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: Tea Production and Processing 
SAQA QUAL ID QUALIFICATION TITLE
48903  National Certificate: Tea Production and Processing 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
AgriSETA - Agriculture SETA  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 01 - Agriculture and Nature Conservation  Secondary Agriculture 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 2  NQF Level 02  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 06120/18  2018-07-01  2023-06-30 
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 qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
This qualification will provide learners with the opportunity to obtain competence in broad tea production and manufacturing processes and practices, namely plucking and pruning of tea, fertilization of tea fields, irrigation of tea, manufacturing of tea. This will provide the learner with opportunities to grow within any of these fields.

Through fundamental learning, learners will be able to apply skills required to effectively communicate either verbally or in writing and to perform basic calculations. This qualification complies with the objectives of the NQF with regard to facilitating access to, mobility and progression within the tea industry.

The qualification focuses on the skills, knowledge, values and attitude required to operate effectively in the tea industry. The intention is to release the potential of people, in order for them to grow, develop and become more competent workers. This qualification will furthermore add value to the individuals, their workplace and the economy as a whole.

Rationale for the qualification

This qualification is aimed at people who are working in the Tea industry or who would like to start a career in the industry. It is aimed at formalising the skills required in the Tea production and manufacturing processes to facilitate career-pathing and to provide access to new entrants. The qualification provides learners with access to learning in specialised areas within the Tea industry. It also provides learners with the necessary background knowledge and skills to be portable within other Agricultural Industries.

Through the above the qualification will address one of the key priorities of the Department of Labour in the reduction of unemployment and under employment. It will assist in creating job opportunities and to create a better nation at large. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner will have appropriate levels of Communication, Language, Numeracy and occupational competence equivalent to NQF1.

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. Where RPL is required the learner will need to prove competence in that specific area in order to obtain recognition of that skill and knowledge.

Evidence can be presented in a variety of forms, including international or previous local qualifications, reports, testimonials mentioning functions performed, work records, portfolios, videos of practise and performance records. The assessment methods and tools to be used to assess Prior Learning shall be decided upon jointly by the assessor and the learner. 

RECOGNISE PREVIOUS LEARNING? 
Y 

QUALIFICATION RULES 
To complete this qualification the learner must obtain 36 Fundamental, 68 Core and 16 Elective credits to total 120 credits. 

EXIT LEVEL OUTCOMES 
1. Organise nursery beds and decide on suitable plant material
2. Construct tea fields and down drains
3. Prepare stations and plant tea bushes.
4. Harvest and prune tea.
5. Conduct tea field husbandry practices.
6. Intake and preparation of green tea leaf.
7. Cut, ferment and dry tea leaf.
8. Sort, grade, blend and store secondary tea grades. 

ASSOCIATED ASSESSMENT CRITERIA 
1.
  • Nursery beds and pots are prepared according to standard operating procedures.
  • Consequences of not preparing beds and pots correctly are explained.
  • Suitable plant material for cuttings is selected according to organizational standards and operating procedures.
  • Cuttings are planted and treated according to standard working procedures.

    2.
  • Reasons and consequences of not adhering to building principles and operations related to tea fields and down drains are identified and explained.
  • Basic principles of down drains and stepping material are recalled and described.
  • Ground cover is planted according to standard working procedures

    3.
  • Reasons and consequences of not adhering to mark and hole principles and operations related to planting of tea bushes are identified and explained.
  • Tea bushes are planted correctly according to principles and standard work procedures.
  • Consequences of not compacting the soil around the plant hole are explained.
  • Cover-crops and wind-breaks are planted according to protective measures.
  • Mulch is placed according to standard operating procedure.
  • The importance of communicating the planting process is explained.

    4.
  • Plucking and pruning process preparation are conducted according to standard working procedures.
  • Reasons for developing a bush frame and creating new growth points are explained and applied.
  • Reasons for plucking tea on seedling and clonal tea fields according to quality requirements to maintain the plucking round and plucking table are explained and applied.
  • Tea is pruned according to standard operating procedures at predetermined height as dictated by the specific pruning cycle.
  • Tea plucking and pruning processes are finalised, documented and communicated according to standard working procedures.

    5.
  • Pest and weed control practices are implemented according to standard operating procedures.
  • Pest and weed control chemicals are mixed according to manufacturers specifications and applied according to standard working procedures.
  • Consequences of not fertilizing tea fields according to standard operating procedures are explained.
  • Procedures for handling irrigation equipment correctly and according to standard working procedures are explained and applied.
  • Reasons for determining water needs of tea fields are explained and applied.
  • Tea fields are irrigated according to irrigation schedules and standard operating procedures.

    6.
  • Reasons and consequences for conducting inspection, grading and sampling of green leaf are explained and applied.
  • Non-conforming green leaf is rejected according to quality requirements.
  • Green leaf is designated correctly to withering troughs according to standard working procedures.
  • Importance of start up, operating and shut down procedure of machinery and equipment is explained and applied.
  • Consequences and reasons for not attaining chemical and physical withering of green tea leaf are explained.
  • The importance of documenting and communicating the intake and withering processes are explained.

    7.
  • Cut tear and curl rollers are monitored to comply with quality requirements
  • Reasons and consequences of not cutting withered tea leaf according to quality requirements are explained.
  • Consequences of not adhering to pre determined fermentation time of doohl for respectively seedling and clonal tea are explained.
  • Temperature and air flow changes during fermentation to be effected and monitored according to standard operating procedures.
  • Reasons for even feed of doohl to dryers to be explained.
  • Importance of start-up, operating and shut down procedures of Omniburners and Boilers are explained and applied.
  • Reasons and consequences of not adhering to drying principles and procedures are explained.
  • The importance of plotting dryer curves is explained.

    8.
  • Stork and fibre to be extracted from unsorted tea using machinery and equipment according to standard operating procedures.
  • Reasons and consequences of not separating particle size according to market required grades are explained.
  • Basic principles of determining volumetrics are recalled and explained.
  • Tea grades are binned and bag filled according to individual grade requirements and specific operating procedures.
  • Tea bags are palletized and stacked according to required standards and procedures.
  • Basic principles of the intake and handle of secondary tea grades are explained and applied.
  • Procedures for handling equipment and machinery correctly and according to safety requirements are explained and applied.

    Integrated assessment criteria

    The term integrated assessment also implies that the theoretical and practical components should be assessed together and assess combinations of practical, applied, foundational and reflective competencies.

    Assessment activities should be done in real workplace situations and where simulations or role-plays are used, there should be supporting evidence to show that the learner is able to display the competencies to the real work situation.

    All assessments should be conducted in line with the following documented principles of assessment: appropriateness, fairness, manageability, integration into work of learning, validity, direct, authentic, sufficient, systematic, open and consistent.

    Learners will produce evidence of the following:
  • Verbal and written explanations of reasons for adhering to operational and work site procedures as well as statutory requirements, adhering to specific sequence of operations, identifying deviations, taking corrective actions and recording relevant data, and reporting deviations outside the jobholder's responsibility.
  • Demonstrations of a range of operational actions relating to applying quality control in plucking-, pruning-, fertilising-, irrigating of tea, and withering-, fermenting-, drying-, sorting-, and packing of tea, and applying general safety in the work place. Learners will also demonstrate an understanding of the Tea Industry.
  • Oral or written competence regarding the reflective competencies within the qualification.

    In the identifying and solving of problems, team work, organising oneself, the using of applied science, the implication of actions and reactions in the world as a set of related systems are not clear from the observation, a method of oral questioning or a case study should be applied to determine the whole person development and integration of applied knowledge and skills.
  • A portfolio of evidence is required to prove the practical applied and foundational competencies of the learner which may include plucking programmes, withering and fermentation of green leaf, and the drying and sorting of tea.
  • 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 the specific and critical cross-field outcomes. During the integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflective competencies.

    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. 
    		•

    INTERNATIONAL COMPARABILITY 
    A thorough search was done to find international qualifications and unit standards in tea producing countries such as Kenya, Malawi, and Sri Lanka specific to the Tea production and manufacturing Industry, but no formal unit standards and qualifications could be found. It is however a fact that similar processes for production and manufacture of tea are used internationally by other producing tea countries.

    However, specific areas such as irrigation and fertilization were compared to New Zeeland qualifications on Horticulture and these were:
  • National Certificate in Horticulture Level 2
  • National Certificate on Horticulture (Horticultural Theory) Level 3 
    		•

    ARTICULATION OPTIONS 
    This qualification lends itself to both vertical and horizontal articulation possibilities. These possibilities ensure both mobility and progression for the learner in other fields of learning such as the dairy, macadamia and fish industries and areas where supervisory competence is required. The learning areas outlined in the purpose of the qualification indicate the horizontal articulation possibilities.

    Vertical articulation possibilities:
  • National Certificate Farming NQF level 3 (ID 20289)
  • National Certificate: Agri Trade processes NQF Level 2 (14851) 
    		•

    MODERATION OPTIONS 
    Anyone assessing a learner against these unit standards must be registered as an assessor with the relevant ETQA.

    Any institution offering learning that will enable achievement of these unit standards or will assess these unit standards must be accredited as a provider with the relevant ETQA. Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures.

    Therefore anyone wishing to be assessed against these unit standards may apply to be assessed by any assessment agency, assessor or provider institution, which 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 expertise.

    The assessor needs to be competent in the planning and conducting of learning outcomes and design and develop assessments as described in the relevant unit standards. The subject matter experience must be well developed within the field of tea production and manufacture.

    The subject matter experience 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. 

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

    NOTES 
    The unit standards within the qualification are structured to contain specific and critical cross-field outcomes with assessment criteria. Within each unit standard, the assessment criteria, accreditation and moderation options guide the assessors to develop assessment tools and methods. The specific, critical cross-field outcomes and assessment criteria guide the providers in developing the learning material.

    The unit standards within the qualification serve as exit points from the qualification and these unit standards represent meaningful recognizable outcomes within secondary agriculture, and specifically will allow the learner to at these exit points successfully qualify as operators within sub departments of Tea production and manufacture. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  115840  Plant tea bushes  Level 1  NQF Level 01  2 
    Core  115837  Prepare nurserybed and fill pot  Level 1  NQF Level 01  4 
    Core  115843  Prune tea  Level 1  NQF Level 01  4 
    Core  115846  Blend secondary tea grades  Level 2  NQF Level 02  8 
    Core  115836  Fire/dry tea  Level 2  NQF Level 02  12 
    Core  115841  Pack and stack made tea  Level 2  NQF Level 02  4 
    Core  115826  Roll and fermentise withered leaf  Level 2  NQF Level 02  12 
    Core  115839  Sort black tea  Level 2  NQF Level 02  12 
    Core  115853  Take in green leaf  Level 2  NQF Level 02  4 
    Core  115818  Wither green leaf  Level 2  NQF Level 02  6 
    Fundamental  9009  Apply basic knowledge of statistics and probability to influence the use of data and procedures in order to investigate life related problems  Level 2  NQF Level 02  3 
    Fundamental  7480  Demonstrate understanding of rational and irrational numbers and number systems  Level 2  NQF Level 02  3 
    Fundamental  9008  Identify, describe, compare, classify, explore shape and motion in 2-and 3-dimensional shapes in different contexts  Level 2  NQF Level 02  3 
    Fundamental  7469  Use mathematics to investigate and monitor the financial aspects of personal and community life  Level 2  NQF Level 02  2 
    Fundamental  9007  Work with a range of patterns and functions and solve problems  Level 2  NQF Level 02  5 
    Fundamental  8968  Accommodate audience and context needs in oral communication  Level 3  NQF Level 03  5 
    Fundamental  8969  Interpret and use information from texts  Level 3  NQF Level 03  5 
    Fundamental  8973  Use language and communication in occupational learning programmes  Level 3  NQF Level 03  5 
    Fundamental  8970  Write texts for a range of communicative contexts  Level 3  NQF Level 03  5 
    Elective  12513  Plan and manage time in the workplace  Level 1  NQF Level 01  4 
    Elective  8420  Operate in a team  Level 2  NQF Level 02  4 
    Elective  8000  Apply basic business principles  Level 3  NQF Level 03  9 
    Elective  9527  Lead a team, plan, allocate and assess their work  Level 3  NQF Level 03  4 
    Elective  8016  Maintaining occupational health, safety and general housekeeping  Level 3  NQF Level 03  8 


    LEARNING PROGRAMMES RECORDED AGAINST THIS 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. Gracepoint Agri Academy 
    2. Linon Manufacturing Pty Ltd 
    3. Mulpa Farming (Pty) Ltd 
    4. Roma Training Institute 
    5. Simba Skills Consultants 
    6. TPLR and Training Services (PTY) LTD 
    7. Tsolo Agriculture and Rural Development Institute 
    8. Walter Sisulu University 


    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.