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

National Higher Certificate: Consumer Science: Food and Nutrition 
SAQA QUAL ID QUALIFICATION TITLE
66423  National Higher Certificate: Consumer Science: Food and Nutrition 
ORIGINATOR
Walter Sisulu University 
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 Higher Certificate  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  240  Level 5  NQF Level 06  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   2022-12-31  

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 
A Qualifying learner will be able to supervise and apply food preparation principles in a fresh convenience food production operation. He will be able to promote food products in specified food operations, to enhance the quality of life of the consumer. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
120 Credits at NQF level 5 

RECOGNISE PREVIOUS LEARNING? 
N 

EXIT LEVEL OUTCOMES 
a). Exit level outcomes:

1. Apply knowledge and skills in food preparation in a fresh convenience food production operation
2. Plan, organise and execute food promotions in a retail/exhibition environment
3. Assist in a fresh convenience food product operation at a supervisory level

b). Specified outcomes:

1. On obtaining this qualification learners should be able to:
  • Apply knowledge and understanding of food science, nutrition, food safety and hygiene in food preparation and production
  • Apply food/ingredient selection and handling procedures
  • Demonstrate advanced skills in preparation of selected food themes in small and mass quantities
  • Modify existing recipes to improve the quality of fresh convenience food products

    2.
  • Apply knowledge and understanding of marketing, consumer behaviour, food science, food preparation skills, nutrition, food safety and hygiene in food promotions
  • Analyse target consumer audience
  • Acquire and apply product/s knowledge
  • Prepare food products on-site
  • Display food product/s on-site
  • Exhibit verbal and non-verbal communication skills

    3.
  • Apply knowledge and understanding of managerial concepts, food science, food production skills and food safety and hygiene
  • Implement guidelines from management with regard to resource planning, organising, leading and control
  • Supervise operational processes in the production of fresh convenience food products
  • Apply / enter entrepreneurship in mass fresh convenience food production, as well as in planning and executing functions

    c). Critical outcomes:
  • Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation
  • Working effectively with others as a member of a team, group, organisation and community
  • Organise and manage time and activities responsibly and effectively
  • Collect, analyse, organise and critically evaluate information
  • Identify and solve problems in which solutions display that responsible decisions have been made, using critical creative thinking
  • Use science and technology effectively and critically, showing responsibility towards the environment and health of others
  • Communicate effectively, using visual, mathematical and/or language skills in the modes of oral and written presentation

    In order to contribute to the full personal development of each learner and the social and economic development of the society at large, it must be the intention underlying any programme of learning to make an individual aware of the importance of:
    1. Reflecting and exploring a variety of strategies to learn more effectively
    2. Participating as responsible citizens in the life of local, national and global communities
    3. Being culturally and aesthetically sensitive across a wide range of social contexts
    4. Exploring education and career opportunities, and
    5. Developing entrepreneurial opportunities and business skills based on sound management principles 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    1.
  • Knowledge and understanding of food science, nutrition, food safety and hygiene in food preparation and production have been applied according to set standards
  • Foods / ingredient selection and handling have been applied effectively
  • Advanced skills in the preparation of selected food themes have been demonstrated correctly
  • Recipes have been modified according to set standards

    2.
  • Knowledge and understanding of marketing, consumer behaviour, food science, food preparation skills, nutrition, food safety and hygiene have been applied according to set standards
  • Food promotion skills have been demonstrated effectively in classroom simulation

    3.
  • Knowledge and understanding of managerial concepts, food safety and hygiene have been applied according to set standards
  • Fresh convenience food products have been produced in mass quantities according to set standards
  • Management guidelines have effectively been implemented in a fresh convenience food production simulation
  • Entry / entrepreneurship have been applied in food production and functions according to set standards

    Integrated assessment:

    Formative and summative assessment:
    Formative assessment will take place by means of class tests, practical skills tests, assignments, exhibitions and demonstrations, as well as summatively in the form of an integrated final assessment of theory and practice 
    		•

    ARTICULATION OPTIONS 
    Vertical articulation with the First Degree: Consumer Science: Food and Nutrition. 

    MODERATION OPTIONS 
    As required by SERTEC 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    As required by SERTEC 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2006; 2009; 2012; 2015. 

    NOTES 
    N/A 

    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. Walter Sisulu University 


    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.