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: Cottage Cheese Technologist 
SAQA QUAL ID QUALIFICATION TITLE
20553  National Certificate: Food and Beverage Manufacturing Technology: Cottage 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
17284  National Certificate: Cottage Cheese Preparation  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 cottage cheese products by operating, controlling and maintaining a fermented dairy 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? 
Y 

QUALIFICATION RULES 
  • Fundamental: 36 credits
  • Core: 40 credits
  • Elective: the learner must choose a minimum of 54 credits, of which 8 credits must be on level 4.
    Total: 130 credits 
    		•

    EXIT LEVEL OUTCOMES 
    Qualifying learners can:

    Exit level outcome 1: Pack cottage cheese in rigid plastic containers.
    Exit level outcome 2: Coagulate milk for cottage cheese manufacturing.
    Exit level outcome 3: Manufacture chunky cottage cheese.
    Exit level outcome 4: Manufacture smooth cottage cheese.
    Exit level outcome 5: Manufacture a starter culture for the manufacturing of cottage cheese. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Assessment criteria associated with Exit level Outcome 1:
  • Cottage cheese is packed into rigid plastic containers, making sure to monitor and control the process closely.
  • The packaged product is collated and shrink-wrapped according to standard operating procedures and by using automated equipment.

    Assessment criteria associated with Exit level Outcome 2:
  • Raw milk in a silo is sampled, analysed and evaluated in terms of its acceptability for cottage cheese manufacturing.
  • The importance of micro-organisms in the manufacturing of cottage cheese is understood and comprehended.
  • The functional components of milk are identified and their application in cottage cheese manufacturing is understood and comprehended.
  • The connection between milk components, syneresis and moisture control in cottage cheese curd is understood and comprehended.
  • Milk is coagulated for cottage cheese manufacturing according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 3:
  • Chunky cottage is manufactured from coagulated milk according to standard operating procedures.
  • Chunky cottage 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:
  • Smooth cottage cheese is manufactured from coagulated milk according to standard operating procedures.
  • Smooth cottage 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 cottage 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 micro-organisms 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 cottage cheese products by operating, controlling and maintaining a fermented dairy 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 cottage 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 17284: National Certificate: Cottage Cheese Preparation, 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  9172  Coagulate a dairy mixture for the manufacturing of a fermented dairy product  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  9197  Evaluate the compositional and sensory quality of cottage cheese products  Level 4  NQF Level 04  5 
    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  9136  Collate and shrink-wrap packaged products using automated wrapping equipment  Level 2  NQF Level 02  4 
    Elective  8766  Mix or blend food raw materials for processing using automated equipment  Level 2  NQF Level 02  4 
    Elective  9133  Operate and control the filling and closing of glass or rigid plastic containers for food or beverage products  Level 2  NQF Level 02  10 
    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  9176  Manufacture chunky cottage cheese from coagulated milk  Level 4  NQF Level 04  20 
    Elective  9177  Manufacture smooth cottage cheese (Quark) from coagulated milk  Level 4  NQF Level 04  10 
    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.
     
    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.