Occupational Certificate: Kitchen Hand NQF Level 3
OFFERED AT THIS CAMPUS
ABOUT THIS PROGRAMME
The purpose of this qualification is to provide the necessary knowledge and skills to learners to assist kitchen and service staff to prepare and serve food and clean food preparation and service areas.
This qualification is registered on the Quality Council for Trades and Occupations (QCTO):
ID 1010697
The qualifying learner will be able to:
Assist kitchen and service staff to prepare and serve food and clean service areas.
Hygienically prepare and assemble food and clean food preparation areas.
This qualification forms part of the Occupational Certificate: Cook on National Qualifications Framework (NQF) Level 4 and has been developed for Kitchen Hands 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 and provides possibilities of self-employment for potential food vendors. This qualification also provides for a direct pathway from entry as a Kitchen Hand to qualifying as a Cook.
Minimum Admission requirements
National Qualifications Framework (NQF) Level 1 qualification with Mathematics
CAREER opportunities
A clear career pathway exists between Kitchen Hand to Cook and once qualified as a Cook and allows for further studies as a Chef, even at a later stage. A qualified learner with sufficient working experience might get promoted as part of further career advancement. The qualification is aimed at school leavers and those who have been working in the industry, without formal qualifications. This qualification will professionalise the industry and is applicable to all sectors of professional cookery.
This qualification has the following articulation possibilities.
Horizontal Articulation:
- National Certificate: Food and Beverage Processing: Food and Seafood Processing,
- National Qualifications Framework (NQF) Level 3.
Vertical Articulation:
- Occupational Certificate: Cook, National Qualifications Framework (NQF) Level 4.
Duration
4 months
Course content
Knowledge Modules
- Personal Hygiene and Safety.
- Food Safety and Quality Assurance.
- Workplace Safety.
- Introduction to the Kitchen, and the Hospitality and Catering Industry.
- Food Preparation Methods.
- Personal Development as a Cook.
Practical Skill Modules
- Prepare and Assemble Food Items using Different Methods and Techniques, Equipment and Utensils.
- Implement Food Production.
- Assist with Kitchen Activities.
Work Place Modules
- Use Hygiene Practices and Cleaning Processes and Procedures within the Cook-Serve or Cook-Chill/Freeze Food Production Environment.
- Use 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.
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