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 and Beverage Manufacturing Technology: Dried Dairy Products Technologist 
SAQA QUAL ID QUALIFICATION TITLE
20521  National Certificate: Food and Beverage Manufacturing Technology: Dried Dairy Products Technologist 
ORIGINATOR
SGB Dairy Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  150  Level 4  NQF Level 04  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 
SAQA 0160/05  2005-08-23  2006-04-20 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-20  

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 replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
10829  National Certificate: Dairy Powder Manufacturing  Level 4  Level TBA: Pre-2009 was L4  120   

This qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
50306  Further Education and Training Certificate: Dairy Manufacturing Technology  Level 4  NQF Level 04  120   

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to manufacture safe, quality assured and packaged dried dairy products by operating, controlling and maintaining a dried dairy product manufacturing line, from raw materials until the final manufactured product is ready to be sold in the retail market.

Rationale of the qualification:

This qualification reflects the workplace-based needs of the dairy industry that are expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the dairy industry and provides the flexibility to articulate in the dairy manufacturing environment with a wide variety of specialisation options and articulation within the food manufacturing industry.

The level of flexibility within the range of electives will allow the individual to pursue a career within specialised dairy manufacturing, food and beverage manufacturing management, food and beverage manufacturing supervision and food and beverage process artisan. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF level 3 and the core component within the national certificate in food and beverage processing: dairy primary processing NQF level 3.

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. 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
  • Fundamental: 36 credits
  • Core: 52 credits
  • Elective: the learner must choose a minimum of 62 credits
    Total: 150 credits 

  • EXIT LEVEL OUTCOMES 
    Qualifying learners can:

    Exit level outcome 1: Evaporate of liquid dairy based mixture.
    Exit level outcome 2: Manufacture dried dairy based products using roller drying technology.
    Exit level outcome 3: Manufacture spray dried dairy products using spray drying technology.
    Exit level outcome 4: Manufacture instant milk powder products.
    Exit level outcome 5: Pack dried dairy products. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Assessment criteria associated with Exit level Outcome 1:
  • Raw milk in a silo is sampled, analysed and evaluated in terms of its acceptability for dried dairy based products manufacturing.
  • The importance of micro-organisms in the manufacturing of dried dairy based products is understood and comprehended.
  • The functional components of milk are identified and their application in dried dairy based products manufacturing is understood and comprehended.
  • Food raw materials used for dairy based mixtures are mixed and blended for processing according to standard operating procedures.
  • Evaporate a liquid dairy based mixture using a falling or rising film evaporator according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 2:
  • Evaporated or concentrated dairy based mixture is dried using roller drying technology according to standard operating procedures.
  • Roller dried dairy based products are sampled and analysed for compositional and sensory quality attributes, and an evaluation is made in terms of its conformance to legal and company standards.

    Assessment criteria associated with Exit level Outcome 3:
  • Evaporated or concentrated dairy based mixture is dried using spray drying technology according to standard operating procedures.
  • Spray dried dairy products are sampled and analysed for compositional and sensory quality attributes, and an evaluation is made in terms of its conformance to legal and company standards.

    Assessment criteria associated with Exit level Outcome 4:
  • Evaporated or concentrated milk is spray dried and instantised using spray drying and instantising technology according to standard operating procedures.
  • Instant milk powder products are sampled and analysed for compositional and sensory quality attributes, and an evaluation is made in terms of its conformance to legal and company standards.

    Assessment criteria associated with Exit level Outcome 5:
  • Dry dairy products are packed and the packaging process line is operated and controlled according to standard operating procedures.
  • The packaged products is collated and shrink-wrapped according to standard operating procedures and by using automated equipment.

    Integrated Assessment:

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be able to manufacture safe, quality assured and packaged dried dairy products by operating, controlling and maintaining a dried dairy product manufacturing line, from raw materials until the final manufactured product is ready to be sold in the retail market.

    The identification and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

    The preparation to processing, cleaning and sanitising, first line maintenance and quality assurance related to processing in the workplace can be assessed in one application.

    Applicable assessment tool(s) to establish the foundational, reflexive and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment.

    A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.

    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 specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 

  • INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian, New Zealand and German qualifications. International comparability could be found for a qualification on this level. On the New Zealand Qualifications Authority Framework, two qualifications could be found to support this qualification. These qualifications are the National certificate in Dairy Manufacturing at level 4 and a National certificate in Food and related processing also at level 4. 

    ARTICULATION OPTIONS 
    This qualification will enable the qualifying learner to articulate to other dairy manufacturing specialisation domains at NQF level 4 and will allow progress to the national diploma in food and beverage manufacturing management at NQF level 6, the certificate in food and beverage manufacturing supervision at NQF level 4 and the certificate in food and beverage process artisan at NQF level 4. 

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQA's policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.
  • Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes as well as the integrated competence described in the qualification.

    Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that 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.

    The assessor needs to be competent in the planning and conducting of assessment of learning outcomes and in the design and development of assessments as described in the unit standards Plan and conduct assessment of learning outcomes NQF level 5. Subject matter experience must be well developed within the field of dried dairy products manufacturing. The assessor must have completed a similar qualification with a minimum of 6-12 months field experience after he/she has completed the qualification or a food science and technology qualification on level 5 or higher. The subject matter experience of the assessor can be established by recognition of prior learning.

    Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body. 

    NOTES 
  • This qualification has been replaced by 50306: Further Education and Training Certificate: Dairy Manufacturing Technology, NQF Level 4, 120 credits.
  • This qualification replaces 10829: National Certificate: Dairy Powder Manufacturing, NQF Level 4, 120 credits. 

  • UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  9042  Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment  Level 3  NQF Level 03 
    Core  9152  Evaluate the acceptability of raw milk in a silo for further processing  Level 3  NQF Level 03 
    Core  9181  Demonstrate knowledge of the functional components of milk  Level 4  NQF Level 04 
    Core  9180  Demonstrate knowledge of the significance of micro-organisms in the manufacturing of dairy products  Level 4  NQF Level 04 
    Core  9192  Evaluate the compositional and sensory quality of dried dairy products  Level 4  NQF Level 04 
    Core  9182  Evaporate a liquid food product using a falling or rising film evaporator  Level 4  NQF Level 04  20 
    Fundamental  9015  Apply knowledge of statistics and probability to critically interrogate and effectively communicate findings on life related problems  Level 4  NQF Level 04 
    Fundamental  8974  Engage in sustained oral communication and evaluate spoken texts  Level 4  NQF Level 04 
    Fundamental  8975  Read analyse and respond to a variety of texts  Level 4  NQF Level 04 
    Fundamental  9016  Represent analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 4  NQF Level 04 
    Fundamental  8979  Use language and communication in occupational learning programmes  Level 4  NQF Level 04 
    Fundamental  7468  Use mathematics to investigate and monitor the financial aspects of personal, business, national and international issues  Level 4  NQF Level 04 
    Fundamental  8976  Write for a wide range of contexts  Level 4  NQF Level 04 
    Elective  9112  Bulk pack dry food products in bags  Level 1  NQF Level 01 
    Elective  9136  Collate and shrink-wrap packaged products using automated wrapping equipment  Level 2  NQF Level 02 
    Elective  8766  Mix or blend food raw materials for processing using automated equipment  Level 2  NQF Level 02 
    Elective  9131  Operate and control the filling and seaming of cans for food or beverage products  Level 2  NQF Level 02  12 
    Elective  9130  Operate and control the forming, filling and hermetic sealing of plastic sachets or bags for food products  Level 2  NQF Level 02  10 
    Elective  9155  Control lactose crystallisation in sweetened condensed milk or concentrated whey  Level 3  NQF Level 03 
    Elective  12316  Perform first line maintenance on manufacturing or packing equipment  Level 3  NQF Level 03 
    Elective  9043  Implement and maintain a food or beverage production quality assurance system  Level 4  NQF Level 04 
    Elective  9187  Manufacture a dry food product by means of a roller dryer  Level 4  NQF Level 04  30 
    Elective  9186  Manufacture a spray dried food powder from an evaporated mixture  Level 4  NQF Level 04  30 
    Elective  9188  Manufacture instant food powder by means of a spray dryer  Level 4  NQF Level 04  30 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification.
     
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    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.