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 UNIT STANDARD THAT HAS PASSED THE END DATE:

Grow sugar crystals

SAQA US ID	UNIT STANDARD TITLE
114311	Grow sugar crystals
ORIGINATOR
SGB Secondary Agriculture: Processing
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-
FIELD			SUBFIELD
Field 01 - Agriculture and Nature Conservation			Secondary Agriculture
ABET BAND	UNIT STANDARD TYPE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
Undefined	Regular	Level 2	NQF Level 02	15
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "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

A learner who has achieved this unit standard will be competent in: Growing sugar crystals to achieve required crystal size and molasses exhaustion.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

To enter a learning programme for this unit standard or to be assessed against this unit standard, the learner is assumed to have: Literacy and communications NQF 1 Numeracy NQF 1 Basic understanding of sugar processing Basic knowledge of quality assurance systems An understanding of general safety in the workplace at NQF 1 or equivalent

UNIT STANDARD RANGE

General guide for scope, context and level The learner is expected to perform the specific outcomes as reflected in this unit standard without direct supervision, but with access to standard operating procedures.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Demonstrate an understanding of growing sugar crystals.

OUTCOME NOTES

Performing basic concentration (brix) and supersaturation calculations Explaining the basic principles of evaporative crystallisation Identify and explain the purpose of a brix profile used for a boiling and identify the required values associated with different boilings

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used: Understanding of: Basic principles of evaporative crystallisation Relationship between concentration, temperature and supersaturation Reasons for: Adding required amount of slurry Holding the pan on water until the grains are established Introducing feed to follow the prescribed brix profile Consequences of not Dissolving unwanted crystals Monitoring the crystal growth and taking appropriate action Introducing movement water and/or jigger steam if necessary to ensure good circulation Closing steam and breaking vacuum

SPECIFIC OUTCOME 2

Concentrate the charge in the case of syrup or molasses and grain.

OUTCOME NOTES

Allowing evaporation to proceed until the required graining brix is reached Adding required amount of slurry Holding the pan on water until the grains are established

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used: Understanding of: Basic principles of evaporative crystallisation Relationship between concentration, temperature and supersaturation Reasons for: Adding required amount of slurry Holding the pan on water until the grains are established Introducing feed to follow the prescribed brix profile Consequences of not Dissolving unwanted crystals Monitoring the crystal growth and taking appropriate action Introducing movement water and/or jigger steam if necessary to ensure good circulation Closing steam and breaking vacuum

SPECIFIC OUTCOME 3

Condition the charge in the case of a magma.

OUTCOME NOTES

Dissolving unwanted crystals to achieve uniform crystal distribution.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used: Understanding of: Basic principles of evaporative crystallisation Relationship between concentration, temperature and supersaturation Reasons for: Adding required amount of slurry Holding the pan on water until the grains are established Introducing feed to follow the prescribed brix profile Consequences of not Dissolving unwanted crystals Monitoring the crystal growth and taking appropriate action Introducing movement water and/or jigger steam if necessary to ensure good circulation Closing steam and breaking vacuum

SPECIFIC OUTCOME 4

Control liqour feed.

OUTCOME NOTES

Introducing feed to follow the prescribed brix profile Monitoring the crystal growth and taking appropriate action using the Digital Control System (DCS) Introducing movement water and/or jigger steam if necessary to ensure good circulation

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used: Understanding of: Basic principles of evaporative crystallisation Relationship between concentration, temperature and supersaturation Reasons for: Adding required amount of slurry Holding the pan on water until the grains are established Introducing feed to follow the prescribed brix profile Consequences of not Dissolving unwanted crystals Monitoring the crystal growth and taking appropriate action Introducing movement water and/or jigger steam if necessary to ensure good circulation Closing steam and breaking vacuum

SPECIFIC OUTCOME 5

Completing the pan boiling cycle.

OUTCOME NOTES

Ceasing feeding when the required pan level is reached Allowing evaporation to continue until the required brix is achieved Closing steam and breaking vacuum Opening discharge door

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used: Understanding of: Basic principles of evaporative crystallisation Relationship between concentration, temperature and supersaturation Reasons for: Adding required amount of slurry Holding the pan on water until the grains are established Introducing feed to follow the prescribed brix profile Consequences of not Dissolving unwanted crystals Monitoring the crystal growth and taking appropriate action Introducing movement water and/or jigger steam if necessary to ensure good circulation Closing steam and breaking vacuum

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

Mechanisms and bodies for external moderation of learner achievements: An individual wishing to be assessed against this unit standard may apply to an assessor accredited by SETASA. Any training provider offering learning that will enable achievement of this unit standard must be registered and accredited by SETASA. Moderation of assessment will be done by SETASA in its ETQA capacity at its discretion

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

Basic principles in physics and chemistry as applied to evaporative crystallisation Basic knowledge of pan floor layout & operations Standard operating procedures regarding pan operation Basic knowledge of pan design and ancillary equipment Basic safety requirements relating to pan operation

UNIT STANDARD DEVELOPMENTAL OUTCOME

N/A

UNIT STANDARD LINKAGES

N/A

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO WORKING

Work effectively with others as a member of a team to ensure effective pan boiling.

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself and one`s activities to ensure effective pan boiling.

UNIT STANDARD CCFO COLLECTING

Collecting, analysing and critically evaluating information for controlling process variables.

UNIT STANDARD CCFO COMMUNICATING

Communicate with others to ensure effective pan boiling.

UNIT STANDARD ASSESSOR CRITERIA

N/A

REREGISTRATION HISTORY

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

UNIT STANDARD NOTES

Values All learners should demonstrate : An application of company ethics, values as well as general safety and customer care principles An awareness of expectations and obligations of basic worker / management relationships

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
Elective	48400	National Certificate: Sugar Processing	Level 2	NQF Level 02	Passed the End Date - Status was "Reregistered"	2023-06-30	AgriSETA

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.

1.	RCL Foods-Sugar & Milling (MP)

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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.