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

Demonstrate knowledge of introductory principles of chemistry and physics 
SAQA US ID UNIT STANDARD TITLE
9122  Demonstrate knowledge of introductory principles of chemistry and physics 
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 2  NQF Level 02  4 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2006-02-09  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-02-09   2010-02-09  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
120402  Demonstrate an understanding of introductory principles of chemistry and physics  Level 2  NQF Level 02  5   

PURPOSE OF THE UNIT STANDARD 
The qualifying learner is capable of demonstrating knowledge of:
  • the nature of matter,
  • the nature of water,
  • temperature, energy and heat,
  • introductory principles of physics.

    This unit standard is for anyone who needs to apply the introductory principles of chemistry and physics in the world of work.

    This unit will contribute to the full development of the learner within the food or beverage 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 upliftment within the food or beverage manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    None. 

    UNIT STANDARD RANGE 
    The typical scope of this unit standard is for anyone who needs an introduction to the principles of chemistry and physics, with the final aim of qualifying him/herself for a relevant career.

    The typical context of this unit standard is described in the different range statements listed under the relevant assessment criteria.

    The level assigned to this unit standard is appropriate because the learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of the nature of matter. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Components of matter are identified and defined according to standard chemical principles. One examples of each is also given. 
    ASSESSMENT CRITERION RANGE 
    Components refer to:
  • Atoms,
  • Ions,
  • Molecules,
  • Elements,
  • Compounds.
     
    		•

    ASSESSMENT CRITERION 2 
    2. Acidity of matter is defined according to standard chemical principles. 

    ASSESSMENT CRITERION 3 
    3. Alkalinity of matter is defined according to standard chemical principles. 

    ASSESSMENT CRITERION 4 
    4. The pH of matter is defined according to standard chemical principles. 

    ASSESSMENT CRITERION 5 
    5. Neutralisation is defined according to standard chemical principles. 

    ASSESSMENT CRITERION 6 
    6. The three phases of matter are identified and described according to standard chemical principles. 
    ASSESSMENT CRITERION RANGE 
    Phases include:
  • Solids,
  • Liquids,
  • Gases.
     
    		•

    SPECIFIC OUTCOME 2 
    Demonstrate knowledge of the nature of water. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The three phases of water are identified and described according to standard chemical principles. 
    ASSESSMENT CRITERION RANGE 
    Phases include:
  • Ice (solid),
  • Water (liquid),
  • Water vapour (gas).
     
    		•

    ASSESSMENT CRITERION 2 
    2. The phase changes of water are identified and explained according to standard chemical principles. 
    ASSESSMENT CRITERION RANGE 
    Phase changes include:
  • Melting (ice to water),
  • Evaporation (water to vapour),
  • Sublimation (ice to vapour),
  • Crystallisation (water to ice).
     
    		•

    ASSESSMENT CRITERION 3 
    3. Water activity is defined according to standard chemical principles. 

    ASSESSMENT CRITERION 4 
    4. Osmosis and diffusion are defined according to standard chemical principles. 

    ASSESSMENT CRITERION 5 
    5. The (a) biological and (b) chemical functions of water are explained according to standard chemistry and biology principles. 

    ASSESSMENT CRITERION 6 
    6. The chemical elements of water are identified according to standard principles of chemistry. 

    SPECIFIC OUTCOME 3 
    Demonstrate knowledge of temperature, energy and heat. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The connection between temperature, energy and heat is defined according to standard principles of chemistry and physics. 

    ASSESSMENT CRITERION 2 
    2. The melting point of a substance is defined according to standard principles of chemistry and physics. 

    ASSESSMENT CRITERION 3 
    3. The freezing and boiling points of a substance are defined according to standard principles of chemistry and physics. 

    ASSESSMENT CRITERION 4 
    4. The freezing and boiling points of water (at and above sea level) are identified according to standard principles of chemistry and physics. 

    SPECIFIC OUTCOME 4 
    Demonstrate knowledge of introductory principles of physics. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. A comprehension is given (at the hand of examples) of what "measurement" implies. 
    ASSESSMENT CRITERION RANGE 
    Examples must include a description of the implication of positive (+) and negative (-) measurements.
     

    ASSESSMENT CRITERION 2 
    2. The SI base units of measurement are identified for the following:
  • Length,
  • Time,
  • Mass,
  • Weight,
  • Gravitational force,
  • Volume,
  • Density,
  • Pressure,
  • Temperature. 
    		•

    ASSESSMENT CRITERION 3 
    3. A definition is given for each of the following physical properties:
  • Length,
  • Time,
  • Mass,
  • Weight,
  • Gravitational force,
  • Volume,
  • Density,
  • Pressure,
  • Temperature,
  • Friction. 
    		•

    ASSESSMENT CRITERION 4 
    4. One practical demonstration of measuring each of the above physical properties is given according to standard principles of physics. 

    ASSESSMENT CRITERION 5 
    5. Physical methods of separation are identified and explained according to standard principles of physics. 
    ASSESSMENT CRITERION RANGE 
    Methods include:
  • Filtration,
  • Decanting,
  • Separation through rotational force.
     
    		•


    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. 
    		•

    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 COLLECTING 
    Collect, analyse, organise and critically evaluate information - 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 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120402, which is "Demonstrate an understanding of introductory principles of chemistry and physics", Level 2, 5 credits.

    Supplementary Information:

    Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No 63 of 1977,
  • Occupational Health and Safety Act, No. 85 of 1993,
  • SABS Food Hygiene Management Code 49: 1989. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Fundamental  20654   National Certificate: Craft Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Fundamental  20657   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2009-02-18  Was FOODBEV until Last Date for Achievement 
    Fundamental  20207   National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered"     		 2004-12-05  Was FOODBEV until Last Date for Achievement 
    Fundamental  35941   National Certificate: Pulp and paper Manufacturing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered"     		 2007-02-11  Was FPMSETA until Last Date for Achievement 
    Fundamental  48400   National Certificate: Sugar Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 
    Fundamental  20508   National Certificate Food and Beverages Processing: Soft Drinks Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Fundamental  22630   National Certificate: Food and Beverage Manufacturing Technology: Yeast Manufacturing Technology  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2016-12-31  FOODBEV 
    Fundamental  20507   National Certificate: Food and Beverage Packaging  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2006-11-16  Was FOODBEV until Last Date for Achievement 
    Fundamental  20199   National Certificate: Food and Beverage Processing: Confectionery Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  FOODBEV 
    Fundamental  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Fundamental  20504   National Certificate: Food and Beverage Processing: Fruit and Vegetables Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  FOODBEV 
    Fundamental  20196   National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-03-12  Was FOODBEV until Last Date for Achievement 
    Fundamental  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 
    Fundamental  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 
    Fundamental  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 
    Fundamental  20509   National Certificate: Food and Beverage Processing: Spirits Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Fundamental  20505   National Certificate: Food and Beverages Processing: Brewing Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Fundamental  20197   National Certificate: Food and Beverages Processing: Cereals, Snacks, Pasta, Spices, Condiments and Culinary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2009-12-02  Was FOODBEV until Last Date for Achievement 
    Fundamental  20506   National Certificate: Food and Beverages Processing: Malting Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  FOODBEV 
    Fundamental  20510   National Certificate: Food and Beverages Processing: Wine Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-11-26  Was FOODBEV until Last Date for Achievement 
    Fundamental  22992   National Certificate: Refractories Masonry  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CETA 
    Elective  50307   National Certificate: Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  24196   National Certificate: Construction Material Manufacturing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CETA 


    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. DEW CRISP PTY LTD 
    2. Intercept Consulting and Training Solutions 
    3. LUCKY STAR 
    4. Operational Process Improvements (Pty) Ltd 
    5. RCL Foods-Sugar & Milling (MP) 
    6. West Coast TVET College 


    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.