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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Prepare vegetables for hot and cold dishes 
SAQA US ID UNIT STANDARD TITLE
7660  Prepare vegetables for hot and cold dishes 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  2 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
The learner will be able to store, select and prepare vegetables for hot and cold dishes. The learner must understand the importance of hygiene and customer satisfaction when preparing vegetables. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
None 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Clean equipment, preparation and storage areas as well as vegetables in an organised and efficient manner before preparing it for hot and cold dishes in accordance with organisational procedures and requirements. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The hygienic importance of washing vegetables before preparation is explained. 

ASSESSMENT CRITERION 2 
Reasons for keeping equipment, preparation and storage areas for vegetables clean and hygienic according to organisational requirements are explained. 

ASSESSMENT CRITERION 3 
Preparation areas and equipment, are hygienically cleaned prior to and after use in an organised and efficient manner according to organisational requirements and the procedure thereof described. 

SPECIFIC OUTCOME 2 
Prepare vegetables for hot and cold dishes in an organised and efficient manner in accordance with organisational requirements. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The quality/freshness points of vegetables are identified and the importance of using only fresh vegetables is explained. 

ASSESSMENT CRITERION 2 
The correct preparation method for various vegetables is chosen, demonstrated and the reason for the use thereof is explained. 
ASSESSMENT CRITERION RANGE 
  • The range of vegetables is: Roots, tubers, bulbs, leaves, stems, vegetable fruits, pods and seeds, flowerheads and squashes.
  • The range of preparation methods is: Washing, peeling, slicing, chopping and trimming.
     
    		•

    ASSESSMENT CRITERION 3 
    Vegetables are put in the correct containers and stored appropriately in an organised and efficient manner. 

    ASSESSMENT CRITERION 4 
    Salads are garnished and the importance of doing this is explained. 

    ASSESSMENT CRITERION 5 
    The preparation and storage of vegetables for a different type of establishment is described. 

    ASSESSMENT CRITERION 6 
    Unexpected situations associated with preparing vegetables for hot and cold dishes are listed and reasons for decisions to solve these are described. 
    ASSESSMENT CRITERION RANGE 
    The range of unexpected situations is: Injury, insufficient or damaged vegetables, blunt knife and unsanitised chopping board.
     


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. ny institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred.

    The specific outcomes can be applied in a range of contexts.

    Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

    The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b) decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems (Specific Outcome 4,6,11,13) 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • Role-play situation where not enough stock is available or stock has spoiled and ways to solve the problem.
  • Practice different preparation methods.
  • Practice making garnishes for salads.
  • Visit to a vegetable market to select stock according to quality and type required.

    Performance systems
  • A new employee should be able to achieve this unit within 1 month of being trained.
  • Ongoing measurement of the learner's ability to meet this standard is recommended. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Core  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  23853   GETC: Domestic Services  Level 1  NQF Level 01  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  SERVICES 
    Elective  14115   National Certificate: Fast Food Services  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  14109   National Diploma: Fast Food Services  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  As per Learning Programmes recorded against this Qual 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. CHEFS TRAINING & INNOVATION ACADEMY 
    2. Legacy Tanzanite and Sapphire Pty Ltd 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.