Field Manufacturing
Review of Baking – Cake and Biscuit, and Baking – Pastry unit standards
|
Subfield |
Domain |
ID |
|
Baking - Cake and Biscuit |
15150, 23082, 29079, 29080, 29113-29117 |
|
|
Baking - Pastry |
15153, 29081, 29118-29122 |
Hanga-Aro-Rau Manufacturing Engineering and Logistics Workforce Development Council has completed the review of the unit standards listed above.
Date new versions published June 2025
Planned review date December 2030
Summary
The baking unit standards listed above were reviewed to ensure they continued to be fit-for-purpose for the baking industry. The review was carried out through regular online meetings with industry, providers, and subject matter experts providing the feedback and input. All changes were circulated to the wider stakeholder group for feedback and input into the proposed changes. Immediately superseded versions were maintained as N/A as the technical content changes were providing clarity and not altering the assessment requirements.
Main changes
· All reviewed unit standards were streamlined to update guidance information and technical content to better reflect current industry requirements and practices.
· During the review it was noted not all the credit values were representative of the notional hours required to achieve the unit standard. Credit values in these cases were amended to accurately reflect the notional hours required.
· Unit standards 29113–29116, 15153, and 29118–29121 had title changes from bakery to baking environment to broaden their usage or specify a particular area of the sector.
· A last date of assessment of 31 December 2027 has been added to versions of standards where there is more than one superseded version, leaving the most recent version as N/A.
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 > Baking – Cake and Biscuit
|
Title |
Level |
Credit |
Review Category |
|
|
15150 |
Assess and analyse the quality of cake and biscuit products |
4 |
8 9 |
B
|
|
23082 |
Prepare and bake biscuits in the baking industry |
1 |
3 |
B |
|
29079 |
Make basic biscuit products in a commercial baking environment under supervision |
3 |
10 8 |
B |
|
29080 |
Make basic cake products in a commercial baking environment under supervision |
3 |
10 |
B |
|
29113 |
Make sponges in a commercial bakery Make sponge products in a commercial baking environment |
4 |
12 13 |
B |
|
29114 |
Make cake products in a commercial bakery Make cake products in a commercial baking environment |
4 |
12 13 |
B |
|
29115 |
Make specialty cakes in a commercial bakery Make specialty cakes in a commercial baking environment |
4 |
12 13 |
B |
|
29116 |
Make biscuit products in a commercial bakery Make biscuit products in a commercial baking environment |
4 |
12 13 |
B |
|
29117 |
Demonstrate knowledge of science and technology for the production of cake and biscuit products using manual methods |
4 |
14 15 |
B |
Manufacturing > Food and Related Products Processing > Baking – Pastry
|
ID |
Title |
Level |
Credit |
Review Category |
|
15153 |
Assess and analyse the quality of pastry products Assess and analyse the quality of pastry products in a commercial baking environment |
4 |
8 9 |
B |
|
29081 |
Make pastry products in a commercial baking environment under supervision |
3 |
10 |
B |
|
29118 |
Make laminated puff pastry products in a commercial bakery Make laminated puff pastry products in a commercial baking environment |
4 |
12
13 |
B |
|
29119 |
Make savoury short pastry products in a commercial bakery Make savoury short pastry products in a commercial baking environment |
4 |
12
13 |
B |
|
29120 |
Make sweet pastry products in a commercial bakery Make sweet pastry products in a commercial baking environment |
4 |
12 13 |
B |
|
29121 |
Make yeast raised laminated pastry products in a commercial bakery Make yeast raised laminated pastry products in a commercial baking environment |
4 |
12
13 |
B |
|
29122 |
Demonstrate knowledge of science and technology for the production of pastry products using manual methods |
4 |
14 15 |
B |