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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: |
| Further Education and Training Certificate: Dairy Manufacturing Technology |
| SAQA QUAL ID | QUALIFICATION TITLE | |||
| 50306 | Further Education and Training Certificate: Dairy Manufacturing Technology | |||
| ORIGINATOR | ||||
| SGB Food Manufacturing | ||||
| 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 | ||
| Further Ed and Training Cert | Field 06 - Manufacturing, Engineering and Technology | Manufacturing and Assembly | ||
| ABET BAND | MINIMUM CREDITS | PRE-2009 NQF LEVEL | NQF LEVEL | QUAL CLASS |
| Undefined | 120 | Level 4 | NQF Level 04 | Regular-Unit Stds Based |
| REGISTRATION STATUS | SAQA DECISION NUMBER | REGISTRATION START DATE | REGISTRATION END DATE | |
|
Passed the End Date - Status was "Reregistered" |
SAQA 06120/18 | 2018-07-01 | 2018-07-26 | |
| LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
| 2019-07-26 | 2022-07-26 | |||
| 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 |
| 20514 | National Certificate: Food and Beverage Manufacturing Technology: Sweetened Condensed Milk Products Technologist | Level 4 | NQF Level 04 | 130 | Complete |
| 20515 | National Certificate: Food and Beverage Manufacturing Technology: Ripened Cheese Technologist | Level 4 | NQF Level 04 | 130 | Complete |
| 20516 | National Certificate: Food and Beverage Manufacturing Technology: Butter and Butter Related Spreads Technologist | Level 4 | NQF Level 04 | 130 | Complete |
| 20517 | National Certificate: Food and Beverage Manufacturing Technology: Processed Cheese Technologist | Level 4 | NQF Level 04 | 120 | Complete |
| 20518 | National Certificate: Food and Beverage Manufacturing Technology: Liquid Long Life Dairy Products Technologist | Level 4 | NQF Level 04 | 130 | Complete |
| 20519 | National Certificate: Food and Beverage Manufacturing Technology: Frozen Ice Cream and Frozen Ice Cream Related Products Technologist | Level 4 | NQF Level 04 | 130 | Complete |
| 20520 | National Certificate: Food and Beverage Manufacturing Technology: Fermented Dairy Products Technologist | Level 4 | NQF Level 04 | 120 | Complete |
| 20521 | National Certificate: Food and Beverage Manufacturing Technology: Dried Dairy Products Technologist | Level 4 | NQF Level 04 | 150 | Complete |
| 20553 | National Certificate: Food and Beverage Manufacturing Technology: Cottage Cheese Technologist | Level 4 | NQF Level 04 | 130 | Complete |
This qualification is replaced by: |
| Qual ID | Qualification Title | Pre-2009 NQF Level | NQF Level | Min Credits | Replacement Status |
| 103129 | Occupational Certificate: Ripened Cheesemaker | Not Applicable | NQF Level 04 | 201 | Complete |
| 102917 | Occupational Certificate: Fermented Dairy Products Maker | Not Applicable | NQF Level 04 | 168 | Complete |
| 102918 | Occupational Certificate: Fresh Dairy Products Maker | Not Applicable | NQF Level 04 | 136 | Complete |
| 102916 | Occupational Certificate: Condensed Liquid Dairy Products Maker | Not Applicable | NQF Level 04 | 189 | Complete |
| 103092 | Occupational Certificate: Liquid Long Life Dairy Products Maker | Not Applicable | NQF Level 04 | 180 | Complete |
| PURPOSE AND RATIONALE OF THE QUALIFICATION |
| Purpose:
The purpose of this qualification is to ensure that the person who does dairy product manufacturing will be able to manufacture safe, quality assured and hygienically packaged dairy products from raw materials, within the specialisation area(s) of his/her choice. The range of dairy products for specialisation purposes includes the following: Through this qualification the learner will be able to take part in quality control practices within the manufacturing environment and will thereby contribute to the overall quality assurance procedures and quality management system within his/her work environment. Portable competencies such as cleaning and sanitising of the manufacturing system will also be obtained. The person will be able to apply all relevant personal safety and food safety practices during the performance of his/her tasks. Portability is further enhanced in this qualification by the different specialisation options offered, i.e. after completion of the qualification, a person will be competent in one area of specialisation but one specialisation area will allow for portability to eight other specialisations. This qualification will allow a person to have access to education, training and career paths within the dairy and food industries, ensuring learning mobility and progression on the framework through articulation with other qualifications. This qualification will enhance the social, economic and personal development of the learner, as well as the sustainability and productivity of the dairy industry. The qualification will accelerate the redress of past unfair discrimination in education, training and employment opportunities. Rationale of the qualification: There were previously nine different registered qualifications in dairy manufacturing technology, namely: Due to certain commonalities in the dairy manufacturing industry the need arose to integrate all the above-mentioned qualifications into one single qualification with specialisation options. It is therefore the aim of this qualification to address the combined skills needs of the dairy manufacturing industry as a whole. This qualification reflects the workplace-based needs of the food industry that are expressed by employers and employees, both now and for the future. Typical learners would be persons who are currently working in a dairy manufacturing environment who have not received any formal recognition for their skills and knowledge, as well as workers that are progressing from other areas in a dairy environment into dairy manufacturing. Learners may also include new entrants to the dairy manufacturing industry. This qualification is also a revised and updated version of the 11 similar qualifications developed by the dairy industry during the 1990s as a result of the demand in the dairy industry for national recognition for workers in dairy manufacturing technology. These 11 former qualifications in dairy manufacturing technology were respectively registered with the Department of Labour from 1990-1998, whereafter they were registered with SAQA until now as interimly registered dairy qualifications on Level 4. They are: The first nine versions of the unit standards-based National Certificates in Dairy Manufacturing Technology NQF4 listed first, were registered with SAQA in 2001, and included one additional skills need that was identified, namely that of Frozen Ice Cream and Frozen Ice Cream Related Product Manufacturing. This combined qualification serves as the revised version of the former nine registered unit standards based-qualifications in dairy manufacturing technology. This qualification aims at providing formal recognition for competencies already obtained but not yet recognised and will continue to do so by providing recognition for workers in the dairy industry, specifically in dairy manufacturing technology. In addition, this qualification provides the new entrant with the opportunity to obtain competencies in dairy product manufacturing within the workplace. In this way, value is added to workers' employability and competence and the sustainability of the dairy industry is improved. This qualification provides the learner with the skills and knowledge to be employed within the dairy manufacturing industry with possibility of articulation into areas of quality control and assurance, laboratory analysis, packaging and other areas of food manufacturing technology (non-dairy). The range of electives will allow the learner to pursue a career within a laboratory, quality control/assurance or packaging environment. Skilled workers are one of the key players in better manufacturing standards and productivity, which may increase business prosperity. This qualification will assist in social and economic transformation. There are currently skills shortages in dairy manufacturing technology in South Africa and since South Africa is now being considered as an opportunity for dairy exports to Europe, the demand for dairy manufacturing skills and competencies is increasing. The secondary focus of the qualification is on product quality and food safety and therefore this qualification will contribute to the establishment of workplace competencies that will ensure food products that are healthy and safe for human consumption. |
| LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
| It is assumed that learners are already competent in:
Recognition of prior learning: This qualification may be achieved in part or completely through RPL, which includes formal, informal and non-formal learning and work experience. Access to the qualification: Access to this qualification is open bearing in mind learning assumed to be in place. |
| RECOGNISE PREVIOUS LEARNING? |
| Y |
| QUALIFICATION RULES |
| In the compulsory Fundamental component of the qualification, a learner must demonstrate his/her competence in the 20 credits of Communication (First Language), plus the 20 credits of Communication (Second Language), plus the 16 credits of Mathematical Literacy (total of 56 credits).
The Core component of the qualification consists of three unit standards which are equally applicable to all nine different specializations. These three unit standards contribute a total of 28 credits to the qualification and are compulsory for all learners. The Elective component of the qualification consists of five groups of unit standards. The first group entails compulsory unit standards per specialization (A1 - A9). The learner will have to undertake learning towards all the unit standards for the specialization. The second group entails additional, varied-focus, manufacturing technology unit standards for five of the nine specializations (B1 - B5). The learner will have to undertake learning towards his/her choice of at least one of the unit standards in this elective group, relevant to the specializations for which this group of unit standards are applicable. The third group entails laboratory analyses unit standards. The learner will have to undertake learning towards one or more unit standard(s) from this group (C), relevant to the specialization, to attain at least 10 credits. The fourth group entails packaging unit standards. The learner will have to undertake learning towards at least one unit standard from this group (D), relevant to the specialization. The fifth group (E) entails optional, manufacturing related unit standards. The learner may exercise the option to choose none, any or all of the unit standards per specialization. The learner must choose one group to specialise in and do all the unit standards listed for that specialisation: A1. Ripened cheese: Compulsory unit standards (choose all of the following three unit standards): A2. Cottage cheese: Compulsory unit standards (choose all of the following four unit standards): A3. Processed cheese: Compulsory unit standards (choose all of the following three unit standards): A4. Fermented dairy products: Compulsory unit standards (choose both of the following two unit standards): A5. Dried dairy products: Compulsory unit standards (choose both of the following two unit standards): A6. Liquid long life dairy products: Compulsory unit standard: A7. Condensed milk products: Compulsory unit standards (choose both of the following two unit standards): A8. Butter and butter related products: Compulsory unit standards (choose both of the following two unit standards): A9. Frozen ice cream or ice cream related products: Compulsory unit standards (choose both of the following two unit standards): The learner must choose at least one unit standard listed for the specialisation chosen by the learner in section A: B1. Ripened Cheese: Choose at least one of the following unit standards: B2. Dried dairy products: Choose at least one of the following unit standards: B3. Liquid long life dairy products: Choose at least one of the following unit standards: B4. Condensed milk products: Choose at least one of the following unit standards: B5. Butter and Butter related products: Choose at least one of the following unit standards: The Learner must choose unit standards totalling at least 10 credits related to the specialisation chosen: C. Laboratory Analyses: Choose a minimum of 10 credits, relevant to the specialization: D. Packaging: The learner must Choose the relevant packaging unit standard(s) as required by the chosen specialization: E. Optional Manufacturing Technology: These unit standards are optional and may be chosen in any combination as required by the specialization: The total credits of the qualification should at all times add up to a minimum of 120. A learner will be allowed to complete more than one specialisation group, as long as the rules of combination are followed. This will further support the principle of horizontal progression and articulation. |
| EXIT LEVEL OUTCOMES |
| Qualifying learners can:
1. Manufacture the relevant dairy product. One of the following dairy products is manufactured: > Ripened cheese. > Cottage cheese. > Processed cheese. > Fermented dairy products. > Dried dairy products. > Liquid long life dairy products. > Condensed milk products. > Butter and butter-related products. > Frozen ice cream and frozen ice cream related dairy products. 2. Pack the relevant manufactured dairy product. 3. Perform quality control practices on manufactured dairy products. Critical cross-field outcomes: Critical cross-field outcomes have been addressed by the exit level outcomes as follows: While performing laboratory functions, qualifying learners can: 1. Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by: > Problem solving during manufacturing, packaging and quality assurance: > Evident in exit level outcomes: 1, 2 and 3. 2. Work effectively with others as a member of a team, group, organisation or community by: > Applying teamwork during manufacturing, packaging and laboratory analysis: > Evident in exit level outcomes: 1, 2 and 3. > Co-ordinating one's work with that of others in the direct surrounding area: > Evident in exit level outcomes: 1, 2 and 3. 3. Organise and manage oneself and one's activities responsibly and effectively by: > Planning one's activities: > Evident in exit level outcomes: 1, 2 and 3. 4. Collect, analyse, organise and critically evaluate information by: > Keeping records of manufacturing, packaging and quality assurance: > Evident in exit level outcomes: 1, 2 and 3. > Analysing samples and evaluating the results: > Evident in exit level outcome: 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 exit level outcomes: 1, 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 exit level outcomes: 1, 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: > Problem solving during manufacturing, packaging and quality assurance: > Evident in exit level outcomes: 1, 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: > Manufacturing of a dairy product: > Evident in exit level outcome: 1. > Packaging of a dairy product: > Evident in exit level outcome: 2. > Performing quality assurance procedures: > Evident in exit level outcome: 3. |
| ASSOCIATED ASSESSMENT CRITERIA |
| 1:
2: 3: Integrated assessment: The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a learner is able to manufacture and pack a dairy product and perform the relevant quality control procedures. 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 demonstrated. Assessment methods and tools must be designed 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 applied to solve problems. A detailed portfolio of evidence is required to prove the practical, applied and foundational competencies of the learner. Assessors should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 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. |
| INTERNATIONAL COMPARABILITY |
| Benchmarking was done against the NZQA from New Zealand, NVQ from England, Wales and Northern Ireland, AQF from Australia and the SVQ from Scotland.
On the NZQA from New Zealand, three qualifications exist at Level 4 for Dairy Manufacturing, namely: The first of the above-mentioned qualifications was modelled against this qualification. The Level 4 National Certificate in Dairy Manufacturing (Process Skills) from the NZQA contains a minimum of 50 credits and can be extended with optional strands in product safety and people skills to 74 credits. It is aimed at experienced employees working with limited supervision and recognises the ability to apply and monitor a range of on-the-job skills. The qualification is structured with a compulsory generic section and an elective section that provides options covering general and specialist competencies required for unique products and technologies. Compulsory generic standards cover the following competencies: Elective standards cover the following competencies: > Facilitation skills. > Personal management. > Statistics. > Hazard Analysis Critical Control Points (HACCP). > Problem solving on faulty equipment. > Training and development. > Workplace assessment. > Working with temperature controlled stock. > Implementation of environmental programmes. > People management. Thus, the New Zealand qualification compares well with the South African qualification, although product specialisation in the former is not defined in such detail as in the South African qualification. The New Zealand qualification also has a strong focus on people skills and management, which is not the case in the South African qualification. These skills are addressed in the Level 5 South African qualification in First Line Manufacturing Management. On the NVQ from England, Wales and Northern Ireland, Dairy Manufacturing Technology forms part of the City & Guilds National Vocational Qualification in Food and Drink Manufacturing Operations at Levels 1, 2 and 3. Level 1 is suitable for entry-level staff, whereas Level 3 is aimed at supervisors, team leaders or those with a high level of technical skills. A Level 2 involves approximately six months of study and practice, whereas a Level 3 would take between one to two years to complete. Units in the qualification are either optional or mandatory. Mandatory units focus on areas such as health and safety and teamwork, which are common to any job role within the food and drink manufacturing industry. Optional units include areas such as maintaining the quality of products, cleaning in place, hygiene and control units that focus on different processes within food and drink manufacturing. At Level 2, units cover similar areas to those at Level 1, with a few additions, in particular diagnosing and rectifying operating problems. The units in Level 3 differ from those at Levels 1 and 2 by having a more supervisory focus, reflecting the job roles of those who will take them. The major difference between the UK qualification (Level 3) and this South African qualification (Level 4) is in the Level, i.e. supervisory and entry-level management competencies are addressed at Level 3 in the UK qualification, but in the South African qualification it is addressed at Level 4. However, the latter is in line with the SAQA level descriptors and provides a clear learning pathway in the Dairy Industry. The AQF from Australia contains a qualification (Certificate IV) in Food Processing, which consist of specialist, core, imported, multi-sector specialist and sector specialist units. For the dairy sector, specialist units include the following competencies, but only on Level 2: In the South African qualification, most of the above processes are addresses on Level 4, while the Australian Certificate IV qualification focuses more on the following skills: Most of these skills are addressed in the Level 5 South African qualification in First Line Manufacturing Management. The SVQ from Scotland contains a qualification in Food and Drink Manufacturing Operations at Level 4. It consists of mandatory and optional units outlined below: Mandatory units: Optional units: Very little product manufacturing (technical and operational) skills are found in the Level 4 Scottish qualification, as is the case in the South African qualification. The strong management focus in the Scottish qualification is reflected in the Level 5 South African qualification in First Line Manufacturing Management. In conclusion, it can be stated that in terms of the qualifications analysed in this study, this qualification is justified as it contains similar essential core competencies to those offered internationally in dairy manufacturing. |
| ARTICULATION OPTIONS |
| This qualification articulates horizontally within its different specialization groups, namely:
As well as with the following qualifications: Vertical articulation exists with the following qualification: |
| MODERATION OPTIONS |
| CRITERIA FOR THE REGISTRATION OF ASSESSORS |
| For an applicant to register as an assessor, the following are essential:
|
REREGISTRATION HISTORY |
| As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. |
| NOTES |
| This qualification replaces 11 similar qualifications. Please refer to the Rationale of the qualification for these qualification IDs and titles. |
| UNIT STANDARDS: |
| ID | UNIT STANDARD TITLE | PRE-2009 NQF LEVEL | NQF LEVEL | CREDITS | |
| Core | 119796 | Monitor and control quality assurance procedures in a food or sensitive consumer product environment | Level 4 | NQF Level 04 | 8 |
| Core | 119801 | Demonstrate an understanding of microbiological principles and its application in a food handling environment. | Level 5 | Level TBA: Pre-2009 was L5 | 12 |
| Core | 123348 | Demonstrate an understanding of the functional components of milk | Level 5 | Level TBA: Pre-2009 was L5 | 8 |
| Fundamental | 119472 | Accommodate audience and context needs in oral/signed communication | Level 3 | NQF Level 03 | 5 |
| Fundamental | 119457 | Interpret and use information from texts | Level 3 | NQF Level 03 | 5 |
| Fundamental | 119467 | Use language and communication in occupational learning programmes | Level 3 | NQF Level 03 | 5 |
| Fundamental | 119465 | Write/present/sign texts for a range of communicative contexts | Level 3 | NQF Level 03 | 5 |
| Fundamental | 9015 | Apply knowledge of statistics and probability to critically interrogate and effectively communicate findings on life related problems | Level 4 | NQF Level 04 | 6 |
| Fundamental | 119462 | Engage in sustained oral/signed communication and evaluate spoken/signed texts | Level 4 | NQF Level 04 | 5 |
| Fundamental | 119469 | Read/view, analyse and respond to a variety of texts | Level 4 | NQF Level 04 | 5 |
| Fundamental | 9016 | Represent analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts | Level 4 | NQF Level 04 | 4 |
| Fundamental | 119471 | Use language and communication in occupational learning programmes | Level 4 | NQF Level 04 | 5 |
| Fundamental | 7468 | Use mathematics to investigate and monitor the financial aspects of personal, business, national and international issues | Level 4 | NQF Level 04 | 6 |
| Fundamental | 119459 | Write/present/sign for a wide range of contexts | Level 4 | NQF Level 04 | 5 |
| Elective | 8875 | Enrobe confectionery products | Level 3 | NQF Level 03 | 8 |
| Elective | 120236 | Evaluate the efficiency of homogenisation of a liquid dairy product | Level 3 | NQF Level 03 | 4 |
| Elective | 123276 | Evaluate the fat-, salt-, moisture- and solids-non-fat-content of butter as indicated by the Kohman test | Level 3 | NQF Level 03 | 5 |
| Elective | 123292 | Evaluate the quality of a dairy powder in terms of its bulk density | Level 3 | NQF Level 03 | 3 |
| Elective | 123275 | Evaluate the quality of a dairy powder in terms of its moisture content, as indicated by the Toluene distillation method | Level 3 | NQF Level 03 | 5 |
| Elective | 120241 | Evaluate the quality of a dairy product in terms of its fat content, as determined by the Gerber or Babcock fat determination method | Level 3 | NQF Level 03 | 5 |
| Elective | 123294 | Evaluate the quality of a food product in terms of its Brix-value | Level 3 | NQF Level 03 | 3 |
| Elective | 123284 | Evaluate the quality of a food product in terms of its fat content as determined by an ether extraction method | Level 3 | NQF Level 03 | 5 |
| Elective | 120411 | Evaluate the quality of a food product in terms of its pH | Level 3 | NQF Level 03 | 4 |
| Elective | 123277 | Evaluate the quality of a food product in terms of its total solids content using an oven drying method | Level 3 | NQF Level 03 | 4 |
| Elective | 123280 | Evaluate the quality of a food product in terms of its viscosity | Level 3 | NQF Level 03 | 4 |
| Elective | 123282 | Evaluate the quality of cheese in terms of its salt content | Level 3 | NQF Level 03 | 5 |
| Elective | 123291 | Evaluate the quality of instant milk powder in terms of its dispersibility | Level 3 | NQF Level 03 | 3 |
| Elective | 120408 | Evaluate the quality of milk in terms of its freezing point | Level 3 | NQF Level 03 | 4 |
| Elective | 120400 | Evaluate the quality of milk in terms of its solids-non-fat content | Level 3 | NQF Level 03 | 4 |
| Elective | 120240 | Evaluate the sensory quality of pasteurised milk, cream or fruit milk mixtures | Level 3 | NQF Level 03 | 5 |
| Elective | 123304 | Mould a frozen dairy ice cream or ice cream related product | Level 3 | NQF Level 03 | 7 |
| Elective | 123306 | Operate and control the aseptic forming, filling and sealing of containers for food products | Level 3 | NQF Level 03 | 18 |
| Elective | 120233 | Operate and control the filling and closing of glass or rigid plastic containers for food products | Level 3 | NQF Level 03 | 10 |
| Elective | 123312 | Operate and control the filling and sealing of cans for food products | Level 3 | NQF Level 03 | 12 |
| Elective | 123347 | Operate and control the forming and wrapping of a brick or cube shaped food product | Level 3 | NQF Level 03 | 10 |
| Elective | 120258 | Operate and control the forming, filling and hermetic sealing of gable top or brick type cartons for food products | Level 3 | NQF Level 03 | 12 |
| Elective | 120256 | Operate and control the forming, filling and hermetic sealing of plastic sachets or bags for food products | Level 3 | NQF Level 03 | 10 |
| Elective | 123301 | Operate and control the individual wrapping of process cheese portions | Level 3 | NQF Level 03 | 12 |
| Elective | 123298 | Operate and control the wrapping and sealing of individual food product units | Level 3 | NQF Level 03 | 8 |
| Elective | 123308 | Perform controlled lactose crystallisation in sweetened condensed milk or concentrated whey | Level 3 | NQF Level 03 | 8 |
| Elective | 123307 | Coagulate milk or a dairy mixture for the manufacturing of a fermented product | Level 4 | NQF Level 04 | 20 |
| Elective | 123303 | Demonstrate an understanding of the connection between milk constituents, syneresis and moisture control in cheese curd | Level 4 | NQF Level 04 | 8 |
| Elective | 123285 | Evaluate the extent of saturation of butterfat (in cream or butter), as indicated by its iodine value | Level 4 | NQF Level 04 | 4 |
| Elective | 123283 | Evaluate the sensory quality of butter | Level 4 | NQF Level 04 | 6 |
| Elective | 123287 | Evaluate the sensory quality of cheese | Level 4 | NQF Level 04 | 8 |
| Elective | 123296 | Evaluate the sensory quality of condensed milk products | Level 4 | NQF Level 04 | 5 |
| Elective | 123286 | Evaluate the sensory quality of cottage cheese | Level 4 | NQF Level 04 | 5 |
| Elective | 123288 | Evaluate the sensory quality of dried dairy products | Level 4 | NQF Level 04 | 5 |
| Elective | 123305 | Evaluate the sensory quality of fermented dairy products | Level 4 | NQF Level 04 | 6 |
| Elective | 123290 | Evaluate the sensory quality of frozen dairy ice cream or ice cream related products | Level 4 | NQF Level 04 | 5 |
| Elective | 123302 | Evaluate the sensory quality of lactic acid fermented cereal-based beverages | Level 4 | NQF Level 04 | 6 |
| Elective | 123289 | Evaluate the sensory quality of liquid long life dairy products | Level 4 | NQF Level 04 | 5 |
| Elective | 123300 | Evaluate the sensory quality of processed cheese | Level 4 | NQF Level 04 | 5 |
| Elective | 123349 | Evaporate a liquid food product using a falling or rising film evaporator | Level 4 | NQF Level 04 | 20 |
| Elective | 123295 | Manufacture a beverage by means of lactic acid fermentation of a cooked cereal-based mixture | Level 4 | NQF Level 04 | 10 |
| Elective | 123354 | Manufacture a Cheddar type cheese from coagulated milk | Level 4 | NQF Level 04 | 30 |
| Elective | 123355 | Manufacture a dry food product by means of a roller dryer | Level 4 | NQF Level 04 | 30 |
| Elective | 123297 | Manufacture a frozen dairy ice cream or ice cream related product | Level 4 | NQF Level 04 | 15 |
| Elective | 123311 | Manufacture a Gouda or Grana type cheese from coagulated milk | Level 4 | NQF Level 04 | 30 |
| Elective | 123358 | Manufacture a Mozzarella type cheese from coagulated milk | Level 4 | NQF Level 04 | 30 |
| Elective | 123356 | Manufacture a spray dried food powder from an evaporated mixture | Level 4 | NQF Level 04 | 30 |
| Elective | 123309 | Manufacture a sterilised food product by means of a retort | Level 4 | NQF Level 04 | 20 |
| Elective | 123350 | Manufacture a sterilised food product by means of a steri-tower | Level 4 | NQF Level 04 | 20 |
| Elective | 123310 | Manufacture a UHT food product | Level 4 | NQF Level 04 | 20 |
| Elective | 123293 | Manufacture butter by means of a batch churn | Level 4 | NQF Level 04 | 25 |
| Elective | 123346 | Manufacture butter with a continuous butter making machine | Level 4 | NQF Level 04 | 25 |
| Elective | 123351 | Manufacture processed cheese | Level 4 | NQF Level 04 | 20 |
| Elective | 123313 | Manufacture smooth or chunky cottage cheese from coagulated milk | Level 4 | NQF Level 04 | 25 |
| Elective | 8880 | Manufacture wafer products | Level 4 | NQF Level 04 | 20 |
| Elective | 123353 | Prepare a bulk starter culture for the manufacturing of fermented dairy products or cheese | Level 4 | NQF Level 04 | 8 |
| Elective | 9068 | Prepare and process an aqueous and oil emulsion | Level 4 | NQF Level 04 | 15 |
| Elective | 123357 | Conduct a hazard analysis critical control point (HACCP) study in a food handling environment | Level 5 | Level TBA: Pre-2009 was L5 | 12 |
| 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. |
| 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. |
| NONE |
| 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. |