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Title / Demonstrate knowledge of product and basic terminology in the baking industry
Level / 3 / Credits / 6
Purpose / This unit standard is for people working in or intending to work in a commercial bakery.
People credited with this unit standard are able to describe products produced by the commercial baking industry and describe basic processes used in the bakery industry.
Classification / Food and Related Products Processing > Baking
Available grade / Achieved
Explanatory notes
1Enactments 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
2Definitions
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.
Characteristics refers to appearance, texture, colour, and shape.
3Performance must be consistent with documented organisational policies and procedures
Outcomes and evidence requirements
Outcome 1
Describe products produced by the commercial baking industry.
Evidence requirements
1.1The names and characteristics of types of breads are identified and described.
Rangewhite, wholemeal, grain.
1.2The names and characteristics of types of biscuits are identified and explained.
Rangesweet biscuits, savoury biscuits, filled biscuits, enrobed biscuits.
1.3The names and characteristics of types of cakes are identified and explained.
Rangetypes of cakes include but are not limited to – fruit, sponge, single serve, loaves, pound.
1.4The names and characteristics of types of pastry and pastry products are identified and explained.
Rangetypes of pastry include but are not limited to – sweet, savoury, choux, puff.
Evidence is required for at least one product from four pastry types.
Outcome 2
Describe processes used in the baking industry.
Evidence requirements
2.1Common bread making processes are identified and described.
Rangepreparation, weighing, mixing, scaling/dividing, kneading/rounding, moulding, proving, baking, cooling, de-panning.
2.2Common cake making processes are identified and described.
Rangepreparation, weighing, mixing, scaling, depositing, baking, cooling, de-panning.
2.3Common biscuit making processes are identified and described.
Rangepreparation, weighing, mixing, scaling, depositing, shaping, baking, cooling, de-panning.
2.4Common pastry making processes are identified and described.
Rangepreparation, weighing, mixing, laminating.
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 AssessmentRegistration / 1 / 27 October 2006 / 31 December 2018
Revision / 2 / 24 August 2007 / 31 December 2018
Review / 3 / 17 March 2016 / 31 December 2018
Rollover / 4 / 16 February 2017 / 31 December 2020
Consent and Moderation Requirements (CMR) reference / 0013
This CMR can be accessed at
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.
CompetenzSSB Code 101571 / New Zealand Qualifications Authority 2018 / / New Zealand Qualifications Aut