NZQA Expiring unit standard
15136 version 4
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Title
Demonstrate knowledge of bakery science
Level
4
Credits
8
Purpose
This unit standard is for people working or intending to work in
a bakery. People credited with this unit standard are able to:
describe the history and processes of baking; analyse the
scientific principles of baking; analyse the functions and
interactions of bakery ingredients; evaluate the uses of
premixes, concentrates, and frozen doughs; determine the
process and methods of aeration; perform bakery trade
calculations; and evaluate the nutritional aspects of bakery
products.
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 bakery or production plant baking facility such as a bread,
biscuit, or pastry manufacturer.
Bakers percent refers to measuring the weight of individual ingredients as a
percentage of the total flour weight.
Accepted industry practice 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
Describe the history and processes of baking.
Evidence requirements
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15136 version 4
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1.1
The history of baking is outlined in terms of its origin and evolution from the
ancient Egyptian period through to modern day.
1.2
The importance of cereals is stated in terms of world usage and importance to
the baking industry.
1.3
The baking process is outlined in terms of sequential steps.
Range
1.4
ingredient storage, ingredient preparation, weighing, mixing,
baking, cooling, finishing, packing.
Bread, cake, biscuit, and pastry processes are compared in terms of the number
and sequence of processing steps.
Range
ingredient storage, ingredient preparation, weighing, mixing,
sheeting, shaping, laminating, baking, proving, tinning, traying,
depositing, cooling, slicing, finishing, packing.
Outcome 2
Analyse the scientific principles of baking.
Evidence requirements
2.1
Principles of temperature and temperature measurement are explained in terms
of the effect on mixing and baking doughs and batters.
2.2
Principles of energy are explained in terms of the effect on mixing and baking
doughs and batters.
Range
2.3
Doughs, batters, and baked products are classified in terms of their states of
matter.
Range
2.4
heat, work.
solids, liquids, gases, emulsions, suspensions, foams.
Differing pH levels are assessed in terms of their effect on doughs and batters.
Range
yeast fermentation, staling and spoilage, sourdough breads,
aerating agents.
Outcome 3
Analyse the functions and interactions of bakery ingredients.
Evidence requirements
3.1
Primary ingredients are described in terms of their origin, form, function, and
use.
Range
Competenz
SSB Code 101571
flour, salt, water, sugar, cereal ingredients, fats, yeast, milk.
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3.2
15136 version 4
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Secondary ingredients are described in terms of their manufacture, form,
function, and use.
Range
chocolate, sweeteners, dough conditioners, emulsifiers, improvers,
flour treatment agents, oxidising agents, aerating agents, acidity
regulators, processing aids, fat replacers, enzymes.
3.3
Flavours, colours, and spices are described in terms of their function and use.
3.4
Ingredients are evaluated in terms of their chemical and non-chemical
properties.
3.5
Ingredients are assessed in terms of the chemical reactions and interactions
that take place during baking processes.
Outcome 4
Evaluate the uses of premixes, concentrates, and frozen doughs.
Evidence requirements
4.1
Premixes and concentrates are classified according to recipe formulation and
use.
4.2
Frozen doughs are classified according to recipe formulation and degree of
processing.
4.3
Premixes, concentrates, and frozen doughs are assessed in terms of their
advantages and disadvantages.
Range
4.4
product quality, product range, type of bakery, baker’s skill level,
consumer preference, shelf life.
Methods for using premixes, concentrates, and frozen doughs are described.
Outcome 5
Determine the process and methods of aeration.
Evidence requirements
5.1
Aeration is defined by its function.
5.2
The process of aerating doughs and batters is evaluated in terms of its
importance to baking.
5.3
Methods of aerating doughs and batters are assessed in terms of mechanical,
biological, physical, and chemical processes.
Outcome 6
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15136 version 4
Page 4 of 5
Perform bakery trade calculations.
Evidence requirements
6.1
Imperial and US measurements are converted to metric measurements.
Range
6.2
volume, weight, mass, length.
Procedures for accurately weighing ingredients are stated in accordance with
accepted industry practice.
Range
cleanliness, taring of weighing equipment, calibration of weighing
equipment, recipe specifications, scheduled production, separation
of reactive ingredients, ingredient water absorption, sequence.
6.3
Recipes in bakers percent are calculated.
6.4
The weight of dough required to produce a set number of product units is
calculated.
6.5
The cost of a recipe is calculated.
Range
6.6
ingredients, labour, profit, quantity, GST.
The cost of adjusting a recipe to improve the quality of a product is calculated.
Outcome 7
Evaluate the nutritional aspects of bakery products.
Evidence requirements
7.1
Daily nutrient and food intake requirements for people are stated.
Range
7.2
Bread is assessed in terms of its nutritional value.
Range
7.3
proteins, carbohydrates, fibre, vitamins, minerals, fats.
Biscuits are assessed in terms of their nutritional value.
Range
7.5
proteins, carbohydrates, fibre, vitamins, minerals, fats.
Cakes are assessed in terms of their nutritional value.
Range
7.4
gender, age, level of activity.
proteins, carbohydrates, fibre, vitamins, minerals, fats.
Pastry and pastry products are assessed in terms of their nutritional value.
Range
Competenz
SSB Code 101571
proteins, carbohydrates, fibre, vitamins, minerals, fats.
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
7.6
Bakery products are assessed in terms of their finished moisture content.
Range
7.7
15136 version 4
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bread, cakes, biscuits, pastry, pastry products.
Bakery products are assessed in terms of dietary and cultural requirements.
Range
low fat, low sugar, dietary intolerances, halal, kosher, vegetarian,
vegan.
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 November 1998
31 December 2018
Review
2
19 May 2006
31 December 2018
Revision
3
18 December 2006
31 December 2018
Review
4
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