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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 QUALIFICATION THAT HAS PASSED THE END DATE: 

National Certificate: Food Services: FET Phase 
SAQA QUAL ID QUALIFICATION TITLE
22316  National Certificate: Food Services: FET Phase 
ORIGINATOR
Department of Education 
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
National Certificate  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 4  Level TBA: Pre-2009 was L4  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 06120/18  2018-07-01  2023-06-30 
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 qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Provide the learner with required skills, knowledge and experience to:
  • Manage and carry out functions and duties involved in Guesthouses, B & B, Farmhouses, Restaurants, etc.
  • At this level learners will be gainfully employed and be of service in developing tourism and in community development. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Learners who register for this qualification can apply the basic social, communication, literacy, numeracy and problem-solving skills comparable with those gained at Level 3 or Grade 11 Certificate, or equivalent qualification. Learners who register for the qualification should have fulfilled all the existing requirements of the previous level.

    Recognition of prior learning:

    RPL will be recognised through a process of assessment of previously obtained skills and knowledge. 

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    As stipulated in the current policy document Report 191 

    EXIT LEVEL OUTCOMES 
    Critical Cross-Field Outcomes:

    The Level 4 National Certificate in Food Services: Services (Hospitality) can communicate effectively in problem solving situations leading to effective teamwork.

    Specific Outcomes:
  • The Level 4 learner can under guidance be able to plan, organise and manage functions and businesses related to catering services.
  • They will be able to handle all appliances according to the requirements of hospitality services.
  • They will exercise health and safety precautions within the Hospitality industry.
  • They will act as entrepreneurs in providing adequate career opportunities.
  • They will develop Numeracy and Food Administration skills within the Hospitality industry. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    Assessment Criteria associated with Critical Cross-Field Outcomes:
  • Solve problems by means of exploring and critically evaluating situations.
  • Solve problems by generating alternative strategies for dealing with those problems related to the Hospitality industry.

    Assessment Criteria associated with Specific Outcomes:
  • Relate learning gained from individual experience to knowledge encountered in a practical environment, and vice versa.
  • Relate learning from experience and practical context to different contexts using present and future scenarios within the Hospitality industry.

    Integrated assessment to ensure that the purpose of the qualification is achieved:

    Continuous assessment during practical sessions and in-service training. Portfolios will be compiled on an ongoing basis. 
    		•

    ARTICULATION OPTIONS 
    Qualifying learners will be able to enrol for a Level 4 National Certificate in Food Services. 

    MODERATION OPTIONS 
    A system of second moderators within the institution as well as nationally will be used to ensure standards. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Selected educator staff per institution to be used as assessors in a manner accommodated within the quality management system of the institution as well as nationally. 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2006; 2009; 2012; 2015. 

    NOTES 
    N/A 

    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.