15139 Demonstrate knowledge of bread baking technology and bread by lifemate

VIEWS: 10 PAGES: 5

									                                                                              15139 version 2
                                                                                  Page 1 of 5

Demonstrate knowledge of bread baking technology and bread
products using manual systems

Level                             4

Credits                           8

Purpose       This unit standard is for people working or intending to work in a bakery.
              People credited with this unit standard are able to: evaluate manual bread
              baking processes; assess manually developed doughs; analyse the
              production of specialty breads in a manual bread bakery; analyse the
              production of bread smallgoods in a manual bread bakery; and evaluate
              quality assessment procedures used in a manual bread bakery.


Subfield                          Food and Related Products Processing

Domain                            Baking - Bread

Status                            Registered

Status date                       20 April 2006

Date version published            20 April 2006

Planned review date               31 December 2011

Entry information                 Recommended: Unit 15135, Demonstrate knowledge of
                                  legislative and food code requirements in the baking
                                  industry; Unit 15136, Demonstrate knowledge of bakery
                                  science; Unit 15137, Demonstrate knowledge of the
                                  characteristics and processes of flour technology; and
                                  Unit 15138, Demonstrate knowledge of bakery
                                  management systems; or demonstrate equivalent
                                  knowledge and skills.

Accreditation                     Evaluation of documentation and visit by NZQA and
                                  industry.

Standard setting body (SSB)       Competenz (Food and Beverage)

Accreditation and Moderation Action Plan (AMAP) reference                  0111
This AMAP can be accessed at http://www.nzqa.govt.nz/site/framework/search.html.




                                                               New Zealand Qualifications Authority 2010
                                                                               15139 version 2
                                                                                   Page 2 of 5

Special notes

1     Enactments and codes relevant to this unit standard include but are not limited to the:
      Food Act 1981; Health and Safety in Employment Act 1992; Resource Management
      Act 1991; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974;
      Australia New Zealand Food Standards Code, available at
      http://www.foodstandards.govt.nz/.

2     Definitions
      Bakery refers to a craft or in-store bakery using manual bread making systems.
      Organisational procedures refers to documents that include: worksite rules, codes,
      and practices; equipment operating instructions; production specifications;
      documented quality management systems; and health and safety requirements.

3     Performance must be consistent with documented organisational policies and
      procedures.

Elements and performance criteria
Element 1

Evaluate manual bread baking processes.

Performance criteria

1.1        Dough processes commonly used in a manual bread bakery are classified
           according to mixing times and fermentation periods.

           Range         bulk fermentation, no-time dough, sour dough, ferment and dough,
                         sponge and dough.

1.2        Steps in manual bread baking are identified and explained in accordance with
           dough processes used.

           Range         preparation and weighing of ingredients, mixing, dividing,
                         moulding, tinning, proving, baking, depanning, cooling.

1.3        Equipment commonly used in a manual bread bakery is identified and its
           functions and mode of action described.

           Range         scales, mixer, divider, moulder, prover, oven.

1.4        Layout and workflow patterns in a manual bakery are assessed against the
           product range and production schedules.




                                                                New Zealand Qualifications Authority 2010
                                                                                15139 version 2
                                                                                    Page 3 of 5

Element 2

Assess manually developed doughs.

Performance criteria

2.1       Required properties of a dough are stated in accordance with process
          specifications and industry practice.

          Range         extensibility, elasticity, maturity, temperature, production
                        requirements.

2.2       Properties of a selected dough sample are assessed in terms of its suitability for
          further processing and resultant product quality.

2.3       Reasons for any faults in the selected dough sample are given and corrective
          measures outlined.

Element 3

Analyse the production of specialty breads in a manual bread bakery.

Range     may include but is not limited to – pita, focaccia, French bread, Italian bread,
          Turkish bread, German or Swiss rye bread, artisan breads, breads with fillings.

Performance criteria

3.1       Specialty breads commonly produced in manual bakeries are identified from
          product samples or photographs.

          Range         evidence of eight specialty breads is required.

3.2       Speciality breads are described in terms of their origin, ingredients, and final
          product characteristics.

          Range         evidence of eight specialty breads is required.

3.3       Recipes for four specialty breads are given and evaluated against ingredient
          availability and cost.

3.4       Manual production systems for four specialty breads are described and
          compared in terms of the equipment used, the processing steps, and the
          complexities of processing.




                                                                 New Zealand Qualifications Authority 2010
                                                                               15139 version 2
                                                                                   Page 4 of 5

Element 4

Analyse the production of bread smallgoods in a manual bread bakery.

Range     may include but is not limited to – buns, bread rolls, hot cross buns, bagels,
          bread twists, bread knots.

Performance criteria

4.1       Bread smallgoods commonly produced in manual bakeries are identified from
          product samples or photographs.

          Range        evidence of six bread smallgoods is required.

4.2       Bread smallgoods are described in terms of their ingredients and final product
          characteristics.

          Range        evidence of six bread smallgoods is required.

4.3       Recipes for four bread smallgoods are given and evaluated against ingredient
          availability and cost.

4.4       Manual production systems for four bread smallgoods are described and
          compared in terms of the equipment used, the processing steps, and the
          complexities of processing.

Element 5

Evaluate quality assessment procedures used in a manual bread bakery.

Performance criteria

5.1       Factors which determine the external quality of bread are identified from quality
          assessment sheets.

          Range         height, weight, corners, volume, crust colour, crust surface.

5.2       Factors which determine the internal quality of bread are identified from quality
          assessment sheets.

          Range         fineness of cells, evenness, presence of streaks, cores, holes,
                        colour, stickiness, softness, dryness, crumb strength.

5.3       Quality assessment procedures used in a manual bakery are evaluated against
          the specific product characteristics, scales of production, intended sell-by date,
          customer base, and use of information.

          Range         frequency and number of samples assessed, assessment method,
                        recording and reporting of results.




                                                                New Zealand Qualifications Authority 2010
                                                                               15139 version 2
                                                                                   Page 5 of 5

Please note

Providers must be accredited by the Qualifications Authority, or an inter-institutional body
with delegated authority for quality assurance, before they can report credits from
assessment against unit standards or deliver courses of study leading to that assessment.

Industry Training Organisations must be accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.

Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.

Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.

Comments on this unit standard

Please contact the Competenz qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.




                                                                New Zealand Qualifications Authority 2010

								
To top