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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Prepare and cook vegetables for basic hot and cold dishes 
SAQA US ID UNIT STANDARD TITLE
7808  Prepare and cook vegetables for basic hot and cold dishes 
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 2  NQF Level 02  2 
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
2026-06-30   2029-06-30  

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 
The learner will be able to prepare and cook vegetables for basic hot and cold dishes depending on seasonal availability and menu as well as style of service.

Reducing wastage to a minimum and preserving nutritional value of fresh vegetables should be a constant aim. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner should have a basic knowledge of food and cooking. 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Clean and maintain preparation, cooking areas as well as equipment when preparing, cooking and finishing basic vegetables for hot and cold dishes. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The main contamination threats when preparing and storing raw vegetables are described. 

ASSESSMENT CRITERION 2 
The main contamination threats when cooking and finishing vegetable dishes are described. 

ASSESSMENT CRITERION 3 
Preparation and cooking areas as well as equipment are hygienically cleaned prior to and after use according to OHS Act specifications. 

ASSESSMENT CRITERION 4 
The importance of keeping storage, preparation and cooking areas and equipment hygienically clean and the impact on the organisation if not doing so is explained. 

SPECIFIC OUTCOME 2 
Store vegetables not for immediate use in accordance with organisational quality requirements. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The importance of the relationship between time and temperature when cooking vegetables in terms of cost, customer satisfaction, food hygiene and quality of food are explained. 

ASSESSMENT CRITERION 2 
Prepared vegetables not for immediate use are stored hygienically in accordance with organisational quality requirements. 

ASSESSMENT CRITERION 3 
Finished vegetables not for immediate use are stored hygienically in accordance with organisational quality requirements. 

SPECIFIC OUTCOME 3 
Prepare, cook and finish basic vegetables for hot and cold dishes applying the correct methods in accordance with organisational requirements. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
Organisational requirements when preparing and cooking basic hot and cold vegetable dishes are described. 

ASSESSMENT CRITERION 2 
Methods to identify cooked vegetable dishes are explained. 

ASSESSMENT CRITERION 3 
The correct type, quantity and quality ingredients for basic vegetable dishes are selected in accordance with recipe specifications and quality criteria. 
ASSESSMENT CRITERION RANGE 
The range of vegetables is: Roots, tubes, bulbs, leaves, flowerheads, stems, fungi, vegetable fruit, squashes, pods and seeds.
 

ASSESSMENT CRITERION 4 
Vegetable preparations are prepared by selecting the appropriate method in accordance with organisational quality standards. 
ASSESSMENT CRITERION RANGE 
The range of preparation methods is: Peel/skin/shell, chop/shred/cut, slice, trim and grate.
 

ASSESSMENT CRITERION 5 
The quality of vegetable dishes is maximized by selecting and applying the correct cooking and finishing method in accordance with recipe specifications, quality criteria and organisational requirements. 
ASSESSMENT CRITERION RANGE 
  • The range of cooking methods is: Roasting, grilling or griddling, baking, shallow frying, stir frying, boiling, braising or stewing, steaming and deep frying.
  • The range of finishing methods is: Glazing, coating, garnishing, piping, using hot or cold sauces, seasoning, dressing, tossing and marinating.
     
    		•

    SPECIFIC OUTCOME 4 
    Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Problems associated with the production of basic vegetable dishes are listed and reasons for decisions to solve this are described. 
    ASSESSMENT CRITERION RANGE 
    The problems with production is: Injury, equipment failure, insufficient or damaged stock, vegetables over cooked, old vegetables, too much sauce over vegetables, vegetables affected by pests, vegetables oily or greasy.
     

    ASSESSMENT CRITERION 2 
    Complete all work in an organised and efficient manner taking account of priorities and organisational requirements. 

    ASSESSMENT CRITERION 3 
    Possible suggestions are described for selecting, preparing and cooking vegetable dishes for starters and main courses in a vegetarian restaurant. 

    ASSESSMENT CRITERION 4 
    Possible suggestions are described for preparing and cooking vegetables for a customer on a low kilojoule diet. 

    ASSESSMENT CRITERION 5 
    Possible suggestions are described for altering the preparation and cooking of vegetable dishes to be healthier. 


    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 categories:
    a) 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 8,9,11,16) 

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

    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
  • Learning would best be achieved by practicing various preparation, cooking and finishing methods.
  • Familiarise yourself with appropriate cooking methods for different types of vegetables.
  • Prepare and present a grilled Mediterranean vegetable salad with a dressing of olive oil and balsamic vinegar.
  • Prepare, cook and glaze a medley of baby vegetables 'al dente'.
  • Prepare, season and pipe a trio of vegetable purees.
  • Prepare and cook a vegetable curry.
  • Prepare and roast vegetables as a meat accompaniment.
  • Prepare a coleslaw, using yogurt instead of mayonnaise.
  • Prepare and cook a head of cauliflower, using the vegetable water/stock as a basis for its mornay sauce.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended. The learner's competence on this standard should be checked prior to employment.
  • A new employee should be able to achieve this standard within 2 months of being trained.
  • Outcomes of this unit can be used as indicators of performance slipping. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  As per Learning Programmes recorded against this Qual 
    Elective  23853   GETC: Domestic Services  Level 1  NQF Level 01  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  SERVICES 
    Elective  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  14112   National Diploma: Professional Cookery  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.
     
    1. NDIKHOYA DINALEDI SERVICES 


    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.