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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Prepare and cook basic pasta dishes 
SAQA US ID UNIT STANDARD TITLE
7805  Prepare and cook basic pasta 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 pasta dishes minimising wastage and without disrupting others in their work. 

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 pasta dishes. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The main contamination threats when preparing and cooking pasta dishes are described. 

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

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

SPECIFIC OUTCOME 2 
Prepare, cook and finish basic pasta 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 pasta dishes in terms of food hygiene and quality of food. 

ASSESSMENT CRITERION 2 
The correct type, quality and quantity of pasta and other ingredients are selected according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of pasta types is: Dried white or green/flavoured or whole-wheat.
 

ASSESSMENT CRITERION 3 
Pasta and other ingredients are combined, prepared and cooked in accordance with recipe specifications and according to organisation and customer requirements. 
ASSESSMENT CRITERION RANGE 
The range of pasta to be cooked is: Lasagne, cannelloni, noodles, spaghetti, filled pasta and pasta shapes.
 

ASSESSMENT CRITERION 4 
Pasta dishes are cooked and finished by using the appropriate method and according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of pasta dishes is: Salads or starters, hot main dishes.
 

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 pasta 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, required type of pasta unavailable, pasta over or under cooked, pasta sticks to each other, pasta prepared too far in advance, no salt and or oil added to water.
 

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

ASSESSMENT CRITERION 3 
Suggestions in terms of selecting and presenting pasta dishes for a range of establishments are described. 
ASSESSMENT CRITERION RANGE 
The range of establishments is: Buffet in a 3 - 5 star hotel, up market A la carte restaurant, canteen or cafeteria, take-away.
 

ASSESSMENT CRITERION 4 
The selection and cooking of pasta dishes for a customer with gluten intolerance are described. 

ASSESSMENT CRITERION 5 
Appropriate pasta dishes as starters and main courses for a vegetarian customer are listed and 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 11,13,14,15) 

UNIT STANDARD CCFO ORGANISING 
Organise and manage oneself (Specific Outcome 6,7,9,12) 

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 practising various appropriate methods of preparation and cooking of basic pasta dishes.
  • Experiment with the cooking of different types of pasta.
    1. Prepare and bake lasagne, using green lasagne noodles.
    2. Prepare and bake spinach and ricotta filled cannelloni with a Napoletana sauce.
    3. Prepare and cook a pasta dish 'al dente' with a cream based sauce.
    4. Prepare a tuna noodle salad, using whole-wheat pasta shapes.
    5. Prepare and cook cheese filled green tortellini with an Alfredo sauce.
    6. Prepare and cook tagliatelle 'al dente' with a browned sage butter.
  • Why do we add oil to water in which pasta is cooked?

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended. The candidate's competence on this standard should be checked prior to employment.
  • 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  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. Institute of Tourism and Hospitality Technology CC 
    5. Khanimy Trading Enterprises CC 
    6. Legacy Training Institute 
    7. Mortarboard Training Solutions 
    8. Ngwana Monamedi Trading Enterprise 
    9. Nomsa and Zandi Enterprises and Projects Pty Ltd 
    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.