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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Prepare, cook and finish fresh pasta dishes 
SAQA US ID UNIT STANDARD TITLE
7842  Prepare, cook and finish fresh 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 3  NQF Level 03 
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 fresh pasta dishes which will satisfy his/her customers according to 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 basic pasta dishes'. 

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 and storage areas and equipment hygienically clean is explained. 

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

ASSESSMENT CRITERION 3 
3. The main contamination threats when preparing, cooking and finishing complex fresh pasta dishes are described and the prevention of contamination explained. 

ASSESSMENT CRITERION 4 
4. The preparation, cooking and storage areas and equipment are cleaned and fully maintained throughout the production period according to basic hygienic principles. 

SPECIFIC OUTCOME 2 
Select ingredients for fresh pasta dishes against organisational quality criteria. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The quality criteria to look for in cooked fresh pasta dishes are described. 

ASSESSMENT CRITERION 2 
2. The correct type, quantity and quality ingredients for fresh pasta dishes are selected in accordance with recipe specifications and quality criteria. 
ASSESSMENT CRITERION RANGE 
The range of quality criteria is: texture, appearance, consistency, aroma, taste.
 

ASSESSMENT CRITERION 3 
3. Quality standards for cooking and finishing fresh pasta dishes are described in accordance with organisational requirements. 

SPECIFIC OUTCOME 3 
Prepare, cook and finish complex pasta dishes applying the correct methods. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Ingredients that can be added to fresh pasta dough to vary the colour and flavour are described. 

ASSESSMENT CRITERION 2 
2. The methods to minimise common faults in fresh pasta are described. 

ASSESSMENT CRITERION 3 
3. The reasons for rapidly cooling food not for immediate consumption or maintain it at a safe hot temperature after cooking are explained. 

ASSESSMENT CRITERION 4 
4. Pasta and filling ingredients are prepared in accordance with organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range for fresh pasta is: noodles/spaghetti, canelone, ravioli, lasagna, tortellini, panzaroti, pasta shapes.
The range for filling ingredients is: meat/poultry, fish/shellfish, fungi, spices, offal, vegetables, herbs, dairy products.
 

ASSESSMENT CRITERION 5 
5. The quality of fresh pasta dishes is maximized by selecting the correct preparation, processing, cooking and finishing method in accordance with organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range for preparation methods is: mixing, rolling, blending.
The range for processing methods is: stuffing, sealing, mincing, filling, crimping, chopping.
The range for cooking methods is: poaching/boiling, baking, steaming, grilling.
The range for finishing methods is: dressing, saucing, glazing, portioning, garnishing, gratinating, coating.
The range for dishes is: filled, rolled, sheets, shaped, stuffed fresh pasta dishes finished with a complex sauce.
 

SPECIFIC OUTCOME 4 
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 unexpected situations and problems are listed and reasons for decisions to solve this are described. 
ASSESSMENT CRITERION RANGE 
The range for unexpected situations and problems is: no pasta making equipment available, ingredients not fresh, filled pasta not sealed properly, too much sauce on pasta dish, sauces stodgy, unrealistic customer expectations, over cooked pasta, 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. Possible suggestions of changing traditional pasta dishes into more innovative and interesting ideas 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 14,16) 

UNIT STANDARD CCFO ORGANISING 
Organise and manage oneself (Specific Outcome 10,11,12,15) 

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 can best be achieved by practicing preparation, cooking and finishing of fresh pasta products.
  • Practice production of various pasta dishes.
  • Prepare and stuff spinach flavoured cannelloni with butternut and ricotta, cover with a creamy tomato sauce, bake.
  • Prepare panzerotti, fill with spinach and feta filling, cook and serve with a browned butter sauce and pinenuts.
  • Prepare and cook wholewheat tagliatelle and serve with a tomato based, smoked sausage sauce.
  • Prepare and cook a selection of vegetable flavoured ravioli, stuffed with different stuffings of chicken, meat and cheese. Serve with any appropriate sauce.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended. The learner's competence on this standard could be established prior to employment.
  • A new employee should be able to achieve this unit 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  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.