NZQA Expiring unit standard
23081 version 3
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Title
Demonstrate knowledge of product and basic terminology in the
baking industry
Level
3
Credits
Purpose
6
This unit standard is for people working in or intending to work
in a commercial bakery.
People credited with this unit standard are able to describe
products produced by the commercial baking industry and
describe basic processes used in the bakery industry.
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.
Characteristics refers to appearance, texture, colour, and shape.
3
Performance must be consistent with documented organisational policies and
procedures
Outcomes and evidence requirements
Outcome 1
Describe products produced by the commercial baking industry.
Evidence requirements
1.1
The names and characteristics of types of breads are identified and described.
Range
1.2
white, wholemeal, grain.
The names and characteristics of types of biscuits are identified and explained.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
Range
1.3
sweet biscuits, savoury biscuits, filled biscuits, enrobed biscuits.
The names and characteristics of types of cakes are identified and explained.
Range
1.4
23081 version 3
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types of cakes include but are not limited to – fruit, sponge, single
serve, loaves, pound.
The names and characteristics of types of pastry and pastry products are
identified and explained.
Range
types of pastry include but are not limited to – sweet, savoury,
choux, puff.
Evidence is required for at least one product from four pastry
types.
Outcome 2
Describe processes used in the baking industry.
Evidence requirements
2.1
Common bread making processes are identified and described.
Range
2.2
Common cake making processes are identified and described.
Range
2.3
preparation, weighing, mixing, scaling, depositing, baking, cooling,
de-panning.
Common biscuit making processes are identified and described.
Range
2.4
preparation, weighing, mixing, scaling/dividing, kneading/rounding,
moulding, proving, baking, cooling, de-panning.
preparation, weighing, mixing, scaling, depositing, shaping,
baking, cooling, de-panning.
Common pastry making processes are identified and described.
Range
preparation, weighing, mixing, laminating.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
23081 version 3
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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
Revision
2
24 August 2007
31 December 2018
Review
3
17 March 2016
31 December 2018
Consent and Moderation Requirements (CMR) reference
0013
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.
Comments on this unit standard
Please contact Competenz at qualifications@competenz.org.nz if you wish to suggest
changes to the content of this unit standard.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016