SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare and cook basic rice dishes

SAQA US ID	UNIT STANDARD TITLE
7762	Prepare and cook basic rice dishes
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	2
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "Reregistered"		2018-07-01	2023-06-30	SAQA 06120/18
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2026-06-30		2029-06-30

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

The learner will be able to produce a selection of rice dishes according to dish requirements (adding other ingredients to enhance the dish) and menu specifications, depending on the service style.

Hygiene and safety specifications of the OHS act must be adhered to during preparation and cooking, without disruption to colleagues.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner should have a basic knowledge of food preparation and cooking.

UNIT STANDARD RANGE

Range statements are included with specific outcomes as necessary.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Clean and maintain preparation and cooking areas and equipment when preparing and cooking basic rice dishes.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

The importance of keeping preparation, storage, cooking areas and equipment hygienically clean is explained.

ASSESSMENT CRITERION 2

The main contamination threats when preparing and storing rice are explained.

ASSESSMENT CRITERION 3

The importance of keeping preparation and cooking areas and equipment hygienically clean and the impact on the organisation if not doing so is explained.

ASSESSMENT CRITERION 4

Preparation areas and equipment are hygienically prior to and after use according to OHS Act specifications.

SPECIFIC OUTCOME 2

Prepare, cook and finish basic rice dishes applying the correct methods in accordance with organisational requirements.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

The importance of the relationship between time and temperature when preparing basic rice dishes in terms of costs, customer satisfaction, food hygiene and quality of food are explained.

ASSESSMENT CRITERION 2

The correct type, quality and quantity of rice and other ingredients are selected according to organisational requirements.

ASSESSMENT CRITERION RANGE

The range of types of rice is: Brown rice, long grain, short grain, wild rice, mealie rice, basmati rice and jasmine rice.

ASSESSMENT CRITERION 3

Rice and other ingredients are combined, prepared and cooked in accordance with recipe specifications and according to organisational requirements.

ASSESSMENT CRITERION RANGE

The range of other ingredients is: Vegetables, stock, cheese, herbs/spices, eggs, fish/shellfish and meat.

ASSESSMENT CRITERION 4

Rice dishes are finished, garnished and presented according to organisational requirements.

ASSESSMENT CRITERION RANGE

The range of rice dishes is: Boiled/steamed, risotto and fried rice.

ASSESSMENT CRITERION 5

Finished rice dishes not for immediate use are hygienically stored in accordance with OHS Act specifications and organisational requirements.

SPECIFIC OUTCOME 3

Work in an organised and efficient manner as well as respond to unexpected situations by adapting performance.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Problems associated with the production, of basic rice dishes are listed and reasons for decisions to solve this are described.

ASSESSMENT CRITERION RANGE

The range of problems with production is: Scalds or burns, equipment failure, weevils in rice, right type of rice for dish unavailable, insufficiently cooked rice, burnt rice, too much water used while cooking rice.

ASSESSMENT CRITERION 2

Work is completed in an organised and efficient manner taking priorities and deadlines into consideration.

ASSESSMENT CRITERION 3

Possible suggestions of how to prepare and cook rice risotto for a function of 1000 people are described.

ASSESSMENT CRITERION 4

Differences of cooking times between white rice in a recipe, but only brown rice is available are described.

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 11,13,14)

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself (Specific Outcome 6,7,8,10,12)

REREGISTRATION HISTORY

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

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 practicing various appropriate methods of cooking rice.

Practice preparation of various rice dishes in the range.
1. Prepare and cook risotto Milanese.
2. Prepare a wild and brown rice stuffing for turkey.
3. Prepare a traditional baked rice pudding.
4. Prepare a rice salad using basmati rice.

Draw up comparisons/differences in the preparation and cooking of different types of rice.

Performance systems

Ongoing measurement of the learner's ability to meet this standard is recommended.

A new employee should be able to achieve this 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	23853	GETC: Domestic Services	Level 1	NQF Level 01	Passed the End Date - Status was "Reregistered"	2023-06-30	SERVICES
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.

1.	NDIKHOYA DINALEDI SERVICES