SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE:

National Certificate: Food and Beverage Manufacturing Technology: Yeast Manufacturing Technology

SAQA QUAL ID	QUALIFICATION TITLE
22630	National Certificate: Food and Beverage Manufacturing Technology: Yeast Manufacturing Technology
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	130	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"		EXCO 07158/17	2015-07-01	2016-12-31
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2017-12-31		2019-12-31

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 is replaced by:

Qual ID	Qualification Title	Pre-2009 NQF Level	NQF Level	Min Credits	Replacement Status
121149	Intermediate Occupational Certificate: Food and Beverage Process Machine Operator	Not Applicable	NQF Level 03	123	Complete

PURPOSE AND RATIONALE OF THE QUALIFICATION

This qualification is aimed at the learner who wants to obtain the skills in dry or wet yeast manufacturing, or who already has the skills, but wants to obtain national recognition for dry or wet yeast manufacturing through a process of RPL.

A person acquiring this qualification will be able to manufacture safe, quality assured wet or dry yeast by operating, controlling and maintaining a yeast manufacturing line, from the raw materials until the final product is packed.

This qualification will contribute to the full development of the learner within the food and beverage 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 processing and manufacturing 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 yeast manufacturing industry. The qualification further provides the flexibility to articulate in other areas of the food industry, as well as in a packaging environment.

The level of flexibility within the range of electives will allow the individual to pursue a career within specialised yeast 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 levels 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: 43 credits

Core: 63 credits

Elective: The learner must choose a minimum of 24 credits
Total: 130 credits

Credits assigned to the qualification:

In the fundamental component of the qualification, a learner must achieve or demonstrate his/her competence in the 20 credits in the field of Communication Studies and Language and 19 credits in the field of Physical, Mathematical, Computer and Life Sciences. Four additional credits are assigned to knowledge of introductory principles of chemistry and physics, which forms an integrated part of the fundamental knowledge needed for wet or dry yeast manufacturing.

The unit standards in the core and elective component of the qualification reflect the skills and competencies needed in order to be transportable in the food or beverage manufacturing environment.

In the core component of the qualification a learner must achieve or demonstrate his/her competence in the 63 credits within the core group of unit standards.

The elective component of the qualification enables the person to pursue a learning path with interests of his/her own that can contribute to other learning pathways, such as packaging and specialisation in dry or wet yeast manufacturing.

A minimum of 24 credits must be chosen from the electives in order to achieve the 130 credits of the qualification. From the total of 130 credits of the qualification, the fundamental and core unit standards contribute to a minimum of 101 credits on level 3 and higher.

An average learner is currently taking 900 hours in order to achieve the learning outcomes as described within the core and elective group of unit standards, and 1300 hours to achieve the total credits of the whole qualification.

EXIT LEVEL OUTCOMES

1. Maintain food safety, good manufacturing practices and quality assurance practices in a food manufacturing environment.
2. Manufacture and pack wet yeast.
3. Manufacture and pack dry yeast.

Critical cross-field outcomes have been addressed by the exit level outcomes as follows:

During the manufacturing of yeast, qualifying learners can:

1. Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:

Applying knowledge and comprehension of health and safety practices. (Evident in outcome 1)

Monitoring and controlling quality assurance practices. (Evident in outcome 1)

Identifying and solving problems during processing and manufacturing. (Evident in outcome 2 and 3)

2. Work effectively with others as a member of a team, group, organisation or community by:

Applying team-work to monitor and control quality assurance practices. (Evident in outcome 1)

Co-ordinating one`s work with that of others in the direct surrounding area. (Evident in outcome 2 and 3)

3. Organise and manage oneself and one`s activities responsibly and effectively by:

Planning one`s activities. (Evident in outcome 2 and 3)

4. Collect, analyse, organise and critically evaluate information by:

Monitoring and controlling quality assurance practices. (Evident in outcome 1)

Taking samples and evaluating the results in order to determine the efficiency of certain processing steps, as well as to monitor the process. (Evident in outcome 2 and 3)

5. Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:

Keeping records and noting results. (Evident in outcome 2 and 3)

6. Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:

Working according to health and safety regulations. (Evident in outcome 1)

Working with technologically advanced food processing equipment according to SOP. (Evident in outcome 2 and 3)

7. Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:

Monitoring and controlling quality assurance practices. (Evident in outcome 1)

Identifying and solving problems during processing and manufacturing. (Evident in outcome 2 and 3)

8. Contribute to the full personal development of each learner and the social and economic development of the society at large by:

Maintaining food safety, good manufacturing practices and quality assurance practices in a food manufacturing environment. (Evident in outcome 1)

Manufacturing and packaging wet yeast according to SOP. (Evident in outcome 2)

Manufacturing and packaging dry yeast according to SOP. (Evident in outcome 3)

ASSOCIATED ASSESSMENT CRITERIA

1.1 Apply knowledge and comprehension of occupational health, safety and environmental legislation relevant to the food manufacturing industry according to standard health and safety principles.
1.2 Apply knowledge and comprehension of safety practices and procedures during food manufacturing according to standard safety principles.
1.3 Apply knowledge and comprehension of microbiological principles in a food manufacturing environment.
1.4 Monitor and control quality assurance practices in a food manufacturing environment according to standard operating procedures.

2.1 Mix or blend food raw materials for processing by using automated equipment according to standard operating procedures.
2.2 Clarify a liquid food product by centrifugal force according to standard operating procedures.
2.3 Sterilise or pasteurise a liquid food product by means of direct steam injection technology according to standard operating procedures.
2.4 Inoculate and ferment a liquid food product with a yeast culture and control the process according to standard operating procedures.
2.5 Separate a liquid food product in a centrifugal separator according to standard operating procedures.
2.6 Operate and control the rotary vacuum filtering or filter pressing of a liquid food product according to standard operating procedures.
2.7 Operate and control the forming and wrapping of brick or cube shaped food products according to standard operating procedures.

3.1 Mix or blend food raw materials for processing by using automated equipment according to standard operating procedures.
3.2 Clarify a liquid food product by centrifugal force according to standard operating procedures.
3.3 Sterilise or pasteurise a liquid food product by means of direct steam injection technology according to standard operating procedures.
3.4 Inoculate and ferment a liquid food product with a yeast culture and control the process according to standard operating procedures.
3.5 Separate a liquid food product in a centrifugal separator according to standard operating procedures.
3.6 Operate and control the rotary vacuum filtering or filter pressing of a liquid food product according to standard operating procedures.
3.7 Dry a liquid food product by means of fluidised bed or in-drum drying according to standard operating procedures.
3.8 Operate and control the forming, filling and sealing of plastic sachets for dry yeast under modified atmosphere conditions according to standard operating procedures, or pack dry yeast under vacuum according to standard operating procedures.

Integrated assessment

The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if the learner is able to manufacture safe, quality assured wet or dry yeast by operating, controlling and maintaining a yeast manufacturing line, from the raw materials until the final product is packed.

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) must be used to establish the foundational, reflexive 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 reflexive 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 learner to progress to learning for other national certificates in food and beverage processing on NQF 3 since the exit level outcome "Maintain food safety, good manufacturing practices and quality assurance practices in a food manufacturing environment", as well as the unit standards on supply chain management, business principles and first line maintenance are part of all the current national certificates in food and beverage processing on NQF 3.

This qualification provides entry into qualifications in food and beverage manufacturing supervision, food and beverage quality control and assurance, food and beverage manufacturing management 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 ETQA`s 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 following are essential:

The applicant needs well-developed interpersonal skills, as well as subject matter and assessment experience.

The applicant needs to be competent in the planning and conducting of assessment of learning outcomes as described in the unit standard "Plan and conduct assessment of learning outcomes" at NQF level 5. The subject matter experience must be well developed within the field of wet and dry yeast manufacturing.

The applicant should have a similar qualification than this one, with a minimum of 12 months field experience after he/she has completed the qualification or,

A food science and technology qualification on NQF level 6 or higher, with a minimum of 12 months field experience after he/she has completed the qualification.

The subject matter experience of the applicant can be established by recognition of prior learning.

The assessor needs 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).

REREGISTRATION HISTORY

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

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	12184	Apply and control yeast fermentation of a liquid food product	Level 3	NQF Level 03	6
Core	9147	Apply microbiological principles in a food environment	Level 3	NQF Level 03	6
Core	9150	Clarify or bactofuge a liquid food product by centrifugal force	Level 3	NQF Level 03	5
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	9044	Monitor and control quality assurance practices in a food or beverage manufacturing environment	Level 3	NQF Level 03	4
Core	11634	Operate and control a rotary vacuum filter or filter operation for liquid food products	Level 3	NQF Level 03	7
Core	12316	Perform first line maintenance on manufacturing or packing equipment	Level 3	NQF Level 03	7
Core	9145	Separate liquids using a centrifugal separator	Level 3	NQF Level 03	5
Core	11615	Sterilise or pasteurise a liquid food product using direct steam injection technology	Level 3	NQF Level 03	8
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	9013	Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts	Level 3	NQF Level 03	4
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	9111	Pack a food product under vacuum	Level 1	NQF Level 01	1
Elective	9136	Collate and shrink-wrap packaged products using automated wrapping equipment	Level 2	NQF Level 02	4
Elective	12258	Identify computerised systems in a manufacturing or processing system	Level 2	NQF Level 02	7
Elective	9132	Operate and control the forming and wrapping of a brick or cube shaped food product	Level 2	NQF Level 02	10
Elective	8825	Dehydrate food products	Level 3	NQF Level 03	10
Elective	12315	Demonstrate an understanding of basic machine operations in a manufacturing and or packaging environment	Level 3	NQF Level 03	7
Elective	8807	Freeze or chill a food product	Level 3	NQF Level 03	8
Elective	12186	Operate and control the forming, filling and sealing of plastic sachets or bags for food or beverage products under modified atmosphere conditions	Level 3	NQF Level 03	15
Elective	8804	Store and route food raw materials and products	Level 3	NQF Level 03	8
Elective	8870	Demonstrate an understanding of the relationship between micro-organisms and food spoilage	Level 4	NQF Level 04	8

LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:

When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.

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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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