final draft occupational curriculum for - agriseta · final draft occupational curriculum for...

1

Final Draft Occupational Curriculum

for

Agricultural Produce

Processing Equipment Operators

Number: 711911001

Document

Status Date Version

Final Draft 11 November

2009 1

Published for Constituent

Verification

2

711911001: Agricultural Produce Processing Equipment

Operator

Purpose:

Agricultural produce processing equipment operators operate processing equipment to maintain the availability of processed material to required standards and volumes

Curriculum Scope

1. Background

2. Alignment with the OFO

3.1 Alignment with the NOPF

3.2 Curriculum coverage in terms of progression

4.1 Curriculum Structure

4.2 Occupational Qualification

5. Development Quality Partner

6. Learning programs / Qualifications that will replaced

7. Entry Requirements

8. Assessment Quality Partner

9. External Assessment Strategy

1. Background to the Curriculum:

The availability of competent operators of equipment employed by enterprises that

process agricultural produce is listed as a scarce occupation on the Sector Skills

Plan of the AgriSETA. Even though a range of industry specific National

Qualifications has been registered on the NLRD in terms of the SGB process by

SAQA, little progress has been made in addressing this need. A number of

industries also expressed the concern that current registered qualifications do not

meet their specific needs and requested further development and registration of

industry specific qualifications on the NLRD. A number of currently registered

qualifications require a detailed quality review.

A decision was taken to address these needs in terms of the model for Occupational

Qualifications.

2. Alignment with the OFO

711911001 Agricultural Produce Processing Equipment

Operator

Agricultural produce processing equipment operators operates processing equipment

to maintain the availability of processed material to required standards and volumes

3.1. Alignment with the NOPF

Alignment with the NOPF

3

3.2. Curriculum coverage in terms of progression

711911

Agricultural Produce Processing and Handling

Plant Operator

71191101

Agricultural Produce

Processing Equipment Operator

71191102

Grain Handling

Operator

NQ

F L

evel 5

-1

0N

QF

Level 4

NQ

F L

evel 3

NQ

F L

evel 2

3998

Food and

Beverages Factory

Workers

3998

Operational Process

Controllers

National Skills Award National Skills

Award

This Curriculum

4

4.1. Curriculum Structure

Agricultural Produce Processing Equipment Operator - 711911001

Standard

Number

Standard Title NQF

Level

Credits

711911001-

KS-1

Basic Business Studies for Processing Equipment

Operators 2 6

711911001-

KS-2

Basic Occupational Health Safety and Environmental

Protection for Processing Equipment Operators 2 8

711911001-

KS-4

Introductory studies in Quality Practices for

Processing Equipment Operators 3 8

711911001-

KS-3

Basic Technical Studies for Processing Equipment

Operators 3 10

711911001-

PM-1

Controlling the operation of processing equipment

at a specific production stage in an agricultural

produce processing plant

2 12

711911001-

PM-2

Maintaining consistent availability of processed

material at specific stages of an agricultural produce

processing plant

3 14

711911001-

WM-1 Controlled equipment operation 2 16

711911001-

WM-2 Processed material available 3 18

Total Credits: 92

4.2. Occupational Qualifications

Agricultural Produce Processing Equipment Operator (NQF Level 3)

Knowledge and Theory

Standards

Practical Skills Standards Work Experience

Standards

NQF LEVEL 2

711911001-

KS-1

Basic

Business

Studies for

Processing

Equipment

Operators

6 711911001-

PM-1

Controlling

the operation

of processing

equipment at

a specific

production

stage in an

agricultural

produce

processing

plant

12 711911001-

WM-1

Controlled

equipment

operation

16

5

711911001-

KS-2

Basic

Occupational

Health Safety

and

Environmental

Protection for

Processing

Equipment

Operators

8

Total Credits 14 Total

Credits

12 Total

Credits

16

NQF LEVEL 3

711911001-

KS-4

Introductory

studies in

Quality

Practices for

Processing

Equipment

Operators

8 711911001-

PM-2

Maintaining

consistent

availability of

processed

material at

specific

stages of an

agricultural

produce

processing

plant

14 711911001-

WM-1

Processes

material

available

18

711911001-

KS-3

Basic

Technical

Studies for

Processing

Equipment

Operators

10

Total Credits 18 Total

Credits

14 Total

Credits

18

Total

Knowledge

Credits

32 Total

Practical

Credits

26 Total

Workplace

Credits

34

Knowledge Credits: 35% Practical Credits: 28% Workplace Credits: 37%

TOTAL CREDITS FOR QUALIFICATION: 92

Exemptions

The following qualifications, subject or modules from other qualification frameworks will

exempt you from the indicated subjects and practical skills modules in this curriculum

6

Knowledge and Theory Standards

None recognised

Practical Skills Standards

None recognised

Work Experience Standards

None recognised

5. Development Quality Partner

Name E-mail Phone Description

AgriSETA [email protected] (012) 325 1655

6. Learning programs / Qualifications that will replaced

The following qualification / Learning programs will be replaced by these curriculum

components as described

Number Title Type NQF

Level

48400 National Certificate: Sugar Processing Qualification 2

220041 National Certificate in Sugar Technology

Processing: Extraction

Learnership 2

48894 NC: Milling and Blending of Spice Powder Qualification 2

48904 NC: Paprika Oleoresin Extraction and Blending Qualification 3


Processing: Crystallisation

Learnership 2


Processing: Sugar Refining

Learnership 2


Processing: Juice Preparation

Learnership 2

7.1. Educational - Entry Requirements

None specified

7.2. Physical - Entry Requirements

None specified

7.3. Legal - Entry Requirements

None specified

8. Assessment Quality Partner

7

Name E-mail Phone Description

AgriSETA [email protected] (012) 325 1655

9. External Assessment Strategy

Key Occupational Outcomes

1. Quality and availability of processed produce

External Assessment Strategy

1. Integrated National Knowledge Assessment to confirm key knowledge and

understanding in accordance with a random selection of standardised national

assessment instruments and standards at the worksite by a Registered Constituent Assessor who was not tasked with the internal assessment of the candidate.

2. The assessment is conducted by means of a written knowledge assessment as

well as a “walk about” in a processing plant during which the learner is asked to respond to specific probing questions.

3. The assessment must confirm understanding of theories, concepts and principles as well as refection on scenarios (what if, how, when)

Registration Criteria for Constituent Assessors

1. Achieved a national standard in External Assessment of Candidates

2. Assessments will be conducted by a person with subject matter and contextual

expertise gained through at least 5 years work experience in an agricultural produce

processing plant

Critical External Assessment Focus Areas

o Quality control and assurance practices and procedures

o Occupational Safety, Health and Environmental Protection risks, rules and

procedures

o Operational requirements that must be met to achieve process stability

o Material processing technology and operating principles

o Identification, name, safety measures and functions of equipment and

mechanical systems

o Common indications and standard responses to out of normal operating

conditions

o Procedures and checks to maintain continuous equipment availability

o Material/product characteristics, specifications and standards

o Indicators of and standard responses to material quality problems o Actions to achieve output targets within accepted time frames

8

Occupational Profile: Agricultural Produce Processing Equipment Operator

Code: 711911001

Purpose:

Agricultural produce processing equipment operators operates processing equipment to maintain the availability of processed material to required standards and volumes

Tasks

1. Controlling the operation of processing equipment at a specific production stage in an agricultural produce processing plant

2. Maintaining consistent availability of processed material at specific stages of an agricultural produce processing plant

1. Controlling the operation of processing equipment at a specific production stage in an agricultural produce processing plant (NQF Level:2)

Unique Product or Service Controlled equipment operation

Knowledge Focus

• Safety, Health, Environmental Protection statutory framework in the Workplace

• Basic operating principles and applications of processing technology

• Environmental protection and pollution concepts

• General rules and principles of safe work practices

• Introduction to mechanical systems

• Basic communication principles

• Basic concepts and principles applied to handling of chemicals

• Basic computer applications and uses in a processing environment

• Sampling principles and methods

• Principles of food safety and product quality

• Basic equipment care concepts

Occupational Responsibility Pre-check, start-up, operate, control, communicate, maintain process flow, clean, shut down

equipment in a controlled and safe fashion

Practical Skills

• Monitor, clean, lubricate processing equipment and remove and replace minor

components

9

• Recognise and report out of specification material, product and equipment

• Operate processing equipment in accordance with safety, health, environmental

protection and quality operating standards

• Control the operation of processing equipment within control parameters

Occupational Context

Stand alone equipment at a specific processing stage as a member of a production team

Work Experience

• Perform scheduled equipment care

• Execute specific operating procedures

• Apply workplace related policies, procedures and standard instructions

• Interaction, communication and reporting – team, controller, support functions on

controlled equipment operation

• Operate stand alone, single stage equipment

Specific Workplace Knowledge

• Equipment operating parameters

• Data reporting systems

• Workplace specific processes and technology

• Production targets and work schedules

• Workplace specific equipment settings for product ranges

• Standard operating procedures and work instructions

• Cleaning in process (CIP) applications and procedures

• Safe working procedures (permit systems)

2. Maintaining consistent availability of processed material at specific stages of an agricultural produce processing plant (NQF Level:3)

Unique Product or Service Processed material available

Knowledge Focus

• Basic knowledge of principles related to Quality Control

• Basic concepts related to financial awareness (cost, budget, profit and loss)

• Basic concepts of organisational value chain

• Basic concepts related to productivity and productivity improvement

Occupational Responsibility Recognise and respond to deviations in quality, material flow and equipment functionality,

make adjustments and report deviations in order to maintain output parameters within

process specification

10

Practical Skills

• Record and communicate production data

• Monitor and control in-line quality

• Achieve consistent flow of material

Occupational Context

Stand alone equipment, material quality variations in various processing stages

Work Experience

• Quality testing practices, procedures and production data

• Equipment control systems, settings, instrumentation and gauges

• Respond to feed stock/raw material variations and maintain product specifications

• First stage, intermediate and finished product

Specific Workplace Knowledge

• Product quality specifications at various stages

• Standard operating and safety procedures

• Equipment operating specifications (SHEQ)

• Quality tests and testing procedures

• Properties and characteristics of materials and products

• Sampling procedures


11

Knowledge Subjects

2.1.2.1 711911001-KS-1: Basic Business Studies for Processing Equipment Operators

2.1.2.2 711911001-KS-2: Basic Occupational Health Safety and Environmental

Protection for Processing Equipment Operators

2.1.2.3 711911001-KS-3: Introductory studies in Quality Practices for Processing

Equipment Operators

2.1.2.4 711911001-KS-4: Basic Technical Studies for Processing Equipment Operators

Basic Business Studies for Processing Equipment Operators

This subject forms part of the financial and business management fields of study.

Subject Number: 711911001-KS-1

Scope of the Subject

Introduction to key concepts related to communication, financial awareness, business

structures and processes.

1. Basic concepts related to productivity and productivity

improvement (Credits: 1)

Learning Activity Guidelines:

• 1. The importance of productivity improvement from a business and employee

perspective (NQF Level: 3)

• 2. The concept of productivity and basic productivity calculations (NQF Level: 3)

2. Basic concepts related to financial awareness (cost, budget, profit and loss) (Credits: 2)


• 1. Factors that contribute to business costs including variable and fixed costs (NQF

Level: 3)

• 2. The concepts of income, profits and loss (NQF Level: 3)

• 3. Implications of product or material waste and rework/recall (NQF Level: 3)

3. Basic communication principles (Credits: 1)

12


• 1. Basic theory and principles of inter personal communication and group dynamics

(NQF Level: 2)

• 2. Basic concepts of cultural diversity as related to communication (NQF Level: 2)

• 3. Read and interpret written and oral instructions (NQF Level: 2)

• 4. Basic concepts of effective reporting (NQF Level: 3)

4. Basic concepts of organisational value chain (Credits: 1)


• 1. From source to market (NQF Level: 2)

• 2. Organisational structures and roles in terms of the value chain (NQF Level: 2)

• 3. Customers and relationships in the value chain (Up stream, down stream) (NQF Level: 2)

5. Basic computer applications and uses in a processing

environment (Credits: 1)


• 1. Utilising computer based applications to perform process control (NQF Level: 3)

• 2. Electronic data capturing (NQF Level: 3)

Total Credits: 6

Exemptions

Qualification or Learning programs that can give you exemption for this Module:

Number None specified

Title Institution NQF Level

Critical Knowledge Areas:

The areas of knowledge that must be fully understood to be deemed competent

o Implications of product or material waste and rework/recall (NQF Level: 3)

o Basic theory and principles of inter personal communication and group dynamics (NQF

Level: 2)

o Read and interpret written and oral instructions (NQF Level: 2)

o Basic concepts of effective reporting (NQF Level: 3)

o Customers and relationships in the value chain (Up stream, down stream) (NQF Level:

2)

o Utilising computer based applications to perform process control (NQF Level: 3)

13

Internal Assessment of critical knowledge areas

A record of learner competence must be established by means of a combination of

assessment activities. Responses to a standard list of questions only are not

regarded as sufficient evidence of competence. Evidence and methods applied can

include a combination of:

o Answers provided to a knowledge assessment based on sets of standard

questions and a memorandum of expected answers

o Records of the execution of practical exercises based on sets of standard

instructions to learners

o Records of answers provided on probing questions related to evaluation,

questioning, reasoning, connecting, deliberating, challenging, and problem-

solving.

Assessments will be conducted by a person with subject matter and contextual

expertise.

Basic Occupational Health Safety and Environmental Protection for Processing Equipment Operators

This subject forms part of the knowledge basis of Risk Management systems and is

based on the tested principles and concepts set out in safety, health and

environmental management systems and processes



Studies related to the statutory framework that governs conduct and work practices to maintain common risks in an operational environment.

1. General rules and principles of safe work practices (Credits: 3)


• 1. Good housekeeping practices and risks (NQF Level: 2)

• 2. Selection use and care of personal protective equipment (NQF Level: 1)

• 3. Application of safety signs and colour coding (NQF Level: 1)

• 4. Safe material handling stacking and storage practices (NQF Level: 1)

• 5. Machine guarding and operational safety precautions (NQF Level: 2)

• 6. Rules related to specific procedures and risks (lock out, emergency,

restricted entrance, fire prevention, injuries on duty, universal precautions

when attending to injured persons) (NQF Level: 2)

14

• 7. Provisions related to intoxication, unauthorised use of motorised or mobile equipment and stationary or fixed equipment (NQF Level: 2)

2. Environmental protection and pollution concepts (Credits: 1)


• 1. Environmental pollution concepts and preventative measures (NQF Level:

2)

• 2. Sources of and impact of contaminants on the natural environment (NQF

Level: 2)

• 3. General rules related to waste control measures (NQF Level: 1)

• 4. The impact of environmental pollution on natural resources, communities and the economy (NQF Level: 2)

3. Safety, Health, Environmental Protection statutory framework (Credits: 2)


• 1. Basic insight in the legislative framework that regulates Occupational

Health, Safety and Environmental protection practices, policies and

procedures in the workplace (NQF Level: 2)

• 2. Basic concepts and practices of environmental protection as related to the

work and community environment (NQF Level: 2)

• 3. The statutory provisions for regulation and enforcement of the safety

legislation (NQF Level: 2)

• 4. The statutory provisions on duties and responsibilities of persons at work

(NQF Level: 2)

• 5. The statutory provisions on appointment, functions, rights and duties of

Health and Safety Committees and Representatives at work (NQF Level: 2)

• 6. Risk prevention and response (NQF Level: 2)

4. Basic concepts and principles applied to handling of chemicals (Credits: 2)


• 1. Classification, application, preparation and safety of chemicals (NQF Level:

2)

• 2. Material safety data sheets and labels of chemicals (NQF Level: 2)

• 3. Safe chemical storage regulatory standards (NQF Level: 2) • 4. Cleaning procedures for chemical spills (NQF Level: 2)

15

Total Credits: 8

Exemptions


Number None specified

Title Institution NQF Level



1. Good housekeeping practices and risks (NQF Level: 2)

2. Selection use and care of personal protective equipment (NQF Level: 1)

3. Safe material handling stacking and storage practices (NQF Level: 1)

4. Machine guarding and operational safety precautions (NQF Level: 2)

5. Rules related to specific procedures and risks (lock out, emergency, restricted

entrance, fire prevention, injuries on duty, universal precautions when

attending to injured persons) (NQF Level: 2)

6. Provisions related to intoxication, unauthorised use of motorised or mobile

equipment and stationary or fixed equipment (NQF Level: 2)

7. General rules related to waste control measures (NQF Level: 1)

8. The statutory provisions on appointment, functions, rights and duties of

Health and Safety Committees and Representatives at work (NQF Level: 2) 9. Classification, application, preparation and safety of chemicals (NQF Level: 2)












solving.


expertise.

16

Introductory studies in Quality Practices for Processing Equipment Operators

This subject forms part of the Quality Management field of study. The focus of learning is on

the application of operational procedures and work instructions by operational staff



Knowledge of quality systems, standards and practices applied to control quality and assure

food safety standards in an agricultural produce processing environment

1. Sampling principles and methods (Credits: 2)


• 1. Representative sampling and sampling frequency (NQF Level: 2)

• 2. Methods and equipment used for sampling (NQF Level: 2)

• 3. Handling, labeling and storage of samples in view of traceability and production records (NQF Level: 2)

2. Principles of food safety and product quality (Credits: 2)


• 1. Food safety and product quality from a business and consumer expectation (NQF

Level: 3)

• 2. Standards and practices to assure food safety and product quality (NQF Level: 3)

• 3. Hygiene principles, prevention of product contamination and hygiene inspections

(NQF Level: 3)

• 4. Basic overview of regulations and standards related to food safety (NQF Level: 3)

3. Basic knowledge of principles related to Quality Control

(Credits: 4)


• 1. The concepts of quality management, control and assurance (NQF Level: 3)

• 2. Introduction to standard quality management systems (NQF Level: 3)

• 3. Units of measurement applied in quality specifications (NQF Level: 3)

• 4. Methods and procedures applied for in-line quality control (NQF Level: 3)

• 5. Process flow diagrams, quality control points and key control points (NQF Level: 3)

Total Credits: 8

17

Exemptions


Number Title Institution NQF Level

None specified

Critical Knowledge Areas: The areas of knowledge that must be fully understood to be deemed competent

1. Representative sampling and sampling frequency (NQF Level: 2)

2. Handling, labeling and storage of samples in view of traceability and production

records (NQF Level: 2)

3. Food safety and product quality from a business and consumer expectation (NQF

Level: 3)

4. Hygiene principles, prevention of product contamination and hygiene inspections (NQF

Level: 3)

5. Units of measurement applied in quality specifications (NQF Level: 3) 6. Methods and procedures applied for in-line quality control (NQF Level: 3)












solving.


expertise gained through services provided as a skills training provider or through

employment in an operational management position.

Basic Technical Studies for Processing Equipment Operators

The subject forms part of the engineering fields of study. The learning is based on the basic

principles and concepts normally taught to non engineering people working with processing

equipment



18

Introduce learners to basic operating principles of common technology, equipment and

mechanical systems used in an agricultural produce processing environment

1. Basic operating principles and applications of processing technology (Credits: 4)


• 1. Elementary physical concepts applied in processing technology (e.g. Separation,

Centrifugation, Drying, Filtration, Mixing, Blending, Refrigeration, Heat Exchange)

(NQF Level: 3)

• 2. Processing systems e.g. Extraction, Extrusion, Clarification, Crystallization,

Distillation, Evaporation, Pasteurisation, Flotation, Homogenisation, Furnaces, Boilers

(NQF Level: 3)

• 3. Key factors related to processing systems that must be controlled to ensure product

quality (NQF Level: 3)

• 4. Common operating problems related to processing systems and the affect of these

on product quality standards (NQF Level: 3)

2. Introduction to mechanical systems (Credits: 4)


• 1. Types, working principles, components, applications and safety measures of

elementary mechanical systems e.g. drives (belt and chain drives), storage systems

(pipes, fittings and valves). material handling equipment (actuators, elevators,

conveyors) (NQF Level: 2)

• 2. Types, working principles, components, applications and safety measures of more

complex mechanical systems e.g. Drives (motors, turbines, hydraulic, gear boxes,

clutches), instrumentation (sensors, controllers, PLC), scales, Gas moving equipment

(fans, compressors) (NQF Level: 3)

• 3. Common symptoms and causes of mechanical failure of equipment (NQF Level: 3)

3. Basic equipment care concepts (Credits: 2)


• 1. Selection and care of basic mechanical tools used for the lubrication, cleaning and

care of equipment (NQF Level: 2)

• 2. Mechanical safety (NQF Level: 2)

• 3. Properties and use of lubricants, seals, coolants, cleaning chemicals (NQF Level: 2)

Total Credits: 10

19

Exemptions



None specified



1. Key factors related to processing systems that must be controlled to ensure product

quality (NQF Level: 3)

2. Common operating problems related to processing systems and the affect of these on

product quality standards (NQF Level: 3)

3. Common symptoms and causes of mechanical failure of equipment (NQF Level: 3) 4. Mechanical safety (NQF Level: 2)












solving.


expertise gained through services provided as a skills training provider or through

employment in an operational management position.

20

Practical Skills Modules

2.1.3.1 711911001-PM-1: Controlling the operation of processing equipment at a

specific production stage in an agricultural produce processing plant

2.1.3.2 711911001-PM-2: Maintaining consistent availability of processed material at

specific stages of an agricultural produce processing plant

Controlling the operation of processing equipment at a specific production stage in an agricultural produce processing plant

Module Number: 711911001-PM-1

NQF Level: 2

Scope of the Module

Prepare learners to operate processing equipment to specification and change settings to address deviations.

1. Control the operation of processing equipment within

control parameters (Credits: 2)

Learning Activity Guidelines: Given single stage, stand alone equipment in a controlled learning environment under

normal operating conditions, learners

1. Operate equipment, adjust and change settings in controlled supervised conditions (NQF

Level: 2)

2. Maintain equipment operation within output/product specifications (NQF Level: 2)

3. Perform specific procedures related to the process (eg. pre-check, start-up, change-over,

purging, cleaning, shut down, emergency stop) (NQF Level: 2)

4. Change equipment setting in response to instrument readings and required operating

conditions (NQF Level: 2)

5. Act in accordance with standard procedures to maintain optimal performance of

equipment, efficient utilisation of resources and to control product quality standards (NQF

Level: 2)

6. Recognise and solve problems related to common deviations within normal operating

parameters (NQF Level: 2)

Guidelines for assessment:

1. Confirm understanding of the impact and implications of actions in relation to equipment

efficiency, resource utilisation and product standards

2. Confirm knowledge related to responses to different scenarios, risks and problems

3. Recognise indicators of malfunctioning equipment

4. Observe the execution of equipment operation in accordance with standard procedures

and work instructions

5. Observe the execution of adjustments to equipment setting in response operational

21

variations

6. Evaluate production records for a controlled training period

2. Monitor, clean, lubricate processing equipment and remove and replace minor components (Credits: 4)

Learning Activity Guidelines: Given controlled learning environment under normal operating, standards and schedules,

learners

1. Care for equipment to assure equipment condition and availability (NQF Level: 2)

2. Conduct inspections, recognise early warning signs and make adjustments within own

responsibility (NQF Level: 2)

3. Recognise the seriousness of mechanical problems and initiate the appropriate response

(NQF Level: 2)

4. Lubricate equipment, remove and replace basic components for specific operating

requirements (filters, screens, blades, sieves) (NQF Level: 2)

5. Clean and sanitise equipment in response to hygiene procedures, schedules and

instructions (NQF Level: 2)


1. Identify major mechanical components of equipment and describe functioning

2. Describe early warning signs of mechanical problems and the appropriate response

3. Confirm knowledge of process settings of equipment

4. Observe selection, use of and care for hand tools for minor replacement of components

5. Observe selection and use of lubricants and other materials used for equipment care

6. Observe execution of equipment lubrication and care in accordance with standard

procedures or instructions

7. Observe inspections of mechanical condition in accordance with standard procedures or

instructions

8. Observe execution of removal and replacement of minor equipment components in

accordance with standard procedures or instructions for specific operating requirements

(filters, screens, blades, sieves)

9. Observe execution of scheduled cleaning procedures in accordance with standard


3. Operate processing equipment in accordance with safety,

health, environmental protection and quality operating standards (Credits: 2)

Learning Activity Guidelines: Given a controlled learning environment under normal operating conditions, SHEQ

procedures and instructions, learners

1. Check equipment safety and protective devices to ensure safe operating conditions (NQF

Level: 2)

2. Comply with safety signs, symbols and codes to maintain a safe work environment (NQF

Level: 2)

3. Initiate the required response to emergencies, injuries on duty and observed risks (NQF

Level: 2)

4. Select, use and care for personal protective equipment (NQF Level: 2)

Guidelines for assessment: 1. Reflect on the implications of actions on safety and health of self and others

2. Evaluate completed safety inspection reports

3. Confirm knowledge of emergency response procedures for various scenarios

4. Question knowledge related to safety features and mechanisms of equipment

5. Observe the execution of safety checks and inspections in accordance with manufacture

22

specifications and standard procedures

6. Observe the use and care of personal protective equipment

4. Recognise and report out of specification material, product and equipment (Credits: 4)

Learning Activity Guidelines: Given materials, product and equipment in a controlled learning environment under normal

operating conditions, learners

1. Respond to material quality standards observed in terms of standard procedures or

instructions (NQF Level: 2)

2. Apply sensory cues to recognise deviations and assess the seriousness or possible affect

on quality standards (NQF Level: 2)

3. Execute standard quality control measures to maintain required standards (NQF Level: 2)

Guidelines for assessment: 1. Observe application of knowledge of standards to recognise common signs of non

conformance

2. Question knowledge on the causes and affects of variation in quality

3. Observe recognition of and response to variations in quality standards in accordance with

standard procedures or instructions

Total Credits: 12

Exemptions



None specified

Provider Accreditation Requirements: Human Resources Training will be provided in close liaison with experienced line personnel

Physical Resources Learning activities will most probably take place in the workplace in a controlled, facilitated

workplace environment

Safety, Health and Environment None specified other than those evident from learning activity guidelines

Internal Assessment of Practical Skills Modules

Specific focus must be created when presenting the practical learning modules to

develop applied competence by:

o Integrating key knowledge concepts with practical applications

o Developing practical skills by creating opportunities for learners to gain and

apply practical skills in a controlled environment

o Exploring and reflecting on variations through simulated learning experiences

(such as scenarios, case studies and controlled practical demonstrations)

related to the relevant critical cross-field outcomes – in this case:

23

� Identifying and solving operational problems in which responses

display responsible decision-making

� Working effectively in team context

� Organising and managing own work activities

� Collecting, organising and evaluating information

� Using technology effectively, showing responsibility to protecting the

health and safety of self, others and the environment

� Understanding of inter relationships within the processes of the specific

production environment.

Assessments will be conducted by a person with the relevant subject matter

expertise and experience with a proven track record of skills training in equipment

operation.

Maintaining consistent availability of processed material at specific stages of an agricultural produce processing plant

Module Number: 711911001-PM-2

NQF Level: 3

Scope of the Module

Monitor operational variables, and adjust controls to maintain availability and flow of processed material and to ensure that product specifications are met in a controlled operational environment.

1. Achieve consistent flow of material (Credits: 6)

Learning Activity Guidelines: Given production targets in a controlled operational environment, learners

1. Monitor flow and availability of material, recognise and address variations in material

availability to maintain consistent material flow (NQF Level: 3)

2. Recognise deviations, identify the cause and initiate the appropriate corrective measure

(NQF Level: 3)

3. Adjust equipment in response to set targets, recognise the impact of changes made on

up-stream and down-stream operational standards and communicate actions taken (NQF

Level: 3)

4. Monitor and record data to report production outputs against production targets (NQF

Level: 3)

5. Anticipate the impact of the production status in various processing stages on material

flow and production targets (NQF Level: 3)

Guidelines for assessment: 1. Question knowledge of cause and affect relationships related to material flow and

availability

2. Question knowledge on the importance of self and time management on unit outputs

24

3. Observe equipment operation, material flow and achievement of set targets

4. Observe responding to production interruptions and changing demands

5. Evaluate completed production records of outputs achieved during training

2. Monitor and control in-line quality (Credits: 6)

Learning Activity Guidelines: Given in line quality trends in a controlled operating environment, quality reports and

product specifications, learners

1. Anticipate and recognise quality problems and make adjustments to maintain standards

(NQF Level: 3)

2. Integrate various sources of information (instrument/PLC readings, quality reports,

sensory cues) to maintain standards (NQF Level: 3)

3. Recognise early warning signs from various sources of information in order to respond in

good time (NQF Level: 3)

4. Maintain quality specifications in response to variations in input material quality (NQF

Level: 3)

5. Conduct in-line quality sampling and evaluations to maintain quality control requirements

(NQF Level: 3)

6. Recognise the point at which things goes badly wrong that fall outside of normal

procedures and respond accordingly (NQF Level: 3)


1. Question understanding of the implications of deviating from a quality specification

2. Question understanding of required responses to various situations that could affect

quality standards

3. Observe monitoring of quality standards in accordance with standard procedures and

instructions

4. Observe continuity and flow of the material within quality standards

5. Observe execution of changes to equipment settings in response to instrument/ PLC

readings and quality reports in accordance with operating specifications, standard


6. Observe response to sensory cues on variations in quality standards

7. Observe collection of product samples in accordance with standard procedures and

instructions

8. Evaluate product quality standards

3. Record and communicate production data (Credits: 2)

Learning Activity Guidelines: Given basic production data and work instructions, learners

1. Interpret, summarise and report records and trends to ensure availability of accurate and

complete production information (NQF Level: 3)

2. Make calculations of basic data and trends to analyse and report production data (NQF

Level: 3)

3. Read and respond to the essence of written instructions (NQF Level: 3)


1. Question understanding of the implications of incorrect data and unavailability of data on

production reporting and planning

2. Observe collecting, collating and reporting production information in terms of process

requirements

3. Evaluate accuracy and availability of production records

Total Credits: 14

25

Exemptions



None specified 1

Provider Accreditation Requirements: Human Resources Training will be provided in close liaison with experienced line personnel

Physical Resources Learning activities will most probably take place in the workplace in a controlled, facilitated

workplace environment

Safety, Health and Environment None specified in addition to the requirements that are evident from the learning activity

guidelines

Internal Assessment of Practical Skills Modules

Specific focus must be created when presenting the practical learning modules to

develop applied competence by:

o Integrating key knowledge concepts with practical applications

o Developing practical skills by creating opportunities for learners to gain and

apply practical skills in a controlled environment

o Exploring and reflecting on variations through simulated learning experiences

(such as scenarios, case studies and controlled practical demonstrations)

related to the relevant critical cross-field outcomes – in this case:

� Identifying and solving problems in which responses display

responsible decision-making

� Working effectively in team context

� Organising and managing own work activities

� Collecting, organising and evaluating information

� Using technology effectively, showing responsibility to protecting the

health and safety of self, others and the environment

� Understanding of inter relationships within the processes of the specific

production environment.

Assessments will be conducted by a person with the relevant subject matter

expertise and experience with a proven track record of skills training in equipment

operation.

26

Work Experience Modules 2.1.4.1 711911001-WM-1: Controlled equipment operation

2.1.4.2 711911001-WM-2: Processed material availability

Controlled equipment operation

Module Number: 711911001-WM-1

NQF Level: 2

Purpose of the Module

Gain experience in controlling the operation of processing equipment at a specific production stage as part of a production team and responding to common variations in production demands and product specification.

Workplace Learning and Evaluation

In the design of this work experience module, the scope of work activity guidelines presented specifies general work activities learners must be exposed to. These must be further contextualised as competence must be gained through repeated experience in the scope of work the person will be engaged in, in the specific work context. The nature, scope, range and duration of the experience must take account of industry specific requirements related to physical settings, conditions and circumstances specific to the industry. Required experience includes independent performance under supervision and within workplace structures of authority as defined in standard operating procedures.

When gaining work experience, it is accepted that learners will perform specific activities under guidance and with support of a persons experienced in equipment operation.

Regular evaluation of learner progress and actions to address problems experienced by the learner is required. Evidence of work experience and must be recorded in a learner work record or log book and supported by observations conducted at regular intervals by a person with the relevant subject matter expertise. A subject matter expert is deemed to have a proven track record of overseeing equipment operation for a minimum of 5 years. Further support by a qualified Artisan, Engineer or Quality Expert to confirm the execution of specific activities to accepted standards is recommended. Learner response to probing questions during observations must be used to confirm understanding of and insight into complications and appropriate responses to variations related to the execution of the activity.

Evidence collected, authenticated and presented as a work experience record must clearly identify the Learner and may include:

- Records signed off and authenticated by a subject matter expert for completeness and achievement of expected results to the workplace standard

27

- Records of the nature, scope, range and duration of the experience

- Work records and forms (naturally occurring evidence)

- Self / coach and peer evaluation reports

- Third party witness statements related to the execution of specific activities such as reports from a qualified Artisan or Engineer on mechanical activities

1. Apply workplace related policies, procedures and standard

instructions (Credits: 4)

Scope of work activities:

• 1. Meet process standards for a full production cycle or a minimum of one month

(housekeeping standards, general work rules, hygiene standards, scheduled

maintenance and equipment lockout)

• 2. Participate in at least 2 SHEQ work area meetings

• 3. Conduct an evaluation of workplace risks at two occasion of the personal work area and present findings to the SHEQ representative

2. Execute specific operating procedures (Credits: 2)


• 1. Execute procedures and instructions independently; such as shift handover,

scheduled equipment stops or shut downs, scheduled product change over, cleaning in

process, pre-operational safety and mechanical inspections for a full production cycle

or a minimum of a month

3. Interaction, communication and reporting – team,

controller, support functions on controlled equipment

operation (Credits: 2)


• 1. Record and update production records for every shift for a complete production

cycle or a minimum of a month

• 2. Participate in setting work targets for a defined work period for a section

• 3. Report on the achievement of personal work targets

4. Operate stand alone, single stage equipment (Credits: 6)


• 1. Operate equipment of moderate complexity independently at a specific processing

stage for every shift under varying production demand situations (seasonal, peak production) for a complete production cycle or a minimum of a month

28

5. Perform scheduled equipment care (Credits: 2)


• 1. Assist maintenance staff with the scheduled mechanical maintenance and repair of

process equipment for a minimum of two weeks

• 2. Care for single stage, standalone equipment for every shift under varying

production demand situations (seasonal, peak production)

• 3. Complete a production cycle or a minimum of a month

Total Credits: 16

Exemptions



None specified

Contextualised Workplace Knowledge Required

• Cleaning in process (CIP) applications and procedures

• Data reporting systems

• Equipment operating parameters


• Safe working procedures (permit systems)

• Standard operating procedures and work instructions

• Workplace specific equipment settings for product ranges

• Workplace specific processes and technology

Supporting Evidence for Work Experience Records:

1. Processing logs and records

2. Processing equipment maintenance records

3. Production records – quantity and quality 4. Completed standard documentation

Workplace Resources Required

Human Resources When gaining work experience, it is accepted that learners will perform specific activities

under guidance and with support of a persons experienced in equipment operation.

Physical Resources None specified in addition to the requirements evident from the Scope of Work Activities

Safety, Health and Environment None specified in addition to the requirements evident from the Scope of Work Activities

29

Processed material availability

Module Number: 711911001-WM-2

NQF Level: 3

Purpose of the Module

Monitor and maintain product specifications / quality standards for a variety of product / material at various operating stages (first stage, intermediate and finished product), operating a range of equipment.

Workplace Learning and Evaluation

In the design of this work experience module, the scope of work activity guidelines presented specifies general work activities learners must be exposed to. These must be further contextualised as competence must be gained through repeated experience in the scope of work the person will be engaged in, in the specific work context. The nature, scope, range and duration of the experience must take account of industry specific requirements related to physical settings, conditions and circumstances specific to the industry. Required experience includes independent performance under supervision and within workplace structures of authority as defined in standard operating procedures.

When gaining work experience, it is accepted that learners will perform specific activities under guidance and with support of a persons experienced in equipment operation.

Regular evaluation of learner progress and actions to address problems experienced by the learner is required. Evidence of work experience and must be recorded in a learner work record or log book and supported by observations conducted at regular intervals by a person with the relevant subject matter expertise. A subject matter expert is deemed to have a proven track record of overseeing equipment operation for a minimum of 5 years. Further support by a qualified Artisan, Engineer or Quality Expert to confirm the execution of specific activities to accepted standards is recommended. Learner response to probing questions during observations must be used to confirm understanding of and insight into complications and appropriate responses to variations related to the execution of the activity.

Evidence collected, authenticated and presented as a work experience record must clearly identify the Learner and may include:

- Records signed off and authenticated by a subject matter expert for completeness and achievement of expected results to the workplace standard

- Records of the nature, scope, range and duration of the experience

- Work records and forms (naturally occurring evidence)

- Self / coach and peer evaluation reports

- Third party witness statements related to the execution of specific activities such as reports from a qualified Artisan or Engineer on mechanical activities

30

1. Equipment control systems, settings, instrumentation and

gauges (Credits: 4)


• 1. Read, interpret and respond to reading and signals from a range of instrumentation,

sensors and gauges

• 2. Conduct equipment control by means of equipment control technology applied at

the workplace (eg. a control panel, a PLC control unit)

• 3. Complete a production cycle or a minimum of a month

2. First stage, intermediate and finished product (Credits: 8)


• 1. Operate a range of equipment of varying complexity

• 2. Operate equipment at a minimum of 3 production stages (first stage, intermediate

and finished product) for at least one month per stage

• 3. Operate equipment at each stage for every shift under varying production demand situations (seasonal, peak production)

3. Quality testing practices, procedures and production data

(Credits: 2)


• 1. Work in a Quality Analysis Laboratory/Section for a minimum period of one week

• 2. Attend at least 2 Quality Review meetings where non-conformance reports and

market / customer queries on quality matters are addressed

• 3. Collect, label and administer samples of a variety of product at various stages of

production

• 4. Determine conformance to quality specification of materials and product (sensory

cues, basic testing equipment) of a variety of product at various stages of production for a full production cycle or a minimum of one month

4. Respond to feed stock/raw material variations and

maintain product specifications (Credits: 4)


• 1. Work in the raw material stores for a minimum period of one week

• 2. Work in final product dispatch area for a minimum period of one week

• 3. Maintain specifications within common variations in input material standards for a

complete production cycle or a minimum of a month

• 4. Maintain standards at a minimum of 3 production stages (first stage, intermediate

and finished product) for at least one month per stage

• 5. Maintain standards for every shift under varying production demand situations (seasonal, peak production)

31

Total Credits: 18

Exemptions



None specified

Contextualised Workplace Knowledge Required

• Equipment operating specifications (SHEQ)

• Product quality specifications at various stages


• Properties and characteristics of materials and products

• Quality tests and testing procedures

• Sampling procedures

• Standard operating and safety procedures

Supporting Evidence for Work Experience Records:

1. Product quality records

2. Equipment records showing consistent flow within product quality specifications 3. Completed standard documentation

Workplace Resources Required

Human Resources When gaining work experience, it is accepted that learners will perform specific activities

under guidance and with support of a persons experienced in equipment operation

Physical Resources None specified in addition to the requirements evident from the Scope of Work Activities

Safety, Health and Environment None specified in addition to the requirements evident from the Scope of Work Activities

final draft occupational curriculum for - agriseta · final draft occupational curriculum for...

Documents