Intermediate Occupational Certificate: Baking and Confectionery Operator

Purpose

The purpose of this qualification is to prepare a learner to operate as a Baking and Confectionery Operator.

A Baking and Confectionery Operator operates equipment and performs tasks to produce products by adjusting, maintaining and overseeing the equipment set up and operating parameters to ensure that quality standards and specifications are met.

A qualified learner will be able to

• Receive input of raw materials for the processing of baking and confectionery products operations according to organisational requirements and specifications.
• Prepare input materials for further processing.
• Process raw materials and related products to organisational requirements and specifications to produce bread and confectionery products in the plant processing environment.
• Control the operation of bread and confectionery automated equipment according to organisational requirements and specifications.

Rationale

The need for this qualification stems from the necessity to align an existing historical qualification. Currently, there is a unit standards-based qualification which is SAQA ID 64029 National Certificate: Plant Baking, NQF Level 2, credits: 120.

Based on sector skills plans for the Food and Beverage Manufacturing Sector, a specific need was identified by the industry to provide for Baking and Confectionery Operators. There is no similar qualification presently registered on the NQF other than the one that this qualification is replacing.

Bread is the staple diet of most of the South African population. Bread and confectionery products such as hamburgers and hot dog rolls are produced by a number of large-scale bakeries across South Africa. This qualification is fundamental in ensuring the operator is developed to produce bread and confectionery in South Africa.

This qualification is essential in the plant baking industry as it will meet the industry needs. The baking industry is quickly automating and the level of skills in the bakery needs to be significantly higher than before. The large-scale plant bakery will benefit from a qualification that reflects the latest technologies a process required for the 21st-century operator. Developing this qualification enhances the professionalism of an operator in the baking industry. It demonstrates that operators have undertaken a formal programme of training and assessment, and have achieved a level of knowledge, skills and work experience that is recognized by the industry.

This qualification will benefit society and the economy by enhancing citizenship, increasing social and economic productivity, providing specifically skilled and/or professional people, and transforming and redressing past inequities. Long term benefits include lateral and vertical growth opportunities for employees in food and beverage manufacturing plants and access to previously inaccessible employment opportunities at higher levels as process controllers, supervisors and production managers.

Typical occupations in this area are the following Mixer Operator; Prover Operator: Dough maker; Make-up operator; Plant Baking Operator; Oven and Cooler Operator; Bagger Slicer operator.

It is also envisaged that learners wanting to enter employment in a large-scale bakery will use this qualification thus creating a pool of skilled operators that can advance into various other roles in the Food and Beverage Industry. This occupational qualification improves the career opportunities of the plant bakery operator. This qualification is aligned with the requirements of the Chamber of Baking although it does not require it to be registered.

Recognition of Prior Learning (RPL)

• Learners will gain access to the qualification through RPL for Access as provided for in the QCTO RPL Policy. RPL for access is conducted by accredited education institution, skills development provider or workplace accredited to offer that specific qualification/part qualification.
• Learners who have acquired competencies of the modules of a qualification or part qualification will be exempted from modules through RPL.

RPL for access to the external integrated summative assessment

Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record.

Entry Requirements

The minimum entry requirement for this qualification is

• An NQF Level 2 qualification with mathematics and communication.

This qualification is made up of compulsory Knowledge, Practical Skill and Work Experience Modules

Knowledge Modules

• 716105-000-00-KM-01, Personal Mastery and Inter-personal Relationships, NQF Level 3, 4 Credits.
• 716105-000-00-KM-02, Business Studies for Machine Operators, NQF Level 3, 4 Credits.
• 716105-000-00-KM-03, Manufacturing principles for Machine Operators in a Digitalized Environment, NQF Level 3, 6 Credits.
• 716105-000-00-KM-04, Quality, Food Safety, GMP and Food Contamination, NQF Level 3, 8 Credits.
• 716105-000-00-KM-05, Occupational Health and Safety in the Manufacturing Environment, NQF Level 3, 2 Credits.
• 716105-000-00-KM-06, Baking and Confectionery Processing Equipment, NQF Level 3, 6 Credits.
• 716105-000-00-KM-07, History, Background, Principles and Raw Materials of Bread and Confectionery Products, NQF Level 3, 8 Credits.

Total number of credits for Knowledge Modules: 38

Practical Skill Modules

• 716105-000-00-PM-01, Receive Input Materials for Baking and Confectionery Products, NQF Level 3, 8 Credits.
• 716105-000-00-PM-02, Prepare Input Materials for Further Processing, NQF Level 3, 12 Credits.
• 716105-000-00-PM-03, Produce Bread and Flour Confectionery Products, NQF Level 3, 14 Credits.
• 716105-000-00-PM-04, Control Product and Process Quality of Bread and Confectionery Products in a Large-scale Bakery, NQF Level 3, 13 Credits.

Total number of credits for Practical Skill Modules: 47

Work Experience Modules

• 716105-000-00-WM-01, Processes and Procedures to Receive Baking and Confectionery Input Materials, NQF Level 3, 8 Credits.
• 716105-000-00-WM-02, Processes and Procedures to Prepare Raw Materials for Further Processing, NQF Level 3, 10 Credits.
• 716105-000-00-WM-03, Processes and Procedures to Manufacture Bread and Confectionery Products, NQF Level 3, 10 Credits.
• 716105-000-00-WM-04, Processes and Procedures to Control the Operation of Baking and Confectionery Processing Equipment, NQF Level 3, 10 Credits.

Total number of credits for Work Experience Modules: 38

1. Apply knowledge of fundamental theory and concepts of communication, interpersonal relations, business understanding, manufacturing, quality and food safety in the food and related products manufacturing environment.
2. Demonstrate the use of each type of baking and confectionery equipment as well as the principles and process technology in the production of baked and confectionery products.
3. Use sampling techniques to sample raw materials.
4. Operate a single stage stand-alone baking and confectionery equipment.

Associated Assessment Criteria for Exit Level Outcome 1

• Explain the fundamental concepts of business communication in a manufacturing environment.
• List and explain the concepts underpinning interpersonal relationships.
• Listed and describe the fundamental concepts of business administration.
• Define terminology relevant to food safety such as but not limited to critical control points, hygiene, quality control; quality assurance and contamination.
• Explain systems by which effective quality control is maintained.
• List rationale for the application of good manufacturing practice.
• Discuss food contamination in a specific context.
• List and explain principles of plant cleaning and sanitation.

Associated Assessment Criteria for Exit Level Outcome 2

• Describe types of Mixers, their use, and operational principles.
• Describe types of Proving Equipment, their use, and operational principles.
• Describe types of Panning and Lidding Equipment, their use, and operational principles.
• Describe types of Ovens, electric, gas and hybrid.
• Listed and describe types of Bread cooling equipment.
• Explain principles of Mixing and Dough making.
• Explain principles of proofing of dough.
• Explain the principles and elements of baking and cooling of bread.

Associated Assessment Criteria for Exit Level Outcome 3

• Prepare sampling equipment according to standard operating procedures and relevant legislation.
• Sample raw material products according to standard operating procedures.
• Grade raw material products according to quality procedures.
• Clean and sanitise sampling equipment according to standard operating procedures.
• Record sampling outcomes as per standard operating procedures.
• Release raw materials for storage and/ or further processing.

Associated Assessment Criteria for Exit Level Outcome 4

• Complete pre-start-up procedure according to standard operating procedures.
• Start the single stage stand-alone equipment according to procedure.
• Operate the single stage stand-alone equipment according to procedure.
• Shut down the single stage stand-alone equipment according to procedure.
• Complete post-shutdown procedure according to procedure.

Integrated Assessment

Formative Assessment

The Skills Development Providers will use the curriculum to guide them on the stipulated internal assessment criteria and weighting. They will also apply the scope of practical skills and applied knowledge as stipulated by the internal assessment criteria. This formative assessment leads to entrance into the integrated External Summative Assessment.

Summative Assessment

An External Integrated Summative Assessment, conducted through the relevant QCTO Assessment Quality Partner is required to issue this qualification. The External Integrated Summative Assessment will focus on the Exit Level Outcomes and Associated Assessment Criteria. Additional to the written assessment the learner must also submit a portfolio of evidence compiled of outcomes achieved in the workplace.