Field                   Manufacturing


This report was republished in April 2013 to change the last date for assessment to 31 December 2017, and to remove both the requirement that all trainees be enrolled in courses leading to the new qualification and the date from which all courses must align with the new qualification.


Review of Baking qualification


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


Competenz has completed the review of the qualification above.


Replacement qualification


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]


Date new version published                                                             January 2011


Date report and new version republished                                    April 2013


The next qualification review is planned to take place during 2016.


Summary of review and consultation process


The Industry Advisory Group met in January, August, and October of 2010 to discuss feedback from stakeholders about the fitness for purpose of the qualification.  A key issue with version 2 was that most enterprises were not able to provide training in all aspects of biscuit, bread, cake and pastry baking.  Consequently it was proposed that the replacement qualification be stranded.  The stakeholders consulted included industry representatives from small, medium and large bakeries, Private Training Establishments, and Institutes of Technology and Polytechnics.


The replacement qualification was stranded to enable candidates to complete the requirements for award using products produced by their current bakery.


The replacement qualification was endorsed by the Baking Industry Advisory Group, in December 2010.


Main changes resulting from the review


The structure of the replacement qualification includes strands in Biscuit, Bread, Cake, and Pastry, and an optional strand in Team Leading.


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

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]


Review category


See Key to Qualification Review Categories at the end of report


Changes to structure and content

·      Overall credit value was reduced from 287 to 70 through the change to a core compulsory section and elective strands in Bread, Biscuit, Cake, and Pastry.

·      National Certificate in Baking (Level 3) [Ref: 0589] was specified as a prerequisite entry requirement.

·      Team Leading Optional Strand was added.

·      Standards 7620 and 15274 were added to the Core Compulsory section.

·      Standards 14725, 14726, 15143, and 15152 were moved to the Biscuit Strand.

·      Standards 7841, 7864, 14703, 14705, 15139, 15151, and 15154 were moved to the Bread Strand.

·      Standards 14719, 14720, 15142, 15150, and 15155 were moved to the Cake Strand.

·      Standards 7842, 10605, 10608, 15141, and 15153 were moved to the Pastry Strand.

·      Each strand includes an elective that allows candidates the flexibility to choose standards from any of the domains in the Food and Related Products Processing subfield.

·      Compulsory standards 167, 497, 6400-6402, 14702, 14704, 14706, 14707, 14721-14724, 14727, 14728, 15135, 15146, 15148, and 15149 from the replaced qualification were not included in the replacement qualification.




Existing trainees enrolled in version 1 or 2 of the replaced qualification may complete that version or transfer to the replacement qualification.  Trainees must transfer to the replacement qualification if they have not completed version 1 or 2 by 31 December 2017.


This qualification contains standards that are replaced by or are a substitute for other standards.  For the purposes of this qualification, people who have gained credit for the expired or removed standards are exempt from the requirement to gain credit for the replacement or substituted standards - see table below.


Credit for

Exempt from

167, 15135





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



PO Box 9005


Auckland 1149


Telephone         0800 526 1800



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