Craft baking NQF Level 2 - Learnership course

National Certificate: Bread and Flour Confectionery Baking (124 credits). 

A person acquiring this qualification will be able to plan, organize, lead, manage and control human, financial, physical and information resources in a food or beverage manufacturing environment in order to achieve the objectives of the organisation.

This qualification will contribute to the full development of the learner within the food or beverages manufacturing environment by providing recognition, further mobility, and transportability within the field of fast-moving consumable products and pharmaceutical and packaging environment. The
skills, knowledge and understanding demonstrated within this qualification are social and essential for economic transformation and contribute to the upliftment and economic growth within the food and beverage manufacturing environment.

Requirements:
 Learners will need to complete an assessment test
 Certified ID copy
 Certified school leavers certificate
 Tax number
 Proof of address

OUR COURSE COMPRISE OF THE FOLLOWING:
• Complete Learner orientation on the programme expectations.
• Mentor guidelines for the workplace mentors.
• Work integrated guidelines for the workplace.
• Learner orientation guide.
• Process meetings map with employers and mentors.
• Training plan including the schedule of assessments
• Process map for the qualification.
• Learner guides, workbooks, and logbooks
• Training videos to support lessons showing practical applications

ASSESSMENT

Assessments are an important part of your learning as it serves as a measure to identify if you have achieved the competencies required in this course. Various assessment methods are used during your programme. All these are collated into a Portfolio of Evidence which is used for the final summative

COURSE EXPECTATION:

This is a learnership, and therefore has a theory and workplace component.
• Learners are expected to complete the theory at the training provider 30%.
• The workplace component must be complete at a recognised bakery or a workplace with all theequipment 70%.
There are 6 skills programs focusing Communication, Numeracy, GMP, Bread and rolls, Morning goods and Confectionery.

You will need the following equipment:
Spiral dough mixer and/or planetary mixer, balance scale and/or electronic scale, bread moulder, final proover, thermometer, deck oven and/or rack oven.

Range of products and theory that is coved during the learnership is as per the following:


Recipes and documentation are identified, understood, organised, interpreted and presented in a legible, focused, and coherent manner.
Information is gathered and applied regarding knowledge, process, and procedures within a craft baking environment.
Mathematical formulations are used for the calculation of recipes and water temperatures.
Measurements and settings of food ingredients and equipment are identified and accurate according to recipe specification and standard operating procedures in a craft baking environment.

Food safety, food safety hazards and good manufacturing practices (GMP’s) are explained, applied,
and maintained in a craft baking environment.
Personal safety practices are applied according to standard operating procedures, safety requirements and legislation.
Pest control is identified, applied, and maintained within the craft bakery environment.

Preparation and planning for a range of craft fermented products is conducted and documented to ensure quality and correct quantity of products are produced.
Craft fermented products are produced using frozen products, scratch and premix recipes working by hand and using machines.
Craft fermented products are produced according to standard operating procedures.
Range: Jam Doughnuts, Ring Doughnuts, Cream Doughnuts, Raisin Buns, Raisin Bread, Chelsea Buns, Hot Cross Buns, Standard White Bread, Standard Brown Bread, Standard Whole Wheat Bread, Crispy Rolls, Hamburger Rolls, Hot Dog Rolls, Whole-wheat Rolls.
Personal health, hygiene and food safety procedures are applied throughout the production of flour confectionery products.
Preparation and planning for flour confectionery products is conducted and documented to ensure quality and correct quantity of products are produced.
Flour confectionery products are produced using frozen products, scratch, premix recipes working by hand and using machines.

A range of flour confectionery products are produced according to standard operating procedures.
Range: two types of muffins from each of the three categories; plain, bran and savory muffins, plain and fruited scones, rock buns and a choice of 3 chemically aerated products from the elective range.
Personal health, hygiene and food safety procedures are applied throughout the production of flour confectionery products.

The activities at the workplace will be determined by the workplace tasks that need to be completed. Training Provider SELECTION OF WORKPLACE Learners are required to ensure that they have secured a workplace. Whilst we support learners in this endeavor, it is the learner’s responsibility. The workplace selected must be in line with the course undertaken.

Learners will be provided with a pack that includes:

  • Letter of request for placement
  • Placement guidelines for Employer organisations
  • Training material
  • Logbooks
  • Detailed timetable

MC Skills Training is based in Midrand in Gauteng, South Africa. Training and skills development is however available throughout SA. Skills shortages know no bounds.

Get in touch

Emailinfo@mcskillstraining.co.za

Call: 010 023 0919 or 084 200 1601

Contact us to discuss your needs

A person acquiring this qualification will be able to plan, organize, lead, manage and control human, financial, physical and information resources in a food or beverage manufacturing environment in order to achieve the objectives of the organisation.
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