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 rice dishes 
SAQA US ID UNIT STANDARD TITLE
7762  Prepare and cook basic rice 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 rice dishes according to dish requirements (adding other ingredients to enhance the dish) and menu specifications, depending on the service style.

Hygiene and safety specifications of the OHS act must be adhered to during preparation and cooking, without disruption to colleagues. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner 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 rice dishes. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The importance of keeping preparation, storage, cooking areas and equipment hygienically clean is explained. 

ASSESSMENT CRITERION 2 
The main contamination threats when preparing and storing rice are explained. 

ASSESSMENT CRITERION 3 
The importance of keeping preparation and cooking areas and equipment hygienically clean and the impact on the organisation if not doing so is explained. 

ASSESSMENT CRITERION 4 
Preparation areas and equipment are hygienically prior to and after use according to OHS Act specifications. 

SPECIFIC OUTCOME 2 
Prepare, cook and finish basic rice 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 preparing basic rice dishes in terms of costs, customer satisfaction, food hygiene and quality of food are explained. 

ASSESSMENT CRITERION 2 
The correct type, quality and quantity of rice and other ingredients are selected according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of types of rice is: Brown rice, long grain, short grain, wild rice, mealie rice, basmati rice and jasmine rice.
 

ASSESSMENT CRITERION 3 
Rice and other ingredients are combined, prepared and cooked in accordance with recipe specifications and according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of other ingredients is: Vegetables, stock, cheese, herbs/spices, eggs, fish/shellfish and meat.
 

ASSESSMENT CRITERION 4 
Rice dishes are finished, garnished and presented according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of rice dishes is: Boiled/steamed, risotto and fried rice.
 

ASSESSMENT CRITERION 5 
Finished rice dishes not for immediate use 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 rice dishes are listed and reasons for decisions to solve this are described. 
ASSESSMENT CRITERION RANGE 
The range of problems with production is: Scalds or burns, equipment failure, weevils in rice, right type of rice for dish unavailable, insufficiently cooked rice, burnt rice, too much water used while cooking rice.
 

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

ASSESSMENT CRITERION 3 
Possible suggestions of how to prepare and cook rice risotto for a function of 1000 people are described. 

ASSESSMENT CRITERION 4 
Differences of cooking times between white rice in a recipe, but only brown rice is available 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 11,13,14) 

UNIT STANDARD CCFO ORGANISING 
Organise and manage oneself (Specific Outcome 6,7,8,10,12) 

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 rice.
  • Practice preparation of various rice dishes in the range.
    1. Prepare and cook risotto Milanese.
    2. Prepare a wild and brown rice stuffing for turkey.
    3. Prepare a traditional baked rice pudding.
    4. Prepare a rice salad using basmati rice.
  • Draw up comparisons/differences in the preparation and cooking of different types of rice.

    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 1 month 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  23853   GETC: Domestic Services  Level 1  NQF Level 01  Reregistered  2023-06-30  SERVICES 
    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.
     
    1. Advanced Assessments & Training (Pty) Ltd 
    2. Alnet Pty Ltd 
    3. AUBREY NYIKO BUSINESS ENTERPRISES 
    4. AVIWE BUSINESS DEVELOPMENT SERVICES 
    5. Biz-Ed Trading (Pty) Ltd 
    6. Cape Town School of Hospitality 
    7. Capsicum Culinary Studio Pty Ltd 
    8. Culinary and Hospitality Academy 
    9. Cullinan Jewellery School 
    10. ECMDP (Pty) Ltd 
    11. EDGE TRAINING CONSULTANCY CC 
    12. FOOD HOSPITALITY & TOURISM ACADEMY (PTY) 
    13. GP Skills Acadamy (Pty) Ltd 
    14. Immaculate Events and Management Solutions 
    15. Kennies Hospitality & Consulting 
    16. Khanimy Trading Enterprises CC 
    17. Laezonia Horticulture (Pty) Ltd 
    18. Legacy Training Institute 
    19. Lisakhanya Skills Development Consultants (Pyy) Ltd 
    20. Lisolethu Trading 
    21. Mortarboard Training Solutions 
    22. Mosha Training and Projects (Pty) Ltd 
    23. MOTHUSI MANAGEMENT CONSULTANTS 
    24. NDIKHOYA DINALEDI SERVICES 
    25. Ndofaya Hospitality Academy 
    26. New Hope Revival Organisation 
    27. Ngwana Monamedi Trading Enterprise 
    28. Nomsa and Zandi Enterprises and Projects Pty Ltd 
    29. North West Park & Tourism Board 
    30. Phambili Tourism and Development Consultancy 
    31. Rasinkhu Investment 
    32. School of Transformation 
    33. SEGO SA Thuto 
    34. South Rand Academy of Hospitality 
    35. Tellumat Pty Ltd 
    36. Tesoriro Trading 
    37. TKS Bakery and Confectionary 
    38. Tonia`s Trading Enterprises 
    39. Umsebenzi Wethu Training Solution (Pty) Ltd 
    40. VPK BUSINESS VENTURE C C 
    41. VPK BUSINESS VENTURE PTY LTD 
    42. Vuna Training Institute 



    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.