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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Produce complex hot and cold desserts 
SAQA US ID UNIT STANDARD TITLE
7830  Produce complex hot and cold desserts 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 5  NQF Level 05 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
The learner will be able to produce a variety of complex hot and cold desserts which will satisfy his/her customers according to organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner should have successfully completed the unit standard: 'Prepare and cook basic hot and cold desserts'. 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Clean and maintain preparation and cooking areas and equipment when preparing, cooking and finishing complex hot and cold desserts. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The main contamination threats when preparing, processing and cooking complex hot and cold desserts are described and the prevention of contamination are explained. 

ASSESSMENT CRITERION 2 
2. The importance of keeping preparation, cooking, storage areas and equipment hygienically clean is explained. 

ASSESSMENT CRITERION 3 
The preparation areas and equipment are cleaned and maintained throughout the production period according to basic hygiene principles. 

SPECIFIC OUTCOME 2 
Select and store complex hot and cold desserts not for immediate use in accordance with organisational quality requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The correct type, quantity and quality of ingredients for complex hot and cold desserts are selected in accordance with recipe specifications and quality criteria. 
ASSESSMENT CRITERION RANGE 
The range of quality criteria is: aroma, texture, appearance, consistency.
 

ASSESSMENT CRITERION 2 
2. Procedures to control portions and minimise waste are described. 

ASSESSMENT CRITERION 3 
3. The conditions/procedures for optimum safety during storage/holding of uncooked or cooked hot desserts are described and applied by following the procedures in accordance with organisational requirements. 

ASSESSMENT CRITERION 4 
4. The conditions/procedures for optimum safety during storage/holding of prepared, cooked and finished cold desserts are described and applied by following the procedures in accordance with organisational requirements. 

ASSESSMENT CRITERION 5 
5. Prepared, semi-prepared, cooked, and semi-cooked dessert products not for immediate use are hygienically stored by following the procedures in accordance with organisational requirements. 

SPECIFIC OUTCOME 3 
Describe methods of minimizing common faults when preparing and cooking complex hot and cold desserts. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The effects of various temperatures and humidity on the ingredients used in hot and cold desserts are explained. 

ASSESSMENT CRITERION 2 
2. Methods to identify and minimise common faults when preparing and cooking hot desserts are described. 

ASSESSMENT CRITERION 3 
3. Methods to identify and minimise common faults when preparing and cooking cold desserts are described. 

ASSESSMENT CRITERION 4 
4. The effect of temperature, humidity and altitude on various desserts during cooking is described. 

SPECIFIC OUTCOME 4 
Prepare and produce complex hot and cold desserts by applying the correct method. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. The organisational requirements when preparing, cooking and storing complex hot and cold desserts are described. 

ASSESSMENT CRITERION 2 
2. The quality of the dish is maximized by selecting the correct preparation and processing method in accordance with recipe specifications and organisational quality requirements. 
ASSESSMENT CRITERION RANGE 
The range of preparation methods is: creaming, use of moulds, folding, incorporating fat, separation, combining of colours, flavours and ingredients, aeration, addition of flavours, addition of colours.
The range of processing is: poaching, boiling, baking, refrigerating, freezing.
The range of hot prepared products is: soufflé, fruit based, baked cheesecake, sponge flan based, pastry based, steamed puddings.
The range of cold prepared products is: moulded set creams, cheesecake, cold soufflés/ mousses, fruit/crème bavarois, cold rice sweets, ice cream based/sorbet based/parfait, meringue based, paste based goods, egg based set.
 

ASSESSMENT CRITERION 3 
3. The quality of hot and cold desserts is maximized by selecting and applying the correct cooking and finishing method in accordance with recipe specifications and organisational quality criteria and requirements. 
ASSESSMENT CRITERION RANGE 
The range of cooking methods is: steaming, baking, deep fat frying, poaching, boiling, shallow frying, re-heating.
The range of finishing methods is: grilling, turning out, de-moulding, cooling, glazing, coating, filling, piping, dipping, sprinkling, portioning, flambé, garnishing.
 

SPECIFIC OUTCOME 5 
Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Appropriate recipe changes to promote healthy eating when preparing hot and cold desserts, fillings and sauces are described. 

ASSESSMENT CRITERION 2 
2. Problems associated with the production of hot and cold desserts are listed and reasons for decisions to solve this are described. 
ASSESSMENT CRITERION RANGE 
The range of problems with production is: oven faulty, chocolate lumpy after melting in double boiler, too much/little gelatine used, too much sugar in meringues, ice creams have large ice crystals, steamed puddings are heavy, specialised ingredients unavailable or out of season, quality of ingredients, expense of imported products, unreasonable customers, staff lack specialised skills.
 

ASSESSMENT CRITERION 3 
3. Work is completed in an organised and efficient manner taking priorities and deadlines into consideration. 

ASSESSMENT CRITERION 4 
4. A dessert buffet suitable for a function hosting guests from a variety of different cultural/religious backgrounds is designed. 

ASSESSMENT CRITERION 5 
5. A selection of hot and cold desserts that would be suitable to serve to a vegan customer is designed. 


UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.

This has been done as it was deemed necessary to ensure holistic assessment occurred.

The specific outcomes can be applied in a range of contexts.

Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

The specific outcomes are comparable to outcomes used internationally.

We therefore structured outcomes using the format noun + verb + condition (modifying phrase)
Specific outcomes have been split into three categories:
a) knowledge and understanding (what the learner must know and understand)
b) decision-making and acting (what the learner must do)
c) adapting performance ( including reflexive competence)
In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


Critical Cross-field Outcomes (CCFO): 

UNIT STANDARD CCFO IDENTIFYING 
Identify and solve problems (Specific Outcome 25,27,28) 

UNIT STANDARD CCFO ORGANISING 
Organise and manage oneself (Specific Outcome 16,17,18,20,23,25,26) 

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

UNIT STANDARD NOTES 
Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

Recommendations and Exemplars for the design of:

Learning/Curriculum
  • Learning would best be achieved by experimenting with hot and cold desserts.
  • Prepare and cook various hot and cold desserts.
  • Prepare meringue roll filled with chocolate mousse, chill until set, slice, garnish and serve with deep-fried passion fruit ice cream and raspberry coulis.
  • Prepare vanilla and chocolate-layered bavarois, set, turn out, garnish with hazelnut praline and serve with creme Anglaise.
  • Prepare and bake individual pavlovas with dates and nuts, filled with whiskey and honey cream, and garnished with fresh fruit.
  • Prepare a coconut parfait in phyllo, serve with minted chocolate mousse and garnish with citrus fruit.
  • Prepare a recipe, needing adaptation for a low fat diet, using food substitute ingredients.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended. A learner's competence on this unit standard could be checked prior to his employment.
  • A new employee should be able to achieve this unit standard within 4 months of being trained. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2015-03-13  CATHSSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    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.