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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare, cook and present coated chicken

SAQA US ID	UNIT STANDARD TITLE
7741	Prepare, cook and present coated chicken
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	2
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, cook and present coated chicken products to meet customer- and organisational requirements.

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 importance of safe working practices when preparing chicken products for cooking.

2. Identify the main contamination threats and explain the importance of hygiene when cooking and presenting chicken products.

3. Stress the importance of "flash points" of fats and oils and their impact on safety.
Describe ways of maintaining the quality of fats and oils.

4. Explain the importance of cooking time and temperature when cooking and storing chicken products.

5. Explain ways to check when chicken products are properly cooked.

6. Explain steps that should be taken maintain frying equipment safely and effectively.

7. Explain the importance and impact on food hygiene of storing cooked chicken products correctly.

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 realistic work environment.

The unit standard should be assessed in conjunction with the unit standard 'Prepare and fry food' and 'Maintain hygiene in food preparation, cooking and storage'.

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 coated chicken using the correct ingredients and preparation methods.

Product sample supplemented by questioning to cover quality of chicken.

Observation supplemented by questioning to cover cooking methods.

Simulation or questioning to cover maintenance.

ASSESSMENT CRITERION RANGE

Ingredients: base coating flour, additional dry coatings, fresh chicken portions.

Quality: texture, appearance, aroma, flavour.

Maintenance: cleaning of fryer, filtering, straining fat/oil, replacing fat/oil.

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 the preparation areas.

9. Given a range of equipment, select the correct equipment for the task and explain the importance of using hygienic equipment.
(Range of equipment: breading table, breading bin, breading baskets, sieving equipment

10. Given a range of ingredients, select the correct ingredients and give reasons for that choice. (Range of ingredients: base coating flour, additional dry coatings, fresh chicken portions)

11. Prepare chicken for coating and coat it using the appropriate method.

12. Cook chicken, check for quality and food safety standards and store safely and hygienically prior to service. (Range of quality: texture, appearance, aroma, flavour)

13. Clean preparation areas and equipment after use.

14. Given a range of maintenance procedures, decide on which procedure to do and give reasons for that choice. ((Range of maintenance: cleaning of fryer, filtering, straining fat/oil, replacing fat/oil)

15. Complete work in an organised and efficient 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 must be assessed in a realistic work environment.

The unit standard should be assessed in conjunction with the unit standard 'Prepare and fry food' and 'Maintain hygiene in food preparation, cooking and storage'.

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 coated chicken using the correct ingredients and preparation methods.

Product sample supplemented by questioning to cover quality of chicken.

Observation supplemented by questioning to cover cooking methods.

Simulation or questioning to cover maintenance.

ASSESSMENT CRITERION RANGE

Ingredients: base coating flour, additional dry coatings, fresh chicken portions.

Quality: texture, appearance, aroma, flavour.

Maintenance: cleaning of fryer, filtering, straining fat/oil, replacing fat/oil.

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

16. Describe the methods for cooking and presenting coated chicken in a different type of establishment. (e.g. Kentucky Chicken)

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 realistic work environment.

The unit standard should be assessed in conjunction with the unit standard 'Prepare and fry food' and 'Maintain hygiene in food preparation, cooking and storage'.

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 coated chicken using the correct ingredients and preparation methods.

Product sample supplemented by questioning to cover quality of chicken.

Observation supplemented by questioning to cover cooking methods.

Simulation or questioning to cover maintenance.

ASSESSMENT CRITERION RANGE

Ingredients: base coating flour, additional dry coatings, fresh chicken portions.

Quality: texture, appearance, aroma, flavour.

Maintenance: cleaning of fryer, filtering, straining fat/oil, replacing fat/oil.

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 ORGANISING

Organise and manage oneself (Specific Outcome 12,13,15)

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

Practice describing quality points to look for in coated chicken products.

Report on health and safety conditions in the storage of food items, and the preparation areas.

Identify contamination threats when preparing chicken.

Performance systems

A new employee should be able to achieve this unit standard within 1 month of being trained.

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
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.

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