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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 QUALIFICATION: |
| National Occupational Certificate: Food and Beverage Service Attendant |
| SAQA QUAL ID | QUALIFICATION TITLE | |||
| 124385 | National Occupational Certificate: Food and Beverage Service Attendant | |||
| ORIGINATOR | ||||
| Development Quality Partner - CATHSSETA | ||||
| PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY | NQF SUB-FRAMEWORK | |||
| QCTO - Quality Council for Trades and Occupations | OQSF - Occupational Qualifications Sub-framework | |||
| QUALIFICATION TYPE | FIELD | SUBFIELD | ||
| Occupational Certificate | Field 11 - Services | Hospitality, Tourism, Travel, Gaming and Leisure | ||
| ABET BAND | MINIMUM CREDITS | PRE-2009 NQF LEVEL | NQF LEVEL | QUAL CLASS |
| Undefined | 180 | Not Applicable | NQF Level 04 | Regular-ELOAC |
| REGISTRATION STATUS | SAQA DECISION NUMBER | REGISTRATION START DATE | REGISTRATION END DATE | |
| Registered | EXCO 0632/25 | 2025-06-03 | 2030-06-03 | |
| LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
| 2031-06-03 | 2034-06-03 | |||
| 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 qualification does not replace any other qualification and is not replaced by any other qualification. |
| PURPOSE AND RATIONALE OF THE QUALIFICATION |
| The qualification forms part of the career pathway for people working in the food and beverage industry with its alignment to food and beverage preparation services such as cooks.
The purpose of this qualification is to prepare a learner to function as a Food and Beverage Service Attendant. A Food and Beverage Service Attendant serves food and beverages and provides customer service to customers. A qualified learner will be able to: A qualified learner will demonstrate the following key attributes: Rationale: The National Occupational Certificate: Food and Beverage Service Attendant has been designed to meet the growing need in South Africa for an entry-level qualification focused on providing food and beverage services within the hospitality industry. The qualification addresses the specific competencies required to attend to customers' food and beverage service needs and related aspects, such as being attentive to customer satisfaction and monitoring the quality of services rendered. Similar Qualification(s) Higher Certificate: Food and Beverage Management, NQF Level 5; 120 Credits. National Diploma: Food and Beverage Management, NQF Level 5; 255 Credits. With the growth in the hospitality and tourism industry in South Africa and Southern Africa, a need for suitably qualified Food and Beverage Service Attendants is realised. The National Occupational Certificate: Food and Beverage Service Attendant will address the need for skilled attendants who provide better service, enhancing the reputation of hospitality establishments. Well-trained attendants ensure a positive customer experience, leading to customer retention and positive reviews. Improved service quality attracts more tourists and clients, boosting the tourism and hospitality sector and creating diverse economic opportunities. The qualification thus contributes directly to the job creation, reducing unemployment rates and providing stable income sources and further career opportunities within the industry. The qualification instils adaptability, helping attendants cope with changing customer preferences and industry trends, which further supports the growth of the hospitality industry. Society requires attendants who understand and adhere to health, safety, and hygiene regulations, ensuring legal compliance for businesses. The National Occupational Certificate: Food and Beverage Service Attendant qualification has a specific focus on quality-mindedness, which reduces the risk of foodborne illnesses and accidents, safeguarding both customers and businesses. Typical learners include people who are already working within the hospitality industry and those who wish to enter the industry. Representatives working in all spheres of the hospitality industry were consulted in the review of the qualification. List typical occupations in which the qualifying learner will operate: |
| LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
| RPL for Access to Training:
Learners may use the RPL process to gain access to training opportunities for a qualification if they do not meet the formal, minimum entry requirements for admission. RPL assessment provides an alternative access route to a qualification. Such an RPL assessment may be developed, moderated, and conducted by the accredited Skills Development Provider which offers that specific qualification. Such an assessment must ensure that the learner is able to display the equivalent level of competencies required for access, based on the NQF level descriptors. RPL for exemption from modules For exemption from modules through RPL, learners who have gained the stipulated competencies of the modules of a qualification through any means of formal, informal or non-formal learning and/or work experience may be awarded credits towards relevant modules, and gaps identified for training, which is then concluded. RPL for credits Learners who have gained the stipulated competencies of the modules of a qualification, part-qualification through any means of formal, informal or non-formal learning and/or work experience, may be awarded credits towards relevant modules, and gaps identified for training, which is then concluded. RPL for Access to the External Integrated Summative Assessment (EISA): A valid Statement of Results is required for admission to the EISA in which confirmation of achievement is provided that all internal assessment criteria for all modules in the related curriculum document have been achieved. Upon successful completion of the EISA, RPL learners will be issued with the QCTO certificate for the qualification. Quality Partners are responsible for ensuring the RPL mechanism and process for qualifications is approved by the QCTO. Entry Requirements: An NQF Level 3 qualification. |
| RECOGNISE PREVIOUS LEARNING? |
| Y |
| QUALIFICATION RULES |
| This qualification is made up of compulsory Knowledge, Practical Skill and Work Experience Modules:
Knowledge Modules Total number of credits for Knowledge Modules: 54 Practical Skill Modules Total number of credits for Practical Skill Modules: 56 Work Experience Modules Total number of credits for Work Experience Modules: 70 |
| EXIT LEVEL OUTCOMES |
| 1. Apply procedures to prepare and maintain food and beverage serving areas according to standard methods, procedures, or techniques, applying safety protocols as required.
2. Demonstrate the capacity to welcome and interact with customers by applying essential customer service and communication methods, procedures, and techniques. 3. Demonstrate an ability to prepare basic hot and cold beverages, applying standard methods, procedures, techniques, and safety protocols as required. 4. Demonstrate an ability to attend to customers' needs, serve food and beverages, gathering and interpreting customer needs and adhering to food and beverage serving principles. 5. Perform a range of customer-focused activities to conclude customer service and manage food and beverage serving inventory, applying essential and relevant methods, procedures, and techniques. |
| ASSOCIATED ASSESSMENT CRITERIA |
| Associated Assessment Criteria for Exit Level Outcome 1:
ELO 1: Apply procedures to prepare and maintain food and beverage serving areas according to standard methods, procedures, or techniques, applying safety protocols as required. Associated Assessment Criteria for Exit Level Outcome 2: ELO 2: Demonstrate the capacity to welcome and interact with customers by applying essential customer service and communication methods, procedures, and techniques. Associated Assessment Criteria for Exit Level Outcome 3: ELO 3: Demonstrate an ability to prepare basic hot and cold beverages, applying standard methods, procedures, techniques, and safety protocols as required. Associated Assessment Criteria for Exit Level Outcome 4: ELO 4: Demonstrate an ability to attend to customers' needs, serve food and beverages, gathering and interpreting customer needs and adhering to food and beverage serving principles. Associated Assessment Criteria for Exit Level Outcome 5: ELO 5: Perform a range of customer-focused activities to conclude customer service and manage food and beverage serving inventory, applying essential and relevant methods, procedures, and techniques. Integrated Assessment Formative Assessments conducted internally. Formative assessments are conducted throughout the training of learners. A range of formal, non-formal, and informal ongoing assessment activities is used to focus on teaching and learning outcomes to improve learner attainment. Formative assessments are conducted continuously by the facilitator to feed into further learning, to identify strengths and weaknesses, and to ensure the learner's ability to apply knowledge, skills and workplace experience gained. Formative Assessments are conducted by the accredited Skills Development Provider (SDP), and a variety of ongoing assessment methods may be used, for example, quizzes, assignments, tests, scenarios, role play and interviews. Continuous feedback must be provided. Integrated Summative Assessments conducted Internally. Integrated Assessment involves all the different types of assessment tasks required for a particular qualification, such as a written assessment of theory and a practical demonstration of competence. To achieve this, the Internal Assessment Criteria (IAC) for all modules as found in the QCTO curriculum document must be followed. An accredited SDP should implement a well-designed, formal, relevant, final internal Summative Assessment strategy for all modules to prepare learners for the EISA. These assessments evaluate learning achievements relating to the achievement of each module of the relevant components of the qualification. Internal Summative Assessments are developed, moderated and conducted by the SDP at the end of each module or after integration of relevant modules, e.g. applied knowledge tests, workplace tasks, practical demonstrations, simulated tasks/demonstrations, projects, case studies, etc. The results of these final formal summative assessments must be recorded. These results, which include the Statement of Work Experience results, where applicable, contribute to the Statement of Results (SoR) that is a requirement for admission to the EISA. An SoR, using the template provided by the Quality Partner, is issued by the accredited SDP for qualifications. The SDP must produce a valid Statement of Results for each learner, indicating the final result and the date on which the competence in each module, of each component, was achieved. Learners are required to produce this SoR, together with their ID document or alternative ID document, at the point of the EISA. External Integrated Summative Assessment (EISA) - a national assessment The Quality Partner is responsible for the management, conduct and implementation of the External Integrated Summative Assessment (EISA), in accordance with QCTO set standards. Competence in the EISA is a requirement for certificating a learner. For entrance into the EISA, the learner requires a valid Statement of Results issued by the accredited institution indicating the attainment of all modules for the Knowledge, Practical and Work Experience modules. The results of these final formal summative assessments must be recorded. These results, which include the Statement of Work Experience results, where applicable, contribute to the Statement of Results (SoR) that is a requirement for admission to the EISA. An SoR, using the template provided by the Quality Partner, is issued by the accredited SDP for qualifications and part-qualifications. The SDP must produce a valid Statement of Results for each learner, indicating the final result and the date on which the competence in each module, of each component, was achieved. Learners are required to produce this SoR, together with their ID document or alternative ID document, at the point of the EISA. |
| INTERNATIONAL COMPARABILITY |
| This qualification was compared with qualifications related to Food and Beverage Service Attendants in Australia and the United Kingdom.
Australia The Certificate III in Hospitality is offered by TasTAFE as a one-year programme for new and existing workers within the hospitality industry. The qualification offers elective options for specialising in accommodation services or food and beverage. Depending on the electives done, the qualification unlocks career opportunities for waitering, front desk reception, bar attendant and barista. The qualification's core units are: The qualification's elective units are: Level 2 in literacy and Level 2 in numeracy are required for entry to this course. Similarities The qualification content is very similar to the National Occupational Certificate: Food and Beverage Service Attendant. Entry requirements and the duration of the programmes are also similar. Differences No significant differences were noticed in the comparison of the qualifications. United Kingdom The Level 2 Diploma in Professional Food and Beverage Service is offered by St Helens College in the United Kingdom as a one-year programme. The qualification focuses on how to serve food and beverages to the highest possible standard, including silver service, table service and customer service, alongside developing your menu and beverage product knowledge. The following is a list of the units covered in the qualification: Learners require a General Certificate of Secondary Education at grade 3 or above, including English or maths as an entry requirement. Similarities The qualification content is very similar to the National Occupational Certificate: Food and Beverage Service Attendant. Level 2 qualifications in the UK would relate to a National Certificate qualification in South Africa, making the level of the qualification the same as the newly developed South African qualification. Differences No significant differences were noticed in the comparison of the qualifications, except for the entry level, which is higher than the entry level of the South African National Occupational Certificate: Food and Beverage Service Attendant. Conclusion: The topics or content of the National Occupational Certificate: Food and Beverage Service Attendant compare favourably with the two international qualifications used for the comparability study. |
| ARTICULATION OPTIONS |
| This qualification provides opportunities for horizontal and vertical articulation options.
Horizontal Articulation: Vertical Articulation: There are no vertical articulation possibilities within the OQSF, as there were no registered qualifications available at the time when this qualification was recommended for registration. Diagonal Articulation: National Certificate: Vocational, NQF Level 3. |
| NOTES |
| Additional Legal or Physical Entry Requirements:
None Criteria for the accreditation of providers Accreditation requirements, against which Skills Development Providers (SDP) and Assessment Centres, will be accredited, is found in the Curriculum Document, as listed below. The curriculum title and code are: National Occupational Certificate: Food and Beverage Service Attendant: 513102-001-00-00. Encompassed Trade: This is not a trade qualification. Assessment Quality Partner (AQP) CATHSSETA . |
| LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: |
| NONE |
| PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: |
| 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. |