SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare and clear areas for take-away service

SAQA US ID	UNIT STANDARD TITLE
7733	Prepare and clear areas for take-away service
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

Each learner must be able to prepare Take-away service areas in a hygienic, capable and orderly manner.
The learner must understand the importance of preparing the take-away service area within agreed time frames.

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 knowledge and understanding.

OUTCOME NOTES

1. Explain the interrelationship between completing preparation tasks within time limits and customer satisfaction.

2. Describe the importance of displaying food and drinks according to organisational procedures.

3. Explain the consequences of not checking and storing disposable condiments and accompaniments sachets according to operational procedures.

4. Explain the importance of preparing and storing sufficient food service items, condiments and accompaniments.

5. Identify and explain food service items and their uses.

6. Explain the uses of disposable packaging for take-aways.

7. State organisational procedures for the storage of disposable containers and cutlery.

8. Discuss the importance of considering customers during cleaning of service areas.

9. Stress the importance of handling and disposing of waste in a hygienic way.

10. Stress the consequences of not turning off electrical equipment after service.

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 must be assessed in the workplace or a realistic working environment.

The unit standard can be assessed in isolation.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation, questioning, simulation and product sample.

Observation to cover a minimum of ten types of service equipment and food service items. Question on the other food service items and equipment.

Observation to cover dealing with a minimum of five types of condiments and accompaniments. Questioning to cover the other range items.

Simulation or questioning to cover unexpected situations.

ASSESSMENT CRITERION RANGE

Service equipment and service items: service utensils, food containers, hot and cold beverage dispensers, display cabinets, refrigerated units, heated units, serviettes, take-away food packaging, disposable cutlery, straws.

Condiments and accompaniments: seasonings, sugars and sweeteners, prepared sauces and dressings, butter or margarine.

Unexpected situations: Shortage of food service items, shortage of accompaniments and condiments, damaged or broken food service items, unfinished work from co-workers.

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

11. Inspect service areas and ensure they are hygienic and clean.

12. Clean, check and place menus and promotional materials appropriately and correctly.

13. Identify suitable food service items and equipment and explain their purpose. (Range of service equipment and service items: service utensils, food containers, hot and cold beverage dispensers, display cabinets, refrigerated units, heated units, serviettes, take-away food packaging, disposable cutlery, straws).

14. Display and/or store properly a range of disposable condiments, accompaniments and food service items. (Range of condiments and accompaniments and food service items: seasonings, sugars and sweeteners, prepared sauces and dressings, butter or margarine, serviettes, take-away food packaging, disposable cutlery, straws).

15. Deal with waste and refuse hygienically.

16. Describe decisions made and give reasons for action taken response to unexpected situations (Range of unexpected situations: Shortage of food service items, shortage of accompaniments and condiments, damaged or broken food service items, unfinished work from co-workers.

17. Carry out all tasks in an orderly way.

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 must be assessed in the workplace or a realistic working environment.

The unit standard can be assessed in isolation.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation, questioning, simulation and product sample.

Observation to cover a minimum of ten types of service equipment and food service items. Question on the other food service items and equipment.

Observation to cover dealing with a minimum of five types of condiments and accompaniments. Questioning to cover the other range items.

Simulation or questioning to cover unexpected situations.

ASSESSMENT CRITERION RANGE

Condiments and accompaniments: seasonings, sugars and sweeteners, prepared sauces and dressings, butter or margarine.

Unexpected situations: Shortage of food service items, shortage of accompaniments and condiments, damaged or broken food service items, unfinished work from co-workers.

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

18. Describe the uses of other food service packaging. (Range: tin foil, paper, cardboard, plastic, polystyrene).

19. Discuss alternative action to take should food service items run out.

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 must be assessed in the workplace or a realistic working environment.

The unit standard can be assessed in isolation.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation, questioning, simulation and product sample.

Observation to cover a minimum of ten types of service equipment and food service items. Question on the other food service items and equipment.

Observation to cover dealing with a minimum of five types of condiments and accompaniments. Questioning to cover the other range items.

Simulation or questioning to cover unexpected situations.

ASSESSMENT CRITERION RANGE

Condiments and accompaniments: seasonings, sugars and sweeteners, prepared sauces and dressings, butter or margarine.

Unexpected situations: Shortage of food service items, shortage of accompaniments and condiments, damaged or broken food service items, unfinished work from co-workers.

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 WORKING

Work effectively with others (Specific Outcome 8)

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself (Specific Outcome 1,3,16,17,19)

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

Recognise food service items and their aims.

Know and understand the organisational procedures for using and storing food service items.

Potential exercise: Look for adverts, menu's or visit for take-away franchises and compare their food service systems.

Performance systems

A new employee should be able to achieve this unit within one month of being 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
Core	14115	National Certificate: Fast Food Services	Level 3	NQF Level 03	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA
Core	14109	National Diploma: Fast Food Services	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA
Elective	14113	National Certificate: Food and Beverage Services	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

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.

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