NZQA Expiring unit standard
15138 version 3
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Title
Demonstrate knowledge of bakery management systems
Level
4
Credits
6
Purpose
This unit standard is for people working or intending to work in
a bakery. People credited with this unit standard are able to:
devise time management systems for a selected bakery;
develop quality management systems for a selected bakery;
develop a production plan for a selected bakery; assess the
methods of stock control used in a selected bakery; and
develop a layout plan for a selected bakery.
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
Bakery refers to a craft bakery, in-store bakery, or production plant baking facility
such as a bread, biscuit, or pastry manufacturer.
3
Performance must be consistent with documented organisational policies and
procedures.
Outcomes and evidence requirements
Outcome 1
Devise time management systems for a selected bakery.
Evidence requirements
1.1
Goals for a bakery are set in accordance with the bakery’s mission.
1.2
Objectives for a bakery are set in accordance with the bakery’s goals.
1.3
Daily priorities for a bakery are set in accordance with the annual, monthly, and
weekly work programme.
1.4
Situations in which time-wasting can occur are identified and minimised.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15138 version 3
Page 2 of 4
Outcome 2
Develop quality management systems for a selected bakery.
Evidence requirements
2.1
Quality management is defined as it relates to bakeries and bakery products.
2.2
Sensory evaluation tests are classified according to type and function.
Range
triangle, descriptive, rating, desirable product qualities, texture
evaluation by bite, flavour evaluation, overall degree of liking.
2.3
Sensory evaluation tests for bakery products are described in terms of their
materials and methods.
2.4
Practical uses for sensory evaluation of bakery products are outlined.
2.5
Quality management procedures for a bakery are documented and supported
by a copy or written outline of organisational policy.
Outcome 3
Develop a production plan for a selected bakery.
Evidence requirements
3.1
Production planning is defined in relation to bakeries and bakery production
schedules.
3.2
Criteria used to develop a production plan suitable for a bakery are listed and
described.
Range
3.3
available capacity, product range, quantities, sale dates, customer
requirements, waste and stales, rework, labour, machinery,
suppliers, ingredients, packaging.
Production plan encompassing all of the criteria above is devised for a bakery.
Outcome 4
Assess the methods of stock control used in a selected bakery.
Evidence requirements
4.1
Stock control is defined and the consequences of poor stock control outlined.
4.2
Distinction between staling and spoilage is determined by identifying the causal
agents.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
4.3
Types of staling and spoilage are compared in terms of the conditions which
accelerate the process or encourage infection, and the effect on bakery
products.
Range
4.4
staling, mould, rope.
Methods used to avoid staling and spoilage in a bakery are evaluated in terms
of complexity, cost, and current bakery practice.
Range
4.5
15138 version 3
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temperature and humidity control, cleanliness, production
schedules, recipe balance, flour protein content, product moisture
content, bakery construction and layout.
Procedures for stock rotation in a bakery are assessed against the type of
bakery, production schedules, type of ingredients, and labelling.
Range
labelling may include any of – stated shelf life, use-by date, bestbefore date.
Outcome 5
Develop a layout plan for a selected bakery.
Evidence requirements
5.1
Enactments and/or codes affecting the design of a bakery layout are identified
and explained in terms of requirements that must be met.
5.2
Workflow patterns are outlined in relation to the type of bakery and product
range.
5.3
Layout requirements for a bakery are determined from an analysis of the dough
systems, product range, and scales of production.
Range
5.4
inwards goods, ingredient storage, weigh up, wash up, mixing,
proving, baking, moulding, dividing, depanning, finishing, finished
product storage, retail or display, staff wash rooms, toilets,
changing facilities, heating, lighting, ventilation, air conditioning,
power, boilers and boiler fuel, refrigeration, compressed air
systems, water systems, conveyor systems, fire exits, future
expansion.
Layout plan for a bakery is developed and presented as a fully labelled sketch.
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
15138 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 November 1998
31 December 2018
Review
2
19 May 2006
31 December 2018
Review
3
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