Occupational Certificate: Cook NQF Level 4
OFFERED AT THIS CAMPUS
ABOUT THIS PROGRAMME
The purpose of this qualification is to prepare a learner to operate as a Cook.
This qualification is registered on the Quality Council for Trades and Occupations (QCTO):
ID 1010697
A Cook prepares, seasons and cooks food items in hotels, restaurants and catering (HORECA} establishments.
A qualified learner will be able to:
- Prepare for food production, associated areas, commodities, staff and cooking environment.
- Communicate with and assist other kitchen personnel.
- Prepare, cook and assemble specific food items using the correct method and techniques to meet customer and organisational requirements.
- Assist kitchen and service staff to prepare and serve food.
- Hygienically prepare and assemble food and clean food preparation areas.
Minimum Admission requirements
National Qualifications Framework (NQF) Level 1 qualification with Mathematics.
CAREER opportunities
This qualification has been developed for Cooks in the Hospitality and Catering industry. It brings together theoretical, practical and workplace elements of food preparation and service. It aims to improve the standards of services, growth and development of the industry as well as to provide possibilities of self-employment for potential food vendors. This qualification also provides for a direct pathway from entry as a Cook to qualifying as a Chef. It has two-part qualifications that create a vertical pathway to cook, namely Kitchen Hand and Food Handler. A clear career pathway exists between Cook and Chef and once qualified as a Cook, provide the opportunity to study further for the Chef qualification, even at a later stage. Qualifying learners with sufficient working experience might also get promotion for further career advancement.
This qualification has the following articulation possibilities:
Horizontal Articulation:
- National Certificate Vocational: Professional Cookery, National Qualifications Framework (NQF) Level 4.
Vertical Articulation:
- Occupational Certificate: Chef, NQF Level 5.
Duration
12 months (1 year)
Course content
Knowledge Modules
- Personal Hygiene and Safety.
- Food Safety and Quality Assurance.
- Workplace Safety.
- Numeracy, Units of Measure and Computer literacy.
- Environmental Awareness.
- Introduction to Nutrition and Diets.
- Basic Ingredients.
- Theory of Food production.
- Introduction to the Kitchen, and the Hospitality and Catering Industry.
- Theory of Commodity Resource Management.
- Food Preparation Methods.
- Food Preparation Techniques.
- Food Cooking Methods and Techniques.
- Personal Development as a Cook.
Practical Skill Modules
- Prepare and Assemble Food Items using Different Methods and Techniques, Equipment and Utensils.
- Cook Food Items using Different Methods and Techniques, Equipment and Utensils.
- Implement Food Production.
- Maintain Food Production Systems.
- Documents and Report on Kitchen Activities.
- Assist with Kitchen Activities.
Work Place Modules
- Preparation Processes and Procedures to Provide Cooking Services within the Cook-Serve or Cook- Chill/Freeze Food Production Environment.
- Hygiene Practices and Cleaning Processes and Procedures within the Cook- Serve or Cook-Chill/Freeze Food Production Environment.
- Processes and Procedures for Communicating with and Assisting other Kitchen Personnel within a Cook-Serve or Cook-Chill/Freeze Food Production Environment.
- Processes and Procedures for Preparing and Assembling a Variety of Food Items using Different Methods and Techniques, Equipment and Utensils, and to Accommodate Special Dietary Requirements.
- Processes and Procedures for Cooking a Variety of Food Items Using Different Methods and Techniques, Equipment and Utensils.
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