SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE:

National Diploma: Clear Fermented Beverage Processing: Brewing

SAQA QUAL ID	QUALIFICATION TITLE
49532	National Diploma: Clear Fermented Beverage Processing: Brewing
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 replaces:

Qual ID	Qualification Title	Pre-2009 NQF Level	NQF Level	Min Credits	Replacement Status
22052	Diploma: Brewing	Level 5	Level TBA: Pre-2009 was L5	240	Complete

PURPOSE AND RATIONALE OF THE QUALIFICATION

A person acquiring this qualification will be able to manage and produce a safe quality assured, clear fermented beverage product within a brewery environment by controlling, analysing and optimising processing conditions, human resources and associated financial costs in order to achieve a product that meets market specifications.

This qualification will contribute to the full development of the learner within 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

The typical learner identified to benefit from the qualification will be a person with the technical and operational responsibility of producing a fermented beverage within a brewery environment.
This qualification has been developed in partnership with the Institute and Guild of Brewing. The syllabus of the Associate Membership Examination (AME) is reflected within the core unit standards of the qualification.
This qualification will fill a priority identified by the Food and Beverage SETA sector skills plan. This qualification will provide a continuation from basic beverage brewing qualifications and forms the basis of further learning in the management of the manufacture of beer. This qualification will improve the effectiveness and productivity of the beverage manufacturing process in South Africa and thus provide an impetus for improved global competitiveness.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The credits and related unit standards require that the learner has knowledge and experience in clear beverage fermentation processes at a minimum level of the General Certificate in Brewing and Packaging from the Institute and Guild of Brewing. Some supplementary learning may be required in the fields of Chemistry, Microbiology and Engineering principles up to NQF 5.

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

Level, credits and learning components assigned to the qualification

The rules of combination for a Level 6 qualification advocate flexibility in terms of credits assigned at fundamental core and elective levels.

The level assigned to this qualification is appropriate because a range of well-developed knowledge and skills is required within a significant choice of procedures.
The accountability for production includes decision-making, problem solving, people management and some basic research in order to optimise the technical processes within tightly controlled costs.

The qualification consists of fundamental, core and elective components.
In the fundamental component of the qualification, a learner must be able to demonstrate management competencies in the immediate and broader contexts.

The fundamental and core components of the qualification reflect the mandatory minimum clear fermented beverage skills and knowledge needed in order to be transportable in the food or beverage manufacturing environment.
To supplement the management competencies of a typical learner, at least 16 credits must be achieved from the elective component of the qualification. Attainment of all the above mentioned unit standards comprises the minimum qualification credit requirement. Minimum 240

The additional elective unit standards are optional thereby enabling the learner to compound additional credits relevant to the particular learning context.

EXIT LEVEL OUTCOMES

1. Integrate knowledge of Fermented Beverage Processing (Brewing science and technology) in order to manage the various processes of fermented beverage production to produce a specif product: This includes

Measuring and analysing process data

Identifying non conformance

Problem Solving

Implementing Corrective Action

2. Optimise processing conditions in order to successfully brew, ferment and clarify a quality fermented beverage product that meets market specifications. This includes

Integration of appropriate hygienic requirements at each processing stage

Optimisation of energy usage

Minimisation of process losses

Prevention of re-work

Integration and management of quality systems

3. Control and Manage process outputs with cognisance to safety health and environmental issues.
This includes:

Managing and Controlling Effluent

Applying relevant environmental and occupational health and safety legislation

4. Manage and Control Raw Materials

Selecting raw materials for use in the manufacture of beer

Managing the processing of raw materials

5. Manage Human Resources

Applying relevant personnel procedures

Applying relevant labour legislation

Setting performance goals and measures

Formulating individual and team development plans

Evaluating performance

6. Apply sound financial management practices and techniques including:

Understanding the principles of budgeting and working within the limits of a budget

Interpreting financial statements

Compiling financial reports

Interpreting and analysing business data

ASSOCIATED ASSESSMENT CRITERIA

Manage and control the brew house process according to standard operating procedure

Measure, analyse and interpret brew house process and quality data according to standard operating procedure

Identify non conformance to brew house process and product

Manage and implement corrective actions to the brew house process

2

Manage and control the fermentation process according to standard operating procedure

Measure, analyse and interpret fermentation process and quality data according to standard operating procedure

Identify non conformance to fermentation process and product

Manage and implement corrective actions to the fermentation process

3

Manage and control the filtration process according to standard operating procedure

Measure, analyse and interpret filtration process and quality data according to standard operating procedure

Identify non conformance to filtration process and product

Manage and implement corrective actions to the filtration process

4

Raw materials are managed and controlled according to standard operating procedure

Fermented beverage processing equipment cleaning and sanitation is managed and controlled according to standard operating procedure.

Apply knowledge of occupational, health and environmental legislation relevant to fermentation beverage processing according to standard operating procedure.

Apply knowledge of fermented beverage processing science to manufacturing process.

Apply knowledge of the packaging process and trade in the fermented beverage processing according to standard operating procedure

5.

Manage and control human resource practices according to world-class manufacturing principles

Identify and apply relevant personnel procedures according to company standards

Identify and apply relevant requirements according to current labour legislation.

Implement change management practices according to recognised best practices

Performance goals are set which are measurable, achievable and aligned to individual career paths and company objectives.

Performance is evaluated using evidence which is valid, current and sufficient

6.

Manage and control financial resources according to world class manufacturing principles

Set budgets according to the required company standards

Control budgets according to company standards

Key financial items on a financial statement are interpreted according to financial principles

Business reports are prepared which are accurate and concise

Integrated assessment

The applied competence (practical, foundational and reflexive competencies) of this qualification implies the learner will be able to produce a safe, quality assured fermented product by managing and, controlling the production plant
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 Associate Membership Examination of the Institute and Guild of Brewing will form part of the assessment of the theory of brewing science and technology for this qualification.

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.

Whilst individual Unit Standards and Skills Programmes should be formatively and summatively assessed, a holistic summative assessment against the exit level outcomes of the entire qualification must be conducted as a discrete event. Assessors should recognise prior learning by assessing and granting credit for evidence that learning that has already been acquired through formal, informal and non-formal learning and work experience.

INTERNATIONAL COMPARABILITY

The Associate Membership Examination of the Institute and Guild of Brewing, upon which this qualification is based, is recognised internationally in the English-speaking Brewing World by manufacturers of fermented beverage products (beer), equipment manufactures and suppliers, suppliers of materials, academic institutions and research organisations.

ARTICULATION OPTIONS

The qualification will enable the qualifying learner to progress to learning for additional qualifications in fermented beverage specific contexts, or develop the qualification further to include learning and research at NQF 7.
The fundamental and elective unit standards are generic to management type qualifications within the manufacturing industry and therefore credit may be transferred to a differently scoped technological fermented beverage qualification at the same NQF Level.

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 ETQA's (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 expertise must be well developed within the field of Fermented Beverage Processing (Brewing).

A qualification similar to the National Diploma in Fermented Beverage Processing (Brewing) with a minimum of 6-12 months relevant field expertise after he/she has completed the qualification.

The subject matter expertise 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.

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. 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. This qualification replaces 22052, " Diploma Brewing" Level 5, 240 Credits.

UNIT STANDARDS:

	ID	UNIT STANDARD TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
Core	119276	Achieve consumer quality beer properties	Level 6	Level TBA: Pre-2009 was L6	15
Core	119279	Control clear beer fermentation systems	Level 6	Level TBA: Pre-2009 was L6	18
Core	119281	Demonstrate knowledge of brewing microbiology	Level 6	Level TBA: Pre-2009 was L6	20
Core	119275	Manage and Control Raw Materials	Level 6	Level TBA: Pre-2009 was L6	25
Core	119283	Manage beer clarity	Level 6	Level TBA: Pre-2009 was L6	10
Core	119285	Manage effluent, waste and environmental factors	Level 6	Level TBA: Pre-2009 was L6	15
Core	119277	Manage yeast supply	Level 6	Level TBA: Pre-2009 was L6	10
Core	119282	Manufacture wort	Level 6	Level TBA: Pre-2009 was L6	22
Core	119287	Mature and store green beer	Level 6	Level TBA: Pre-2009 was L6	10
Core	119278	Optimise process technology	Level 6	Level TBA: Pre-2009 was L6	15
Core	119284	Optimise the cleaning and sanitising of a beer manufacturing environment	Level 6	Level TBA: Pre-2009 was L6	10
Fundamental	115407	Apply the principles of change management in the workplace	Level 5	Level TBA: Pre-2009 was L5	10
Fundamental	10631	Demonstrate an understanding of manufacturing, principles, methodologies and processes	Level 5	Level TBA: Pre-2009 was L5	7
Fundamental	14214	Evaluate and improve the project team`s performance	Level 5	Level TBA: Pre-2009 was L5	8
Fundamental	10606	Apply financial and business principles in a manufacturing environment	Level 6	Level TBA: Pre-2009 was L6	8
Fundamental	119288	Demonstrate knowledge of the packaging process and the trade	Level 6	Level TBA: Pre-2009 was L6	12
Fundamental	10608	Manage a quality assurance system in a sensitive consumer product manufacturing environment	Level 6	Level TBA: Pre-2009 was L6	9
Elective	10048	Identify brand mix elements	Level 5	Level TBA: Pre-2009 was L5	8
Elective	10148	Supervise a project team of a business project to deliver project objectives	Level 5	Level TBA: Pre-2009 was L5	14
Elective	119280	Manage plant design and maintenance for a food or sensitive consumer manufacturing environment	Level 6	Level TBA: Pre-2009 was L6	8

LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:

When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification.

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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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