SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Provide cook-freeze or cook-chill food service to clients

SAQA US ID	UNIT STANDARD TITLE
7823	Provide cook-freeze or cook-chill food service to clients
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	4
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "Reregistered"		2009-11-03	2011-07-31	SAQA 0160/05
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2012-07-31		2015-07-31

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 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 provide a cook-freeze or cook-chill food service to the client's satisfaction in accordance with organisational requirements.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

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

UNIT STANDARD RANGE

Range statements are included with specific outcomes as necessary.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Demonstrated and knowledge and understanding.

OUTCOME NOTES

1. Explain the importance of checking food during hand-over and the impact on the organisation of not doing so.

2. Explain the procedures that must be followed when food that is checked does not meet requirements.

3. Explain the importance of recording the correct information on the correct documentation.

4. State organisational requirements when providing a cook-freeze and cook-chill service to clients.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes.

ASSESSMENT CRITERION NOTES

This unit standard must be assessed in the realistic working environment.

It is recommended that this unit standard be assessed in conjunction with other unit standards.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation and simulation.

Simulation to cover problems experienced.

ASSESSMENT CRITERION RANGE

Problems experienced: insufficient or damaged stock, freezer failure.

ASSESSMENT CRITERION 3

3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

ASSESSMENT CRITERION 4

4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

ASSESSMENT CRITERION 5

5. Counsel the learner on future assessments, necessary learning and further qualifications.

SPECIFIC OUTCOME 2

Demonstrated ability to make decisions about practice and to act accordingly.

OUTCOME NOTES

5. Check cook-freeze/cook-chill food received to ensure that it is at the correct temperature.

6. Store deliveries received immediately under correct conditions.

7. Monitor and record freezer room temperatures in line with safe hygienic practices.

8. Follow stock rotation procedures in line with first-in-first-out principles.

9. Maintain accurate records of goods received and issued and make these available to relevant persons.

10. Issue and pack cook-freeze/cook-chill foods in accordance with orders received.

11. Check cook-freeze/cook-chill foods issued during hand-over.

12. Secure storage areas from unauthorised access at all times.

13. Given a problem, decide what action to take and give reasons for that choice. (Range of problems experienced: insufficient or damaged stock, fridge/freezer failure)

14. Complete all work in an organised and efficient manner taking account of priorities and deadlines.

15. Order cook-freeze/cook-chill food using the appropriate documentation.

16. Carry out checks to ensure that cook-freeze/cook chill food received is of the correct quality.

17. Store stocks in satellite kitchens under correct conditions.

18. Thaw or heat food in accordance with instructions.

19. Maintain correct temperature of food prior to service.

20. Place food on trolleys and hand over to appropriate person.

21. Clean work areas and trolleys correctly after use.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes.

ASSESSMENT CRITERION NOTES

This unit standard must be assessed in the realistic working environment.

It is recommended that this unit standard be assessed in conjunction with other unit standards.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation and simulation.

Simulation to cover problems experienced.

ASSESSMENT CRITERION RANGE

Problems experienced: insufficient or damaged stock, freezer failure.

ASSESSMENT CRITERION 3

3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

ASSESSMENT CRITERION 4

4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

ASSESSMENT CRITERION 5

5. Counsel the learner on future assessments, necessary learning and further qualifications.

SPECIFIC OUTCOME 3

Demonstrated ability to learn from our actions and to adapt performance.

OUTCOME NOTES

22. Given a customer who requests a range of cook-frozen foods not currently available due to various reasons, describe what actions would be appropriate.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes.

ASSESSMENT CRITERION NOTES

This unit standard must be assessed in the realistic working environment.

It is recommended that this unit standard be assessed in conjunction with other unit standards.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation and simulation.

Simulation to cover problems experienced.

ASSESSMENT CRITERION RANGE

Problems experienced: insufficient or damaged stock, freezer failure.

ASSESSMENT CRITERION 3

3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

ASSESSMENT CRITERION 4

4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

ASSESSMENT CRITERION 5

5. Counsel the learner on future assessments, necessary learning and further qualifications.

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 13,22)

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself (Specific Outcome 9,10,11,14,17,18,19)

UNIT STANDARD CCFO CONTRIBUTING

Personal Development - Participate as a responsible citizen (Specific Outcome 1,2,5,6,7,8,16)

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 can best be achieved by observation of a successful operation that provides this type of service.

Visit an operation that provides this service to clients and observe how it is done. Note any specific points, which could be valuable. Note where this service could be improved upon.

Performance systems

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

Ongoing measurement of the learner's ability to meet this unit standard is recommended.

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.

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