SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare and cook basic vegetable protein dishes

SAQA US ID	UNIT STANDARD TITLE
7811	Prepare and cook basic vegetable protein 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	1
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 produce a selection of basic vegetable protein dishes as meat substitutes or extenders, according to customer requirements, adhering to specified recipes while keeping costs to a minimum.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner must have a basic knowledge of food preparation 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 and cooking areas and equipment.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The main contamination threats when preparing and cooking vegetable protein dishes are described.

ASSESSMENT CRITERION 2

2. The importance of the relationship between time and temperature when cooking vegetable protein dishes in terms of the impact on food hygiene and quality of food is explained.

ASSESSMENT CRITERION 3

3. The importance of keeping preparation, storage and cooking areas and equipment hygienically clean and the impact on the organisation of not doing so are explained.

ASSESSMENT CRITERION 4

4. The preparation and cooking areas and equipment are hygienically cleaned, prior to and after use according to organisational requirements.

SPECIFIC OUTCOME 2

Prepare, and cook basic vegetable protein dishes applying the correct methods.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The advantages of using TVP as meat extenders/substitutes are explained.

ASSESSMENT CRITERION 2

2. The organisational requirements when preparing and cooking basic vegetable protein dishes are described.

ASSESSMENT CRITERION 3

3. The type of ingredients for basic vegetable protein dishes are selected according to quality and quantity requirements.

ASSESSMENT CRITERION 4

4. Vegetable proteins are correctly combined with other ingredients in accordance with customer requirements.

ASSESSMENT CRITERION RANGE

Reconstituted textured vegetable protein (TVP)

ASSESSMENT CRITERION 5

5. The most appropriate cooking method is selected in accordance with recipe specifications to prepare and cook vegetable protein dishes.

ASSESSMENT CRITERION RANGE

Cooking methods: grilling, braaiing, boiling, braising, stewing, shallow frying, stir frying.

ASSESSMENT CRITERION 6

6. The vegetable protein dish is finished and presented attractively.

SPECIFIC OUTCOME 3

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

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Problems associated with the production of vegetable protein dishes are listed and reasons for decisions to solve this are described.

ASSESSMENT CRITERION RANGE

Problems with production: burns, equipment failure, insufficient stock, burnt vegetable protein, vegetable protein over spiced.

ASSESSMENT CRITERION 2

2. Work is completed in an organised and efficient manner taking priorities and deadlines into account.

ASSESSMENT CRITERION 3

3. Possible suggestions are described on how to prepare and cook a vegetable protein dish suitable for a la carte service in a situation where a customer does not eat red meat.

ASSESSMENT CRITERION 4

4. Possible suggestions are explained in terms of extending meat dishes by using textured vegetable protein, within a limited budget.

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 IDENTIFYING

Identify and solve problems (Specific Outcome 1,2)

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself (Specific Outcome 6,7,8,9,10,11)

UNIT STANDARD CCFO CONTRIBUTING

Personal Development - Be culturally and aesthetically sensitive (Specific Outcome 4,14)

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 preparation of various vegetable protein dishes.

Experiment with the cooking of vegetable protein dishes.

Prepare and cook spaghetti bolognaise, using vegetable protein.

Prepare and cook lasagna using vegetable protein instead of beef mince.

Prepare and fry cocktail meat balls, using TVP as an extender of meat.

Prepare and cook shepherd's pie, using vegetable protein.

What are the reasons for using vegetable protein?

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 1 month of employment.

Outcomes in 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
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	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	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