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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

National Certificate: Confectionery (Chocolate, Sugar and Biscuit) Manufacturing 
SAQA QUAL ID QUALIFICATION TITLE
80928  National Certificate: Confectionery (Chocolate, Sugar and Biscuit) Manufacturing 
ORIGINATOR ORIGINATING PROVIDER
SGB Manufacturing and Assembly Processes   
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 replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
20656  National Certificate: Flour Confectionery Baking  Level 3  NQF Level 03  135  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

This qualification reflects the current and future workplace-based needs of the confectionery manufacturing industry. Typical learners will be:
  • Persons who are currently working in a confectionery manufacturing environment who do not have any formal qualification as recognition for their skills and knowledge.
  • Learners with a broad knowledge and skills base in food handling practices who want to specialise in the sugar, chocolate and biscuit manufacturing industry.
  • New entrants who want to develop employable skills in the confectionery manufacturing industry.

    This qualification provides learners with the opportunity to obtain competencies in confectionery manufacturing within the workplace, as well as in quality control and food safety practices, which will ensure food products that are healthy and safe for human consumption. In this way workers' employability and competence is enhanced and the sustainability of the confectionery manufacturing industry is improved.

    The qualifying learner will able to:
  • Maintain and apply personal safety, food safety and quality control practices in a confectionery manufacturing environment.
  • Conduct preparatory activities prior to manufacturing of confectionery.
  • Manufacture confectionery.
  • Communicate in variety of ways in a food manufacturing environment.

    This qualification provides the learner with competencies to be employed within different disciplines within the confectionery manufacturing industry, as well as the flexibility to pursue careers within other sectors of the food manufacturing industry. The qualification not only develops the competencies in learners to manufacture chocolate, sugar and biscuits, but the range of Core and Elective unit standards will allow the individual the opportunity to pursue careers within quality control, as well as to be introduced to some principles of team management and generic management. Skilled workers are one of the key players in better manufacturing standards and productivity, which may increase business prosperity.

    Rationale:

    A person acquiring this qualification will be able to work in a confectionery or biscuit confectionery manufacturing environment and will be competent in performing all the necessary manufacturing processes applicable to his/her work environment, from intake of the raw material to product manufacturing and presentation of the final product for packaging. By applying quality control practices throughout the process, the learner will contribute to the quality assurance and food safety requirements of the final product.

    This qualification provides the learner with the opportunity to access skills and career opportunities in the following specialist areas in the food manufacturing industry:
  • Sugar Confectionery manufacturing.
  • Chocolate Confectionery manufacturing.
  • Biscuit manufacturing.

    The outcomes of this qualification represent applied competence within the confectionery processing environment and combine practical and theoretical learning in the technical, inter-personal and business spheres. This will enable the learner to perform the operational aspects of the work, function within a team context and contribute to business, operational and productivity improvements in the workplace. Qualifying learners will also understand the scientific and technological principles which underpin equipment operation, as well as the safety, hygiene and quality principles and practices of food manufacture.

    The skills, knowledge, understanding and values demonstrated within this qualification will improve processing standards and productivity, thereby contributing to economic growth and the upliftment of employees within the confectionery processing environment. The emphasis in the qualification on food safety and quality control will ensure that confectionery products are safe for human consumption.

    Further social benefits will result from qualifying learners carrying what they learn with respect to food safety and personal health and hygiene back to their own environments. In addition, the exposure to technology and scientific principles and concepts will ensure that qualifying learners will be better able to cope with the demands of a technologically advanced society.

    This qualification will contribute to the full development of the learner by providing recognition for learning achieved, thereby forming the basis of further career advancement within the confectionery processing sector. It also articulates with other food and beverage qualifications, enabling the qualifying learner to access education, training and career paths within the broader food and beverage manufacturing industry.

    Individuals acquiring this qualification will be able to produce safe, quality assured sugar or chocolate products by operating, monitoring and controlling confectionery equipment, from the verification of the raw materials to the production of the intermediate, unwrapped and final product. Qualifying learners will be able to apply all relevant quality, hygiene, personal safety and food safety practices during processing, as well as first line maintenance practices. They will also understand and be able to apply efficient and productive work practices so as to contribute to the achievement of workplace objectives.

    Qualifying learners will also have a basic understanding of the scientific and technological principles which underpin sugar and chocolate confectionery processes, and will be able to relate these to their own work context. They will also understand how they should operate within the systems which govern their workplace.

    The outcomes of this qualification can be achieved in relation to either sugar confectionery or chocolate confectionery. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are competent in:
  • Communication at NQF Level 2.
  • Mathematical Literacy at NQF Level 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. Evidence can be presented in a variety of forms, including previous international or local qualifications, reports, testimonials, mentoring functions performed, portfolios, work records and performance records. Evidence must be judged according to the general principles of assessment. Learners who have met the requirements of any unit standard that forms part of this qualification may apply for Recognition of Prior Learning to the relevant ETQA. The applicant must be assessed against the Specific Outcomes and Assessment Criteria for the relevant unit standard. A qualification will be awarded should a learner demonstrate that all the Exit Level Outcomes of the qualification have been attained.

    Access to the qualification:

    Open. 

  • RECOGNISE PREVIOUS LEARNING? 

    QUALIFICATION RULES 
    Rules of Combination:
  • All the unit standards in the Fundamental component (36 Credits) are compulsory.
  • All the unit standards in the Core component (66 Credits) are compulsory.
  • Unit standards with a minimum total of 28 Credits are required from the Elective component.

    Learners wishing to specialise in Primary Processing should choose Elective unit standards totaling at least 18 Credits from the list below. The remaining credits (if the learner does not choose them all from the Primary Processing unit standards) may be chosen from the other elective unit standards in order to make up the total minimum of 130 Credits for the full qualification.

    Primary Processing unit standards:

    ID No: Unit standard title; NQF Level; Credit:
  • ID 377846: Form Biscuit Dough Pieces; NQF Level 3; 9 Credits.
  • ID 377851: Bake Biscuits using plant ovens; NQF Level 3; 9 Credits.
  • ID 377848: Apply deposits or cream layers to biscuits; NQF Level 3; 8 Credits.
  • ID 377852: Apply flavours to baked biscuits; NQF Level 3; 5 Credits.
  • ID 377850: Produce dough using automated equipment; NQF Level 3; 8 Credits.
  • ID 377845: Operate Confectionery Equipment to produce a finished product; NQF Level 3; 16 Credits.
  • ID 8864: Temper sugar confectionery mass; NQF Level 2; 4 Credits.
  • ID 8872: Temper Liquid chocolate using automated tempering equipment; NQF Level 3; 12 Credits.
  • ID 377844: Refine a chocolate mass or compound; NQF Level 4; 8 Credits.
  • ID 8880: Manufacture wafer products; NQF Level 4; 20 Credits.
  • ID 8882: Roast beans or nuts; NQF Level 3; 8 Credits.
  • ID 8875: Enrobe confectionery products; NQF Level 3; 8 Credits.
  • ID 377849: Conch a chocolate mass or compound; NQF Level 4; 8 Credits.
  • ID 9054: Coat or dip a food product using automated equipment; NQF Level 2; 6 Credits.
  • ID 9072: Cook food products using continuous process equipment; NQF Level 3; 8 Credits.
  • ID 8808: Extrude food products using a continuous extruder; NQF Level 3; 10 Credits. 

  • EXIT LEVEL OUTCOMES 
    1. Maintain and apply personal safety, food safety and quality control practices in a confectionery manufacturing environment.

    2. Conduct preparatory activities prior to manufacturing of confectionery.

    3. Manufacture confectionery.

    4. Communicate in variety of ways in a food manufacturing environment.

    Critical Cross Field Outcomes:

    The Critical Cross- Field Outcomes can be addressed as follows in the qualification:

    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Maintaining and applying food safety, personal safety and quality control practices in a confectionery manufacturing environment.
  • Problem solving during processing and manufacturing tasks.

    Work effectively with others as a member of a team, group, organisation or community by:
  • Applying team-work during maintenance, personal and product safety practices and manufacturing procedures.
  • Co-ordinating one's work with that of others in the direct surrounding area.

    Organise and manage oneself and one's activities responsibly and effectively by:
  • Planning one's activities.
  • Keeping organised, legible, coherent and focused records.

    Collect, analyse, organise and critically evaluate information by:
  • Performing quality control practices and evaluating the results.
  • Keeping organised, legible, coherent and focused records.

    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Reading and interpreting quality control documentation.
  • Gathering and applying information regarding knowledge, processes and procedures in a food manufacturing environment.
  • Keeping organised, legible, coherent and focused records.

    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Working according to health and safety regulations.
  • Performing quality control practices and evaluating the results.

    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
  • Problem solving during processing and manufacturing tasks.
  • Reporting poor food safety, personal safety and hygiene conditions.
  • Identifying poor quality products and reporting it.

    Contribute to the full personal development of each learner and the social and economic development of the society at large by:
  • Maintaining and applying food safety, personal safety and quality control practices in a confectionery manufacturing environment.
  • Carrying out activities prior to manufacturing of confectionery.
  • Manufacturing confectionery.
  • Communicating in variety of ways in a food manufacturing environment. 

  • ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Knowledge of microbiology and the effect of micro-organisms on personal health, hygiene and food product safety are applied according to standard food microbiological principles.
  • Quality control practices are carried out in the confectionery manufacturing environment according to the relevant quality assurance policy and standard operating procedures.
  • Knowledge and comprehension regarding personal safety practices in a confectionery manufacturing environment are applied according to standard operating procedures, safety requirements and current legislation.
  • Critical Control Points (CCPs) in a confectionery manufacturing environment are monitored as an integral part of the applicable Hazard Analysis Critical Control Point (HACCP) system.
  • First line maintenance on manufacturing equipment is performed according to standard operating procedures.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Raw materials are received for manufacturing purpose according to standard operating procedures.
  • Raw materials and products are stored and routed according to standard operating procedures.
  • Knowledge and comprehension of heating and cooling media are applied according to standard operating procedures.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Planning for manufacturing, as well as personal, equipment and product preparations are done according to standard operating procedures.
  • Quality control practices are carried out in the specific context of the learner's work environment and according to the quality assurance policy and standard operating procedures by measuring, interpreting and controlling analytical and quality control parameters.
  • Knowledge of heating and cooling media is applied according to standard operating procedures.
  • Prepared raw materials are processed further into confectionery products according to standard operating procedures.
    > Range: Processing refers to any combination of the following, relating to the specific elective strand: Pre-batching of raw materials, Mixing or blending of raw materials, Making of dough, Extrusion, Forming and cutting, Baking, Tempering, Conching, Refining, Quality, Packaging, Problem solving.
  • Processing parameters are set, monitored and controlled according to standard operating procedures.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Effective verbal communication is demonstrated during working with peers, colleagues and members of management.
  • Quality control documentation is read and interpreted for application in further processing.
  • Processing reports, records and documentation are identified, understood, organised, interpreted and presented in a legible, focused and coherent manner.
  • Information regarding knowledge, processes and procedures within a food manufacturing environment is gathered and applied.

    Integrated Assessment:

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a learner is able to perform all the necessary processes applicable to his/her work environment, from intake of the raw material to the final product ready for packaging.

    The identification 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 demonstrated. Assessment methods and tools must be designed 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 applied to solve problems.

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

    Assessors should develop and conduct their own Integrated Assessment by making use of a range of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 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.

    The exit level outcomes of this qualification can be assessed in one application.

    Unit standards in the qualification must be used to assess specific and Critical Cross-Field Outcomes. 

  • INTERNATIONAL COMPARABILITY 
    Introduction:

    Research was carried out to identify the scope, methods and trends in training for the confectionery industry in Europe, the United Kingdom, the Far East, Canada, the United States, South America, Africa, Australia and New Zealand. Some form of confectionery-related training is available in most countries. Much of this training is in the form of short courses offered by industry associations, confectionery producers and raw material suppliers. Some countries offer national qualifications, either specifically for confectionery processing, or as a specialisation within a food processing qualification.

    A comparison was made with training for the confectionery industry provided in Germany, Australia, and the United Kingdom. The reasons for selecting qualifications from these particular countries for comparison are included in each instance.

    Germany: Sugar and Chocolate:

    A German qualification was selected for comparison as Germany is an acknowledged leader in the field of confectionery manufacture, as well as in skills development for the confectionery manufacturing industry.

    The Zentralfachschule der Deutschen Suswarenwirtschaft (Central College of the German Confectionery Industry) offers a range of training from entry level to the highly specialised and advanced. In addition to meeting the training needs of the German confectionery industry, the Zentralfachschule der Deutschen Suswarenwirtschaft has also positioned itself as an international provider of confectionery training. This training is provided in the form of short courses, each covering a different aspect of confectionery technology.

    A 3-year training programme leading to the qualification 'Specialist in Confectionery Technology' (Fachkraft fur Suswarentechnik) was identified for purposes of comparison.

    The 'Specialist in Confectionery Technology' is aimed at people who have completed their secondary schooling. Although not workplace based, it is closely aligned with industry requirements. It prepares people for a range of occupations within the confectionery industry and allows career progression in both managerial and technical fields.

    Theoretical and practical training is provided during 12 weeks per year, divided into 3 blocks of 4 weeks each per year, with each block being followed by a 6 week period of industry experience.

    The course contents cover the following:

    A general component:
  • Basic nutrition
  • Business/economics.
  • Technology.
  • Basic mathematics.
  • Basic chemistry, biology and physics.

    This component is assessed by means of written examinations.

    A specialization in one of the following:
  • Confectionery.
  • Baked goods (long lasting).
  • Chocolate products.
  • Sugar products.

    This component is assessed by means of practical examinations and the production of a 'test specimen'.

    Conclusion:

    Although the German qualification is not directly comparable with the South African qualification in level, scope or approach, there is sufficient commonality between them to confirm the relevance of the South African qualification.

    Australia:

    Australian qualifications have been identified for comparison because certain Australian providers have positioned themselves as international providers of training to the confectionery industry, particularly to Far Eastern countries. Much of this external training is in the form of short courses focusing on a particular aspect of confectionery technology.

    The Australian Qualifications Framework (AQF) contains 2 qualifications for the confectionery industry:
  • Certificate IV in Confectionery Manufacturing.
  • Diploma of Confectionery Manufacturing.

    The Diploma is a 2-year full time programme of theoretical and practical training, with the option to exit after I year with the Certificate IV. Some institutions offer the training without exposing learners to actual industry manufacturing conditions; practical training is then provided on small-scale versions of equipment used in industry.

    Certificate IV in Confectionery Manufacturing:

    Technical:
  • Temper chocolate.
  • Manufacture moulded chocolate products.
  • Manufacture enrobed products.
  • Aerated confection.
  • Manufacture starch moulded products.
  • Manufacture deposited products.
  • Manufacture boiled sugar confectionery.
  • Manufacture panned confectionery.

    Foundation:
  • Introductory chemistry.
  • Chemical laboratory techniques.
  • Introductory mathematics.
  • Introductory physics.
  • General microbiology.
  • Raw materials.

    Quality:
  • Principles of food spoilage and control.
  • Hygiene and sanitation.
  • Principles of hazard analysis and critical control points (HACCP).
  • Unit operations.
  • Introduction to quality management.
  • Statistics.

    Management:
  • Occupational health and safety.
  • Confectionery industry orientation.
  • Introductory economics.
  • Train small groups.
  • Management information.
  • Managing operations - customer service.
  • Managing people - workplace practice.

    A selection of electives covering a range of additional technical, management and quality components as well as computer skills would also be included.

    Conclusion:

    The course content and level of the Australian qualification is broadly comparable with the South African qualification, with the important difference that in the case of the South African qualification, technical competencies would be acquired in either a sugar confectionery or a chocolate confectionery context, with the focus on the relevant technical competencies required for that context. In the South African qualification some of the components listed in the Australian version are embedded within other aspects: for example, the various different 'technical' elements are covered by generic unit standards for equipment operation, while the 'foundational' subjects are included in the unit standards as essential embedded knowledge. South African learners are also required to have had actual workplace experience in order to meet the criteria for assessment.

    United Kingdom-Food and Drink manufacturing:

    The Food and Drink Manufacturing Operations National Vocational Qualifications for England, Wales and Northern Ireland have been included for comparison because they provide an example of a generic approach to training for the confectionery field. At Level 2 (equivalent to South African NQF Level 3), the scope and level of learning is designed to equip the individual to:
  • Control a wide range of operations.
  • Diagnose and overcome operating problems.
    > Have some direct responsibility for maintaining product quality.

    The South African qualification will also ensure that the learner develops these competencies.

    The NQV Performing Manufacturing Operations Level 2 is relevant for comparison. This is a generic qualification that covers a range of manufacturing processes which are common to a variety of industries and sectors. It is suitable for operators engaged in a wide range of production processes. Candidates may demonstrate competence in the relevant manufacturing skills regardless of the industry in which they are employed. However, competence is acquired and must be demonstrated in terms of the learner's specific work context.

    The NVQ Performing Manufacturing Operations Level 2 is aimed at those who are responsible for monitoring and controlling the equipment and the quality of work produced and who have the authority to exercise judgment and make decisions about factors that affect the manufacturing process.

    Mandatory Units for the qualification include:
  • Complying with statutory regulations and organisational safety requirements.

    Plus one of the following:
  • Promoting effective working relationships.
  • Contributing to effective team working.

    Support Units - Three from the following:
  • Transferring materials.
  • Preparing for manufacturing operations.
  • Concluding manufacturing operations.
  • Ensuring effective hand over of manufacturing operations.
  • Receiving and checking incoming materials.
  • Controlling manufacturing operations.
  • Contributing to improving effectiveness in the workplace.
  • Analysing the results of inspection and confirming quality of production.
  • Recording and reporting inspection and test results.

    Job Specific Units - One from the following:
  • Transferring materials.
  • Producing shaped products.
  • Producing products by assembly operations.
  • Producing joined products.
  • Producing products by processing.
  • Producing formed products.
  • Finishing products.
  • Producing moulded products.
  • Producing packaged products.
  • Making products using computer control equipment.
  • Manufacturing products using combined manufacturing operations.
  • Analysing the results of inspection and confirming quality of production.

    Conclusion:

    A comparison with the qualification offered in the United Kingdom confirms the appropriateness of the level and scope of the South African qualification. The South African qualification includes all the learning described in the first two categories (the mandatory units and the support units), and places a greater emphasis on the last category (job specific units), to enable the learner to acquire a broader range of occupation-specific competencies.

    Short Courses:

    In addition to the above national qualifications, numerous short courses are provided by training providers, industry associations, confectionery producers and raw material suppliers. Numerous such courses are offered by Swiss, French and Belgian providers, especially in the field of chocolate confectionery. Frequently such courses have a craft focus, and are offered in association with confectionery producers or raw material suppliers, to promote sales of their products.

    Examples of short courses in various aspects of confectionery technology are those offered in the United States of America by Richardson Researches Inc. This particular provider has been selected because it enjoys an international reputation as a leader in the field of confectionery training. The courses are typically intensive 5-day courses providing theoretical and practical knowledge of confectionery processes, covering such elements as the properties of the principle ingredients, techniques involved in their preparation, the underpinning scientific principles, quality issues and a range of different products and effects. These courses are not production-related. However, they would provide a basis for understanding the development of the product during the production process and the associated quality issues.

    Conclusion:

    Although no direct comparison can be made, the general approach and content of such courses (i.e. the combination of theory and practice, the emphasis on raw material properties and underpinning principles, the application of techniques and the focus on quality) does provide confirmation of the approach and scope of the South African qualification.

    United Kingdom - Biscuit manufacturing:

    In the United Kingdom biscuit manufacturing competence is addressed in vocational qualifications for Food and Drink Manufacturing Operations, at the equivalent of South African NQF Levels 1, 2, 3 and 4. The UK equivalent of this qualification (Food and Drink Manufacturing Operations Level 3) credits the same compulsory areas of competence as this South African qualification.
  • Achieve product sophistication and operational targets.
  • Establish and maintain positive working relationships.
  • Identify and diagnose problems.
  • Maintain and improve hygienic working environments.
  • Maintain and promote healthy and safe work practices within the workplace.
  • Obtain information for decision making.
  • Contribute to risk assessment in the workplace.
  • Maintain and improve product safety.
  • Maintain operations.
  • Record and store information.
  • Select and implement solutions to problems.
  • Work with others to achieve goals.
  • Analyse information to support decision making.
  • Contribute to your development.
  • Advise and inform others.

    Electives contained in the UK qualification are different. Where the South African qualification focuses on secondary processes and additional manufacturing competence, the UK qualification includes auditing, operational improvement, human resource management, procurement, product development, coaching, team leading and environmental practice improvement as elective components. Other UK elective UK components are part of the core of this South African qualification.
  • Monitor and maintain the handling and storage of materials.
  • Start up and shut down multi-stage manufacturing operations.
  • Contribute to the maintenance of the plant and equipment.
  • Implement quality assurance systems.
  • Support the efficient use of resources.

    Biscuit manufacturing courses found in Germany contain fewer credits (approximately 15) Although the embedded knowledge in the South African qualification is also contained in the German courses, the practical component of the courses is limited to spread testing, observing the functioning of raw materials in final products, wire cutting and depositing, rotary moulding, baking, hard sweet biscuit making dough preparation for crackers, deposits, wafer baking, cream spreading and cutting. Competence is limited to one type of machinery and focuses on theory underpinning biscuit manufacturing, trouble shooting and product development.

    The qualification is aimed at an operational level, and includes tampering processes, purification processes, routine maintenance, implementing health, safety and environment safety policies, systems and procedure, loading, unloading and transporting food, implementing sampling procedures, participating in sensory analyses, applying principles of statistical process control, manufacturing extruded and toasted products, operating a forming/ shaping process, implementing quality systems and procedures, cleaning and sanitising and sanitising equipment, work with temperature controlled stock, dispensing of non-bulk ingredients, pre-processing raw materials, presenting and applying workplace information and operating:
  • Baking processes.
  • Bulk liquid transfer processes.
  • Bulk dry goods transfer process.
  • Depositing process.
  • Form, fill and seal processes.
  • High treatment processes.
  • Mixing/blending processes.
  • Processes to control interface.
  • Production processes.
  • Enrobing processes.
  • Evaporation processes.
  • Extrusion processes.
  • Coating application processes.

    Conclusion:

    The qualification also includes components that are not in the South African qualification, such as operating a spreads production process, filtration process, drying process, cooking process, frying process, reduction process, retort process, separation process, homogenising process, blending and sieving and bagging process, case packing process and packaging, pumping equipment operation.

    Overall Conclusion:

    The South African confectionery industry is well informed about international developments in confectionery processing as many South African companies have international links. This, together with quality requirements, ensures that the skills, knowledge and values that will be achieved through this qualification are comparable with those maintained internationally. 

  • ARTICULATION OPTIONS 
    Horizontal articulation:
  • ID 20658: National Certificate: Food and Beverage Processing: Plant Baking Processing, NQF Level 3.

    Vertical articulation:
  • ID 57712: Further Education and Training Certificate in Generic Management. 

  • MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this qualification must be registered as an assessor and moderator respectively with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding 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, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • 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 and 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:
  • Anyone assessing a learner against this qualification must be registered as an assessor with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • The applicant needs well-developed interpersonal skills, as well as subject matter and assessment experience.
  • The applicant should have completed a food manufacturing qualification at NQF Level 4 or higher, with a minimum of 12 months field experience after he/she has completed the qualification. 

  • 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.
    This qualification replaces qualification 20656, "National Certificate: Flour Confectionery Baking", Level 3, 135 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  120403  Apply good manufacturing practices as part of a food safety system  Level 2  NQF Level 02 
    Core  120416  Apply personal safety practices in a food or sensitive consumer product environment  Level 2  NQF Level 02 
    Core  336799  Demonstrate an understanding of heating and cooling media in a food manufacturing 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  120235  Demonstrate an understanding of the concept of microbiology in a food handling environment  Level 3  NQF Level 03 
    Core  120239  Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system  Level 3  NQF Level 03 
    Core  12316  Perform first line maintenance on manufacturing or packing equipment  Level 3  NQF Level 03 
    Core  119802  Perform quality control practices in a food or sensitive consumer product operation  Level 3  NQF Level 03 
    Core  9047  Receive food raw materials  Level 3  NQF Level 03 
    Core  8804  Store and route food raw materials and products  Level 3  NQF Level 03 
    Core  242817  Solve problems, make decisions and implement solutions  Level 4  NQF Level 04 
    Fundamental  119472  Accommodate audience and context needs in oral/signed communication  Level 3  NQF Level 03 
    Fundamental  9010  Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations  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  119457  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  119467  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  119465  Write/present/sign texts for a range of communicative contexts  Level 3  NQF Level 03 
    Elective  377851  Bake biscuits using plant ovens  Level 2  NQF Level 02 
    Elective  9054  Coat or dip a food product using automated equipment  Level 2  NQF Level 02 
    Elective  244365  Lift and move material and equipment by means of a forklift  Level 2  NQF Level 02 
    Elective  242787  Operate Tape Sealing equipment on a food automated packaging line  Level 2  NQF Level 02 
    Elective  13258  Participate in work group activities  Level 2  NQF Level 02 
    Elective  8864  Temper sugar confectionery mass  Level 2  NQF Level 02 
    Elective  377848  Apply deposits or cream layers to biscuits  Level 3  NQF Level 03 
    Elective  377852  Apply flavours to baked biscuits  Level 3  NQF Level 03 
    Elective  9072  Cook food products using continuous processing equipment  Level 3  NQF Level 03 
    Elective  8875  Enrobe confectionery products  Level 3  NQF Level 03 
    Elective  8808  Extrude food products using a continuous extruder  Level 3  NQF Level 03  10 
    Elective  377846  Form biscuit dough pieces  Level 3  NQF Level 03 
    Elective  242786  Operate cellophaning equipment on a food automated packaging line  Level 3  NQF Level 03 
    Elective  377845  Operate confectionery processing equipment to produce a finished confectionery product  Level 3  NQF Level 03  16 
    Elective  242779  Operate filling process on a food automated packaging line  Level 3  NQF Level 03  18 
    Elective  242788  Operate Packing Process on a food automated packaging line  Level 3  NQF Level 03 
    Elective  242784  Operate Shrink-wrapping equipment on a food automated packaging line  Level 3  NQF Level 03 
    Elective  377850  Produce dough using automated equipment  Level 3  NQF Level 03 
    Elective  8882  Roast beans or nuts  Level 3  NQF Level 03 
    Elective  8872  Temper liquid chocolate using automated tempering equipment  Level 3  NQF Level 03  12 
    Elective  377849  Conch a chocolate mass or compound  Level 4  NQF Level 04 
    Elective  9046  Determine the quality of food products using sensory evaluation  Level 4  NQF Level 04  10 
    Elective  335863  Identify and solve problems pertaining to production machines  Level 4  NQF Level 04  15 
    Elective  8880  Manufacture wafer products  Level 4  NQF Level 04  20 
    Elective  119796  Monitor and control quality assurance procedures in a food or sensitive consumer product environment  Level 4  NQF Level 04 
    Elective  13224  Monitor the application of safety, health and environmental protection procedures  Level 4  NQF Level 04 
    Elective  242791  Operate a coding process on a food automated packaging line  Level 4  NQF Level 04 
    Elective  242785  Operate a forming, filling and sealing process on a food automated packaging line  Level 4  NQF Level 04  18 
    Elective  242792  Operate a wrapping process on a food automated packaging line  Level 4  NQF Level 04  18 
    Elective  242790  Operate an inspection process on a food automated packaging line  Level 4  NQF Level 04 
    Elective  242780  Operate Unpacking Process on a food automated packaging line  Level 4  NQF Level 04 
    Elective  377844  Refine a chocolate mass or compound  Level 4  NQF Level 04 


    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 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.
     
    1. Optimum Learning Technologies (Pty) Ltd 



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