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 QUALIFICATION:

Occupational Certificate: Butter Maker

SAQA QUAL ID	QUALIFICATION TITLE
102919	Occupational Certificate: Butter Maker
ORIGINATOR
Development Quality Partner - FoodBev
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY			NQF SUB-FRAMEWORK
-			OQSF - Occupational Qualifications Sub-framework
QUALIFICATION TYPE	FIELD		SUBFIELD
Occupational Certificate	Field 01 - Agriculture and Nature Conservation		Secondary Agriculture
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	174	Not Applicable	NQF Level 04	Regular-ELOAC
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Reregistered		EXCO 0425/24	2021-07-01	2025-12-30
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2026-12-30		2029-12-30

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 qualification does not replace any other qualification and is not replaced by any other qualification.

PURPOSE AND RATIONALE OF THE QUALIFICATION

Purpose:
The purpose of this qualification is to prepare a learner to operate as a Butter Maker. A Butter Maker operates equipment and performs tasks to prepare cream, manufacture butter from prepared cream and control production during manufacturing of butter.

Rationale:
The Occupational Certificate: Butter Maker is designed to benefit communities and societies by ensuring that a set of learning standards for knowledge and practical skills are prescribed which must be mastered for any learner who has the need to qualify as a Butter Maker. This qualification will empower individuals to be team leaders in production shifts and equip them with the knowledge and skills to manufacture world class dairy products and thus make South Africa competitive in dairy manufacturing, compared to the foremost dairying countries in the world.

The aim of this qualification is to provide access to skills which will provide a local dairy manufacturing market that is more competitive and which will ensure employment opportunities. Many dairy manufacturing facilities are located in rural areas where the demand for qualified persons and employment opportunities are well recognised. This qualification forms part of the following specialised skills of the Dairyman:

Produce ripened cheese products.

Produce cottage cheese products.

Produce fermented dairy products.

Produce liquid long life dairy products.

Produce dried dairy products.

Produce fresh dairy products.

Produce condensed liquid dairy products.

Produce butter.

Produce processed cheese.

Produce ice cream products.

Food safety and quality standards are an integral part of this qualification. In the secondary (manufacturing) dairy industry (sub-sector of Food and Beverages), the Dairyman fulfils an operational role in the production of dairy products that meets consumer demands for high quality products that are safe to consume. This may be in a fresh milk factory, or long life milk factory, or cheese, butter, powder, ice cream factory, etc. This person reports to the Manufacturing/Production Manager and ought to be equipped with the knowledge and skills to head up the production shift.

Every dairy in South Africa (and for that matter, the world), has at least one Dairyman, whether doing all the production work, most of it or just some of it. It is not foreseen that a Dairyman will be trained in each of the specialisations because the industry is made up of specialised factories that might encompass a maximum of two of the specialisations.

Consultation on the role, occupational profile, knowledge, practical skills and workplace experience requirements for the various specialisations for the Dairyman was so wide as to include manufacturers that process in excess of 80% of the raw milk produced in South Africa, as well as knowledgeable Dairy Scientists and subject matter experts of long standing. Learners ranging from current employees to future industry employees and temporary employees (enrolled and trained as social responsibility endeavour) will be involved in this qualification.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Recognition of Prior Learning (RPL):
RPL for Access to the External Integrated Summative Assessment.

Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record.

RPL for Access to the Qualification:
Accredited providers and approved workplaces may recognise prior learning against the relevant access requirements.

Entry Requirements:

Level 3 with Mathematics and Science.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

This qualification consists of compulsory Knowledge, Practical Skill and Work Experience Modules at Level 4 totalling 174 Credits.

Knowledge Modules, 63 Credits:

681301-008-00-00--KM-01 Applied dairy microbiology for non-fermented dairy products, Level 3, 4 Credits.

681301-008-00-00--KM-02 Applied dairy science and technology, Level 3, 12 Credits.

681301-008-00-00--KM-03 Production technology for the manufacturing of butter, Level 4, 35 Credits.

681301-008-00-00--KM-04 Production control during dairy product manufacturing, Level 4, 12 Credits.

Practical Skill Modules, 53 Credits:

681301-008-00-00--PM-01 Prepare milk and/or cream for manufacturing of butter, Level 4, 10 Credits.

681301-008-00-00--PM-02 Manufacture butter from prepared cream, Level 4, 25 Credits.

681301-008-00-00--PM-03 Control production during dairy product manufacturing, Level 4, 18 Credits.

Work Experience Modules, 58 Credits:

681301-008-00-00--WM-01 Butter manufacturing processes and practices, Level 4, 48 Credits.

681301-008-00-00--WM-02 Production control, Level 4, 10 Credits.

EXIT LEVEL OUTCOMES

1. Produce butter products that meet quality and food safety standards.

ASSOCIATED ASSESSMENT CRITERIA

Associated Assessment Criteria for Exit Level Outcome 1:

The preparation of milk and/or cream for manufacturing of butter is controlled according to production instructions and by meeting all product and process requirements.

Raw materials for the specific butter product to be manufactured are handled according to standard workplace instructions.

Manufacturing procedures of addition, mixing and blending of all required raw materials for manufacturing of the specific butter product are applied according to instructions and by meeting all product and process requirements.

Butter is produced by means of batch or continuous churning according to process and product requirements.

The butter production process is controlled to obtain the desired characteristics in intermediate and final product, i.e. monitoring and control of critical control points, taking corrective actions upon non-conformances and holistic decision making.

Equipment for butter manufacturing is operated according to standard operating procedures.

Food safety practices (personal hygiene, manual and in-place cleaning and sanitising, good manufacturing practices) and occupational health and safety practices are performed according to legal and workplace requirements.

Record keeping and reporting are done for the entire manufacturing process according to workplace requirements.

Integrated Assessment:
Integrated Formative Assessment:

The skills development provider will use the curriculum to guide them on the stipulated internal assessment criteria and weighing. They will also apply the scope of practical skills and applied knowledge as stipulated by the internal assessment criteria. This formative assessment leads to entrance into the integrated external summative assessment.

Integrated Summative Assessment:

An external integrated summative assessment, conducted through the relevant Quality Council for Trades and Occupations (QCTO) Assessment Quality Partner is required for the issuing of this qualification. The external integrated summative assessment will focus on the Exit Level Outcomes and Associated Assessment Criteria.

INTERNATIONAL COMPARABILITY

Qualifications were selected from the New Zealand Qualifications Authority (NZQA) of New Zealand and the Scottish Vocational Qualifications (SVQs) from Scotland.

The NZQA of New Zealand:
On the NZQA from New Zealand, three qualifications exist at Level 4 for Dairy Manufacturing, namely:

National Certificate in Dairy Manufacturing (Process Skills) with optional strands in Product Safety and People Skills.

National Certificate in Dairy Manufacturing with optional strands in Product Safety, People Skills and Computing Skills.

National Certificate in Dairy Manufacturing (Laboratory Technology).

The first of the above-mentioned qualifications was modelled against this qualification. The Level 4 National Certificate in Dairy Manufacturing (Process Skills) from the NZQA contains a minimum of 60 credits and maximum of 70 credits. It is aimed at experienced employees working with limited supervision and recognises the ability to apply and monitor a range of on the-job skills. The qualification is structured with a compulsory generic section and an elective section that provides options covering general and specialist competencies required for unique butter products and technologies. The qualification mode of training delivery is also industry based.

Compulsory generic standards cover the following common competencies:

Plan and manage work priorities in a dairy processing operation.

Analyse and convey workplace information in a dairy processing operation.

Monitor the implementation of health and safety, quality and environmental practices in a dairy processing operation.

Implement food safety requirements in a dairy processing operation.

Implementation of quality systems.

The SVQ from Scotland:
The SVQ from Scotland contains a qualification in Food and Drink Operations (Dairy Skills) at SCQF Level 5. It consists of mandatory and optional units outlined below:

Mandatory units:

This qualification covers areas such as food health and safety standards in manufacture.

Working safely.

Producing and finishing dairy products.

Weighing, measuring, mixing dairy products.

Planning.

Food and hygiene.

Optional units B:

Control Processing to Produce Butter, Spreads and Margarines (BSM) Products.

Control Processing to Produce Anhydrous Milk Fat (AMF) and Butter Oil.

Control Processing to Produce Liquid Whey Protein Concentration.

Weigh or Measure Ingredients in Food and Drink Operations.

Conclusion:
This qualification compares favourably with the compared qualifications in terms of content, scope, core competencies and complexity. All qualifications are in the custody of occupational qualifications council in all three countries.

ARTICULATION OPTIONS

This qualification offers opportunities for both horizontal and vertical articulation.

Horizontally Articulation with:

Occupational Certificate: Ripened Cheesemaker, Level 4.

Occupational Certificate: Cottage Cheesemaker, Level 4.

Occupational Certificate: Fermented Dairy Products Maker, Level 4.

Occupational Certificate: Liquid Long Life Dairy Products Maker, Level 4.

Occupational Certificate: Dried Dairy Products Maker, Level 4.

Occupational Certificate: Fresh Dairy Products Maker, Level 4.

Occupational Certificate: Condensed Liquid Dairy Products Maker, Level 4.

Occupational Certificate: Processed Cheese Maker, Level 4.

Occupational Certificate: Ice Cream Products Maker, Level 4.

Vertical Articulation with:

National Certificate: Manufacturing Management, Level 5.

Higher Certificate in Supply Chain Management, Level 5.

MODERATION OPTIONS

N/A

CRITERIA FOR THE REGISTRATION OF ASSESSORS

N/A

NOTES

N/A

LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:

NONE

PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION:

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.

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