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 Diploma: Clear Fermented Beverage Processing: Brewing 
SAQA QUAL ID QUALIFICATION TITLE
49532  National Diploma: Clear Fermented Beverage Processing: Brewing 
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
Advanced Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  240  Level 6  NQF Level 06  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 06120/18  2018-07-01  2023-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2028-06-30  

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 replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
22052  Diploma: Brewing  Level 5  Level TBA: Pre-2009 was L5  240  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to manage and produce a safe quality assured, clear fermented beverage product within a brewery environment by controlling, analysing and optimising processing conditions, human resources and associated financial costs in order to achieve a product that meets market specifications.

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

The typical learner identified to benefit from the qualification will be a person with the technical and operational responsibility of producing a fermented beverage within a brewery environment.
This qualification has been developed in partnership with the Institute and Guild of Brewing. The syllabus of the Associate Membership Examination (AME) is reflected within the core unit standards of the qualification.
This qualification will fill a priority identified by the Food and Beverage SETA sector skills plan. This qualification will provide a continuation from basic beverage brewing qualifications and forms the basis of further learning in the management of the manufacture of beer. This qualification will improve the effectiveness and productivity of the beverage manufacturing process in South Africa and thus provide an impetus for improved global competitiveness. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The credits and related unit standards require that the learner has knowledge and experience in clear beverage fermentation processes at a minimum level of the General Certificate in Brewing and Packaging from the Institute and Guild of Brewing. Some supplementary learning may be required in the fields of Chemistry, Microbiology and Engineering principles up to NQF 5.

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 
Level, credits and learning components assigned to the qualification

The rules of combination for a Level 6 qualification advocate flexibility in terms of credits assigned at fundamental core and elective levels.

The level assigned to this qualification is appropriate because a range of well-developed knowledge and skills is required within a significant choice of procedures.
The accountability for production includes decision-making, problem solving, people management and some basic research in order to optimise the technical processes within tightly controlled costs.

The qualification consists of fundamental, core and elective components.
In the fundamental component of the qualification, a learner must be able to demonstrate management competencies in the immediate and broader contexts.

The fundamental and core components of the qualification reflect the mandatory minimum clear fermented beverage skills and knowledge needed in order to be transportable in the food or beverage manufacturing environment.
To supplement the management competencies of a typical learner, at least 16 credits must be achieved from the elective component of the qualification. Attainment of all the above mentioned unit standards comprises the minimum qualification credit requirement. Minimum 240

The additional elective unit standards are optional thereby enabling the learner to compound additional credits relevant to the particular learning context. 

EXIT LEVEL OUTCOMES 
1. Integrate knowledge of Fermented Beverage Processing (Brewing science and technology) in order to manage the various processes of fermented beverage production to produce a specif product: This includes
  • Measuring and analysing process data
  • Identifying non conformance
  • Problem Solving
  • Implementing Corrective Action

    2. Optimise processing conditions in order to successfully brew, ferment and clarify a quality fermented beverage product that meets market specifications. This includes
  • Integration of appropriate hygienic requirements at each processing stage
  • Optimisation of energy usage
  • Minimisation of process losses
  • Prevention of re-work
  • Integration and management of quality systems

    3. Control and Manage process outputs with cognisance to safety health and environmental issues.
    This includes:
  • Managing and Controlling Effluent
  • Applying relevant environmental and occupational health and safety legislation

    4. Manage and Control Raw Materials
  • Selecting raw materials for use in the manufacture of beer
  • Managing the processing of raw materials

    5. Manage Human Resources
  • Applying relevant personnel procedures
  • Applying relevant labour legislation
  • Setting performance goals and measures
  • Formulating individual and team development plans
  • Evaluating performance

    6. Apply sound financial management practices and techniques including:
  • Understanding the principles of budgeting and working within the limits of a budget
  • Interpreting financial statements
  • Compiling financial reports
  • Interpreting and analysing business data 

  • ASSOCIATED ASSESSMENT CRITERIA 
    1.
  • Manage and control the brew house process according to standard operating procedure
  • Measure, analyse and interpret brew house process and quality data according to standard operating procedure
  • Identify non conformance to brew house process and product
  • Manage and implement corrective actions to the brew house process

    2
  • Manage and control the fermentation process according to standard operating procedure
  • Measure, analyse and interpret fermentation process and quality data according to standard operating procedure
  • Identify non conformance to fermentation process and product
  • Manage and implement corrective actions to the fermentation process

    3
  • Manage and control the filtration process according to standard operating procedure
  • Measure, analyse and interpret filtration process and quality data according to standard operating procedure
  • Identify non conformance to filtration process and product
  • Manage and implement corrective actions to the filtration process

    4
  • Raw materials are managed and controlled according to standard operating procedure
  • Fermented beverage processing equipment cleaning and sanitation is managed and controlled according to standard operating procedure.
  • Apply knowledge of occupational, health and environmental legislation relevant to fermentation beverage processing according to standard operating procedure.
  • Apply knowledge of fermented beverage processing science to manufacturing process.
  • Apply knowledge of the packaging process and trade in the fermented beverage processing according to standard operating procedure

    5.
  • Manage and control human resource practices according to world-class manufacturing principles
  • Identify and apply relevant personnel procedures according to company standards
  • Identify and apply relevant requirements according to current labour legislation.
  • Implement change management practices according to recognised best practices
  • Performance goals are set which are measurable, achievable and aligned to individual career paths and company objectives.
  • Performance is evaluated using evidence which is valid, current and sufficient

    6.
  • Manage and control financial resources according to world class manufacturing principles
  • Set budgets according to the required company standards
  • Control budgets according to company standards
  • Key financial items on a financial statement are interpreted according to financial principles
  • Business reports are prepared which are accurate and concise

    Integrated assessment

    The applied competence (practical, foundational and reflexive competencies) of this qualification implies the learner will be able to produce a safe, quality assured fermented product by managing and, controlling the production 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 Associate Membership Examination of the Institute and Guild of Brewing will form part of the assessment of the theory of brewing science and technology for this qualification.

    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.

    Whilst individual Unit Standards and Skills Programmes should be formatively and summatively assessed, a holistic summative assessment against the exit level outcomes of the entire qualification must be conducted as a discrete event. Assessors should recognise prior learning by assessing and granting credit for evidence that learning that has already been acquired through formal, informal and non-formal learning and work experience. 

  • INTERNATIONAL COMPARABILITY 
    The Associate Membership Examination of the Institute and Guild of Brewing, upon which this qualification is based, is recognised internationally in the English-speaking Brewing World by manufacturers of fermented beverage products (beer), equipment manufactures and suppliers, suppliers of materials, academic institutions and research organisations. 

    ARTICULATION OPTIONS 
    The qualification will enable the qualifying learner to progress to learning for additional qualifications in fermented beverage specific contexts, or develop the qualification further to include learning and research at NQF 7.
    The fundamental and elective unit standards are generic to management type qualifications within the manufacturing industry and therefore credit may be transferred to a differently scoped technological fermented beverage qualification at the same NQF Level. 

    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 ETQA's (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 expertise must be well developed within the field of Fermented Beverage Processing (Brewing).
  • A qualification similar to the National Diploma in Fermented Beverage Processing (Brewing) with a minimum of 6-12 months relevant field expertise after he/she has completed the qualification.
  • The subject matter expertise of the assessor can be established by recognition of prior learning.
  • Assessors need to be registered with the relevant 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 
    This qualification replaces 22052, " Diploma Brewing" Level 5, 240 Credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  119276  Achieve consumer quality beer properties  Level 6  Level TBA: Pre-2009 was L6  15 
    Core  119279  Control clear beer fermentation systems  Level 6  Level TBA: Pre-2009 was L6  18 
    Core  119281  Demonstrate knowledge of brewing microbiology  Level 6  Level TBA: Pre-2009 was L6  20 
    Core  119275  Manage and Control Raw Materials  Level 6  Level TBA: Pre-2009 was L6  25 
    Core  119283  Manage beer clarity  Level 6  Level TBA: Pre-2009 was L6  10 
    Core  119285  Manage effluent, waste and environmental factors  Level 6  Level TBA: Pre-2009 was L6  15 
    Core  119277  Manage yeast supply  Level 6  Level TBA: Pre-2009 was L6  10 
    Core  119282  Manufacture wort  Level 6  Level TBA: Pre-2009 was L6  22 
    Core  119287  Mature and store green beer  Level 6  Level TBA: Pre-2009 was L6  10 
    Core  119278  Optimise process technology  Level 6  Level TBA: Pre-2009 was L6  15 
    Core  119284  Optimise the cleaning and sanitising of a beer manufacturing environment  Level 6  Level TBA: Pre-2009 was L6  10 
    Fundamental  115407  Apply the principles of change management in the workplace  Level 5  Level TBA: Pre-2009 was L5  10 
    Fundamental  10631  Demonstrate an understanding of manufacturing, principles, methodologies and processes  Level 5  Level TBA: Pre-2009 was L5 
    Fundamental  14214  Evaluate and improve the project team`s performance  Level 5  Level TBA: Pre-2009 was L5 
    Fundamental  10606  Apply financial and business principles in a manufacturing environment  Level 6  Level TBA: Pre-2009 was L6 
    Fundamental  119288  Demonstrate knowledge of the packaging process and the trade  Level 6  Level TBA: Pre-2009 was L6  12 
    Fundamental  10608  Manage a quality assurance system in a sensitive consumer product manufacturing environment  Level 6  Level TBA: Pre-2009 was L6 
    Elective  10048  Identify brand mix elements  Level 5  Level TBA: Pre-2009 was L5 
    Elective  10148  Supervise a project team of a business project to deliver project objectives  Level 5  Level TBA: Pre-2009 was L5  14 
    Elective  119280  Manage plant design and maintenance for a food or sensitive consumer manufacturing environment  Level 6  Level TBA: Pre-2009 was L6 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced 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 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.
     
    1. SAB - Chamdor 
    2. SAB - Ibhayi 
    3. SAB - Training Institute 



    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.