SAQA 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.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

National Certificate: Food Laboratory Practices: Dairy Laboratory Analyst 
SAQA QUAL ID QUALIFICATION TITLE
20212  National Certificate: Food Laboratory Practices: Dairy Laboratory Analyst 
ORIGINATOR ORIGINATING PROVIDER
SGB Dairy Technology   
QUALITY ASSURING BODY NQF SUB-FRAMEWORK
FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  130  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 0695/12  2012-07-01  2015-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2016-06-30   2019-06-30  

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 qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to perform quality evaluation techniques and procedures to establish the physical, chemical, sensory, compositional and microbiological quality of a range of dairy products.

This qualification will allow a person to advance to a food and beverages quality control and assurance practices or supervision qualification at NQF level 4. This qualification will enhance the social status and productivity within the dairy industry.

Rationale of the qualification:

This qualification reflects the workplace-based needs of the dairy industry that are expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the dairy industry and provides the flexibility to pursue a quality control and assurance career in the dairy industry and articulation within the food industry.

The level of flexibility within the range of electives will allow the individual to pursue a career as a quality control and assurance analyst within the food and beverage analytical, microbiological and biochemical laboratory environment leading to articulation within the laboratory supervision environment. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
A knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF level 1 and 2.

Recognition of Prior Learning:

This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
  • Fundamental: 39 credits
  • Core: 71 credits
  • Elective: The learner must choose a minimum of 20 credits
    Total: 130 credits 

  • EXIT LEVEL OUTCOMES 
    Qualifying learners can:

    Exit level outcome 1: Maintain and apply safety practices in a food quality assurance laboratory.
    Exit level outcome 2: Understand the nature and composition of milk and its components.
    Exit level outcome 3: Determine the quality of raw milk.
    Exit level outcome 4: Determine the quality of pasteurised milk, cream and fruit-milk mixtures.
    Exit level outcome 5: Determine the quality of butter and butter related spreads.
    Exit Level outcome 6: Determine the quality of ripened cheese.
    Exit Level outcome 7: Determine the quality of fermented dairy products.
    Exit Level outcome 8: Determine the quality of cottage cheese.
    Exit Level outcome 9: Determine the quality of dried dairy products.
    Exit level outcome 10: Determine the quality of dairy liquid long life products.
    Exit level outcome 11: Determine the quality of processed cheese products.
    Exit level outcome 12: Determine the quality of sweetened condensed milk products.
    Exit level outcome 13: Determine the quality of frozen dairy ice cream and ice cream related products. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Assessment criteria associated with Exit level Outcome 1:
  • Prepare glassware and media for determination procedures in a food laboratory according to standard operating procedures.
  • Maintain safety aspects regarding housekeeping, handling and storing of equipment and reagents in a food laboratory according to standard operating procedures.
  • Apply knowledge and comprehension regarding personal safety practices in a food quality control and assurance environment according to safety principles.
  • Maintain personal health, hygiene and presentation in a food quality control and assurance environment according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 2:
  • Apply knowledge and comprehension regarding the nature of milk and its transformation into commercial dairy products according to dairy scientific if and technological principles.
  • Apply knowledge and comprehension regarding microbiological principles in a dairy environment according to microbiological principles.
  • Apply knowledge and comprehension the functional components of milk according to dairy scientific principles.

    Assessment criteria associated with Exit level Outcome 3:
  • Evaluate the quality of raw milk in items of its protein stability, as indicated by the alisarol test according to standard operating procedures.
  • Evaluate the quality of raw milk in terms of its antibiotic content according to standard operating procedures.
  • Evaluate the quality of milk or a dairy products in terms of its titratable acidity according to standard operating procedures.
  • Evaluate the quality of raw milk in terms of its pH according to scientific principles.
  • Evaluate the quality of raw milk in terms of its fat content according to the Gerber Fat determination method.
  • Evaluate the quality of raw milk in terms of its solids-non-fat content according to standard operating procedures.
  • Evaluate the microbiological quality of raw milk according to pour plate methods according to standard operating procedures.
  • Monitor quality assurance practices in a dairy manufacturing environment according to standard operating procedures.
  • Evaluate the quality of raw milk in terms of its microbial load according to the resazurin test method
  • Evaluate the quality of raw cream in terms of its fat content according to the Babcock fat determination method.

    Assessment criteria associated with Exit level Outcome 4:
  • Evaluate the quality of milk or dairy products in terms of its titratable acidity according to standard operating procedures.
  • Evaluate the quality of pasteurised milk or dairy products in terms of its pH according standard operating procedures.
  • Evaluate the quality of pasteurised milk or dairy products in terms of its fat content according to the Gerber Fat determination method.
  • Evaluate the quality of pasteurised milk or dairy products in terms of its solids-non-fat content according to standard operating procedures.
  • Evaluate the microbiological quality of dairy products according to pour plate methods.
  • Monitor quality assurance practices in a dairy manufacturing environment according to standard operating procedures.
  • Evaluate the quality of pasteurised cream in terms of its fat content according to the Babcock fat determination method.
  • Evaluate the sensory quality of pasteurised milk according to sensory determination principles.
  • Evaluate the efficiency of milk or cream pasteurisation according to the phosphatase test.
  • Evaluate the quality of raw or pasteurised milk in terms of its freezing point according to standard operating procedures.
  • Evaluate the quality of fruit juice, fruit juice concentrate or fruit-milk mixture in terms of its Brix-acid ratio according to standard operating procedures.
  • Evaluate the quality of a fruit juice in terms of its Brix value according to standard operating procedures.
  • Evaluate the efficiency of homogenisation of a liquid dairy product according to the homogenisation index method.

    Assessment criteria associated with Exit level Outcome 5:
  • Evaluate the quality of raw cream in terms of its pH according to according to standard operating procedures.
  • Evaluate the microbiological quality of butter and butter related spreads according to pour plate methods.
  • Monitor quality assurance practices in a dairy manufacturing environment according to standard operating procedures.
  • Evaluate the quality of fat-, salt, moisture- and solids-non-fat content of butter according to the Kohman test method.
  • Evaluate the compositional and sensory quality of butter and butter related spreads according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 6:
  • Evaluate the compositional and sensory quality of ripened cheese according to standard operating procedures.
  • Evaluate the quality of cheese in terms of its salt content according to standard operating procedures.
  • Evaluate the quality of cheese in terms of its moisture content according the oven drying method.
  • Evaluate the quality of whey in terms of its titratable acidity according to standard operating procedures.
  • Evaluate the quality of cheese in terms of its pH according to standard operating procedures.
  • Evaluate the quality of ripened cheese in terms of its fat content according to the Gerber Fat determination method.
  • Evaluate the microbiological quality of ripened cheese according to pour plate methods according to standard operating procedures.
  • Monitor quality assurance practices in a dairy manufacturing environment according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 7:
  • Evaluate the compositional and sensory quality of fermented dairy products according to standard operating procedures.
  • Evaluate the quality of fermented dairy products in terms of its moisture content according the oven drying method.
  • Evaluate the quality of fermented dairy products in terms of its viscosity according to standard operating procedures.
  • Evaluate the quality of fermented dairy products in terms of its pH according to standard operating procedures.
  • Evaluate the quality of fermented dairy products in terms of its fat content according to the Gerber Fat determination method.
  • Evaluate the microbiological quality of fermented dairy products according to pour plate methods according to standard operating procedures.
  • Monitor quality assurance practices in a dairy manufacturing environment according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 8:
  • Evaluate the compositional and sensory quality of cottage cheese according to standard operating procedures.
  • Evaluate the quality of cottage cheese in terms of its moisture content according the oven drying method.
  • Evaluate the quality of cottage cheese in terms of its pH according to standard operating procedures.
  • Evaluate the microbiological quality of cottage cheese according to pour plate methods according to standard operating procedures.
  • Monitor quality assurance practices in a dairy manufacturing environment according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 9:
  • Evaluate the compositional and sensory quality of a dairy powder according to standard operating procedures.
  • Evaluate the quality of a dairy powder in terms of its moisture content according the oven drying method.
  • Evaluate the quality of a dairy powder in terms of its pH according to standard operating procedures.
  • Evaluate the microbiological quality of a dairy powder according to pour plate methods according to standard operating procedures.
  • Monitor quality assurance practices in a dairy manufacturing environment according to standard operating procedures.
  • Evaluate the quality of a dairy powder in terms of its antibiotic content according to standard operating procedures.
  • Evaluate the quality of a dairy powder in terms of its solubility according to standard operating procedures.
  • Evaluate the quality of a dairy powder in terms of the amount of scorched particles according to standard operating procedures.
  • Evaluate the quality of a dairy powder in terms of its moisture content according to the Toluene distillation method.
  • Evaluate the quality of instant milk powder in terms of its dispersibility according to standard operating procedures.
  • Evaluate the quality of a dairy powder in terms of its bulk density according to standard operating procedures.
  • Evaluate the quality of a dairy powder in terms of its Brix value according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 10:
  • Evaluate the quality of dairy liquid long life products in terms of its titratable acidity according to standard operating procedures.
  • Evaluate the quality of dairy liquid long life products in terms of its pH according standard operating procedures.
  • Evaluate the quality of dairy liquid long life products in terms of its fat content according to the Gerber Fat determination method.
  • Evaluate the microbiological quality of dairy liquid long life products according to pour plate methods.
  • Monitor quality assurance practices in a dairy manufacturing environment according to standard operating procedures.
  • Evaluate the efficiency of dairy liquid long life products pasteurisation according to the phosphatase test.
  • Evaluate the quality of dairy liquid long life products in terms of its freezing point according to standard operating procedures.
  • Evaluate the quality of fruit juice, fruit juice concentrate or fruit-milk mixture in terms of its Brix-acid ratio according to standard operating procedures.
  • Evaluate the quality of a fruit juice in terms of its Brix value according to standard operating procedures.
  • Evaluate the efficiency of homogenisation of dairy liquid long life products according to the homogenisation index method.
  • Evaluate the compositional and sensory quality of dairy liquid long life products according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 11:
  • Evaluate the compositional and sensory quality of processed cheese according to standard operating procedures.
  • Evaluate the quality of processed cheese in terms of its salt content according to standard operating procedures.
  • Evaluate the quality of processed cheese in terms of its moisture content according the oven drying method.
  • Evaluate the quality of processed cheese in terms of its pH according standard operating procedures.
  • Evaluate the quality of processed cheese in terms of its fat content according standard operating procedures
  • Evaluate the microbiological quality of processed cheese according to pour plate methods.
  • Monitor quality assurance practices in a dairy manufacturing environment according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 12:
  • Evaluate the compositional and sensory quality of sweetened condensed milk products according to standard operating procedures.
  • Evaluate the quality of sweetened condensed milk products in terms of its moisture content according the oven drying method.
  • Evaluate the quality of condensed milk products in terms of its viscosity according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 13:
  • Evaluate the compositional and sensory quality of frozen dairy ice cream and ice cream related products according to standard operating procedures.
  • Evaluate the quality of frozen dairy ice cream and ice cream related products in terms of its moisture content according the oven drying method.
  • Evaluate the quality of frozen dairy ice cream and ice cream related products in terms of its pH according standard operating procedures.
  • Evaluate the quality of frozen dairy ice cream and ice cream related products in terms of its fat content according standard operating procedures
  • Evaluate the microbiological quality of frozen dairy ice cream and ice cream related products according to pour plate methods.
  • Monitor quality assurance practices in a dairy manufacturing environment according to standard operating procedures.
  • Evaluate the quality of frozen dairy ice cream and ice cream related products in terms of its viscosity according to standard operating procedures.

    Integrated Assessment:

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be able to perform quality evaluation techniques and procedures to establish the physical, chemical, sensory, compositional and microbiological quality of a range of dairy products.

    The identifying and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

    Applicable assessment tool(s) to establish the foundational, reflexive and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment.

    A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.

    Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.

    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 

  • INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian, New Zealand and German qualifications. Similar qualifications though not unit standards based are found in all the Dairying counties in Western Europe and North America. A qualification resembling comparability was found on the New Zealand qualification framework at level 4. This dairy manufacturing laboratory technology certificate on level 4 focuses on developing of learners towards advanced science and technology development of laboratory methods, clearly a qualification with a different focus. 

    ARTICULATION OPTIONS 
    This qualification will enable the qualifying learner to progress to learning for the national certificate in food and beverages quality control and assurance practices or quality control supervision qualification at NQF level 4. 

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQA's policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.
  • Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes as well as the integrated competence described in the qualification.

    Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    For an applicant to register as an assessor, the applicant needs:
  • Well-developed interpersonal skills, subject matter and assessment experience.
  • The assessor needs to be competent in the planning and conducting assessment of learning outcomes as described in the unit standards Plan and conduct assessment of learning outcomes NQF level 5. The subject matter experience must be well developed within the field of dairy laboratory practices, procedures and quality assurance microbiological and analytical tests.
  • A similar qualification with a minimum of 6-12 months field experience after he/she has completed the qualification or,
  • Food science and technology qualification on level 5 or higher.
  • The subject matter experience of the assessor can be established by recognition of prior learning.
  • Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body.
  • Detailed documentary proof of educational qualification, practical training undergone, and experience gained by the applicant must be provided (Portfolio of evidence). 

  • NOTES 
    As per the SAQA decision, after consultation with the Quality Councils, to re-register all qualifications and part qualifications on the National Qualifications Framework that meet the criteria for re-registration, this qualification has been re-registered from 1 July 2012.
    N/A 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  9109  Prepare glassware and media for determination procedures in a food laboratory  Level 1  NQF Level 01 
    Core  9120  Demonstrate knowledge of the nature of milk and its transformation into commercial dairy products  Level 2  NQF Level 02 
    Core  9117  Evaluate the quality of milk in terms of its protein stability, as indicated by the alisarol test  Level 2  NQF Level 02 
    Core  9118  Evaluate the quality of milk or a dairy product in terms of its titratable acidity  Level 2  NQF Level 02 
    Core  9124  Evaluate the quality of raw milk in terms of its antibiotics content  Level 2  NQF Level 02 
    Core  9114  Maintain food laboratory safety  Level 2  NQF Level 02 
    Core  9147  Apply microbiological principles in a food environment  Level 3  NQF Level 03 
    Core  9148  Evaluate the efficiency of milk or cream pasteurisation, as indicated by the phosphatase test  Level 3  NQF Level 03 
    Core  9164  Evaluate the microbiological quality of a food or beverage product by means of pour plate methods  Level 3  NQF Level 03  12 
    Core  9140  Evaluate the quality of a dairy product in terms of its fat content, as indicated by the Gerber fat determination method  Level 3  NQF Level 03 
    Core  9138  Evaluate the quality of a food or beverage product in terms of its pH  Level 3  NQF Level 03 
    Core  9141  Evaluate the quality of milk in terms of its solid-non-fat content  Level 3  NQF Level 03 
    Core  9137  Evaluate the sensory quality of pasteurised milk  Level 3  NQF Level 03 
    Core  9044  Monitor and control quality assurance practices in a food or beverage manufacturing environment  Level 3  NQF Level 03 
    Core  9181  Demonstrate knowledge of the functional components of milk  Level 4  NQF Level 04 
    Fundamental  8968  Accommodate audience and context needs in oral communication  Level 3  NQF Level 03 
    Fundamental  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03 
    Fundamental  8969  Interpret and use information from texts  Level 3  NQF Level 03 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03 
    Fundamental  7567  Produce and use spreadsheets for business  Level 3  NQF Level 03 
    Fundamental  8973  Use language and communication in occupational learning programmes  Level 3  NQF Level 03 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03 
    Fundamental  8970  Write texts for a range of communicative contexts  Level 3  NQF Level 03 
    Elective  9127  Evaluate the quality of a dairy powder in terms of its solubility  Level 2  NQF Level 02 
    Elective  9128  Evaluate the quality of a dairy powder in terms of the amount of scorched particles  Level 2  NQF Level 02 
    Elective  9165  Evaluate the activity of a starter culture in terms of its pH or % titratable acidity  Level 3  NQF Level 03 
    Elective  9162  Evaluate the composition of raw milk as determined by an infra-red analyser  Level 3  NQF Level 03 
    Elective  9161  Evaluate the efficiency of homogenisation of a liquid dairy product as indicated by the homogenisation index  Level 3  NQF Level 03 
    Elective  9168  Evaluate the fat-, salt-, moisture-and solids-non-fat-content of butter as indicated by the Kohman-test  Level 3  NQF Level 03 
    Elective  9159  Evaluate the quality of a dairy powder in terms of its bulk density  Level 3  NQF Level 03 
    Elective  9156  Evaluate the quality of a dairy powder in terms of its moisture content as indicated by the Toluene Distillation Method  Level 3  NQF Level 03 
    Elective  9157  Evaluate the quality of a food or beverage product in terms of its fat content as indicated by the Mojonnier fat determination method  Level 3  NQF Level 03 
    Elective  9163  Evaluate the quality of a food or beverage product in terms of its viscosity  Level 3  NQF Level 03 
    Elective  9160  Evaluate the quality of a food or dairy product in terms of its Brix-value  Level 3  NQF Level 03 
    Elective  9154  Evaluate the quality of a food product in terms of its moisture content using the oven drying method  Level 3  NQF Level 03 
    Elective  9149  Evaluate the quality of a fruit juice, fruit juice concentrate or fruit -milk mixture, as indicated by its Brix-acid ratio  Level 3  NQF Level 03 
    Elective  9153  Evaluate the quality of cheese in terms of its salt content  Level 3  NQF Level 03 
    Elective  9166  Evaluate the quality of cream in terms of its fat content, as indicated by the Babcock fat determination method  Level 3  NQF Level 03 
    Elective  9158  Evaluate the quality of instant milk powder in terms of its dispersibility  Level 3  NQF Level 03 
    Elective  9142  Evaluate the quality of milk in terms of its freezing point  Level 3  NQF Level 03 
    Elective  9139  Evaluate the quality of raw milk in terms of its microbial load, as indicated by the resazurin test  Level 3  NQF Level 03 
    Elective  8870  Demonstrate an understanding of the relationship between micro-organisms and food spoilage  Level 4  NQF Level 04 
    Elective  9189  Evaluate the compositional and sensory quality of butter  Level 4  NQF Level 04 
    Elective  9191  Evaluate the compositional and sensory quality of cheese  Level 4  NQF Level 04 
    Elective  9201  Evaluate the compositional and sensory quality of condensed milk products  Level 4  NQF Level 04 
    Elective  9197  Evaluate the compositional and sensory quality of cottage cheese products  Level 4  NQF Level 04 
    Elective  9192  Evaluate the compositional and sensory quality of dried dairy products  Level 4  NQF Level 04 
    Elective  9194  Evaluate the compositional and sensory quality of fermented dairy products  Level 4  NQF Level 04 
    Elective  9193  Evaluate the compositional and sensory quality of frozen dairy ice cream or ice cream related products  Level 4  NQF Level 04 
    Elective  9198  Evaluate the compositional and sensory quality of liquid long life dairy products  Level 4  NQF Level 04 
    Elective  9204  Evaluate the compositional and sensory quality of process cheese  Level 4  NQF Level 04 
    Elective  9190  Evaluate the extent of saturation of butterfat (in cream or butter), as indicated by its iodine value  Level 4  NQF Level 04 
    Elective  9203  Evaluate the microbiological quality of a food or beverage product as indicated by the test for Staphylococcus aureus (S aureus)  Level 4  NQF Level 04 
    Elective  9179  Evaluate the microbiological quality of a food product, as indicated by the test for salmonella  Level 4  NQF Level 04 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    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 Quality Assuring Bodies 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 Quality Assuring Body 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.