TOP > Manufacturing > Food and Related Products Processing > Baking
| 1 Qualification | 51 Assessment Standards (51 Units) | View Education Organisations with Consent to Assess |
Qualifications Domain-full
|
NQF Ref: 1612 National Certificate in Baking (Craft Baking) (Level 4) with strands in Biscuit, Bread, Cake, and Pastry, and with an optional strand in Team Leading |
|
Assessment Standards
Hide education organisations, CMR & purpose »
Level 1
Demonstrate knowledge of basic baking ingredients in the baking industry
Version 3
23079 Unit Standard 2 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to demonstrate knowledge of basic baking ingredients in the baking industry.
Consent & Moderation Requirements:
CMR 111
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare and tray up frozen dough products
Version 3
9954 Unit Standard 1 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to use safe working practices, prepare trays for frozen doughs, and tray up frozen doughs.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Level 2
Prove products for batch baking
This standard has expired and is no longer available.
Version 4 This unit standard was replaced by unit standard 29078. This unit standard, unit standard 14708, and unit standard 14715 replaced unit standard 7839.
14706 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people who are currently working, or intend to work, in jobs which require proving products for baking in batches. People credited with this unit standard are able to use safe working practices, prepare to prove and prove bakery products, and load oven with proved bakery products.
Standard-setting body:
Retard products for batch baking
Version 3 This unit standard, unit standard 14706, and unit standard 14715 replaced unit standard 7839.
14708 Unit Standard 8 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to: use safe working practices, prepare to retard and retard bakery products, and unload retarded bakery products.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Freeze products for batch baking
Version 3
14709 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to: use safe working practices; prepare to freeze; and freeze and store bakery products.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare and apply icings and glazes to bakery products using manual production methods
Version 3 This unit standard, unit standard 14723, and unit standard 14724 replaced unit standard 7724.
14721 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to: use safe working practices; prepare finishing product for bakery products using manual production methods; and apply finishing product to bakery products using manual production methods.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Decorate bakery products using manual production methods
Version 3 This unit standard replaced unit standard 7725.
14722 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to: use safe working practices; prepare to decorate bakery products using manual production methods; and coat or cover and decorate bakery products using manual production methods.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Apply toppings to bakery products using manual production methods
Version 4 This unit standard, unit standard 14721, and unit standard 14724 replaced unit standard 7724.
14723 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to: use safe working practices; prepare to apply, and apply toppings to bakery products using manual production methods.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Fill bakery products using manual production methods
Version 4 This unit standard, unit standard 14721, and unit standard 14723 replaced unit standard 7724.
14724 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to: use safe working practices; prepare to fill; and fill bakery products using manual production methods.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of common types and uses of baking equipment in the baking industry
This standard has expired and is no longer available.
Version 3 This unit standard was replaced by unit standard 29061
23077 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to demonstrate knowledge of: the common types, purpose and uses of baking equipment; and the common types and uses of baking utensils in the baking industry.
Standard-setting body:
Thaw and prove frozen doughs
Version 3
9955 Unit Standard 2 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to use safe working practices, thaw frozen doughs, and prove frozen doughs.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Level 3
Demonstrate knowledge of legislative and food code requirements in the baking industry
This standard has expired and is no longer available.
Version 4 This unit standard was replaced by unit standards 29069 and 29070.
15135 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: identify the health and safety requirements of a bakery workplace; describe the principles and requirements of bakery hygiene; and state the requirements of the Australia New Zealand Food Standards Code as it applies to bakeries and bakery products.
Standard-setting body:
Demonstrate knowledge of wheat flour and the flour production process
Version 4
15137 Unit Standard 8 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to: describe the characteristics of wheat; describe flour milling processes; describe the characteristics of wheat flour; and explain flour quality.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare, mix, and cook hot plate bakery products
Version 3
15145 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: use safe working practices; prepare and weigh and/or measure ingredients for hot plate bakery products; mix hot plate doughs and/or batters; deposit and cook hot plate bakery products; and finish flapjacks.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare, mix, shape, and fry deep-fried bakery products
Version 4
15146 Unit Standard 3 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: use safe working practices; prepare and weigh and/or measure ingredients for deep-fried bakery products; mix doughs for deep-fried bakery products; shape doughs for deep-fried bakery products; deep fry bakery products; and finish deep-fried bakery products.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare, mix, deposit, and bake choux paste products
Version 3
15148 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: use safe working practices; prepare and weigh and/or measure choux paste ingredients; mix and cook choux paste; pipe choux paste; bake choux paste products; and finish choux paste products.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare, mix, and apply bulk icings and/or glazes for bakery products using automated equipment
This standard has expired and is no longer available.
Version 4 This unit standard and unit standard 16124 replaced unit standard 7723.
15747 Unit Standard 12 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery which uses automated production equipment. People credited with this unit standard are able to: use safe working practices; prepare and weigh ingredients for bulk icings and/or glazes; mix bulk icings and/or glazes using automated equipment; apply icings and/or glazes using automated equipment; and disassemble, clean, and reassemble automated equipment.
Standard-setting body:
Extrude doughs using automated production equipment
This standard has expired and is no longer available.
Version 4
15752 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery which uses automated production equipment. People credited with this unit standard are able to: use safe working practices; prepare to extrude doughs using automated production equipment; extrude doughs using automated production equipment; and disassemble, clean, and reassemble automated production equipment.
Standard-setting body:
Prepare, mix, and apply bulk toppings and/or fillings for bakery products using automated equipment
This standard has expired and is no longer available.
Version 4 This unit standard and unit standard 15747 replaced unit standard 7723.
16124 Unit Standard 12 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery that uses automated production equipment. People credited with this unit standard are able to: use safe working practices; prepare and weigh ingredients for bulk toppings and/or fillings; mix bulk toppings and/or fillings using automated equipment; apply toppings and/or fillings using automated equipment; and disassemble, clean, and reassemble automated equipment.
Standard-setting body:
Toast or dry, and store cereal products using continuous automated ovens and related equipment
This standard has expired and is no longer available.
Version 4
18940 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a food processing factory which uses automated production equipment. People credited with this unit standard are able to: use safe working practices; prepare to toast or dry cereal products using continuous automated ovens and related equipment; toast or dry cereal products using continuous automated ovens and related equipment; and store toasted or dried cereal products using manual or automated systems.
Standard-setting body:
Demonstrate knowledge of baking equipment and utilities used in the baking industry
This standard has expired and is no longer available.
Version 3 This unit standard was replaced by unit standard 29061.
23078 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
People credited with this unit standard are able to demonstrate knowledge of commercial baking equipment and commercial bakery utilities.
Standard-setting body:
Demonstrate knowledge of product and basic terminology in the baking industry
This standard has expired and is no longer available.
Version 4
23081 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in or intending to work in a commercial bakery. People credited with this unit standard are able to describe products produced by the commercial baking industry and describe basic processes used in the bakery industry.
Standard-setting body:
Demonstrate knowledge of baking equipment and utilities used in a commercial bakery
Version 1 This unit standard replaced unit standard 23077 and unit standard 23078.
29061 Unit Standard 8 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to demonstrate knowledge of: commercial baking equipment, common commercial baking utensils, and utilities used in a commercial bakery.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of and comply with health and safety, and food safety practices in a commercial bakery
Version 1 This unit standard and unit standard 29070 replaced unit standard 15135.
29069 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to: describe and comply with health and safety requirements in a commercial bakery; describe and comply with personal hygiene requirements in a commercial bakery; and describe and comply with food safety practices in a commercial bakery.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of legislation, codes, and rules for the production of bakery products
Version 1 This unit standard and unit standard 29069 replaced unit standard 15135.
29070 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to: demonstrate knowledge of the Australia New Zealand Food Standards Code, and demonstrate knowledge of legislation and codes of practice controlling the production of bakery products.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of baking processes and products
Version 1
29071 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a commercial bakery. People credited with this unit standard are able to describe products produced by the commercial baking industry and describe production processes used in the bakery industry.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of primary baking ingredients
Version 1 This unit standard replaced unit standard 15136.
29073 Unit Standard 8 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to describe the use, origin, formation, properties, chemical reactions, and interactions of primary baking ingredients.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of and apply quality policies and procedures in a commercial baking environment
Version 1
29075 Unit Standard 12 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to: demonstrate knowledge of quality control policies and procedures used in a commercial baking environment, and apply quality control procedures during the baking process.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Measure and calculate for baking
Version 1
29076 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This is unit standard is for people working in or intending to work in the baking industry. People credited with this unit standard are able to: convert Imperial and American measurements; weigh and measure ingredients; calculate recipe weights; complete financial transactions; and calculate recipe production costs for baking.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Produce and apply fillings, icings, toppings, and glazes to bakery products under supervision
Version 1
29077 Unit Standard 10 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to: prepare to produce fillings, icings and toppings; produce and apply fillings; produce and apply toppings; and produce and apply icings and glazes; to bakery products under supervision.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Perform cleaning and storage duties in a commercial bakery
Version 1
29082 Unit Standard 8 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to: perform cleaning duties; identify signs of pest infestation and describe pest control measures; and handle and store baking ingredients, in a commercial bakery.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Sheet lifting doughs and laminate lifting doughs using automated production equipment
This standard has expired and is no longer available.
Version 5
7703 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people who are currently working, or who intend to work; in jobs which sheet lifting doughs and laminate lifting doughs for bakery products. People credited with this unit standard are able to: use safe working practices; sheet lifting doughs using automated production equipment; and laminate lifting doughs using automated production equipment.
Standard-setting body:
Apply toppings and fillings to bakery products using automated production equipment
This standard has expired and is no longer available.
Version 5
7730 Unit Standard 3 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people who are currently working, or who intend to work, in jobs which use automated equipment to apply toppings and fillings to bakery products. People credited with this unit standard are able to: use safe working practices; prepare ingredients and equipment for topping and filling bakery products; operate bakery product topping and filling equipment; and disassemble and clean automated topping and filling equipment.
Standard-setting body:
Repair and thread automated food conveyor webs and belts
This standard has expired and is no longer available.
Version 5
7731 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people who are currently working, or who intend to work, in jobs which involve the use of conveyor webs and belts, normally for the movement of bakery products in automated plant environments. People credited with this unit standard are able to; use safe working practices; repair automated food conveyor webs and belts; and thread automated conveyor webs and belts.
Standard-setting body:
Sheet and laminate doughs using automated production equipment
This standard has expired and is no longer available.
Version 5
7856 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people who are currently working, or who intend to work, in jobs which involve the sheeting and laminating of doughs for bakery products. People credited with this unit standard are able to: use safe working practices; sheet doughs using automated production equipment; and laminate doughs using automated production equipment.
Standard-setting body:
Level 4
Demonstrate knowledge of bakery science
This standard has expired and is no longer available.
Version 5
15136 Unit Standard 8 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: describe the history and processes of baking; analyse the scientific principles of baking; analyse the functions and interactions of bakery ingredients; evaluate the uses of premixes, concentrates, and frozen doughs; determine the process and methods of aeration; perform bakery trade calculations; and evaluate the nutritional aspects of bakery products.
Standard-setting body:
Demonstrate knowledge of bakery management systems
This standard has expired and is no longer available.
Version 4
15138 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: devise time management systems for a selected bakery; develop quality management systems for a selected bakery; develop a production plan for a selected bakery; assess the methods of stock control used in a selected bakery; and develop a layout plan for a selected bakery.
Standard-setting body:
Demonstrate knowledge of bakery smallgoods and smallgoods baking technology
Version 3
15144 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: classify bakery smallgoods; evaluate production processes for a selection of smallgoods; and evaluate the quality assessment procedures used for smallgoods in a bakery.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare marshmallow and egg white based bakery products
Version 3
15149 Unit Standard 4 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: use safe working practices; prepare and weigh and/or measure ingredients; mix ingredients for meringue; cook marshmallow ingredients; pipe marshmallow and meringue products; dry meringue products; and finish novelty marshmallow and meringue products.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Prepare, mould, and finish moulded confectionery products
Version 3
15736 Unit Standard 8 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: use safe working practices; prepare and weigh confectionery ingredients; make confectionery compounds; mould confectionery compounds; and finish moulded confectionery products.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of automated mechanical and electrical bakery systems
This standard has expired and is no longer available.
Version 4
15737 Unit Standard 5 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: analyse selected automated bakery systems; analyse the mode of action of selected automated bakery machinery and/or equipment; and determine the maintenance requirements of selected automated bakery machinery and/or equipment.
Standard-setting body:
Prepare sweet fillings, icings, and glazes using boiling methods
This standard has expired and is no longer available.
Version 4
15738 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: use safe working practices; prepare and weigh filling, icing, and glaze ingredients; make icings and glazes using boiling methods; and make sweet fillings using boiling methods.
Standard-setting body:
Prepare savoury fillings using boiling and steaming methods
This standard has expired and is no longer available.
Version 4
15739 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: use safe working practices; prepare and weigh filling ingredients; cook ingredients for savoury fillings using steaming methods; and make savoury fillings using boiling methods.
Standard-setting body:
Demonstrate and apply knowledge of waste reduction in a commercial bakery
Version 1
29101 Unit Standard 9 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work as a baking tradesperson in a commercial bakery. People credited with this unit standard are able to; identify the factors that contribute to waste in a commercial bakery, describe waste reduction practices in a commercial bakery, and apply waste reduction practices to the baking process.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Assist with the development of a new product for a plant bakery
Version 1
29102 Unit Standard 8 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a plant bakery as a baking tradesperson. Within this role they are able to work with a research and development team to provide technical expertise for the baking of a new product within an existing plant bakery and set up and operate equipment to produce trial batches. People credited with this unit standard are able to; describe the development process for new bakery products, set up and operate equipment for new product development trials, and complete the development trial baking process.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of ingredients and baking science used in a plant bakery
Version 1
29103 Unit Standard 12 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in or intending to work in a plant bakery as a baking tradesperson. People credited with this unit standard are able to: describe the development of plant baking; explain the scientific principles used in plant baking; explain the functions and interactions of baking ingredients; describe the production of frozen doughs made in plant bakeries; demonstrate knowledge of premixes and concentrates used in plant baking; explain aeration as it applies to plant baking; and state the nutritional values of bakery products.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of quality management practices used in a plant bakery
Version 1
29104 Unit Standard 6 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in or intending to work in a plant bakery as a baking tradesperson. People credited with this unit standard are able to; demonstrate knowledge of quality control policies and procedures in a plant bakery and demonstrate knowledge of regulatory compliance in a plant bakery.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of and apply productivity improvement principles in a commercial bakery
Version 1
29105 Unit Standard 8 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working in a commercial bakery as a baking tradesperson. People credited with this unit standard are able to; demonstrate knowledge of productivity improvement principles, and apply productivity improvement principles in a commercial bakery.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of ingredient and baking science used in a commercial bakery
Version 1
29107 Unit Standard 12 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work as a baking tradesperson in a commercial bakery. People credited with this unit standard are able to demonstrate knowledge of the application of scientific principles to baking; the use of premixes, concentrates, and frozen doughs; the aeration of doughs and batters; bakery product nutrition; bakery products and specific diet requirements; bakery secondary ingredients; and bakery flavourings, colours and spices.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Plan production in a commercial bakery environment
Version 1
29108 Unit Standard 8 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working or intending to work as a baking tradesperson in a commercial bakery. People credited with this unit standard are able to demonstrate knowledge of production planning for baking; follow a production plan in a commercial bakery; and develop a production plan for a commercial bakery
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Level 5
Develop and trial new bakery products
Version 3
15735 Unit Standard 16 Credits
View Education Organisations with Consent to Assess »
This unit standard is for people working as a specialist baker in a commercial bakery. People credited with this unit standard are able to: assess the need for a new bakery product; develop a new bakery product; and schedule the production of new product.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Data as at 2024-04-20 23:01:09.62