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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare and Cook Complex Meat and Offal Dishes

SAQA US ID	UNIT STANDARD TITLE
7824	Prepare and Cook Complex Meat and Offal 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 5	NQF Level 05	8
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 produce meat and offal dishes which will satisfy his/her customers according to organisational requirements.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Learners should have completed 2FP1: Prepare and cook Meat, Game, Poultry & Offal dishes.

UNIT STANDARD OUTCOME HEADER

Demonstrated knowledge and understanding:

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Clean and maintain preparation and cooking areas and equipment.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

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

ASSESSMENT CRITERION 2

2. The main contamination threats when preparing, cooking and finishing complex meat and offal dishes described and the procedures of preventing contamination are explained.

ASSESSMENT CRITERION 3

3. The preparation areas and equipment are cleaned and fully maintained throughout the production period according to basic hygiene principles.

ASSESSMENT CRITERION 4

4. The cooking areas and equipment are cleaned and fully maintained throughout the production period according to basic hygiene principles.

SPECIFIC OUTCOME 2

Select and store meat products hygienically and safely according to organisational quality requirements.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Quality criteria to look for in frozen and fresh meat or offal are described.

ASSESSMENT CRITERION 2

2. The reasons for maintaining meat and offal not for immediate use at a safe temperature before cooking are explained.

ASSESSMENT CRITERION 3

3. The required conditions/procedures for optimum safety during storage / holding of raw or cooked meat and offal are described and hygienically stored in accordance with organisational requirements.

ASSESSMENT CRITERION 4

4. The importance of rapidly cooling meat and offal not for immediate use and/or maintaining it at a safe hot temperature after cooking is explained.

SPECIFIC OUTCOME 3

Describe methods of minimising the fat content of meat dishes so that it is suitable for a low fat diet.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The methods of minimizing fat when preparing meat and offal are described.

ASSESSMENT CRITERION 2

2. The current trends when preparing meat and offal dishes for cooking are described.

ASSESSMENT CRITERION 3

3. Meat and offal dishes suitable for a low fat diet are described.

SPECIFIC OUTCOME 4

Prepare and cook complex meat dishes by applying the correct method in accordance with organisational requirements.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The procedures to control portions and minimise waste are described.

ASSESSMENT CRITERION 2

2. The procedures to minimise common faults in meat and offal dishes are described.

ASSESSMENT CRITERION 3

3. Methods for checking that meat and offal dishes are cooked to the correct degree are explained.

ASSESSMENT CRITERION 4

4. The required type, cut, quantity and quality of meat and offal and other ingredients are selected in accordance with recipe specifications, quality criteria and organisational requirements.

ASSESSMENT CRITERION RANGE

The range of quality criteria is: texture, aroma, appearance.
The range of meat is: beef, lamb, pork, veal, ham, bacon.
The range of offal is: tongue, oxtail, heart, tripe, sweetbreads, liver and kidneys.

ASSESSMENT CRITERION 5

5. The quality of meat dishes is maximized by selecting and applying the correct preparation method together with other ingredients in accordance with organisational requirements appropriate to the type of dish.

ASSESSMENT CRITERION RANGE

The range of preparation methods is: carving, portioning, cutting into steaks, boning, dicing, trimming, skinning, stuffing, coating, mincing, trussing or tying, rolling, batting, slicing, blanching / re-freshing.

ASSESSMENT CRITERION 6

6. The quality of meat dishes is maximized by selecting and applying the correct cooking and finishing method in accordance with organisational requirements.

ASSESSMENT CRITERION RANGE

The range of cooking methods is: braising, roasting, pot roasting, stewing, grilling, sauteing, baking, hot smoking, poaching, boiling, stir frying / shallow frying.

SPECIFIC OUTCOME 5

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

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Problems associated with the production, of complex meat dishes are listed and reasons for decisions to solve this are described.

ASSESSMENT CRITERION RANGE

The range of problems with production is: equipment failure, power cuts, availability / quality of ingredients, customer / staff problems, meat contains large amount of fat or bone, offal is not cleaned.

ASSESSMENT CRITERION 2

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

ASSESSMENT CRITERION 3

3. Possible suggestions in terms of the selection of meat and offal dishes for an international restaurant at an airport or holiday resort are described.

ASSESSMENT CRITERION 4

4. Possible suggestions of altering the preparation, cooking and presentation of meat and offal dishes in order to keep up with current trends are explained.

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 categoriesa) 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.

UNIT STANDARD ASSESSOR CRITERIA

ASSESSMENT CRITERIA :The assessor must :

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

This unit standard must be assessed in a realistic working environment .?

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

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

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

Observation to cover a minimum of 4 preparation and 4 cooking methods. ?

(Range of meat: beef, lamb , pork, veal, ham, bacon)?

(Range of offal: tongue, oxtail, heart, tripe, sweetbreads, kidneys and liver)?

(Range of methods: carving, portioning, cutting into steaks, boning , dicing , trimming, skinning, stuffing, coating, mincing, trussing or tying ,rolling, batting, slicing, blanching / re-freshing)?

(Range of cooking methods: braising, roasting, pot roasting, stewing, grilling, sauteing, baking, hot smoking, poaching, boiling, stir frying / shallow frying)?

Observation supplemented by questioning to cover the remaining range. ?

Simulation to cover problems with production. (Range of problems with production: equipment failure, power cuts, availability / quality of ingredients, customer / staff problems, meat contains large amount of fat or bone, offal is not cleaned

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

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

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

REREGISTRATION HISTORY

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

UNIT STANDARD NOTES

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

2. Range statements are included with specific outcomes as necessary.

3. The following critical cross-field outcomes are covered in this unit standard under the specific outcomes section. They are not assessed directly, but are assessed holistically through the outcomes as indicated.?

Identify and solve problems (Specific Outcome 23,25,26)?

Organise and manage oneself (Specific Outcome 17,18,19,20,24)

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
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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