|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: Retail Perishable Food|
|SAQA QUAL ID||QUALIFICATION TITLE|
|49792||National Certificate: Retail Perishable Food|
|SGB Retail and Wholesale|
|PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY||NQF SUB-FRAMEWORK|
|Was W&RSETA until Last Date for Achievement||OQSF - Occupational Qualifications Sub-framework|
|National Certificate||Field 11 - Services||Wholesale and Retail|
|ABET BAND||MINIMUM CREDITS||PRE-2009 NQF LEVEL||NQF LEVEL||QUAL CLASS|
|Undefined||120||Level 3||NQF Level 03||Regular-Unit Stds Based|
|REGISTRATION STATUS||SAQA DECISION NUMBER||REGISTRATION START DATE||REGISTRATION END DATE|
Passed the End Date -
Status was "Registered"
|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 is replaced by:
|Qual ID||Qualification Title||Pre-2009 NQF Level||NQF Level||Min Credits||Replacement Status|
|63409||National Certificate: Wholesale and Retail Operations||Level 3||NQF Level 03||120||Complete|
|PURPOSE AND RATIONALE OF THE QUALIFICATION|
The National Certificate: Retail Perishable Food, Level 3 addresses the skills and competencies required to equip learners to understand and familiarize themselves with the underlying principles of a specialized area related to the Wholesale and Retail sector which is dealing with perishable food, including:
Learners who successfully complete the qualification will be able to:
The qualification enables further advancement and specialization as part of a career path within the Wholesale and Retail sector.
The Wholesale and Retail environment buys a wide range of products and stock from manufacturers and sells them to the end user/consumer. The retailing of perishable food within this environment requires specific operational know-how and skills due to the need to maintain particular health, safety and hygiene standards in this operational area.
Ineffective knowledge and skills in the handling of food produce will impact negatively on operational profitability and could result in the potential loss of growth and job opportunities. In addition there could be a negative impact on the health and safety of consumers utilising retailing services for the procurement of perishable food items where legal and operational health and safety requirements are not met.
The qualification addresses skills in food retailing which are applicable to a wide variety of organisations in the sector, including:
The National Certificate in Retail Perishable Food, is designed to meet the needs of learners who are either actively involved in the process of food sales and preparation within a Retail environment or individuals who desire to further develop their skills in order to access this area of operation. The skills, knowledge and understanding developed by the qualification will lead to improved operational performance resulting from the application of theoretical knowledge in the work environment.
|LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING|
|It is assumed that learner accessing this Unit Standard is competent in the following:
Recognition of Prior Learning:
This Qualification can be achieved wholly or in part through the Recognition of Prior Learning and the Qualification may be granted to learners who have acquired the skills and knowledge without attending formal courses providing they can demonstrate competence in the outcomes of the individual Unit Standards as required by the Fundamental, Core and Elective areas stipulated in the Qualification and by the Exit Level Outcomes.
An RPL process may also be used to credit learners with Unit Standards in which they have developed the necessary competency as a result of workplace and experiential learning.
Learners submitting themselves for RPL should be thoroughly briefed prior to the assessment, and may be required to submit a Portfolio of Evidence in the prescribed format to be assessed for formal recognition. While this is primarily a workplace-based Qualification, evidence from other areas of endeavour may be introduced if pertinent to any of the exit level outcomes.
Access to the Qualification:
There is open access to any learner who is able to arrange for assessment of the competencies in the Qualification and its Unit Standards in either a Wholesale or Retail or simulated environment.
|RECOGNISE PREVIOUS LEARNING?|
|The qualification is made up of Fundamental, Core and Elective unit standards and a minimum of 120 Credits is required to complete the qualification.
FOOD HANDLING ELECTIVE UNIT STANDARDS:
ADMINISTRATION ELECTIVE UNIT STANDARDS:
|EXIT LEVEL OUTCOMES|
|1. Apply core concepts of the Wholesale and Retail environment.
2. Maintain safety and security in the workplace.
3. Implement and maintain cold chain requirements.
4. Promote sales in a perishable food department.
5. Maintain Customer Service.
Critical Cross-Field Outcomes supported by the Unit Standard:
On completion of this qualification, the learner will be able to:
|ASSOCIATED ASSESSMENT CRITERIA|
Integrated assessment at this level will evaluate the learner's ability to combine actions and ideas across a range of activities and knowledge areas. The integrated assessment must specifically assess the learner's ability to:
The assessment may require assessment methods, which take evidence generated during on-the job activities into account. Because assessment practices must be open, transparent, fair, valid and reliable; ensuring that no learner is disadvantaged in any way whatsoever, an integrated assessment approach is incorporated into the qualification.
A variety of methods must be used in assessment and tools and activities must be appropriate to the context in which the learner is working or will work. Where it is not possible to assess the learner in the workplace simulations, case studies, role-plays and other similar techniques should be used to provide a context appropriate to the assessment.
The term integrated assessment implies that theoretical and practical components should be assessed together. Whenever possible the assessment of knowledge, skills, attitudes and values shown in the Unit Standards should be integrated and, during integrated assessment, the assessor should make use of a range of formative and summative assessment tools and methods. Combinations of practical, applied, and foundational competencies should be assessed.
Assessment should further ensure that all specific outcomes, embedded knowledge and critical cross-field outcomes are evaluated in an integrated way.
Assessors must assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience as the assessment process is capable of being applied to RPL, subject to the rules and criteria of the relevant ETQA.
|International comparison for the National Certificate in Retail Perishable Food, Level 3 was conducted against best practices associated with cold chain and perishable food handling in the wholesale and retail environment in Commonwealth Countries. The Commonwealth countries were chosen as good practice in wholesaling and retailing and, in particular, in perishable food handling are evident there.
Comparison was done with the following qualifications:
The South African Qualification combines the skills for all perishable foods and does not differentiate in terms of competencies for fresh and chilled perishable foods as is done in the above qualification as practice in South African Qualification sees both types of foodstuff being handled by the same organization.
Neither of the qualifications from the United Kingdom provided the depth of the South African qualification, as both consisted of only four specific unit standards differentiated only by a shift in terms of application focus namely:
The South African Qualification contains the same competencies through the inclusion of the following areas of learning:
Specific product knowledge is provided in the South African qualification through electives focusing on areas of specialization such as seafood, the handling of fish and handling of meat.
The qualification is regarded as addressing both international best practice as contained in the above qualification and specific needs within the South African perishable food retailing environment.
Qualification FDF30903 provided opportunity for comparison in particular for the following areas contained in the National Certificate in Retail Perishable Food Sales, Level 3:
> Sell products to customers in a W&R outlet.
> Implement promotional instructions.
> Mark merchandise and maintain displays.
> Promote sales and reduce wastage at a perishable foods department.
Over and above the learning in the Australian qualification, the qualification includes mathematical literacy and an overview of the Wholesale and Retail environment.
Use of equipment, recording of transactions and the handling of point of sales as elective components enables application in smaller food retail outlets. The inclusion of these additional areas of competency adds value within the South African skills development context.
Qualification FDF30903 provided no focus on stock maintenance, nor the receiving or dispatching of goods which are included in the South African Qualification.
Comparison on a unit standard basis furthermore supports good comparability in terms of best practices as international standards as listed below translate directly to the newly developed unit standards included in the National Certificate in Retail Perishable Food, Level 3:
> International Comparison.
> Work with temperature controlled stock (AUS FDFOPTTS3A).
> Apply basic food safety practices (AUS FDFCORFS1A).
> Ensure Your Own Actions Reduce Risks to Health and Safety (SL B7WE 04).
> Monitor and Maintain the Health, Safety and Security of Workers, Customers and Other Members of the Public (SL B9M6 04).
> Apply point of sale handling procedures (AUS WRRCS2B).
> Develop and Maintain Positive Working Relationships with Customers (SL B4TL 04).
> Clean and sanitize equipment (AUS FDFOPTHS2A).
> Clean food production areas, equipment and utensils in a commercial kitchen (NZ 13284).
> Deep Clean Equipment used in the Preparation, Processing and Storage of Food (SL D7KF 04).
> Label food and related product containers using automated labeling equipment (NZ 7653).
> Wrap food or related products using automated equipment (NZ 7680).
> Demonstrate knowledge of terminology used for food and recipes in commercial cookery (NZ 15892).
Qualifications scrutinized from specific areas of best practice for the Wholesale and Retail industry as listed in this comparison indicate that the envisaged National Certificate: Perishable Food, Level 3 compares very well with international practices associated with the specific area of competence. The South African qualification provides a slightly broader operational focus but areas covered in international qualifications are clearly present and aligned in the South African Qualification. The extra competencies contained in the South African Qualification ensure that the qualification addresses the needs of the South African context.
|This Qualification provides the following articulation opportunities:
The options as listed above provide the opportunity to ensure that assessment and moderation can be transparent, affordable, valid, reliable and non-discriminatory.
|CRITERIA FOR THE REGISTRATION OF ASSESSORS|
|For an applicant to register as an assessor or moderator of this Qualification the applicant needs:
|This qualification has been replaced by qualification 63409, which is "National Certificate: Wholesale and Retail Operations", Level 3, 120 credits.|
|ID||UNIT STANDARD TITLE||PRE-2009 NQF LEVEL||NQF LEVEL||CREDITS|
|Core||114895||Define the core concepts of the wholesale and retail environment||Level 2||NQF Level 02||10|
|Core||114903||Interact with customers||Level 2||NQF Level 02||8|
|Core||114912||Maintain a safe and secure wholesale and retail environment||Level 2||NQF Level 02||10|
|Core||119957||Clean and maintain premises and equipment||Level 3||NQF Level 03||5|
|Core||119961||Implement personal hygiene for perishable food stores||Level 3||NQF Level 03||3|
|Core||119958||Implement requirements of the cold chain||Level 3||NQF Level 03||5|
|Core||119962||Mark and label perishable foods||Level 3||NQF Level 03||3|
|Core||119956||Promote sales and reduce wastage at a perishable foods department||Level 3||NQF Level 03||15|
|Fundamental||119472||Accommodate audience and context needs in oral/signed communication||Level 3||NQF Level 03||5|
|Fundamental||9010||Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations||Level 3||NQF Level 03||2|
|Fundamental||9013||Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts||Level 3||NQF Level 03||4|
|Fundamental||119457||Interpret and use information from texts||Level 3||NQF Level 03||5|
|Fundamental||9012||Investigate life and work related problems using data and probabilities||Level 3||NQF Level 03||5|
|Fundamental||119467||Use language and communication in occupational learning programmes||Level 3||NQF Level 03||5|
|Fundamental||7456||Use mathematics to investigate and monitor the financial aspects of personal, business and national issues||Level 3||NQF Level 03||5|
|Fundamental||119465||Write/present/sign texts for a range of communicative contexts||Level 3||NQF Level 03||5|
|Elective||114891||Count stock for a stock-take||Level 2||NQF Level 02||5|
|Elective||8944||Fleck and fillet fish manually||Level 2||NQF Level 02||5|
|Elective||114904||Implement promotional instructions||Level 2||NQF Level 02||6|
|Elective||114906||Mark merchandise and maintain displays||Level 2||NQF Level 02||10|
|Elective||114894||Process payment at a Point of Sales (POS)||Level 2||NQF Level 02||10|
|Elective||114889||Record transactions||Level 2||NQF Level 02||8|
|Elective||8942||Sort and handle raw seafood manually||Level 2||NQF Level 02||5|
|Elective||114892||Dispatch stock||Level 3||NQF Level 03||10|
|Elective||119960||Merchandise chillers and freezers in a retail store||Level 3||NQF Level 03||3|
|Elective||243018||Mince fish or meat using automated mincing equipment||Level 3||NQF Level 03||4|
|Elective||119959||Prepare food for sale||Level 3||NQF Level 03||16|
|Elective||114896||Receive stock||Level 3||NQF Level 03||12|
|Elective||114900||Sell products to customers in a Wholesale and Retail outlet||Level 3||NQF Level 03||12|
|LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:|
|When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
|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.