SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

Diploma: Catering Management 
SAQA QUAL ID QUALIFICATION TITLE
61891  Diploma: Catering Management 
ORIGINATOR
Berea College of Technology (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
Advanced Certificate  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 N/A: 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 06120/18  2018-07-01  2018-12-31 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2019-12-31   2023-12-31  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

The purpose of this qualification is to provide learners with the opportunity to acquire practical and theoretical skills required to perform the job functions in the catering industry. Learners will become accustomed to the procedures of managing food service operation and develop managerial and practical skills for commercial food service. The successful learner will have knowledge of culinary studies, food and beverage studies, hygiene and nutrition as well as managerial and administrative tasks, and will be able to work effectively in this industry.

Rationale:

This qualification is intended for learners who wish to gain skills and a broad knowledge of the catering field. Learners achieving this qualification will achieve a level of competency in the areas relevant to catering management. The programme has been designed to meet the requirements of industry and the successful learner will be able to work efficiently and effectively in the field of catering management. The successful learner would have developed a sound foundation for managerial progression in the catering industry including entrepreneurial skills. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • An FET Certificate at NQF Level 04/Equivalent in Catering Management.

    Access to the Qualification:
  • Learners achieving Grade 12/Equivalent will be accepted into this programme. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    NQF Level: 05.
    Credits: Min 240 credits.
  • Fundamental:
    > Level 04; Level 05; Level 06; Total.
    > 12 credits; 29 credits; 0 credits; 41 credits.
  • Core:
    > Level 04; Level 05; Level 06; Total.
    > 0 credits; 166 credits; 0 credits; 166 credits.
  • Elective:
    > Level 04; Level 05; Level 06; Total.
    > 0 credits; 41 credits; 0 credits; 41 credits.
  • Total; Level 04: 12 credits.
  • Total; Level 05: 236 credits.
  • Total; Level 06: 0 credits.
  • Total credits; 248 credits.

    Fundamental Unit Standards:

    Title; Credits; Level:
  • Demonstrate skills required for financial planning-usage of books for accounting, controlling accounts and analyzing financial statements; 03; Level 04
  • Understand and explain the necessity of maintaining a complete and accurate record of catering operations; 03; Level 04.
  • Understanding the communication process; 02; Level 04.
  • Knowledge as to why communication is important to managers; 02; Level 04.
  • Knowledge in the steps to analyze and resolve conflict; 02; Level 04.
  • Knowledge of motivation skills and ability to compare and contrast the four approaches to understanding work; 03; Level 05.
  • Demonstrate the ability to design, implement an effective management system; 03; Level 05.
  • Knowledge on ways managers can use rewards and goals for staff motivation; 03; Level 05.
  • Ability to describe needs of individuals affects motivation and performance; 03; Level 05.
  • Knowledge on how to recognize micro-organisms, their purpose and the differences between beneficial and harmful micro-organisms; 06; Level 05.
  • Understand legal implications of the various types of communicable diseases and controlling these diseases; 06; Level 05.
  • Knowledge and the important aspects in dealing with customer dissatisfaction; 03; Level 05.
  • Knowledge on the historical background of the catering industry and the concept of professional ethics; 02; Level 05.

    Core Unit Standards:

    Title; Credits; Level:
  • Demonstrate the correct procedure for table etiquette; 03; Level 05.
  • Illustrate the organization chart of hotels and restaurants; explain the duties of the kitchen brigade; 04; Level 05.
  • Knowledge of industrial catering and it's important aspects; 04; Level 05.
  • Ability to list foods and their accompaniments; 04; Level 05.
  • Identify restaurant tableware; 04; Level 05.
  • Demonstrate and list methods of producing cocktails; 04; Level 05.
  • Demonstrate skills in drawing up a menu in the correct format; 03; Level 05.
  • Understand how menus are a communication tool and a marketing tool; 04; Level 05.
  • Demonstrate the setting of a table i.e. the linen, cutlery and different kinds of table accessories; 05; Level 05.
  • Demonstrate the meeting, greeting and seating of guests by using knowledge of the criteria; 04; Level 05.
  • Understand and describe the different methods of cookery and state examples of menus for each method; 03; Level 05.
  • Knowledge of the preparation techniques involved in the producing of a wide range of dishes; 05; Level 05.
  • Demonstrate drawing up of a job description for the kitchen and describe the role of each category of employee within the kitchen; 05; Level 05.
  • Understand the forms of kitchen organization and compile organization charts for different scenarios; 05; Level 05.
  • Understand the interdependence of departments and what factors they have in common and the knowledge of why no department can exist independently of others; 04; Level 05.
  • Ability to describe the safety requirements and the necessity of wearing protective clothing; 03; Level 05.
  • Describe the causes of accidents and how to prevent them from occurring and how to treat resulting injuries; 04; Level 05.
  • Knowledge on how to deal with types of fires and explosions and how to be aware of potential fire hazards; 05; Level 05.
  • Ability to describe and classify kitchen equipment; 04; Level 05.
  • Demonstrate how to compile schedules for different scenarios; 04; Level 05.
  • Ability to comment on technological developments in equipment designing and usage; 04; Level 05.
  • Knowledge of the rules pertaining to menu planning and the different types of menus available; 05; Level 05.
  • Understand the uses of each commodity and their storage and packaging requirements; 04; Level 05.
  • Ability to identify various methods of maintaining personal and kitchen hygiene; 04; Level 05.

    Elective Unit Standards:

    Title; Credits; Level:
  • Knowledge of a variety of restaurants, how to classify and describe them; 04; Level 05.
  • Understand the concept of mini bars and vending machines; 04; Level 05.
  • Ability to discuss the production of beer and the various non-alcoholic beverages and aperitifs; 05; Level 05.
  • Ability to distinguish between menus-table d'hotel and a la carte menu; 05; Level 05.
  • Ability to discuss the concept of good food and successful catering and the different types of catering outlets; 03; Level 05.
  • Describe the appropriate methods for the cooking of different commodities; 05; Level 05.
  • Demonstrate skills required for planning, decision making styles and problem solving in the operational and customer services perspectives; 05; Level 05.
  • Understanding the leadership role, characteristics of good leaders; 03; Level 05.
  • Ability to list problem areas in costing and the principles of purchasing; 03; Level 05.
  • Demonstrate skills required for training staff in the sales areas; 04; Level 05. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Control stock levels of a catering outlet.

    2. Control administrative and financial functions of a catering outlet.

    3. Perform functions with respect to food service management.

    4. Preparation of a variety of foods.

    5. Preparation of beverages (Alcoholic and Non-alcoholic).

    6. Plan and design various food service establishments.

    7. Identify relationships between the various related service industries.

    8. Promote health, safety and sanitation requirements in the catering industry.

    9. Establish and promote healthy relationships with staff.

    10. Establish and promote healthy relationships with customers with respect to a customer's ethnic background in South Africa.

    11. Monitor and control all the operational aspects of the catering industry.

    12. Promote all aspects of management in the catering field.

    13. Identify and promote the use of technology in the catering industry.

    14. The creation and promotion of effective marketing strategies.

    15. Identify problems associated with the catering industry and implement relevant solutions.

    Critical Cross Field Outcomes:

    1. Critical Cross Field Outcome, identifying and solving problems in which problem solving is required, as identified in the Exit Level Outcomes and Associated Assessment Criteria.
    2. Working effectively with the others as a member of a team or group, is necessity as specified in the Associated Assessment Criteria.
    3. Activities' requiring the self organization and management relates to the Exit level Outcomes and the Associated Assessment Criteria.
    4. Collecting, analysing, organizing and critically evaluating information relates to the Exit Level Outcomes.
    5. Communicating effectively is an explicit requirement of the qualification and relates to both the Associated Assessment Criteria and the Exit level Outcomes.
    6. The use of science and technology is employed effectively and relates to the Exit Level Outcomes and Associated Assessment Criteria.
    7. The qualification demands a great level of understanding of the catering industry and related fields.
    8. The Associated Assessment Criteria show contribution to the full personal development of each learner and the social and economic development of the society at large. This also contributes to the development of the entrepreneurial skills for the learner. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Food and beverage stock control methods discussed explained and researched.
    > Analyze and identify the various factors relating to stock levels, control, storage, issue of equipment, receipts and the products.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Perform the necessary administration tasks relating to food and beverage controls.
    > Financial planning, the preparation and analysis of financial statements.
    > Administer and control food costing.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Preparation and servicing of the dining and bar areas.
    > Servicing the menu and beverage lists.
    > Conduct of staff taking into consideration work etiquette and hygiene.
    > Supervision of staff and products with respect to food service management.
    > Adhering to all food service management policies.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Production of a range of food items.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Production of a range of beverages (Alcoholic and Non Alcoholic).

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Employ the necessary services to plan and design new and existing business opportunities.
    > Conduct a feasibility study for new and existing business opportunities.

    Associated Assessment Criteria for Exit Level Outcome 7:
  • Examine and differentiate between the relationships in the catering industry and the tourism and the hospitality industries.
    > Explain the various impacts that related industries impose on the catering industry.
    > Consider past, current and future developments in related industries and their effect on the catering industry.

    Associated Assessment Criteria for Exit Level Outcome 8:
  • Appropriate health, safety and sanitation policies are adhered to promote health, safety and sanitation in the related workplace.

    Associated Assessment Criteria for Exit Level Outcome 9:
  • Ensure that all Human Resources policies are adhered to in the work place.
    > Develop and foster proper communication channels for all staff.
    > Conducting and documenting appropriate disciplinary and grievance procedures.
    > Identifying and communication of relevant job functions to staff.
    > Communicate all company policies and procedures.
    > Promotion of team work in the industry.

    Associated Assessment Criteria for Exit Level Outcome 10:
  • Identify and communicate customer care policy to staff.
    > Identification of customer ethnic backgrounds in South Africa.
    > Service delivery in line with customer ethnic backgrounds from South Africa.

    Associated Assessment Criteria for Exit Level Outcome 11:
  • Identify all operational aspects of the catering industry.
    > Employ various methods to ensure control of all identified operational aspects.

    Associated Assessment Criteria for Exit Level Outcome 12:
  • Identify, differentiate between and employ all the areas of management with respect to the catering industry.

    Associated Assessment Criteria for Exit Level Outcome 13:
  • Identify the benefits of technology in the catering industry, including information technology.
    > The use of technology to promote efficiency and effectiveness in the catering industry.

    Associated Assessment Criteria for Exit Level Outcome 14:
  • Research and develop marketing strategies in keeping with the catering industry.
    > Employ marketing strategies to promote the business.
    > Perform self evaluations of employed marketing strategies on an ongoing basis for improvement.

    Associated Assessment Criteria for Exit Level Outcome 15:
  • Identify the various types of problems encompassing the following related areas: Business, Customers, Management, Health and Safety, Financial, Operational and technological.
    > Develop, document and provide solutions for problems identified in the catering industry.

    Integrated Assessment:
  • Integrated assessment is employed to assess the performance of the learner. Integrated assessment is applicable to formative and summative assessment, which is conducted at both the practical and theoretical levels. 
    		•

    INTERNATIONAL COMPARABILITY 
    Similar programmes in other countries such as the UK, Singapore and Australia compare favorably with the proposed programme, regarding:
  • Purpose and Outcomes.
  • Assessment criteria.
  • Degree of difficulty.
  • Notional learning time. 
    		•

    ARTICULATION OPTIONS 
  • The successful learner would have obtained sufficient credit to further their studies at other institutions permitting them. Learners can further their learning both horizontally and vertically. Credit obtained can be used as evidence for RPL, for entrance into other qualifications. 
    		•

    MODERATION OPTIONS 
  • Moderation ensures that learners are being assessed in a consistent, accurate and well-designed manner. Moderation includes both internal and external moderation. All assignments and tests are internally moderated. Suitably qualified moderators are used, which includes individuals from other Higher Education Institutions, Professional Associations or Industry Representatives.

    To ensure that moderation is credible, we make sure that the following guidelines are followed:
  • To ensure that the assessment covers the unit standards completed in the training programme.
  • To verify that the assessments are fair, valid, reliable and practical.
  • To identify the needs to redesign an assessment if need be.
  • To provide appeals procedure for the dissatisfied learners.
  • To evaluate the performance of assessors.

    Recommendation of a moderating body or bodies:
  • Moderators are used for assessments. Moderators are normally appointed from outside the institution i.e. either from a public tertiary institution or industry where the qualification of the moderator must be relevant to and a higher qualification level of the programme they are responsible for moderating. As a quality control mechanism the moderators must provide certified copies of their qualifications. 
    		•

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2009; 2012; 2015. 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Berea College of Technology (Pty) Ltd 


    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.