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 and boil, poach or steam foods 
SAQA US ID UNIT STANDARD TITLE
7701  Prepare and boil, poach or steam foods 
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 
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 and boil, poach or steam a variety of foods according to 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 knowlegde and understanding. 
OUTCOME NOTES 
1. Explain the importance of keeping preparation, storage, cooking areas and equipment hygienically clean.

2. Describe the dangers when boiling, poaching or steaming and the precautions that must be taken to prevent accidents.

3. Stress the importance of cooking time and temperature when boiling, poaching and steaming food.

4. State organisational requirements for boiling, poaching and steaming. 

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 should be assessed in conjunction with the unit standard 'Maintain hygiene in food preparation, cooking and storage'. 

  • 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 boiling, poaching and/ or steaming.
  • Simulation or questioning to cover unexpected situations. 
  • ASSESSMENT CRITERION RANGE 
  • Food items: pre-prepared, convenience.
  • Unexpected situations: injury, insufficient food items, over cooked food items.
     

  • 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 
    5. Clean preparation areas and equipment and explain the importance of doing this.

    6. Given a range of food items to be boiled, poached or steamed, select the correct temperature, cooking time and method for the type of food item and give reasons for selecting that combination.
    (Range of food items: pre-prepared, convenience)

    7. Prepare food items for boiling, poaching or steaming.

    8. Cook food correctly and place in suitable containers.

    9. Finish food correctly and store at the correct temperature.

    10. Clean preparation areas and equipment after use.

    11. Describe decisions made and reasons for action taken in response to unexpected situations. (Range of unexpected situations: injury, insufficient food items, overcooked food items).

    12. 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 should be assessed in conjunction with the unit standard 'Maintain hygiene in food preparation, cooking and storage'. 

  • 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 boiling, poaching and/ or steaming.
  • Simulation or questioning to cover unexpected situations. 
  • ASSESSMENT CRITERION RANGE 
  • Food items: pre-prepared, convenience.
  • Unexpected situations: injury, insufficient food items, over cooked food items.
     

  • 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 
    13. Describe the types of injuries that could arise from careless actions when boiling, steaming or poaching food.
    Identify precautions to avoid accidents. 

    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 should be assessed in conjunction with the unit standard 'Maintain hygiene in food preparation, cooking and storage'. 

  • 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 boiling, poaching and/ or steaming.
  • Simulation or questioning to cover unexpected situations. 
  • ASSESSMENT CRITERION RANGE 
  • Food items: pre-prepared, convenience.
  • Unexpected situations: injury, insufficient food items, over cooked food items.
     

  • 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)

    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 ORGANISING 
    Organise and manage oneself (Specific Outcome 8,9,12) 

    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
  • Ways in which to avoid accidents and enhance the knowledge of fellow workers are explored.
  • The impact on customer satisfaction of hygienic cooking and preparation areas is explained.
  • The types of food that are suitable for boiling, poaching and/ or steaming are identified.
  • Practice boiling, poaching and/ or steaming food.

    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  23853   GETC: Domestic Services  Level 1  NQF Level 01  Reregistered  2023-06-30  SERVICES 
    Elective  14115   National Certificate: Fast Food Services  Level 3  NQF Level 03  Reregistered  2023-06-30  CATHSSETA 
    Elective  14109   National Diploma: Fast Food Services  Level 5  NQF Level 05  Reregistered  2023-06-30  CATHSSETA 
    Elective  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Reregistered  2021-06-30  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. Bella FE Consulting 
    2. C Madumo Projects 
    3. Civivision 
    4. CSG SKILLS INSTITUTE PTY LTD 
    5. Culinary and Hospitality Academy 
    6. DRUM BEAT SAFARIS 
    7. G&D Guesthouse and Training 
    8. GP Skills Acadamy (Pty) Ltd 
    9. Immaculate Events and Management Solutions 
    10. Laezonia Horticulture (Pty) Ltd 
    11. Legacy Training Institute 
    12. Lisakhanya Skills Development Consultants (Pyy) Ltd 
    13. Lisolethu Trading 
    14. Mmatli Holdings Pty Ltd 
    15. Mosha Training and Projects (Pty) Ltd 
    16. MOTHUSI MANAGEMENT CONSULTANTS 
    17. NDIKHOYA DINALEDI SERVICES 
    18. Ndzali Labour Relations 
    19. Phambili Tourism and Development Consultancy 
    20. Re Tshepeng 
    21. School of Transformation 
    22. Seasonix Training and Expansions PTY LTD 
    23. SKILL TECH SOLUTIONS PTY LTD 
    24. ST THINA CLINICAL RESEARCH CENTRE 
    25. Tellumat Pty Ltd 
    26. Tonia`s Trading Enterprises 
    27. Training Arm Of Famous Brands (Pty) Ltd 
    28. Umsebenzi Wethu Training Solution (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.