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 Beverage Manufacturing Technology: Yeast Manufacturing Technology 
SAQA QUAL ID QUALIFICATION TITLE
22630  National Certificate: Food and Beverage Manufacturing Technology: Yeast Manufacturing Technology 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY 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
Passed the End Date -
Status was "Reregistered" 
EXCO 07158/17  2015-07-01  2016-12-31 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2017-12-31   2019-12-31  

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
121149  Intermediate Occupational Certificate: Food and Beverage Process Machine Operator  Not Applicable  NQF Level 03  123  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
This qualification is aimed at the learner who wants to obtain the skills in dry or wet yeast manufacturing, or who already has the skills, but wants to obtain national recognition for dry or wet yeast manufacturing through a process of RPL.

A person acquiring this qualification will be able to manufacture safe, quality assured wet or dry yeast by operating, controlling and maintaining a yeast manufacturing line, from the raw materials until the final product is packed.

This qualification will contribute to the full development of the learner within the food and beverage 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 food and beverage processing and manufacturing environment.


Rationale of the qualification

This qualification reflects the workplace-based needs of the food 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 yeast manufacturing industry. The qualification further provides the flexibility to articulate in other areas of the food industry, as well as in a packaging environment.

The level of flexibility within the range of electives will allow the individual to pursue a career within specialised yeast manufacturing, food and beverage manufacturing management, food and beverage quality control and assurance, food and beverage manufacturing supervision and food and beverage process artisan. 

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 levels 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: 43 credits
  • Core: 63 credits
  • Elective: The learner must choose a minimum of 24 credits
    Total: 130 credits

    Credits assigned to the qualification:

    In the fundamental component of the qualification, a learner must achieve or demonstrate his/her competence in the 20 credits in the field of Communication Studies and Language and 19 credits in the field of Physical, Mathematical, Computer and Life Sciences. Four additional credits are assigned to knowledge of introductory principles of chemistry and physics, which forms an integrated part of the fundamental knowledge needed for wet or dry yeast manufacturing.

    The unit standards in the core and elective component of the qualification reflect the skills and competencies needed in order to be transportable in the food or beverage manufacturing environment.

    In the core component of the qualification a learner must achieve or demonstrate his/her competence in the 63 credits within the core group of unit standards.

    The elective component of the qualification enables the person to pursue a learning path with interests of his/her own that can contribute to other learning pathways, such as packaging and specialisation in dry or wet yeast manufacturing.

    A minimum of 24 credits must be chosen from the electives in order to achieve the 130 credits of the qualification. From the total of 130 credits of the qualification, the fundamental and core unit standards contribute to a minimum of 101 credits on level 3 and higher.

    An average learner is currently taking 900 hours in order to achieve the learning outcomes as described within the core and elective group of unit standards, and 1300 hours to achieve the total credits of the whole qualification. 

  • EXIT LEVEL OUTCOMES 
    1. Maintain food safety, good manufacturing practices and quality assurance practices in a food manufacturing environment.
    2. Manufacture and pack wet yeast.
    3. Manufacture and pack dry yeast.


    Critical cross-field outcomes have been addressed by the exit level outcomes as follows:

    During the manufacturing of yeast, qualifying learners can:

    1. Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Applying knowledge and comprehension of health and safety practices. (Evident in outcome 1)
  • Monitoring and controlling quality assurance practices. (Evident in outcome 1)
  • Identifying and solving problems during processing and manufacturing. (Evident in outcome 2 and 3)

    2. Work effectively with others as a member of a team, group, organisation or community by:
  • Applying team-work to monitor and control quality assurance practices. (Evident in outcome 1)
  • Co-ordinating one`s work with that of others in the direct surrounding area. (Evident in outcome 2 and 3)

    3. Organise and manage oneself and one`s activities responsibly and effectively by:
  • Planning one`s activities. (Evident in outcome 2 and 3)

    4. Collect, analyse, organise and critically evaluate information by:
  • Monitoring and controlling quality assurance practices. (Evident in outcome 1)
  • Taking samples and evaluating the results in order to determine the efficiency of certain processing steps, as well as to monitor the process. (Evident in outcome 2 and 3)

    5. Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records and noting results. (Evident in outcome 2 and 3)

    6. Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Working according to health and safety regulations. (Evident in outcome 1)
  • Working with technologically advanced food processing equipment according to SOP. (Evident in outcome 2 and 3)

    7. Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
  • Monitoring and controlling quality assurance practices. (Evident in outcome 1)
  • Identifying and solving problems during processing and manufacturing. (Evident in outcome 2 and 3)

    8. Contribute to the full personal development of each learner and the social and economic development of the society at large by:
  • Maintaining food safety, good manufacturing practices and quality assurance practices in a food manufacturing environment. (Evident in outcome 1)
  • Manufacturing and packaging wet yeast according to SOP. (Evident in outcome 2)
  • Manufacturing and packaging dry yeast according to SOP. (Evident in outcome 3) 

  • ASSOCIATED ASSESSMENT CRITERIA 
    1.1 Apply knowledge and comprehension of occupational health, safety and environmental legislation relevant to the food manufacturing industry according to standard health and safety principles.
    1.2 Apply knowledge and comprehension of safety practices and procedures during food manufacturing according to standard safety principles.
    1.3 Apply knowledge and comprehension of microbiological principles in a food manufacturing environment.
    1.4 Monitor and control quality assurance practices in a food manufacturing environment according to standard operating procedures.


    2.1 Mix or blend food raw materials for processing by using automated equipment according to standard operating procedures.
    2.2 Clarify a liquid food product by centrifugal force according to standard operating procedures.
    2.3 Sterilise or pasteurise a liquid food product by means of direct steam injection technology according to standard operating procedures.
    2.4 Inoculate and ferment a liquid food product with a yeast culture and control the process according to standard operating procedures.
    2.5 Separate a liquid food product in a centrifugal separator according to standard operating procedures.
    2.6 Operate and control the rotary vacuum filtering or filter pressing of a liquid food product according to standard operating procedures.
    2.7 Operate and control the forming and wrapping of brick or cube shaped food products according to standard operating procedures.

    3.1 Mix or blend food raw materials for processing by using automated equipment according to standard operating procedures.
    3.2 Clarify a liquid food product by centrifugal force according to standard operating procedures.
    3.3 Sterilise or pasteurise a liquid food product by means of direct steam injection technology according to standard operating procedures.
    3.4 Inoculate and ferment a liquid food product with a yeast culture and control the process according to standard operating procedures.
    3.5 Separate a liquid food product in a centrifugal separator according to standard operating procedures.
    3.6 Operate and control the rotary vacuum filtering or filter pressing of a liquid food product according to standard operating procedures.
    3.7 Dry a liquid food product by means of fluidised bed or in-drum drying according to standard operating procedures.
    3.8 Operate and control the forming, filling and sealing of plastic sachets for dry yeast under modified atmosphere conditions according to standard operating procedures, or pack dry yeast under vacuum according to standard operating procedures.


    Integrated assessment

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if the learner is able to manufacture safe, quality assured wet or dry yeast by operating, controlling and maintaining a yeast manufacturing line, from the raw materials until the final product is packed.

    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) must be used 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 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 learner to progress to learning for other national certificates in food and beverage processing on NQF 3 since the exit level outcome "Maintain food safety, good manufacturing practices and quality assurance practices in a food manufacturing environment", as well as the unit standards on supply chain management, business principles and first line maintenance are part of all the current national certificates in food and beverage processing on NQF 3.

    This qualification provides entry into qualifications in food and beverage manufacturing supervision, food and beverage quality control and assurance, food and beverage manufacturing management and food and beverage process artisan. 

    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 following are essential:
  • The applicant needs well-developed interpersonal skills, as well as subject matter and assessment experience.
  • The applicant needs to be competent in the planning and conducting of assessment of learning outcomes as described in the unit standard "Plan and conduct assessment of learning outcomes" at NQF level 5. The subject matter experience must be well developed within the field of wet and dry yeast manufacturing.
  • The applicant should have a similar qualification than this one, with a minimum of 12 months field experience after he/she has completed the qualification or,
  • A food science and technology qualification on NQF level 6 or higher, with a minimum of 12 months field experience after he/she has completed the qualification.
  • The subject matter experience of the applicant can be established by recognition of prior learning.
  • The assessor needs 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). 

  • REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. 

    NOTES 
    N/A 

    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  8766  Mix or blend food raw materials for processing using automated equipment  Level 2  NQF Level 02 
    Core  12184  Apply and control yeast fermentation of a liquid food product  Level 3  NQF Level 03 
    Core  9147  Apply microbiological principles in a food environment  Level 3  NQF Level 03 
    Core  9150  Clarify or bactofuge a liquid food product by centrifugal force  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  9044  Monitor and control quality assurance practices in a food or beverage manufacturing environment  Level 3  NQF Level 03 
    Core  11634  Operate and control a rotary vacuum filter or filter operation for liquid food products  Level 3  NQF Level 03 
    Core  12316  Perform first line maintenance on manufacturing or packing equipment  Level 3  NQF Level 03 
    Core  9145  Separate liquids using a centrifugal separator  Level 3  NQF Level 03 
    Core  11615  Sterilise or pasteurise a liquid food product using direct steam injection technology  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  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  9111  Pack a food product under vacuum  Level 1  NQF Level 01 
    Elective  9136  Collate and shrink-wrap packaged products using automated wrapping equipment  Level 2  NQF Level 02 
    Elective  12258  Identify computerised systems in a manufacturing or processing system  Level 2  NQF Level 02 
    Elective  9132  Operate and control the forming and wrapping of a brick or cube shaped food product  Level 2  NQF Level 02  10 
    Elective  8825  Dehydrate food products  Level 3  NQF Level 03  10 
    Elective  12315  Demonstrate an understanding of basic machine operations in a manufacturing and or packaging environment  Level 3  NQF Level 03 
    Elective  8807  Freeze or chill a food product  Level 3  NQF Level 03 
    Elective  12186  Operate and control the forming, filling and sealing of plastic sachets or bags for food or beverage products under modified atmosphere conditions  Level 3  NQF Level 03  15 
    Elective  8804  Store and route food raw materials and products  Level 3  NQF Level 03 
    Elective  8870  Demonstrate an understanding of the relationship between micro-organisms and food spoilage  Level 4  NQF Level 04 


    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.