1
Annexes Documentation used
for the Credit Transfer
2
Annex 1 List of Units considered for the Systematic Credit
Transfer
3
Survey on Common units based on EEQ exercise
a) Units from two generations of courses
In this case, the list of units is not established, but the courses concerned are identified
Programme Area Units from these courses
Agriculture and Horticulture Advanced Certificate in Agriculture
Advanced Certificate in Horticulture
Certificate in General Agriculture (I and II)
Health Diploma in Nursing
Certificate in Nursing
Certificate in Dental Therapy
Advanced Certificate in Oral Health Care
Diploma in Pharmaceutical Sciences
Certificate in Pharmaceutical Dispensing
Diploma in Bio-Medical Sciences
Certificate in Biomedical Laboratory Sciences
Policing Certificate in Policing
Certificate for Recruit Police Officer
Certificate for Cadet Police Officer
Visual Arts Higher Certificate in Fashion and Textile
Basic Certificate in Textile
Basic Certificate in Fashion
Hospitality and Tourism Certificate in Wellness and Spa
Advanced Certificate in Wellness and Spa
b) Units from programmes of the same institution
Programme Area Units from these courses
Health Diploma in Nursing
Certificate in Health Care Assisting
Diploma in Nursing
Advanced Certificate in Oral Health Care
Diploma in Pharmaceutical Sciences
Diploma in Bio-Medical Sciences
Diploma in Social Work
Diploma in Environmental Health
Advanced Diploma in Anaesthesia and Critical Care Nursing
Advanced Diploma in Mental Health
4
Advanced Diploma in Health and Safety
Fire Fighting Certificate for Recruit Fire Fighter
Certificate for Operational Fire Fighter
Certificate in Maritime Fire Fighting
Certificate in Industrial Fire Fighting I
Business Studies and
Accounting
Diploma in Secretarial Studies
Diploma in Accounting
Advanced Diploma in Accounting
Visual Arts Higher Certificate in Fashion and Textile
Higher Certificate in Design
Higher Certificate in Design
Certificate in Fine Arts
Basic Certificate in Fine Arts
Basic Certificate in Graphics
Hospitality and Tourism Basic Bar Service Skills Certificate
Basic Restaurant Service Certificate
Basic Restaurant and Bar Service Skills Certificate (JS)
Certificate in Restaurant and Bar Services
Advanced Certificate in Restaurant and Bar Services
Advanced Diploma in Hospitality Management
Basic Housekeeping and Laundry Certificate
Basic Housekeeping (JS) Certificate
Basic Housekeeping and Laundry Certificate (VDS)
Certificate in Accommodation Operations and Services
Basic Pastry and Baking Certificate
Basic Kitchen Certificate
Basic Certificate in Food Production & Culinary Arts (JS)
Basic Certificate in Food production & Culinary Arts (VDS)
Certificate in Food Production and Culinary Arts
Advanced Certificate in Food production and Culinary Arts
Advanced Diploma in Hospitality Management
Basic Hotel rooms Reservation and Sales Techniques
Telephone communications and etiquette Certificate
Basic Front Office Cashiering & Night Auditing Certificate
Basic Reception Skills Certificate
Basic Guest Relations Certificate
Basic Certificate in Front Office and Guest Relations (JS)
Basic Certificate in Front Office and Guest Relations (VDS)
Certificate in Reception Operations and Services
Advanced Certificate in Reception operations and Services
5
Advanced Diploma in Hospitality Management
Basic Tour guiding Skills Certificate
Basic Tour guiding Skills Certificate (JS)
Basic Tour guiding Skills Certificate (VDS)
Advanced Certificate in Tourism and Tour guiding
Education Diploma in Primary Education
Diploma in Secondary Education
Advanced Diploma in Education
Certificate in Technology and Enterprise
Certificate in Day Care Management, Child Care and Education
Advanced Diploma in Educational Leadership
Post-Graduate Certificate/ Certificate in Education
Certificate in Physical Education
Maritime Studies Certificate in Navigation (60 miles)
Certificate in navigation (10 miles)
Deck Certificate
Advanced Deck Certificate
Advanced Certificate in Fisheries Sciences
Certificate in Fisheries Sciences
More specifically, at least these units have been identified
Common areas Competencies Course involved
Applied Science Nutrition Food production
Restaurant and Bar
Nutrition Pharmaceutical dispensing
Nursing
EHO
Anatomy and physiology Emergency medical Technician
Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
EHO
Pharmacology Emergency medical Technician
Nursing
Basic microbiology Emergency medical Technician
Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
EHO
Infection control Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
Communicable diseases Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
EHO
6
Apply sampling techniques in the
context of …
Biomedical technician
EHO
Apply mathematical skills in the context
of …
Fashion and textile design
Fine arts and graphics
Apply mathematical skills in the context
of …
Carpentry and joinery
Mechanical engineering
Apply mathematical skills in the context
of …
Restaurant and Bar
Front office
Apply mathematical skills in the context
of …
Agriculture
Horticulture
Apply mathematical skills in the context
of …
Pharmaceutical dispensing
Biomedical technician
Apply statistical skills in the context of
…
Emergency medical Technician
Pharmaceutical dispensing (epidem.)
Biomedical technician (epidem.)
Dental surgery (epidem.)
Nursing (epidem.)
Records clerk
EHO (epidem.) Basic chemistry Pharmaceutical dispensing
Biomedical technician (bio)
Sociology in the context … Primary teaching
Secondary teaching
Sociology in the context … Emergency medical Technician
Pharmaceutical dispensing
Dental surgery
Nursing
Records clerk
EHO
Psychology in the context … Emergency medical Technician
Pharmaceutical dispensing
Dental surgery
Nursing
Records clerk
EHO
Health promotion and education Emergency medical Technician
Pharmaceutical dispensing
Dental surgery
Nursing
EHO
Research Primary teaching
Secondary teaching
Research Fashion and textile design
Fine arts and graphics
Research Agriculture
Horticulture
Research Emergency medical Technician
Pharmaceutical dispensing
Biomedical technician
Nursing
Professional development Primary teaching
Secondary teaching
Professional development Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
Records clerk
Arts elements Fashion and textile design
Fine arts and graphics
Socio-cultural knowledge of tourism
generating countries
Food production
Tourism and tour guiding
Front office
7
Communication French for oral and written
communication
Fisheries science
Navigation and seamanship
Marine mechanics
French for oral and written
communication
Primary teaching
Secondary teaching
French for oral and written
communication
Fashion and textile design
Fine arts and graphics
French for oral and written
communication
Food production
Tourism and tour guiding
Restaurant and Bar
Front office
French for oral and written
communication
Agriculture
Horticulture
French for oral and written
communication
Emergency medical Technician
Pharmaceutical dispensing
Dental surgery
Records clerk
EHO
Kreol for oral and written
communication
Primary teaching
Secondary teaching
Spanish for oral communication
Fisheries science
Navigation and seamanship
Marine Mechanics
German for oral communication Food production
Restaurant and Bar
Front office
Russian for oral communication Restaurant and Bar
Front office
Italian for oral communication Food production
Tourism and tour guiding
Restaurant and Bar
Front office
Chinese for oral communication Restaurant and Bar
Front office
Apply communication skills in the
context of …
Fisheries science
Navigation and seamanship
Marine Mechanics
Apply communication skills in the
context of … Primary teaching
Secondary teaching
Apply communication skills in the
context of … Fashion and textile design
Fine arts and graphics
Apply communication skills in the
context of … Carpentry and joinery
Mechanical engineering
Apply communication skills in the
context of … Food production
Tourism and tour guiding
Front office
Apply communication skills in the
context of … Agriculture
Horticulture
Apply communication skills in the
context of … Emergency medical Technician
Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
Records clerk
EHO
Apply radio and telecommunication
skills
Fisheries science
Navigation and seamanship
Marine Mechanics
Health and safety Apply swimming and diving techniques
Fisheries science
Navigation and seamanship
8
Marine Mechanics
Apply elementary first aid techniques
Fisheries science
Navigation and seamanship
Marine Mechanics
Apply elementary first aid techniques
Food production
Front office
Apply elementary first aid techniques
Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
Records clerk
EHO
Demonstrate life saving skills
Fisheries science
Navigation and seamanship
Marine Mechanics
Apply basic fire prevention and fire
fighting techniques on board vessel
Fisheries science
Navigation and seamanship
Marine Mechanics
Apply health and safety procedures
(PSSR, PST)
Fisheries science
Navigation and seamanship
Marine Mechanics
Apply health and safety procedures Primary teaching
Secondary teaching
Apply health and safety procedures Fashion and textile design
Fine arts and graphics
Apply health and safety procedures Carpentry and joinery
Mechanical engineering
Apply health and safety procedures Food production
Tourism and tour guiding
Restaurant and Bar
Front office
Apply health and safety procedures Agriculture
Horticulture
Management Apply administrative and basic
accounting skills in the context of …
Fisheries science
Navigation and seamanship
Marine Mechanics
Apply administrative and basic
accounting skills in the context of …
Pharmaceutical dispensing
Records clerk
Apply basic marketing and customer
care principles and practices
Fisheries science
Navigation and seamanship
Marine Mechanics
Apply basic marketing and customer
care principles and practices
Fashion and textile design
Fine arts and graphics
Apply basic marketing and customer
care principles and practices
Carpentry and joinery
Mechanical engineering
Apply basic marketing and customer
care principles and practices
Food production
Tourism and tour guiding
Restaurant and Bar
Front office
Apply basic marketing and customer
care principles and practices Agriculture
Horticulture
Apply basic marketing and customer
care principles and practices Dental surgery
Records clerk
Apply HACCP and quality control
principles and practices
Fisheries science
EHO Management in the context of … Primary teaching
Secondary teaching
Management in the context of … Carpentry and joinery
Mechanical engineering
Management in the context of … Food production
9
Tourism and tour guiding
Restaurant and Bar
Front office
Management in the context of … Agriculture
Horticulture
Management in the context of … Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
Records clerk
EHO
Project Fashion and textile design
Fine arts and graphics
Project Carpentry and joinery
Mechanical engineering
Basic accounting and costing Carpentry and joinery
Mechanical engineering
Basic accounting and costing Agriculture
Horticulture
Entrepreneurship Agriculture
Horticulture
Stock management Agriculture
Horticulture
Stock management Biomedical technician
Records clerk
Organistional structure Food production
Front office
c) Units from courses and programmes of different institutions
These cases have been identified. The font of the courses is related to programme areas and therefore to the relevant training
institutions
Common areas Competencies Course involved
Applied Science Nutrition Food production
Restaurant and Bar
Pharmaceutical dispensing
Nursing
EHO
Anatomy and physiology Emergency medical Technician
Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
EHO
10
Policing
Apply sampling techniques in the
context of fisheries science
Fisheries science
Biomedical technician
EHO
Apply mathematical skills in the context
of …
Fisheries science
Fashion and textile design
Fine arts and graphics
Secretarial studies
Carpentry and joinery
Mechanical engineering
Restaurant and Bar
Front office
Agriculture
Horticulture
Pharmaceutical dispensing
Biomedical technician
Apply statistical skills in the context of
…
Fisheries science
Secretarial studies
Front office
Emergency medical Technician
Pharmaceutical dispensing (epidem.)
Biomedical technician (epidem.)
Dental surgery (epidem.)
Nursing (epidem.)
Records clerk
EHO (epidem.) Physics Marine Mechanics
Mechanical engineering
Basic chemistry Marine Mechanics
Mechanical engineering
Pharmaceutical dispensing
Biomedical technician (bio)
Child and early-adolescent development Primary teaching
Nursing
Adolescent development Secondary teacher
Nursing
Sociology in the context … Primary teaching
Secondary teaching
Emergency medical Technician
Pharmaceutical dispensing
Dental surgery
Nursing
Records clerk
EHO
Psychology in the context … Front office
Emergency medical Technician
Pharmaceutical dispensing
Dental surgery
Nursing
Records clerk
EHO
Research Primary teaching
Secondary teaching
Fashion and textile design
Fine arts and graphics
Secretarial studies
Mechanical engineering
Food production
Agriculture
Horticulture
Emergency medical Technician
Pharmaceutical dispensing
Biomedical technician
11
Nursing
Professional development Primary teaching
Secondary teaching
Fine arts and graphics
Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
Records clerk
Arts elements Fashion and textile design
Fine arts and graphics
Horticulture
Pharmaceutical dispensing
Communication French for oral and written
communication
Fisheries science
Navigation and seamanship
Marine mechanics
Primary teaching
Secondary teaching
Fashion and textile design
Fine arts and graphics
Secretarial studies
Mechanical engineering
Food production
Tourism and tour guiding
Restaurant and Bar
Front office
Agriculture
Horticulture
Emergency medical Technician
Pharmaceutical dispensing
Dental surgery
Records clerk
EHO Kreol for oral and written
communication
Primary teaching
Secondary teaching
EHO
German for oral communication Navigation and Seamanship
Food production
Restaurant and Bar
Front office
Russian for oral communication Navigation and Seamanship
Restaurant and Bar
Front office
Apply communication skills in the
context of …
Fisheries science
Navigation and seamanship
Marine Mechanics
Primary teaching
Secondary teaching
Fashion and textile design
Fine arts and graphics
Secretarial studies
Carpentry and joinery
Mechanical engineering
Food production
Tourism and tour guiding
Front office
Agriculture
Horticulture
Emergency medical Technician
Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
Records clerk
12
EHO
Policing
Telephone techniques Secretarial studies
Front office
Health and safety Apply swimming and diving techniques
Fisheries science
Navigation and seamanship
Marine Mechanics
Emergency medical Technician Apply elementary first aid techniques
Fisheries science
Navigation and seamanship
Marine Mechanics
Food production
Front office
Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
Records clerk
EHO Demonstrate life saving skills
Fisheries science
Navigation and seamanship
Marine Mechanics
Tourism and tour guiding
Emergency medical Technician Apply basic fire prevention and fire
fighting techniques
Fisheries science
Navigation and seamanship
Marine Mechanics
Mechanical engineering Apply health and safety procedures
(PSSR, PST)
Fisheries science
Navigation and seamanship
Marine Mechanics
Primary teaching
Secondary teaching
Fashion and textile design
Fine arts and graphics
Carpentry and joinery
Mechanical engineering
Food production
Tourism and tour guiding
Restaurant and Bar
Front office
Agriculture
Horticulture
Biomedical technician Management Apply administrative and basic
accounting skills in the context of …
Fisheries science
Navigation and seamanship
Secretarial studies
Marine Mechanics
Fine arts and graphics
Front office
Pharmaceutical dispensing
Records clerk Apply basic marketing and customer
care principles and practices
Fisheries science
Navigation and seamanship
Marine Mechanics
Fashion and textile design
Fine arts and graphics
Secretarial studies
Carpentry and joinery
Mechanical engineering
Food production
Tourism and tour guiding
Restaurant and Bar
Front office
Agriculture
13
Horticulture
Dental surgery
Records clerk Management in the context
of …
Primary teaching
Secondary teaching
Fashion and textile design
Secretarial studies
Carpentry and joinery
Mechanical engineering
Food production
Tourism and tour guiding
Restaurant and Bar
Front office
Agriculture
Horticulture
Pharmaceutical dispensing
Biomedical technician
Dental surgery
Nursing
Records clerk
EHO
Policing
Project Fashion and textile design
Fine arts and graphics
Carpentry and joinery
Mechanical engineering
Basic accounting and costing Carpentry and joinery
Mechanical engineering
Food production
Agriculture
Horticulture
Entrepreneurship Carpentry and joinery
Agriculture
Horticulture
Stock management Mechanical engineering
Restaurant and Bar
Agriculture
Horticulture
Biomedical technician
Records clerk
Organistional structure Secretarial studies
Food production
Front office
14
Annex 2 Empty format for the Evaluation of the Potential
equivalence
15
Evaluation of the Potential of equivalence Unit
Course
NQF Level
Types of source document
(e.g.: unit standards or
Objectives and standards,
Unit Framework Plans,
Course Handbook or
Course Outlines, Unit,
Module or Subject
Outlines, Scheme of Work)
Elements of competency
Percentage of potential
equivalence- Element of
Competency (1 element)
Content
Percentage of potential
equivalence-Content
(>25%)
Number of notional hours
Number of Credits
Percentage of potential
equivalence-Number of
notional hours (>=15 n.h)
16
Annex 3 Qualifications Map of the NQF
17
18
19
Annex 4 List of Professional bodies recognized by SQA
20
List of Professional bodies recognised by SQA
Name Sector/Industry
21
22
Annex 5 Empty format of the list presented to Professional bodies
Systematic Credit Transfer process
23
Professional body involved: ______________________________________________ Qualification: _________________________________________________________ List of Units concerned
Units served as benchmark
Institution Course Unit
24
Annex 6 List of units presented to Nursing Council- Example
25
Systematic Credit Transfer process
26
Professional body involved: ______________________________________________ Qualification: _________________________________________________________ List of Units concerned
Units served as benchmark
Institution Course Unit
Nutrition NIHSS Diploma in Pharmaceutical Science
Diploma in Environmental Health
Nutrition Nutrition
STA Advanced Certificate in Food production and Culinary Arts
Advanced Certificate in Restaurant and Bar
Nutrition Nutrition
Anatomy and Physiology
NIHSS Diploma in Pharmaceutical Science
Diploma in Environmental Health
Diploma in Biomedical Science
Advanced Certificate in Oral Health
Anatomy and Physiology Anatomy and Physiology Anatomy and Physiology
SPA Advanced Certificate in Policing
Anatomy and Physiology
Pharmacy NIHSS Diploma in Pharmaceutical Science
27
Infection Control NIHSS Diploma in Pharmaceutical Science
Diploma in Biomedical Science
Advanced Certificate in Oral Health
Infection Control Infection Control Infection Control
Communicable diseases
NIHSS Diploma in Pharmaceutical Science
Diploma in Environmental Health
Diploma in Biomedical Science
Advanced Certificate in Oral Health
Communicable diseases Communicable diseases Communicable diseases Communicable diseases
Epidemiology NIHSS Diploma in Pharmaceutical Science
Diploma in Environmental Health
Diploma in Biomedical Science
Advanced Certificate in Oral Health
Epidemiology Epidemiology Epidemiology Epidemiology
MTC Advanced Certificate in Fisheries Science
Statistics
SoB&A Diploma in Secretarial Studies
Statistics
STA Advanced Certificate in Reception Operations and Front Office
Statistics
Sociology NIHSS Diploma in Sociology
28
Pharmaceutical Science
Diploma in Environmental Health
Diploma in Biomedical Science
Advanced Certificate in Oral Health
Sociology Sociology Sociology
School of Education
Diploma in Primary Education Teaching
Diploma in Secondary Education Teaching
Sociology Sociology
Psychology NIHSS Diploma in Pharmaceutical Science
Diploma in Environmental Health
Diploma in Biomedical Science
Advanced Certificate in Oral Health
Psychology Psychology Psychology Psychology
STA Advanced Certificate in Reception Operations and Front Office
Psychology
Health promotion and Education
NIHSS Diploma in Pharmaceutical Science
Diploma in Environmental Health
Diploma in Biomedical Science
Advanced Certificate in Oral Health
Health promotion and Education Health promotion and Education Health promotion and Education Health promotion and Education
29
Research NIHSS Diploma in Pharmaceutical Science
Diploma in Environmental Health
Diploma in Biomedical Science
Research Research Research
School of Education
Diploma in Primary Education Teaching
Diploma in Secondary Education Teaching
Research
School of Visual Arts
Advanced Certificate in Fashion and Textile Design
Advanced Certificate in Fine Arts and Graphics
Research Research
School of Business Studies and Accounting
Diploma in secretarial Studies
Research
SIT Advanced Certificate in Mechanical engineering
Research
STA Advanced Certificate in Food Production and Culinary Arts
Research
SAHTC Advanced Certificate in Agriculture
Advanced Certificate in Horticulture
Research Research
30
Professional Development
NIHSS Diploma in Pharmaceutical Science
Diploma in Environmental Health
Diploma in Biomedical Science
Advanced Certificate in Oral Health
Professional Development Professional Development Professional Development Professional Development
School of Education
Diploma in Primary Education Teaching
Diploma in Secondary Education Teaching
Professional Development Professional Development
School of Visual Arts
Advanced Certificate in Fine Arts and Graphics
Professional Development
Communication skills
NIHSS Diploma in Pharmaceutical Science
Diploma in Environmental Health
Diploma in Biomedical Science
Advanced Certificate in Oral Health
Communication skills Communication skills Communication skills Communication skills
MTC Advanced Certificate in Fisheries Science
Advanced Certificate in Navigation and Seamanship
Advanced Certificate in Marine Mechanics
Communication skills Communication skills Communication skills
School of Diploma in Primary Communication skills
31
Education Education Teaching
Diploma in Secondary Education Teaching
Communication skills
School of Visual Arts
Advanced Certificate in Fashion and Textile Design
Advanced Certificate in Fine Arts and Graphics
Communication skills Communication skills
School of Business Studies and Accounting
Diploma in secretarial Studies
Communication skills
SIT Advanced Certificate in Mechanical engineering
Advanced Certificate in Carpentry and Joinery
Communication skills Communication skills
STA Advanced Certificate in Food Production and Culinary Arts
Advanced Certificate in Tourism and Tour Guiding
Advanced Certificate in Reception Operations and Front Office
Communication skills Communication skills Communication skills
SAHTC Advanced Certificate in Agriculture
Advanced Certificate in
Communication skills Communication skills
32
Horticulture
SPA Advanced Certificate in Policing
Communication skills
First Aid NIHSS Diploma in Pharmaceutical Science
Diploma in Environmental Health
Diploma in Biomedical Science
Advanced Certificate in Oral Health
First Aid First Aid First Aid First Aid
MTC Advanced Certificate in Fisheries Science
Advanced Certificate in Navigation and Seamanship
Advanced Certificate in Marine Mechanics
First Aid First Aid First Aid
STA Advanced Certificate in Food Production and Culinary Arts
Advanced Certificate in Reception Operations and Front Office
First Aid First Aid
Management NIHSS Diploma in Pharmaceutical Science
Diploma in Environmental Health
Diploma in Biomedical Science
Management Management Management
33
Advanced Certificate in Oral Health
Management
School of Education
Diploma in Primary Education Teaching
Diploma in Secondary Education Teaching
Management Management
School of Visual Arts
Advanced Certificate in Fashion and Textile Design
Management
School of Business Studies and Accounting
Diploma in secretarial Studies
Management
SIT Advanced Certificate in Mechanical engineering
Advanced Certificate in Carpentry and Joinery
Management Management
STA Advanced Certificate in Food Production and Culinary Arts
Advanced Certificate in Restaurant and Bar
Advanced Certificate in Tourism and Tour Guiding
Advanced Certificate in Reception Operations and Front Office
Management Management Management Management
34
SAHTC Advanced Certificate in Agriculture
Advanced Certificate in Horticulture
Management Management
SPA Advanced Certificate in Policing
Management
Child and Early-Adolescent development
School of Education
Diploma in Primary Education Teaching
Child and Early-Adolescent development
Adolescent development
School of Education
Diploma in Secondary Education Teaching
Adolescent development
35
Annex 7 List of the qualifications and units evaluated in the EEQ
and Course Validation processes
36
Annex 8 Empty Matrix for Credit Transfer
37
Matrix for Credit Transfer Qualification targeted: _______________________________ (Level _____) Qualification obtained: _______________________________ (Year of completion: ______) (Level __________)
Post-Secondary Institution in charge of the delivery: ________________________________________
Post-Secondary Institution in charge of the delivery for the qualification targeted: _________________________________________
RESULTS
Types of source document Unit standards or Objectives and Standards Unit Framework Plans Course Handbook or Course Outlines Module or Subject Outlines Scheme of Work
Types of source document Unit standards or Objectives and Standards Unit Framework Plans Course Handbook or Course Outlines Module or Subject Outlines Scheme of Work
Unit Title Content (Main element of contents)
Semester/ Duration
Unit Title Content (Main element of contents)
Semester/ Duration
Elements of Competency involved
Type of Assessment Elements of Competency involved
Type of Assessment
38
Annex 9 Table for Establishment of non-contact hours
39
Table of Non-contact hours
Proportion of notional hours (for non-contact hours)
Ph.D X 3
Master X 2
Degree X 2
Advanced Diploma 1.5 to 2
Diploma 1 to 2
Advanced Certificate 0.5 to 1
Certificate 0.5 to 1
Distance learning : 5/2 vrs contact hours
40
Annex 10 Completed Matrix of Microbiology
41
Qualification targeted: _Advanced Certificate in Oral Health Care__________ (Level __4__) Qualification obtained: _Certificate in Dental Surgery Assisting_ (Year of completion: _1993_) (Level _4 provisional_)
Post-Secondary Institution in charge of the delivery: ____NIHSS______________________________
Post-Secondary Institution in charge of the delivery for the qualification targeted: _____NIHSS_______________________________
Types of source document Unit standards or Objectives and Standards Unit Framework Plans Course Handbook or Course Outlines Module or Subject Outlines Scheme of Work
Types of source document Unit standards or Objectives and Standards Unit Framework Plans Course Handbook or Course Outlines Module or Subject Outlines Scheme of Work
Unit Title Content (Main element of contents)
Semester/ Duration
Unit Title Content (Main element of contents)
Semester/ Duration
RESULTS
Microbiology and sterilization Occupational hazards
1. Introduction – virus, bacteria, fungi
2. Mode of entry and method of transmission
3. Principles of sterilization, disinfections, antiseptics
4. Methods of sterilization – dry heat, boiling water, autoclave, chemical, advantages and disadvantages to each method
5. Preferred methods of sterilization –
End c.h:16 hrs n.c.h: 8 hrs
Microbiology 1. General classification, role, structure and significance of micro-organisms
2. Growth of micro-organisms
3. Sources and spread of micro-organisms
4. Infection prevention and measures
5. Application of infection prevention and measures
Semester 2/ 30 hours
Yes Justifications:
Most of the content is covered
80% (24/30) of the notional hours are covered but the unit was at the end of the course
42
instruments, equipment. Surfaces, floors
6. Prevention of cross-infection in the dental clinic
Elements of Competency involved
Type of Assessment Elements of Competency involved
Type of Assessment Results
List the groups of micro-organisms according to their form
List the mode of entry of micro-organisms
List and give examples of the methods of transmission of micro-organisms
Describe the various methods of sterilization, and the advantages and disadvantages of each method
Explain the concept of cross-infection
Apply techniques to prevent the cross-infection in the dental clinic
Take necessary precautions to eliminate or reduce the hazards
Written assessment Practical
Demonstrate understanding of the general classification, role, structure and significance of micro-organisms
Demonstrate understanding of the growth of micro-organisms
Demonstrate understanding of the sources and spread of micro-organisms
Demonstrate understanding on infection prevention and control measures
Apply infection prevention and control measures
Exams short and long structured questions Practical demonstrations Small study and analysis
Yes Justifications: Adequacy of the level of the Elements of competency:
Demonstration of understanding
Application of skills Types of assessment strategies are fairly relevant and equivalent
43
Annex 11 Completed Matrix of Dental and Human Anatomy
44
Matrix for Credit Transfer Qualification targeted: _Advanced Certificate in Oral Health Care__________ (Level __4__) Qualification obtained: _Certificate in Dental Surgery Assisting_ (Year of completion: _1993_) (Level _4 provisional_)
Post-Secondary Institution in charge of the delivery: ____NIHSS______________________________
Post-Secondary Institution in charge of the delivery for the qualification targeted: _____NIHSS_______________________________
Types of source document Unit standards or Objectives and Standards Unit Framework Plans Course Handbook or Course Outlines Module or Subject Outlines Scheme of Work
Types of source document Unit standards or Objectives and Standards Unit Framework Plans Course Handbook or Course Outlines Module or Subject Outlines Scheme of Work
Unit Title Content (Main element of contents)
Semester/ Duration
Unit Title Content (Main element of contents)
Semester/ Duration
RESULTS
Anatomy and Physiology
1. Cardio-vascular system: function and structure of blood vessels, heart, position and composition of blood
2. Digestive system, the function of the tongue, saliva, stomach, large and small intestine
3. Respiratory system, the organs functions, position
4. The mandible and maxilla, structure,
1st year/
c.h:21 hrs n.c.h:11hrs
Dental and Human Anatomy
1. Structure and function of all the systems (respiratory, cardio, digestive, urinary, endocrine, nervous, skeletal and muscular, lymphatic, reproductive)
2. Anatomical feature of the maxilla and the mandible
3. Muscles of mastication
4. Pathway of the nerves supplying the
Semester 1/ 120 hours
No Justifications:
50% approximately of the content is covered for the complete unit but 100% for the specialised one
27% (32/120) approximately of the notional hours are covered for the complete unit but 53% (32/60) for the specialized one
45
Dental Anatomy
specific anatomical landmarks
1. Functions and types of teeth
2. Surfaces of teeth 3. Palmer notation and
universal code of charting
4. Eruption time and sequence of both dentitions
5. Dental abnormalities 6. Structure and
function of –cardiovacular, digestive and respiratory system
7. Anatomical feature of the maxilla and the mandible
8. Muscles of mastication
9. Pathway of the nerves supplying the teeth, jaws and face
10. Anatomy of the mouth and supporting structures
teeth, jaws and face 5. Anatomy of the
mouth and supporting structures
6. Functions and types of teeth
7. Surfaces of teeth 8. Palmer notation and
universal code of charting
9. Eruption time and sequence of both dentitions
10. Dental abnormalities
Elements of Competency involved
Type of Assessment Elements of Competency involved
Type of Assessment Results
Describe briefly the cardio-vascular,
Written assessment Demonstrate understanding of the
Written assessment Yes Justifications:
46
digestive and respiratory systems
List the gross anatomical features of the maxilla and mandible
List the muscles of mastication
Describe the pathway of the nerves supplying the teeth, jaws and face (Trigeminal Nerves)
Identify the gross anatomy of the mouth and supporting structures
Identify the gross anatomy of the teeth
Identify the 4 different types of teeth
List the surfaces of the teeth and chart using Palmer’s notation
List abnormalities concerned with tooth development
List the eruption times of all teeth
organization of the human body
Demonstrate understanding of the structure and functions of different systems of the human body
Demonstrate understanding of the structure and functions of the teeth
Adequacy of the level of the Elements of competency:
Demonstration of understanding
Types of assessment strategies are fairly relevant and equivalent
47
Annex 12 Completed Matrix of Communication skills
48
Matrix for Credit Transfer Qualification targeted: _Advanced Certificate in Oral Health Care__________ (Level __4__) Qualification obtained: _Certificate in Dental Surgery Assisting_ (Year of completion: _1993_) (Level _4 provisional_)
Post-Secondary Institution in charge of the delivery: ____NIHSS______________________________
Post-Secondary Institution in charge of the delivery for the qualification targeted: _____NIHSS_______________________________
Types of source document Unit standards or Objectives and Standards Unit Framework Plans Course Handbook or Course Outlines Module or Subject Outlines Scheme of Work
Types of source document Unit standards or Objectives and Standards Unit Framework Plans Course Handbook or Course Outlines Module or Subject Outlines Scheme of Work
Unit Title Content (Main element of contents)
Semester/ Duration
Unit Title Content (Main element of contents)
Semester/ Duration
RESULTS
General Dental Assisting
11. Communication skills 1st year/
c.h:4 hrs n.c.h:2hrs
Communication skills
1. Definition 2. Process of
communication 3. Purpose 4. Communication
barriers 5. Factors promoting
communication 6. Personality 7. Ethical and moral
values 8. Intrapersonal skills 9. Interpersonal skills 10. Relationship with
clients 11. Appropriate language
used 12. Strategies to deal with
Semester 1/ 30 hours
No Justifications:
6% approximately of the content is covered, and the content is outdated
20% (6/30) approximately of the notional hours are covered
49
complaints 13. Communication ethics 14. Values and beliefs of
clients 15. Communication with
individuals at different Hierarchical levels
16. Telephone techniques
17. Letters and emails Elements of Competency involved
Type of Assessment Elements of Competency involved
Type of Assessment Results
State the elements involved in the communication process
Written assessment Demonstrate understanding of the principles of effective communication
Develop intrapersonal skills
Develop interpersonal communication skills while working in teams
Develop interpersonal communication skills while working with clients and their relatives
Communicate in a context of hierarchical structures
Answer and forward telephone calls
Apply skills of writing official letters and email
Simulation on a given scenario
No Justifications: Inadequacy of the level of the Elements of competency (Demonstration of understanding) for the achieved unit compared to the targeted unit (Application of skills) Type of assessment strategies is not relevant and very different
50
Annex 13 Empty format of Application form
51
Application Form for Credit Transfer
Name of the Candidate: NIN: Address: Contact number:
Qualification targeted: Level on the National Qualifications Framework:
Signature of the learner: ____________________________________ Date:___________________________
For official use
Decision of Credit transfer
□ Accepted
□ Rejected
Justifications
Signature of the Coordinator
Unit Title/ Competencies Type of evidence (unit followed or working experience, others)
RESULTS
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
52
Annex 14 Empty format of a Recognition Transcript
53
RECOGNITION TRANSCRIPT
Learner’s Name : ________________ NIN : ___-____-_-_-__ Qualification Title: _________________________________ Number of Credits for the qualification : _______________________ Unit Code Unit Title Nbr of
Contact hours/ Notional hours
Nbr of Credits
Marks1 Grade
2
Total number of Credits acquired
__________________________________________ Coordinator
1 Number out of 100 or CD=exempted through Credit transfer system, RPL=exempted through RPL
2 Course Grading System : 85-100= A, 75-84=B, 65-74=C, 55-64=D, -55=E
54
LIST OF COMPETENCIES DEVELOPED
1. 2. 3. 4. 5. 6. 7. 8.
55
Annex 15 Tables on the list of statement of competency
List of statements of competency for the different types of qualifications
56
Qualification type Statement type Degree Analyse …
Compare … Examine … Design… Develop … Formulate … Manage … Organize … Plan … Prepare … Propose …
Evaluate … Appraise… Assess … Predict… Estimate… Select… Supervise…
Diploma Apply principles and practices of Carry out … Classify Communicate … Conduct … Demonstrate understanding of Execute all activities related to… Inspect Maintain/Calibrate …
Participate in Perform … Practice … Prepare … Process … Promote … Use … Undertake administrative duties
Certificate Demonstrate knowledge of… Demonstrate understanding of… Explain… State…. Describe…. Execute all activities related to… Participate in… Operate… Undertake … Apply principles and practices of Carry out…
57
List of verbs used for writing elements of competencies at different levels of the National Qualifications Framework
Level 3 Level 3 Level 4 Level 5 Level 5-6 Level 7
Knowledge
Comprehension Application Analysis Synthesis Evaluation
Define State List Name Write Recall Recognize Label Underline Select Reproduce Measure Relate Describe Memorise Record
Report Review Tell Identify Justify Select Indicate Represent Name Explain Judge Contrast Translate Classify Discuss Compare Express Restate Describe Recognize Locate
Interpret Employ Dramatise Predict Select Explain Find Choose Assess Show Perform Construct Use Practice Apply Operate Demonstrate Illustrate Practice Schedule Shop Sketch
Calculate Solve Categorise Experiment Test Diagram Analyse Identify Conclude Criticise Select Separate Compare Examine Justify Resolve Contrast Distinguish Appraise Question Breakdown Differentiate Inspect Debate Inventory Relate
Prepare Construct Create Set up Combine Argue Select Compose Restate Discuss Relate Manage Summarise Organize Generalize Plan Precise Derive Conclude Design Propose Formulate Arrange Assemble Collect
Appraise Compare Revise Score Judge Support Identify Attach Evaluate Defend Avoid Rate Determine Attack Select Assess Recognize Choose Criticize Value Estimate Measure
58
Annex 16 Completed Matrix of Tour Guiding
59
Matrix for Credit Transfer Qualification targeted: _Advanced Certificate in Navigation and Seamanship__________ (Level __4__) Qualification obtained: _Advanced Certificate in Tourism and Tour Guiding_ (Year of completion: _2007_) (Level _4 provisional_)
Post-Secondary Institution in charge of the delivery: ____STA______________________________
Post-Secondary Institution in charge of the delivery for the qualification targeted: _____MTC_______________________________
Types of source document Unit standards or Objectives and Standards Unit Framework Plans Course Handbook or Course Outlines Module or Subject Outlines Scheme of Work
Semester: 3rd or 4th Duration: 45 hours
Unit Title Content (Main element of contents)
Semester/ Duration
RESULTS
Conducting a tour in a relevant language
Compiling information relevant to a tour
Identification of types of clients and their needs (psychological, physical, etc.)
Identification of material and budget needs
Verification of itinerary and materials
Communicating with different parties involved
Confirmation of services ordered from suppliers
Hospitality techniques
How to transmit clear information on details of the tour
Safety rules
Time management
Management of interpersonal relations
Procedures and guidelines for complementary services pertaining to client’s needs
How to present current, accurate and relevant information
3rd
and 4th /
c.h:90 hrs n.c.h:30hrs
Yes Justifications:
Relevancy of the content considering one of the occupation targeted such as crew of sailing boat welcoming tourists
267% (120/45) of the notional hours are covered
60
How to deal with unexpected situations
Professional ethics Elements of Competency involved Type of Assessment Results
Prepare a tour
Welcome clients
Carry out tour guiding activities
Simulation of a tour guiding in a real working situation including unexpected situations
Yes Justifications: Adequacy of the level of the expected outcomes (Application of skills) for the expected qualification Type of assessment strategies is relevant and appropriate for the level of qualification
Recommended