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

Develop and implement new recipes and menus 
SAQA US ID UNIT STANDARD TITLE
7850  Develop and implement new recipes and menus 
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  7 
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 develop and implement new recipes and menus which will satisfy his/her customer according to organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
None 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Consider requirements to be taken into account when new menu items are proposed for a new menu. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
Ways of how the style of the operation can influence proposed menu items are explained. 

ASSESSMENT CRITERION 2 
The presentation style required by the organisation is described and the reasons for complying with this style explained. 

ASSESSMENT CRITERION 3 
Cultural and religious influences that can impact on menu planning are described. 

ASSESSMENT CRITERION 4 
The quality standards that are required for proposed recipes are described. 

ASSESSMENT CRITERION 5 
Dietary requirements that should be taken into consideration when proposing a new menu item are described. 

ASSESSMENT CRITERION 6 
Appropriate food combinations and flavours are taken into account for a range of dietary requirements when new recipes are developed. 
ASSESSMENT CRITERION RANGE 
The range of dietary requirements is: Nutritional, religious, medical, ethnic/cultural and vegetarian.
 

ASSESSMENT CRITERION 7 
Resources (equipment, supplies, time and costing) are taken into account when recipe costs are calculated and their influence on the development of new menu items is explained. 
ASSESSMENT CRITERION RANGE 
The range of resources is: Number of staff, staff knowledge and skills, equipment, supplies, time and costing.
 

SPECIFIC OUTCOME 2 
Plan and prepare new recipes for development in accordance with organisational requirements. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
Reasons for considering kitchen staff skills when developing new menu items are explained. 

ASSESSMENT CRITERION 2 
The possible training needs that should be met by the organisation with the implementation of new menu items are described. 

ASSESSMENT CRITERION 3 
A range of information relating to new menu items is obtained from the relevant people. 
ASSESSMENT CRITERION RANGE 
The range of information is: Timeframes for introduction, recipe, supplies required and training required.
 

ASSESSMENT CRITERION 4 
Ingredient ratios, cooking times and temperatures for a range of varying quantities are specified for producing the recipe. 
ASSESSMENT CRITERION RANGE 
The range of varying quantities is: 1-10 portions, 11-50 portions and 51+ portions.
 

ASSESSMENT CRITERION 5 
The staff is briefed by demonstrating the correct procedure. 
ASSESSMENT CRITERION RANGE 
The range of staff is: own department, other departments.
 

ASSESSMENT CRITERION 6 
Reasons for obtaining feedback from staff on any operational problems are described. 

SPECIFIC OUTCOME 3 
Recipes are developed in accordance with the style and policy of the organisation. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
Suitable preparation and cooking techniques are used in accordance with the recipe. 

ASSESSMENT CRITERION 2 
Methods of production and presentation are practiced by the staff with the resources provided to them. 
ASSESSMENT CRITERION RANGE 
The range of resources is: number of staff, staff knowledge and skills, equipment, supplies and time.
 

ASSESSMENT CRITERION 3 
Adjustments to recipes based on practice sessions and feedback from staff are made. 

ASSESSMENT CRITERION 4 
The recipe is accurately recorded in a suitable format and distributed to the relevant people. 

ASSESSMENT CRITERION 5 
New menu items in line with organisational objectives and requirements are introduced. 

ASSESSMENT CRITERION 6 
Possible suggestions for adapting and implementing new menu items or recipes for different types of catering outlets are listed and the necessity therefore are explained. 
ASSESSMENT CRITERION RANGE 
The range of catering outlets is: University staff restaurant, Hotel restaurants, Franchise take-aways, hospitals, mine staff restaurant, private restaurants and theme restaurants.
 


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 ORGANISING 
Organise and manage oneself (Specific Outcome 12,13,14,21,22) 

UNIT STANDARD CCFO COLLECTING 
Collect, analyse, and evaluate information (Specific Outcome 16,18) 

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
  • This unit deals with the skills and knowledge required to develop and implement new menu items based on the requirements of the target market.
  • Learning should include knowledge and understanding of:
  • costing, yield testing and portion control
  • cultural and ethnic dining influences
  • seasonal products
  • menu balance.
  • religious dining influences
  • principles of nutrition, in particular the effects of cooking on the nutritional value of food
  • nutritional needs of target market
  • dietary requirements such as low fat, vegetarian, low cholesterol, diabetic etc
  • obtaining the relevant information on the new menu item/s
  • briefing staff on ingredients/cooking methods/presentation/time frames for introduction/practice sessions
  • organising and supervising practice session/s
  • obtaining feedback from staff
  • making any necessary adjustments
  • communicating feedback to relevant people
  • Learner could develop new menu items based on specific dietary, cultural or ethnic requirements. Learner should consult relevant people for their input. Menu item must be costed, tested, adjusted and recorded in an appropriate format, obtaining the relevant information on the new menu item/s
  • briefing staff on ingredients/cooking methods/presentation/time frames for introduction/ practice sessions
  • organising and supervising practice session/s
  • obtaining feedback from staff
  • making any necessary adjustments
  • communicating feedback to relevant people
  • Learner could be given the task of implementing several new menu items. These could be menu items that the learner has developed and/or menu items developed by colleagues. The learner should follow all the steps of the above process and ensure that all the relevant staff know and understand the cooking methods and presentation required for the new menu items. Organisational requirements should include the recipes/ photographs for the new menu items.
  • A portfolio of evidence of workplace experience would be valid.

    Performance systems
  • Ongoing measurement of the learner's ability to meet the standard is recommended
  • A new employee should be able to achieve this unit standard within 4 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
    Core  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    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 


    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.