SayPro Online Course SAQA 11516672236

Description

1.1.1 Appropriate equipment for basic operations are identified.
1.1.2. Operating constraints are identified and correct reporting procedures are followed.
1.1.3. Equipment for basic operations are set up and used correctly.
1.1.4. Engineering/operating principles and processes are applied.

1.2.1. Appropriate operating parameters are identified.
1.2.2. Processing conditions are monitored and recorded.
1.2.3. Processing conditions are optimised.
1.2.4. Equipment is operated according to engineering principles.

1.3.1. Operating and maintenance procedures for equipment are compiled.
1.3.2. Laboratory and plant safety procedures are applied

1.4.1. Production data is analysed.
1.4.2. Production data is recorded and appropriate action taken.

2.1.1. The quality and appropriateness of samples are assessed relative to the test requested in accordance with prescribed criteria.
2.1.2. Routine and specified specialized media, stains, solutions reagents and buffers are prepared according to SOPs.
2.1.3. Representative samples are analyzed using appropriate SOPs and Quality Control procedures
2.1.4. Principles, methods and application of different SOPs are correctly described
2.1.5. Accurate data capturing and retrieval skills are demonstrated electronically and manually

2.2.1. Results are recorded and compared with established reference ranges and / or appropriate control specimens
Laboratory results are evaluated through correlation of data in the context of the principles, techniques and instruments used

3.1.1. Laboratory analysis on foods to calculate the energy and nutritional values are carried out according to standard procedures.
3.1.2. Chemical composition of foods that determine its nutritional value are identified.
3.The rheological properties of food are identified and analysed according to standard procedures.

3.3.1. Preservation techniques are applied.
3.3.2. Food spoilage of different food types are identified.
3.3.3. Using case studies, food poisoning hazards and outbreaks are identified.

3.4.1. Sensory evaluation procedures are identified and differentiated.
3.4.2. A sensory evaluation questionnaire is designed.
3.4.3. The data from sensory evaluation questionaires is interpreted.
3.4.4. Analytical data is collated, summarised and reported.

3.5.1. Evaluate nutritional, rheological, and safety characteristics of food and report.
Principles of Quality Assurance are explained in the context of the tests performed.

4.1.1. Quality control results and Quality Assurance data are evaluated and interpreted and appropriate action is recommended.
4.1.2. SOPs are assessed, reviewed and updated where necessary.

4.2.2. Instruments are monitored for efficient functioning and appropriate action is taken where necessary.

4.3.1. Demonstrate an understanding of the HACCP system and all components in different food manufacturing environments.

5.2.1. Dangerous organisms are listed and described.
5.2.2. Growth controlling conditions are identified for pathogenic organisms.
5.2.3. Beneficial organisms are listed.
5.2.4. Manufacturing processes utilizing beneficiating organisms are described.
5.2.5. Demonstrate an understanding of quality management systems in different food manufacturing environments.

6.3.1. Process flow charts are drawn.
6.3.2. Labels for foodstuffs with lists of ingredients, nutritional values, and other information according to current legislation are designed.
6.3.3. Foods are produced according to GMP.
6.2.1. Questions to evaluate consumer needs are compiled.
6.2.2. Market survey is organised to gauge consumer needs.
6.2.3. Sensory evaluation is conducted using taste panels.

6.3.1. Food processing techniques are investigated.
6.3.2. The application / adaptation of existing equipment to alternative applications/ food processes is adopted.
6.3.3. A project report and samples of the project are displayed and presented.
6.3.4. Elements of a business plan are drawn up.

7.1.1. Aspects of communication theory are identified.
7.1.2. Oral presentations are performed.
7.1.3. Technical writing skills and technology transfer are consolidated
7.1.4. Group communication skills are developed.
7.1.5. Records of actions and procedures are kept.
7.1.6. Cultural and religious sensitivity is demonstrated

7.2.1. Personnel management principles are role played.
7.2.2. Knowledge of labour legislation is demonstrated.
7.2.3. Interpersonal skills are identified.
7.2.4. Sourcing of materials and/or equipment, and purchasing procedures are demonstrated.

7.3.1. Personnel management principles are role played.
7.3.2. Knowledge of labour legislation is demonstrated.
7.3.3. Interpersonal skills are identified.
7.3.4. Sourcing of materials and/or equipment and purchasing procedures are demonstrated.

8.1.1. An appropriate budget for the laboratory is drawn up and explained
8.2.1. A knowledge of appropriate legislation is demonstrated.
8.2.2. Contribute to appropriate training programmes for staff and Continuing Professional Development programmes are developed and explained.
8.2.3. Interview techniques are demonstrated

8.3.1. Mechanisms for stock control are applied
8.3.2. Economic viability of instruments and methods are evaluated.
8.3.3. Effective utilization of laboratory space is demonstrated taking into account physical constraints, safety, personnel, equipment and the provision of service

9.1.1. Appropriate information is obtained from relevant sources.
9.1.2. Information is collated, synthesized and presented in a coherent and scientific manner including statistical and graphical methods.
9.1.3. The elements of ethical behaviour are identified.
9.1.4. Methodology procedural profiles in the food and related environment are identified and investigated.

9.2.1. Access, organise and present information using appropriate Information Technology.

INTEGRATED ASSESSMENT:

Formative assessment:
Interviews with experiential learning co-ordinator
Evaluation of laboratory practice
Interdisciplinary projects
Group projects

Summative assessment:

Controlled projects
Compilation of a logbook
Final interview with HOD and experiential training co-ordinator