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Bread and Flour Confectionery Baking

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Bread and Flour Confectionery Baking

Learners who wish to gain knowledge and expertise in the manufacturing of specialised fermented, pastry, flour confectionery and non-flour confectionery products, will benefit from this programme. Learners will also be able to maintain quality assurance and monitor critical control points in the craft baking environment. The qualification also provides the learner with the essential skills needed at a technical level and will facilitate a pathway for further learning and will give recognition for existing skills and knowledge. This qualification aims to promote professionalism and work ethics in the sector whilst providing portable skills into other areas and areas of specialisation. It provides learners with opportunities for further education and training at higher levels as well as continued professional development.

Qualifying learners will be able to know and do the following:

Communicate in a variety of ways in a craft bakery environment.
Maintain quality assurance and monitor critical control points in a craft-baking environment.
Produce a specialized range of fermented products.
Produce a range of pastry products.
Produce a range of flour confectionery and non-flour confectionery products.

This qualification provides the learner with accessibility to be employed within the baking, wholesale and retail and hospitality industry and provides the flexibility to pursue different careers in the baking, wholesale and retail industry and articulation within the hospitality industry. The level of flexibility within the range of electives will allow the individual to peruse a career within an applied technical baking environment, wholesale and retail, and or the opportunity to encourage entrepreneurship.
The qualification consists of a Fundamental a core and an elective component. To be awarded the qualification, learners are required to obtain a minimum of 140 credits.

All the unit standards in the fundamental (36 credits) and core (90 credits) components are compulsory.
In addition, the learner must choose at least 14 credits from the Elective component of this qualification.
This qualification is aimed at learners already competent in the processing a basic range of bread and flour confectionery products within the craft baking industry via SMME, wholesale and retail, hospitality and baking manufacturing environments.
Assessment is both formative and summative:

o Individual and group exercises: Tasks and assignments
o Integrated summative assessments (practical assessment
Communicate in a variety of ways in a craft bakery environment.

Maintain quality assurance and monitor critical control points in a craft baking environment.

Produce a specialized range of fermented products.

Produce a range of pastry products.

Produce a range of flour confectionery and non-flour confectionery products.