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 UNIT STANDARD: 

Demonstrate knowledge of dairy terminology and equipment in a home scale maas or sour milk manufacturing environment 
SAQA US ID UNIT STANDARD TITLE
11717  Demonstrate knowledge of dairy terminology and equipment in a home scale maas or sour milk manufacturing environment 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 1  NQF Level 01 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
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 person credited with this unit standard is able to
  • demonstrate knowledge of dairy equipment used in a home scale maas or sour milk manufacturing environment
  • demonstrate knowledge of dairy terminology used in a home scale maas or sour milk manufacturing environment
  • demonstrate knowledge of heating and cooling methods used in a home scale maas or sour milk manufacturing environment

    This unit standard is intended for a person who works in a home scale maas or sour milk manufacturing environment where introductory knowledge of dairy equipment and terminology is essential for the manufacturing of these products. This knowledge contributes to the learner`s personal development and allows him/her to obtain skills that can be applied either for self-sustainment or as a basis for entry into study towards a career in the larger dairy or food industry. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Basic microbiological principles at NQF level 1.
    Basic chemistry principles at NQF level 1.
    Reading and writing skills at NQF level 1. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for a person who works in a home scale maas or sour milk manufacturing environment. The terminology, equipment and heating and cooling methods used in this person`s work environment are covered within the scope of this unit standard.

    In the context of this unit standard, home scale maas or sour milk manufacturing refers to the small scale processing or manufacturing of maas or sour milk for sustaining oneself and/or one`s direct surrounding community.

    The level assigned to this unit standard is appropriate because a specified but limited range of knowledge and cognitive and manipulative skills is applied. The application of this unit standard is to prepare the person for entry into further study towards dairy career-based certification at NQF level 2. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of dairy terminology used in a home scale maas or sour milk manufacturing envi 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1 Dairy terminology used in a home scale maas or sour milk manufacturing environment is explained in context and according to standard dairy principles 
    ASSESSMENT CRITERION RANGE 
    Explain all the following terms:

    Bacteria, boiling water, butter-fat, chemical sanitising, cold chain, containers, contamination, cooling, cream, culture, fermentation, heating, heat sanitising, hygiene, ice-water, incubation, inoculation, micro-organisms, milk, pasteurisation, quality, safety, shelf-life, sterile, storage facilities, temperature.
     

    ASSESSMENT CRITERION 2 
    2 The importance of understanding dairy terms is explained. 

    SPECIFIC OUTCOME 2 
    Demonstrate knowledge of dairy equipment used in a home scale maas or sour milk manufacturing envir 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1 Different kinds of dairy equipment commonly used in a home scale maas or sour milk manufacturing area are identified by recognition and indication. 
    ASSESSMENT CRITERION RANGE 
    Identify 2 kinds of equipment for heating or keeping products hot, 2 kinds of equipment for cooling or keeping products cold, and 2 kinds of any other maas or sour milk manufacturing equipment (6 identifications in total).
     

    ASSESSMENT CRITERION 2 
    2 The main function of each of the identified types of equipment is explained according to standard equipment terminology. 

    ASSESSMENT CRITERION 3 
    3 The importance of being able to identify the different kinds of equipment and understanding its function is explained. 

    SPECIFIC OUTCOME 3 
    Demonstrate knowledge of heating and cooling methods used in a home scale maas or sour milk manufact 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1 Heating and cooling methods used in a home scale maas or sour milk manufacturing environment are identified and described according to standard physical principles. 
    ASSESSMENT CRITERION RANGE 
    Identify and describe 2 heating and 2 cooling methods.
     

    ASSESSMENT CRITERION 2 
    2 The importance of correct and maintained heating and cooling temperatures during raw material handling, as well as processing, manufacturing and storage of maas or sour milk is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 3 
    3 The cold chain is described according to standard dairy and food principles. 

    ASSESSMENT CRITERION 4 
    4 Safety practices during heating and cooling procedures in a home scale maas or sour milk manufacturing area are identified and described according to standard safety principles and requirements. 
    ASSESSMENT CRITERION RANGE 
    Identify and describe 3 safety practices.
     

    ASSESSMENT CRITERION 5 
    5 The importance of applying safety practices during heating and cooling procedures in a home scale maas or sour milk manufacturing environment is explained according to standard safety principles and requirements. 

    SPECIFIC OUTCOME 4 
    Demonstrate knowledge of heating and cooling methods used in a home scale maas or sour milk manufact 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1 Heating and cooling methods used in a home scale maas or sour milk manufacturing environment are identified and described according to standard physical principles. 
    ASSESSMENT CRITERION RANGE 
    Identify and describe 2 heating and 2 cooling methods.
     

    ASSESSMENT CRITERION 2 
    2 The importance of correct and maintained heating and cooling temperatures during raw material handling, as well as processing, manufacturing and storage of maas or sour milk is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 3 
    3 The cold chain is described according to standard dairy and food principles. 

    ASSESSMENT CRITERION 4 
    4 Safety practices during heating and cooling procedures in a home scale maas or sour milk manufacturing area are identified and described according to standard safety principles and requirements. 
    ASSESSMENT CRITERION RANGE 
    Identify and describe 3 safety practices.
     

    ASSESSMENT CRITERION 5 
    5 The importance of applying safety practices during heating and cooling procedures in a home scale maas or sour milk manufacturing environment is explained according to standard safety principles and requirements. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation on formative assessmen
  • External moderation on summative assessment
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency
  • Summative assessment procedures will be supplied by the ETQA in alignment with NSB requirements
  • All assessment activities must be fair, so that all candidates have equal opportunities
    Activities must be free of gender, ethnic or other bias
  • Questions and answers to determine theoretical knowledge are expected
  • Examination of an assessment portfolio
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by
  • Recognition and indication of dairy equipment
  • Explaining dairy terminology
  • Explaining the importance of being able to understand dairy terminology and identify dairy equipment, as well as the importance of applying safety practices 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by
  • Identifying and recognising dairy equipment and explaining dairy terminology 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by
  • Knowing the importance of being able to understand dairy terminology and identify dairy equipment, as well as the importance of applying safety practices 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by
  • Identifying and recognising dairy equipment and explaining dairy terminology. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by
  • Recognition and indication of dairy equipment and explanation of dairy terminology. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by
  • Identifying and describing safety practices 

  • UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by
  • Describing the cold chain 

  • UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large 

    UNIT STANDARD ASSESSOR CRITERIA 
    . Assessors who assess against this unit standard must have obtained the credits for the assessor unit standard "Plan and conduct assessment of learning outcomes" (ASSMT 01)
  • In addition, they must have subject matter and field expertise. 

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

    UNIT STANDARD NOTES 
    Supplementary Information:

    1. Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.
    Dairy equipment Can include the following:Cool bag, double cooker, kitchen sieve, polystyrene container, stainless steel container, stirrer, stove, thermometer, warm water flask thermostatic flask), water bath
    .
    Dairy terminology Include the following
    Bacteria, boiling water, butter-fat, chemical sanitising, cold chain, containers, contamination, cooling, cream, culture, fermentation, heating, heat sanitising, hygiene, ice-water, incubation, inoculation, micro-organisms, milk, pasteurisation, quality, safety, shelf-life, sterile, storage facilities, temperature.

    Home scale maas or sour milk Refers to the small scale manufacturing of maas or sour milk for sustaining oneself manufacturing and/or one`s direct surrounding community. 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  58026   General Education and Training Certificate: Food and Beverage Handling Processes  Level 1  NQF Level 01  Reregistered  2023-06-30  FOODBEV 


    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. JED Skills Academy 
    2. Operational Process Improvements (Pty) Ltd 
    3. Sea Harvest Corporation (Pty) Ltd 
    4. Solar Salt 



    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.