Field: Manufacturing
Review of Baking qualifications
National Certificate in Baking (Level 2) [Ref: 0588]
National Certificate in Baking (Level 3) [Ref: 0589]
National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267]
National Certificate in Baking (Plant Baking) (Level 4) with strands in Bread, Biscuit, Cake, and Pastry [Ref: 0591]
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]
Competenz, the Industry Training Organisation (ITO) for the Engineering, Manufacturing, Baking and Food and Beverage Manufacturing industries, reviewed the qualifications listed above.
Date new versions published November 2012
Summary of review and consultation process
A review of the industry skill requirements in each area of baking involved more than 120 industry stakeholders. It was agreed that Competenz would be the lead Qualification Developer, and share this role with Manukau Institute of Technology (MIT) for a diploma at Level 5.
The entry level for baking qualifications has been increased from Level 2 to Level 3 to align the entry baking qualifications in this country with those in Australia and the United Kingdom. A simpler, more generic, qualification, the existing National Certificate in Food and Related Products Processing (Level 2) [Ref: 0342], was identified as suitable at a pre-trade level. The education and training pathway was extended from Level 4 to Level 5.
The New Zealand Certificate in Baking (Level 4) with strands in Biscuit and Cake, Bread, Gluten Free, Pastry, and Plant [Ref: 1843], the New Zealand Certificate in Craft Baking (Level 5) with strands in Biscuit and Cake, Bread, Gluten Free, and Pastry [Ref: 1845], and New Zealand Certificate in Plant Baking (Level 5) with strands in Biscuit and Cake, Bread, Gluten Free, and Pastry [Ref: 1846], will typically be achieved in an on-job environment. Conversely, the New Zealand Certificate in Baking (Generalist) (Level 4) [Ref: 1842] will typically be achieved in an off-job environment. Either an on-job or off-job education and training pathway may be used to prepare candidates for the New Zealand Diploma in Baking (Level 5) [Ref: 1844], which will also typically be achieved in an off-job environment.
Please note all previous baking qualifications will be designated expiring from 1 January 2014.
Replacement of non-national qualifications
In addition to the transition arrangements concerning the replacement of national qualifications, the New Zealand Certificate in Baking (Level 3) [Ref: 1841] also replaces the Certificate in Baking and Pastry, Level 3 [Ref: MA4283], offered by Universal College of Learning (UCOL). Enrolments into programmes leading to Ref: MA4283 will no longer be accepted from 31 December 2013, and MA4283 will no longer be awarded from 31 December 2016. Similarly, the New Zealand Diploma in Baking (Level 5) [Ref; 1844] replaces the MIT Diploma in Baking (Level 5) [Ref: MN 4529]. Enrolments into programmes leading to Ref: MN: 4529 will no longer be accepted from 31 December 2013, and MA4283 will no longer be awarded from 31 December 2016.
Main changes resulting from the review
National Certificate in Baking (Level 2) [Ref: 0588]
Certificate in Baking and Pastry, Level 3 [Ref: MA4283]
replaced by
New Zealand Certificate in Baking (Level 3) [Ref: 1841]
|
Review category |
C |
See Key to Qualification Review at the end of report |
National Certificate in Baking (Level 3) [Ref: 0589]
replaced by
New Zealand Certificate in Baking (Level 4) with strands in Biscuit and Cake, Bread, Gluten Free, Pastry, and Plant [Ref: 1843]
|
Review category |
C |
See Key to Qualification Review at the end of report |
National Certificate in Baking (Plant Baking) (Level 4) with strands in Bread, Biscuit, Cake, and Pastry [Ref: 0591]
replaced by
New Zealand Certificate in Plant Baking (Level 5) with strands in Biscuit and Cake, Bread, Gluten Free, and Pastry [Ref: 1846]
|
Review category |
C |
See Key to Qualification Review at the end of report |
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], and
National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267]
replaced by
New Zealand Certificate in Craft Baking (Level 5) with strands in Biscuit and Cake, Bread, Gluten Free, and Pastry [Ref: 1845]
|
Review category |
C |
See Key to Qualification Review at the end of report |
MIT Diploma in Baking (Level 5) [MN: 4529]
replaced by
New Zealand Diploma in Baking (Level 5) [Ref: 1844]
|
Review category |
C |
See Key to Qualification Review at the end of report |
Transition
The replacement qualifications are substantially different in design and content to those they have replaced. Therefore, it is recommended candidates currently enrolled in programmes leading to the replaced qualifications complete their existing programme by 31 December 2016. They may, however, choose to transfer into a programme leading to the any of the new qualifications.
The last date for entry into programmes leading to the replaced qualifications is 31 December 2013.
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 |