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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Prepare and present food for cold presentation 
SAQA US ID UNIT STANDARD TITLE
7806  Prepare and present food for cold presentation 
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 3  NQF Level 03  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
2024-06-30   2027-06-30  

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 prepare and attractively garnish and present a variety of dishes for cold presentation which satisfy customer and organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The candidate must 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 presenting food for cold presentation. 
OUTCOME NOTES 
16. Given customers who are Kosher, Halaal or vegetarian, describe how to adapt performance in selecting and preparing suitable dishes for cold presentation.

17. Select appropriate food items for cold presentation at a cocktail party, which will be followed by a three-course meal. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The main contamination threats when preparing and storing canapés, open sandwiches and food for cold presentation are described. 
ASSESSMENT CRITERION NOTES 
  • This unit may only be assessed in a realistic working environment.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 
    		•

    ASSESSMENT CRITERION 2 
    The importance of keeping preparation areas and equipment hygienically clean and the impact on the organisation if not doing so is explained. 

    ASSESSMENT CRITERION 3 
    Preparation areas and equipment are hygienically cleaned prior to use. 

    ASSESSMENT CRITERION 4 
    Finished products not for immediate consumption are stored in accordance with OHS Act requirements. 

    SPECIFIC OUTCOME 2 
    Prepare, cook and finish food for cold presentation in accordance with organisational requirements. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The correct accompaniments for the relevant items to be served are described. 

    ASSESSMENT CRITERION 2 
    The importance of visually appealing finished products is described. 

    ASSESSMENT CRITERION 3 
    The correct combination, type, quality and quantity of ingredients for food for cold presentation are selected in accordance with recipe specifications and organisational requirements. 
    ASSESSMENT CRITERION RANGE 
  • The range of other ingredients is: Cooked or cured meats or poultry, cooked or cured fish or shellfish, fresh vegetables or fruit, preserved vegetables or fruit, eggs, cheese, cream toppings.
  • The range of bases is: Fresh toast or bread, pre-prepared puff pastry, pre-prepared short pastry, rye or crisp bread, biscuits.
     
    		•

    ASSESSMENT CRITERION 4 
    Food for cold presentation is prepared, finished and presented by selecting the appropriate preparation and finishing method according to the organisation and customer requirements. 
    ASSESSMENT CRITERION RANGE 
  • The range of food products is: Cooked or cured meats or cooked poultry, pre-prepared pates or terrines or pies, fish or shellfish.
  • The range of methods is: Slicing, portioning, dressing, garnishing.
     
    		•

    SPECIFIC OUTCOME 3 
    Respond to unexpected situations by adapting preparation and cooking performance. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Possible suggestions in terms of selecting and preparing suitable dishes for cold presentation for Kosher, Halaal or vegetarian customers are described. 

    ASSESSMENT CRITERION 2 
    Possible suggestions in terms of food items for cold presentation at a cocktail party, which will be followed by a three-course meal, are 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 11,14,16,17) 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 7,8,9,15) 

    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 practicing preparation and presentation of various dishes for cold presentation.
  • Practice preparation of various dishes for cold presentation.
  • Prepare and garnish canapes with various toppings, using rye or crisp bread as a base.
  • Prepare a cold filling for savoury tartlets.
  • Prepare a cold savoury filling for bouchees.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended.
  • 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  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.
     
    NONE 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.