NZQA Expiring unit standard
15750 version 3
Page 1 of 4
Title
Block, sheet, and laminate pastry doughs using semi-automated
production equipment
Level
3
Credits
10
Purpose
This unit standard is for people working or intending to work in
a bakery which uses semi-automated production equipment.
People credited with this unit standard are able to: use safe
working practices; prepare to block, sheet, and laminate pastry
doughs using semi-automated production equipment; block,
sheet, and laminate pastry doughs using semi-automated
production equipment; and disassemble, clean, and
reassemble semi-automated production equipment.
Classification
Food and Related Products Processing > Baking - Pastry
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Recommended: Unit 15751, Extrude, sheet, and laminate
pastry doughs using continuous automated production
equipment; and Unit 15752, Extrude doughs using automated
production equipment; 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
Doughs may be any of: sweet, puff, short, yeasted.
Puff pastry method may be any of: Scotch, French, English.
Equipment includes but is not limited to: sheeter; pastry break; laminator such as a
multi trio laminator.
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
15750 version 3
Page 2 of 4
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 three occasions of blocking, sheeting, and
laminating pastry doughs using semi-automated production equipment.
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
Prepare to block, sheet, and laminate pastry doughs using semi-automated production
equipment.
Evidence requirements
2.1
Sheeter, pastry break, and laminator are clean, free from contamination, and
operational in accordance with organisational procedures.
2.2
Dough is available in sufficient quantity and correct condition in accordance with
the specifications for pastry type.
Range
quantity – weight and/or volume;
condition may include but is not limited to – temperature, texture,
consistency.
Outcome 3
Block, sheet, and laminate pastry doughs using semi-automated production equipment.
Evidence requirements
3.1
Sheeter, pastry break, and laminator are operated in accordance with
organisational procedures.
3.2
Pastry dough is blocked, sheeted, and laminated in accordance with
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15750 version 3
Page 3 of 4
specifications for pastry type.
Range
3.3
specifications may include but are not limited to – block
dimensions; block weight; settings for dough extruder, fat extruder,
rollers, ploughs, and/or guillotine; number of folds; number of
passes; sheet dimensions; placement of sheets.
Blocked, sheeted, and laminated pastry doughs conform to final product
specifications.
Range
specifications may include but are not limited to – number of
layers, evenness of layering, length, width, thickness, pastry
overlap and/or visible fat.
3.4
Blocked, sheeted, and laminated pastry doughs are in place for further
production in accordance with organisational procedures.
3.5
Variations in product and equipment are identified, and rectified and/or reported
in accordance with organisational procedures.
Outcome 4
Disassemble, clean, and reassemble semi-automated production equipment.
Evidence requirements
4.1
Affected parties are notified of disassembly and cleaning in accordance with
organisational procedures.
Range
4.2
affected parties may include but are not limited to – people
working upstream and/or downstream in production, colleagues,
team members, supervisor.
Services to equipment are isolated in accordance with organisational
procedures.
Range
services may include but are not limited to – electricity, air, water,
gas.
4.3
Equipment is disassembled in accordance with organisational procedures.
4.4
Equipment is cleaned in accordance with organisational procedures.
4.5
Cleaned equipment is lubricated to specifications, reassembled, and left
operational 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
15750 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
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