NZQA Expiring unit standard
15139 version 3
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Title
Demonstrate knowledge of bread baking technology and bread
products using manual systems
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:
evaluate manual bread baking processes; assess manually
developed doughs; analyse the production of specialty breads
in a manual bread bakery; analyse the production of bread
smallgoods in a manual bread bakery; and evaluate quality
assessment procedures used in a manual bread bakery.
Classification
Food and Related Products Processing > Baking - Bread
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
Bakery refers to a craft or in-store bakery using manual bread making systems.
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
15139 version 3
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Outcomes and evidence requirements
Outcome 1
Evaluate manual bread baking processes.
Evidence requirements
1.1
Dough processes commonly used in a manual bread bakery are classified
according to mixing times and fermentation periods.
Range
1.2
Steps in manual bread baking are identified and explained in accordance with
dough processes used.
Range
1.3
preparation and weighing of ingredients, mixing, dividing,
moulding, tinning, proving, baking, depanning, cooling.
Equipment commonly used in a manual bread bakery is identified and its
functions and mode of action described.
Range
1.4
bulk fermentation, no-time dough, sour dough, ferment and dough,
sponge and dough.
scales, mixer, divider, moulder, prover, oven.
Layout and workflow patterns in a manual bakery are assessed against the
product range and production schedules.
Outcome 2
Assess manually developed doughs.
Evidence requirements
2.1
Required properties of a dough are stated in accordance with process
specifications and industry practice.
Range
extensibility, elasticity, maturity, temperature, production
requirements.
2.2
Properties of a selected dough sample are assessed in terms of its suitability for
further processing and resultant product quality.
2.3
Reasons for any faults in the selected dough sample are given and corrective
measures outlined.
Outcome 3
Analyse the production of specialty breads in a manual bread bakery.
Range
may include but is not limited to – pita, focaccia, French bread, Italian bread,
Turkish bread, German or Swiss rye bread, artisan breads, breads with fillings.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15139 version 3
Page 3 of 4
Evidence requirements
3.1
Specialty breads commonly produced in manual bakeries are identified from
product samples or photographs.
Range
3.2
evidence of eight specialty breads is required.
Speciality breads are described in terms of their origin, ingredients, and final
product characteristics.
Range
evidence of eight specialty breads is required.
3.3
Recipes for four specialty breads are given and evaluated against ingredient
availability and cost.
3.4
Manual production systems for four specialty breads are described and
compared in terms of the equipment used, the processing steps, and the
complexities of processing.
Outcome 4
Analyse the production of bread smallgoods in a manual bread bakery.
Range
may include but is not limited to – buns, bread rolls, hot cross buns, bagels,
bread twists, bread knots.
Evidence requirements
4.1
Bread smallgoods commonly produced in manual bakeries are identified from
product samples or photographs.
Range
4.2
evidence of six bread smallgoods is required.
Bread smallgoods are described in terms of their ingredients and final product
characteristics.
Range
evidence of six bread smallgoods is required.
4.3
Recipes for four bread smallgoods are given and evaluated against ingredient
availability and cost.
4.4
Manual production systems for four bread smallgoods are described and
compared in terms of the equipment used, the processing steps, and the
complexities of processing.
Outcome 5
Evaluate quality assessment procedures used in a manual bread bakery.
Evidence requirements
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
5.1
Factors which determine the external quality of bread are identified from quality
assessment sheets.
Range
5.2
height, weight, corners, volume, crust colour, crust surface.
Factors which determine the internal quality of bread are identified from quality
assessment sheets.
Range
5.3
15139 version 3
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fineness of cells, evenness, presence of streaks, cores, holes,
colour, stickiness, softness, dryness, crumb strength.
Quality assessment procedures used in a manual 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.
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