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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Prepare and cook basic pulse dishes 
SAQA US ID UNIT STANDARD TITLE
7759  Prepare and cook basic pulse 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 
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 basic pulse dishes which will satisfy his/her customers as well as organisational requirements. Cleanliness during preparation is of the utmost importance, while wastage must be avoided and disruption to colleagues kept to a minimum. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner should have 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 as well as equipment when preparing and cooking basic pulse dishes. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The main contamination threats when preparing and cooking pulses and their impact on the organisation are described. 

ASSESSMENT CRITERION 2 
The importance of keeping preparation, cooking and storage areas and equipment hygienically clean is explained. 

ASSESSMENT CRITERION 3 
Preparation and cooking areas as well as equipment are hygienically cleaned prior to and after use according to OHS Act specifications. 

SPECIFIC OUTCOME 2 
Prepare, cook and finish basic pulse dishes applying the correct methods in accordance with organisational requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The importance of the relationship between time and temperature when cooking pulse dishes in terms of costs, customer satisfaction, quality of food and food hygiene are explained. 

ASSESSMENT CRITERION 2 
The correct combination, type, quantity and quality ingredients for basic pulse dishes are selected in accordance with recipe specifications and organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of pulses is: Beans, peas and lentils.
 

ASSESSMENT CRITERION 3 
Pulse dishes are prepared and cooked by using the appropriate methods according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of cooking methods is: Stewing or casseroling, grilling or braaiing, baking, shallow frying and stir-frying.
 

ASSESSMENT CRITERION 4 
Pulse dishes are finished, garnished and presented in accordance with recipe specifications and organisational quality requirements. 
ASSESSMENT CRITERION RANGE 
The range of dishes is: Loaf or bake, casserole or curry, rissoles or burgers or fritters and soup.
 

ASSESSMENT CRITERION 5 
Pulse dishes not for immediate consumption are hygienically stored in accordance with OHS Act specifications 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 pulse dishes are listed and reasons for decisions to solve this are described. 
ASSESSMENT CRITERION RANGE 
The range of problems with production is: Injury, equipment failure, insufficient or damaged stock, pulse dish burnt, pulses undercooked and pulses not soaked.
 

ASSESSMENT CRITERION 2 
Possible suggestions for preparing a suitable pulse dish as a starter for a banquet are described. 

ASSESSMENT CRITERION 3 
Work is completed in an organised and efficient manner taking priorities and deadlines into consideration. 

ASSESSMENT CRITERION 4 
Possible suggestions are listed for a suitable starter and main course that contain pulses as main ingredient for a vegetarian customer. 


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 ORGANISING 
Organise and manage oneself (Specific Outcome 6,7,10,11,14) 

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 methods of cooking pulses.
  • Practice various methods of cooking pulses.
    1. Prepare and cook a madras lentil curry.
    2. Bake a vegetable flan using dried haricot beans as one of the vegetables.
    3. Prepare and cook a split pea and ham soup.
    4. Make wholemeal pancakes and fill with a lentil filling.
    5. Prepare and grill a vegetarian burger using mixed beans (i.e. kidney, black eye and haricot)
    6. Soak and stir-fry chickpeas Mexican style and fill tortillas.
  • What are the reasons for pulses sometimes being used as a meat substitute for vegetarians?

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended.
  • A new employee should be able to achieve this standard within 3 months of being trained. 

  • 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  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.