Qualification details
Title
New Zealand Certificate in Trade Baking (Craft) (Level 4) with strands in
Bread, Cake and Biscuit, and Pastry
Version
1
Qualification type
Certificate
Level
4
Credits
185 - 195
NZSCED
110107 Food, Hospitality and Personal Services > Food and Hospitality >
Baking and Pastry Making
DAS classification
1903 Manufacturing > Food and Related Products Processing > Baking
Qualification developer
Competenz
Next review
December 2020
Approval date
July 2015
Strategic purpose statement
The purpose of this qualification is to provide the baking industry
with trade qualified craft bakers who can independently produce
a wide range of bakery products to commercial standards.
The qualification is designed for people working in a range of
commercial craft baking environments with responsibility for
meeting production and quality requirements.
The qualification includes three strands to allow graduates to
specialise in producing a full range of either bread, cake and
biscuit or pastry baking products.
Outcome Statement
Graduate profile
Qualification Reference 2698
© New Zealand Qualifications Authority 2015
Graduates will be able to:
-
Apply an understanding of the principles of baking science to
the production of a wide range of commercial craft bakery
products
-
Apply quality control and waste reduction processes relevant
to the commercial craft bakery to ensure products meet
industry standards
-
Manage production planning to achieve production targets in
a commercial craft bakery
-
Comply with health and safety and hygiene standards to
meet workplace and legislative requirements while producing
a wide range of bakery products in a commercial craft
bakery.
-
Meet productivity and quality requirements while producing a
wide range of either bread or cake or biscuits or pastry
products.
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Graduates of the Bread strand will also be able to:
-
Apply knowledge of baking processes and products, and
equipment and utilities used in commercial craft baking, to
produce and finish a wide range of bread products to
commercial standards.
Graduates of the Cake and Biscuit strand will also be able to:
-
Apply knowledge of baking processes and products, and
equipment and utilities used in commercial craft baking, to
produce and finish a wide range of cake or biscuit products
to commercial standards.
Graduates of the Pastry strand will also be able to:
-
Education pathway
Apply knowledge of baking processes and products, and
equipment and utilities used in commercial craft baking, to
produce and finish a wide range of pastry products to
commercial standards.
This qualification may provide a pathway from the New Zealand
Certificate New Zealand Certificate in Trade Baking (Level 3)
with strands in Craft Baking and Plant Baking [Ref: 2696].
This qualification may lead to the New Zealand Diploma in
Baking (Level 5) [Ref: 1844].
Employment pathway
Graduates will be qualified to work as a Craft Baker, and to
independently produce a wide range of bakery products to
commercial bakery standards.
Qualification specifications
Qualification award
This qualification can be awarded by an organisation which
has an approved programme of study or industry training
programme leading to the qualification.
The certificate will display the logo of the New Zealand
Qualifications Framework (NZQF) and may display the name
and/or logo of the awarding body.
Evidence requirements for assuring
consistency
All tertiary education organisations (TEOs) either arranging
training or delivering programmes that lead to the award of
the qualification are required to participate in a consistency
process scheduled by NZQA.
This will involve reviewing evidence associated with
graduates’ achievement of outcomes, and agreeing
acceptable thresholds for qualification outcome achievement
and areas for improvement.
To demonstrate how graduates are achieving the
qualification graduate profile outcomes, TEOs are required
Qualification Reference 2698
© New Zealand Qualifications Authority 2015
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to produce their own evidence in a high level report.
Evidence will include the following:
-
Employer surveys to determine if graduates of the
qualification meet the graduate profile outcomes.
-
Evidence of effective processes to ensure programmes
continue to meet current industry needs.
-
A range of workplace evidence demonstrating that
graduates meet the graduate profile outcomes.
-
Any other relevant evidence as appropriate.
Further information about the managing consistency process
can be found on the NZQA website.
Minimum standard of achievement
and standards for grade
endorsements
Achievement of all outcomes. There are no grade
endorsements for this qualification.
Other requirements for the
qualification (including regulatory
body or legislative requirements).
None.
General conditions for the programme leading to the qualification
General conditions for programme
Conditions relating to the Graduate profile
Qualification outcomes
1
Conditions
Apply an understanding of the principles
of baking science to the production of a
wide range of commercial craft bakery
products.
Credits 28
2
Apply quality control and waste reduction
processes relevant to the commercial
craft bakery, to ensure products meet
industry standards.
Credits 20
3
Manage production planning to achieve
production targets in a commercial craft
bakery.
Credits 14
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© New Zealand Qualifications Authority 2015
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4
Comply with health and safety and
hygiene standards to meet workplace and
legislative requirements while producing a
wide range of bakery products in a
commercial craft bakery.
Credits 24
5
Meet productivity and quality
requirements while producing a wide
range of either bread or cake or biscuits
or pastry products.
Credits 36
Bread strand
6
Apply knowledge of baking processes and
product, and equipment and utilities used
in commercial craft baking, to produce
and finish a wide range of bread products
to commercial standards.
Credits 63
Cake and Biscuit strand
7
Apply knowledge of baking processes and
product, and equipment and utilities used
in commercial craft baking, to produce
and finish a range of cake and biscuit
products to commercial standards.
Credits 73
Pastry strand
8
Apply knowledge of baking processes and
product, and equipment and utilities used
in commercial craft baking, to produce
and finish a wide range of pastry products
to commercial standards.
Credits 63
Qualification Reference 2698
© New Zealand Qualifications Authority 2015
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Transition information
Replacement information
This qualification replaced the National Certificate in Baking
(Instore/Franchise) (Level 4) [Ref: 1267]; National Certificate in Baking
(Craft Baking) (Level 4) [Ref: 0590]; National Certificate in Baking (Craft
Baking) (Level 4) with strands in Biscuit, Bread, Cake, and Pastry, and with
an optional strand in Team Leading [Ref: 1612]; New Zealand in Baking
(Level 4) with strands in Biscuit and Cake, Bread, Gluten Free, Pastry and
Plant [Ref 1843]; and the New Zealand Certificate in Craft Baking (Level 5)
with strands in Biscuit and Cake, Bread, Gluten Free, and Pastry [Ref:
1845]
People currently working towards the replaced National qualifications above may either complete the
requirements for those qualifications by 31 December 2019 or transfer their results to this qualification.
New enrolments into programmes leading to the National Certificate in Baking (Instore/Franchise) (Level
4) [Ref: 1267]; the National Certificate in Baking (Craft Baking) (Level 4) [Ref: 0590], and the National
Certificate in Baking (Craft Baking) (Level 4) with strands in Biscuit, Bread, Cake, and Pastry, and with an
optional strand in Team Leading [Ref: 1612] will not be accepted after 31 December 2017.
Because no candidates are enrolled in programmes leading to the replaced Refs: 1843 and 1845, they
have been discontinued. Consequently, no new enrolments will be accepted into Refs: 1843 and 1845.
It is anticipated that no existing candidates will be disadvantaged by these transition arrangements.
However, anyone who feels that they have been disadvantaged may appeal to Competenz at the
address below. Appeals will be considered on a case-by-case basis.
Competenz
PO Box 9005
Newmarket
Auckland 1149
Telephone
Email
0800 526 1800
qualifications@competenz.org.nz
Republication information
Version 1 of this qualification was republished in May 2016 to extend the last date of enrolment into
programmes leading to the National Certificate in Baking (Instore/Franchise) (Level 4) [Ref: 1267]; the
National Certificate in Baking (Craft Baking) (Level 4) [Ref: 0590], and the National Certificate in Baking
(Craft Baking) (Level 4) with strands in Biscuit, Bread, Cake, and Pastry, and with an optional strand in
Team Leading [Ref: 1612], from 31 December 2016 to 31 December 2017.
Qualification Reference 2698
© New Zealand Qualifications Authority 2015
version 1
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