SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare and cook basic pasta dishes

SAQA US ID	UNIT STANDARD TITLE
7805	Prepare and cook basic pasta dishes
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-
FIELD			SUBFIELD
Field 11 - Services			Hospitality, Tourism, Travel, Gaming and Leisure
ABET BAND	UNIT STANDARD TYPE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
Undefined	Regular	Level 2	NQF Level 02	2
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "Reregistered"		2018-07-01	2023-06-30	SAQA 06120/18
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2026-06-30		2029-06-30

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

This unit standard does not replace any other unit standard and is not replaced by any other unit standard.

PURPOSE OF THE UNIT STANDARD

The learner will be able to produce a selection of basic pasta dishes minimising wastage and without disrupting others in their work.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner should have a basic knowledge of food preparation and cooking.

UNIT STANDARD RANGE

Range statements are included with specific outcomes as necessary.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Clean and maintain preparation and cooking areas and equipment when preparing and cooking basic pasta dishes.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

The main contamination threats when preparing and cooking pasta dishes are described.

ASSESSMENT CRITERION 2

The importance of keeping preparation and cooking areas and equipment hygienically clean is explained.

ASSESSMENT CRITERION 3

Preparation and cooking areas and equipment are hygienically cleaned prior to and after use according to OHS Act specifications.

SPECIFIC OUTCOME 2

Prepare, cook and finish basic pasta dishes applying the correct methods in accordance with organisational requirements.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

The importance of the relationship between time and temperature when cooking pasta dishes in terms of food hygiene and quality of food.

ASSESSMENT CRITERION 2

The correct type, quality and quantity of pasta and other ingredients are selected according to organisational requirements.

ASSESSMENT CRITERION RANGE

The range of pasta types is: Dried white or green/flavoured or whole-wheat.

ASSESSMENT CRITERION 3

Pasta and other ingredients are combined, prepared and cooked in accordance with recipe specifications and according to organisation and customer requirements.

ASSESSMENT CRITERION RANGE

The range of pasta to be cooked is: Lasagne, cannelloni, noodles, spaghetti, filled pasta and pasta shapes.

ASSESSMENT CRITERION 4

Pasta dishes are cooked and finished by using the appropriate method and according to organisational requirements.

ASSESSMENT CRITERION RANGE

The range of pasta dishes is: Salads or starters, hot main dishes.

SPECIFIC OUTCOME 3

Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Problems associated with the production, of basic pasta dishes are listed and reasons for decisions to solve this are described.

ASSESSMENT CRITERION RANGE

The range of problems with production is: Scalds or burns, required type of pasta unavailable, pasta over or under cooked, pasta sticks to each other, pasta prepared too far in advance, no salt and or oil added to water.

ASSESSMENT CRITERION 2

Work is completed in an organised and efficient manner taking priorities and deadlines into account.

ASSESSMENT CRITERION 3

Suggestions in terms of selecting and presenting pasta dishes for a range of establishments are described.

ASSESSMENT CRITERION RANGE

The range of establishments is: Buffet in a 3 - 5 star hotel, up market A la carte restaurant, canteen or cafeteria, take-away.

ASSESSMENT CRITERION 4

The selection and cooking of pasta dishes for a customer with gluten intolerance are described.

ASSESSMENT CRITERION 5

Appropriate pasta dishes as starters and main courses for a vegetarian customer are listed and described.

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA.
Such an institution will also be registered with the relevant SETA.

4. Moderation of assessment will be done by the relevant ETQA at its discretion.

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred.

The specific outcomes can be applied in a range of contexts.

Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

The specific outcomes are comparable to outcomes used internationally.

We therefore structured outcomes using the format noun + verb + condition (modifying phrase)
Specific outcomes have been split into three categories:
a) knowledge and understanding (what the learner must know and understand)
b) decision-making and acting (what the learner must do)
c) adapting performance ( including reflexive competence)
In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

If competencies are to be clustered in a meaningful way, then these unit standards cannot be split.

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO IDENTIFYING

Identify and solve problems (Specific Outcome 11,13,14,15)

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself (Specific Outcome 6,7,9,12)

REREGISTRATION HISTORY

As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015.

UNIT STANDARD NOTES

Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

Recommendations and Exemplars for the design of:

Learning/Curriculum

Learning would best be achieved by practising various appropriate methods of preparation and cooking of basic pasta dishes.

Experiment with the cooking of different types of pasta.
1. Prepare and bake lasagne, using green lasagne noodles.
2. Prepare and bake spinach and ricotta filled cannelloni with a Napoletana sauce.
3. Prepare and cook a pasta dish 'al dente' with a cream based sauce.
4. Prepare a tuna noodle salad, using whole-wheat pasta shapes.
5. Prepare and cook cheese filled green tortellini with an Alfredo sauce.
6. Prepare and cook tagliatelle 'al dente' with a browned sage butter.

Why do we add oil to water in which pasta is cooked?

Performance systems

Ongoing measurement of the learner's ability to meet this standard is recommended. The candidate's competence on this standard should be checked prior to employment.

A new employee should be able to achieve this standard within 3 months of being trained.

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
Elective	23853	GETC: Domestic Services	Level 1	NQF Level 01	Passed the End Date - Status was "Reregistered"	2023-06-30	SERVICES
Elective	14111	National Certificate: Professional Cookery	Level 4	Level TBA: Pre-2009 was L4	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA
Elective	61596	National Diploma: Food and Beverage Management	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	As per Learning Programmes recorded against this Qual
Elective	14112	National Diploma: Professional Cookery	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA

PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD:

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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