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: Processed Cheese Maker 
SAQA QUAL ID QUALIFICATION TITLE
103097  Occupational Certificate: Processed Cheese 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  135  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 Processed Cheesemaker. A Processed Cheesemaker operates equipment and performs tasks to prepare raw materials, manufacture processed cheese and control production during manufacturing of processed cheese.

Rationale:
This qualification will 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 Processed Cheese Maker. This 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 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? 
    Y 

    QUALIFICATION RULES 
    This qualification is made up of the following compulsory Knowledge Practical Skill and Work Experience Modules:
    Knowledge Modules:
  • 681301-009-00-00-KM-01, Applied dairy microbiology for non-fermented dairy products, Level 3, 4 Credits.
  • 681301-009-00-00-KM-02, Applied dairy science and technology, Level 3, 12 Credits.
  • 681301-009-00-00-KM-03, Production technology for the manufacturing of processed cheese, Level 4, 30 Credits.
  • 681301-009-00-00-KM-04, Production control during dairy product manufacturing, Level 4, 12 Credits.
    Total number of Credits for Knowledge Modules: 58.

    Practical Skill Modules:
  • 681301-009-00-00-PM-01, Prepare raw materials for manufacturing of processed cheese, Level 4, 6 Credits.
  • 681301-009-00-00-PM-02, Produce processed cheese, Level 4, 6 Credits.
  • 681301-009-00-00-PM-03, Control production during dairy product manufacturing, Level 4, 18 Credits.
    Total number of Credits for Practical Skill Modules: 30.

    Work Experience Modules:
  • 681301-009-00-00-WM-01, Processed cheese manufacturing processes and practices, Level 4, 37 Credits 37.
  • 681301-009-00-00-WM-02, Production control, Level 4, 10 Credits.
    Total number of Credits for Work Experience Modules: 47. 
    		•

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

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • The preparation and formulation of raw materials for manufacturing of processed cheese is controlled according to production instructions and by meeting all product and process requirements.
  • Raw materials for the specific processed cheese product to be manufactured are handled according to standard workplace instructions
  • Processed cheese manufacturing procedures of addition, mixing and blending of all required raw materials are applied according to production instructions and by meeting all product and process requirements.
  • Formulated processed cheese mixture is processed into final processed cheese according to product and process requirements.
  • The processed 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 and holistic decision making.
  • Equipment for manufacturing of processed cheese 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 (SVQ) 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 50 credits and can be extended with optional strands in product safety and people skills to 74 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 products and technologies.

    Compulsory generic standards cover the following competencies:
  • Implementation of quality systems.
  • People skills.
  • Dairy processing.
  • Dairy product safety and risk management.
  • Dairy workplace health and safety.

    The SVQ from Scotland:
    The SVQ from Scotland contains a qualification in Food and Drink Manufacturing Operations at Level 4. It consists of mandatory and optional units outlined below:
    Mandatory units:
  • Managing food and drink manufacturing projects.
  • Contributing to improvements in food and drink manufacturing operations.
  • Auditing against standards.
  • Development of resources.
  • Maintaining health, safety and hygiene.

    Optional units:
  • Managing the commissioning and handover of a food and drink manufacturing plant.
  • Product development.
  • Developing a food and drink manufacturing process.
  • Development of people.
  • Managing the use of physical resources.
  • Managing the use of financial resources.
  • Implementing a quality assurance system.

    Conclusion:
    This qualification compares favourably with the compared qualifications in terms of core competencies and complexity. 
    		•

    ARTICULATION OPTIONS 
    Horizontal Articulation:
    This qualification articulates horizontally with the following qualification at Level 4:
  • Occupational Certificate: Ripened Cheesemaker.
  • Occupational Certificate: Cottage Cheesemaker.
  • Occupational Certificate: Fermented Dairy Products Maker.
  • Occupational Certificate: Liquid Long Life Dairy Products Maker.
  • Occupational Certificate: Dried Dairy Products Maker.
  • Occupational Certificate: Fresh Dairy Products Maker.
  • Occupational Certificate: Condensed Liquid Dairy Products Maker.
  • Occupational Certificate: Butter Maker.
  • Occupational Certificate: Ice Cream Products Maker.

    Vertical Articulation:
    This qualification articulates vertically with the following qualifications:
  • National Certificate: Manufacturing Management, Level 5. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    Qualifying for External Assessment:
  • In order to qualify for an external assessment, learners must provide proof of completion of all required modules by means of statements of results and work experience Including the Foundational learning competence.

    Additional Legal or Physical Entry Requirements:
  • None specified.

    Criteria for the Accreditation of Providers:
  • Accreditation of providers will be done against the criteria as reflected in the relevant curriculum on the Quality Council for Trades and Occupations (QCTO) website.
  • The curriculum title and code is; Processed Cheese Maker: 681301-009-00-00.

    Encompassed Trades:
  • This is not a trade qualification.

    Assessment Quality Partner:
  • FoodBev SETA.

    Qualifications Related To The Dairyman Occupation:
    SAQA ID, Curriculum Code, Title, NQF Level, Credits:
  • 681301-001-00-00, Ripened Cheese maker, Level 4, 201 Credits.
  • 681301-002-00-00, Cottage Cheese maker, Level 4, 190 Credits.
  • 681301-003-00-00, Fermented Dairy Products Maker, Level 4, 168 Credits.
  • 681301-004-00-00, Liquid Long Life Dairy Products Maker, Level 4, 190 Credits.
  • 681301-005-00-00, Dried Dairy Products Maker, Level 4, 353 Credits.
  • 681301-006-00-00, Fresh Dairy Products Maker, Level 4, 136 Credits.
  • 681301-007-00-00, Condensed Liquid Dairy Products Maker, Level 4, 189 Credits.
  • 681301-008-00-00, Butter Maker, Level 4, 177 Credits.
  • 681301-009-00-00, Processed Cheese Maker, Level 4, 135 Credits.
  • 681301-010-00-00, Ice Cream Products Maker, Level 4, 156 Credits. 
    		•

    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.