Field Manufacturing
Republication of Baking qualifications
National Certificate in Baking (Level 2) [Ref: 0588]
National Certificate in Baking (Level 3) [Ref: 0589]
National Certificate in Baking (Plant Baking) (Level 4) with strands in Bread, Biscuit, Cake, and Pastry [Ref: 0591]
National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267]
Competenz has republished the qualifications listed above.
Date versions republished April 2014
Expiry date December 2018
Summary
These qualifications were designated expiring in November 2012, and replaced by New Zealand qualifications developed through the Targeted Review of Qualifications.
Competenz received feedback from industry that the replacement qualifications were not fit for purpose for on-job trainees in the baking industry. Therefore, the expiring qualifications were republished to remove the replacement relationships and include exemptions for lapsing classifications.
The original replacement relationships were:
· National Certificate in Baking (Level 2) [Ref: 0588] replaced by the New Zealand Certificate in Baking (Level 3) [Ref: 1841]
· National Certificate in Baking (Level 3) [Ref: 0589] replaced by the New Zealand Certificate in Baking with strands in Biscuit and Cake, Bread, Gluten Free, Pastry, and Plant [Ref: 1843]
· National Certificate in Baking (Plant Baking) (Level 4) with strands in Bread, Biscuit, Cake, and Pastry [Ref: 0591] replaced by the New Zealand Certificate in Plant Baking (Level 5) with strands in Biscuit and Cake, Bread, Gluten Free, and Pastry [Ref: 1846]
· National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267] replaced by the New Zealand Certificate in Craft Baking (Level 5) with strands in Biscuit and Cake, Bread, Gluten Free, and Pastry [Ref: 1845].
The replacement relationships have been removed from the republished qualifications.
Competenz anticipates submitting the reviewed New Zealand qualifications for listing on the NZQF by the end of June 2014.
The qualifications were also republished to include exemptions for lapsing classifications. The exemptions allow candidates to use credits from replacement classifications to meet the qualification requirements.
Main changes resulting from the republication
National Certificate in Baking (Level 2) [Ref: 0588
National Certificate in Baking (Level 3) [Ref: 0589
National Certificate in Baking (Plant Baking) (Level 4) with strands in Bread, Biscuit, Cake, and Pastry [Ref: 0591]
National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267]
These qualifications contain lapsed classifications. For the purposes of these qualifications, people who have gained credit for standards in the new or replacement classification may use those credits to meet the qualification requirements in the lapsed classification.
|
Standards from |
Are treated as standards from |
|
Health>Health Studies>First Aid |
Health>Health Studies>Core Health |
|
Business > Business Operations and Development > People Development and Coordination |
Business > Management > Management – Developing and Coordinating People |
|
Business > Business Operations and Development > Quality Management |
Business > Management > Quality Management |
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Humanities > Health and Physical Education > Home Economics |
Sciences > Home and Life Sciences > Food Technology and Nutrition |
Transition
Candidates working towards version 3 of Refs: 0588, 0589, 0591 or version 2 of Ref: 1267 must complete those versions by December 2018, at which time the qualifications will be discontinued.
Competenz has endeavoured to ensure that no person has been disadvantaged by the republication of this qualification. Anyone who thinks that they have been disadvantaged should, in the first instance, contact Competenz at the address below.
Competenz
PO Box 9005
Newmarket
Auckland 1149
Telephone 0800 526 1800
Email qualifications@competenz.org.nz