Associated Assessment Criteria for Exit Level Outcome 1 (General):

• Compile a theoretical formulation for the new product based on the integration of food science and nutrition knowledge, culinary principles and skills.
• Compile food safety documentation and guidelines applicable to the finished product according to set guidelines.
• Integrate embedded food science and nutrition knowledge in selected research aspects.

Associated Assessment Criteria for Exit Level Outcome 1 (Electives):

• Apply food safety principles, processes and techniques in the assessment of the food safety system of a specific manufacturing company.
• Integrate science-based food and nutrition knowledge and culinary principles in compiling and writing food and cookery articles for specific print and on-line media.

Associated Assessment Criteria for Exit Level Outcome 2 (General):

• Take into account the needs analysis for NPD indicates that market trends, culinary trends and demographics of the target market.
• Indicate the process of development and good management of time limits, and take into account the cost of development, use of equipment and sourcing of raw materials.
• Select and train analytical sensory evaluation panellists on the applicable product attributes.
• Achieve developmental trials, including small scale production of the new product and analytical sensory evaluation.
• Select the most suitable packaging for the finished product, based on product attributes.
• Plan and conduct a consumer sensory evaluation session.
• Review the prevalence of current micronutrient deficiencies in a global, African and South African context.
• Apply aspects of legislation (i.e. nutritional content claims, health claims) on fortified food products available on the South African market.
• Indicate the link between selected bioactive foods and diseases of lifestyle supported by evidence-based food and nutrition literature.
• Identify and recommend suitable bioactive foods as a component in the prevention of diseases of lifestyle in South Africa.
• Identify and recommend suitable food additives to increase the nutrient density of nutrient poor foods in a South African context.
• Compile a comprehensive literature review covering an aspect of a research type, setting and data collection method as stipulated in an assignment brief.
• Compile a suitable research design and methodology for the provided research.

Associated Assessment Criteria for Exit Level Outcome 2 (Electives):

• Contextualise and interpret South African food safety legislation and pre-requisite programmes.
• Identify food safety training needs within a specific food manufacturing company.
• Identify the principles of good written and visual communication in the evaluation of selected food and cookery articles.
• Critically evaluate food photographs based on the principles of good food styling and food photography.
• Write cookery articles in making use of different recipe formats for different publications, considering market segmentation and editorial pitch.
• Use culinary principles and skills in the standardisation of recipes.

Associated Assessment Criteria for Exit Level Outcome 3 (General):

• Analyse the product brief for NPD according to the guidelines stipulated.
• Interpret and include the results of each trial in NPD into the subsequent trial.
• Identify, examine and analyse the etiology, physiological problems and symptoms of current micronutrient deficiencies in a South African context.
• Interpret and categorise bioactive foods and permissible food additives and their significance in the health of the South African consumer.
• Compile a research problem statement, literature review, and research methodology for a provided research.
• Interpret gathered data of the pilot study to provide research findings, conclusions, and recommendations.

Associated Assessment Criteria for Exit Level Outcome 3 (Electives):

• Assess the procedures used in testing the safety of food products and make suitable recommendations.
• Compile recommendations to improve the implementation of the system in a specific company.
• Develop processes of gathering, evaluating, managing, and producing information to write food and cookery articles.
• Describe national or international culinary trends based on reviewing recipes and food photographs.

Associated Assessment Criteria for Exit Level Outcome 4 (General):

• Reflect on new product ideas originality, creativity, and innovation.
• Discuss food fortification as a tool to relieve micronutrient deficiencies and identify innovative ideas to improve food fortification efficiency.

Associated Assessment Criteria for Exit Level Outcome 4 (Electives):

• Compile a food safety training program, considering the principles of training and the needs of the workers.
• Develop and use own ideas and opinions in writing food and cookery articles.
• Use principles of food styling, food photography, and present trends reflect innovation and creativity.

Associated Assessment Criteria for Exit Level Outcome 5 (General):

• Compile a label for the specific product in NPD that complies with present legislation.
• Develop strategies to manage and prevent micronutrient deficiencies in the South African context.
• Synthesise the role of bioactive foods and food additives in managing micronutrient deficiencies in a comprehensive review article.
• Present information from the literature review during a formal lecture logically and coherently.

Associated Assessment Criteria for Exit Level Outcome 5 (Electives):

• Review existing food labels and compile new food product labels based on present legislation.

Associated Assessment Criteria for Exit Level Outcome 6 (General):

• Master the evidence existing to indicate each of the steps in NPD.
• Review and adjust evidence in a group format to structure data collection tools.
• Critically review own work and that of other learners according to assessment guidelines.

Associated Assessment Criteria for Exit Level Outcome 6 (Electives):

• Conduct and assess a training programme successfully.
• Compile food-related content according to present trends and standards.

Associated Assessment Criteria for Exit Level Outcome 7 (General):

• Formulate the final idea for the new product based on needs analysis and ethical guidelines.
• Review and adjust participant information leaflet and consent forms considering ethical value systems.

Associated Assessment Criteria for Exit Level Outcome 7 (Electives):

• Utilize ethics in writing food articles for different mediums.

Integrated Assessment:

• Continuous assessment using formative and summative assessments.
• Balance between formative and summative assessments.
• Formative assessments develop learners' abilities and monitor progress.
• Summative assessments indicate if learning outcomes have been reached.
• Opportunity for improvement for learners not meeting learning outcomes.
• Emphasis on integrated assessments demonstrating food and nutrition knowledge and culinary skills.
• Award of qualification based on evidence of meeting exit level outcomes.