NZQA Expiring unit standard
15143 version 3
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Title
Demonstrate knowledge of biscuit products and biscuit baking
techniques
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:
describe and evaluate biscuit production processes; analyse
biscuit baking technology; assess the selection of icings and
fillings used for biscuits; and evaluate the quality assessment
procedures used for biscuits in a selected bakery.
Classification
Food and Related Products Processing > Baking - Biscuit
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Recommended: Unit 15135, Demonstrate knowledge of
legislative and food code requirements in the baking industry;
Unit 15136, Demonstrate knowledge of bakery science; Unit
15137, Demonstrate knowledge of the characteristics and
processes of flour technology; and Unit 15138, Demonstrate
knowledge of bakery management systems; or demonstrate
equivalent knowledge and skills.
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; Resource Management
Act 1991; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974;
Australia New Zealand Food Standards Code, available at
http://www.foodstandards.govt.nz/.
2
Definitions
Checking describes the condition where biscuits become cracked, by means other
than mechanical, some time after the baking or packaging process.
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.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15143 version 3
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Outcomes and evidence requirements
Outcome 1
Describe and evaluate biscuit production processes.
Evidence requirements
1.1
Biscuit types are classified according to processing methods.
Range
deposited, rotary moulded, rotary cut, wire cut, extruded,
reciprocating cutter, hand cut.
1.2
Biscuit ingredients are evaluated in terms of form, function, and use.
1.3
Biscuit making process is outlined and explained in terms of sequential steps.
Range
1.4
preparation and weighing of ingredients, mixing, shaping, baking,
cooling, finishing, packaging.
Methods for minimising and re-using dough trim are assessed against
recommended dough specifications.
Outcome 2
Analyse biscuit baking technology.
Evidence requirements
2.1
Baking temperatures for selected biscuit types are determined from an analysis
of recipes and current bakery practice.
Range
2.2
Baking times for selected biscuit types are determined from an analysis of
recipes and current bakery practice.
Range
2.3
deposited, rotary moulded, rotary cut, wire cut, extruded,
reciprocating cutter, hand cut.
deposited, rotary moulded, rotary cut, wire cut, extruded,
reciprocating cutter, hand cut.
The baking process is analysed in terms of the physical and chemical changes
that occur in biscuit doughs.
Outcome 3
Assess the selection of icings and fillings used for biscuits.
Evidence requirements
3.1
Commonly used icings are classified in terms of recipe balance, characteristics,
and use.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
Range
3.2
flat icings, fondant, creamed icings, almond paste, glazes,
marshmallow, chocolate.
Commonly used fillings are classified in terms of recipe balance, characteristics,
and use.
Range
3.3
15143 version 3
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ganache, custard, caramel, jam, creamed icings.
Methods for filling and icing biscuits are compared against specifications for
finished product and application techniques.
Outcome 4
Evaluate the quality assessment procedures used for biscuits in a selected bakery.
Evidence requirements
4.1
Factors which determine the quality of biscuits are identified from quality
assessment sheets.
Range
colour, size, uniformity, texture, presence of checking, flavour,
mouthfeel, blooming on chocolate biscuits.
4.2
Causes of poor biscuit quality are established and corrective measures outlined
from an analysis of ingredient quality, recipe balance, and processing methods.
4.3
Quality assessment procedures used in a selected bakery are evaluated against
the specific product characteristics, scales of production, intended sell-by date,
customer base, and use of information.
Range
frequency and number of samples assessed, assessment method,
recording and reporting of results.
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
20 April 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.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15143 version 3
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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