NZQA Expiring unit standard
15152 version 3
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Title
Assess biscuit products for quality
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:
use safe working practices; identify and describe factors for
quality assessment of biscuit products; assess selected biscuit
products for external, internal, icing, filling, and overall eating
quality; and complete an overall assessment of biscuit quality
and outline corrective measures.
Classification
Food and Related Products Processing > Baking - Biscuit
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; 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
Range
Biscuits may include but are not limited to: shortbreads, rolled biscuits, piped biscuits,
wire cut biscuits.
3
Definitions
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.
PPE refers to personal protective equipment and may include but is not limited to:
protective clothing; gloves; safety glasses, headwear, and footwear; hearing
protection; safety devices.
Quality specification refers to product quality expectations and may include but is not
limited to: quality standard, reference material, photographs.
Outcomes and evidence requirements
Outcome 1
Use safe working practices.
Evidence requirements
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15152 version 3
Page 2 of 4
1.1
PPE is used in accordance with organisational procedures.
1.2
Work environment is kept clean and free from hazards in accordance with
organisational procedures.
Range
1.3
hazards to – personnel, product, plant.
Documentation is referred to and/or completed in accordance with
organisational procedures.
Outcome 2
Identify and describe factors for quality assessment of biscuit products.
Evidence requirements
2.1
External quality factors of biscuits are identified and described in terms of
product quality specifications.
Range
2.2
Internal quality factors of biscuits are identified and described in terms of
product quality specifications.
Range
2.3
may include but is not limited to – crumb colour, crumb texture,
crispness, softness, density.
Biscuit icings and fillings quality factors are identified and described in terms of
product quality specifications.
Range
2.4
may include but is not limited to – top and bottom crust colour,
crust texture, surface appearance, spread, diameter, thickness,
uniformity of shape and size, finish, eye appeal.
may include but is not limited to – colour, texture, consistency,
quantity, flavour.
Eating quality factors of biscuits are identified and described in terms of product
quality specifications.
Range
may include but is not limited to – flavour, aroma, shortness,
‘snap’, ‘melt in the mouth’, aftertaste, palate cling.
Outcome 3
Assess selected biscuit products for external quality and icing quality.
Range
a minimum of three biscuit samples drawn from plain and iced biscuits.
Evidence requirements
3.1
External characteristics of selected biscuits are assessed against quality
specifications.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15152 version 3
Page 3 of 4
3.2
Icings of selected biscuits are assessed against quality specifications.
3.3
Assessments of external and icing quality are scored and recorded in
accordance with organisational procedures.
Outcome 4
Assess selected biscuit products for internal quality, filling quality, and overall eating
quality.
Range
a minimum of three biscuit samples drawn from plain and filled biscuits.
Evidence requirements
4.1
Biscuit samples are cut according to biscuit type.
4.2
Internal characteristics of selected biscuits are assessed against quality
specifications.
4.3
Fillings of selected biscuits are assessed against quality specifications.
4.4
Overall eating characteristics of selected biscuits are assessed against quality
specifications.
4.5
Assessments of internal, filling, and eating quality are scored and recorded in
accordance with organisational procedures.
Outcome 5
Complete an overall assessment of biscuit quality and outline corrective measures.
Evidence requirements
5.1
Overall biscuit quality is determined from an analysis of individual and
cumulative assessment scores.
5.2
Reasons for poor biscuit quality are identified.
Range
5.3
ingredient quality, recipe balance, and processing methods.
Corrective measures are outlined from the final analysis and are in accordance
with organisational procedures.
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
15152 version 3
Page 4 of 4
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