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: Oil Milling

SAQA QUAL ID	QUALIFICATION TITLE
20200	National Certificate: Food and Beverage Processing: Oil Milling
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	140	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 extracted and filtered oil by operating, controlling and maintaining an oil mill, from the handling and preparation of raw materials until the oil is milled and ready for further processing.

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 edible oil milling 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 food-oil and -fat manufacturing industry. The qualification further provides the flexibility to articulate in the oil refinery and the manufacturing of fat and oil based products and packaging environment.

The qualification and the level of flexibility within the range of electives will allow the individual to pursue a specialised career in a oil milling related environment, food and beverage packaging, food and beverage quality control and assurance, food and beverage manufacturing management, 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?

QUALIFICATION RULES

Fundamental: 39 credits

Core: 60 credits

Elective: a minimum of 41 credits
Total: 140 credits

EXIT LEVEL OUTCOMES

Qualifying learners can:

1. Prepare and grade food raw materials for conditioning of oil plant seeds.
2. Manufacture filtered oil from an edible food grade oil plant seed
3. Bulk packaging of filtered oil.
4. Maintain food safety, good manufacturing principles and quality assurance practices in oil milling manufacturing environment.

ASSOCIATED ASSESSMENT CRITERIA

1.1 Apply knowledge and comprehension regarding the nature of oils and fats and its transformation into oil and fat based products.
1.2 Oil plant seeds and other process related food raw materials are received, graded and stored according to standard operating procedures.
1.3 Oil plant seeds and other process related food raw materials are prepared for the conditioning according to standard operating procedures.

2.1 Oil from oil plant seeds are conditioned and extracted using a continuous production operation according to standard operating procedures.
2.2 Conditioned oil are extracted, degummed and filtered using a solvent extracting method.
2.3 The compositional quality of the filtered oil is verified according to standard operating procedures.

3.1 Bulk containers for filtered oil products are filled and sealed according to standard operating procedures. Perform 1 product and 1 packaging material changeovers.
3.2 Quality control checks are done on closed products according to standard operating procedures.
3.3 Where filling and closing takes place simultaneously with other production processes, it is synchronized according to standard operating procedures.

4.1 Apply knowledge and comprehension of occupational health, safety and environmental legislation relevant to the oil milling industry according to standard operating procedures.
4.2 Apply knowledge and comprehension of food safety practices and procedures in oil milling according to standard operating procedures.
4.3 Apply knowledge and comprehension of heating and cooling procedures used in an oil milling environment.
4.4 The temperature of raw materials, final products and their environment is monitored and controlled for quality control purposes.
4.5 Oil milling quality assurance practices are monitored and controlled according to standard operating procedures.
4.6 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 achieved if a candidate is able to manufacture a safe, quality extracted and filtered oil by operating, controlling and maintaining an oil mill, from the handling and preparation of raw materials until the oil is milled and ready for further processing.

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 control 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 oil milling.

A similar qualification with a minimum of 6 -12 months field experience after he/she has completed the qualification, or

A food science or technology qualification 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	8826	Condition and express oil from oil plant seeds	Level 3	NQF Level 03	15
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	9586	Extract a metal from a solution by means of solvent extraction	Level 3	NQF Level 03	5
Core	9044	Monitor and control quality assurance practices in a food or beverage manufacturing environment	Level 3	NQF Level 03	4
Core	12316	Perform first line maintenance on manufacturing or packing equipment	Level 3	NQF Level 03	7
Core	8804	Store and route food raw materials and products	Level 3	NQF Level 03	8
Core	9069	Demonstrate understanding of the nature of edible oils and fats and its transformation into commercial oil and fat based products	Level 4	NQF Level 04	6
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	9071	Bulk fill and close food or beverage products in containers	Level 1	NQF Level 01	4
Elective	8822	Clean and sanitise a food processing system using an automated cleaning in-place-system	Level 2	NQF Level 02	5
Elective	12258	Identify computerised systems in a manufacturing or processing system	Level 2	NQF Level 02	7
Elective	8766	Mix or blend food raw materials for processing using automated equipment	Level 2	NQF Level 02	4
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	8863	Dry mill a food product	Level 3	NQF Level 03	8
Elective	8764	Fumigate food raw materials before further processing	Level 3	NQF Level 03	8
Elective	8782	Grade and sort food raw materials	Level 3	NQF Level 03	6
Elective	9062	Monitor the temperature of food products and their environment for quality control purposes	Level 3	NQF Level 03	4
Elective	9047	Receive food raw materials	Level 3	NQF Level 03	8
Elective	9070	Toast a food product in an oven toaster	Level 3	NQF Level 03	8
Elective	9046	Determine the quality of food products using sensory evaluation	Level 4	NQF Level 04	10

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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