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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 UNIT STANDARD THAT HAS PASSED THE END DATE: |
Prepare, cook and present coated chicken |
SAQA US ID | UNIT STANDARD TITLE | |||
7741 | Prepare, cook and present coated chicken | |||
ORIGINATOR | ||||
SGB Hospitality,Tourism,Travel, Leisure and Gaming | ||||
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY | ||||
- | ||||
FIELD | SUBFIELD | |||
Field 11 - Services | Hospitality, Tourism, Travel, Gaming and Leisure | |||
ABET BAND | UNIT STANDARD TYPE | PRE-2009 NQF LEVEL | NQF LEVEL | CREDITS |
Undefined | Regular | Level 3 | NQF Level 03 | 2 |
REGISTRATION STATUS | REGISTRATION START DATE | REGISTRATION END DATE | SAQA DECISION NUMBER | |
Passed the End Date - Status was "Reregistered" |
2009-11-03 | 2011-07-31 | SAQA 0160/05 | |
LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
2012-07-31 | 2015-07-31 |
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 |
The learner will be able to prepare, cook and present coated chicken products to meet customer- and organisational requirements. |
LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
None |
UNIT STANDARD RANGE |
Range statements are included with specific outcomes as necessary. |
Specific Outcomes and Assessment Criteria: |
SPECIFIC OUTCOME 1 |
Demonstrated knowledge and understanding. |
OUTCOME NOTES |
1. Explain the importance of safe working practices when preparing chicken products for cooking.
2. Identify the main contamination threats and explain the importance of hygiene when cooking and presenting chicken products. 3. Stress the importance of "flash points" of fats and oils and their impact on safety. Describe ways of maintaining the quality of fats and oils. 4. Explain the importance of cooking time and temperature when cooking and storing chicken products. 5. Explain ways to check when chicken products are properly cooked. 6. Explain steps that should be taken maintain frying equipment safely and effectively. 7. Explain the importance and impact on food hygiene of storing cooked chicken products correctly. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. |
ASSESSMENT CRITERION NOTES |
ASSESSMENT CRITERION 2 |
2. Evaluate the learner's ability to meet the outcomes consistently. |
ASSESSMENT CRITERION NOTES |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 3 |
3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. |
ASSESSMENT CRITERION 4 |
4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. |
ASSESSMENT CRITERION 5 |
5. Counsel the learner on future assessments, necessary learning and further qualifications. |
SPECIFIC OUTCOME 2 |
Demonstrated ability to make decisions about practice and to act accordingly. |
OUTCOME NOTES |
8. Clean the preparation areas.
9. Given a range of equipment, select the correct equipment for the task and explain the importance of using hygienic equipment. (Range of equipment: breading table, breading bin, breading baskets, sieving equipment 10. Given a range of ingredients, select the correct ingredients and give reasons for that choice. (Range of ingredients: base coating flour, additional dry coatings, fresh chicken portions) 11. Prepare chicken for coating and coat it using the appropriate method. 12. Cook chicken, check for quality and food safety standards and store safely and hygienically prior to service. (Range of quality: texture, appearance, aroma, flavour) 13. Clean preparation areas and equipment after use. 14. Given a range of maintenance procedures, decide on which procedure to do and give reasons for that choice. ((Range of maintenance: cleaning of fryer, filtering, straining fat/oil, replacing fat/oil) 15. Complete work in an organised and efficient manner. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. |
ASSESSMENT CRITERION NOTES |
ASSESSMENT CRITERION 2 |
2. Evaluate the learner's ability to meet the outcomes consistently. |
ASSESSMENT CRITERION NOTES |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 3 |
3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. |
ASSESSMENT CRITERION 4 |
4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. |
ASSESSMENT CRITERION 5 |
5. Counsel the learner on future assessments, necessary learning and further qualifications. |
SPECIFIC OUTCOME 3 |
Demonstrated ability to learn from our actions and to adapt performance. |
OUTCOME NOTES |
16. Describe the methods for cooking and presenting coated chicken in a different type of establishment. (e.g. Kentucky Chicken) |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. |
ASSESSMENT CRITERION NOTES |
ASSESSMENT CRITERION 2 |
2. Evaluate the learner's ability to meet the outcomes consistently. |
ASSESSMENT CRITERION NOTES |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 3 |
3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. |
ASSESSMENT CRITERION 4 |
4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. |
ASSESSMENT CRITERION 5 |
5. Counsel the learner on future assessments, necessary learning and further qualifications. |
UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS |
1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar. 3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA. 4. Moderation of assessment will be done by the relevant ETQA at its discretion. |
UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE |
Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred.
The specific outcomes can be applied in a range of contexts. Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context. The specific outcomes are comparable to outcomes used internationally. We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b) decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes. If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. |
Critical Cross-field Outcomes (CCFO): |
UNIT STANDARD CCFO ORGANISING |
Organise and manage oneself (Specific Outcome 12,13,15) |
UNIT STANDARD NOTES |
Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.
Recommendations and Exemplars for the design of: Learning/Curriculum Performance systems |
QUALIFICATIONS UTILISING THIS UNIT STANDARD: |
ID | QUALIFICATION TITLE | PRE-2009 NQF LEVEL | NQF LEVEL | STATUS | END DATE | PRIMARY OR DELEGATED QA FUNCTIONARY | |
Elective | 14115 | National Certificate: Fast Food Services | Level 3 | NQF Level 03 | Passed the End Date - Status was "Reregistered" |
2023-06-30 | CATHSSETA |
Elective | 14109 | National Diploma: Fast Food Services | Level 5 | NQF Level 05 | Passed the End Date - Status was "Reregistered" |
2023-06-30 | CATHSSETA |
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. |
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. |