SayPro Online Course SAQA 11516648399

Description

1.
The various unit operations used in a sugar factory are explained and their interrelationships identified
The terms Pol, Brix and Purity are explained and related to the co-ordination of sugar processing activities

2.
Information regarding Occupational Health & Safety is provided to the work group
The organisation’s procedures for monitoring and controlling risks are explained and implemented
The organisation’s procedures for providing Occupational Health & Safety training are implemented and monitored
The organisation’s procedures for maintaining occupational health and safety records are implemented and monitored

3.
Basic Mechanical Principles are explained
Startup, operation and shutdown of mechanical equipment is demonstrated
Maintenance of mechanical equipment is explained
Basic principles of electricity are explained
The practices and procedures used for managing electrical fires are demonstrated

4.
The fundamental physical reactions are defined, explained and examples given
The properties of light are defined and explained
Redox reactions and acid-base reactions are described and explained according to standard chemical principles
The properties and tests for Oxygen, Hydrogen and Cardon dioxide are described
The four types of chemical bonds are described
The measurement and factors affecting the rate of chemical reactions are explained

5.
The principles of clarification operations are explained
Performance of clarification operations are monitored and assessed
Clarification operations are controlled and coordinated
The effect of clarification operations on subsequent processes is explained

6.
The principles of evaporation operations are described and explained
Performance of evaporation operations are monitored and assessed
Evaporation operations are controlled and coordinated
The principles of Pan Boiling operations are described and explained
Performance of Pan Boiling operations are monitored and assessed
Pan Boiling operations are controlled and coordinated
The impact of Pan Boiling operations on subsequent processes is explained

7.
The principles of Centrifugation operations are explained
Performance of Centrifugation operations are monitored and assessed
Centrifugation operations are controlled and coordinated
The impact of Centrifugation operations on subsequent processes is explained
Cane yard processes are described and explained
Performance of cane yard operations are monitored and assessed
Cane yard operations are controlled and coordinated

8.
Extraction operations are described and explained
Performance of extraction operations are monitored and assessed
Extraction operations are controlled and coordinated
The principles of sugar refinery operations are described and explained
Performance of sugar refinery operations are monitored and assessed
Sugar refinery operations are controlled and coordinated
The impact of Refinery operations on sugar quality is described and explained
Laboratory functions/activities are explained
Laboratory activities are monitored and assessed
Laboratory activities are controlled and coordinated
The role of the laboratory in relation to the process is explained

Intergrated assessment criteria

Unit Standards associated with this Qualification must be used to assess specific and critical cross-field outcomes. Assessment should focus in an integrated way on determining the competence of the learner in terms of the overall purpose and title of this Qualification.

The term integrated assessment also implies that the theoretical and practical components should be assessed together and assess combinations of practical, applied, foundational and reflective competencies.

Assessment activities should be done in real workplace situations and where simulations or role-plays are used, there should be supporting evidence to show that the learner is able to display the competencies to the real work situation.

All assessments should be conducted in line with the following documented principles of assessment: appropriateness, fairness, manageability, integration into work of learning, validity, direct, authentic, sufficient, systematic, open and consistent.

Learners wishing to be assessed will need to provide evidence of the following:

Verbal and written explanations of reasons for adhering to operational and work site procedures as well as statutory requirements, adhering to specific sequence of operations, identifying deviations, taking corrective actions and recording relevant data, and reporting deviations outside the jobholder’s responsibility.
Documentation and explanation of administrative records completed during the process of sugar processing.

Demonstrations of a range of actions in co-ordinating the handling of materials and equipment during sugar processing (i.e. startup, processing, shutdown and shift changeovers) and applying general safety in the workplace. Learners will also demonstrate an understanding of the Sugar Processing industry.

A portfolio of evidence is required to prove the practical, applied and foundational competencies of the learner, which may include production and quality data.
Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.
Unit Standards in the Qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should assess combinations of practical/applied, foundational (theory) and reflective competencies