Field Sciences
Review of Science unit standards
|
Subfield |
Domain |
ID |
|
Science |
Agricultural and Horticultural Science |
9770-9772 |
|
Earth Science |
8137-8152, 12364, 12365, 14398 | |
|
Food Science |
9823-9833, 14378-14397, 16751-16755 | |
|
Physics |
8640-8649 |
NZQA National Qualifications Services (NQS) has completed the review of the unit standards listed above.
Date new versions published June 2010
Summary
NQS identified that standards in the domains Food Science, Physics, Agricultural and Horticultural Science, and Earth Science had low or no usage. It was proposed that the standards be designated expiring as they are no longer fit for purpose and they no longer meet the needs of the sector.
All accredited providers were consulted and feedback was sought on the decision to expire these Level 4, 5, and 6 standards. There were no issues raised regarding the expiry of these standards.
The domain Food Science has also been designated expiring (lapsing) as NQS has no plans to develop new standards for this domain.
Main changes
· All standards in this review were designated expiring.
· The domain Food Science was designated expiring (lapsing).
Category D unit standards will expire at the end of December 2013
Impact on classifications
The domain Food Science has been designated expiring (lapsing) and will expire when all the standards classified within it expire.
Impact on registered qualifications
|
Key to type of impact | |
|
Affected |
The qualification lists a reviewed classification (domain or subfield) in an elective set The qualification lists a standard that has changes to level or credits The qualification lists a C or D category standard |
|
Not materially affected |
The qualification lists a standard that has a new title The qualification lists a standard that has a new classification |
The following NQS qualifications are impacted by the outcome of this review and will be updated when they reviewed in 2010. The classifications and/or standards that generated the status Affected are listed in bold.
|
Ref |
Qualification Title |
Classification or ID |
|
0233 |
National Certificate in Science |
Food Science |
|
0235
|
National Diploma in Science (Level 6) with optional strands in Biology, Chemistry, Food Science, Microbiology, and Molecular Biology/Biochemistry |
8151 |
The following table identifies qualifications developed by other SSBs that are impacted by the outcome of this review. The SSB has been advised that the qualifications require revision. The standards that generated the status Affected are listed in bold.
|
Ref |
Qualification Title |
Classification or ID |
SSB Name |
|
0591 |
National Certificate in Baking (Plant Baking) (Level 4) with strands in Bread, Biscuit, Cake, and Pastry |
Food Science |
Competenz |
|
1267 |
National Certificate in Baking (Instore/Franchise) (Level 4) | ||
|
0453
|
National Diploma in Surveying (Level 6) with an optional strand in Mine Surveying |
8643, 8644, 8645, 8646 |
InfraTrain New Zealand
|
|
0640
|
National Certificate in Design (Draughting) (Level 2) |
8641
|
Detailed list of unit standards - classification, title, level, and credits
|
Key to review category | |
|
A |
Dates changed, but no other changes are made - the new version of the standard carries the same ID and a new version number |
|
B |
Changes made, but the overall outcome remains the same - the new version of the standard carries the same ID and a new version number |
|
C |
Major changes that necessitate the registration of a replacement standard with a new ID |
|
D |
Standard will expire and not be replaced |
Sciences > Science > Agricultural and Horticultural Science
|
ID |
Title |
Level |
Credit |
Review Category |
|
9770 |
Evaluate a current international issue which impacts on New Zealand primary production |
4 |
6 |
D |
|
9771 |
Evaluate the impact of a technological development on a New Zealand primary production system |
4 |
6 |
D |
|
9772 |
Research and report on literature related to an aspect of the primary production industry |
4 |
6 |
D |
Sciences > Science > Earth Science
|
ID |
Title |
Level |
Credit |
Review Category |
|
8137 |
Collect geophysical data and samples |
5 |
6 |
D |
|
8138 |
Collect geotechnical data and samples |
5 |
4 |
D |
|
8139 |
Collect geological data and rock samples |
5 |
6 |
D |
|
8140 |
Investigate, interpret and report on geological features, landforms and active processes of a site |
4 |
5 |
D |
|
8141 |
Describe and classify soils using soil maps and pedological methods |
5 |
5 |
D |
|
8142 |
Identify and classify rock and soil materials for geotechnical purposes |
5 |
6 |
D |
|
8143 |
Describe, assess and report on a contaminated site |
6 |
8 |
D |
|
8144 |
Model subsurface geological features from geophysical and geological data |
5 |
4 |
D |
|
8145 |
Read geological maps and interpret geological history |
4 |
4 |
D |
|
8146 |
Read and interpret geophysical maps |
5 |
4 |
D |
|
8147 |
Demonstrate a knowledge of the interior of the Earth and geophysical fields |
4 |
4 |
D |
|
8148 |
Describe biogeochemical cycling of elements |
5 |
4 |
D |
|
8149 |
Perform sedimentological and paleontological analyses |
6 |
6 |
|
|
8150 |
Analyse wastewaters and demonstrate an understanding of wastewater treatment and discharge |
5 |
10 |
D |
|
8151 |
Perform soil chemical analysis |
6 |
6 |
D |
|
8152 |
Collect water samples for analysis |
4 |
4 |
D |
|
12364 |
Demonstrate knowledge of soil formation and structure |
6 |
4 |
D |
|
12365 |
Demonstrate knowledge of soil fertility |
6 |
4 |
D |
|
14398 |
Describe, assess and report on a degraded landform |
6 |
7 |
D |
Sciences > Science > Food Science
|
ID |
Title |
Level |
Credit |
Review Category |
|
9823 |
Demonstrate knowledge of the evaluation of textural attributes of food and related products |
5 |
3 |
D |
|
9824 |
Demonstrate knowledge of the evaluation of flavour of food and related products |
5 |
4 |
D |
|
9825 |
Demonstrate knowledge of the evaluation of colour of food and related products |
6 |
3 |
D |
|
9826 |
Demonstrate knowledge of the process for sensory evaluation tests for food and related products |
6 |
4 |
D |
|
9827 |
Carry out sampling procedure for food and related products |
4 |
2 |
D |
|
9828 |
Demonstrate knowledge of enzymatic, chemical, and physical factors in the spoilage of food |
4 |
3 |
D |
|
9829 |
Demonstrate knowledge of factors affecting plant efficiency as applied to food processing |
4 |
3 |
D |
|
9830 |
Demonstrate knowledge of food raw materials |
4 |
3 |
D |
|
9831 |
Demonstrate knowledge of food process flow diagrams |
4 |
3 |
D |
|
9832 |
Demonstrate knowledge of the physical structure of solid food raw materials |
4 |
2 |
D |
|
9833 |
Demonstrate knowledge of water treatment and analyses |
4 |
3 |
D |
|
14378 |
Demonstrate knowledge of food preservation principles, and the nature of food processes |
5 |
3 |
D |
|
14379 |
Determine pumping requirements for a fluid food process |
5 |
1 |
D |
|
14380 |
Demonstrate knowledge of food preservation by the application of heat and anaerobic packaging |
5 |
2 |
D |
|
14381 |
Demonstrate knowledge of food preservation by the application of heat and aerobic packaging |
5 |
1 |
D |
|
14382 |
Demonstrate knowledge of heat transfer and heat exchange equipment used in food processing |
5 |
3 |
D |
|
14383 |
Demonstrate knowledge of the nutritional and energy providing aspects of human food |
4 |
2 |
D |
|
14384 |
Demonstrate knowledge of food preservation by heat removal (chilling) |
5 |
1 |
D |
|
14385 |
Demonstrate knowledge of vapour recompression refrigeration systems used in food processing |
5 |
2 |
D |
|
14386 |
Demonstrate knowledge of food preservation by heat removal (freezing) |
5 |
2 |
D |
|
14387 |
Demonstrate knowledge of food dispersions |
6 |
4 |
D |
|
14388 |
Demonstrate knowledge of the structure, function and food uses of lipids |
5 |
8 |
D |
|
14389 |
Demonstrate knowledge of the structure, properties and food uses of carbohydrates |
5 |
8 |
D |
|
14390 |
Demonstrate knowledge of the structure, properties and food uses of amino acids and proteins |
5 |
6 |
D |
|
14391 |
Demonstrate knowledge of nutrition and metabolism |
5 |
6 |
D |
|
14392 |
Demonstrate knowledge of the structure, properties and food uses of enzymes |
5 |
4 |
D |
|
14393 |
Demonstrate knowledge of food preservation by water removal (concentration) |
5 |
1 |
D |
|
14394 |
Demonstrate knowledge of food preservation by water removal (drying) |
5 |
1 |
D |
|
14395 |
Demonstrate knowledge of methods used for the separation of food components |
5 |
2 |
D |
|
14396 |
Demonstrate knowledge of methods used for the reduction of particle sizes in food processing |
5 |
1 |
D |
|
14397 |
Describe a special technique for the preservation of food |
5 |
1 |
D |
|
16751 |
Interpret and apply legislation relevant to the food scientist |
6 |
2 |
D |
|
16752 |
Analyse food packaging requirements and formulate a packaging solution |
6 |
6 |
D |
|
16753 |
Apply quality management principles in the development of a food safety programme and an HACCP plan |
6 |
4 |
D |
|
16754 |
Produce a technical report on a food processing system |
6 |
6 |
D |
|
16755 |
Produce a quality control plan for a food production process |
6 |
4 |
D |
Sciences > Science > Physics
|
ID |
Title |
Level |
Credit |
Review Category |
|
8640 |
Demonstrate knowledge of the physics of simple fluid systems |
4 |
3 |
D |
|
8641 |
Demonstrate knowledge of the physics of the properties of materials under stress |
4 |
3 |
D |
|
8642 |
Determine quantities for gas systems |
4 |
1 |
D |
|
8643 |
Demonstrate knowledge of wave theory |
4 |
3 |
D |
|
8644 |
Demonstrate knowledge of geometric optics |
4 |
4 |
D |
|
8645 |
Demonstrate knowledge of electrostatics |
4 |
3 |
D |
|
8646 |
Demonstrate knowledge of electromagnetics |
4 |
4 |
D |
|
8647 |
Demonstrate knowledge of the sources, effects and detection of radioactivity |
4 |
4 |
D |
|
8648 |
Demonstrate knowledge of fundamental concepts of quantum theory and special relativity |
5 |
3 |
D |
|
8649 |
Demonstrate a knowledge of static systems and simple machines |
4 |
3 |
D |