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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Prepare and cook basic cold and hot desserts 
SAQA US ID UNIT STANDARD TITLE
7755  Prepare and cook basic cold and hot desserts 
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 will be able to produce a selection of hot and cold desserts according to recipe specifications and without any unnecessary wastage. Organisational requirements and hygiene standards must be adhered to and disruption to others kept to a minimum. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Learners should have a basic knowledge of food preparation and cooking. 

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 cold and hot desserts. 
OUTCOME NOTES 
13. Given a customer with gluten intolerance, name desserts that would be suitable for preparation in this instance.

14. Given a vegan customer, explain how performance would be adapted in preparing desserts that would be appropriate. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The main contamination threats when preparing and cooking cold and hot desserts are described and the procedures of preventing contamination are explained. 
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 importance of keeping preparation areas, cooking areas, storage areas and equipment hygienically clean and the impact on the organisation if not doing so are explained. 

    ASSESSMENT CRITERION 3 
    Preparation, cooking areas and equipment are hygienically cleaned prior to and after use in accordance with OHS Act specifications and the importance thereof explained. 

    ASSESSMENT CRITERION 4 
    Finished desserts not for immediate consumption are stored in accordance with organisational requirements. 

    SPECIFIC OUTCOME 2 
    Prepare and cook basic cold and hot desserts in accordance with organisational requirements. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The relationship between time and temperature when cooking hot and cold desserts is explained. 

    ASSESSMENT CRITERION 2 
    The correct combination, type, quality and quantity of ingredients for cold and hot desserts are selected in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of desserts is: Trifle, flans/tarts/pies (sweet & short pastry), basic meringue, jellies, moulded creams, egg custard or crème caramel, pancakes, sponge based (steamed and baked), egg based.
     

    ASSESSMENT CRITERION 3 
    Cold and hot desserts are prepared and cooked by selecting the appropriate preparation and cooking methods and reasons listed in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
  • The range of preparation methods is: Piping, mixing, whisking, pureeing, combining, creaming, moulding, peeling, slicing, and filling.
  • The range of cooking methods is: Boiling/poaching, stewing, baking, steaming, and double boiling.
     

  • ASSESSMENT CRITERION 4 
    Cold and hot desserts are finished and garnished by selecting the appropriate finishing method in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    The range of finishing methods is: Cooking or chilling, glazing, piping, dusting, turning out, filling, portioning.
     

    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 cold and hot desserts are listed and reasons for decisions to solve this are described. 
    ASSESSMENT CRITERION RANGE 
    The range of problems with production is: Burning or cutting yourself, oven temperature too high or too low, ingredients of an inferior quality, desserts not setting, desserts curdling, desserts not cooked through, and cream separating.
     

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

    ASSESSMENT CRITERION 3 
    Possible suggestions for preparing desserts for a gluten intolerant customer are described. 

    ASSESSMENT CRITERION 4 
    Possible suggestions for preparing desserts for a vegan customer are described. 


    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 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 13,14) 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 6,7,8,9,10,13,14) 

    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
  • Learning would best be achieved by practicing various appropriate preparation and cooking methods for hot and cold desserts.
  • Practice preparation and cooking of all deserts in the range.
    1. Prepare and bake a fruit flan, using shortcrust pastry, filling with pastry cream and glazing the fruit.
    2. Prepare a creme caramel and garnish with piped fresh cream and sliced fresh fruit.
    3. Poach pears and serve with a Creme Anglaise.
  • The learner must demonstrate his/her ability to follow recipes and measure correctly.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended. The learner's competence on this standard could be checked prior to employment.
  • A new employee should be able to achieve this standard within 4 months of being trained.
  • Outcomes of 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
    Elective  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 
    Elective  24433   Diploma: Hospitality Operations  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2012-06-30  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 
    Elective  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.