Vol. 420, No. 21275, 15 June 2000
GENERAL NOTICE
Notice 605 of 2000
SOUTH AFRICAN QUALIFICATIONS AUTHORITY
PUBLIC NOTICE BY NSB 06, MANUFACTURING, ENGINEERING AND TECHNOLOGY, OF THE REGISTRATION OF AN SGB FOR BAKING |
NSB 06 hereby registers an SGB for Baking for a period of three years, until 16 June 2003.
BRIEF OF THE SGB
Develop reaming pathways for potential qualifications and unit standards in the sub-field Manufacturing and Assembly in organising field 06, from levels 1 to 8 [Regulation 24(1)(e)].
Generate the following qualifications and unit standards in accordance with Authority requirements for NQF levels 1 through to 8 in the areas of raw material management; use of baking ingredients; preparation of doughs and batters; forming and conditioning doughs and batters; baking and completing products categorised as fermented goods; chemically aerated goods; laminated doughs; choux pastry; confectioners biscuits; automated biscuit manufacture; meat and savoury pie manufacture; preparation of fillings for baked goods; biscuits and pies; decoration of cakes; and handling baked products [Regulation 21(1)(a)]:
standards for:
- Bread Plant Handling (ABET Level 2)
- Bread Plant Operating (ABET Level 3)
- Bread Plant Controlling (ABET Level 4) that will contribute to the Bread Plant Baking component of a GETC (NQF level 1)
- Craft Bread Baking (ABET Levels 2, 3 and 4) that will contribute to the Craft Bread Baking component of a GETC (NQF level 1)
- Craft Flour Confectionery (ABET Levels 2, 3 and 4) that will contribute to the Craft Flour Confectionery component of a GETC (NQF level 1)
the qualifications:
- Certificates in Craft Bread Baking (NQF Levels 2 and 3)
- Certificates in Craft Flour Confectionery (NQF Levels 2 and 3)
- Certificate in Bread Plant Baking (NQF Level 2)
- Certificate in Bread Plant Production Management (NQF Level 3)
- Certificate in Craft Bread and Flour Confectionery (NQF level 4)
- Certificate in Baking Science and Technology (NQF level 4)
- First Degree in Baking Sciences and Technology (NQF level 6)
- Masters Degree in Baking Sciences and Technology (NQF level 7)
- Doctorate in Baking Sciences and Technology (NQF level 8)
[Regulation 24(1)(a)]
Recommend the qualifications and standards generated under 2, above, to the NSB [Regulation 24(1)(c)]
Recommend criteria for the registration of assessors and moderators or moderating bodies [Regulation 24(1)(d)]
Liaise with other SGBs in the field which generate related standards and qualifications - in particular, the SGBs for Food; Beverages; and Dairy Technology [Regulation 24(1)(a) & (e')]
Perform such other functions as may from time to time be delegated by the NSB [Regulation 24(1)(e)].
COMPOSITION OF THE SGB
| 1 Berretta, Bennie | United States Wheat Associates |
| 2 Botha, Peter | Apex Training Centre |
| 3 Carroll, David | Albany Bakeries |
| 4 Cownie, Peter | South African Chamber of Baking |
| 5 De Heus, Celita | Anchor Yeast Training Centre |
| 6 Fobian, Dale | SASKO Milling and Baking |
| 7 Hamman, Marietha | Spar Group |
| 8 Hotarek, Hannes | Anchor Yeast |
| 9 Liebenberg, Anne-Mare | Germiston College |
| 10 McCarthy, John | Independent Bakers Forum |
| 11 Metcalfe-Sher, Denise | Wits Technikon |
| 12 Molope, Herbert | Atteridgeville Bakery |
| 13 Moolman, Lillibeth | National Consumer Forum |
| 14 Mpenyane, Zelda | Thusanang Bakery |
| 15 Mshweshwe, Sydney | Mshweshwe and Associates, Capacity Building, Infrastructure and Human Resource Development |
| 16 Mthembu, John | Albany Bakery Training Department |
| 17 Olivier, Casper | Department of Labour |
| 18 Ramanala, Thompson | Food Allied Woodworkers Union |
| 19 Thekiso, Mpho | National Consumer Forum |
| 20 Wheedon, Debbie | Pick 'n Pay |
| 21 Zama, Thama | Go-Go's Bakery |