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 UNIT STANDARD THAT HAS PASSED THE END DATE: 

Prepare and cook battered fish and chipped potatoes 
SAQA US ID UNIT STANDARD TITLE
7678  Prepare and cook battered fish and chipped potatoes 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  1 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2009-11-03  2011-07-31  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2012-07-31   2015-07-31  

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 
The learner will be able to prepare and cook battered fish and chipped potatoes to meet customer- and organisational requirements. The learner must understand the importance of safety when using deep fat fryers. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
None 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrated knowlegde and understanding. 
OUTCOME NOTES 
1. Stress the importance of correct batter consistency.

2. Explain the interrelationship between cost, food hygiene and quality of food.

3. Describe the main points to ensure quality in fresh or frozen fish.

4. State the importance of the correct temperature of the fat/oil used.

5. Explain the importance of following hygienic practices when preparing and cooking fish.

6. Describe the main points to show the quality of potatoes.

7. Explain the interrelationship between food hygiene and quality of food when storing raw chips. State organisational requirements for preparing battered fish and chips. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a workplace environment.
  • The unit standard should be assessed in conjunction with the unit standard 'Prepare and fry food'. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, simulation, product sample and questioning.
  • Observation and product sample supplemented by questioning to cover preparation of batter, cooking of fish and chips.
  • Observation supplemented by questioning to cover equipment.
  • Simulation or questioning to cover unexpected situations. 
    		•
    ASSESSMENT CRITERION RANGE 
  • Fish: frozen or fresh fillets or portions.
  • Equipment: fish storage containers, fish turners, temperature monitoring devices, peeling machines, chipping machines, buckets, eyeing tools or knives, chip lifters or scoops, temperature monitoring devices, deep fryers.
  • Unexpected situations: injury, insufficient food items, oil at incorrect temperature, food items still frozen, unusual customer requests.
     
    		•

    ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 2 
    Demonstrated ability to make decisions about practice and to act accordingly. 
    OUTCOME NOTES 
    8. Clean preparation areas and equipment.

    9. Place utensils and equipment correctly before service. (Range of equipment: fish storage containers, fish turners, temperature monitoring devices, peeling machines, chipping machines, buckets, eyeing tools, knives, chip lifters, scoops, deep fryers)

    10. Keep food stocks ready for serving at the correct temperature.

    11. Prepare batter and chips, and explain the importance of following procedures. (Range of methods: mechanical, manual, chipping, eyeing, peeling)

    12. Check that the temperature of the oil in the fryer is correct before cooking, and maintained throughout the frying period.

    13. Given a range of fish, select the correct cooking time and temperature for the type of fish and give reasons for that choice.( Range of fish: frozen or fresh fillets or portions)

    14. Cook the fish, assemble and place in suitable containers.

    15. Close the deep fryer down correctly and in accordance with organisational requirements and explain why.

    16. Clean preparation areas and equipment after use.

    17. Dispose of products not served within the specified time period.

    18. Describe decisions made and reasons for action taken in response to unexpected situations.

    19. The ability to complete work in an organised and efficient manner is demonstrated. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a workplace environment.
  • The unit standard should be assessed in conjunction with the unit standard 'Prepare and fry food'. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, simulation, product sample and questioning.
  • Observation and product sample supplemented by questioning to cover preparation of batter, cooking of fish and chips.
  • Observation supplemented by questioning to cover equipment.
  • Simulation or questioning to cover unexpected situations. 
    		•
    ASSESSMENT CRITERION RANGE 
  • Fish: frozen or fresh fillets or portions.
  • Equipment: fish storage containers, fish turners, temperature monitoring devices, peeling machines, chipping machines, buckets, eyeing tools or knives, chip lifters or scoops, temperature monitoring devices, deep fryers.
  • Unexpected situations: injury, insufficient food items, oil at incorrect temperature, food items still frozen, unusual customer requests.
     
    		•

    ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 3 
    Demonstrated ability to learn from our actions and to adapt perfomance. 
    OUTCOME NOTES 
    20. Describe ways to solve the problem in a situation where the potatoes are damaged and not suitable for consumption.

    21. Describe ways to solve the problem in a situation where the fish is not cooked to the standards and quality required. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a workplace environment.
  • The unit standard should be assessed in conjunction with the unit standard 'Prepare and fry food'. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, simulation, product sample and questioning.
  • Observation and product sample supplemented by questioning to cover preparation of batter, cooking of fish and chips.
  • Observation supplemented by questioning to cover equipment.
  • Simulation or questioning to cover unexpected situations. 
    		•
    ASSESSMENT CRITERION RANGE 
  • Fish: frozen or fresh fillets or portions.
  • Equipment: fish storage containers, fish turners, temperature monitoring devices, peeling machines, chipping machines, buckets, eyeing tools or knives, chip lifters or scoops, temperature monitoring devices, deep fryers.
  • Unexpected situations: injury, insufficient food items, oil at incorrect temperature, food items still frozen, unusual customer requests.
     
    		•

    ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.

    This has been done as it was deemed necessary to ensure holistic assessment occurred. The specific outcomes can be applied in a range of contexts.

    Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

    The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b) decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems (Specific Outcome 13,18,20,21) 

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • Role play unexpected situations.
  • Research recipes that can be used for battered fish.
  • Practice peeling potatoes to achieve minimum wastage and the standards of chips required.

    Performance systems
  • A new employee should be able to achieve this unit standard within 1 month of being of trained
  • Ongoing measurement of the learner's ability to meet this standard is recommended. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  23853   GETC: Domestic Services  Level 1  NQF Level 01  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  SERVICES 
    Elective  14115   National Certificate: Fast Food Services  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  14109   National Diploma: Fast Food Services  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 


    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.