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: Food and Beverage Processing: Confectionery Processing 
SAQA QUAL ID QUALIFICATION TITLE
20199  National Certificate: Food and Beverage Processing: Confectionery Processing 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority  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  125  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 0480/09  2009-07-01  2012-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2013-06-30   2016-06-30  

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

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to manufacture a safe, quality assured processed sugar or chocolate products by operating, controlling and maintaining a confectionery processing line, from the raw materials until the final product is processed.

This qualification will contribute to the full development of the learner with in the food and beverages processing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this qualification are essential for social and economic transformation and contribute to the upliftment and economic growth within the food and beverage manufacturing and processing environment.


Rationale of the qualification

This qualification reflects the workplace-based needs of the food industry that are expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the sugar and chocolate confectionery industry. The qualification further provides the flexibility to articulate in the food manufacturing and packaging environment.

The level of flexibility within the range of electives will allow the individual to pursue a career within specialised sugar or chocolate confectionery manufacturing, food and beverage manufacturing management, food and beverage quality control and assurance, food and beverage manufacturing supervision and food and beverage process artisan. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
A knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF level 1 and 2.


Recognition of prior learning

This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. 

RECOGNISE PREVIOUS LEARNING? 
Y 

QUALIFICATION RULES 
  • Fundamental: 39 credits
  • Core: 48 credits
  • Elective: a minimum of 38 credits
    Total: 125 credits 
    		•

    EXIT LEVEL OUTCOMES 
    Qualifying learners can:
    1. Cook confectionery mixtures.
    2. Temper sugar confectionery.
    3. Temper liquid chocolate.
    4. Manufacture a range of sugar based confectionery products.
    5. Manufacture a range of chocolate confectionery products.
    6. Maintain food safety, good manufacturing principles and quality assurance practices in a food manufacturing environment. 

    ASSOCIATED ASSESSMENT CRITERIA 
    1.1 Raw materials used during confectionery manufacturing processes are pre-batched according to standard operating procedures.
    1.2 The weighing and measuring equipment is operated and controlled according to standard operating procedures.
    1.3 Mixtures of raw materials used for confectionery mixtures are mixed or blended using automated equipment according to standard operating procedures.
    1.4 Confectionery mixtures are handled and cooked according to confectionery processing principles and procedures.

    2.1 Confectionery mass is tempered according to standard operating procedures.

    3.1 Chocolate mass or compound is refined and conched according to chocolate processing principles.
    3.2 Liquid chocolate is tempered using manual or tempering equipment.

    4.1 A range of sugar confectionery products is manufactured according to standard operating procedures.
    Range: 2 different processing technologies must be used.
  • Confectionery tablets are forming and pressing, or
  • Panning of confectionery products, or
  • Starch moulded confectionery product technology, or
  • Enrobing technology, or
  • Single shot moulding process technology, or
  • Layering technology.

    5.1 A range of chocolate confectionery products is manufactured according to standard operating procedures.
    Range: 2 different processing technologies must be used.
  • Hollow moulded chocolate technology, or
  • Aerating technology, or
  • Layering technology, or

    6.1 Apply knowledge and comprehension of occupational health, safety and environmental legislation relevant to the food manufacturing industry according to standard operating procedures.
    6.2 Apply knowledge and comprehension of food safety practices and procedures in food manufacturing according to standard operating procedures.
    6.3 Apply knowledge and comprehension of heating and cooling procedures used in a food manufacturing environment.
    6.4 Food raw material and final products are frozen or chilled according to standard operating procedures.
    6.5 The temperature of food raw materials, final products and their environment is monitored and controlled for quality control purposes.
    6.6 Food manufacturing quality assurance practices are monitored and controlled according to standard operating procedures.
    6.7 Food manufacturing equipment and surfaces are cleaned and sanitised according to standard operating procedures.


    Integrated Assessment

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be able to manufacture a safe, quality assured processed sugar or chocolate products by operating, controlling and maintaining a confectionery processing line, from the raw materials until the final product is processed.

    The identifying and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

    The preparation to processing, cleaning and sanitising, first line maintenance and quality assurance related to processing in the workplace can be assessed in one application.

    Applicable assessment tool(s) to establish the foundational, reflective and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment.

    A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.
    Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.

    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflective competencies. 
    		•

    INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian and New Zealand qualifications. International comparability could be found for a qualification on this level. On the New Zealand Qualifications Authority Framework a National Certificate in Food and related processing level 3 could be found to support this qualification. 

    ARTICULATION OPTIONS 
    This qualification will enable the qualifying candidate to progress to learning for other national certificates in food and beverages processing on NQF 3 since the exit level outcome maintain food safety, good manufacturing principles and quality assurance practices in a food manufacturing environment and unit standard on first line maintenance are core to all the national certificates in food and beverages processing on NQF 3.

    This qualification provides entry to qualifications in food and beverage manufacturing supervision, food and beverage quality control and assurance, food and beverage manufacturing management, food and beverage manufacturing supervision and food and beverage process artisan. 

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQAs policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.
  • Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes as well as the integrated competence described in the qualification.

    Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    For an applicant to register as an assessor, the applicant needs:
  • Well developed interpersonal skills, subject matter and assessment experience.
  • The assessor needs to be competent in the planning and conducting assessment of learning outcomes as described in the unit standards Plan and conduct assessment of learning outcomes NQF level 5. The subject matter experience must be well developed with in the field of sugar or chocolate confectionery processing. The assessor must have completed:
    - A similar qualification with a minimum of 6-12 months field experience after he/she has completed the qualification in that field confectionery processing, or
    - A diploma in confectionery science on level 6 or higher.
  • The subject matter experience of the assessor can be established by recognition of prior learning.
  • Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body.
  • Detailed documentary proof of educational qualification, practical training undergone, and experience gained by the applicant must be provided (Portfolio of evidence). 
    		•

    NOTES 
    N/A 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  114366  Demonstrate an understanding of occupational health, safety and environmental legislation relevant to the food or beverage environment  Level 2  NQF Level 02  4 
    Core  8766  Mix or blend food raw materials for processing using automated equipment  Level 2  NQF Level 02  4 
    Core  8765  Pre-batch food raw materials  Level 2  NQF Level 02  4 
    Core  8883  Cook confectionery mixtures using continuous equipment  Level 3  NQF Level 03  12 
    Core  9042  Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment  Level 3  NQF Level 03  7 
    Core  8803  Demonstrate an understanding of heating and cooling procedures  Level 3  NQF Level 03  4 
    Core  9044  Monitor and control quality assurance practices in a food or beverage manufacturing environment  Level 3  NQF Level 03  4 
    Core  9062  Monitor the temperature of food products and their environment for quality control purposes  Level 3  NQF Level 03  4 
    Core  12316  Perform first line maintenance on manufacturing or packing equipment  Level 3  NQF Level 03  7 
    Fundamental  9122  Demonstrate knowledge of introductory principles of chemistry and physics  Level 2  NQF Level 02  4 
    Fundamental  8968  Accommodate audience and context needs in oral communication  Level 3  NQF Level 03  5 
    Fundamental  8969  Interpret and use information from texts  Level 3  NQF Level 03  5 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03  5 
    Fundamental  7567  Produce and use spreadsheets for business  Level 3  NQF Level 03  5 
    Fundamental  8973  Use language and communication in occupational learning programmes  Level 3  NQF Level 03  5 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03  5 
    Fundamental  8970  Write texts for a range of communicative contexts  Level 3  NQF Level 03  5 
    Elective  9063  Clean and sanitise food manufacturing equipment and surfaces manually  Level 1  NQF Level 01  3 
    Elective  8822  Clean and sanitise a food processing system using an automated cleaning in-place-system  Level 2  NQF Level 02  5 
    Elective  9136  Collate and shrink-wrap packaged products using automated wrapping equipment  Level 2  NQF Level 02  4 
    Elective  8866  Cut-and-wrap confectionery using automated production equipment  Level 2  NQF Level 02  6 
    Elective  8876  Form and press confectionery tablets  Level 2  NQF Level 02  6 
    Elective  12258  Identify computerised systems in a manufacturing or processing system  Level 2  NQF Level 02  7 
    Elective  8879  Manufacture fondant  Level 2  NQF Level 02  6 
    Elective  8864  Temper sugar confectionery mass  Level 2  NQF Level 02  4 
    Elective  9048  Aerate a confectionery product  Level 3  NQF Level 03  20 
    Elective  12315  Demonstrate an understanding of basic machine operations in a manufacturing and or packaging environment  Level 3  NQF Level 03  7 
    Elective  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03  4 
    Elective  8875  Enrobe confectionery products  Level 3  NQF Level 03  8 
    Elective  8874  Manufacture confectionery products using a single shot moulding process  Level 3  NQF Level 03  16 
    Elective  8878  Manufacture hollow moulded chocolate confectionery products  Level 3  NQF Level 03  8 
    Elective  8865  Manufacture layered confectionery products  Level 3  NQF Level 03  8 
    Elective  8867  Mould confectionery products  Level 3  NQF Level 03  16 
    Elective  8882  Roast beans or nuts  Level 3  NQF Level 03  8 
    Elective  8873  Temper liquid chocolate manually  Level 3  NQF Level 03  8 
    Elective  8872  Temper liquid chocolate using automated tempering equipment  Level 3  NQF Level 03  12 
    Elective  8870  Demonstrate an understanding of the relationship between micro-organisms and food spoilage  Level 4  NQF Level 04  8 
    Elective  8881  Manufacture chocolate crumb  Level 4  NQF Level 04  35 
    Elective  8869  Manufacture starch moulded confectionery products  Level 4  NQF Level 04  12 
    Elective  8880  Manufacture wafer products  Level 4  NQF Level 04  20 
    Elective  8868  Pan confectionery products  Level 4  NQF Level 04  18 
    Elective  8877  Refine and conch a chocolate mass or compound  Level 4  NQF Level 04  16 


    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.