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

Demonstrate understanding of the nature of edible oils and fats and its transformation into commercial oil and fat based products 
SAQA US ID UNIT STANDARD TITLE
9069  Demonstrate understanding of the nature of edible oils and fats and its transformation into commercial oil and fat based products 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 4  NQF Level 04  6 
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 
A person credited with this unit standard is able to demonstrate understanding of:
  • The transformation of natural fats and oils into commercial fats and oil based products,
  • The physical-chemical nature of fats and oils,
  • The lipid chemical reactions used in oil and fat processing,
  • The physical properties of fats and oils.

    This unit standard is intended for a person who needs respond to a range of concrete problems within the fats and oils manufacturing environment and therefore needs a sound theoretical knowledge basis of the physical and chemical nature fats and oils.

    This unit will contribute to the full development of the learner with in the fats and oils manufacturing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:

    Applied knowledge and understanding of basic organic chemistry principles regarding chemical structures and chemical reactions. 

    UNIT STANDARD RANGE 
    The typical scope of this unit standard is for anyone who needs respond to a range of concrete problems within the fats and oils manufacturing environment and therefore needs a sound theoretical knowledge basis of the physical and chemical nature fats and oils.

    In the context of this unit standard fats and oils refer to any edible fat or oil used for producing products fit for human consumption.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the transformation of natural fats and oils into commercial fats and oil based products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Edible fats and oils are identified and described according to vegetable, animal and marine origin. 
    ASSESSMENT CRITERION RANGE 
    2 Examples concerning vegetable, animal and marine origins should be explained.
     

    ASSESSMENT CRITERION 2 
    Commercial fat and oil based products manufactured from natural and synthetic fat and oil sources are identified and described according to commercially manufactured products. 

    ASSESSMENT CRITERION 3 
    The attributes of oil and fat based products are described and explained according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
  • Fat and oil based products refer to solid, fluid, liquid and powdered shortenings.
  • Margarine, mayonnaise, salad dressing and peanut butter type products.
     
    		•

    ASSESSMENT CRITERION 4 
    The characterises of fat and oil based products used for baking and frying are explained and described according to scientific principles. 

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of the physical-chemical nature of fats and oils. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The structural formula of a typical triglyceride molecule of a fat is recorded using a chemical symbols and methodology. 

    ASSESSMENT CRITERION 2 
    The chemical composition of edible fats and oils are identified and described according to chemical principles. 

    ASSESSMENT CRITERION 3 
    The physical nature of fats and oils are described according to chain lengths. 

    ASSESSMENT CRITERION 4 
    The following fatty acid compositions are identified and described according chemical principles. 
    ASSESSMENT CRITERION RANGE 
    Saturated, monounsaturated and polyunsaturated fatty acids.
     

    ASSESSMENT CRITERION 5 
    The chemical principles converting oil into a fat are identified and described according to scientific principles. 

    ASSESSMENT CRITERION 6 
    The importance and influence of isomerism or geometrical arrangements on the physical and chemical properties of the fatty acid are described according to scientific principles. 

    ASSESSMENT CRITERION 7 
    The melting points of fatty acids are identified and described according to chain lengths, point of saturation, isomers and positional configuration. 

    SPECIFIC OUTCOME 3 
    Demonstrate an understanding of lipid chemical reactions used in oil and fat processing. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The chemical principles related to hydrogenation are identified and described according to scientific principles. 

    ASSESSMENT CRITERION 2 
    The chemical principles related to interesterifaction are identified and described according to scientific principles. 

    ASSESSMENT CRITERION 3 
    The chemical principles related to saponification are identified and described according to scientific principles. 

    ASSESSMENT CRITERION 4 
    The chemical principles related to antioxidants are identified and described according to scientific principles. 

    ASSESSMENT CRITERION 5 
    The chemical principles related to polymorphism are identified and described according to scientific principles. 

    ASSESSMENT CRITERION 6 
    The chemical principles related to iodine reactions within fats and oils are identified and described according to scientific principles. 

    SPECIFIC OUTCOME 4 
    Demonstrate an understanding of the physical properties of fats and oils. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The importance of the melting point or solution point of fatty acids during processing and on the final product is described according to scientific principles. 

    ASSESSMENT CRITERION 2 
    The importance of the solidification point of a fat during processing and on the final product is described according to scientific principles. 

    ASSESSMENT CRITERION 3 
    The importance of the saponification value of a fat during processing and on the final product is described according to scientific principles. 

    ASSESSMENT CRITERION 4 
    The importance of the iodine value of a fat during processing and on the final product is described according to scientific principles. 

    ASSESSMENT CRITERION 5 
    The importance of crystallisation of fats and oils during processing and on the final product is described according to scientific principles. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner's competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Proof of an understanding of the factors contributing the nature of oils and fats and its transformation into commercial oil and fat based products. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made.
  • Evident in all Specific Outcomes. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.
  • Evident in all Specific Outcomes. 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.
  • Evident in all Specific Outcomes. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

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

    UNIT STANDARD NOTES 
    N/A 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20198   National Certificate: Food and Beverage Processing: Oil and Fat Based Product Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  FOODBEV 
    Core  20200   National Certificate: Food and Beverage Processing: Oil Milling  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  FOODBEV 
    Core  20195   National Certificate: Food and Beverage Processing: Oil Refining  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  FOODBEV 


    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.