NZQA Expiring unit standard
23078 version 2
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Title
Demonstrate knowledge of baking equipment and utilities used in the
baking industry
Level
3
Credits
4
Purpose
People credited with this unit standard are able to demonstrate
knowledge of commercial baking equipment and commercial
bakery utilities.
Classification
Food and Related Products Processing > Baking
Available grade
Achieved
Explanatory notes
1
Enactments and codes relevant to this unit standard include but are not limited to the:
Food Act 1981; Health and Safety in Employment Act 1992; Food (Safety)
Regulations 2002; Food Hygiene Regulations 1974; Australia New Zealand Food
Standards Code available at http://www.foodstandards.govt.nz
2
Definitions
Bakery refers to a craft, in-store, or production plant baking facility.
Organisational procedures refers to documents that include: worksite rules, codes,
and practices; equipment operating instructions; production specifications;
documented quality management systems; and health and safety requirements.
3
Performance must be consistent with documented organisational policies and
procedures.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of commercial baking equipment.
Evidence requirements
1.1
Characteristics of and differences between oven types are identified and
explained in accordance with organisational procedures.
Range
1.2
includes but is not limited to – convection, microwave, deck,
rotary, rack, tunnel.
Characteristics of and differences between mixer types are identified and
explained in accordance with organisational procedures.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
Range
1.3
includes but is not limited to – rounders, dividers, rounder divider,
moulders, pastry breaks, depositers, conveyors, automated
production line.
Characteristics and uses of provers are identified and explained in accordance
with organisational procedures.
Range
1.5
includes but is not limited to – planetry, spiral, z-arm,
horizontal, mechanical dough development (MDD).
Characteristics and uses of bakery product make-up equipment are identified
and explained in accordance with organisational procedures.
Range
1.4
23078 version 2
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provers, includes but is not limited to – prover retarders, retarders,
automated provers, intermediate provers
Characteristics and differences between slicing and wrapping equipment are
identified and explained in accordance with organisational procedures
Range
slicers include but are not limited to – band, reciprocating;
customised wrappers include but are not limited to – wrappers,
cellophane, baggers.
Outcome 2
Demonstrate knowledge of commercial bakery utilities.
Evidence requirements
2.1
The purpose of circuit breakers and fuses is described in terms of protection of
equipment and safety of personnel in case of malfunctions and overload.
2.2
Gas types and uses are identified and explained in accordance with
organisational procedures.
Range
2.3
Gas control devices are identified and explained in accordance with
organisational procedures.
Range
2.4
natural, propane.
devices – thermostat, pressure governor, flame supervision,
isolating valve.
Maintenance and drainage of water system is identified and explained in
accordance with organisational procedures.
Range
Competenz
SSB Code 101571
includes but is not limited to – protection against freezing, grease
trap, clearing obstructions, descaling.
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
Replacement information
23078 version 2
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This unit standard was replaced by unit standard 29031
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
27 October 2006
31 December 2018
Review
2
17 March 2016
31 December 2018
Consent and Moderation Requirements (CMR) reference
0111
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016