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 Diploma: Manufacturing Management: Food and Beverage 
SAQA QUAL ID QUALIFICATION TITLE
21847  National Diploma: Manufacturing Management: Food and Beverage 
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
Advanced Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  240  Level 6  NQF Level 06  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 9900/00  2018-07-01  2023-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2028-06-30  

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 plan, organize, lead, manage and control human, financial, physical and information resources in a food or beverage manufacturing environment in order to achieve the objectives of the organisation.
This qualification will contribute to the full development of the learner with in the food or beverages manufacturing environment by providing recognition, further mobility and transportability within the field of fast moving consumable products and pharmaceutical and packaging environment.
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 environment.

Rationale of the qualification:

A generic manufacturing management diploma does not satisfy the needs of the food and beverage manufacturing industry. The mentoring of a person with management skills and knowledge but without the food and beverage manufacturing understanding and technology basis is not always a solution to this consumer driven industry. A manufacturing management person contextualised within the food and/or beverage manufacturing environment is a need expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the diversity of the food and beverage manufacturing environment. The qualification further provides the flexibility to articulate to other sensitive consumer manufacturing environments such as fast moving consumable products and pharmaceutical and packaging environment.

The level of flexibility within the range of electives will allow the individual to pursue some further specialisation within change management, food or beverage quality assurance, product development, packaging development. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
A knowledge, comprehension and application of language, mathematics, natural science and technology on NQF 4, information technology on NQF 3, food or beverage safety practices and procedures (HACCP) in the food or beverage manufacturing environment, quality assurance practices in a food or beverage manufacturing environment.

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 credits: 43
Core credits: 107
Elective credits: A minimum of 90, of which 22 must be at level 6 

EXIT LEVEL OUTCOMES 
Qualifying learners can:

1. Manage a work unit to achieve organisational objectives.

2. Provide food or beverage technical information on products and processing procedures.

3. Manage a manufacturing unit.

4. Establish and maintain labour and employee relations. 

ASSOCIATED ASSESSMENT CRITERIA 
1. Conduct interpersonal management to mange a work unit,
  • Lead and supervise a work unit to achieve organisational objectives,
  • Supervise and lead a project team to deliver project objectives,
  • Facilitate change management.

    2. Improve new food products standards,
  • Verify a suppliers quality control system in a food or beverage environment,
  • Provide nutritional information on food or beverage products and processing procedures,
  • Manage and control a quality assurance system in a sensitive consumer manufacturing unit.

    3. Manage and develop improvements for manufacturing processes in a manufacturing environment,
  • Manage workplace safety, personal safety, hygiene and housekeeping systems in a manufacturing unit,
  • Maintain a food safety programme.

    4. Demonstrate and apply human resources and industrial relation principles and legislation,
  • Handle industrial action within manufacturing unit,
  • Manage skills training and development within a team in a manufacturing unit.

    Integrated Assessment
    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able plan, organise, lead, manage and control human, financial, physical and information resources in a food or beverage manufacturing environment in order to achieve the objectives of the organisation.

    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.

    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. 

    ARTICULATION OPTIONS 
    This qualification will enable the qualifying candidate to progress to learning for other national first degrees in management and manufacturing management on NQF 7.

    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 food or beverage manufacturing management.
  • A national first degree in food or beverage manufacturing management on NQF level 7 and 6 months field experience,
  • 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 and HET ETQA.
  • Detailed documentary proof of educational qualification, practical training undergone, and experience gained by the applicant must be provided (Portfolio of evidence). 
    		•

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. 

    NOTES 
    As per the SAQA decision to re-register all provider-based qualifications on the National Qualifications Framework that meet the criteria for re-registration, this qualification has been re-registered from 1 July 2018. N/A 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  11273  Apply Fundamental Concepts of Supply Chain Management Optimisation  Level 5  Level TBA: Pre-2009 was L5  8 
    Core  14214  Evaluate and improve the project team`s performance  Level 5  Level TBA: Pre-2009 was L5  8 
    Core  10048  Identify brand mix elements  Level 5  Level TBA: Pre-2009 was L5  8 
    Core  9061  Implement and maintain food production plans  Level 5  Level TBA: Pre-2009 was L5  4 
    Core  10148  Supervise a project team of a business project to deliver project objectives  Level 5  Level TBA: Pre-2009 was L5  14 
    Core  9045  Verify a supplier`s quality assurance system in a food or beverage manufacturing environment  Level 5  Level TBA: Pre-2009 was L5  4 
    Core  10600  Control product and material sourcing and purchasing for sensitive consumer products manufacturing  Level 6  Level TBA: Pre-2009 was L6  8 
    Core  10612  Develop processes to enhance the manufacturing process for sensitive consumer products  Level 6  Level TBA: Pre-2009 was L6  8 
    Core  10608  Manage a quality assurance system in a sensitive consumer product manufacturing environment  Level 6  Level TBA: Pre-2009 was L6  9 
    Core  10610  Manage plant design and maintenance for a sensitive consumer manufacturing environment  Level 6  Level TBA: Pre-2009 was L6  8 
    Core  10614  Manage safety and housekeeping in a sensitive consumer manufacturing environment  Level 6  Level TBA: Pre-2009 was L6  8 
    Core  10102  Create a culture of customer service in the supply chain  Level 7  Level TBA: Pre-2009 was L7  20 
    Fundamental  10606  Apply financial and business principles in a manufacturing environment  Level 6  Level TBA: Pre-2009 was L6  8 
    Fundamental  14505  Apply the principles of ethics and professionalism to a business environment  Level 6  Level TBA: Pre-2009 was L6  6 
    Fundamental  10591  Conduct interpersonal management  Level 6  Level TBA: Pre-2009 was L6  6 
    Fundamental  10071  Develop a strategic plan  Level 6  Level TBA: Pre-2009 was L6  15 
    Fundamental  10597  Implement operational management principles and techniques  Level 6  Level TBA: Pre-2009 was L6  8 
    Elective  10572  Demonstrate an understanding of environmental sanitation within the sensitive consumer manufacturing environment  Level 4  NQF Level 04  8 
    Elective  8870  Demonstrate an understanding of the relationship between micro-organisms and food spoilage  Level 4  NQF Level 04  8 
    Elective  15094  Demonstrate insight into the application of theories of Emotional and Spiritual Intelligence in personal development  Level 5  Level TBA: Pre-2009 was L5  5 
    Elective  9946  Develop workplace skills plan(s)  Level 5  Level TBA: Pre-2009 was L5  20 
    Elective  9932  Guide and support learners  Level 5  Level TBA: Pre-2009 was L5  12 
    Elective  9060  Manage operations in a food or beverage laboratory  Level 5  Level TBA: Pre-2009 was L5  6 
    Elective  7978  Plan and conduct assessment of learning outcomes  Level 5  Level TBA: Pre-2009 was L5  15 
    Elective  10295  Promote lifelong learning and development  Level 5  Level TBA: Pre-2009 was L5  8 
    Elective  12140  Recruit and select candidates to fill defined positions  Level 5  Level TBA: Pre-2009 was L5  9 
    Elective  10985  Conduct a disciplinary hearing  Level 6  Level TBA: Pre-2009 was L6  5 
    Elective  10595  Demonstrate an understanding of food or beverage science and technology  Level 6  Level TBA: Pre-2009 was L6  8 
    Elective  114471  Develop a new food product and standards  Level 6  Level TBA: Pre-2009 was L6  10 
    Elective  114473  Develop a processing recipe for a food product  Level 6  Level TBA: Pre-2009 was L6  18 
    Elective  12139  Facilitate the resolution of employee grievances  Level 6  Level TBA: Pre-2009 was L6  5 
    Elective  10604  Manage skills, training and development within a team in a manufacturing unit  Level 6  Level TBA: Pre-2009 was L6  8 
    Elective  114467  Provide nutritional information on food or beverage products  Level 6  Level TBA: Pre-2009 was L6  12 
    Elective  114474  Update and publish specifications for food or beverage products  Level 6  Level TBA: Pre-2009 was L6  6 


    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.
     
    1. Optimum Learning Technologies (Pty) Ltd 


    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.