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 THAT HAS PASSED THE END DATE: 

Occupational Certificate: Cottage Cheesemaker 
SAQA QUAL ID QUALIFICATION TITLE
102960  Occupational Certificate: Cottage Cheesemaker 
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  190  Not Applicable  NQF Level 04  Regular-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 
SAQA 086/21  2021-07-01  2023-12-31 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-12-31   2027-12-31  

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 Cottage Cheesemaker. A Cottage Cheesemaker operates equipment and performs tasks to prepare cheese milk, produce and handle acid-coagulated cheese curd, produce fresh cheese (smooth and chunky), prepare and add dressing (optional for certain types) and control production during manufacturing of cottage cheese.

Rationale:
The Occupational Certificate: Cottage Cheesemaker is designed in order 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 Cottage Cheesemaker. It will empower individuals to be team leaders in production shifts and equip such people 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.

This qualification will 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 recognized. It 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 3 and 4 totalling 190 Credits.

    Knowledge Modules, 76 Credits:
  • 681301-002-00-00-KM-01 Applied dairy microbiology for non-fermented dairy products, Level 3, 4 Credits.
  • 681301-002-00-00-KM-02 Applied dairy microbiology for fermented dairy products, Level 4, 4 Credits.
  • 681301-002-00-00-KM-03 Applied dairy science and technology, Level 3, 12 Credits.
  • 681301-002-00-00-KM-04 Production technology for the manufacturing of cottage cheese, Level 4, 44 Credits.
  • 681301-002-00-00-KM-05 Production control during dairy product manufacturing Level 4, 12 Credits.

    Practical Skill Modules, 48 Credits:
  • 681301-002-00-00-PM-01 Prepare milk for manufacturing of cheese, Level 4, 6 Credits.
  • 681301-002-00-00-PM-02 Produce and handle acid-coagulated cheese curd for manufacturing of cottage cheese, 4, 12 Credits.
  • 681301-002-00-00-PM-03 Produce fresh cheese (smooth and chunky), 4, 6 Credits.
  • 681301-002-00-00-PM-04 Prepare and add dressing (optional for certain types), 4, 6 Credits.
  • 681301-002-00-00-PM-05 Control production during dairy product manufacturing, 4, 18 Credits.

    Work Experience Modules, 66 Credits:
  • 681301-002-00-00-WM-01 Cottage cheese manufacturing processes and practices, 4, 56 Credits.
  • 681301-002-00-00-WM-02 Production control, Level 4, 10 Credits. 

  • EXIT LEVEL OUTCOMES 
    1. Produce cottage cheese products that meet quality and food safety standards. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • The preparation of milk for the manufacturing of cottage cheese is controlled according to production instructions and by meeting all product and process requirements.
  • Raw materials for the specific batch of cottage cheese to be manufactured are handled and utilised according to standard workplace instructions.
  • Coagulum is produced and manipulated into curd and fresh cheese according to process and product requirements.
  • Equipment for cottage cheese manufacturing is operated according to standard operating procedures.
  • The cottage cheese manufacturing 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, holistic decision making.
  • 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.
  • Cottage cheese manufacturing procedures of mixing, blending, preparation and addition of dressing to fresh cheese are applied according to production instructions and by meeting all product and process 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.

    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 identified from the NZQA of New Zealand and the SVQ from Scotland.

    The NZQA of New Zealand:

    The New Zealand has the following comparable qualification:
  • National Certificate: Dairy Manufacturing (Process Skills), Level 4.

    The Level 4 National Certificate in Dairy Manufacturing (Process Skills) from the NZQA employees working with limited supervision and recognizes 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 products and technologies.

    Compulsory generic standards cover the following common competencies:
  • Plan and manage work priorities in a dairy processing operation.
  • Analyze 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:
    Scotland has the following comparable qualification:
    Food and Drink Operations (Dairy Skills), SCQF Level 5.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 Cultured and Fermented Dairy Products.
  • Control Processing to Produce Natural Cheese.
  • Carry Out Cheese Pressing Operations.
  • Carry Out Cheese Piercing Operations.
  • Carry Out Cheese Smoking Operations.
  • Carry Out Cheese Encasement Operations.
  • 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 councils in all three countries. 

  • ARTICULATION OPTIONS 
    Horizontal Articulation:
  • Occupational Certificate: Ripened 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: Butter Maker, Level 4.
  • Occupational Certificate: Processed Cheesemaker, Level 4.
  • Occupational Certificate: Ice Cream Products Maker, Level 4.

    Vertical Articulation:
  • 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.
     
    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.