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: 

Cook-chill foods 
SAQA US ID UNIT STANDARD TITLE
7817  Cook-chill foods 
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 3  NQF Level 03  4 
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 safely and hygienically produce and preserve food by way of the cook-chill method according to organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner must have a basic knowledge of food preparation, cooking and storage. 

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

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrated knowledge and understanding. 
OUTCOME NOTES 
1. Explain reasons for controlling portions when filling packages.

2. Explain reasons for sealing and labelling food containers correctly before storage and the impact of not doing so.

3. Explain the importance of the relationship between time and temperature when preparing cook-chill food in terms of costs, customer satisfaction, food hygiene and quality of food.

4. Explain reasons for following stock rotation procedures.

5. Explain reasons for securing storage areas from unauthorised access.

6. Explain the importance of monitoring and recording food temperatures regularly.

7. Describe the main contamination threats when storing cook-chill foods.

8. State organisational requirements when using the cook-chill method. 

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 should be assessed in a realistic working environment.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by observation and questioning.
  • Observation to cover a minimum of 3 types of food being processed by using the cook-chill method.
  • Question problems. 
    		•
    ASSESSMENT CRITERION RANGE 
  • Food: meat or poultry dishes, joints or whole chickens, vegetables or fruit, fish or shellfish dishes, sauces or soups, egg dishes, desserts.
  • Problems with production and storage: cuts or burns, blast-chiller not working, insufficient storage space, insufficient wrapping materials.
     
    		•

    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 deceisions about practice and to act accordingly. 
    OUTCOME NOTES 
    9. Clean preparation areas and equipment hygienically prior to use.

    10. Given a range of food, select the required type, quality and quantity of food. (Range of food: meat or poultry dishes, joints or whole chickens, vegetables or fruit, fish or shellfish dishes, sauces or soups, egg dishes, desserts)

    11. Portion, pack and cover food in accordance with safe hygienic practices.

    12. Blast-chill food in accordance with manufacturer's specifications.

    13. Seal food containers and label correctly.

    14. Transport food containers to the appropriate storage area within the required time.

    15. Monitor and record food temperatures in accordance with safe hygienic practices.

    16. Given there are problems with production and storage, decide what action to take and give reasons for that choice.
    (Range of problems with production and storage: cuts or burns, blast-chiller not working, insufficient storage space, insufficient wrapping materials)

    17. Complete all work in an organised and efficient manner taking account of priorities and deadlines.

    18. Store cook-chill items under correct conditions according to safe hygienic practices.

    19. Follow stock rotation procedures and use stocks in date order.

    20. Maintain accurate records of food items received, stored and issued.

    21. Handle food items and containers with appropriate care and ensure they remain undamaged during handling and transportation.

    22. Keep storage areas clean, tidy and free from refuse.

    23. Secure storage areas from unauthorised access. 

    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 should be assessed in a realistic working environment.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by observation and questioning.
  • Observation to cover a minimum of 3 types of food being processed by using the cook-chill method.
  • Question problems. 
    		•
    ASSESSMENT CRITERION RANGE 
  • Food: meat or poultry dishes, joints or whole chickens, vegetables or fruit, fish or shellfish dishes, sauces or soups, egg dishes, desserts.
  • Problems with production and storage: cuts or burns, blast-chiller not working, insufficient storage space, insufficient wrapping materials.
     
    		•

    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 performance. 
    OUTCOME NOTES 
    24. Describe the procedure to be followed if the blast-chiller in the kitchen was out of order and food still had to be processed in this manner. 

    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 should be assessed in a realistic working environment.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by observation and questioning.
  • Observation to cover a minimum of 3 types of food being processed by using the cook-chill method.
  • Question problems. 
    		•
    ASSESSMENT CRITERION RANGE 
  • Food: meat or poultry dishes, joints or whole chickens, vegetables or fruit, fish or shellfish dishes, sauces or soups, egg dishes, desserts.
  • Problems with production and storage: cuts or burns, blast-chiller not working, insufficient storage space, insufficient wrapping materials.
     
    		•

    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 categories:
    a) 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 16,24) 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 10,11,12,13,14,15) 

    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
  • Learning would best be achieved by observing the cook-chill method being successfully utilised and practicing this method.
  • Observe an operation that successfully utilises the cook-chill method. Practice this method of processing food under supervision until completely knowledgeable with the procedures.

    Performance systems
  • A new employee should be able to achieve this standard within 1 month of being trained.
  • Ongoing measurement of the learner's ability to meet this unit 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  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Elective  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  As per Learning Programmes recorded against this Qual 
    Elective  14112   National Diploma: Professional Cookery  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.