SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare, cook and finish fresh pasta dishes

SAQA US ID	UNIT STANDARD TITLE
7842	Prepare, cook and finish fresh pasta 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 3	NQF Level 03	3
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
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

The learner will be able to produce fresh pasta dishes which will satisfy his/her customers according to organisational requirements.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner should have successfully completed the unit standard: 'Prepare and cook basic pasta dishes'.

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 importance of keeping preparation, cooking and storage areas and equipment hygienically clean is explained.

ASSESSMENT CRITERION 2

2. The required procedures/conditions for optimum safety during storage/holding of fresh pasta dishes are described.

ASSESSMENT CRITERION 3

3. The main contamination threats when preparing, cooking and finishing complex fresh pasta dishes are described and the prevention of contamination explained.

ASSESSMENT CRITERION 4

4. The preparation, cooking and storage areas and equipment are cleaned and fully maintained throughout the production period according to basic hygienic principles.

SPECIFIC OUTCOME 2

Select ingredients for fresh pasta dishes against organisational quality criteria.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The quality criteria to look for in cooked fresh pasta dishes are described.

ASSESSMENT CRITERION 2

2. The correct type, quantity and quality ingredients for fresh pasta dishes are selected in accordance with recipe specifications and quality criteria.

ASSESSMENT CRITERION RANGE

The range of quality criteria is: texture, appearance, consistency, aroma, taste.

ASSESSMENT CRITERION 3

3. Quality standards for cooking and finishing fresh pasta dishes are described in accordance with organisational requirements.

SPECIFIC OUTCOME 3

Prepare, cook and finish complex pasta dishes applying the correct methods.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Ingredients that can be added to fresh pasta dough to vary the colour and flavour are described.

ASSESSMENT CRITERION 2

2. The methods to minimise common faults in fresh pasta are described.

ASSESSMENT CRITERION 3

3. The reasons for rapidly cooling food not for immediate consumption or maintain it at a safe hot temperature after cooking are explained.

ASSESSMENT CRITERION 4

4. Pasta and filling ingredients are prepared in accordance with organisational requirements.

ASSESSMENT CRITERION RANGE

The range for fresh pasta is: noodles/spaghetti, canelone, ravioli, lasagna, tortellini, panzaroti, pasta shapes.
The range for filling ingredients is: meat/poultry, fish/shellfish, fungi, spices, offal, vegetables, herbs, dairy products.

ASSESSMENT CRITERION 5

5. The quality of fresh pasta dishes is maximized by selecting the correct preparation, processing, cooking and finishing method in accordance with organisational requirements.

ASSESSMENT CRITERION RANGE

The range for preparation methods is: mixing, rolling, blending.
The range for processing methods is: stuffing, sealing, mincing, filling, crimping, chopping.
The range for cooking methods is: poaching/boiling, baking, steaming, grilling.
The range for finishing methods is: dressing, saucing, glazing, portioning, garnishing, gratinating, coating.
The range for dishes is: filled, rolled, sheets, shaped, stuffed fresh pasta dishes finished with a complex sauce.

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

1. Problems associated with unexpected situations and problems are listed and reasons for decisions to solve this are described.

ASSESSMENT CRITERION RANGE

The range for unexpected situations and problems is: no pasta making equipment available, ingredients not fresh, filled pasta not sealed properly, too much sauce on pasta dish, sauces stodgy, unrealistic customer expectations, over cooked pasta, inexperienced staff.

ASSESSMENT CRITERION 2

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

ASSESSMENT CRITERION 3

3. Possible suggestions of changing traditional pasta dishes into more innovative and interesting ideas are described.

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 14,16)

UNIT STANDARD CCFO ORGANISING

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

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 can best be achieved by practicing preparation, cooking and finishing of fresh pasta products.

Practice production of various pasta dishes.

Prepare and stuff spinach flavoured cannelloni with butternut and ricotta, cover with a creamy tomato sauce, bake.

Prepare panzerotti, fill with spinach and feta filling, cook and serve with a browned butter sauce and pinenuts.

Prepare and cook wholewheat tagliatelle and serve with a tomato based, smoked sausage sauce.

Prepare and cook a selection of vegetable flavoured ravioli, stuffed with different stuffings of chicken, meat and cheese. Serve with any appropriate sauce.

Performance systems

Ongoing measurement of the learner's ability to meet this standard is recommended. The learner's competence on this standard could be established prior to employment.

A new employee should be able to achieve this unit standard within 3 months of being trained.

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	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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