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Field
Manufacturing
Republication of Baking qualifications
National Certificate in Baking (Level 2) [Ref: 0588]
National Certificate in Baking (Level 3) [Ref: 0589]
National Certificate in Baking (Plant Baking) (Level 4) with strands in Bread, Biscuit,
Cake, and Pastry [Ref: 0591]
National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267]
Competenz has republished the qualifications listed above.
Date versions republished
April 2014
Expiry date
December 2018
Summary
These qualifications were designated expiring in November 2012, and replaced by
New Zealand qualifications developed through the Targeted Review of Qualifications.
Competenz received feedback from industry that the replacement qualifications were not
fit for purpose for on-job trainees in the baking industry. Therefore, the expiring
qualifications were republished to remove the replacement relationships and include
exemptions for lapsing classifications.
The original replacement relationships were:




National Certificate in Baking (Level 2) [Ref: 0588] replaced by the New Zealand
Certificate in Baking (Level 3) [Ref: 1841]
National Certificate in Baking (Level 3) [Ref: 0589] replaced by the New Zealand
Certificate in Baking with strands in Biscuit and Cake, Bread, Gluten Free, Pastry, and
Plant [Ref: 1843]
National Certificate in Baking (Plant Baking) (Level 4) with strands in Bread, Biscuit,
Cake, and Pastry [Ref: 0591] replaced by the New Zealand Certificate in Plant Baking
(Level 5) with strands in Biscuit and Cake, Bread, Gluten Free, and Pastry [Ref: 1846]
National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267] replaced by the
New Zealand Certificate in Craft Baking (Level 5) with strands in Biscuit and Cake,
Bread, Gluten Free, and Pastry [Ref: 1845].
The replacement relationships have been removed from the republished qualifications.
Competenz anticipates submitting the reviewed New Zealand qualifications for listing on
the NZQF by the end of June 2014.
The qualifications were also republished to include exemptions for lapsing classifications.
The exemptions allow candidates to use credits from replacement classifications to meet
the qualification requirements.
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Main changes resulting from the republication
National Certificate in Baking (Level 2) [Ref: 0588
National Certificate in Baking (Level 3) [Ref: 0589
National Certificate in Baking (Plant Baking) (Level 4) with strands in Bread, Biscuit,
Cake, and Pastry [Ref: 0591]
National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267]
These qualifications contain lapsed classifications. For the purposes of these
qualifications, people who have gained credit for standards in the new or replacement
classification may use those credits to meet the qualification requirements in the lapsed
classification.
Standards from
Health>Health Studies>First Aid
Business > Business Operations and
Development > People Development and
Coordination
Business > Business Operations and
Development > Quality Management
Humanities > Health and Physical
Education > Home Economics
Are treated as standards from
Health>Health Studies>Core Health
Business > Management > Management –
Developing and Coordinating People
Business > Management > Quality
Management
Sciences > Home and Life Sciences > Food
Technology and Nutrition
Transition
Candidates working towards version 3 of Refs: 0588, 0589, 0591 or version 2 of Ref: 1267
must complete those versions by December 2018, at which time the qualifications will be
discontinued.
Competenz has endeavoured to ensure that no person has been disadvantaged by the
republication of this qualification. Anyone who thinks that they have been disadvantaged
should, in the first instance, contact Competenz at the address below.
Competenz
PO Box 9005
Newmarket
Auckland 1149
Telephone
Email
0800 526 1800
qualifications@competenz.org.nz
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