The formulation of competencies for general workers within an international foods manufacturer.

Abstract

The problem investigated within this research is how an organisation can overcome its skills gaps, whilst ensuring national and international recognition of those skills, and contribute to an increase of skills nationally. This problem is addressed through the formulation of competencies. The eclectic approach forms the theoretical paradigm of the studies. The methodology used for the formulation of competencies is an adaptation of Spencer and Spencer's (1993) classic competency study model. Competencies formulated are aligned with the latest developments within the South African vocational qualification system and incorporate elements of the behaviourist approach. The study is conducted in an international food manufacturing company. The target population consists of male Zulu-speaking workers. Education levels established through assessments indicate that the population is situated at an adult basic education level of four, the equivalent of a grade nine within the formal schooling system. Demographics show that workers have on average more than two years' experience within their current job roles and their mean age is forty years, an indication of their experience within the manufacturing environment.