SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE:

National Certificate: Food and Beverage Manufacturing Technology: Ripened Cheese Technologist

SAQA QUAL ID	QUALIFICATION TITLE
20515	National Certificate: Food and Beverage Manufacturing Technology: Ripened Cheese Technologist
ORIGINATOR
SGB Dairy Technology
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY			NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement			OQSF - Occupational Qualifications Sub-framework
QUALIFICATION TYPE	FIELD		SUBFIELD
National Certificate	Field 06 - Manufacturing, Engineering and Technology		Manufacturing and Assembly
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	130	Level 4	NQF Level 04	Regular-Unit Stds Based
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Passed the End Date - Status was "Reregistered"		SAQA 0160/05	2005-08-23	2006-04-20
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2007-04-20		2010-04-20

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
10827	National Certificate: Gouda and Cheddar Cheese Manufacturing	Level 4	Level TBA: Pre-2009 was L4	120	Complete

This qualification is replaced by:

Qual ID	Qualification Title	Pre-2009 NQF Level	NQF Level	Min Credits	Replacement Status
50306	Further Education and Training Certificate: Dairy Manufacturing Technology	Level 4	NQF Level 04	120	Complete

PURPOSE AND RATIONALE OF THE QUALIFICATION

A person acquiring this qualification will be able to manufacture safe, quality assured and packaged ripened cheese products by operating, controlling and maintaining a ripened cheese manufacturing line, from raw materials until the final manufactured product is ready to be sold in the retail market.

Rationale of the qualification:

This qualification reflects the workplace-based needs of the dairy 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 dairy industry and provides the flexibility to articulate in the dairy manufacturing environment with a wide variety of specialisation options and articulation within the food manufacturing industry.

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

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF level 3 and the core component within the national certificate in food and beverage processing: dairy primary processing NQF level 3.

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: 36 credits

Core: 43 credits

Elective: the learner must choose a minimum of 51 credits, of which 5 credits must be on level 4.
Total: 130 credits

EXIT LEVEL OUTCOMES

Qualifying learners can:

Exit level outcome 1: Coagulate milk for cheese manufacturing.
Exit level outcome 2: Manufacture ripened Cheddar type cheese.
Exit level outcome 3: Manufacture ripened Gouda or Grana type cheese.
Exit level outcome 4: Manufacture ripened Mozzarella type cheese.
Exit level outcome 5: Manufacture a starter culture for the manufacturing of ripened cheese.

ASSOCIATED ASSESSMENT CRITERIA

Assessment criteria associated with Exit level Outcome 1:

Raw milk in a silo is sampled, analysed and evaluated in terms of its acceptability for cheese manufacturing.

The importance of microorganisms in the manufacturing of ripened cheese is understood and comprehended.

The functional components of milk are identified and their application in cheese manufacturing is understood and comprehended.

The connection between milk components, syneresis and moisture control in cheese curd is understood and comprehended.

Milk is coagulated for cheese manufacturing according to standard operating procedures.

Assessment criteria associated with Exit level Outcome 2:

Green Cheddar type cheese is manufactured from coagulated milk according to standard operating procedures.

Cheddar type cheese is ripened according to standard operating procedures.

Cheddar type cheese is sampled and analysed for compositional and sensory quality attributes, and an evaluation is made in terms of its conformance to legal and company standards.

Assessment criteria associated with Exit level Outcome 3:

Green Gouda or Grana type cheese is manufactured from coagulated milk according to standard operating procedures.

Gouda or Grana type cheese is ripened according to standard operating procedures.

Gouda or Grana type cheese is sampled and analysed for compositional and sensory quality attributes, and an evaluation is made in terms of its conformance to legal and company standards.

Assessment criteria associated with Exit level Outcome 4:

Green Mozzarella type cheese is manufactured from coagulated milk according to standard operating procedures.

Mozzarella type cheese is ripened according to standard operating procedures.

Mozzarella type cheese is sampled and analysed for compositional and sensory quality attributes, and an evaluation is made in terms of its conformance to legal and company standards.

Assessment criteria associated with Exit level Outcome 5:

A bulk starter culture is prepared for the manufacturing of ripened cheese according to standard operating procedures.

The activity of the prepared bulk starter culture is determined according to standard operating procedures and an evaluation is made in terms of its suitability for use.

The importance of microorganisms in the manufacturing of bulk starter cultures is understood and comprehended.

Integrated Assessment:

The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to manufacture safe, quality assured and packaged ripened cheese products by operating, controlling and maintaining a ripened cheese manufacturing line, from raw materials until the final manufactured product is ready to be sold in the retail market.

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 assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

The preparation to processing, cleaning and sanitising, first line maintenance and quality assurance related to processing in the workplace can be assessed in one application.

Applicable assessment tool(s) 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, New Zealand and German qualifications. International comparability could be found for a qualification on this level. On the New Zealand Qualifications Authority Framework, two qualifications could be found to support this qualification. These qualifications are the National certificate in Dairy Manufacturing at level 4 and a National certificate in Food and related processing also at level 4.

ARTICULATION OPTIONS

This qualification will enable the qualifying learner to articulate to other dairy manufacturing specialisation domains at NQF level 4 and will allow progress to the national diploma in food and beverage manufacturing management at NQF level 6, the certificate in food and beverage manufacturing supervision at NQF level 4 and the certificate in food and beverage process artisan at NQF level 4.

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

Assessors need experience in the following areas:

Interpersonal skills, subject matter and assessment.

The assessor needs to be competent in the planning and conducting of assessment of learning outcomes and in the design and development of assessments as described in the unit standards Plan and conduct assessment of learning outcomes NQF level 5. Subject matter experience must be well developed within the field of ripened cheese manufacturing. The assessor must have completed a similar qualification with a minimum of 6-12 months field experience after he/she has completed the qualification or a food science and technology qualification on level 5 or higher. The subject matter experience of the assessor can be established by recognition of prior learning.

Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body.

NOTES

This qualification has been replaced by 50306: Further Education and Training Certificate: Dairy Manufacturing Technology, NQF Level 4, 120 credits.

This qualification replaces 10827: National Certificate: Gouda and Cheddar Cheese Manufacturing, NQF Level 4, 120 credits.

UNIT STANDARDS:

	ID	UNIT STANDARD TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
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	7
Core	9152	Evaluate the acceptability of raw milk in a silo for further processing	Level 3	NQF Level 03	5
Core	9171	Coagulate milk for cheese manufacturing	Level 4	NQF Level 04	5
Core	9170	Demonstrate knowledge of the connection between milk constituents, synerisis and moisture control in cheese curd	Level 4	NQF Level 04	3
Core	9181	Demonstrate knowledge of the functional components of milk	Level 4	NQF Level 04	7
Core	9180	Demonstrate knowledge of the significance of micro-organisms in the manufacturing of dairy products	Level 4	NQF Level 04	8
Core	9191	Evaluate the compositional and sensory quality of cheese	Level 4	NQF Level 04	8
Fundamental	9015	Apply knowledge of statistics and probability to critically interrogate and effectively communicate findings on life related problems	Level 4	NQF Level 04	6
Fundamental	8974	Engage in sustained oral communication and evaluate spoken texts	Level 4	NQF Level 04	5
Fundamental	8975	Read analyse and respond to a variety of texts	Level 4	NQF Level 04	5
Fundamental	9016	Represent analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts	Level 4	NQF Level 04	4
Fundamental	8979	Use language and communication in occupational learning programmes	Level 4	NQF Level 04	5
Fundamental	7468	Use mathematics to investigate and monitor the financial aspects of personal, business, national and international issues	Level 4	NQF Level 04	6
Fundamental	8976	Write for a wide range of contexts	Level 4	NQF Level 04	5
Elective	9111	Pack a food product under vacuum	Level 1	NQF Level 01	1
Elective	9110	Paint and wax cheese	Level 1	NQF Level 01	1
Elective	9150	Clarify or bactofuge a liquid food product by centrifugal force	Level 3	NQF Level 03	5
Elective	12316	Perform first line maintenance on manufacturing or packing equipment	Level 3	NQF Level 03	7
Elective	9043	Implement and maintain a food or beverage production quality assurance system	Level 4	NQF Level 04	8
Elective	9174	Manufacture a green cheddar type cheese from coagulated milk	Level 4	NQF Level 04	30
Elective	9175	Manufacture a green Gouda or Grana type cheese from coagulated milk	Level 4	NQF Level 04	30
Elective	9184	Manufacture a green Mozzarella type cheese from coagulated milk	Level 4	NQF Level 04	30
Elective	9173	Prepare a bulk starter culture for the manufacturing of fermented dairy products or cheese	Level 4	NQF Level 04	8

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.

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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.

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