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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Roll and fermentise withered leaf 
SAQA US ID UNIT STANDARD TITLE
115826  Roll and fermentise withered leaf 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  12 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
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 unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
A learner who has achieved this unit standard will be competent in:

Rolling and fermentation of withered leaf, without supervision, to ensure correct cut and proper even oxidisation of doohl 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
To enter a learning programme for this unit standard or to be assessed against this unit standard, the learner is assumed to have :

Literacy, numeracy and communication skills at or equivalent to NQF level 1.

Introduction to Tea Industry

Basic principles and knowledge of quality assurance.

An understanding of General safety in the work place at NQF level 1 

UNIT STANDARD RANGE 
The scope of this unit standard deals with the rolling and fermentation of leaf at a predetermined time to obtain a bright even fermentation of dhool.

The specific outcomes as reflected in this unit standard are performed without direct supervision, but with access to standard working procedures and operating instructions. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Prepare for the cutting and fermentation process. 
OUTCOME NOTES 
Preparing the work area according to standard working and safety procedures.

Determining a sequence of operation according to standard working procedures.

Selecting appropriate tools and equipment according to standard working and quality procedures.

Selecting appropriate personal protective equipment (PPE) according to statutory requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

Purpose of:
  • Pre-conditioning of leaf
  • Monitoring the quality of the cut
  • Fermenting time
  • Controlling airflow and temperatures
  • Recording temperatures

    Consequences of not:
  • Macerating leaf correctly
  • Oxidising doohl correctly
  • Effecting airflow and temperatures correctly
  • Adhering to predetermined fermentation time
  • Recording temperatures 

  • SPECIFIC OUTCOME 2 
    Cut withered leaf. 
    OUTCOME NOTES 
    Setting up of Cell Distortion Unit (CDU) and Cutting Tear and Curl (CTC) machines according to standard work procedures and policies.

    Monitoring the quality of the cut in different stages according to standard working procedures and policies.

    Changing CTC rollers according to standard working procedures and policies. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Purpose of:
  • Pre-conditioning of leaf
  • Monitoring the quality of the cut
  • Fermenting time
  • Controlling airflow and temperatures
  • Recording temperatures

    Consequences of not:
  • Macerating leaf correctly
  • Oxidising doohl correctly
  • Effecting airflow and temperatures correctly
  • Adhering to predetermined fermentation time
  • Recording temperatures 

  • SPECIFIC OUTCOME 3 
    Fermentise macerated leaf (doohl). 
    OUTCOME NOTES 
    Establishing fermentation time of seedling and clonal doohl according to standard working procedures and policies.

    Monitoring airflow and temperature according to standard working procedures and policies.

    Controlling and effecting changes (if necessary) on airflow and temperature according to standard working procedures and policies.

    Recording temperatures according to standard working procedures and policies. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Purpose of:
  • Pre-conditioning of leaf
  • Monitoring the quality of the cut
  • Fermenting time
  • Controlling airflow and temperatures
  • Recording temperatures

    Consequences of not:
  • Macerating leaf correctly
  • Oxidising doohl correctly
  • Effecting airflow and temperatures correctly
  • Adhering to predetermined fermentation time
  • Recording temperatures 

  • SPECIFIC OUTCOME 4 
    Completing fermentation. 
    OUTCOME NOTES 
    Feeding doohl to dryers according to standard working procedures and policies.

    Restoring work area according to standard working procedures

    Informing relevant parties 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Purpose of:
  • Pre-conditioning of leaf
  • Monitoring the quality of the cut
  • Fermenting time
  • Controlling airflow and temperatures
  • Recording temperatures

    Consequences of not:
  • Macerating leaf correctly
  • Oxidising doohl correctly
  • Effecting airflow and temperatures correctly
  • Adhering to predetermined fermentation time
  • Recording temperatures 


  • UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    An individual wishing to be assessed against this unit standard may apply to an assessor accredited by SETASA.

    Any training provider offering learning that will enable achievement of this unit standard must be registered and accredited by SETASA.

    Moderation of assessment will be done by SETASA in its ETQA capacity at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Basic knowledge of the safe handling of tools and equipment related to the cutting and fermentation of doohl.

    Basic knowledge of maintenance and caring for relevant tools and equipment.

    Operating instructions of equipment.

    An understanding of the climatic conditions on fermentation. 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems when controlling fermentation time and temperatures. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others when receiving information and giving instructions during the rolling and fermentation process. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage one-self when performing the rolling and fermentation process. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate with others during the process of giving and receiving instructions. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology when monitoring the oxidisation process. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Understand the world as a set of related systems by understanding the impact of an uneven cut and poor fermented doohl and the impact on quality of manufacture and profitability of organisation. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

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

    UNIT STANDARD NOTES 
    Values
    All learners should demonstrate :

    An application of company ethics, values as well as general safety and customer care principles.

    An awareness of expectations and obligations of basic worker / management / customer relationships. 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  48903   National Certificate: Tea Production and Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  AgriSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    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.