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|SOUTH AFRICAN QUALIFICATIONS AUTHORITY|
|National Certificate: Milling and Blending of Spice Powder|
|SAQA QUAL ID||QUALIFICATION TITLE|
|48894||National Certificate: Milling and Blending of Spice Powder|
|SGB Secondary Agriculture: Processing|
|PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY||NQF SUB-FRAMEWORK|
|AgriSETA - Agriculture SETA||OQSF - Occupational Qualifications Sub-framework|
|National Certificate||Field 01 - Agriculture and Nature Conservation||Secondary Agriculture|
|ABET BAND||MINIMUM CREDITS||PRE-2009 NQF LEVEL||NQF LEVEL||QUAL CLASS|
|Undefined||120||Level 2||NQF Level 02||Regular-Unit Stds Based|
|REGISTRATION STATUS||SAQA DECISION NUMBER||REGISTRATION START DATE||REGISTRATION END DATE|
|LAST DATE FOR ENROLMENT||LAST DATE FOR ACHIEVEMENT|
|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|
|This qualification is registered at level 2 on the National Qualification Framework. Learners will, once assessed and qualified, be able to demonstrate competence in milling and blending of paprika powder according to prescribed industry quality standards, showing an understanding of operating and work site procedures. This will provide the learner with opportunities to grow within any of these fields.
Learners who embark on obtaining this qualification will find that the acquisition of competence in the respective unit standards, which make up the qualification, will add value not only to their respective positions, but to the industry as well.
It will provide the broad knowledge, skills and values needed in the Paprika Powder industry and will facilitate access to, and mobility and progression within, education and training to progress along a learning path for learners who:
Rationale for the Qualification
This qualification provides the learner with the opportunity to access learning in Oleoresin extraction and blending processes and practices that include opportunities for the learner's career development in the Paprika Industry. It also provides learner with the background knowledge and skills to be portable with other Secondary Agriculture Processes.
|LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING|
|The learner will have appropriate levels of Communication, Language, Numeracy and occupational competence equivalent to NQF1.
Recognition of prior learning
This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. Where RPL is required the learner will need to prove competence in that specific area in order to obtain recognition of that skill and knowledge.
Evidence can be presented in a variety of forms, including international or previous local qualifications, reports, testimonials mentioning functions performed, work records, portfolios, videos of practise and performance records. The assessment methods and tools to be used to assess Prior Learning shall be decided upon jointly by the assessor and the learner.
|RECOGNISE PREVIOUS LEARNING?|
|To complete this qualification the learner must obtain 36 Fundamental, 54 Core and a minimum of 30 Elective credits to total 120 credits.|
|EXIT LEVEL OUTCOMES|
|1. Handling of spice powder raw material
2. Demonstrate an understanding of the deseeding of spice powder raw material
3. Show an understanding of the basic principles and processes to operate a primary spice powder mill.
4. Operate secondary spice powder mill
5. Demonstrate an understanding of blending spice powder.
6. Dispatch final product
7. Show an understanding of the basic principles, processes, and operations within the Paprika powder milling and blending industry.
|ASSOCIATED ASSESSMENT CRITERIA|
Integrated assessment criteria
All assessments should be conducted in line with the following documented principles of assessment: appropriateness, fairness, manageability, integration into work of learning, validity, direct, authentic, sufficient, systematic, open and consistent.
Learners will produce evidence of the following:
If the identifying and solving of problems, team work, organising oneself, the using of applied science, the implication of actions and reactions in the world as a set of related systems are not clear from the observation, a method of oral questioning or a case study should be applied to determine the whole person development and integration of applied knowledge and skills.
|A thorough search was done to find international qualifications and unit standards in Paprika producing countries specific to the milling and blending of paprika powder, but no formal unit standards and qualifications could be found.
However, areas such as food processing were compared to New Zealand qualifications, and these were:
Unit standards in the New Zeeland Qualifications Authority without qualifications in the related field were found with some similar aspects:
A comparison of the above qualifications and unit standards was undertaken and the best practice points were highlighted and used in the generation of this qualification's unit standards.
|This qualification lends itself to both vertical and horizontal articulation possibilities. These possibilities ensure both mobility and progression for the learner in other fields of learning such as the dairy, macadamia and fish industries and areas where supervisory competence is required. The learning areas outlined in the purpose of the qualification indicate the horizontal articulation possibilities.
Horizontal and Vertical articulation possibilities:
|Anyone assessing a learner against these unit standards must be registered as an assessor with the relevant ETQA.
Any institution offering learning that will enable achievement of these unit standards or will assess these unit standards must be accredited as a provider with the relevant ETQA. Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures.
Therefore anyone wishing to be assessed against these unit standards may apply to be assessed by any assessment agency, assessor or provider institution, which is accredited by the relevant ETQA.
|CRITERIA FOR THE REGISTRATION OF ASSESSORS|
|Assessors need experience in the following areas:
Interpersonal skills, subject matter and assessment expertise.
The assessor needs to be competent in the planning and conducting of learning outcomes and design and develop assessments as described in the relevant unit standards. The subject matter experience must be well developed within the field of milling and blending of paprika powder.
The subject matter experience of the assessor can be established by recognition of prior learning.
Assessors need to be registered with the relevant Education and Training Quality Assurance Body.
The unit standards within the qualification are structured to contain specific and critical cross-field outcomes with assessment criteria. Within each unit standard, the assessment criteria, accreditation and moderation options guide the assessors to develop assessment tools and methods. The specific, critical cross-field outcomes and assessment criteria guide the providers in developing the learning material.
The unit standards within the qualification serve as exit points from the qualification and these unit standards represent meaningful recognizable outcomes within secondary agriculture, and specifically will allow the learner to at these exit points successfully qualify as operators within sub departments of Paprika milling and blending.
|As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015.|
|ID||UNIT STANDARD TITLE||PRE-2009 NQF LEVEL||NQF LEVEL||CREDITS|
|Core||115916||Deseed paprika raw material||Level 1||NQF Level 01||6|
|Core||115968||Blend paprika powder||Level 2||NQF Level 02||8|
|Core||115991||Dispatch final product||Level 2||NQF Level 02||4|
|Core||115928||Operate primary paprika mill||Level 2||NQF Level 02||12|
|Core||115931||Operate secondary paprika mill||Level 2||NQF Level 02||12|
|Core||115915||Take in raw material||Level 2||NQF Level 02||12|
|Fundamental||9009||Apply basic knowledge of statistics and probability to influence the use of data and procedures in order to investigate life related problems||Level 2||NQF Level 02||3|
|Fundamental||7480||Demonstrate understanding of rational and irrational numbers and number systems||Level 2||NQF Level 02||3|
|Fundamental||9008||Identify, describe, compare, classify, explore shape and motion in 2-and 3-dimensional shapes in different contexts||Level 2||NQF Level 02||3|
|Fundamental||7469||Use mathematics to investigate and monitor the financial aspects of personal and community life||Level 2||NQF Level 02||2|
|Fundamental||9007||Work with a range of patterns and functions and solve problems||Level 2||NQF Level 02||5|
|Fundamental||8968||Accommodate audience and context needs in oral communication||Level 3||NQF Level 03||5|
|Fundamental||8969||Interpret and use information from texts||Level 3||NQF Level 03||5|
|Fundamental||8973||Use language and communication in occupational learning programmes||Level 3||NQF Level 03||5|
|Fundamental||8970||Write texts for a range of communicative contexts||Level 3||NQF Level 03||5|
|Elective||115393||Assemble mechanical components||Level 2||NQF Level 02||12|
|Elective||123370||Demonstrate knowledge of hygiene awareness in a food production facility||Level 2||NQF Level 02||4|
|Elective||8420||Operate in a team||Level 2||NQF Level 02||4|
|Elective||12483||Perform basic first aid||Level 2||NQF Level 02||4|
|Elective||8000||Apply basic business principles||Level 3||NQF Level 03||9|
|Elective||9527||Lead a team, plan, allocate and assess their work||Level 3||NQF Level 03||4|
|Elective||242820||Maintain records for a team||Level 3||NQF Level 03||4|
|Elective||8016||Maintaining occupational health, safety and general housekeeping||Level 3||NQF Level 03||8|
|Elective||9530||Manage work time effectively||Level 3||NQF Level 03||3|
|LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:|
|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.