Palm Sunset

All our qualifications are registered with SAQA and a SETA based accreditation model is used to ensure that employees are given the opportunity to gain a recognised vocational qualification in the field they are involved, while they are employed.

Our Accredited Learnerships

  • NQF 1: Food and Beverage Handling Processes
  • NQF 2: Raw Milk and Cream Handling and Storing
  • NQF 2: Production Technology
  • NQF 3: Production Technology
  • NQF 3: Dairy Primary Processing
  • NQF 3: Food and Beverage Packaging Operations
  • NQF 3: Food Laboratory Analysis
  • NQF 3: Management: Stores and Warehousing
  • NQF 3: Winemaking
  • NQF 4: Production Technology
  • NQF 4: Dairy Manufacturing Technology
  • NQF 4: Generic Management (Food Manufacturing)

  • NQF 1: Food and Beverage Handling Processes
    NQF level 1 serves as an entry-level qualification for the food handler and will develop an integrated approach to the handling of food and related products in general. It allows learners to obtain the necessary knowledge and skills for career advancement and advancement to higher qualifications in food and beverage manufacturing areas. The main focus areas include personal and product safety in a food and beverage handling environment, elementary problem solving skills, life skills and basic food and beverage handling practices.

  • NQF 2: Milk and Cream Handling and Storing.
    This level focuses on every aspect of milk delivery at a dairy factory and includes receiving of raw milk, associated intake test, cleaning and sanitising of equipment, as well as broad knowledge of terminology, chemistry and physics, sampling procedures and good manufacturing practices.

  • NQF 2: Production Technology
    NQF level 2 provides learners with the range of learning and skills required to be able to perform a series of activities to support manufacturing, engineering and technology processes. Learners will acquire a range of skills in the identification of production parameters in manufacturing, engineering and technology industries and basic strategies to achieve them.

  • NQF 3: Production Technology
    NQF level 3 contributes to the industries in manufacturing and related fields which will allow learners to contribute and function in areas such as production planning and control, systems and maintenance, quality and occupational health and safety. Learners who will typically embark on this qualification are individuals who have an interest in a career in production technology. The production technology competencies incorporated in this qualification can also be offered as support skills programmes to incumbents in any other manufacturing, engineering and technology field qualifications.

  • NQF 3: Dairy Primary Processing
    Upon completion of the NQF level 2 (above), trainees can add to their knowledge and skills by completing NQF level 3 and gaining the required knowledge on the processing of raw milk, in terms of pasteurisation, homogenization, standardization and quality tests involved, as well as becoming acquainted with quality control, quality assurance and CCPs.

  • NQF 3: Food and Beverage Packaging Operations
    This qualification will equip learners to produce packaged food or beverage product by operating, controlling and maintaining a primary or secondary packaging process (automated) within a food manufacturing environment whilst applying food safety, personal safety, quality assurance and monitoring critical control points.

    This qualification, although developed specifically for the food and beverage industry, also provides the flexibility for learners to articulate to other manufacturing environments such as fast-moving consumable products, as well as the pharmaceutical and chemical industries.

  • NQF 3: Food Laboratory Analysis
    NQF level 3 offers extensive knowledge and skills regarding quality and laboratory quality tests i.e. sensory, chemical, compositional and microbiological analysis of raw milk and dairy products. The person will also be able to perform basic analytical tests and specialised laboratory techniques and procedures on a range of food products within the specialisation area(s) of his/her choice.

  • NQF 3: Management: Stores and Warehousing
    As a qualification that covers management, it provides a framework for learners to develop competencies that will enable them to become competent junior managers. It provides an opportunity for learners to learn and apply academic skills in relation to management. The focus provided by FMCG Training Solutions in this qualification is on the specialisation of Stores and Warehousing Management.

  • NQF 3: Winemaking
    A person acquiring this qualification will enable them to work in a winemaking environment by performing all the necessary processes applicable to his/her work environment, from intake of the raw material (grapes) to winemaking and presentation of the final product (wine) for packaging/bottling. By applying quality control practices throughout the process, the learner will contribute to the quality assurance and food safety requirements of the final product.

  • NQF 4: Production Technology

    This qualification provides learners with the range of learning and skills required to be able to perform a series of activities to support manufacturing, engineering and technology processes. Learners will acquire a range of skills in the identification of production parameters in manufacturing, engineering and technology industries and basic strategies to achieve them. The qualifying learner will be able to:

    • Measure, control and improve factors influencing productivity.
    • Contribute to budgeting processes in an operational unit to optimise resources.
    • Solve operational problems in production process.
    • Promote, implement and maintain procedures that support quality assurance and control.

    NQF 4: Dairy Manufacturing Technology
  • Completing NQF level 4 will ensure candidates attain a FET certificate in a specific field of dairy product manufacturing, which would include manufacturing of the specific product, quality tests associated with the product, as well as packaging of the final product. Specialisations would include a variety of different dairy products such as cheese types, yoghurt, butter and milk powder to name a few.

  • NQF 4: Generic Management (Food Manufacturing)
    This qualification lays the foundation for the development of management qualifications across various sectors and industries. The specific stream of the programme specifically develops management competencies required by learners in food and beverage manufacturing, particularly those who are currently operating as junior managers. The qualification introduces key terms, rules, concepts, principles and practices of management that will enable learners to be informed managers in any occupation. It has also been developed to enable managers or prospective managers to access higher education and provide flexible access to lifelong learning. The scope of management covers four domains: leadership, self-management, people management and management practices.

All our credit-bearing learnership programmes can be categorised under either category B, C or D on your skills development section of your BBBEE scorecards.

Downloads

NQF 1: Food and Beverage Handling Processes - Fact Sheet Download

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NQF 2: Raw Milk and Cream Handling and Storing - Fact Sheet Download

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NQF 3: Dairy Primary Processing - Fact Sheet Download

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NQF 3: Food Laboratory Analysis - Fact Sheet Download

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NQF 3: Food and Beverage Packaging Operations - Fact Sheet Download

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NQF 3: Management: Stores and Warehousing - Fact Sheet Download

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NQF 4: Dairy Manufacturing Technology - Fact Sheet Download

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NQF 4: Generic Management - Fact Sheet Download

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