Occupational Certificate: Chef
NQF Level 2-5
OFFERED AT THIS CAMPUS
ABOUT THIS PROGRAMME
This qualification is registered on the Quality Council for Trades and Occupations (QCTO): ID 1010697
This qualification is registered on the Quality Council for Trades and Occupations (QCTO):
ID 1010697
This qualification has been developed for professionals in the Hospitality and Catering industry. It brings together theoretical, practical and workplace elements of food preparation and service. This qualification also provides for a direct pathway from entry as a Kitchenhand to qualifying as a Chef.
Minimum Admission requirements
NQF Level 2 with Mathematical Literacy
CAREER opportunities
- Plan and prepare for the provision of chef services.
- Organise food production areas, commodities, staff and environment for the execution of chef services.
- Execute the preparation, cooking and finishing of a variety of dishes using the correct method and techniques to meet customer and organisational requirements.
Duration
This is a 3-year programme. Each level comprises 6 months of theory at College and 6 months are spent in industry applying the knowledge learned.
Course content
Theory Subjects
Level 2
- Personal development as a Chef
- Introduction to the kitchen, and the hospitality and catering industry
Level 3
- Personal hygiene and safety
- Numeracy and units of measurement
- Numeracy and units of measurement
- Basic Ingredients
- Food preparation methods and techniques
- Food cooking methods and techniques
Level 4
- Food safety and quality assurance
- Workplace safety
- Computer literacy and research
- Environmental sustainability
- Introduction to Nutrition and Diets
- Theory of commodity resource management
Level 5
- Theory of safety supervision
- Nutrition and healthier food preparation and cooking
- Gastronomy, basic scientific principles, flavour construction and global cuisines
- Theory of food production
- Theory of food production supervision
- Theory of staff resource management
- Operational Cost Control
- Menu planning and recipe costing
- Theory of preparing, cooking, and finishing dishes
- Theory of production facility and equipment resource management
Practical Skill Modules
- Prepare and cook food items using different methods and techniques, equipment and utensils, Level 4
- Prepare, cook and finish dishes using different methods and techniques, equipment and utensils, Level 4
- Plan menus and cost recipes/dishes, Level 5
- Manage and maintain staff, facility, equipment and commodity resources, Level 5
- Maintain food production systems, Level 5
- Implement and maintain cost control in catering, Level 5
Work Place Modules
- Planning and preparation of processes and procedures to provide chef services within the hierarchy of the organisational structure, Level 5
- Processes and procedures for organising food production area, commodities, staff and environment, Level 5
- Processes and procedures for preparing and cooking a variety of food items using different methods and techniques, equipment and utensils, Level 4
- Processes and procedures for preparing, cooking and finishing a variety of dishes using the correct method and techniques to meet customer expectations, Level 4
Hospitality
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