SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Cook-freeze foods

SAQA US ID	UNIT STANDARD TITLE
7819	Cook-freeze foods
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	4
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 process, preserve and store food hygienically and safely using the cook-freeze method, according to organisational requirements.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner must have basic knowledge of food preparation, cooking and storage.

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 reasons for controlling portions when filling packages.

2. Explain reasons for sealing and labelling food containers correctly before storage and the impact of not doing so.

3. Explain the importance of the relationship between time and temperature when preparing cook-freeze food in terms of costs, customer satisfaction, food hygiene and quality of food.

4. Explain reasons for following stock rotation procedures.

5. Explain reasons for securing storage areas from unauthorised access.

6. Explain the importance of monitoring and recording food temperature regularly.

7. Describe the main contamination threats when storing cook-freeze foods.

8. State organisational requirements when using the cook-freeze method.

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

This unit standard should be assessed in a realistic work environment.

It is recommended that this unit standard be assessed in conjunction with other unit standards.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by observation.

Observation to cover a minimum of 3 types of food processed by using the cook-freeze method.

ASSESSMENT CRITERION RANGE

Food: meat or poultry dishes, joints or whole chickens, vegetables or fruit, fish or shellfish dishes, sauces or soups, egg dishes, desserts.

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

9. Clean preparation areas and equipment hygienically prior to use and adhere to basic principles of hygiene.

10. Given a range of food, select the correct type, quality and quantity of food required. (Range of food: meat or poultry dishes, joints or whole chickens, vegetables or fruit, fish or shellfish dishes, sauces or soups, egg dishes, desserts)

11. Portion, pack and cover food hygienically.

12. Blast-freeze food in accordance with manufacturer's instructions.

13. Seal food containers and label correctly.

14. Transport food containers to the appropriate storage area within the required time.

15. Monitor and record food temperatures in accordance with safe hygienic practices.

16.Given problems with production and storage, decide what action to take and give reasons for that choice. (Range of problems with production and storage: slippery floors in freezers, cuts or burns, blast freezer not working, power cuts, insufficient packaging materials or damaged stock)

17. Store cook-freeze items under correct conditions and in accordance with safe hygienic practices.

18. Follow stock rotation procedures and use stocks in date order.

19. Maintain accurate records food items, received, stored and issued.

20. Handle food items and containers with appropriate care and ensure they remain undamaged during handling and transportation.

21. Keep storage areas clean, tidy and free from refuse and at the correct temperature.

22. Secure storage areas from unauthorised access.

23. Monitor transportation temperature before and after transit.

24. Complete all work in an organised and efficient manner taking account of priorities and deadlines.

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

This unit standard should be assessed in a realistic work environment.

It is recommended that this unit standard be assessed in conjunction with other unit standards.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by observation.

Observation to cover a minimum of 3 types of food processed by using the cook-freeze method.

ASSESSMENT CRITERION RANGE

Food: meat or poultry dishes, joints or whole chickens, vegetables or fruit, fish or shellfish dishes, sauces or soups, egg dishes, desserts.

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

25. Given that the blast-freezer was out of order describe alternative ways the cook-freeze method could still be applied. What would be important criteria?

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

This unit standard should be assessed in a realistic work environment.

It is recommended that this unit standard be assessed in conjunction with other unit standards.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by observation.

Observation to cover a minimum of 3 types of food processed by using the cook-freeze method.

ASSESSMENT CRITERION RANGE

Food: meat or poultry dishes, joints or whole chickens, vegetables or fruit, fish or shellfish dishes, sauces or soups, egg dishes, desserts.

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 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 16,25)

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself (Specific Outcome 10,11,12,13,14,15,24)

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 could best be achieved by observing successful usage of the cook-freeze method in an operation.

Observe an experienced person using the cook-freeze method of processing food. Practice this method under supervision until completely confident that you have mastered all the principles.

Performance systems

A new employee should be able to achieve this unit standard within 1 month of being trained.

Ongoing measurement of the learner's ability to meet this unit standard is recommended.

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
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.

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