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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 / 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
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; Resource Management Act 1991; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974; Australia New Zealand Food Standards Code, available at
2Definitions
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.
3Performance must be consistent with documented organisational policies and procedures.
Outcomes and evidence requirements
Outcome 1
Evaluate manual bread baking processes.
Evidence requirements
1.1Dough processes commonly used in a manual bread bakery are classified according to mixing times and fermentation periods.
Rangebulk fermentation, no-time dough, sour dough, ferment and dough, sponge and dough.
1.2Steps in manual bread baking are identified and explained in accordance with dough processes used.
Rangepreparation and weighing of ingredients, mixing, dividing, moulding, tinning, proving, baking, depanning, cooling.
1.3Equipment commonly used in a manual bread bakery is identified and its functions and mode of action described.
Rangescales, mixer, divider, moulder, prover, oven.
1.4Layout and workflow patterns in a manual bakery are assessed against the product range and production schedules.
Outcome 2
Assess manually developed doughs.
Evidence requirements
2.1Required properties of a dough are stated in accordance with process specifications and industry practice.
Rangeextensibility, elasticity, maturity, temperature, production requirements.
2.2Properties of a selected dough sample are assessed in terms of its suitability for further processing and resultant product quality.
2.3Reasons 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.
Rangemay include but is not limited to – pita, focaccia, French bread, Italian bread, Turkish bread, German or Swiss rye bread, artisan breads, breads with fillings.
Evidence requirements
3.1Specialty breads commonly produced in manual bakeries are identified from product samples or photographs.
Rangeevidence of eight specialty breads is required.
3.2Speciality breads are described in terms of their origin, ingredients, and final product characteristics.
Rangeevidence of eight specialty breads is required.
3.3Recipes for four specialty breads are given and evaluated against ingredient availability and cost.
3.4Manual 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.
Rangemay include but is not limited to – buns, bread rolls, hot cross buns, bagels, bread twists, bread knots.
Evidence requirements
4.1Bread smallgoods commonly produced in manual bakeries are identified from product samples or photographs.
Rangeevidence of six bread smallgoods is required.
4.2Bread smallgoods are described in terms of their ingredients and final product characteristics.
Rangeevidence of six bread smallgoods is required.
4.3Recipes for four bread smallgoods are given and evaluated against ingredient availability and cost.
4.4Manual 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
5.1Factors which determine the external quality of bread are identified from quality assessment sheets.
Rangeheight, weight, corners, volume, crust colour, crust surface.
5.2Factors which determine the internal quality of bread are identified from quality assessment sheets.
Rangefineness of cells, evenness, presence of streaks, cores, holes, colour, stickiness, softness, dryness, crumb strength.
5.3Quality 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.
Rangefrequency 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 AssessmentRegistration / 1 / 27 November 1998 / 31 December 2018
Review / 2 / 20 April 2006 / 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 / 0111
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