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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: Milling and Blending of Spice Powder 
SAQA QUAL ID QUALIFICATION TITLE
48894  National Certificate: Milling and Blending of Spice Powder 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
AgriSETA - Agriculture SETA  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
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
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 
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:
  • Were previously disadvantaged or were unable to complete their schooling.
  • Have worked in the macadamia industry for a number of years, but have no formal qualification or recognition of skills in this area.
  • Wish to extend their range of skills and knowledge of the industry so that they can become competent workers in the macadamia industry and the economy as a whole

    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? 
    N 

    QUALIFICATION RULES 
    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 
    1.
  • Spice powder raw material is offloaded and inspected according to standard operating procedures
  • Principles of grading and sampling paprika raw material must be explained and applied.
  • Reasons and consequences for not rejecting non-conforming material to be explained.
  • Machinery is prepared, maintained and used according to manufacturers specifications and work site procedures.
  • Raw material received is weighed, documented and communicated according to standard working procedures.

    2.
  • Machinery start-up, operating and shut procedures to be applied according to standard operating procedures.
  • Process principles of deseeding of paprika to be explained.
  • Consequences of not storing seed and pericarp according to standard operating procedures to be explained.
  • Deseeding processes are reconciled, documented and communicated according to standard working procedures.

    3.
  • Machinery start-up, operating and shut procedures to be applied according to standard operating procedures.
  • Reasons and consequences of not monitoring particle size and taking corrective action when required to do so to be explained.
  • Basic principles of interpreting and applying a milling sheet to be explained.
  • Paprika must be sterilized according to standard operating procedures.
  • Basic principles of spice powder drying with specific reference to speed rate, temperature and steam pressure in the process to be explained.
  • Reasons and consequences of not cooling pice powder according to quality requirements and standard operating procedures to be explained.
  • Mill Process is documented and communicated according to standard operating procedures.

    4.
  • Machinery start-up, operating and shut procedures to be applied according to standard operating procedures.
  • Reasons and consequences of not monitoring particle size and taking corrective action when required to do so to be explained.
  • Mill stones to be adjusted according to manufactures specifications and standard operating procedures.
  • Basic principles of weigh, bag and numbering processes of final product to be explained.

    5.
  • Reasons and consequences of not taking cognisance of customer requirements regarding the blending of spice powder are identified and applied.
  • Principles of adding additives to obtain required blend as per blending sheet to be recalled and applied.
  • Basic principles of weigh, bag and numbering processes of final product to be explained.
  • The reasons and consequence of not taking representative samples of blended product to be explained.
  • Blending process to be documented and communicated according to standard working procedures.

    6.
  • Dispatch client orders according to standard working procedures.
  • Reasons and consequences of not dispatching client orders according to standard working procedures to be explained.

    7.
  • Reasons and consequences of not adhering to principles, processes and operations are identified and explained.
  • Basic principles of work ethics are recalled and described.
  • Principles of safety requirements and hygiene factors are explained.

    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:
  • Verbal and written explanations of reasons for adhering to operational and work site procedures as well as statutory requirements, adhering to specific sequence of operations, identifying deviations, taking corrective actions and recording relevant data, and reporting deviations outside the jobholder's responsibility.
  • Demonstrations of a range of operational actions relating to applying quality control in in-take-, deseeding-, and milling of paprika raw material and applying general safety in the work place. Learners will also demonstrate an understanding of the Paprika Industry.
  • Oral or written competence regarding the reflective competencies within the qualification.

    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 portfolio of evidence is required to prove the practical applied and foundational competencies of the learner which may include the milling, deseeding, and blending of paprika powder.
  • Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.
  • Unit standards in the qualification must be used to assess the specific and critical cross-field outcomes. During the integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflective competencies. 
    		•

    INTERNATIONAL COMPARABILITY 
    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:
  • National Certificate in food and related products processing-Level 2 (0342)
  • National Certificate in food and related products processing-Level 3 (0343)

    Unit standards in the New Zeeland Qualifications Authority without qualifications in the related field were found with some similar aspects:
  • Blend finished products manually-level 2 (7836)
  • Blend liquid food products using automated product equipment-level 2 (7836)

    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. 
    		•

    ARTICULATION OPTIONS 
    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:
  • National Certificate Farming NQF level 3 (ID 20289)
  • National Certificate: Agri Trade processes NQF Level 2 (14851) 
    		•

    MODERATION OPTIONS 
    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. 

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

    NOTES 
    N/A 

    UNIT STANDARDS: 
      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: 
     
    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.