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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Prepare and cook basic egg dishes 
SAQA US ID UNIT STANDARD TITLE
7802  Prepare and cook basic egg 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 egg dishes which satisfy customer and organisational requirements. 

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 egg dishes. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The importance of keeping preparation, cooking and storing areas and equipment hygienically clean and the impact on the organisation if not doing so is explained. 

ASSESSMENT CRITERION 2 
Preparation and cooking areas as well as equipment are hygienically cleaned prior to and after use according to OHS Act specifications. 

ASSESSMENT CRITERION 3 
Egg dishes not for immediate consumption are hygienically stored in accordance with OHS Act specifications and organisational requirements. 

SPECIFIC OUTCOME 2 
Prepare, cook and finish basic egg 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 egg dishes in terms of costs, customer satisfaction and quality of food is explained. 

ASSESSMENT CRITERION 2 
The correct type, quality and quantity of eggs and other ingredients are selected in accordance with recipe specifications and according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of other ingredients is: Vegetables, meat/poultry/offal, fish/shellfish, rice, herbs/spices/seasoning/ cheese, oil/butter, milk and flour.
 

ASSESSMENT CRITERION 3 
Egg dishes are prepared, cooked finished and presented according to the organisation and customer requirements. 
ASSESSMENT CRITERION RANGE 
The range of egg dishes is: Omelette (filled or garnished), scotch, poached, scrambled, fried, boiled, soufflé, baked custard and basic batter.
 

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 egg dishes are listed and reasons for decisions to solve this are described. 
ASSESSMENT CRITERION RANGE 
The range of problems with production is: Old eggs, blood in eggs, eggs dry, eggs under/over cooked, symeresis, too much fat/oil used.
 

ASSESSMENT CRITERION 2 
Complete all work in an organised and efficient manner taking account of priorities and deadlines. 

ASSESSMENT CRITERION 3 
Possible suggestions on how to produce an attractive scrambled egg dish made from 1 egg only, for a customer who is on diet are described. 

ASSESSMENT CRITERION 4 
Possible suggestions are described for producing suitable egg dishes for a breakfast buffet for 100 people. 

ASSESSMENT CRITERION 5 
Possible suggestions are described for producing a sweet omelette according to a customer request. 


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 11,13,14,15) 

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 preparation and cooking of various egg dishes.
  • Practice production of various egg dishes.
    1. Prepare a souffle omelette with spinach and feta filling.
    2. Prepare eggs benedict for a Table d' Hote breakfast menu.
    3. Prepare stuffed eggs for a cocktail party.
    4. Prepare a pancake batter and make crepes with filling (sweet or savoury).
  • What are the characteristics of old eggs?

    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 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. Biz-Ed Trading (Pty) Ltd 
    2. FOOD HOSPITALITY & TOURISM ACADEMY (PTY) 
    3. GP Skills Acadamy (Pty) Ltd 
    4. Khanimy Trading Enterprises CC 
    5. Legacy Training Institute 
    6. Mortarboard Training Solutions 
    7. Ngwana Monamedi Trading Enterprise 
    8. Nomsa and Zandi Enterprises and Projects Pty Ltd 
    9. Phosaane Business Enterprise 
    10. SEGO SA Thuto 
    11. Tellumat Pty Ltd 
    12. Tesoriro Trading 
    13. Tonia`s Trading Enterprises 
    14. VPK BUSINESS VENTURE C C 



    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.