NZQA Expiring unit standard
14728 version 4
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Title
Form and cut pastry doughs using manual production methods
Level
2
Credits
6
Purpose
This unit standard is for people who are currently working, or
intend to work, in jobs which involve the preparation of pastry
doughs for production. People credited with this unit standard
are able to use safe working practices and form and cut pastry
doughs using manual production methods.
Classification
Food and Related Products Processing > Baking - Pastry
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Recommended: Unit 7644, Clean and sanitise food or related
product production equipment manually; Unit 7842, Roll and
laminate pastry doughs using manual production methods; Unit
10605, Prepare and mix pastry doughs using manual
production methods; Unit 10608, Batch bake pastry products;
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; Food (Safety)
Regulations 2002; Food Hygiene Regulations 1974; Australia New Zealand Food
Standards Code available at http://www.foodstandards.govt.nz.
2
Range
Pastry doughs may include but are not limited to: puff, short, sweet, pie bottom.
Products may include but are not limited to: pies, sausage rolls, fruit pies, puff pastry
shells.
Ingredients may include but are not limited to: flour, sugar, water, butter or fat, eggs,
salt, colour essences, meats, fruits, starches, specialty ingredients.
Equipment may include but is not limited to: rolling pins, pastry cutters, lattice cutters,
pie tins, baking trays, racks, scrapers, knives, oven mitts.
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.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
14728 version 4
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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.
4
Competence is to be demonstrated on two occasions of forming and cutting pastry
doughs using manual production methods.
Outcomes and evidence requirements
Outcome 1
Use safe working practices.
Evidence requirements
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
Form pastry doughs using manual production methods.
Evidence requirements
2.1
Pastry doughs are available in sufficient quantity for scheduled production.
2.2
Equipment is clean, free from contamination, and operational in accordance
with organisational procedures.
Range
contamination may include but is not limited to – foreign objects,
product residue, chemicals, cleaning products.
2.3
Equipment is used in accordance with organisational procedures.
2.4
Pastry dough shape is in accordance with product specifications.
2.5
Pastry dough size, thickness, consistency, and dusting meet production
specifications.
2.6
Forming of doughs is in accordance with organisational procedures.
2.7
Variations in equipment and doughs are identified, and rectified and/or reported
in accordance with organisational procedures.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
Range
14728 version 4
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variations may include but are not limited to – quality, quantity,
safety standards.
Outcome 3
Cut pastry doughs using manual production methods.
Evidence requirements
3.1
Pastry doughs are in suitable condition for scheduled production.
Range
3.2
condition – thickness, shape, size.
Equipment is clean, free from contamination, and operational in accordance
with organisational procedures.
Range
contamination may include but is not limited to – foreign objects,
product residue, chemicals, cleaning products.
3.3
Equipment is used in accordance with organisational procedures.
3.4
Pastry doughs are cut to shape and size in accordance with specifications and
in a manner that minimises waste.
3.5
Dividing of pastry doughs is in accordance with organisational procedures.
3.6
Variations in equipment and doughs are identified, and rectified and/or reported
in accordance with organisational procedures.
Range
variations may include but are not limited to – quality, quantity,
safety standards.
Replacement information
This unit standard and unit standard 14726 replaced unit
standard 7862.
Replacement information
This unit standard was replaced by unit standard 29081
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
14728 version 4
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Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
27 May 1998
31 December 2018
Review
2
19 May 2006
31 December 2018
Revision
3
26 March 2007
31 December 2018
Review
4
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