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: 

Prepare and cook basic meat, poultry, game or offal dishes 
SAQA US ID UNIT STANDARD TITLE
7728  Prepare and cook basic meat, poultry, game or offal 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 4  NQF Level 04 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
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 must be able to produce a variety of meat, poultry, game or offal dishes, using appropriate preparation and cooking methods. He/she should eliminate wastage as far as possible and adhere to principles of hygiene at all times. The effects of time and temperature must also be taken into account. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Learners should have basic knowledge of preparation of meat dishes. 

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

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Clean and maintain preparation and cooking areas and equipment when preparing and cooking basic meat, poultry, game or offal dishes. 
OUTCOME NOTES 
7. Clean preparation areas and equipment hygienically prior to use and comply with the OHS act.

8. Given a range of meat, poultry, game and offal, select the required type, cut, quality and quantity required. (Range of meat, poultry, game or offal: beef or veal, lamb or mutton, pork or bacon, liver or kidney, chicken, turkey or duck, game)

9. Given a range of preparation methods for meat, select the appropriate method. (Range of preparation methods: trimming, boning, dicing, trussing or tying, skinning, washing, marinating, coating, seasoning, stuffing)

10. Combine prepared meat, poultry, game or offal with other ingredients ready for cooking.

11. Prepare the appropriate cooking equipment for use.

12. Prepare cooking areas and equipment hygienically for use and comply with OHS act specifications.

13. Given the range of cooking methods cook the meat using appropriate cooking methods according to customer and dish requirements (Range of cooking methods: roasting, grilling or griddling or braaiing, shallow or stir frying, braising, stewing, boiling, poaching or steaming)

14. Finish and present meat, poultry, game or offal according to customer and dish requirements.

15. Given a range of problems with production, decide what action to take and give reasons for that choice. (Range of problems with production: cuts or burns, equipment failure, insufficient or damaged stock, tough or burnt meat, meat overcooked to customer requirements)

16. Clean cooking areas and equipment correctly after use.

17. Store prepared dishes not for immediate consumption hygienically in accordance with health regulations.

18. Complete all work in an organised and efficient manner taking account of priorities and service times. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Methods to identify the quality in meat, poultry, game and offal are described. 
ASSESSMENT CRITERION NOTES 
  • This unit standard may only be assessed in the workplace.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 

  • ASSESSMENT CRITERION 2 
    The main contamination threats when preparing, cooking or storing meat dishes and their impact on the organisation are described. 

    ASSESSMENT CRITERION 3 
    The relationship between time and temperature when cooking meat in terms of costs, customer satisfaction, food hygiene and quality of food is explained. 

    ASSESSMENT CRITERION 4 
    The importance of keeping preparation, cooking and storage areas and equipment hygienically clean are explained. 

    ASSESSMENT CRITERION 5 
    Preparation areas and equipment are hygienically cleaned prior to and after use according to OHS Act specifications. 

    ASSESSMENT CRITERION 6 
    Prepared dishes not for immediate consumption are hygienically stored in accordance with health regulations according to organisational requirements. 

    SPECIFIC OUTCOME 2 
    Prepare, cook and finish basic meat, poultry, game and offal dishes in accordance with organisational requirements. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The impact on customers and the organisation if meat is not cooked to recipe requirements is described. 

    ASSESSMENT CRITERION 2 
    The correct combination, type, cut, quantity and quality ingredients for meat, poultry, game and offal are selected in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of meat, poultry, game or offal is: Beef or veal, lamb or mutton, pork or bacon, liver or kidney, chicken, turkey or duck, game.
     

    ASSESSMENT CRITERION 3 
    The quality of meat is maximized by selecting and applying the correct preparation method and equipment in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of preparation method is: Trimming, boning, dicing, trussing or tying, skinning, washing, marinating, coating, seasoning, stuffing.
     

    ASSESSMENT CRITERION 4 
    The quality of meat is maximized by selecting and applying the correct cooking method according to organisation, recipe and customer requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of cooking methods is: Roasting, grilling or griddling or braaiing, shallow or stir frying, braising, stewing, boiling, poaching or steaming.
     

    ASSESSMENT CRITERION 5 
    Meat, poultry, game or offal dishes are finished and presented according to customer, recipe and organisational requirements. 

    SPECIFIC OUTCOME 3 
    Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Problems associated with the production of basic meat, poultry, game or offal dishes are listed and reasons for decisions to solve this are described. 
    ASSESSMENT CRITERION RANGE 
    The range of problems with production is: Cuts or burns, equipment failure, insufficient or damaged stock, tough or burnt meat, meat overcooked to customer requirements.
     

    ASSESSMENT CRITERION 2 
    Work is completed in an organised and efficient manner taking priorities and deadlines into consideration. 

    ASSESSMENT CRITERION 3 
    Possible suggestions in terms of catering for Halaal/Kosher customers are described. 

    ASSESSMENT CRITERION 4 
    Possible suggestions in terms of garnishes for hot and cold meat dishes are described. 
    ASSESSMENT CRITERION RANGE 
    The range of occasions is: Preparing hot meat, poultry, game and offal dishes for an upmarket a la carte menu; preparing cold meat and poultry dishes for a buffet; preparing hot meat, game, offal and poultry dishes for a buffet.
     


    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 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated knowledge and understanding" is required.

    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 categories:

    a) 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 19, 20) 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 14, 16, 17, 18) 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, and evaluate information (Specific Outcome 1, 8, 13, 15) 

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

    UNIT STANDARD NOTES 
    Recommendations and exemplars for the design of:

    Learning/curriculum:
  • Learning would best be achieved by practicing various appropriate cooking methods on different cuts of meat.
  • Practice all preparation and cooking methods in the range:
  • bone, stuff, roll and roast a leg of lamb, using the correct preparation methods;
  • skin, marinate, coat and fry chicken portions correctly;
  • clean, trim, season and stew offal;
  • marinate, dice and prepare and braise venison potjie;
  • season and grill beef fillet medium:
  • Rare - only cook on the outside
  • Medium rare - still a little bloody
  • Medium - between medium rare and medium well
  • Medium well - pink in the middle
  • Well done - meat is thoroughly cooked with no trace of blood
  • soak, boil and roast gammon;
  • Explain the importance of cooking pork until well done.
  • Describe the traditional condiments served with:
  • Roast pork
  • Roast beef
  • Roast turkey
  • Roast lamb
  • Potential outings: visit a butchery.

    Performance systems:
  • Ongoing measurement of the learner's ability to meet this standard is recommended. The learner's competence on this standard should be checked prior to employment.
  • A new employee should be able to achieve this standard within 6 months of being trained.
  • Outcomes in this unit can be used as indicators of performance slipping. 

  • 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  Reregistered  2023-06-30  CATHSSETA 
    Core  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Reregistered  2021-06-30  As per Learning Programmes recorded against this Qual 
    Core  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2015-03-13  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.