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?

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

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.

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