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: Cake Decorating and Sugar Art 
SAQA QUAL ID QUALIFICATION TITLE
36453  National Certificate: Cake Decorating and Sugar Art 
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  138  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 does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
This qualification will be useful to those who are involved in cake decorating and sugar art as a hobby or for commercial reasons in home industries, craft confectionery baking industries and sugar art manufacturers. This qualification will also be useful for people who wish to teach, demonstrate or judge cake decorating and sugar art.

The social and economic transformation of crediting such skills within a qualification for the baking, hospitality, home industry and cake decorating and sugar art fraternities are in great demand for development of the nation at large. This qualification also focuses on the full development of the learner and further mobility and transportability within the baking, retail and hospitality environment.

This qualification will enhance the social status and industry standards within the baking industry, cake decorating, sugar art manufacturing, home industry and hospitality fraternity.

Recipients of this qualification are able to:
  • Communicate in a variety of ways
  • Use mathematics in real life situations
  • Carry out basic and advanced cake decorating and sugar art techniques
  • Manufacture basic craft baked flour confectionery products
  • Judge cake decorating and sugar art

    Rationale

    In the past, qualifications in cake decorating and sugar art have been limited to members of the South African Cake Decorators Guild, and there is a need to broaden the qualification to include all those who wish to obtain national recognition. Furthermore, the qualification will provide a means to set standards in the industry and provide a mechanism for regulating the industry from a quality point of view. Individuals from the craft confectionery baking industry, home industries, retail fraternity and the sugar art product manufacturers will have the opportunity to qualify towards the cake decorating and sugar art qualification and standards. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that candidates starting to learn towards this qualification can interpret basic written and oral instructions. Undertake basic cake decorating tasks whilst adhering to appropriate cleaning and food safety requirements. The learning assumptions for each unit standard are stipulated in the individual unit standards.

    Recognition of prior learning

    This qualification can be achieved wholly or in part through recognition of prior learning in terms of the defined exit level outcomes and/or individual unit standards.

    Evidence can be presented in various ways, including international and/or previous local qualifications, products, reports, testimonials mentioning functions performed, work records, portfolios, videos of practice and performance records.

    All such evidence will be judged in accordance with the general principles of assessment described above (Integrated assessment). 

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
  • Fundamental: 36 credits
  • Core: 72 credits
  • Elective: a minimum of 30 credits
    Total: 138 credits 
    		•

    EXIT LEVEL OUTCOMES 
    1. Communicate and solve problems in a variety of ways.
    2. Carry out basic cake decorating and sugar art.
    3. Make basic decorations directly onto cakes, or separately and attach them to confectionery products.
    4. Manufacture basic craft baked flour confectionery products.
    5. Execute and judge advanced cake decorating and sugar art competitions.
    6. Judge cake decorating and sugar art competitions. 

    ASSOCIATED ASSESSMENT CRITERIA 
    1.1 Communicate verbally and engage in written texts in a business environment.
    1.2 Identify and solve problems that indicate critical and creative thinking.
    1.3 Understand and apply business principles as they apply to a business environment.

    2.1 Make and decorate cakes using basic cake decorating techniques.
    2.2 Design, plan and manually decorate soft cakes using basic techniques.
    2.3 Decorate confectionary products using basic piped decorating techniques.

    3.1 Plan and prepare basic decorations separately and on cakes.
    3.2 Manufacture basic decorations separately and directly onto confectionery products.
    3.3 Attach separately made decorations to cakes and confectionery products.

    4.1 Manufacture craft baked flour confectionery products using sugar, flour and all-in batter methods.

    5.1 Apply advanced royal icing and piped decoration to confectionery.
    5.2 Design plan and make advanced decorations and attach to confectionery products.

    6.1 Evaluate evidence, make a judgment and provide constructive feedback.

    Integrated assessment

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to achieve all the exit level outcomes of this qualification.

    Identifying and solving of problems, working in a team work, organising one-self, using applied science and 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, reflexive and embedded knowledge to problem solving and application of the world as a set of related systems within the manufacturing and maintenance field.
    A detailed portfolio of evidence is required to prove 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.

    To qualify, a candidate must achieve the combination of unit standards defined for each exit level outcome as per the given rules of combination. The assessment criteria for each unit standard are defined within each unit standard. Integration of skills will be demonstrated through the achievement of the core decorating standards.

    Assessment should be in accordance with the following general and specific principles:
  • The initial assessment activities should focus on gathering evidence in terms of the main outcomes expressed in the titles of the unit standards to ensure assessment is integrated rather than fragmented. Where assessment at title level is unmanageable, then the assessment can focus on each specific outcome, or groups of specific outcomes. Take special note of the need for integrated assessment.
  • Evidence must be gathered across the entire range specified in each unit standard, as applicable. Assessment activities should be as close to the real performance as possible, and where simulations or role-players are used, there should be supporting evidence to prove that the candidate is able to perform in the real situation.
  • All assessments should be conducted in accordance with the following universally accepted principles of assessment: use appropriate, fair manageable methods, that are integrated into real work or learning situations; judge evidence on the basis of its validity, currency, authenticity and sufficiency; ensure assessment processes are systematic, open and consistent. 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification has been compared to:

    The National Training Information Service (Australia) Food Processing Industry training (FDF98) specifically their Unit of Competency no FDFRBDC2A Decorate Cakes and Cookies in their preparation and carry out tasks (Specific Outcomes) which has a simplified and less comprehensive number of tasks to be assessed. They specify less media usage, fewer skills and only basic equipment. The degree of difficulty is lower and the expected learning period reduced.

    Full and Part time courses offered by the National Bakery School, South Bank UK: in particular the Cake Decoration Centra 139, Wired Flowers Centra 138, City and Guilds NVQ2 in Craft Baking, and Centra 711 Basic and Advanced Patisserie. The course is offered part time and covers the basic cake decoration and sugar art as an added value to baking skills over a short period of tuition. The techniques involved, depth of knowledge, degree of difficulty and more complex skills are not covered by these courses.

    Scotland, Canada and New Zealand baking, and food processing courses do not offer sufficient tuition in cake decoration and sugar art to warrant comparison. 

    ARTICULATION OPTIONS 
    The qualification could build upon the National Certificate in Craft Bread and Flour Confectionery Baking level 2, and could be taken together with the National Certificate in Flour Confectionery level 3. 

    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 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:

    Interpersonal skills, subject matter expertise 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 within the field of construction material manufacturing, maintenance and quality assurance practices.

    The assessor must have completed:
  • A similar qualification or from the same family of qualifications, at or above NQF 3

    The subject matter experience of the assessor can be established by recognition of prior learning. Assessors need to be registered with the relevant Education and Training Quality Assurance Body. 
    		•

    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  9125  Apply knowledge of the effect of micro-organisms on personal health, hygiene and food safety  Level 2  NQF Level 02  4 
    Core  110554  Design plan and manually decorate soft cakes using basic techniques  Level 2  NQF Level 02  6 
    Core  110558  Apply basic piped decoration to confectionery  Level 3  NQF Level 03  10 
    Core  110555  Cover rich fruit cake for final decoration  Level 3  NQF Level 03  3 
    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  110556  Execute decorations directly onto confectionery products  Level 3  NQF Level 03  20 
    Core  110559  Make basic decorations and attach to confectionery products  Level 3  NQF Level 03  10 
    Core  10680  Manufacture craft baked flour confectionery products using sugar, flour and all-in batter methods  Level 3  NQF Level 03  12 
    Fundamental  8968  Accommodate audience and context needs in oral communication  Level 3  NQF Level 03  5 
    Fundamental  9010  Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations  Level 3  NQF Level 03  2 
    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  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  10681  Manufacture craft baked flour confectionery products using sweet paste and choux paste  Level 3  NQF Level 03  10 
    Elective  110557  Apply advanced royal icing and piped decorations to confectionary  Level 4  NQF Level 04  20 
    Elective  110560  Design plan and manufacture advanced decorations for confectionery products  Level 4  NQF Level 04  20 
    Elective  10385  Develop a business plan for a small business  Level 4  NQF Level 04  5 
    Elective  10682  Manufacture high class craft baked flour confectionery products  Level 4  NQF Level 04  20 
    Elective  110561  Judge cake decoration and sugar art products  Level 5  Level TBA: Pre-2009 was L5  8 


    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. Hibiscus Skills Training College (HILLCREST) (TP) 


    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.