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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: Confectionery (Chocolate, Sugar and Biscuit) Manufacturing |
| SAQA QUAL ID | QUALIFICATION TITLE | |||
| 80928 | National Certificate: Confectionery (Chocolate, Sugar and Biscuit) Manufacturing | |||
| ORIGINATOR | ||||
| SGB Manufacturing and Assembly Processes | ||||
| PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY | 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 | |
|
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 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 |
This qualification is replaced by: |
| Qual ID | Qualification Title | Pre-2009 NQF Level | NQF Level | Min Credits | Replacement Status |
| 121149 | Intermediate Occupational Certificate: Food and Beverage Process Machine Operator | Not Applicable | NQF Level 03 | 123 | 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: 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: 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: 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:
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? |
| Y |
| QUALIFICATION RULES |
| Rules of Combination:
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: |
| 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: Work effectively with others as a member of a team, group, organisation or community by: Organise and manage oneself and one's activities responsibly and effectively by: Collect, analyse, organise and critically evaluate information by: Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by: Use science and technology effectively and critically, showing responsibility towards the environment and health of others by: Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by: Contribute to the full personal development of each learner and the social and economic development of the society at large by: |
| ASSOCIATED ASSESSMENT CRITERIA |
| Associated Assessment Criteria for Exit Level Outcome 1:
Associated Assessment Criteria for Exit Level Outcome 2: Associated Assessment Criteria for Exit Level Outcome 3: > 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. Associated Assessment Criteria for Exit Level Outcome 4: 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: This component is assessed by means of written examinations. A specialization in one of the following: 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: 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: Foundation: Quality: Management: 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: > 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: Plus one of the following: Support Units - Three from the following: Job Specific Units - One from the following: 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. 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. 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: 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:
Vertical articulation: |
| MODERATION OPTIONS |
| CRITERIA FOR THE REGISTRATION OF ASSESSORS |
| For an applicant to register as an assessor, the following are essential:
|
REREGISTRATION HISTORY |
| As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. |
| NOTES |
| 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 | 4 |
| Core | 120416 | Apply personal safety practices in a food or sensitive consumer product environment | Level 2 | NQF Level 02 | 5 |
| Core | 336799 | Demonstrate an understanding of heating and cooling media in a food manufacturing environment | Level 2 | NQF Level 02 | 4 |
| Core | 8766 | Mix or blend food raw materials for processing using automated equipment | Level 2 | NQF Level 02 | 4 |
| Core | 120235 | Demonstrate an understanding of the concept of microbiology in a food handling environment | Level 3 | NQF Level 03 | 6 |
| 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 | 6 |
| Core | 12316 | Perform first line maintenance on manufacturing or packing equipment | Level 3 | NQF Level 03 | 7 |
| Core | 119802 | Perform quality control practices in a food or sensitive consumer product operation | Level 3 | NQF Level 03 | 6 |
| Core | 9047 | Receive food raw materials | Level 3 | NQF Level 03 | 8 |
| Core | 8804 | Store and route food raw materials and products | Level 3 | NQF Level 03 | 8 |
| Core | 242817 | Solve problems, make decisions and implement solutions | Level 4 | NQF Level 04 | 8 |
| Fundamental | 119472 | Accommodate audience and context needs in oral/signed communication | Level 3 | NQF Level 03 | 5 |
| 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 | 2 |
| Fundamental | 9013 | Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts | Level 3 | NQF Level 03 | 4 |
| Fundamental | 119457 | Interpret and use information from texts | Level 3 | NQF Level 03 | 5 |
| Fundamental | 9012 | Investigate life and work related problems using data and probabilities | Level 3 | NQF Level 03 | 5 |
| Fundamental | 119467 | Use language and communication in occupational learning programmes | Level 3 | NQF Level 03 | 5 |
| Fundamental | 7456 | Use mathematics to investigate and monitor the financial aspects of personal, business and national issues | Level 3 | NQF Level 03 | 5 |
| Fundamental | 119465 | Write/present/sign texts for a range of communicative contexts | Level 3 | NQF Level 03 | 5 |
| Elective | 377851 | Bake biscuits using plant ovens | Level 2 | NQF Level 02 | 9 |
| Elective | 9054 | Coat or dip a food product using automated equipment | Level 2 | NQF Level 02 | 6 |
| Elective | 244365 | Lift and move material and equipment by means of a forklift | Level 2 | NQF Level 02 | 3 |
| Elective | 242787 | Operate Tape Sealing equipment on a food automated packaging line | Level 2 | NQF Level 02 | 2 |
| Elective | 13258 | Participate in work group activities | Level 2 | NQF Level 02 | 4 |
| Elective | 8864 | Temper sugar confectionery mass | Level 2 | NQF Level 02 | 4 |
| Elective | 377848 | Apply deposits or cream layers to biscuits | Level 3 | NQF Level 03 | 8 |
| Elective | 377852 | Apply flavours to baked biscuits | Level 3 | NQF Level 03 | 5 |
| Elective | 9072 | Cook food products using continuous processing equipment | Level 3 | NQF Level 03 | 8 |
| Elective | 8875 | Enrobe confectionery products | Level 3 | NQF Level 03 | 8 |
| 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 | 9 |
| Elective | 242786 | Operate cellophaning equipment on a food automated packaging line | Level 3 | NQF Level 03 | 3 |
| 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 | 6 |
| Elective | 242784 | Operate Shrink-wrapping equipment on a food automated packaging line | Level 3 | NQF Level 03 | 4 |
| Elective | 377850 | Produce dough using automated equipment | Level 3 | NQF Level 03 | 8 |
| Elective | 8882 | Roast beans or nuts | Level 3 | NQF Level 03 | 8 |
| 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 | 8 |
| 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 | 8 |
| Elective | 13224 | Monitor the application of safety, health and environmental protection procedures | Level 4 | NQF Level 04 | 4 |
| Elective | 242791 | Operate a coding process on a food automated packaging line | Level 4 | NQF Level 04 | 4 |
| 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 | 4 |
| Elective | 242780 | Operate Unpacking Process on a food automated packaging line | Level 4 | NQF Level 04 | 4 |
| Elective | 377844 | Refine a chocolate mass or compound | 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. |
| 1. | Optimum Learning Technologies (Pty) Ltd |
| 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. |