Review of Food Production - Baking qualifications

FIELD MANUFACTURING

Review of Food Production - Baking qualifications

National Certificate in Food Production - Baking (Level 2) [Ref: 0588]

National Certificate in Food Production - Baking (Level 3) [Ref: 0589]

National Certificate in Food Production - Baking (Craft Baking) (Level 4) [Ref: 0590]

National Certificate in Food Production - Baking (Plant Baking) (Level 4) [Ref: 0591]

Competenz has completed the review of the qualifications listed above.

Date new versions published December 2006

The next qualification review is planned to take place during 2011.

Summary of review and consultation process

These qualifications were registered in February 1999 and have undergone a planned review. Extensive consultation and industry discussion resulted in the updating and redevelopment of the existing qualifications and the development of a new qualification for Instore/Franchise operations.

Main changes resulting from the review

The National Certificate in Food Production - Baking (Level 2) [Ref: 0588] and the National Certificate in Food Production - Baking (Level 3) [Ref: 0589] required minimal changes to the industry specific requirements. Some generic standards have been removed and the elective requirements have been updated to take account of standard reviews and new domains on the Framework.

The National Certificate in Food Production - Baking (Craft Baking) (Level 4) [Ref: 0590] has been restructured with all standards becoming compulsory to reflect the specialist focus required to be a craft baker.

Changes to the National Certificate in Food Production - Baking (Plant Baking) (Level 4) [Ref: 0591] reflect plant industry skills and knowledge requirements for the use of automated equipment to produce plant bakery products.

Overall analysis of the current qualifications revealed an industry need to develop a new qualification that would capture skills and knowledge required by a baker working within the Instore/Franchise area. Thus the National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267]has been registered.

All of the qualifications have been classified in the domain Baking.

National Certificate in Food Production - Baking (Level 2) [Ref: 0588]

National Certificate in Baking (Level 2) [Ref: 0588]

Review category

See Key to Qualification Review Categories at the end of report

Changes to structure and content

· Titles, levels, and credits of reviewed standards updated.

· Standards 10790, 2989 and 8489 removed from the compulsory section.

· Standard 167 added to the compulsory section.

· Subfield Manufacturing Skills and the domains Competitive Manufacturing and Manufacturing Processes added to Elective B Section.

· Domain Food and Beverage Service added to Elective B.

· Food and Related Products list of domains in Elective B replaced with all domains in the subfield.

· Domains from the subfields Dairy Manufacturing and Mechanical Engineering removed from Elective B.

· Subfield Retail Distribution and Sales replaced the subfields Retail and Wholesale, which has expired, and Service Sector Skills.

Transition

People currently enrolled in programmes leading to the award of version 1 of this qualification may either complete version 1 or transfer to this version. All versions of this qualification will be recognised by Competenz, with version 1 awarded up to December 2010.

This qualification contains classifications that replace earlier classifications. For the purpose of version 2 of this qualification, people who have gained credit for standards in the expired classifications may continue to use those credits to meet the qualification requirements.

Credits for standards in	Count towards qualification requirements where the following is specified
Service Sector>Retail and Wholesale Customer Service	Service Sector>Retail, Distribution, and Sales>Retail and Distribution Core Skills
Service Sector>Retail and Wholesale> Retail and Wholesale Sales Transactions	Service Sector>Retail, Distribution, and Sales> Sales Transactions
Service Sector>Retail and Wholesale >Retail and Wholesale Visual Merchandising	Service Sector>Retail, Distribution, and Sales> Merchandising and Marketing
Service Sector> Service Sector >Skills>Selling Skills	Service Sector>Retail, Distribution, and Sales>Sales

National Certificate in Food Production - Baking (Level 3) [Ref: 0589]

National Certificate in Baking (Level 3) [Ref: 0589]

Review category

See Key to Qualification Review Categories at the end of report

Changes to structure and content

· Titles, levels, and credits of reviewed standards updated.

· Standards 2989, 3488, 8489, 9681, and 10790 removed from the compulsory section.

· Standards 167 and 15136 added to the compulsory section.

· Level 2 and level 3 credit requirements in Elective A - Industry Specific section replaced with 60 credits of which a minimum of 28 must at level 3 or above.

· Subfield Manufacturing Skills and the domains Competitive Manufacturing and Manufacturing Processes added to Elective B Section.

· Domain Food and Beverage Service added to Elective B.

· Food and Related Products list of domains in Elective B replaced with all domains in the subfield.

· Domains from the subfields Dairy Manufacturing and Mechanical Engineering removed from Elective B.

· Domain Food and Beverage Service added to Elective B.

· Subfield Retail Distribution and Sales replaced the subfields Retail and Wholesale, which has expired, and Service Sector Skills.

· Credit total for Compulsory section decreased from 24 to 21, credit total for Elective A decreased from 62-145 to 60-119, and credit total for Elective B decreased from 0-83 to 0-59.

Transition

Credits for standards in	Count towards qualification requirements where the following is specified
Service Sector >Retail and Wholesale Customer Service	Service Sector>Retail, Distribution, and Sales>Retail and Distribution Core Skills
Service Sector>Retail and Wholesale> Retail and Wholesale Sales Transactions	Service Sector>Retail, Distribution, and Sales> Sales Transactions
Service Sector>Retail and Wholesale >Retail and Wholesale Visual Merchandising	Service Sector>Retail, Distribution, and Sales> Merchandising and Marketing
Service Sector> Service Sector >Skills>Selling Skills	Service Sector>Retail, Distribution, and Sales>Sales

National Certificate in Food Production - Baking (Craft Baking) (Level 4) [Ref: 0590]

National Certificate in Baking (Craft Baking) (Level 4) [Ref: 0590]

Review category

See Key to Qualification Review Categories at the end of report

Changes to structure and content

· Titles, levels, and credits of reviewed standards updated.

· Elective A and B removed so all standards are now compulsory.

· Standards 62, 2989, 3488, 4098, 7755, 8489, 9681, 10790, 15138, 15145, and 15147 removed.

· Standards 6400, 640, 6402, 7841, 7842, 7864, 70605, 10605, 10608, 14702-14707, and 14719-14728 added.

· Total credits increased from 279 to 287.

Transition

People currently enrolled in year 3 programmes in 2007 leading to the award of version 1 of this qualification will complete version 1. People enrolled in year 2 programmes will be provided with the option of moving from version 1 to version 2 of this qualification in 2007. People enrolled in year 1 programmes in 2007 will complete version 2 of this qualification.

All versions of this qualification will be recognised by Competenz, with version 1 awarded up to December 2011.

National Certificate in Food Production - Baking (Plant Baking) (Level 4) [Ref: 0591]

National Certificate in Baking (Plant Baking) (Level 4) with strands in Bread, Biscuit, Cake, and Pastry [Ref: 0591]

Review category

See Key to Qualification Review Categories at the end of report

Changes to structure and content

· Titles, levels, and credits of reviewed standards updated.

· Credit total has been reduced from 225 to 210.

· Compulsory section replaced by Core Compulsory.

· Strands in Bread, Biscuit, Cake, and Pastry added.

· Standards 4098, 9681, 10790, 2989, 3488, 15138 and 8489 removed from the compulsory section.

· Subfield Dairy Manufacturing removed from the Core Elective B Section.

· Subfield Mechanical Engineering removed from the Core Elective B Section.

· Subfield Manufacturing Skills and domains Competitive Manufacturing and Manufacturing Processes added to Elective B Section.

· Subfield Retail Distribution and Sales replaced the subfields Retail and Wholesale, which has expired, and Service Sector Skills.

· Food and Related Products list of domains in Elective B replaced with all domains in the subfield.

Transition

People currently enrolled for year 2 and 3 programmes in 2007 leading to the award of version 1 of this qualification will complete version 1. New programmes in 2007 will be based on version 2 of this qualification.

All versions of this qualification will be recognised by Competenz, with version 1 awarded up to December 2011.

This qualification contains standards that replace earlier standards. For the purposes of this qualification people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards.

Credit for	Exempt from
7702	15740, 15741, 15742, 15743
7704	15744, 15745, 10603
7723	15747,16124
7729	15746, 16125

Credits for standards in	Count towards qualification requirements where the following is specified.
Service Sector>Storekeeping and Warehousing	Service Sector>Retail Distribution and Sales
Service Sector>Retail and Wholesale Customer Service	Service Sector>Retail, Distribution, and Sales>Retail and Distribution Core Skills
Service Sector >Retail and Wholesale> Retail and Wholesale Sales Transactions	Service Sector>Retail, Distribution, and Sales> Sales Transactions
Service Sector>Retail and Wholesale >Retail and Wholesale Visual Merchandising	Service Sector>Retail, Distribution, and Sales> Merchandising and Marketing
Service Sector> Service Sector >Skills>Selling Skills	Service Sector>Retail, Distribution, and Sales>Sales

Appeals

Competenz has endeavoured to ensure that no person has been disadvantaged by the review of these qualifications. Anyone who thinks that they have been disadvantaged should, in the first instance, contact the ITO at the address below.

The transition arrangements will be publicised in Competenz newsletters to trainees/apprentices and employers and on the Competenz website.

Competenz

PO Box 62 561

CENTRAL PARK

Auckland

Telephone 0800 275 5400

Facsimile 09 525 7737

Email qualifications@competenz.org.nz

Website http://www.competenz.org.nz/

Key to Qualification Review Categories

Category A The qualification is published as a new version with the same NQF ID	Changes are made to SSB name, contact details or purpose statement
	No change is made to title, rules or components of the qualification
	No transition arrangements are required
Category B The qualification is published as a new version with the same NQF ID	Changes are made to title, rules or components
	The new version of the qualification recognises a similar skill set to that recognised by the previous version
	The SSB is confident that people awarded the new or previous version are comparable in terms of competence
	Transition arrangements are required if candidates must gain additional/different credits for the new version
Category C A new (replacement) qualification is published with new NQF ID	Significant changes are made to the qualification in terms of components, structure, type or level
	The SSB views people with the replacement qualification as being significantly different in terms of competence from those with the replaced qualification
	Transition arrangements are required
	Transition may be limited to phase-out dates
Category D Qualification will expire. There is no replacement qualification	Qualification is no longer required by industry
	The qualification is designated as expiring and a last date for meeting the qualification requirements is set