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: 

National Certificate: Pasta Filata and Grana Type Manufacturing 
SAQA QUAL ID QUALIFICATION TITLE
17288  National Certificate: Pasta Filata and Grana Type Manufacturing 
ORIGINATOR
Training Board for the Dairy Industry 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
-   OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 4  Level TBA: Pre-2009 was L4  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Registered" 		 SAQA 9900/00  2003-07-01  2006-04-20 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-20  

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 
The aim of the National certificate in Pasta Filata and Grana type manufacturing (level 4) is to allow a person to acquire a range of skills, knowledge, understanding, attitudes and values of Pasta Filata and Grana type cheeses.

The certificate will enable an individual to engage in a wide range of areas for career development in the dairy and related food products, as well as to qualify for a dairy and or food diploma and or first degree.

As a qualified Pasta Filata and Grana type cheese maker the individual will contribute to overall productivity, efficiency and economical viability of the industry. In addition the individual will be able to solve production and quality problems, work and communicate effectively with others and understand the manufacturing process of Pasta Filata and Grana type cheeses as a related system in the world of work. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Standard 7/ Grade 9/ Abet level 4 with mathematics and biology or natural science.

Recognition of prior learning:

Recognition of prior learning is always valid in the dairy industry especially for people working in Pasta Filata and Grana type cheese facility as production foreman for 2 or more years. Evaluation during a production shift will provide all the evidence. 

RECOGNISE PREVIOUS LEARNING? 
N 

EXIT LEVEL OUTCOMES 
1. Knowledge and comprehension of the different milk constituents and their connection with syneresis and moisture control during cheese curd production
2. Knowledge and comprehension of additions to cheese milk, as well as milk coagulation during cheese manufacturing
3. Preparation of a bulk starter culture for the production of Pasta Filata and Grana cheese
4. Manufacturing of green Pasta Filata (plastisised) cheese from coagulated cheese milk and handling it from bulk packaging up to ripening and storage
5. Manufacturing of green Grana (moulded) cheese from coagulated cheese milk and handling it from bulk packaging up to ripening and storage
6. Evaluation of the compositional quality of Pasta Filata and Grana cheese
7. Evaluation of the sensory quality of Pasta Filata and Grana cheese
8. Cleaning and sanitising principles and procedures for Pasta Filata and Grana cheese manufacturing systems


Critical cross-field outcomes:

1. Identifying and solving problems in which responses display responsible decisions, using critical and creative thinking, have been made.
2. Working effectively with others as a member of a team, group, organisation, or community.
3. Organising and managing oneself and one's activities responsibly and effectively.
4. Collecting, analysing, organising and critically evaluating information.
5. Communicating effectively using visual, mathematical and/or language skills in the modes of oral and/or written persuasion.
6. Using science and technology effectively and critically, showing responsibility towards the environment and health of others.
7. Demonstrating and understanding of the world as a set of related systems by recognising that problem-solving contexts do not exist in isolation. 

ASSOCIATED ASSESSMENT CRITERIA 
1. Demonstrate knowledge of:
  • The role of milk constituents during cheese manufacturing.
  • Syneresis in cheese curd.
  • The mineral content of cheese curd.
  • Moisture control in cheese curd.

    2. Demonstrate knowledge of:
  • Additions to milk for Pasta Filata and Grana cheese manufacturing.
  • Starter cultures.
  • The mechanism of milk coagulation.
  • Milk coagulation by means of enzymes in combination with starter cultures.
  • Milk coagulation by means of the addition of acid in combination with heat treatment.

    3. Demonstrate knowledge of starter culture preparation.
  • Prepare a bulk starter culture from a stock culture.
  • Determine the activity of a starter culture under laboratory conditions.
  • Monitor and control starter preparation and activity.

    4. Demonstrate knowledge of moisture control in Pasta Filata cheese curd.
  • Control the moisture content in Pasta Filata cheese curd (cutting, healing, heating, stirring and whey drainage).
  • Handle Pasta Filata cheese curd and cheese prior to packaging (milling, plastisising, moulding, cooling and brining).
  • Monitor and control the manufacturing of green Pasta Filata cheese.
  • Bulk pack and code green Pasta Filata cheese.
  • Demonstrate knowledge of Pasta Filata cheese yield.
  • Determine Pasta Filata cheese yield.
  • Demonstrate knowledge of Pasta Filata cheese ripening and store control.
  • Monitor and control Pasta Filata cheese ripening.

    5. Demonstrate knowledge of moisture control in Grana cheese curd.
  • Control the moisture content in Grana cheese curd (cutting, healing, heating, stirring, and whey drainage).
  • Handle Grana cheese curd during manufacturing (moulding, pressing and brining).
  • Monitor and control the manufacturing of green Grana cheese.
  • Paint, wax and code green Grana cheese.
  • Demonstrate knowledge of Grana cheese yield.
  • Determine Grana cheese yield.
  • Demonstrate knowledge of Grana cheese ripening and store control.
  • Monitor and control Grana cheese ripening.

    6. Demonstrate knowledge of the compositional quality of both Pasta Filata and Grana cheese (fat, moisture, salt, pH and fat-in-dry-matter).
  • Determine the compositional quality of both Pasta Filata and Grana cheese.
  • Report on the compositional quality of Pasta Filata and Grana cheese.

    7. Demonstrate knowledge of the sensory quality of both Pasta Filata and Grana cheese (flavour, body and appearance).
  • Determine the sensory quality of both Pasta Filata and Grana cheese.
  • Report on the sensory quality of Pasta Filata and Grana cheese, in terms of factory standards and for grading purposes.

    8. Demonstrate knowledge of the principles applicable to cleaning and sanitising of Pasta Filata and Grana cheese manufacturing systems.
  • Demonstrate knowledge of cleaning and sanitising agents used for Pasta Filata and Grana cheese manufacturing equipment.
  • Demonstrate knowledge of cleaning and sanitising procedures for Pasta Filata and Grana cheese manufacturing equipment.
  • Prepare to clean and sanitise Pasta Filata and Grana cheese manufacturing equipment and systems.
  • Clean and sanitise Pasta Filata and Grana cheese manufacturing equipment and systems.
  • Take samples of cleaning and sanitising agents and of cleaned and sanitised surfaces.
  • Monitor and control the cleaning and sanitising of Pasta Filata and Grana cheese manufacturing systems.


    Integrated assessment:

    Assessment of Pasta Filata and Grana type cheese manufacturing needs to be integrated in terms of the theoretical knowledge and practical performance due to the fact that the individual needs to prove that he/she can comprehensively transform quality raw milk into a consumer acceptable and world-class Pasta Filata and Grana type cheeses.

    To make assessment more manageable, assessment is done in 3 phases. The first 2 phases (exit level outcomes 1-19) form the basis for any specialised dairy qualification. The assessment is integrated in terms of theory, comprehension and practicals.

    During assessing the theoretical aspects on the science and technology of Pasta Filata and Grana type cheese manufacturing, the individual can orally or in writing answer the questionnaire based on the exit level outcomes, as stipulated in (iii).

    Theoretical assessment can be done orally or during the practical evaluation, if the noise level permits it and where the individual can feel save and secure without an audience listening.

    During the practical section of the assessment the individual needs to be fully competent in the listed exit level outcomes. This assessment can be concluded during a working shift or in an allocated pilot plant.

    Washing and sanitising of equipment and pipelines can be simulated using only water as a resource and not the actual chemicals if there is not time during the production shift for a physical wash and sanitising cycle. An intermediate wash cycle can also be used to prove competencies of how equipment and pipelines need to be handled.

    A portfolio of evidence of manufacturing different vats of cheese, as well as evaluation during a production shift provides more than enough evidence of competency.

    Recognition of prior learning is always valid in the dairy industry especially for people working in Pasta Filata and Grana type cheese facility as production foreman for 2 or more years. Evaluation during a production shift will provide all the evidence.

    For the fundamental credits the individual can be assessed using school based outcomes for the relevant level in order to assess by RPL whether physical evaluation or recognition of certified copies of achievements are involved, 
    		•

    ARTICULATION OPTIONS 
    Wide articulation possibility since the first 2 phases of the qualification forms the basis for any dairy manufacturing specialisation. 

    MODERATION OPTIONS 
    As soon as the assessor has found the individual learner to be complying with the integrated assessment criteria, it is arranged for the moderator to supervise the final assessment by the assessor.
    The moderator and assessor use the same set of integrated assessment criteria when assessing the competence of the learner. Additional criteria used by the moderator to evaluate the assessment.

    For the interim, until the relevant SETA establishes ETQA competence, the South African Dairy Foundation will act as the moderation body by contracting previously accredited and newly retrained moderators. A moderator needs to comply with the same set of criteria as the assessors. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors must be:
  • Competent in the manufacturing practices, science and technology of Pasta Filata and Grana type cheese manufacturing.
  • Competent in milk reception and milk intake quality tests.
  • Competent in generic manufacturing practices of pasteurisation, homogenisation, cream separation and standardisation.
  • Competent in outcomes based assessment.
  • Well developed in interpersonal and communication skills.
  • Well developed in recording skills, especially using dairy industry standardised assessment documents.
  • Well developed knowledge of the NQF and SAQA. 
    		•

    NOTES 
    This qualification has been replaced by 50306: Further Education and Training Certificate: Dairy Manufacturing Technology, NQF Level 4, 120 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.