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National Certificate in Baking Yeasts Manufacturing (Operator) (Level 3)
Level
3
Credits
40
This qualification has been reviewed. The last date to meet the requirements is 31
December 2017.
Transition Arrangements
This qualification has been reviewed and replaced by the New Zealand Certificate in Dairy
Processing (Level 3) [Ref: 2562].
The last date for entry into programmes leading to the qualification is 31 December 2015.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process
Registration
Review
Version
1
2
Date
July 2010
October 2014
Last Date for Assessment
December 2017
December 2017
Standard Setting Body
Primary Industry Training Organisation
PO Box 10383
The Terrace
Wellington 6143
Telephone 04 801 9616
Facsimile 04 801 9626
Email standards@primaryito.ac.nz
Website www.primaryito.ac.nz
Primary Industry Training Organisation
SSB Code: 101558
 New Zealand Qualifications Authority 2016
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Version
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National Certificate in Baking Yeasts Manufacturing (Operator) (Level 3)
Level
3
Credits
40
Purpose
This qualification is designed to cover the skills and knowledge required for experienced
personnel who work in the baking yeasts manufacturing industry. This covers a range of
roles concerned with separating, fermenting, blending and mixing liquid baking yeasts.
The Compulsory covers the knowledge and skills relating to product safety, monitoring
sustainable environmental procedures and monitoring product safety.
Elective A allows candidates to select standards from the Baking Yeasts Manufacturing
Operations domain that fit with their job roles and type of organisation.
Elective B allows candidates to select standards from the Manufacturing field to make up
the balance of credits that fit with their job roles and type of organisation.
This qualification leads on from the National Certificate in Baking Yeasts Manufacturing
(Entry Skills) (Level 2) [Ref: 1570], but is a standalone qualification at level 3.
Credit Range
Level 3 and above credits
Minimum totals
Compulsory
14
14
Elective A
16-26
16
Elective B
0-10
0-10
Requirements for Award of Qualification
Award of NQF Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the
purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand
Qualifications Authority (NZQA) Rules and Procedures publications available at
http://www.nzqa.govt.nz/ncea/acrp/index.html.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions
and retain their identification number (ID). Any version of a standard with the same ID may be used to meet
qualification requirements that list the ID and/or that specify the past or current classification of the standard.
Summary of Requirements




A minimum of 40 credits at Level 3 or above
Compulsory standards
Elective A – A minimum of 16 credits as specified
Elective B – Balance
Primary Industry Training Organisation
SSB Code: 101558
 New Zealand Qualifications Authority 2016
NZQF NQ Ref
Version
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Detailed Requirements
Compulsory
The following standards are required
Manufacturing > Baking Yeasts Manufacturing > Baking Yeasts Production Quality
Assurance and Safety Skills
ID
Title
Level
Credit
25903
25905
25906
Explain product safety control in a baking yeasts
manufacturing operation
Monitor sustainable environmental procedures in a
baking yeasts manufacturing operation
Monitor product safety for own work area in a baking
yeasts manufacturing operation
3
4
3
5
3
5
Elective A
A minimum of 16 credits
Manufacturing > Baking Yeasts Manufacturing > Baking Yeasts Manufacturing Operations
ID
Title
Level
Credit
25907
25908
25909
25910
25912
25913
25914
25915
Carry out the separation process in a baking yeasts
manufacturing operation
Carry out a molasses blending process in a baking
yeasts manufacturing operation
Carry out a fermentation process in a baking yeasts
manufacturing operation
Carry out clean-in-place processes in a baking yeasts
manufacturing operation
Carry out salt mixing in a baking yeasts manufacturing
operation
Carry out a liquid baking yeasts tanker loading
3
5
3
5
3
8
3
4
3
5
3
3
Monitor blower operations in a baking yeasts
manufacturing operation
Carry out a chemical mixing process in a baking yeasts
manufacturing operation
3
3
3
5
Elective B
The balance of credits to achieve
A minimum of 40 credits at Level 3 or above
May come from the following
Field
Subfield
Domain
Manufacturing
Any
Any
Primary Industry Training Organisation
SSB Code: 101558
 New Zealand Qualifications Authority 2016
NZQF NQ Ref
1571
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Page 4 of 4
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Certification
This certificate will display the logos of NZQA, the New Zealand Industry Training
Organisation and the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the
New Zealand Standard Classification of Education (NZSCED) system as specified below.
NQF Classification
NZSCED
Code
Description
Code
Description
446
Manufacturing > Baking Yeasts
Manufacturing
030307
Engineering and Related
Technologies > Process and
Resources Engineering > Food
(excluding Seafood) Processing
Technology
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body
before they can register credits from assessment against standards. Accredited providers and Industry
Training Organisations assessing against standards must engage with the moderation system that applies to
those standards. Accreditation requirements and the moderation system are outlined in the associated
Accreditation and Moderation Action Plan (AMAP) for each standard.
Primary Industry Training Organisation
SSB Code: 101558
 New Zealand Qualifications Authority 2016