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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare and Cook Complex Game and Poultry Dishes

SAQA US ID	UNIT STANDARD TITLE
7826	Prepare and Cook Complex Game and Poultry 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 prepare and cook complex game and poultry dishes which will satisfy his/her customers according to organisational requirements

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner should have successfully completed the unit Prepare and cook of complex meat and offal dishes (FP45)

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 main contamination threats when preparing, cooking and storing complex game and poultry dishes are described and the procedures of preventing contamination are explained.

ASSESSMENT CRITERION 2

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

SPECIFIC OUTCOME 2

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

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The quality criteria to look for in frozen chilled and fresh game and poultry are described.

ASSESSMENT CRITERION 2

2. The quality criteria in cooked and finished game and poultry dishes are described.

ASSESSMENT CRITERION 3

3. The importance of rapidly cooling game and poultry products not for immediate consumption or maintaining it at a safe hot temperature after cooking is explained and applied in accordance with organisational quality requirements.

ASSESSMENT CRITERION 4

4. The required conditions/procedures for optimum safety during storage / holding of prepared uncooked- and cooked game and poultry dishes are described in accordance with organisational requirements.

ASSESSMENT CRITERION 5

5. Game and poultry preparations/ dishes not for immediate consumption are stored hygienically in accordance with organisational quality requirements.

SPECIFIC OUTCOME 3

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

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The current trends when making complex game and poultry dishes are described.

ASSESSMENT CRITERION 2

2. Game and poultry dishes that are suitable for a low fat diet are explained.

ASSESSMENT CRITERION 3

3. The appropriate preparation and cooking methods to be used to minimise fat in finished game and poultry dishes are described.

SPECIFIC OUTCOME 4

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

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The appropriate preparation and cooking methods for each type of game and poultry dish are described.

ASSESSMENT CRITERION 2

2. The procedures to minimise common faults when preparing and cooking game and poultry dishes are explained.

ASSESSMENT CRITERION 3

3. The required type, quantity and quality of ingredients for game and poultry dishes are selected in accordance with recipe specifications, quality criteria and organisational requirements.

ASSESSMENT CRITERION RANGE

The range of quality criteria is: texture, aroma, appearance, consistency.
The range of game is: Feathered: quail / guinea fowl or similar feathered game; Furred: buck / rabbit or similar furred game; other game: giraffe, elephant, crocodile, warthog or other similar game.
The range of poultry is: turkey, chicken, goose, duck.

ASSESSMENT CRITERION 4

4. The quality of game and poultry dishes is maximized by selecting and applying the correct preparation method in accordance with organisational requirements appropriate to the type of dish.

ASSESSMENT CRITERION RANGE

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

ASSESSMENT CRITERION 5

5. The quality of game and poultry 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, sautéing, baking, hot smoking, poaching, boiling, stir frying / shallow frying.
The range of finishing methods: dressing, garnishing, gratinating, coating, carving, saucing, glazing, portioning.

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 game and poultry dishes are listed and reasons for decisions to solve this are described.

ASSESSMENT CRITERION RANGE

The range of problems with production is: power cuts, equipment failure, availability / quality of ingredients, poultry has high fat content, game not hung long enough, customers dissatisfied with dish, staff untrained.

ASSESSMENT CRITERION 2

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

ASSESSMENT CRITERION 3

3. Possible suggestions regarding the selection, preparation and cooking of an alternative and suitable dish where turkey is unavailable for a Christmas menu are described.

ASSESSMENT CRITERION 4

4. A menu for a restaurant in a game reserve or game farm are explained and compiled.

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

Accreditation / Moderation

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 the realistic work 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, product sample, questioning and simulation. ?

Observation to cover a minimum of 2 types of game and 3 types of poultry, using different preparation, cooking and finishing methods.

(Range of methods: hanging, skinning, dicing, carving, portioning, cutting into steaks, boning , trimming, , stuffing, coating, mincing, trussing or tying,rolling, pressing, slicing, blanching / chilling, batting , singeing, eviscerating) (Range of cooking methods: braising, roasting, pot roasting, stewing, grilling, sauteing, baking, hot smoking, poaching, boiling, stir frying/ shallow frying)

(Range of game: feathered; quail/ guinea fowl or similar feathered game, furred; buck / rabbit or similar furred game, other game; giraffe / elephant / crocodile / warthog or other similar game)

(Range of poultry: turkey, chicken, goose, duck)(Range of finishing methods: dressing, garnishing, gratinating, coating, carving, saucing, glazing, portioning)?

Observation supplemented by questioning the learner to cover the remainder of the range.?

Simulation supplemented by questioning to cover problems with production.(Range of problems with production: power cuts, equipment failure, availability / quality of ingredients, poultry has high fat content, game not hung long enough, customers dissatisfied with dish, staff untrained)

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

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

3. 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 13,14,19,22,23)?

Organise and manage oneself (Specific Outcome 13,14,15,16,17,21)

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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