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 THAT HAS PASSED THE END DATE: 

National Certificate: Food and Beverages Processing: Wine Processing 
SAQA QUAL ID QUALIFICATION TITLE
20510  National Certificate: Food and Beverages Processing: Wine Processing 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement  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  127  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 
SAQA 0160/05  2008-09-30  2008-11-26 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2009-11-26   2012-11-26  

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 is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
63869  National Certificate: Winemaking  Level 3  NQF Level 03  120  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to produce a safe, quality assured, wine product by operating, controlling and maintaining an automated wine processing plant.
This qualification will contribute to the full development of the learner with in the wine processing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this qualification are essential for social and economic transformation and contribute to the upliftment and economic growth within the wine manufacturing and processing environment.


Rationale of the qualification
The typical learner identified to benefit from this qualification will be a person operating processing equipment in an automated wine processing plant. At present there is no such qualification and this qualification will fill a priority identified by the Food and Beverage SETA sector skills plan. This qualification will provide the basis for further learning in production supervision and manufacturing management. This qualification will improve the effectiveness and productivity of the manufacturing process in the food and beverage sector in South Africa and thus provide an impetus for improved global competitiveness. 

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: 32 credits
  • Elective: a minimum of 56 credits
    Total: 127 credits 

  • EXIT LEVEL OUTCOMES 
    Operate a wine fermentation and filtration plant and proces

    Mature wine

    Manufacture a wine product using the cap classique process

    Maintain safety, good manufacturing principles and quality assurance practices in the beverage-manufacturing environment 

    ASSOCIATED ASSESSMENT CRITERIA 
    Raw materials used for the fermentation process of a wine product is mixed and blended according to standard operating procedures.
    The wine fermentation plant and process is operated and controlled according to standard operating procedures.
    The wine filtration plant is operated and controlled according to standard operating procedures.
    The wine fermentation and filtration plants are cleaned and sanitised according to standard operating procedures.
    First line maintenance is performed on the wine fermentation and filtration plant according to standard operating procedures.



    The wine maturation plant and process is operated and controlled according to standard operating procedures.
    The wooden barrels for storing are maintained according to standard operating procedures.
    The wine maturation plant is cleaned and sanitised according to standard operating procedures.
    First line maintenance is performed on the maturation plant according to standard operating procedures.


    The cap classique plant and process is operated and controlled according to standard operating procedures.
    The cap classique plant is cleaned and sanitised according to standard operating procedures.
    First line maintenance is performed on the cap classique plant according to standard operating procedures.



    Apply knowledge and comprehension of occupational health, safety and environmental legislation relevant to the wine manufacturing industry according to standard operating procedures.
    Apply knowledge and comprehension of food safety practices and procedures in wine manufacturing according to standard operating procedures.
    Apply knowledge and comprehension of heating and cooling procedures used in a wine manufacturing environment.
    Wine manufacturing quality assurance practices are monitored and controlled according to standard operating procedures.
    Wine manufacturing equipment and surfaces are cleaned and sanitised according to standard operating procedures.


    Integrated Assessment
    The applied competence (practical, foundational and reflexive competencies) of acquiring this qualification will be able to produce a safe, quality assured, wine product by operating, controlling and maintaining an automated wine processing plant.
    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.
    The preparation, cleaning and sanitising, first line maintenance and quality assurance related to processing in the workplace can be assessed in one application.
    Applicable assessment tool(s)must be used to establish the foundational, reflective 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 prove 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 reflective competencies. 

    INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian and New Zealand qualifications. International comparability could be found for a qualification on this level. On the New Zealand Qualifications Authority Framework a National Certificate in Food and related processing level 3 could be found to support this qualification. 

    ARTICULATION OPTIONS 
    This qualification will enable the qualifying candidate to progress to learning for other national certificates in food and beverages processing on NQF 3 since the exit level outcome maintain food safety, good manufacturing principles and quality assurance practices in a food manufacturing environment and unit standard on first line maintenance are core to all the national certificates in food and beverages processing on NQF 3.
    This qualification will enable the qualifying learner to progress to learning towards the national certificate in food and beverages manufacturing technology or food and beverage manufacturing supervision at NQF level 4, a national certificate in food and beverage laboratory processes, a food and beverages packaging qualification at NQF level 3, process artisan NQF level 4, national certificate in food and beverage manufacturing supervision NQF 4 or national diploma in food and beverage management NQF 5. 

    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 ETQAs 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 with in the field of wine processing.
    A similar qualification with a minimum of 6 -12 months field experience after he/she has completed the qualification, or a food science or technology qualification on level 6 or higher.
    A diploma in unology NQF 5 or 6.
    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 
    This qualification has been replaced by qualification 63869, which is "National Certificate: Winemaking", Level 3, 120 credits.

    Choose a minimum of 54 credits 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  114366  Demonstrate an understanding of occupational health, safety and environmental legislation relevant to the food or beverage environment  Level 2  NQF Level 02 
    Core  9147  Apply microbiological principles in a food environment  Level 3  NQF Level 03 
    Core  9042  Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment  Level 3  NQF Level 03 
    Core  8803  Demonstrate an understanding of heating and cooling procedures  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  12316  Perform first line maintenance on manufacturing or packing equipment  Level 3  NQF Level 03 
    Fundamental  9122  Demonstrate knowledge of introductory principles of chemistry and physics  Level 2  NQF Level 02 
    Fundamental  8968  Accommodate audience and context needs in oral communication  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  12258  Identify computerised systems in a manufacturing or processing system  Level 2  NQF Level 02 
    Elective  9094  Maintain the beverage wooden barrels  Level 2  NQF Level 02  10 
    Elective  9077  Operate raw material intake and storage plant and process  Level 2  NQF Level 02  15 
    Elective  9093  Operate the beverage maturation plant and process  Level 2  NQF Level 02  10 
    Elective  12315  Demonstrate an understanding of basic machine operations in a manufacturing and or packaging environment  Level 3  NQF Level 03 
    Elective  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03 
    Elective  9092  Operate beverage blending and mixing plant and process  Level 3  NQF Level 03  15 
    Elective  9098  Operate beverage cap classique plant and process  Level 3  NQF Level 03  25 
    Elective  9078  Operate beverage fermentation plant and process  Level 3  NQF Level 03  20 
    Elective  9097  Operate the beverage cold stabilisation and storage plant and process  Level 3  NQF Level 03  10 
    Elective  9079  Operate the beverage filtration plant and process  Level 3  NQF Level 03  30 
    Elective  9080  Operate the beverage flash pasteurisation plant and process  Level 3  NQF Level 03  10 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
    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 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.