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

Prepare, assemble and cook pizza products 
SAQA US ID UNIT STANDARD TITLE
7679  Prepare, assemble and cook pizza products 
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 3  NQF Level 03  3 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2009-11-03  2011-07-31  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2012-07-31   2015-07-31  

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 prepare, assemble and cook pizza products in order to meet customer- and organisational requirements. 

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 
Demonstrated knowldegde and understanding. 
OUTCOME NOTES 
1. Describe the main contamination threats when preparing and storing pizza products.

2. Explain the interrelationship between cost, food hygiene and quality of food in relation to the hygiene of cooking areas/equipment.

3. Explain the interrelationship between customer satisfaction, quality of food, cooking time and temperature when cooking pizza products.

4. Describe points to show the quality of finished pizza products.

5. State organisational requirements for preparing and cooking pizzas. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a realistic work environment.
  • The unit standard could be assessed in conjunction with the unit standard 'Maintain hygiene in food preparation, cooking and storage'; and 'Prepare and bake food'. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, simulation, product sample and questioning.
  • Observation and product sample supplemented by questioning to cover preparation and baking of pizzas using appropriate methods and ingredients.
  • Observation supplemented by questioning to cover equipment.
  • Simulation or questioning to cover unexpected situations. 
    		•
    ASSESSMENT CRITERION RANGE 
  • Ingredients: prepared or convenience, fresh vegetables.
  • Methods: proving, chilling, slicing.
  • Equipment: provers, retarders, food mixers, slicing or cutting equipment, chilled preparation tables, refrigerators, freezers, containers, ovens, packaging.
  • Unexpected situations: injury, insufficient food items, pizza oven at incorrect temperature, unusual customer requests.
     
    		•

    ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 2 
    Demonstrated ability to make decisions about practice and to act accordingly. 
    OUTCOME NOTES 
    6. Clean preparation areas and equipment.

    7. Place utensils and equipment conveniently before service.
    (Range of equipment: provers, retarders, food mixers, slicing or cutting equipment, chilled preparation tables, refrigerators, freezers, containers, ovens, packaging)

    8. Select the correct equipment and explain the procedures for using them.

    9. Prepare food items using the correct ingredients and preparation methods. (Range of ingredients: prepared, convenience, other.)
    (Range of methods: proving, chilling, slicing)

    10. Given a range of pizza products, demonstrate portioning and assembling. (Range of products: pizza bases, prepared or convenience sauces or toppings, seasonings)

    11. Check the pizza oven to ensure it is at the correct temperature before cooking.

    12. Cook food, assemble and place in suitable containers.

    13. Pack pizzas correctly for take-away or delivery.

    14. Clean preparation areas and equipment after use and explain the importance of doing this.

    15. Describe decisions made and reasons for action taken in response to unexpected situations.
    (Range of unexpected situations: injury, insufficient food items, pizza oven at incorrect temperature, unusual customer requests)

    16. Complete work in an organised and efficient manner. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a realistic work environment.
  • The unit standard could be assessed in conjunction with the unit standard 'Maintain hygiene in food preparation, cooking and storage'; and 'Prepare and bake food'. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, simulation, product sample and questioning.
  • Observation and product sample supplemented by questioning to cover preparation and baking of pizzas using appropriate methods and ingredients.
  • Observation supplemented by questioning to cover equipment.
  • Simulation or questioning to cover unexpected situations. 
    		•
    ASSESSMENT CRITERION RANGE 
  • Ingredients: prepared or convenience, fresh vegetables.
  • Methods: proving, chilling, slicing.
  • Equipment: provers, retarders, food mixers, slicing or cutting equipment, chilled preparation tables, refrigerators, freezers, containers, ovens, packaging.
  • Unexpected situations: injury, insufficient food items, pizza oven at incorrect temperature, unusual customer requests.
     
    		•

    ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 3 
    Demonstrated ability to learn from our actions and to adapt perfomance. 
    OUTCOME NOTES 
    17. Describe the procedure for preparing pizzas in a different type of establishment, say a mobile take-away pizzeria. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a realistic work environment.
  • The unit standard could be assessed in conjunction with the unit standard 'Maintain hygiene in food preparation, cooking and storage'; and 'Prepare and bake food'. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, simulation, product sample and questioning.
  • Observation and product sample supplemented by questioning to cover preparation and baking of pizzas using appropriate methods and ingredients.
  • Observation supplemented by questioning to cover equipment.
  • Simulation or questioning to cover unexpected situations. 
    		•
    ASSESSMENT CRITERION RANGE 
  • Ingredients: prepared or convenience, fresh vegetables.
  • Methods: proving, chilling, slicing.
  • Equipment: provers, retarders, food mixers, slicing or cutting equipment, chilled preparation tables, refrigerators, freezers, containers, ovens, packaging.
  • Unexpected situations: injury, insufficient food items, pizza oven at incorrect temperature, unusual customer requests.
     
    		•

    ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 


    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. Any 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). 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 8,9,10,11,12,13,14,16) 

    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
  • Practice preparing, baking and portion control of pizzas.
  • Practice cleaning of preparation areas and equipment
  • Research different toppings for pizzas
  • Role play unexpected situations.

    Performance systems
  • A new employee should be able to achieve this unit standard 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
    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 


    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.
     
    NONE 


    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.