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:

Diploma: Professional Cookery and Kitchen Management

SAQA QUAL ID	QUALIFICATION TITLE
57448	Diploma: Professional Cookery and Kitchen Management
ORIGINATOR
International Hotel School (Pty) Ltd
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY			NQF SUB-FRAMEWORK
CHE - Council on Higher Education			HEQSF - Higher Education Qualifications Sub-framework
QUALIFICATION TYPE	FIELD		SUBFIELD
National Diploma	Field 11 - Services		Hospitality, Tourism, Travel, Gaming and Leisure
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	240	Level 5	Level TBA: Pre-2009 was L5	Regular-Provider-ELOAC
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Passed the End Date - Status was "Reregistered"		SAQA 0480/09	2009-07-01	2010-03-24
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2011-03-24		2015-03-24

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

Purpose: The general purpose of the DipCM is to provide learners with skills, knowledge and competencies that will enable them to successfully enter the field of professional food production and kitchen management. It aims, through a combination of practical and theoretical applications and processes, to equip learners with all of the core abilities that would be required of them in this industry. It also aims to expose learners to the industry in a controlled and managed manner, allowing them to grow into the industry and aiding in the retention of these learners by the industry. The qualification has been developed in close consultation with role-players within the South African hospitality industry to ensure that its content is relevant and accessible. This continuous development process of young learners aims to emphasise professionalism, leadership and strong management discipline, and to lay a foundation for future career advancement in the hotel and culinary industries. Rationale: The continued growth and expansion of the Services sector in South Africa (especially in terms of Hospitality and Tourism growth), and its potentially significant impact on the economical and social development of the region, has led to the development of this qualification. The South African Hospitality Industry requires a constant stream of professionally trained, practically skilled and competent young learners to enter its ranks. This qualification will allow these learners to reach their full potential, develop their knowledge and skills and enter a competitive and challenging workplace environment with confidence. The qualification will be presented in English.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Applicant learners are assumed to be competent in English, communication and numeracy, and are required to complete an entrance examination designed to confirm competency in these areas. Learners are assumed to be in possession of at least a valid Grade 12 certificate issued by a registered South African Secondary School, or a foreign national equivalent qualification. Recognition of Prior Learning: Whilst there are no formal RPL requirements for applicants to this qualification at entry level, relevant prior learning of applicants will be assessed on a case-by-case basis for applicants who believe they are able to clearly demonstrate competence in any of the assessment areas. RPL based credits will only be applied after individual case assessment, and would be subject to moderation by independent assessors. Access to the qualification: Access to the DipCM programme is available to any learner in possession of at least a valid Grade 12 certificate issued by a registered South African Secondary School. Access is also available to non-South African learners in possession of an equivalent qualification.

RECOGNISE PREVIOUS LEARNING?

Y

QUALIFICATION RULES

Level, credits and learning components assigned to the qualification: The DipCM is a 240 credit Diploma level academic qualification, and includes the credit requirements as set down by the Tourism, Hospitality and Sport Education & Training Authority (THETA) and SAQA for a Level 5 qualification. The credit values for each component is calculated according to contact hours spent for each subject or practical training. At the end of this document unit standards as registered by either SAQA and/or THETA are listed. All the unit standards pertain to the DipCM qualification. The outcomes of the DipCM have been grouped into major component areas for ease of understanding - four covering the academic components, one covering optional elements, and one covering practical experiential development areas. Elements from all component groups are generally completed simultaneously, and are all considered core qualification components. These component groups together constitute the required competences of learners wishing to be awarded the qualification. Learners are also given the option of completing additional components in order to further clarify a variety of operational issues, but these are not required for the successful completion of the qualification. Learning components are divided over a period of two years of full-time study, and are combined with the simultaneous application of experiential practical development in real-world food production environments. Also see Exit Level Outcomes for an indication of which year of study each element of the Fundamental Components falls into. The additional qualifications available to learners through the application of practical development concepts within operating hospitality environments are also detailed in the relevant area of Exit Level Outcomes. Whilst completing studies toward the DipCM qualification, learners will simultaneously achieve completion of eight study components required by the Educational Institute of the American Hotel & Lodging Association (AH&LA) towards a second Food & Beverage Management Specialisation Certificate. This certificate is issued by the AH&LA against results achieved by learners on integrated examinations, set and moderated externally to the registering institution. The study components for this qualification are marked with (*) in Exit Level Outcomes. Component; Credit Allocations Fundamental and/or Core Academic Components (Compulsary): Component 1: Competences relating to General and Business Management principles and disciplines within hospitality environments; 44.8. Component 2: Competences relating to Food & Beverage Management principles and practices within hospitality environments; 42.4. Component 3: Competences relating to the practices and Management of Rooms Division within hospitality environments; 5.6. Component 4: Competences relating to the self development and professional growth of the learner; 9.6. Optional Acedemic and Practical Components: Component 5: Competences to further define and clarify operational aspects of modern hospitality environments, as well as other areas of interest to learners; 2.4. Fundamental Practical Components (Compulsory): Component 6: Competences related to the general experiential training and development of the learner within the hospitality industry; 160.0. Overall Qualification Credits: 264.8.

EXIT LEVEL OUTCOMES

Exit level outcomes for this qualification have been grouped into four fundamental academic component areas and one practical component, which together reflect the expectations of a professional hospitality industry food production employee. This is a whole qualification and on successful completion of this qualification, the learner will be competent in all the major sectors pertaining to this field of study. Each exit level outcome details a specific subject or area of study within the DipCM qualifications' curriculum. The theoretical and academic components are combined, wherever applicable, with real-world experiential training and development. Elements from both are then combined to form an integrated, all-round structure of knowledge and skills growth. Learners will be able to show competence in all the unit standards listed on pages 25 - 30 of this document as the unit standards have been aligned to the practical and/or theory component of this qualification. Assessment of theory comprises of two examinations (mid-term and end-term) and at least one assignment during the semester. In the case of the AH&LA subjects, an AH&LA final examination is written at the end of the semester. Moderation takes place internally as well as between IHS and other institutions offering similar courses to IHS. The critical outcomes of each core component are integrated into the individual exit level outcomes. Assessment of competency takes place in various forms and is integrated throughout the qualification to ensure ongoing levels of competency are being established by learners. Component 1: Competences relating to General and Business Management principles and disciplines within hospitality environments, (44.8 total credits). The general focus of learning in this component is on developing the learner's understanding of key management principles and disciplines. The scope of the material is broad, and whilst general in application, retains a strong emphasis on the application of these principles within modern hospitality workplaces. As the overall focus of the qualification is on management development, the bulk of the credits for this qualification are in this component, and there are exit level outcomes that are completed through all three years of study. Exit Level Outcome 1.1 Hospitality Today This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, clubs, cruise ships, and casino hotels. There are chapters on business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising. Objectives: Define "service" and summarize how service businesses differ from manufacturing businesses. Summarize reasons people travel and describe travel trends and types of travel research. Describe in general terms the makeup and size of the lodging and food service industries and identify advantages and disadvantages of a career in hospitality. Describe in general terms the size of the restaurant industry and list restaurant industry segments. Give examples of guest menu preferences in various parts of the United States and the rest of the world, describe menu categories, and summarize the importance of menu design and menu pricing. Explain various ways hotels can be owned and operated, distinguish chain hotels from independent hotels, and explain how hotels can be categorized by price. Distinguish a hotel's revenue centers from its cost centers. Compare equity clubs with corporate or developer clubs. List and describe types of meetings typically held in lodging facilities. Explain how a cruise ship is organized and describe the development of the cruise industry. Summarize the history of gaming and describe casino hotels and casino operations. Describe the basic tasks of managers and trace the development of management theories. Identify current labor trends affecting the hospitality industry and describe elements of a good human resources program. Distinguish marketing from selling and explain how a marketing plan is developed. Explain why hotel management companies came into existence and describe elements of a typical hotel management contract. Describe types of franchises and explain how franchising works. Give examples of different viewpoints concerning morality, contrast deontology with utilitarianism, and explain the concept of ethical relativism. This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry's growth and development - both nationally and internationally, by reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends. Exit Level Outcome 1.2 Basic and Intermediate Bookkeeping This course serves as an introduction to the basic and intermediate accounting principles. Competence at the completion of this course is evident when learners are able to: Produce significant information for users of its statements and reports. Prepare budgets and also keep a historical record of business events that have already taken place. Record sundry cash transactions. Complete a bank reconciliation. Record credit sales and sales returns transactions. Record credit purchases and purchases returns transactions. Draw up a journal. Complete a trial balance and correct any errors that may occur. Comply to generally accepted accounting practice. Complete the year end accounting procedures of a sole trader. Prepare and interpret financial statements of sole proprietors. Apply rules of accounting for transactions of service and trading businesses. Exit Level Outcome 1.3 Computers I, II & Fidelio This course lays the foundation for computer skills using a Windows platform and Microsoft Office 2000. Competence at the completion of this course is evident when learners are able to: Display computer Literacy. Use personal computers and display a superior level of competence in the use of common computer applications internationally. Know about the basic physical make up of a personal computer and understand the basic concepts of Information Technology such as data storage and memory. Identify how Information Technology is used in everyday life and also display an awareness of the security and legal issues associated with computers. Demonstrate knowledge and competence in using basic functions of a personal computer and it's operating system. Operate effectively within a desktop environment. Manage and organise, copy, move and delete files/directories and folders. Work with desktop icons and manipulate windows. Use search features, simple editing tools and print management facilities within the operating system. Use a word processing application on a personal computer. Accomplish basic operations associated with creating, formatting and finishing a word processing document ready for distribution. Use advanced features associated with word processing applications such as creating standard tables, using pictures and images within a document, importing objects and using mail merge tools. Understand the basic concepts of spreadsheets and to demonstrate the ability to use a spreadsheet application on a personal computer. Accomplish basic operations associated with developing, formatting and using a spreadsheet. Accomplish standard mathematical and logical operations using basic formulas and functions. Use advanced features of a spreadsheet application such as importing objects, and creating graphs and charts. Understand the basic concepts of databases and to demonstrate the ability to use a database on a personal computer. Design and plan a simple database. Retrieve information from an existing database by using a query, select and sort tools available in the database package. Create and modify reports. Use presentation tools on a personal computer. Accomplish basic tasks such as creating, formatting and preparing presentations for distribution and display. Demonstrate the ability to accomplish basic operations with graphics and charts and to use various slide show effects. Display a knowledge of basic Web search tasks using a Web browser application and available search engine tools, to bookmark search results and to print Web pages and search reports. Demonstrate the ability to use electronic mail software to send and receive messages. Demonstrate the ability to be able to attach documents or files to a message. Manage and organise message folders or directories within electronic mail software. Exit Level Outcome 1.4 Supervision in the Hospitality Industry (*) This course is designed to provide learners with the principles of supervision as they apply specifically to the hospitality industry. At the completion of this course, learners should be able to: Describe the role of the supervisor in hospitality operation. Describe the role of the supervisor and the management process. The role comprises basic management processes; planning, organizing, directing, and controlling; and effective supervisory skills and responsibilities. Understand the importance of effective communication. This involves a study of the communication process and barriers to effective communication. It also comprises effective listening, speaking, and writing skills. Apply techniques to develop and improve recruitment and selection skills. Techniques addressed include identifying sources of labour, using internal and external recruiting methods, enhancing interviewing skills, and working with human resources personnel. Apply techniques to develop and improve skills in orienting and training. Topics include general property orientation and specific job orientation, principles of adult learning, the four-step training method, and other types of training. Understand the importance of managing productivity and controlling labour costs. Topics addressed include productivity standards, planning staffing requirements, forecasting, and developing employee schedules. Apply techniques to develop and enhance evaluating and coaching skills. Topics addressed include approaches to effective performance evaluation and informal and formal coaching methods. Apply techniques to develop and enhance an effective discipline program. Topics addressed include four commonly believed myths of discipline, causes of disciplinary problems, administering discipline, and progressive discipline programs. Understand special supervisory concerns, including the labour shortage, Equal Employment Opportunity laws, sexual harassment, the supervisor's legal role, safety and security, supervising a multi-cultural work force, substance abuse, and working with employee unions. Apply techniques in team-building. This involves an understanding of working with informal and formal work groups, stages of team development, the supervisor as team leader, and managing effective meetings. Understand strategies designed to increase employee motivation. Topics addressed include getting to know employees, identifying motivational problems, leadership styles and factors addressing them, and increasing employee participation. Apply techniques to manage conflict, including that between employees, between supervisor and employee, and between supervisor and boss. Topics include inner conflict, sources and types of conflict, and tips for negotiating personal conflict. Apply techniques to manage time effectively, including analysing time, delegating, and using management tools such as to-do lists and weekly planning guides. Understand the supervisory skills necessary to manage change. Topics addressed include the forces of stability and change, a model for change, overcoming resistance to change, and the supervisor as change agent. Describe professional development and future trends. Topics addressed include supervisory certification and management development programs, career ladder programs, career management decisions, networking, and hospitality industry trends. Exit Level Outcome 1.5 Quality Sanitation Management (*) This programme of study presents a systematic approach to answering public health concerns, reducing sanitation risks, and ensuring satisfaction for guests, staff members, and owners. The course explains how to define and implement sanitation quality, cost control, and risk reduction standards in a hospitality operation. At the completion of this course, learners electing to complete it, should be able to: Define the term "control points," and identify the ten control points in the food service system. Explain what a Sanitation Risk Management (SRM) program is and how it works. Describe the Hazard Analysis Critical Control Point (HACCP) system and how it relates to the SRM program. Explain the importance and functions of the various federal regulatory agencies relevant to the food service industry, identify the functions typically performed by state and local regulatory agencies with regard to food service, and name the major food service trade organizations. Discuss the frequency of regulatory authority inspections, list the most important inspection items, outline important aspects of the inspection procedure, and explain management responsibilities before, during, and after an inspection. Explain the conditions leading to an outbreak of food-borne illness, list the three most frequent causal factors in outbreaks, and list the 11 steps in handling a food-borne illness complaint. Indicate what food service managers should know about AIDS and HIV. Understand the personal health and hygiene practices necessary in a food service establishment. List common chemical poisons and food-borne physical hazards, and describe control measures. Explain the processes involved in the breakdown of food products, list the common causes of food spoilage in a food service establishment, and outline food preservation methods. Review the process of menu planning, recognize important trends affecting menu development, list the major truth-in-menu regulations, and discuss proposed nutritional/ingredient disclosure legislation. Identify the factors that influence purchasing needs, list the functions of the purchasing control point, and explain how a buyer can reduce risks at the purchasing control point. Describe requirements and sanitation risk reduction measures for the receiving, storing, and issuing control points. Describe requirements and sanitation risk reduction measures for the serving, preparing, cooking, and holding control points. Describe requirements and sanitation risk reduction procedures for the cleaning and maintenance control point, and identify requirements for water supply, sewage, plumbing, toilet and lavatory facilities, and refuse and garbage disposal. Exit Level Outcome 1.6 Occupational Safety Healthy and safe practices in all areas of operation in the hospitality industry should b e a priority to employees working within the industry. This course is intended to assist students and current practitioners gain critical knowledge and skills needed to ensure the maintenance of health and safety at all times. A complication is that the legislation governing health, hygiene and occupational safety is difficult to access, interpret and apply. This course seeks to address the problems of lack of knowledge and skills, as well as access to and understanding of the relevant legislation. This course draws on sound theory and good principles of hygiene, and combines them with relevant health legislation. Applicable regulations are clearly explained in context to specific issues of hygiene, e.g. food premises, personal hygiene, refuse handling, pest control and other issues. At the end of this course learners should have knowledge of: Food Hygiene. Introduction to Micro-organisms. How to Maintain Personal Health, Hygiene and a Professional Apprearance. Food Spoilage and Contamination. Handle and Store Food. Temperature Control. Cleaning. Clean Food Production Areas, Equipment and Utensils. Clean and Store Crockery and Cutlery. Lean and Store Glassware. Clean Cutting Equipment. Handle Cutting Equipment. Handle and Store Cleaning Equipment and Materials. Handle and Dispose of Waste. Pest Control. Other Food-borne Illnesses. Health and Hygiene Legislation and Control Systems. Occupational Health and Safety. Carry out Procedures in the Event of a Fire. Maintain a safe Working Environment. Maintain a Secure Working Environment. Safety Procedures. Safety in the Hospitality Environment. First Aid. Occupational Health and Safety Legislation. Component 2: Competences relating to Food & Beverage Management principles and practices within hospitality environments, (42.4 total credits). The general focus of learning in this component is on developing the learner's understanding of food and beverage service, production and management areas. Learning is specifically designed to be applied in hotel food and beverage environments, but is mostly adaptable to most other commercial and non-commercial food service operations. Again there are exit level outcomes that are completed through all three years of study, and there is a strong measure of emphasis placed on learners applying concepts in practice. Exit Level Outcome 2.1 Food Production Principles I & II (*) This course is designed to provide theoretical backup to practical culinary skills. Learners master the basics of food production, learn many creative ideas, and understand not only how to use ingredients and processes, but why they are used. The material describes essential knowledge for understanding professional culinary preparation, including hot food preparation, cold food preparation (garde manger), and baking. Sanitation, proper storage and handling of food, and creative presentation of food are also covered. At the completion of this module, learners should be able to: Discuss the art and science of culinary preparation. Define an emulsion. Explain seasoning. Summarize modern plate garnish and plate and platter arrangement. Describe fats and oils. Discuss cooking with eggs and dairy products. Summarize methods of preparing fruit. Discuss methods of preparing vegetables. Discuss factors in matching types of potatoes to preparation methods. Describe rice classifications and methods for processing rice. Identify types of stock. Describe clear soups and their preparation. Explain reduction of sauces. Identify basic cuts of meat. Discuss criteria for selecting poultry. Summarize preparation tips for game birds. List fish categories. Discuss breakfast cookery and its special challenges. Summarize storing and handling considerations for cold sauces. Describe the preparation of meat and poultry salads. Discuss gelatine. List the components of forcemeat. Identify roulades. Distinguish between hors d'oeuvres and appetizers. Define charcuterie. Summarize the history of the sandwich. Discuss eggs and baking. Describe proofing and baking. Identify quick breads. Discuss sweet dough ingredients. Describe the preparation of baked custard. Identify cake ingredients. Discuss the application of frosting. Describe commonly used materials used to make show pieces. Identify types of ice cream. Exit Level Outcome 2.2 Food and Beverage Service I & II (*) This course provides learners with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting the needs and, whenever possible, exceeding the expectations of food service guests. At the completion of this course, students should be able to: Explain how "moments of truth" affect guests, staff members, and managers, and describe the value of guests and staff members to a food service operation. Describe the importance of the menu to food service operations. List and describe typical dining service staff positions, and distinguish among the most common styles of dining room service. Describe the duties and responsibilities of beverage service staff members, and summarize techniques and procedures for responsibly selling and serving cocktails, beer, and wine. Summarize purchasing, receiving, storing, issuing, and controlling issues concerning supplies and equipment commonly used by food service personnel. Explain the factors and issues involved in designing, decorating, and cleaning a food service facility. Describe sanitation, safety, security, health, and legal issues that food service managers must handle successfully. Explain how food service managers develop and manage labour and revenue control systems. Describe casual/theme restaurants and how they are operated. Explain how banquets and catered events are booked and planned, and describe how managers and staff members provide service for these events. Describe how managers and staff members deliver room service to guests in hotels and other lodging properties. List major market segments of the on-site food service industry and describe the important issues managers of on-site operations face in the business and industry, health care, and college and university segments. Exit Level Outcome 2.3 Food and Beverage Management (*) This course provides a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation. At the completion of this course, learners should be able to: Identify and discuss various types of commercial food service operations. Identify and discuss three levels of management, and describe the elements of the management process. Describe typical production and service positions and the functions they play in a food service operation. Discuss how an organization's structure reflects the organization's goals. Demonstrate an understanding of effective marketing principles and of the advantages and disadvantages of various advertising media. Explain the importance of nutrition, and discuss current nutritional concerns. Contrast the nutritional responsibilities of institutional and commercial food service managers. Explain the role of the menu as a marketing tool and how it affects operating needs and identify common menu-design mistakes. Discuss menu planning principles, pricing styles, and design considerations. Summarize the advantages of standard recipes, and explain how to determine standard food and beverage costs. Define the terms and principles used in product purchasing, receiving, storing, and issuing. Demonstrate an understanding of the production planning process and the basic steps in production, including production controls. Categorize types of food service. Describe procedures for serving alcoholic beverages with care. Explain the importance of sound safety and sanitation programs. Summarize factors affecting facility design, space allocation, and equipment selection. Display an understanding of managerial accounting practices and their various uses. Suggest computer applications for food and beverage operations, and explain the value of a fully integrated food service computer system. Identify the variables by which menu engineering software analyses the profitability of menu items. Exit Level Outcome 2.4 Bar & Beverage Management (*) This course is designed to provide learners with the practical knowledge needed to manage a bar or beverage operation. The course presents principles and theories to support and reinforce the practical aspects. By completion of this course, learners should be able to: Identify and discuss the three primary legal concerns with regard to alcohol service, and describe the nature and growth of third-party liability laws and the effect of these laws on bar and beverage operators today. Outline the changing drinking patterns of the public. Apply techniques of server intervention and monitoring alcohol consumption. Apply aesthetic and functional considerations to space allocation in bar and beverage operations. Understand the "people skills" required of a bartender, the functions performed by an effective bartender, and how an effective bartender can increase sales without necessarily pouring more drinks. Understand the basics of mixing cocktails and the importance of standard recipes and standard measurements. Describe a guest-oriented approach to service and explain why such an approach is important. Outline the major steps in serving cocktails, pouring beer, and opening and serving a bottle of wine. Identify potential labour pools and various internal and external recruitment methods that can be used to recruit applicants from these pools. Describe criteria that should and should not be used during the employee selection process. Understand the importance of the guest profile in bar and beverage marketing, and describe the variables that affect a guest profile. Develop various types of promotions and guest merchandising techniques that might revive lagging sales. Describe considerations affecting the choice of purveyors, explain the role of purchasing controls in an overall control system, and identify general practices of good storeroom management. Discuss the various standards that should be established to enhance product control, and explain how to determine product cost and ensure sales accountability. Identify various employment laws that influence internal operations, and describe the general nature of state licenses and permits as well as the basic provisions of the US Federal Alcohol Administration Act of 1935. Define the three classifications of alcoholic beverages and differentiate between distillation and fermentation. Define "malt brew", estimate the consumption of beer, and discuss the alcohol content of various types of malt beverages. Understand the importance of wine knowledge to bar and beverage managers, and briefly describe the basic wine classifications. Outline the procedure for judging wines, and explain how taste and smell are linked together in wine tasting. Component 3: Competences relating to the practices and Management of Rooms Division within hospitality environments, (5.6 total credits). This component focuses primarily on developing the learners' abilities to function and manage in hospitality areas specifically related to the rooms division of hotels. Learning is designed to introduce the learner to the complex nature of hospitality rooms division operations through a progressive academic curriculum and practical application experiences that begin at low-level and gradually increase in responsibility and complexity over the duration of the qualification. Again there are exit level outcomes that are completed through all three years of study, and there is a strong measure of emphasis placed on learners applying concepts in practice. Exit Level Outcome 3.1 Hospitality Facilities Management & Design (*) This detailed course provides learners with information they will need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department. At the completion of this course, learners should be able to: State the goals of maintenance management systems. Describe the basic structure of water and wastewater systems. Discuss the basic elements of human comfort and how HVAC (heating, ventilation and air-conditioning) systems affect this comfort. Explain the importance of colour rendition, safety, and emergency lighting in lighting system design. Explain factors in locating a laundry and selecting laundry equipment. Describe special telephone services offered by hotels. Outline how building design and maintenance affect safety. Describe ways the hospitality industry can reduce the amount of solid waste it generates. Discuss food service equipment maintenance. Describe various ways to reduce guestroom energy costs. Discuss typical utilities used in hospitality facilities. Describe the structural features of a surface parking lot. Discuss the hotel development process. Discuss food service facility layout. Distinguish among types of hotel renovation. Component 4: Competences relating to the self development and professional growth of the learner, (9.6 total credits). This final component of the fundamental elements of the qualification addresses issues of personal growth and development of generic nature for the learner. The emphasis is on ongoing development of communications abilities, as well as on personal growth , life orientation and career development. There are exit level outcomes for communications that are completed through all three years of study. Exit Level Outcome 4.1 Communications I, II This course lays the groundwork for basic communication skills and how to go about compiling a CV and finding a job. Competence at the completion of this course is evident when learners are able to: With reference to Communication Theory: > Describe the communication process with the aid of a model. > Identify possible barriers to communication. > Identify different purposes of communication in given situations. > Apply one's knowledge of communication to written and spoken work. > Explain the relationship between verbal and non-verbal communication. > Understand how non-verbal symbols are used to communicate meaning. > Explain the functions of non-verbal codes. With reference to Inter-Cultural Communication: > Appreciate the value of effective intercultural communication. > Understand why cultures differ. > Appreciate the areas where sensitivity is required, particularly in the South African context. > Understand how cultural barriers to communication arise. > Strengthen communication and build better relationships with people from other cultures. With reference to Reading Skills: > Use skimming techniques in surveying, previewing and reviewing, when reading. > Retrieve information effectively by scanning when reading. > Apply study-reading skills to material which must be studied intensively. > Choose the appropriate reading technique for a given task. > Reduce a text to a meaningful set of notes. > Demonstrate one's ability to summarise the main points in your own words and generate a connected, grammatical prose passage. With reference to Reading Skills: > Understand the important role listening plays in the communication process. > Distinguish between hearing and listening. > Understand the process involved in listening. > Become aware of poor listening habits. > Improve listening techniques. With reference to Audience and Purpose: > Adapt messages to suit a variety of audiences. > Identify a writer's intended audience. > Determine your purpose, before constructing a message. > Identify a writer's intended purpose. With reference to Oral Communications: > Understand the value of oral communication. > Understand the importance of planning presentations. > Assess own and other presentations. With reference to Writing Skills: > Choose the appropriate register for a given message in accordance with audience and purpose. > Choose the appropriate writing style of a given message. > Formulate a business message which is concise and to the point, yet specific and clear. > Distinguish between objective and subjective writing. > Formulate a business message which reflects a pleasant, positive and friendly tone. > Write paragraphs which reflect unity, coherence and cohesion. > Generate messages with eye appeal. With reference to Application of Correspondence Writing Skills: > Analyse the purpose in writing a message. > Tailor a message to meet the needs of an audience. > Set out a letter, memorandum and fax using the appropriate format. > Write a variety of business letters and memos which effectively fulfil their purpose. > Redraft examples of ineffective letters and memos. > Demonstrate knowledge of appropriate and effective style and tone by writing in a friendly and relaxed manner. > Understand the use of Email. With reference to Academic Writing: > Demonstrate the ability to determine the purpose, audience and thesis statement for a piece of writing. > Research and document sources appropriate to and relevance to a topic. > Plan writing to achieve coherence and unity. > Write an effective introduction and conclusion which is appropriate to the purpose and audience. > Use drafting and feedback to structure writing logically, coherently and cohesively. > Revise and edit faulty language and structure. > Write formally, avoiding informal writing styles. With reference to Article Writing: > Analyse audience, purpose and persona for a piece of writing. > Write in support of a particular point of view or thesis. > Adapt your style to establish either a close or a more distant relationship between writer and reader. > Differentiate between formal and informal writing styles. > Document sources used for an article. > Structure an article, using suitable headings and subheadings. > Write an effective introduction and conclusion. With reference to Report Writing: > Choose the appropriate report format for a specific purpose. > Write a formal memo and letter report which reflects a logical, accurate presentation of facts. > Demonstrate the ability to write meaningfully avoiding unsupported assumptions in written work. > Demonstrate the ability to revise and assess for technical and expression errors. > Apply the principles of graphic presentation. With reference to Small Group Communication: > Define what is meant by the concept of a small group. > Understand the process involved in successful group formation. > Distinguish between the different styles of leadership. > Determine the impact that different leadership styles have on a group's effectiveness. > Understand and implement the steps involved a group problem solving. > Identify appropriate strategies for dealing with conflict. > Conduct a successful negotiation process. With reference to Meetings: > Understand what preparations are required for meetings. > Distinguish between private and public meetings, general and committee meetings. > Describe the duties of the chairperson, secretary and treasurer before, during and after the meeting. > Know the meaning of specific meeting terminology. > Draw up the notice, an agenda and minutes of a meeting according to formal procedure. Exit Level Outcome 4.2 French The object of this course is to introduce culinary French to students entering the hospitality industry. Culinary students in particular are generally very interested in recipes and methods of preparation. While the main aim of the course is to teach French, the student's general and professional education can be enhanced by the use of out-of-class assignments. At the end of this course, students will be able to use French culinary terms as well as be able to converse on a basic level in French. Exit Level Outcome 4.3 Life Skills & Development This course gives learners a foundation on which basic life skills are based. It covers aspects of everyday life that learners will encounter. Competence at the completion of this course is evident when learners are able to: Display necessary coping skills to face life situations with confidence. Demonstrate a sense of adult awareness that promotes realistic self-assessment that leads to positive self-growth. Understand and take responsibility for one's own actions and life, and face the consequence of choice. Accept one's self, and others as unique persons, whilst acquiring specific skills and gaining knowledge to lead them towards a successful future. Develop a positive outlook towards others and situations. Stand up for their rights without violating the other person's rights. Make an informed decision for oneself. Ensure that one is in control of the situations one has placed one in. To recognise choice, consequence and risks as part of the decision-making process. Make a decision and decide on your goal. Display motivational skills. Accept change and accept other cultures. Be aware of one's basic rights. Display an awareness of the dangers of drugs and their misuse. Display effective time management. Identify the factors in one's life that causes stress and be able to adopt effective measures to deal with stress. Identify conflict situations and be able to adopt effective strategies to deal with these situations. Cope with emotions and be aware of how emotions influence behaviour and to be able to respond to emotions appropriately. Display the qualities that make a good leader. Take charge of one's finances and be able to effectively budget one's income. Draw up a coherent Curriculum Vitae and be able to conduct one's self confidently in an interview. Component 5: Competences to further define and clarify operational aspects of modern hospitality environments, as well as other areas of interest to learners, (2.4 optional credits). The optional component of the qualification is made available to learners wishing to expand their knowledge into further fields of interest, or to gain additional skills that would be beneficial to them in their hospitality careers. Exit Level Outcome 5.1 Level 1 First Aid Training Learners must be able to identify emergency situations and prove skills and knowledge required to provide first aid in line with safety and security parameters. In situations where other emergency services are required, learners must be able to liase with emergency service providers as well as documenting and reporting incidents according to legal procedures. The programme covers practical first aid techniques. Through the completion of this programme, learners should be able to: Explain the importance of identifying emergency situations quickly and correctly. Explain why untrained personnel should not administer first aid in an emergency situation. Explain the importance of documenting emergency procedures accurately and timeously in accordance with organisational requirements. Explain that in an emergency situation, the first aid personnel should be identified and summoned and emergency procedures followed. Describe the three types of injuries that take priority over other injuries. Recognise emergency situations quickly and correctly. (Range of emergency situations: accident, illness, fire/ flood, chemical contamination). Assess injuries and make decisions promptly regarding action required. Organise assistance from emergency services/colleagues/customers promptly where appropriate. Assess patient's physical condition from visible vital signs. Provide first aid to stabilise the patient's physical and mental condition. (Range of first aid: CPR, treatment of burns, cuts, fractures). Identify and summons back up services appropriate to the situation. Relay vital information on the victim's condition accurately and clearly to emergency services personnel. Document all emergency situations. Provide reports that are clear, accurate and timeous. Develop a basic first aid programme for all employees. Exit Level Outcome 5.2 Basic Fire Fighting Techniques Learners must be able to identify and respond to factors, faults or incidents which increase the safety risk for staff and customers. The learner must be able to use all relevant technology and understand how maintaining a safe working environment impacts positively on revenue for the business. The course covers practical fire-fighting techniques. Through the completion of this programme, learners should be able to: Describe legislative and company procedures to maintain a safe working environment. Stress the importance of maintaining a safe working environment for staff and customers and explain the cost to the organisation of not doing this. Describe safety procedures for avoiding accidents in the work place. Describe safety and evacuation procedures, (including the nominated assembly point) in the event of a fire. Locate and identify safety and emergency signs, and ensure everyone observes them. Identify hazards or potential hazards and follow the appropriate procedures. Display a list of safety and emergency telephone numbers at a known point. Identify the first aid officers and first aid boxes. Given an accident, contact the responsible first aid officer and assist the person within own area of responsibility. Given a small fire, locate and use the appropriate fire extinguisher. (Range of fire extinguishers: carbon dioxide, foam, powder, fire hose, fire blanket). Given a large fire, raise the alarm and follow the correct evacuation procedure. Given an accident involving staff and/or customers, decide what action to take and explain why. (Range of accidents: fall, faint, slip, drop items, spill food/drink). Describe emergency situations when normal procedures would not be followed. Given a different service sector, describe how performance would be adapted around safety. Component 6: Competences related to the general experiential training and development of the learner within the hospitality industry, (160 credits). The exit level outcomes that make up this core component of the qualification are derived from experiential training conducted by the learner at selected hospitality operations, under the guidance and assessment of registered and licensed THETA assessors and moderators. Learners perform duties in as realistic environments as possible in order to ensure the skills transfer between the classroom and operational environments are accurate, constantly reinforced and applied throughout the qualification period. Credit calculations for these outcomes are based on the assumption of equal amounts of time being spent in each of the four operational areas covered. The learners' experiential training time is based on 20 contact work weeks annually over two years, resulting in a total of 160 credits accumulated over the period of the component. (i.e. 20 weeks x 5 days per week x 8 hours per day x 2 years = 1600 contact hours = 160 credits). The exit level outcomes and their associated unit requirements have been developed by THETA, and are recognised as the industry accepted norm for qualifications of this sort. Learners are guided through the process of NQ development by registered Assessors and development is controlled by the institution through regular reports and on-site visits. Exit Level Outcome 6.1 Certificate in Food & Beverage Services - Level 4 (FSC04) This qualification has been developed for people in the food and beverage service industry (hospitality). It brings together elements of food and drink preparation and service as well as supervision. This qualification is applicable to all sectors, from small restaurants to large-scale hotels. The qualification leads toward the F&B Management diploma and provides articulation with Gaming, Travel and other Tourism industries. Core: All unit standards in the core section are compulsory. A total of 88 credits. Fundamental: Certain unit standards with a combined weighting of 30 credits have been specified as compulsory. (SAQA specifies 36 credits from Fundamental Unit Standards for certificates at levels 1-4. The 6 missing credits may be decided on by SAQA or left up to the discretion of the learner). Elective: Unit standards with a total weighting of 40 credits have been developed here. The learner is required to select unit standards totalling a minimum of 15 credits from this list. The following depict the rules of combination for this qualification: Fundamental unit standards (the learner must achieve all of the following) Unit Title, Credits, Level: Provide customer service, 8 Credits, 4 Level. Process incoming and outgoing telephone calls, 3 Credits, 3 Level. Display cultural awareness in dealing with customers & colleagues, 4 Credits, 4 Level. Communicate verbally, 8 Credits, 3 Level. Maintain effective working relationships with other members of staff, 1 Credits, 3 Level. Maintain health, hygiene and professional appearance, 1 Credits, 2 Level. Perform basic calculations, 3 Credits, 2 Level. Prepare written communications, 2 Credits, 3 Level. Core unit standards (the learner must achieve all of the following) Unit Title, Credits, Level: Handle and store cleaning equipment and materials, 1 Credits, 2 Level. Handle and dispose of waste, 1 Credits, 2 Level. Clean and store glassware, 1 Credits, 2 Level. Clean and restock drinks machines/equipment, 1 Credits, 2 Level. Prepare and clear areas for table service, 1 Credits, 3 Level. Provide a table service, 2 Credits, 3 Level. Provide a table drink service, 4 Credits, 3 Level. Provide a carvery/buffet service, 2 Credits, 3 Level. Serve bottled wines, 3 Credits, 3 Level. Recommend, prepare and serve wines, 6 Credits, 5 Level. Prepare and serve spirits and liqueurs, 5 Credits, 4 Level. Maintain the table service, 5 Credits, 5 Level. Maintain the drink service, 4 Credits, 5 Level. Supervise the running of a function, 7 Credits, 5 Level. Describe layout, services and facilities of the organisation, 1 Credits, 2 Level. Maintain a secure working environment, 1 Credits, 3 Level. Maintain a safe working environment, 2 Credits, 2 Level. Describe the sectors of the Hospitality, Travel & Tourism Industries, 2 Credits, 2 Level. Conduct on-the-job coaching, 5 Credits, 5 Level. Operate a payment point and process payments, 3 Credits, 3 Level. Develop self within the job role, 3 Credits, 4 Level. Source information about self employment opportunities, 3 Credits, 4 Level. Handle and record refunds, 2 Credits, 3 Level. Maintain customer satisfaction, 3 Credits, 4 Level. Maintain the receipt, storage and issue of goods, 5 Credits, 4 Level. Plan and deliver staff training and development in own area of responsibility, 6 Credits, 4 Level. Contribute to the identification of short term supply needs, 1 Credits, 4 Level. Maintain the cleaning programme for own area of responsibility, 2 Credits, 4 Level. nduct new staff to the workplace, 1 Credits, 3 Level. Plan, organise & monitor work in own area of responsibility, 3 Credits, 5 Level. Monitor and maintain health, safety and security, 4 Credits, 4 Level. Maintain a preventative maintenance programme, 3 Credits, 4 Level. Elective unit standards (The learner must select at least 15 credits from the following) Unit Title, Credits, Level: Prepare and clear areas for table service, 1 Credits, 2 Level. Prepare and clear areas for counter service, 1 Credits, 2 Level. Prepare and clear areas for take away service, 1 Credits, 2 Level. Prepare and clear areas for drink service, 1 Credits, 2 Level. Prepare and clear areas for room service, 1 Credits, 2 Level. Prepare, service and clear function rooms, 2 Credits, 2 Level. Provide a silver service, 2 Credits, 4 Level. Prepare and serve cocktails, 2 Credits, 4 Level. Prepare kegs and gas cylinders for use, 1 Credits, 3 Level. Maintain cellars/store room, 2 Credits, 3 Level. Provide a drink service for licensed premises, 2 Credits, 3 Level. Prepare, cook and serve food in the restaurant, 6 Credits, 5 Level. Supervise and maintain beverage storage, 6 Credits, 5 Level. Maintain external areas, 4 Credits, 4 Level. Identify work opportunities, 2 Credits, 2 Level. Apply for a job or experience placement, 2 Credits, 3 Level. Provide first aid, 4 Credits, 3 Level. Exit Level Outcome 6.2 Certificate in Professional Cookery - Level 4 (FPC04) This qualification has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and drink preparation as well as supervision. This qualification will professionalise the industry and is applicable to all sectors, from small restaurants to large-scale hotels. The qualification provides articulation with Gaming, Travel and other Tourism industries. Core: All unit standards in the core section are compulsory. A total of 96 credits. Fundamental: Certain unit standards with a combined weighting of 56 credits have been specified as compulsory. (SAQA specifies 36 credits from Fundamental Unit Standards for certificates at levels 1-4. Elective: Unit standards with a total weighting of 75 credits have been developed here. The learner is required to select unit standards from each level as outlined in the rules of combination (further down). A minimum of 10 credits must be selected from the electives available. The following depict the rules of combination for this qualification: Fundamental unit standards (the learner must achieve all of the following) Unit Title, Credits, Level: Provide customer service, 8 Credits, 4 Level. Process incoming and outgoing telephone calls, 3 Credits, 3 Level. Display cultural awareness in dealing with customers & colleagues, 4 Credits, 4 Level. Communicate verbally, 8 Credits, 3 Level. Maintain effective working relationships with other members of staff, 1 Credits, 3 Level. Maintain health, hygiene and professional appearance, 1 Credits, 2 Level. Perform basic calculations, 20 Credits, 2 Level. Identify work opportunities, 2 Credits, 2 Level. Apply for a job or experience placement, 2 Credits, 3 Level. Prepare written communications, 3 Credits, 4 Level. Provide first aid, 4 Credits, 4 Level. Core unit standards (the learner must achieve all of the following) Unit Title, Credits, Level: Maintain hygiene in food preparation, cooking and storage, 2 Credits, 3 Level. Prepare fruit for hot and cold dishes, 1 Credits, 2 Level. Prepare vegetables for hot and cold dishes, 2 Credits, 2 Level. Handle and maintain knives, 2 Credits, 2 Level. Accept and store food deliveries, 3 Credits, 4 Level. Handle and maintain utensils and equipment, 2 Credits, 2 Level. Handle and store food, 2 Credits, 2 Level. Clean food production areas and equipment, 3 Credits, 2 Level. Clean and store crockery and cutlery, 1 Credits, 2 Level. Prepare and cook basic meat, poultry, game or offal dishes, 8 Credits, 4 Level. Prepare and cook basic sauces and soups, 4 Credits, 3 Level. Handle and store food, 1 Credits, 3 Level. Clean food production areas, equipment and utensils, 1 Credits, 2 Level. Maintain food production operations, 6 Credits, 5 Level. Maintain a cleaning programme for kitchen areas and equipment, 6 Credits, 5 Level. Maintain and promote food hygiene in the kitchen, 6 Credits, 5 Level. Maintain food production quality control systems, procedures and specifications, 6 Credits, 5 Level. Describe layout, services and facilities of the organisation, 1 Credits, 2 Level. Maintain a secure working environment, 1 Credits, 3 Level. Maintain a safe working environment, 2 Credits, 2 Level. Describe the sectors of the Hospitality, Travel & Tourism Industries, 2 Credits, 2 Level. Conduct on-the-job coaching, 5 Credits, 5 Level. Develop self within the job role, 3 Credits, 4 Level. Maintain the receipt, storage and issue of goods, 5 Credits, 4 Level. Plan & deliver staff training and development in own area of responsibility, 6 Credits, 4 Level. Maintain the cleaning programme for own area of responsibility, 2 Credits, 4 Level. Maintain supply levels, 10 Credits, 5 Level. Manage ones own development, 3 Credits, 4 Level. Elective unit standards (The learner must select at least 10 credits from the following) Unit Title, Credits, Level: Prepare cold and hot sandwiches and rolls, 2 Credits, 2 Level. Prepare and cook basic fish dishes, 3 Credits, 3 Level. Prepare and cook basic cold and hot desserts, 4 Credits, 4 Level. Prepare and cook basic pulse dishes, 2 Credits, 2 Level. Prepare and cook basic rice dishes, 2 Credits, 2 Level. Prepare and cook basic dough products, 3 Credits, 3 Level. Prepare and cook basic pastry dishes, 4 Credits, 3 Level. Prepare, bake and decorate basic cakes and biscuits, 6 Credits, 3 Level. Prepare and cook basic egg dishes, 2 Credits, 2 Level. Prepare and cook basic pasta dishes, 2 Credits, 2 Level. Prepare and present food for cold presentation, 2 Credits, 3 Level. Prepare and cook basic shellfish dishes, 2 Credits, 2 Level. Prepare and cook vegetables for basic hot dishes and salads, 2 Credits, 2 Level. Prepare and cook basic fruit dishes, 1 Credits, 2 Level. Prepare and cook starch, 1 Credits, 2 Level. Prepare and cook basic vegetable protein dishes, 1 Credits, 2 Level. Cook-chill foods, 4 Credits, 3 Level. Cook-freeze foods , 4 Credits, 3 Level. Provide a cook-freeze or cook-chill food service to clients, 4 Credits, 3 Level. Prepare, cook and finish fresh pasta dishes, 3 Credits, 3 Level. Develop and implement new recipes and menus, 7 Credits, 5 Level. Prepare and clear areas for table service, 1 Credits, 3 Level. Provide a table service, 2 Credits, 3 Level. Provide a table drink service, 4 Credits, 3 Level. Provide a carvery/buffet service, 2 Credits, 3 Level. Source information about self employment opportunities, 3 Credits, 4 Level. Handle and record refunds, 2 Credits, 3 Level.

ASSOCIATED ASSESSMENT CRITERIA

Integrated assessment: The entire qualification is based on the assumption that assessment is ongoing. Learners are provided with the opportunity to display competence in the various components through a combination of theoretical examinations, project-based assignments and tasks, practical performance and testing of underpinning knowledge concepts. Each academic grade is based on a variety of mid- and end-term examinations, together with assignments and a final examination. Many of the final examinations are based on external examinations and are completed at the internationally accepted standards set out by these organisations. Included in these are examinations from the Educational Institute of the American Hotel & Lodging Association, City & Guilds and ICDL. Experiential Learning Experience is assessed on the basis of defined unit standard requirements for the sector, as set out by THETA. These assessments are performed by accredited assessors, and are performed in real-world situations whenever possible. Practical work assessments are also integrated with reports produced by the learners, together with assessment reports produced by operating department heads in the areas where learners are receiving practical instruction.

INTERNATIONAL COMPARABILITY

As the qualification makes use of academic materials developed by the American Hotel & Lodging Associations' Educational Institute for use by learners internationally, the DipCM compares very favourably with international equivalents. See also Articulation possibilities with related qualifications for information regarding articulation agreements in place. The qualification is recognised as an equivalent 3-year qualification by similar institutions in Australia, Switzerland and the United States of America. In addition to this, practical experiential training and experience is gained throughout the duration of the qualification by the learner from recognised international hospitality organisations. With the experience gained in these international level properties, standards of performance and ability are based on internationally accepted norms, and as such are internationally comparable.

ARTICULATION OPTIONS

This qualification has been developed to enhance professional practice across the broad range of hospitality management disciplines. As a result, learners will find many opportunities to enhance their qualifications through a range of qualifications in both management and service fields. At present, formal articulation agreements are in place with Johnson & Wales University, Rhode Island, USA; Hotel Institute Montreux, Montreux, Switzerland; Swiss Hotel School Glion, Glion, Switzerland; and Blue Mountains International Hotel School, Sydney, Australia. These agreements will allow a learner who has successfully completed studies towards the DipCM qualification to take up further study options at any of these institutions. In all cases, the articulation agreements allow for course credits to be advanced to a learner towards the completion of either a Bachelor of Arts or a Bachelor of Sciences degree level qualification at these institutions. The credit values differ slightly, as do the specific requirements for qualification completion, but in all instances learners will be accepted into the final year of study at these institutions. Many additional credit exemptions from the Educational Institute of the American Hotel & Lodging Association are open to learners who successfully complete studies towards the AH&LA Hospitality Management Diploma. These credits can be applied by the learner toward further Specialisation Certification study in specialised hospitality industry fields, such as Rooms Division Management, Food & Beverage Management, Human Resources Management, Accounting & Financial Management, Club Management, International Hotel Management, and Marketing & Sales Management.

MODERATION OPTIONS

The institution offering learning that will enable the achievement of the DipCM qualification is accredited as an educational training provider with the industry sector SETA. Assessment and moderation of exit-level outcomes components is conducted by full-time faculty members of the institution, as well as by external examination and moderation bodies such as the Educational Institute of the American Hotel & Lodging Association, registered Assessors of the Tourism, Hospitality & Sport Education & Training Authority, City & Guilds Examination Body, and the International Computer Driving Licence Foundation, amongst others.

CRITERIA FOR THE REGISTRATION OF ASSESSORS

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REREGISTRATION HISTORY

As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2009.

NOTES

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LEARNING PROGRAMMES RECORDED AGAINST THIS 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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