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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare, Cook and Finish Complex Vegetable Dishes

SAQA US ID	UNIT STANDARD TITLE
7840	Prepare, Cook and Finish Complex Vegetable 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	4
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 complex vegetable 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 vegetables for basic dishes for and salads. (FP36)

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 when preparing, cooking and finishing complex vegetable dishes.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

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

ASSESSMENT CRITERION 2

2. The main contamination threats when preparing and cooking vegetables are described and the procedures of preventing contamination are explained.

ASSESSMENT CRITERION 3

3. The required procedures/conditions for optimum safety during storage / holding of complex vegetable dishes are described.

ASSESSMENT CRITERION 4

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

ASSESSMENT CRITERION 5

5. Vegetables and preparations not for immediate use are hygienically stored.

ASSESSMENT CRITERION 6

6. Vegetable products not for immediate consumption hygienically stored.

SPECIFIC OUTCOME 2

Select ingredients for complex vegetable dishes against organisational quality criteria.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Seasonal variations on quality and availability of vegetables are described.

ASSESSMENT CRITERION 2

2. Current trends in relation to vegetarian dishes are described and the differences between vegan and vegetarian diets are explained.

ASSESSMENT CRITERION 3

3. Procedures to control portions and therefore minimise waste are described.

ASSESSMENT CRITERION 4

4. The quality criteria to look for in fresh vegetables are described.

ASSESSMENT CRITERION 5

5. The correct type, quantity and quality ingredients for complex vegetable dishes are selected in accordance with recipe specifications and quality criteria.

ASSESSMENT CRITERION RANGE

The range of quality criteria include: texture, aroma, flavour, consistency, appearance.

SPECIFIC OUTCOME 3

Prepare, complex vegetable dishes applying the correct preparation methods.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Methods to minimise and retain the nutritional value of vegetables during preparation and storage are described.

ASSESSMENT CRITERION 2

2. The preparation methods that can be used to increase fiber in vegetable dishes is described.

ASSESSMENT CRITERION 3

3. The nutritional value of vegetables is adequately retained during the preparation thereof.

ASSESSMENT CRITERION RANGE

The range of vegetables is: roots, tubers, bulbs, leaves, flower heads, stems, fungi, vegetable fruits (tomatoes), pulses, seeds, pods.

ASSESSMENT CRITERION 4

4. The most appropriate preparation method is demonstrated for the type of a vegetable dish in accordance with organisational requirements.

ASSESSMENT CRITERION RANGE

Range of preparation methods: skinning, peeling, pureeing, grating, blanching, refreshing, shredding / fine slicing, dicing, carving, turning, shaping, marinating.

ASSESSMENT CRITERION 5

5. Vegetables preparations are prepared in accordance with organisational quality standards.

ASSESSMENT CRITERION RANGE

Range of preparations: mousses, royales, purees, stuffings, terrines, pates, duxelles, timbales.

SPECIFIC OUTCOME 4

Cook and finish complex vegetable dishes applying the correct cooking and finishing methods.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Procedures to minimise common the fat content and faults when cooking complex vegetable dishes are explained.

ASSESSMENT CRITERION 2

2. The quality criteria to look for in cooked and finished vegetable dishes are described.

ASSESSMENT CRITERION 3

3. Organisational requirements when cooking and finishing complex vegetable dishes are described.

ASSESSMENT CRITERION 4

4. The nutritional value of vegetables and preparations are adequately retained during the cooking process.

ASSESSMENT CRITERION 5

5. The quality of complex vegetable 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: roasting, baking, shallow frying, stir frying, sauteing, deep frying.
The range of finishing methods is: dressing, saucing, garnishing, piping, glazing, coating, gratinating.

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 vegetable dishes are listed and reasons for decisions to solve this are described.rant are explained.

ASSESSMENT CRITERION RANGE

The range of problems with production: vegetables too large or too small, vegetables old or damaged by insects, vegetables out of season, unrealistic customer expectations.

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 are described for preparing fresh asparagus hollandaise as a starter, according to the menu but asparagus is not available from the supplier, although in season.

ASSESSMENT CRITERION 4

4. Possible suggestions in terms of the selection, cooking and presentation of vegetables and vegetarian dishes on a menu for a trendy restaurant 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.?

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

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

Observation to cover a minimum of 6 types of vegetables, 6 preparation methods, 2 preparations, 3 cooking and 3 finishing methods.? (

Range of vegetables: roots, tubers, bulbs, leaves, flowerheads, stems, fungi, legumes, vegetable fruits (tomatoes), pulses, seeds, pods)?

(Range of preparation methods: skinning, peeling, pureeing, grating, blanching, refreshing, shredding / fine slicing, dicing, carving, turning, shaping, marinating)?

(Range of preparations: mousses, royales, purees, stuffings, duxelles, timbales, terrines, pates)?

(Range of cooking methods: roasting, baking, shallow frying, stir frying, sauteing, deep frying, boiling, braising, stewing, steaming, poaching, grilling )?

(Range of finishing methods: dressing, saucing, garnishing, piping, glazing, coating, gratinating)?

Question the learner to cover the remaining range and problems with production.? (Range of problems with production: vegetables too large or too small, vegetables old or damaged by insects, vegetables out of season, unrealistic customer expectations)

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

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

4. 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 25,27,28)?

Organise and manage oneself (Specific Outcome 15,16,17,20,21,25,26)

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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