Field          Manufacturing

Review of Food and Related Products Processing unit standards

Subfield	Domain	ID
Food and Related Products Processing	Baking	7703, 7730, 7731, 7856, 9954, 9955, 14706, 14708, 14709, 14721-14724, 15135-15138, 15144-15146, 15148, 15149, 15735-15739, 15747, 15752, 16124, 18940, 23077-23079, 23081
	Baking - Bread	7841, 7864, 14702-14705, 14707, 14710-14717, 15139, 15140, 15147, 15151, 15154, 23083
	Baking - Biscuit	14725-14727, 15143, 15152, 15742, 15743, 15745, 16125, 23082
	Baking - Cake	14719, 14720, 15142, 15150, 15155, 15740, 15741, 15744, 15746,
	Baking - Pastry	7842, 10603, 10605, 10608, 14728, 15141, 15153, 15748-15751, 15753, 15754, 18942

Competenz has reviewed the unit standards listed above.

Date new versions published                                                          March 2016

Planned review date                                                                           December 2021

Summary

These unit standards were reviewed as part of the targeted review of qualifications (TRoQ) for the baking industry.

A series of consultation meetings was held with representatives from across the baking industry.  The meetings addressed and considered the following in terms of how the unit standards met the new qualification and current industry needs:

· structure of unit standards in terms of skill requirements for each sector of the industry

· accuracy and appropriateness of content

· grouping of skills and knowledge

· duplication of skills and knowledge

· terms and language

· level and credit allocation.

Two domains (Baking - Cake and Baking - Biscuit) were combined in to a new domain Baking - Cake and Biscuit to more accurately reflect the clusters of work identified during the review and better align with industry needs.

The wording was aligned across all reviewed and new unit standards to ensure consistency of language and terms across the four baking domains.  The unit standards were restructured to align with current industry requirements, and some groups of skills previously covered by multiple unit standards were merged into more cohesive individual unit standards.

Main changes

· Changes were made to the titles, entry information, outcome statements, evidence requirements, and range statements of the unit standards for clarity and to ensure alignment with current industry requirements.

· Explanatory notes were updated.

· Credits and/or levels for eleven unit standards were increased to better reflect the content of the unit standards, as historically they had been undervalued.

· Levels were updated to better reflect the content of the unit standards.

· Unit standards from the Baking - Cake and Baking - Biscuit domains were moved to the Baking - Cake and Biscuit domain.

· Thirty six unit standards were designated as expiring.

· Twenty two unit standards were replaced with nine new unit standards.

· A total of thirty six new unit standards were developed.

The last date for assessment for superseded versions of these standards is 31 December 2018.  Results will not be accepted where the assessment date is after the last date for assessment of the superseded version of the standard.

Category C and D unit standards will expire on 31 December 2018

Impact on existing organisations with consent to assess

Current consent for			Consent extended to
Nature of consent	Classification or ID	Level	Nature of consent	Classification or ID	Level
Subfield	Food and Related Products Processing	2	Standards	14710, 29061, 29078, 29079, 29081	3
				29106	4
		3	Standards	14712, 14715, 14716, 14717, 29106	4
Domain	Baking - Biscuit	Any	Domain	Baking - Cake and Biscuit	Same
Domain	Baking - Cake	Any	Domain	Baking - Cake and Biscuit	Same
Domain	Baking	2	Standard	29061, 29078	3
Domain	Baking - Biscuit	2	Standard	29079	3
Domain	Baking - Bread	2	Standards	14710, 29078	3
				29106	4
		3	Standards	14711, 14712, 14715, 14716, 14717, 29106	4
Domain	Baking - Pastry	2	Standard	29081	3
Standard	14702, 14704, 14706, 14707	2	Standard	29078	3
	7841, 14703, 14705	3	Standard	29078	3
Standard	7842, 10605, 10608	3	Standard	29081	3
Standard	14713	2	Standard	29106	4
Standard	14714	3	Standard	29106	4
Standard	14719, 14720	3	Standard	29080	3
Standard	14725, 14726	3	Standard	29079	3
Standard	14727	2	Standard	29079	3
Standard	14728	2	Standard	29081	3
Standard	15135	3	Standards	29069, 29070	3
Standard	15140	4	Standard	29396	4
	23077	2	Standard	29061	3
Standard	23078	3	Standard	29061	3

Impact on Consent and Moderation Requirements (CMR)

Unit standards in the four baking domains are now covered by CMR0013.  Unit standards that were covered by CMR0111 were updated to reflect the current CMR.

Detailed list of unit standards – classification, title, level, and credits

All changes are in bold.

Key to review category
A	Dates changed, but no other changes are made - the new version of the standard carries the same ID and a new version number
B	Changes made, but the overall outcome remains the same - the new version of the standard carries the same ID and a new version number
C	Major changes that necessitate the registration of a replacement standard with a new ID
D	Standard will expire and not be replaced

Manufacturing > Food and Related Products Processing

ID	Domain	Title	Level	Credit	Review Category
7841 14702 14703 14704 14705 14706 14707 29078	Baking - Bread Baking - Bread Baking - Bread Baking - Bread Baking - Bread Baking Baking - Bread Baking - Bread	Divide and mould bread doughs using manual production methods Prepare and weigh ingredients for white bread doughs using manual production methods Mix and develop white bread doughs using manual production methods Prepare and weigh ingredients for grain and meal bread doughs using manual production methods Mix and develop grain and meal bread doughs using manual production methods Prove products for batch baking Batch bake bread products Make basic bread products in a commercial baking environment under supervision	3 2 3 2 3 2 2 3	12 4 8 5 10 10 3 10	C C C C C C C
14719 14720 29080	Baking - Cake Baking - Cake Baking - Cake and Biscuit	Prepare, mix, and deposit cake batters using manual production methods Batch bake cake products Make basic cake products in a commercial baking environment under supervision	3 3 3	14 12 10	C C
14725 14726 14727 29079	Baking - Biscuit Baking - Biscuit Baking - Biscuit Baking - Cake and Biscuit	Prepare and mix biscuit doughs using manual production methods Form and cut biscuit doughs using manual production methods Batch bake biscuit products Make basic biscuit products in a commercial baking environment under supervision	3 3 2 3	10 10 8 10	C C C

Manufacturing > Food and Related Products Processing > Baking

ID	Title	Level	Credit	Review Category
7703	Sheet lifting doughs and laminate lifting doughs using automated production equipment	3	6	D
7730	Apply toppings and fillings to bakery products using automated production equipment	3	3	D
7731	Repair and thread automated food conveyor webs and belts	3	4	D
7856	Sheet and laminate doughs using automated production equipment	3	6	D
9954	Prepare and tray up frozen dough products	1	1	B
9955	Thaw and prove frozen doughs	2	2	B
14707	Batch bake bread products	2	10	D
14708	Retard products for batch baking	2	8	B
14709	Freeze products for batch baking	2	4	B
14721	Prepare and apply icings and glazes to bakery products using manual production methods	2	6	B
14722	Prepare to, and decorate bakery products using manual production methods Decorate bakery products using manual production methods	2	6	B
14723	Prepare and apply toppings to bakery products using manual production methods Apply toppings to bakery products using manual production methods	2	6	B
14724	Prepare and apply fillings to bakery products using manual production methods Fill bakery products using manual production methods	2	6	B
15135 29069 29070	Demonstrate knowledge of legislative and food code requirements in the baking industry Demonstrate knowledge of and comply with health and safety, and food safety practices in a commercial bakery Demonstrate knowledge of legislation, codes, and rules for the production of bakery products	3 3 3	4 10 6	C
15136	Demonstrate knowledge of bakery science	4	8	D
15137	Demonstrate knowledge of the characteristics and processes of flour technology Demonstrate knowledge of wheat flour and the flour production process	4 3	4 8	B
15138	Demonstrate knowledge of bakery management systems	4	6	D
15144	Demonstrate knowledge of bakery smallgoods and smallgoods baking technology	4	4	B
15145	Prepare, mix, and cook hot plate bakery products	3	4	B
15146	Prepare, mix, shape, and fry deep-fried bakery products	3	3	B
15148	Prepare, mix, deposit, and bake choux paste products	3	4	B
15149	Prepare marshmallow and egg white-based bakery products Prepare marshmallow and egg white based bakery products	4	4	B
15735	Develop and trial new bakery products	5	16	B
15736	Prepare, mould, and finish moulded confectionery products	4	8	B
15737	Demonstrate knowledge of automated mechanical and electrical bakery systems	4	5	D
15738	Prepare sweet fillings, icings, and glazes using boiling methods	4	6	D
15739	Prepare savoury fillings using boiling and steaming methods	4	6	D
15747	Prepare, mix, and apply bulk icings and/or glazes for bakery products using automated equipment	3	10	D
15752	Extrude doughs using automated production equipment	3	10	D
16124	Prepare, mix, and apply bulk toppings and/or fillings for bakery products using automated equipment	3	12	D
18940	Toast or dry, and store cereal products using continuous automated ovens and related equipment	3	4	D
23077 23078 29061	Demonstrate knowledge of common types and uses of baking equipment in the baking industry Demonstrate knowledge of baking equipment and utilities used in the baking industry Demonstrate knowledge of baking equipment and utilities used in a commercial bakery	2 3 3	4 4 8	C C
23079	Demonstrate knowledge of basic baking ingredients in the baking industry	1	2	B
23081	Demonstrate knowledge of product and basic terminology in the baking industry	2	3	D
29071	Demonstrate knowledge of baking processes and products	3	6	New
29073	Demonstrate knowledge of primary baking ingredients	3	8	New
29075	Demonstrate knowledge of and apply quality policies and procedures in a commercial baking environment	3	12	New
29076	Measure and calculate for baking	3	10	New
29077	Produce and apply fillings, icings, toppings, and glazes to bakery products under supervision	3	10	New
29082	Perform cleaning and storage duties in a commercial bakery	3	8	New
29101	Demonstrate and apply knowledge of waste reduction in a commercial bakery	4	9	New
29102	Assist with the development of a new product for a plant bakery	4	8	New
29103	Demonstrate knowledge of ingredients and baking science used in a plant bakery	4	12	New
29104	Demonstrate knowledge of quality management practices used in a plant bakery	4	6	New
29105	Demonstrate knowledge of and apply productivity improvement principles in a commercial bakery	4	8	New
29107	Demonstrate knowledge of ingredient and baking science	4	12	New
29108	Plan production in a commercial bakery environment	4	8	New

Manufacturing > Food and Related Products Processing > Baking - Biscuit

ID	Title	Level	Credit	Review Category
15143	Demonstrate knowledge of biscuit products and biscuit baking techniques	4	6	D
15152	Assess biscuit products for quality	4	5	D
15742	Prepare and weigh ingredients for bulk biscuit doughs using automated production equipment	2	9	D
15743	Mix bulk biscuit doughs using automated production equipment	3	10	D
15745	Bake biscuit products using continuous automated ovens	3	8	D
16125	Shape and cut bulk biscuit doughs using automated production equipment	3	10	D

Manufacturing > Food and Related Products Processing > Baking - Biscuit

Manufacturing > Food and Related Products Processing > Baking - Cake and Biscuit

ID	Title	Level	Credit	Review Category
23082	Prepare and bake biscuits in the baking industry	1	3	B

Manufacturing > Food and Related Products Processing > Baking - Bread

ID	Title	Level	Credit	Review Category
7864	Prepare and develop bread doughs using bulk fermentation processes	3	10	D
14710	Prepare and weigh ingredients for bulk bread doughs using automated equipment Weigh ingredients for bulk bread doughs in a plant bakery	2 3	9	B
14711	Develop bulk white bread doughs using automated equipment Mix and develop bulk white bread doughs in a plant bakery	3 4	8 6	B
14712	Develop bulk grain and meal doughs using automated equipment Mix and develop bulk grain and meal bread doughs in a plant bakery	3 4	10	B
14713 14714 29106	Slice and wrap bread using preset automated equipment Prepare and operate automated bread slicing and packaging equipment Slice and package bread in a plant bakery	2 3 4	4 5 10	C C
14715	Prove and bake bread products using continuous automated ovens Prove, bake, and depan bread products in a plant bakery	3 4	6	B
14716	Divide and round bread doughs using automated equipment Divide and round bread doughs in a plant bakery	3 4	8 10	B
14717	Mould and pan bread doughs using automated equipment Mould and pan bread doughs in a plant bakery	3 4	8 10	B
15139	Demonstrate knowledge of bread baking technology and bread products using manual systems	4	8	D
15140 29396	Demonstrate knowledge of plant bread baking technology and plant bread bakery products Demonstrate knowledge of plant bread bakery systems and products	4 4	8 20	C
15147	Prepare, mix, and bake bread products using sponge and dough process, and liquid ferment process	3	6	B
15151	Assess bread products for quality Assess and analyse the quality of bread and bread products	4	5 8	B
15154	Prepare, mix, and bake specialty breads Make speciality bread products in a commercial bakery	4	6 12	B
23083	Prepare and bake basic breads in the baking industry	2	4	B
29109	Make white bread products in a commercial bakery	4	12	New
29110	Make grain and wholemeal bread products in a commercial bakery	4	12	New
29111	Make sweet and/or fruit bread products in a commercial bakery	4	12	New
29112	Demonstrate knowledge of bread baking science and technology for the production of bread products using manual methods	4	14	New

Manufacturing > Food and Related Products Processing > Baking - Cake

ID	Title	Level	Credit	Review Category
15142	Demonstrate knowledge of cake products and cake baking technology	4	6	D
15155	Prepare, mix, bake, and finish specialty gateaux and torten	4	8	D
15740	Prepare and weigh ingredients for bulk cake batters using automated production equipment	2	9	D
15741	Mix bulk cake batters using automated production equipment	3	10	D
15744	Bake cake products using continuous automated ovens	3	8	D
15746	Deposit and shape bulk cake batters using automated production equipment	3	10	D

Manufacturing > Food and Related Products Processing > Baking - Cake

Manufacturing > Food and Related Products Processing > Baking - Cake and Biscuit

ID	Title	Level	Credit	Review Category
15150	Assess cake products for quality Assess and analyse the quality of cake and biscuit products	4	5 8	B

Manufacturing > Food and Related Products Processing > Baking - Cake and Biscuit

ID	Title	Level	Credit	Review Category
29113	Make sponges in a commercial bakery	4	12	New
29114	Make cake products in a commercial bakery	4	12	New
29115	Make specialty cakes in a commercial bakery	4	12	New
29116	Make biscuit products in a commercial bakery	4	12	New
29117	Demonstrate knowledge of science and technology for the production of cake and biscuit products using manual methods	4	14	New

Manufacturing > Food and Related Products Processing > Baking - Pastry

ID	Title	Level	Credit	Review Category
7842 10605 10608 14728 29081	Roll and laminate pastry doughs using manual production methods Prepare and mix pastry doughs using manual production methods Batch bake pastry products Form and cut pastry doughs using manual production methods Make pastry products in a commercial baking environment under supervision	3 3 3 2 3	8 8 10 6 10	C C C C
10603	Bake pastry products using continuous automated ovens	3	8	D
15141	Demonstrate knowledge of pastry technology and pastry products	4	10	D
15153	Assess pastry products for quality Assess and analyse the quality of pastry products	4	5 8	B
15748	Prepare and weigh ingredients for pastry doughs using automated production equipment	2	9	D
15749	Mix pastry doughs using automated production equipment	3	8	D
15750	Block, sheet, and laminate pastry doughs using semi-automated production equipment	3	10	D
15751	Extrude, sheet, and laminate pastry doughs using continuous automated production equipment	3	10	D
15753	Shape and cut bulk pastry doughs using automated production equipment	3	10	D
15754	Form and process specialty pastry products using automated production equipment	3	10	D
18942	Produce yeasted and laminated pastry products	4	15	D
29118	Make laminated puff pastry products in a commercial bakery	4	12	New
29119	Make savoury short pastry products in a commercial bakery	4	12	New
29120	Make sweet pastry products in a commercial bakery	4	12	New
29121	Make yeast raised laminated pastry products in a commercial bakery	4	12	New
29122	Demonstrate knowledge of science and technology for the production of pastry products using manual methods	4	14	New