Juice Extraction and Processing Unit Controller Number:

Transcription

1 Final Draft Occupatinal Curriculum fr Juice Extractin and Prcessing Unit Cntrller Number: Dcument Status Final Draft Date 11 Nvember 2009 Versin 1 Published fr Cnstituent Verificatin 1

2 Purpse: : Juice Extractin and Prcessing Unit Cntrller Juice Extractin and Prcessing Unit Cntrllers achieve peratinal efficiencies and quality specificatins by mnitring, cntrlling and respnding t peratinal variables, resurce utilisatin and the mechanical integrity f a prductin unit 1. Curriculum Scpe 1. Backgrund 2. Alignment with the OFO 3.1 Alignment with the NOPF 3.2 Curriculum cverage in terms f prgressin 4.1 Curriculum Structure 4.2 Occupatinal Qualificatin 5. Develpment Quality Partner 6. Learning prgrams / Qualificatins that will replaced 7. Entry Requirements 8. Assessment Quality Partner 9. External Assessment Strategy 1. Backgrund t the Curriculum: The availability f cmpetent Juice Extractin and Prcessing Unit Cntrllers by enterprises that prcess fruit and vegetables int cncentrated juice prducts fr frmulatin by the fd industry int cnsumer ready prducts is listed as a scarce ccupatin n the Sectr Skills Plan f the AgriSETA. N fit fr purpse qualificatin currently exists t address this need. A decisin was taken t address this need in terms f the mdel fr Occupatinal Qualificatins. 2. Alignment with the OFO This curriculum includes the fllwing Occupatins as indicated n the OFO Juice Extractin Prcess Cntrller (Skill Level 3) Juice Extractin and Prcessing Unit Cntrllers achieve peratinal efficiencies and quality specificatins by mnitring, cntrlling and respnding t peratinal variables, resurce utilisatin and the mechanical integrity f a prductin unit 2

3 3.1. Alignment with the NOPF 3.2. Curriculum cverage in terms f prgressin The Occupatinal Award fr Juice Extractin and Prcessing Unit Cntrllers is achieved by learners as an independent qualificatin and des nt require f learners t achieve a lwer level qualificatin if the candidate has prir experience t the cntrl f peratins in a fd prcessing envirnment. The Natinal Skills Certificate ( ) Agricultural prduce prcessing equipment peratrs will enhance the chances f success fr all new entrants in the juice prcessing and extractin industry wh seeks t achieve this qualificatin. 3

4 NQF Level 5-10 NQF Level 4 NQF Level 3 NQF Level 2 Natinal Occupatinal Award Operatins Manager (Nn Manufacturing) Juice Extractin Prcess Cntrller Agricultural Prduce Prcessing and Handling Plant Operatr Agricultural Prduce Prcessing Equipment Operatr This Curriculum 4.1. Curriculum Structure The fllwing curriculum cmpnents are included in the ttal curriculum: Juice Extractin Prcess Cntrller (Skill Level 3) Standard Number Standard Title NQF Level KS-1 Business studies fr Juice Prcessing Cntrllers KS-2 Cmmunicatin studies fr Juice Prcessing Cntrllers KS-3 Applied engineering studies in juice prcessing KS-4 Safety, Health, Envirnmental and Quality Cntrl PM-1 Cntrlling a prductin unit r line t extract and prcess juice frm fruit and vegetables PM-2 Mnitring and cntrlling availability and utilisatin f resurces t ptimally meet peratinal demands f a juice extractin and prcessing unit PM-3 Cntrlling risks by enfrcing cmpliance with Safety, Health, Envirnmental prtectin and Quality (SHEQ) plicies and prcedures in a juice prcessing plant Credits 4

5 PM-4 Mnitring and maintaining the availability and functinality f a juice extractin and prcessing unit PM-5 Perfrming and respnding t in-line quality test t maintain prduct integrity PM-6 Cmmunicating peratinal infrmatin by reprting n and presenting prductin data and trends WM WM WM WM WM WM Juice cncentrate and puree 4 20 Optimal resurce availability and utilisatin 4 13 Occupatinal and envirnmental risks cntrlled 4 10 Maximised unit r prductin line availability 4 6 Prduct integrity assured 4 11 Operatinal infrmatin cmmunicated 4 8 Ttal Credits: 210 TOTAL CREDITS: Occupatinal Qualificatins Title: A - Juice Extractin and Prcessing Unit Cntrller Knwledge and Thery Standards Practical Skills Standards Wrk Experience Standards NQF LEVEL KS-1 Business studies fr Juice Prcessing Cntrllers PM-1 Cntrlling a prductin unit r line t extract and prcess juice frm fruit and vegetables WM-1 Juice cncentrate and puree 20 5

6 KS KS KS-4 Cmmunicatin studies fr Juice Prcessing Cntrllers Applied engineering studies in juice prcessing Safety, Health, Envirnmental and Quality Cntrl PM PM PM PM PM-6 Mnitring and cntrlling availability and utilisatin f resurces t ptimally meet peratinal demands f a juice extractin and prcessing unit Cntrlling risks by enfrcing cmpliance with Safety, Health, Envirnmental prtectin and Quality (SHEQ) plicies and prcedures in a juice prcessing plant Mnitring and maintaining the availability and functinality f a juice extractin and prcessing unit Perfrming and respnding t in-line quality test t maintain prduct integrity Cmmunicating peratinal infrmatin by reprting n and presenting prductin data and trends WM WM WM WM WM-6 Optimal resurce availability and utilisatin Occupatinal and envirnmental risks cntrlled Maximised unit r prductin line availability Prduct integrity assured Operatinal infrmatin cmmunicated Ttal Credits 66 Ttal Credits 76 Ttal Credits

7 Ttal Knwledge Credits 66 Ttal Practical Credits 76 Ttal 68 Wrkplace Credits Knwledge Credits: 31% Practical Credits: 36% Wrkplace Credits: 33% TOTAL CREDITS FOR QUALIFICATION: 210 Exemptins The fllwing qualificatins r learning prgrams will exempt yu frm the indicated curriculum cmpnents Knwledge and Thery Standards Nne recgnised Practical Skills Standards Nne recgnised Wrk Experience Standards Nne recgnised 5. Develpment Quality Partner Name Phne Descriptin AgriSETA inf@agriseta.c.za (012)

8 6. Learning prgrammes / Qualificatins that will affected The fllwing qualificatin / Learning prgrams will be replaced by these curriculum cmpnents as described Number Title Type NQF Level Nne 7.1. Educatinal - Entry Requirements Nne specified 7.2. Physical - Entry Requirements Nne specified 7.3. Legal - Entry Requirements Nne specified 8. Assessment Quality Partner 8.1 Qualificatin A: Fresh Prduce Packing Cntrller Name Phne Descriptin AgriSETA inf@agriseta.c.za (012) External Assessment Strategy 9.1 Qualificatin A: Fresh Prduce Packing Cntrller Key Occupatinal Outcmes 1. Efficient extractin and prcessing f juice t required quality standards External Assessment Strategy 1. Integrated Natinal Knwledge Assessment t cnfirm key knwledge and understanding in accrdance with a standardised natinal assessment instrument by a panel f at least three Registered Cnstituent Assessrs wh was nt tasked with the internal assessment f the candidate. 2. The assessment is cnducted by means f a written knwledge assessment, a panel interview as well as a walk abut in a prcessing plant during which the learner is asked t respnd t specific prbing questins. 3. The assessment must cnfirm understanding f theries, cncepts and principles as well as refectin n scenaris (what if, hw, when) Registratin Criteria fr Cnstituent Assessrs 1. Achieved a natinal standard in External Assessment f Candidates 8

9 2. At least 5 years wrk experience as line manager in a fruit r vegetable juice prcessing and extractin plant 3. Wrk experience must be achieved at a level abve that f a Juice Extractin and Prcessing Unit Cntrller Critical External Assessment Fcus Areas Cntrl f utputs related t quality and quantity Enfrcement f cdes and prtcls Peple management practices Juice extractin and prcessing technlgy Cntrl f unit csts and resurces 9

10 Occupatinal Prfile Juice Extractin Prcess Cntrller (Skill Level 3) Purpse: Juice Extractin and Prcessing Unit Cntrllers achieve peratinal efficiencies and quality specificatins by mnitring, cntrlling and respnding t peratinal variables, resurce utilisatin and the mechanical integrity f a prductin unit Occupatinal Tasks: 1. Cmmunicating peratinal infrmatin by reprting n and presenting prductin data and trends 2. Cntrlling a prductin unit r line t extract and prcess juice frm fruit and vegetables 3. Cntrlling risks by enfrcing cmpliance with Safety, Health, Envirnmental prtectin and Quality (SHEQ) plicies and prcedures in a juice prcessing plant 4. Mnitring and cntrlling availability and utilisatin f resurces t ptimally meet peratinal demands f a juice extractin and prcessing unit 5. Mnitring and maintaining the availability and functinality f a juice extractin and prcessing unit 6. Perfrming and respnding t in-line quality test t maintain prduct integrity 1. Cmmunicating peratinal infrmatin by reprting n and presenting prductin data and trends (NQF Level:4) Unique Prduct r Service Operatinal infrmatin cmmunicated Knwledge Fcus Principles and prcedures f effective meetings Principles and methds f data cllectin and analysis Wrkplace cmmunicatin cncepts Presentatin cncepts Principles and methds f prductin reprt writing Occupatinal Respnsibility Maintain and reprt prductin data (Cmmunicate infrmatin and prvide inputs in respect f peratinal data and trends at juice extractin and prcessing meetings n peratinal planning, scheduling, utputs and quality standards and team infrmatin sharing sessins) Practical Skills Prepare and present peratinal infrmatin rally Prepare and present peratinal infrmatin in the frm f written reprts 10

11 Access, prcess, analyse and rganise data Occupatinal Cntext Data required fr planning, reprting, feedback and infrmatin sharing fr varius target audiences Wrk Experience Recrd, reprt and maintain wrkplace specific prductin data Prvide inputs at meetings n peratinal planning, scheduling, utput and quality standards Issue instructins and fllw up n executin with regard t unit r prductin line peratins Present infrmatin at subrdinate and management infrmatin sharing sessins Specific Wrkplace Knwledge Reprting plicies and prcedures Wrkplace cmmunicatin prcedures r prtcls Data capturing system 2. Cntrlling a prductin unit r line t extract and prcess juice frm fruit and vegetables (NQF Level:4) Unique Prduct r Service Juice cncentrate and puree Knwledge Fcus Factrs that impact n quality standards Principles and techniques f prblem slving in an peratinal envirnment Basic prcess cntrl principles and their applicatin The wrking principles and applicatin f pumps, drives, cnveyr systems and valves in juice extractin and prcessing peratins Principles and cncepts f fd safety Quality cntrl and assurance cncepts in juice extractin and prcessing peratins Cncepts f applied science Principles and techniques f prductin planning and scheduling Basic principles, techniques and practices f prductivity analysis and prcess ptimisatin and imprvement Juice prcessing principles, prcesses and terminlgy Cmmn practices and measures applied t ensure equipment and mechanical system safety Occupatinal Respnsibility Schedule and cntrl peratinal activities f a prcessing juice prcessing line (Analyse prductin schedules, set targets and cntrl achievement, cnduct pre-start-up checks fr equipment readiness and material availability, start-up prcessing lines, cnduct changever and shutdwns, cntrl and adjust material flw and mnitr and cntrl quality standards) 11

12 Practical Skills Plan and schedule peratinal activities fr a prductin unit Mnitr and maintain quality standards fr a juice extractin and prcessing prductin line Mnitr demand, supply and efficient utilisatin f services and utilities Cntrl and adjust material flw fr a juice extractin and prcessing unit r line Perfrm pre-start-up checks, start up prcess, cleaning and shut dwn f prductin lines Setup, mnitr and adjust equipment settings acrss a prductin line Occupatinal Cntext Cntrl f a juice extractin and prcessing prductin line r unit, interfacing with wrk teams, SHEQ systems, peratinal plans, prduct change ver requirements and prductin cycles fr a range f prduct specificatins, standards and peratinal stages Wrk Experience Cntrl unit r line peratins fr a range f prducts Cntrl technlgy and equipment f varying cmplexity Wrk as an effective team member Specific Wrkplace Knwledge Standard perating prcedures and instructins Prduct specificatin and standards Wrkplace specific equipment, prcesses and technlgy applied Data recrding and management systems Reprting structures and prcedures Prductin plans and wrk schedules 3. Cntrlling risks by enfrcing cmpliance with Safety, Health, Envirnmental prtectin and Quality (SHEQ) plicies and prcedures in a juice prcessing plant (NQF Level:4) Unique Prduct r Service Occupatinal and envirnmental risks cntrlled Knwledge Fcus Principles f waste cntrl and treatment Incident investigatin and reprting prcedures Basic pest Cntrl Principles Regulatry prvisins related t Occupatinal Safety, Health, Envirnmental and Quality (SHEQ) Cntrl Occupatinal Respnsibility Cntrl ccupatinal and envirnment risks (Enfrce safe wrk practices, mnitr identified risk areas, ensure cmpliance with SHEQ related plicies, practices and prcedures and initiate crrective measures) 12

13 Practical Skills Identify and respnd t wrk practices, events r situatins that culd create unsafe wrking cnditins Execute specific standard perating prcedures and wrk instructins (emergencies, shut dwns, lck uts, restrictins f access) Investigate and reprt incidents/accidents and fllw-up actins Evaluate cmpliance f waste treatment and dispsal practices with accepted industry standards and make required crrectins Occupatinal Cntext Safety, Health, Envirnmental Prtectin and quality cmpliance in a juice extractin and prcessing unit r prductin line by interfacing with relevant departments, health and safety structures, plicies, prcedures and standard dcumentatin, fficial appintments, wrk teams and risk assessments Wrk Experience Enfrce cmpliance f subrdinate team members t SHEQ plicies and prcedures Participate in emergency respnse simulatins fr a prductin unit r line Prvide inputs at SHEQ cmmittee meetings n risks and cmpliance matters Participate in/cnduct a risk assessment fr a juice extractin and prcessing unit r line Maintain recrds and registers in cmpliance with SHEQ regulatins Cntrl waste treatment and dispsal practices Specific Wrkplace Knwledge Statutry SHEQ reprts and registers Wrkplace emergency respnse prcedures Wrkplace SHEQ risk assessments and reprts Wrkplace plicies, prcedures and dcumentatin Standard perating prcedures, wrk instructins and reprting structures 4. Mnitring and cntrlling availability and utilisatin f resurces t ptimally meet peratinal demands f a juice extractin and prcessing unit (NQF Level:4) Unique Prduct r Service Optimal resurce availability and utilisatin Knwledge Fcus Basic principles f Peple Management Applicatin f basic principles f emplyment law Basic perfrmance management theries and cncepts Basic principles and techniques f resurce management Intrductin t basic financial management and cst cntrl principles, terms and cncepts 13

14 Occupatinal Respnsibility Availability and effective utilisatin f resurces (Determine resurce requirements, secure resurce availability, allcate and mnitr resurce utilisatin and minimise waste) Practical Skills Mnitr and cntrl peratinal csts within budget framewrk Cntrl the availability and utilisatin f resurces in terms f peratinal requirements Mnitr and direct subrdinates perfrmance and cnduct Mnitr and cntrl peratinal stck levels and minimise waste Occupatinal Cntext Interfacing with material specificatins, standard prcedures, cdes and dcumentatin, subrdinate persnnel and ther departments t secure availability and effective utilisatin f resurces (including peple) in a juice extractin and prcessing peratinal envirnment. Wrk Experience Maintain wrk flr relatins Set wrk targets, mnitr executin and prvide perfrmance feedback t management and subrdinates Develp skills f subrdinates Participate in csting and financial planning activities Determine requirements, secure availability and mnitr utilisatin f resurces fr a prductin unit r line Specific Wrkplace Knwledge Standard perating prcedures and wrk instructins Raw material quality standards and treatments Plicies and prcedures Units and quality/standard f resurces required fr prductin Cst cntrl and budgeting Emplyment cdes, terms and cnditins f emplyment Resurce specificatins 5. Mnitring and maintaining the availability and functinality f a juice extractin and prcessing unit (NQF Level:4) Unique Prduct r Service Maximised unit r prductin line availability Knwledge Fcus Cncepts f prduct cntaminatin and deteriratin cause by equipment r facilities Juice prcessing principles, prcesses and terminlgy Mechanical maintenance principles and cncepts Principles and cncepts related t equipment hygiene 14

15 Mechanical wrkshp safety practices and statutry regulatins Occupatinal Respnsibility Maintain a functinal peratinal envirnment (Mnitr functinality f equipment, unit r line and structures, change, replace r fit cmpnents, initiate repairs and prvide maintenance supprt) Practical Skills Basic practical wrkshp and maintenance skills Recgnise prblems and respnd in accrdance with assciated risk f specific failure, safety risks r prduct lss Inspect structures, equipment and facilities fr sundness and cmpliance with safety, health, envirnmental and quality assurance requirements Occupatinal Cntext Juice extractin and prcessing unit r prductin line, interfacing with wrk teams, maintenance teams, external cntractrs and equipment specificatins meeting a range f different prductin and maintenance requirements Wrk Experience Initiate remval and replacement f equipment cmpnents in terms f varius prcessing requirements Mnitr and cntrl the executin f scheduled and unplanned equipment and structural maintenance Mnitr and cntrl the executin f standard equipment care and cleaning prcedures t ensure peratinal functinality Specific Wrkplace Knwledge Standard perating prcedures and wrk instructins Equipment perating specificatins and related technical infrmatin (capacity and functining) Wrkplace reprting prcedures and systems Wrkplace dcumentatin Applicable SHEQ standards 6. Perfrming and respnding t in-line quality test t maintain prduct integrity (NQF Level:4) Unique Prduct r Service Prduct integrity assured Knwledge Fcus In-line analysis and testing techniques and prcedures Basic chemistry and chemical reactins Labratry safety practices, prcedures and cncepts Theries and principles f quality management 15

16 Occupatinal Respnsibility In line sample analysis and quality cntrl (Inspect samples, cnduct sample analysis, mnitr and maintain adequate sampling practices, recrd results and respnd t nncnfrmance and reprt majr deviatins) Practical Skills Recgnise prmpts/cues r indicatrs f quality nn-cnfrmance and initiate the apprpriate respnse Use bservatins, instruments, gauges and in-line tests t execute quality checks Recrd findings, relevant actins and administer recrds Occupatinal Cntext Juice extractin and prcessing in-line quality testing statin r labratry, interfacing with standard testing prcedures, labratry/testing equipment, prduct specificatins, quality department and subrdinate wrk teams t analyse, reprt n and respnd t test results frm a range f samples frm varius peratinal stages Wrk Experience Cnduct in-line quality inspectins and testing fr a range f prducts at varius prcessing stages Interpret quality recrds and reprts Respnd t deviatins n line quality results Specific Wrkplace Knwledge Standard perating prcedures and wrk instructins Quality standards and specificatins Quality inspectin, analysis methds and prcedures Sampling prcedures and methds Testing equipment, instruments and labratry prcedures Quality Management System 16

17 Knwledge Subjects KS-1: Business studies fr Juice Prcessing Cntrllers KS-2: Cmmunicatin studies fr Juice Prcessing Cntrllers KS-3: Applied engineering studies in juice prcessing KS-4: Safety, Health, Envirnmental and Quality Cntrl Business studies fr Juice Prcessing Cntrllers This subject falls within the field f study f resurce management. The learning will be fund in the areas relating t the efficient and effective deplyment f an rganisatin's resurces when they are needed. Such resurces may include financial resurces, inventry, human skills, r prductin resurces Subject Number: KS-1 Scpe f the Subject The applicatin f basic business cncepts t ensure effective planning and cntrl f resurces in a prductin envirnment 1. Intrductin t basic financial management and cst cntrl principles, terms and cncepts (Credits: 2) 1. Operatinal budgets (NQF Level: 4) 2. Financial cncepts and terminlgy (NQF Level: 4) 3. Cst cntrl (NQF Level: 4) 2. Basic principles and techniques f resurce management (Credits: 2) 1. Determining resurce requirements (NQF Level: 4) 2. Resurce allcatin fr efficient prductin (NQF Level: 4) 3. Mnitring resurce utilisatin (NQF Level: 4) 4. Inventry cntrl (NQF Level: 4) 5. Material management (NQF Level: 4) 3. Principles and techniques f prductin planning and scheduling (Credits: 2) 1. Prductin planning (NQF Level: 4) 17

18 2. Prductin scheduling (NQF Level: 4) 4. Basic principles, techniques and practices f prductivity analysis and prcess ptimisatin and imprvement (Credits: 2) 1. Prductivity imprvement (NQF Level: 4) 2. The relatinship between prductivity and prcess efficiency (NQF Level: 4) 3. Measuring prductivity and prcess efficiency (NQF Level: 4) 5. Basic principles f Peple Management (Credits: 3) 1. Basic knwledge f relevant emplyment legislatin (NQF Level: 4) 2. Principles f fair discipline (NQF Level: 4) 3. Principles and techniques f mtivatin (NQF Level: 4) 4. Basic understanding f caching and cunselling (NQF Level: 4) 5. Techniques f cnflict management (NQF Level: 4) 6. Basic perfrmance management theries and cncepts (Credits: 2) 1. Perfrmance management theries (NQF Level: 4) 2. Perfrmance planning and targets (NQF Level: 4) 3. Perfrmance appraisal cncepts and practices (NQF Level: 4) 4. Perfrmance develpment plans (NQF Level: 4) 5. Perfrmance evaluatin and measurement cncepts (NQF Level: 4) Ttal Credits: 13 Exemptins Qualificatin r Learning prgrams that can give yu exemptin fr this Mdule: Number Title Institutin NQF Level Nne Recgnised Critical Knwledge Areas: The areas f knwledge that must be fully understd t be deemed cmpetent 1. Cst cntrl (NQF Level: 4) 2. Determining resurce requirements (NQF Level: 4) 18

19 3. Resurce allcatin fr efficient prductin (NQF Level: 4) 4. Prductin planning (NQF Level: 4) 5. Prductin scheduling (NQF Level: 4) 6. Measuring prductivity and prcess efficiency (NQF Level: 4) 7. Basic knwledge f relevant emplyment legislatin (NQF Level: 4) 8. Principles f fair discipline (NQF Level: 4) 9. Perfrmance management theries (NQF Level: 4) 10. Perfrmance planning and targets (NQF Level: 4) 11. Perfrmance appraisal cncepts and practices (NQF Level: 4) 12. Perfrmance develpment plans (NQF Level: 4) 13. Perfrmance evaluatin and measurement cncepts (NQF Level: 4) Internal Assessment f subjects A recrd f learner cmpetence must be established by means f a cmbinatin f assessment activities. Respnses t a standard list f questins nly are nt regarded as sufficient evidence f cmpetence. Evidence and methds applied can include a cmbinatin f: Answers prvided t a knwledge assessment based n sets f standard questins and a memrandum f expected answers Recrds f the executin f practical exercises based n sets f standard instructins t learners Recrds f answers prvided n prbing questins related t evaluatin, questining, reasning, cnnecting, deliberating, challenging, and prblem-slving Any critical areas selected must always be included in the internal summative assessment; these will be in a separate sectin where the required level f achievement fr cmpetence is fixed at 90% Assessments will be cnducted by a persn with subject matter and cntextual expertise. Cmmunicatin studies fr Juice Prcessing Cntrllers The fcus f this subject is n the applicatin f cmmunicatin theries and principles by peratinal cntrllers in an industrial envirnment Subject Number: KS-2 Scpe f the Subject The scpe f this learning is fcused n cmmunicating prductin infrmatin in varius frmats fr specific wrkplace purpses and target audiences during structured meetings, infrmatin sessins and interpersnal cmmunicatin scenaris 1. Principles and methds f prductin reprt writing (Credits: 3) 1. Prductin reprting frmats fr varius purpses and target audiences (NQF Level: 4) 2. Prductin reprting structure, cntent and language cnventins fr specific wrkplace purpses and target audience (NQF Level: 4) 19

20 3. The prcesses f infrmatin verificatin, drafting, editing and final reprt cmpilatin (NQF Level: 4) 4. Use f technical language, terminlgy and jargn (NQF Level: 4) 2. Wrkplace cmmunicatin cncepts (Credits: 1) 1. Cmmunicatin theries and principles (NQF Level: 4) 2. Frmulating instructins (NQF Level: 4) 3. Standard perating prcedures (NQF Level: 4) 3. Presentatin cncepts (Credits: 2) 1. Plan, rganise, prepare and deliver presentatins fr specific wrkplace purpses and target audiences (NQF Level: 4) 4. Principles and prcedures f effective meetings (Credits: 2) 1. Meeting prcedures, administratin and prtcls (NQF Level: 4) 2. Grup dynamics and effective meetings (NQF Level: 4) 3. Principles and strategies cnducive t meeting effectiveness and bjective achievement (NQF Level: 4) 5. Principles and methds f data cllectin and analysis (Credits: 2) 1. Access, prcess, analyse and synthesise prductin data (NQF Level: 4) 2. Refine data, analyse trends and select relevant data fr specific wrkplace reprting purpses and target audiences (NQF Level: 4) Ttal Credits: 10 Exemptins Qualificatin r Learning prgrams that can give yu exemptin fr this Mdule: Number Title Institutin NQF Level Nne Recgnised 20

21 Critical Knwledge Areas: The areas f knwledge that must be fully understd t be deemed cmpetent 1. Frmulating instructins (NQF Level: 4) 2. Data cllectin, analysis and presentatin 3. Prductin reprt writing Internal Assessment f subjects A recrd f learner cmpetence must be established by means f a cmbinatin f assessment activities. Respnses t a standard list f questins nly are nt regarded as sufficient evidence f cmpetence. Evidence and methds applied can include a cmbinatin f: Answers prvided t a knwledge assessment based n sets f standard questins and a memrandum f expected answers Recrds f the executin f practical exercises based n sets f standard instructins t learners Recrds f answers prvided n prbing questins related t evaluatin, questining, reasning, cnnecting, deliberating, challenging, and prblem-slving Any critical areas selected must always be included in the internal summative assessment; these will be in a separate sectin where the required level f achievement fr cmpetence is fixed at 90% Assessments will be cnducted by a persn with subject matter and cntextual expertise. Applied engineering studies in juice prcessing This subject relates t intermediate studies that frm part f the mechanical engineering field f study. The scpe f learning is fcused n intermediate engineering knwledge fr peratinal staff members wh have nt achieved an engineering qualificatin Subject Number: KS-3 Scpe f the Subject The scpe f this learning is fcused n engineering science, principles, cncepts and practices applied in a prcessing envirnment. It is accepted that these persns functin with the supprt f a qualified artisan/engineer in the executin f their duties 1. Juice prcessing principles, prcesses and terminlgy (Credits: 4) 1. Mechanical principles and related physical principles that apply in a juice extractin and prcessing envirnment (NQF Level: 4) 2. Terminlgy cmmnly used in juice prcessing (NQF Level: 4) 3. Technlgy and prcesses inclusive f extractin, distillatin, clarificatin, evapratin, biling, centrifugatin, pasturisatin (NQF Level: 4) 4. Prcess flw diagrams (NQF Level: 4) 5. Equipment capacity and ptimal perating ranges (NQF Level: 4) 6. Basic cncepts applied in the design f fd prcessing equipment t meet fd safety and hygiene requirements (NQF Level: 4) 21

22 2. The wrking principles and applicatin f pumps, drives, cnveyr systems and valves in juice extractin and prcessing peratins (Credits: 4) 1. Types f pumps and their applicatin (NQF Level: 4) 2. Principles fr the selectin f pumps and related pumping equipment (NQF Level: 4) 3. Types f drives and their applicatin (NQF Level: 4) 4. Types f cnveyr systems and their applicatin (NQF Level: 4) 5. Prcess cntrl systems and technlgy (NQF Level: 4) 3. Basic prcess cntrl principles and their applicatin (Credits: 3) 1. Prcess cntrl systems and technlgy (NQF Level: 4) 2. Statistical prcess cntrl principles and applicatins (NQF Level: 4) 3. The applicatin f key cntrls at peratinal stages (NQF Level: 4) 4. Principles and techniques f prblem slving in an peratinal envirnment (Credits: 2) 1. Prblem slving techniques and cncepts (NQF Level: 4) 2. Inter relatinship between peratinal variables (NQF Level: 4) 3. Thinking patterns t respnd t situatins (NQF Level: 4) 5. Mechanical maintenance principles and cncepts (Credits: 4) 1. Methds fr mnitring and cntrlling mechanical equipment based n perating parameters (NQF Level: 4) 2. Maintenance requirements fr varius types f mechanical equipment (pumps, mtrs, heating equipment, cling equipment) (NQF Level: 4) 3. Principles f preventative maintenance and maintenance scheduling and the applicatin theref t cmmnly used mechanical equipment (NQF Level: 4) 4. Interpretatin f peratin and maintenance budgets (NQF Level: 4) 5. Use f peratin and maintenance manuals (NQF Level: 4) 6. Principles and cncepts related t equipment hygiene (Credits: 2) 22

23 1. Chemicals and cleaning materials (NQF Level: 4) 2. Cntaminatin cntrl (NQF Level: 4) 3. Cleaning and mnitring practices and systems (NQF Level: 4) 4. Operatinal fd safety and hygiene cntrls (NQF Level: 4) 7. Mechanical wrkshp safety practices and statutry regulatins (Credits: 2) 1. Mechanical wrkshp safety practices (NQF Level: 4) 2. Acts and Regulatins that apply t Occupatinal health and Safety in a plant and mechanical wrkshp (NQF Level: 4) 8. Cncepts f applied science (Credits: 5) 1. Principles f matter and materials (NQF Level: 4) 2. Basic mathematical calculatins and simple equatins related t physical cncepts (gravity, bdies in mtin, wrk, energy and pwer, mmentum and frce, mechanical advantage) (NQF Level: 4) 3. Elementary chemistry applicable t chemical prcesses and the relatinships, laws and principles that gvern chemical and electrchemical reactins and bnds (NQF Level: 4) 4. Scientific termnilgy and units if measurement (NQF Level: 4) 5. Basic cncepts f electricity and electrnics (NQF Level: 4) 6. Basic cncepts f chemistry and chemical reactins (rganic and inrganic chemistry) (NQF Level: 4) 9. Cmmn practices and measures applied t ensure equipment and mechanical system safety (Credits: 2) 1. Measures applied t ensure equipment and mechanical system safety (NQF Level: 4) 2. Indicatrs f unsafe equipment and mechanical systems (NQF Level: 4) 3. Basic electrical safety (NQF Level: 4) Ttal Credits: 28 Exemptins Qualificatin r Learning prgrams that can give yu exemptin fr this Mdule: Number Title Institutin NQF Level 23

24 Nne Recgnised Critical Knwledge Areas: The areas f knwledge that must be fully understd t be deemed cmpetent 1. Technlgy and prcesses inclusive f extractin, distillatin, clarificatin, evapratin, biling, centrifugatin, pasturisatin (NQF Level: 4) 2. Prcess cntrl systems and technlgy (NQF Level: 4) 3. Prcess cntrl systems and technlgy (NQF Level: 4) 4. Statistical prcess cntrl principles and applicatins (NQF Level: 4) 5. The applicatin f key cntrls at peratinal stages (NQF Level: 4) 6. Prblem slving techniques and cncepts (NQF Level: 4) 7. Inter relatinship between peratinal variables (NQF Level: 4) 8. Operatinal fd safety and hygiene cntrls (NQF Level: 4) 9. Mechanical wrkshp safety practices (NQF Level: 4) 10. Basic electrical safety (NQF Level: 4) 11. Mechanical maintenance cncepts Internal Assessment f subjects A recrd f learner cmpetence must be established by means f a cmbinatin f assessment activities. Respnses t a standard list f questins nly are nt regarded as sufficient evidence f cmpetence. Evidence and methds applied can include a cmbinatin f: Answers prvided t a knwledge assessment based n sets f standard questins and a memrandum f expected answers Recrds f the executin f practical exercises based n sets f standard instructins t learners Recrds f answers prvided n prbing questins related t evaluatin, questining, reasning, cnnecting, deliberating, challenging, and prblem-slving Any critical areas selected must always be included in the internal summative assessment; these will be in a separate sectin where the required level f achievement fr cmpetence is fixed at 90% Assessments will be cnducted by a persn with subject matter and cntextual expertise gained thrugh services prvided as a skills training prvider r thrugh emplyment in a juice extractin and prcessing peratinal management psitin. Safety Health Envirnmental and Quality Cntrl This subject frms part f the quality management field f study. The fcus f the learning is n the theries, principles and practices f in-line quality cntrl exercised by staff tasked with the cntrl f a prductin unit r line Subject Number: KS-4 Scpe f the Subject The scpe f learning is n quality management systems and quality assurance practices, principles, techniques and analytical prcedures t mnitr in-line quality and respnd t variatins in prduct standards 1. Regulatry prvisins related t Occupatinal Safety, Health, Envirnmental and Quality (SHEQ) Cntrl (Credits: 2) 24

25 1. Basic verview f standards and regulatins (NQF Level: 4) 2. Incident investigatin and reprting practices (NQF Level: 4) 3. Regulatry prvisins regarding risk assessments and preventin (NQF Level: 4) 4. Mechanical equipment safety prvisins (NQF Level: 4) 5. Risk management cncepts and principles (NQF Level: 4) 2. Theries and principles f quality management (Credits: 2) 1. Quality terms, cncepts and requirements in the lcal and glbal marketing envirnment (NQF Level: 4) 2. Theries and principles f Quality Management (NQF Level: 4) 3. Quality administratin and reprting (NQF Level: 4) 4. Systems apprach t and thinking in quality management (NQF Level: 4) 5. Quality audit prcedures (NQF Level: 4) 3. Factrs that impact n quality standards (Credits: 2) 1. Principles f material handling, strage and prcessing that impact n prduct quality specificatins (NQF Level: 4) 2. General verview f basic agricultural prductin cncepts and practices that impact n quality (NQF Level: 4) 3. Cmmn types f additives, regulatry cntrls, their characteristics, value r effect n prduct specificatins and quality standards (NQF Level: 4) 4. Raw material quality standards and treatments (NQF Level: 4) 5. Principles and techniques f cntrlling key prcess factrs that culd affect quantity and quality f utput (NQF Level: 4) 4. Cncepts f prduct cntaminatin and deteriratin cause by equipment r facilities (Credits: 2) 1. Basic micr-bilgical cncepts (NQF Level: 4) 2. Indicatrs and cncepts f prduct deteriratin and preventative measures (NQF Level: 4) 3. Surces f and the cntrl f prduct cntaminatin (NQF Level: 4) 4. Regulatry cntrls and specificatins (NQF Level: 4) 5. Basic pest Cntrl Principles (Credits: 2) 1. Basic taxnmy and identificatin f pests (NQF Level: 4) 25

26 2. Pest mnitring techniques (NQF Level: 4) 3. Principles f integrated pest management (NQF Level: 4) 4. Pest harburage and infestatin signs (NQF Level: 4) 6. In-line analysis and testing techniques and prcedures (Credits: 3) 1. Testing techniques and prcedures (NQF Level: 4) 2. Sampling equipment, practices and techniques (NQF Level: 4) 3. Testing equipment, reagents and preparatins (NQF Level: 4) 4. Interpretatin f test results (NQF Level: 4) 7. Labratry safety practices, prcedures and cncepts (Credits: 2) 1. Labratry emergency respnse and prtective measures (NQF Level: 4) 2. Handling and strage f hazardus materials (NQF Level: 4) 3. Labratry husekeeping (NQF Level: 4) Ttal Credits: 15 Exemptins Qualificatin r Learning prgrams that can give yu exemptin fr this Mdule: Number Title Institutin NQF Level Nne Recgnised Critical Knwledge Areas: The areas f knwledge that must be fully understd t be deemed cmpetent 1. Basic verview f standards and regulatins (NQF Level: 4) 2. Quality terms, cncepts and requirements in the lcal and glbal marketing envirnment (NQF Level: 4) 3. Theries and principles f Quality Management (NQF Level: 4) 4. Quality administratin and reprting (NQF Level: 4) 5. Quality audit prcedures (NQF Level: 4) 6. Principles f material handling, strage and prcessing that impact n prduct quality specificatins (NQF Level: 4) 7. Cmmn types f additives, regulatry cntrls, their characteristics, value r effect n prduct specificatins and quality standards (NQF Level: 4) 8. Raw material quality standards and treatments (NQF Level: 4) 9. Principles and techniques f cntrlling key prcess factrs that culd affect quantity and quality f utput (NQF Level: 4) 10. Indicatrs and cncepts f prduct deteriratin and preventative measures (NQF Level: 4) 26

27 11. Surces f and the cntrl f prduct cntaminatin (NQF Level: 4) 12. Regulatry cntrls and specificatins (NQF Level: 4) 13. Principles f integrated pest management (NQF Level: 4) 14. Testing techniques and prcedures (NQF Level: 4) 15. Testing equipment, reagents and preparatins (NQF Level: 4) 16. Interpretatin f test results (NQF Level: 4) 17. Labratry emergency respnse and prtective measures (NQF Level: 4) 18. Handling and strage f hazardus materials (NQF Level: 4) Internal Assessment f subjects A recrd f learner cmpetence must be established by means f a cmbinatin f assessment activities. Respnses t a standard list f questins nly are nt regarded as sufficient evidence f cmpetence. Evidence and methds applied can include a cmbinatin f: Answers prvided t a knwledge assessment based n sets f standard questins and a memrandum f expected answers Recrds f the executin f practical exercises based n sets f standard instructins t learners Recrds f answers prvided n prbing questins related t evaluatin, questining, reasning, cnnecting, deliberating, challenging, and prblem-slving Any critical areas selected must always be included in the internal summative assessment; these will be in a separate sectin where the required level f achievement fr cmpetence is fixed at 90% Assessments will be cnducted by a persn with subject matter and cntextual expertise gained thrugh services prvided as a skills training prvider r thrugh emplyment in a juice extractin and prcessing peratinal management psitin. 27

28 Practical Skills Mdules PM-1: Cntrlling a prductin unit r line t extract and prcess juice frm fruit and vegetables PM-2: Mnitring and cntrlling availability and utilisatin f resurces t ptimally meet peratinal demands f a juice extractin and prcessing unit PM-3: Cntrlling risks by enfrcing cmpliance with Safety, Health, Envirnmental prtectin and Quality (SHEQ) plicies and prcedures in a juice prcessing plant PM-4: Mnitring and maintaining the availability and functinality f a juice extractin and prcessing unit PM-5: Perfrming and respnding t in-line quality test t maintain prduct integrity PM-6: Cmmunicating peratinal infrmatin by reprting n and presenting prductin data and trends Cntrlling a prductin unit r line t extract and prcess juice frm fruit and vegetables Mdule Number: PM-1 NQF Level: 4 Scpe f the Mdule Planning, mnitring and cntrlling juice extractin and prcessing unit peratins t achieve planned peratinal utputs 1. Cntrl and adjust material flw fr a juice extractin and prcessing unit r line (Credits: 4) Given a cntrlled learning envirnment, a juice extractin and prcessing prductin line r unit and prductin schedules, learners 1. Cntrl and adjust material flw t maintain cnsistent flw and availability f material ver varius peratinal stages (NQF Level: 4) 2. Recgnise and respnd t deviatins in stages f an peratin (NQF Level: 4) 3. Optimise equipment peratin in terms f material availability (NQF Level: 4) 4. Slve peratinal prblems by exercising discretin within defined plicy and prcedural framewrks (NQF Level: 4) Guidelines fr assessment: 1. Questin knwledge related t the cntrl and adjustment f material flw in a range f scenaris 2. Observe the cnsistency, availability and flw f material 3. Evaluate unit prductin recrds/lgs 28

29 2. Mnitr and maintain quality standards fr a juice extractin and prcessing prductin line (Credits: 4) Given a cntrlled learning envirnment, a juice extractin and prcessing prductin line r unit, prduct specificatins and quality reprts, Learners 1. Read and interpret reprts t identify deviatins (NQF Level: 4) 2. Initiate crrective actins in gd time t maintain quality standards and minimise lss (NQF Level: 4) 3. Identify, islate and address prductin areas r prcesses that are repeatedly causing quality prblems t maintain standards (NQF Level: 4) 4. Establish prperties and quality f materials thrugh inspectins, using instruments, gauges and in-line test equipment t maintain standards (NQF Level: 4) 5. Ensure cmpliance by sub-rdinates t quality and perating standards (NQF Level: 4) Guidelines fr assessment: 1. Questin knwledge n quality cntrl and assurance 2. Observe actins taken n quality reprts and deviatins 3. Observe the executin f in-line quality cntrl 4. Evaluate quality reprts/lgs 3. Mnitr demand, supply and efficient utilisatin f services and utilities (Credits: 4) Given a cntrlled learning envirnment, a juice extractin and prcessing prductin line r unit and prductin schedules, learners 1. Mnitr the demand, supply and utilisatin f services and utilities (NQF Level: 4) 2. Maintain energy efficiency within set standards and parameters (NQF Level: 4) 3. Recgnise and respnd t emerging prblems f supply shrtages (NQF Level: 4) 4. Ntify supprting departments f deviatins frm agreed service levels and mnitr crrective actins (NQF Level: 4) 5. Initiate precautinary measures r prductin shut dwns in respnse t shrtages (NQF Level: 4) Guidelines fr assessment: 1. Questin knwledge f demand, supply and efficient utilisatin f services and utilities 2. Observe respnses t emerging prblems f supply shrtages 3. Observe the executin f crrective actins taken t address supprting department deviatins frm agreed service levels 4. Evaluate energy efficiency maintained within a specific shift r time frame 4. Perfrm pre-start up checks, start up prcess, cleaning and shut dwn f prductin lines (Credits: 4) Given a cntrlled learning envirnment, a juice extractin and prcessing prductin line r unit and prductin schedules, learners 1. Cntrl prductin line peratins within safety and peratinal requirements (NQF Level: 4) 2. Start up equipment in the crrect sequence within safety and peratinal requirements (NQF Level: 4) 3. Shut dwn equipment in the crrect sequence within safety and peratinal requirements (NQF Level: 4) 4. Cntrl change ver prcedures in accrdance with peratin requirements (NQF Level: 4) 5. Cntrl care and cleaning prcesses fr a prductin line (NQF Level: 4) 29

30 Guidelines fr assessment: 1. Questin n the sequence f events during start up and shutdwn f prductin lines 2. Questin n prcedures, wrk instructins, prductin plans and schedules adpted t ensure that prcesses are cnducted within safety and peratinal requirements 3. Observe start up and shutdwn f prductin lines 4. Observe the cntrl f change-ver and care & cleaning activities 5. Evaluate prductin recrd/lg 5. Plan and schedule peratinal activities fr a prductin unit (Credits: 4) Given peratinal cntrl parameters, plans and schedules fr a prductin unit and a cntrlled learning envirnment, learners 1. Plan and align the peratinal activities f the unit r line t a prductin plan (NQF Level: 4) 2. Set and cmmunicate clear bjectives t direct activities in terms f planned utputs (NQF Level: 4) 3. Mnitr achievement f prductin targets and initiate crrective measures t achieve required utputs (NQF Level: 4) Guidelines fr assessment: 1. Questin knwledge f planning and scheduling f prductin activities 2. Observe bjectives cmmunicated t direct activities in terms f planned utputs 3. Observe alignment f unit r line peratinal activities t prductin plan 4. Evaluate prductin target achievement 6. Setup, mnitr and adjust equipment settings acrss a prductin line (Credits: 6) Given a cntrlled learning envirnment, a juice extractin and prcessing prductin line r unit, prductin schedules and peratinal specificatins, learners 1. Mnitr and maintain equipment peratin within required prcess specificatins t achieve prductin targets (NQF Level: 4) 2. Mnitr prductin prcesses and make/initiate adjustments t meet prductin targets and prduct specificatins (NQF Level: 4) 3. Mnitr key set/cntrl pints and initiate apprpriate respnse t maintain quality cntrl prtcls (NQF Level: 4) 4. Assess implicatins f changes and cause and affect relatins within a prcess when analysing and respnding t prductin prcess deviatins (NQF Level: 4) 5. Recgnise the pint at which things, that fall utside f nrmal prcedures, g badly wrng and respnd apprpriately (NQF Level: 4) 6. Recgnise early warning signs f emerging deviatins frm standards t respnd in gd time (NQF Level: 4) 7. Read, analyse and respnd t instrumentatin readings t cnduct prcess cntrl (NQF Level: 4) 8. Mnitr the executin f prcedures and wrk instructins related t the prcess (e.g. pre-check, start-up, change-ver, cleaning, shut dwn, emergency stp) t maintain perating standards (NQF Level: 4) Guidelines fr assessment: 1. Questin understanding f the varius key cntrl pints and what the mnitring functin f each entails 2. Questin n the analysis and understanding f prblems/deviatins that can ccur n a prductin line and decisin-making prcesses fllwed t determine actins t be taken 3. Observe the reading, analysis and recrding f instrumentatin readings during rutine prcess cntrl functin 30

31 4. Observe the recgnitin f signs f emerging deviatins and actins taken t respnd timeusly 5. Observe the recgnitin, analysis and respnses t prcess deviatins 6. Observe equipment/prcess adjustments made/initiated t ensure that prductin specificatins and/r targets are met 7. Evaluate prductin recrds/lgs/quality reprts Ttal Credits: 26 Exemptins Qualificatin r Learning prgrams that can give yu exemptin fr this Mdule: Number Title Institutin NQF Level Nne Recgnised Prvider Accreditatin Requirements: Human Resurces Requirements specified in additin t the requirements evident frm the Learning Activity Guidelines includes a learner t facilitatr rati fr training in a simulated envirnment f 1:10, a learner t facilitatr ratin fr training in an authentic prductin envirnment f 1:5, technical supprt t the facilitatr by a persn experience ed in juice extractin and prcessing cntrl at middle management level Physical Resurces Requirements specified in additin t the requirements evident frm the Learning Activity Guidelines includes access t a fully functinal juice extractin and prcessing facility, peratins manuals f equipment, signed agreements n access t and availability f equipment Safety, Health and Envirnment Requirements specified in additin t the requirements evident frm the Learning Activity Guidelines includes cmpliance f the training site with Safety, Health and Envirnmental prtectin plicies and prcedures Internal Assessment f Practical Skills Mdules Specific fcus must be created when presenting the practical learning mdules t develp applied cmpetence by: Integrating key knwledge cncepts with practical applicatins Develping practical skills by creating pprtunities fr learners t gain and apply practical skills in a cntrlled envirnment Explring and reflecting n variatins thrugh simulated learning experiences (such as scenaris, case studies and cntrlled practical demnstratins) related t the relevant critical crss-field utcmes in this case: Identifying and slving prblems in which respnses display respnsible decisin-making Directing wrking teams Organising and managing wn wrk activities as well as activities f a prductin unit 31

32 Cllecting, rganising, evaluating and reprting infrmatin prductin infrmatin t varius target audiences Using technlgy effectively, shwing respnsibility t prtecting the health and safety f self, thers and the envirnment Understanding f inter relatinships within the prcesses f the specific prductin envirnment. A recrd f learner cmpetence must be established fr all the practical skills learning activities. Learner achievements will be recrded as cmpetent r nt yet cmpetent and n grade r % mark need be allcated. Assessments will be cnducted by a persn with the relevant subject matter expertise and experience. A prven track recrd f skills training in juice extractin and prcessing peratinal envirnment is recmmended. Mnitring and cntrlling availability and utilisatin f resurces t ptimally meet peratinal demands f a juice extractin and prcessing unit Mdule Number: PM-2 NQF Level: 4 Scpe f the Mdule Plan utilisatin and allcatin f resurces, apply stck cntrl, mnitr csts and direct subrdinate perfrmance in rder t ensure cnsistent availability f resurces t meet prductin demands in a juice extractin and prcessing envirnment 1. Cntrl the availability and utilisatin f resurces in terms f peratinal requirements (Credits: 3) Given a cntrlled learning envirnment in a prductin unit, prductin plans and targets, learners 1. Determine requirements and secure resurces t meet prductin targets (NQF Level: 4) 2. Plan and rganise wrk t ptimise the allcatin and utilisatin f resurces including peple (NQF Level: 4) 3. Mnitr and cntrl the availability and utilisatin f resurces t achieve ptimal cnsistent prductin (NQF Level: 4) 4. Initiate crrective measures t address deviatins (NQF Level: 4) Guidelines fr assessment: 1. Questin knwledge f planning and securing resurces required fr specific peratinal prcesses 2. Observe resurce availability 3. Observe actins taken t address deviatins 4. Evaluate prductin registers/recrds/lgs 2. Mnitr and cntrl peratinal csts within budget framewrk (Credits: 3) 32