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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Produce sauces, fillings and coatings for desserts 
SAQA US ID UNIT STANDARD TITLE
7831  Produce sauces, fillings and coatings for 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 5  NQF Level 05 
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 sauces, fillings and coatings for desserts which will satisfy his/her customer and organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner should have successfully completed the unit standard: 'Prepare and cook complex hot and cold desserts'. 

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. 

ASSESSMENT CRITERIA
 

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

ASSESSMENT CRITERION 2 
2. The preparation areas and equipment are described and fully maintained throughout the production period according to basic hygiene principles. 

SPECIFIC OUTCOME 2 
Store sauces, fillings and coatings for desserts hygienically and safely in accordance with organisational quality requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The quality criteria to look for in finished sauces, fillings and coatings are described and their importance explained. 
ASSESSMENT CRITERION RANGE 
The range of quality criteria is: texture, appearance, flavour, consistency.
 

ASSESSMENT CRITERION 2 
2. The required conditions/ procedures for optimum safety during storage/holding of sauces are described. 

ASSESSMENT CRITERION 3 
3. Prepared sauces, fillings and coatings not for immediate use are stored hygienically in accordance with organisational requirements. 

SPECIFIC OUTCOME 3 
Describe how to minimise common faults when preparing and cooking complex hot and cold desserts. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Common faults when producing sauces, fillings and coatings are described and avoiding these faults are explained. 

ASSESSMENT CRITERION 2 
2. The effect of substituting or reducing sugars or fats in sauces, fillings and coatings are explained. 

ASSESSMENT CRITERION 3 
3. The effect of temperature and humidity on ingredients used in sauces, fillings and coatings are explained. 

SPECIFIC OUTCOME 4 
Produce sauces, fillings and coatings for desserts by applying the correct method. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The uses for various sauces, fillings and coatings for desserts are described. 

ASSESSMENT CRITERION 2 
2. The current trends when producing sauces, fillings and coatings for desserts are described. 

ASSESSMENT CRITERION 3 
3. Organisational requirements when producing sauces, fillings and coatings are described. 

ASSESSMENT CRITERION 4 
4. The quality of sauces, fillings and coatings for desserts is maximized by selecting the correct preparation and processing method in accordance with recipe specifications and organisational quality requirements. 
ASSESSMENT CRITERION RANGE 
The range of preparation methods is: separating, whipping, whisking, creaming.
The range of processing methods is: reducing, emulsifying, liquidising, blending, addition of flavouring, addition of colouring.
The range of prepared sauces, fillings and coatings is: crème patisserie, sauce Anglaise, sabayon, syrups, fruit coulis, butter cream, ganache, royal icing, crème Chantilly, jams, glazes, preserves.
 

SPECIFIC OUTCOME 5 
Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Problems associated with the production of sauces, fillings and coatings for desserts are listed and reasons for decisions to solve this are described. 
ASSESSMENT CRITERION RANGE 
The range of problems with productions: cream over whipped, electric mixer out of order, fruit sauces colourless, availability of seasonal fresh fruit, sauces curdled, specialised customer requests, inexperienced staff.
 

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

ASSESSMENT CRITERION 3 
3. The sauces suitable for a customer with an allergy to eggs are described, and the sauces, fillings and coatings to be adapted for such a customer explained. 


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 11,15,17) 

UNIT STANDARD CCFO ORGANISING 
Organise and manage oneself (Specific Outcome 12,13,15,16) 

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 the preparation of various sauces, fillings and coatings for desserts.
  • Experiment with preparation and combination of different types of sauces, fillings and coatings.
  • Prepare a flan with poached pears and serve with sabayon or caramel sauce.
  • Prepare exotic fruit mille feuille and fill with creme patisserie.
  • Prepare a chocolate cake with ganache filling.
  • Fill brandy snap baskets with mango parfait and serve with coulis of 3 different fruits.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended.
  • A new employee should be able to achieve this unit standard within 2 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  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.