NZQA Expiring unit standard
15737 version 3
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Title
Demonstrate knowledge of automated mechanical and electrical
bakery systems
Level
4
Credits
5
Purpose
This unit standard is for people working or intending to work in
a bakery. People credited with this unit standard are able to:
analyse selected automated bakery systems; analyse the mode
of action of selected automated bakery machinery and/or
equipment; and determine the maintenance requirements of
selected automated bakery machinery and/or equipment.
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
Performance must be consistent with documented organisational procedures.
3
Definition
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.
Outcomes and evidence requirements
Outcome 1
Analyse selected automated bakery systems.
Range
evidence is required for automated bakery systems for any two of – bread, cake,
biscuit, pastry.
Evidence requirements
1.1
Selected automated bakery systems are compared in terms of their sequential
steps and the production methods or processes used.
Range
Competenz
SSB Code 101571
production methods or processes may include but are not limited
to – ingredient storage, ingredient preparation, measuring or
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15737 version 3
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weighing of ingredients, mixing, moulding, dividing, proving,
laminating, sheeting, cutting, depositing, shaping, baking,
depanning, cooling, finishing, packaging.
1.2
Machinery and equipment commonly used in selected automated bakery
systems are compared in terms of their function and use.
Range
1.3
machinery and equipment may include but are not limited to –
automated ingredient delivery systems, dump bins, storage bins,
pneumatic conveyors, scales, automatic weighing system, sifter,
computer controlled mixer, dough hoist, divider, rounder, prover,
moulder, depositor, extruder, laminator, sheeter, pastry break,
shaping and cuttings units, processing units, ovens, finishing
equipment, depanner, cooler, slicer, bagger, conveyor belts,
automatic tray loading system, automatic lidding and unlidding
system, water meter, blender, refrigerator, pan washer, tanks,
pumps, vacuum pumps, metal detectors.
Selected automated bakery systems are compared in terms of layout and
workflow patterns.
Outcome 2
Analyse the mode of action of selected automated bakery machinery and/or equipment.
Range
evidence is required for three items of automated bakery machinery and/or
equipment.
Evidence requirements
2.1
Selected automated bakery machinery and/or equipment are compared in terms
of their working components.
2.2
Selected automated bakery machinery and/or equipment are compared in terms
of their capacity and operating speeds in accordance with the manufacturer’s
guidelines and organisational procedures.
2.3
Selected automated bakery machinery and/or equipment are compared in terms
of their safety requirements in accordance with the manufacturer’s guidelines
and organisational procedures.
Range
safety requirements may include but are not limited to – settings
and controls, guards, operating practice, protective clothing.
Outcome 3
Determine the maintenance requirements of selected automated bakery machinery and/or
equipment.
Range
evidence is required for three items of automated bakery machinery and/or
equipment.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15737 version 3
Page 3 of 3
Evidence requirements
3.1
Maintenance requirements for selected automated bakery machinery and/or
equipment are identified from manufacturer’s guidelines.
3.2
Common faults in selected automated bakery machinery and/or equipment are
described in terms of their effect and cause.
3.3
Maintenance schedules for selected automated bakery machinery and/or
equipment are documented in accordance with manufacturer’s guidelines and
organisational procedures.
maintenance schedules may include but are not limited to –
cleaning, servicing, procedures for identifying and repairing faults.
Range
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
10 February 1999
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