National Certificate Professional Cookery (NQF 4)

Purpose of Qualification

This qualification has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and drink preparation as well as supervision. This qualification will professionalise the industry and is applicable to all sectors, from small restaurants to large-scale hotels. The qualification provides articulation with Gaming, Travel and other Tourism industries.

Overview (Total Credits: 147)

Career Focus

  • Professional Cook

  • Caterer

  • Restaurant Chef

  • Supervising Chef at restaurants

  • Chef Assistant

  • Short Order Cook

Registered With

Registered with Department of Higher Education and Training

Accredited By


Admission Requirements

It is assumed that an FEC certificate or equivalent has been obtained by the candidate at level 2. (The existing Std 8 certificate meets these requirements.)


This qualification will be able to articulate with other qualifications in the sub-field once the other qualifications have been registered.

Assessment of Programme

Assessment is conducted as both a Formative Assessment and a Summative Assessment. The Formative Assessment is covered as continuous assessment tests and compilation of a Portfolio of Evidence by the student. The Summative Assessment takes place as a national summative exam for first and second semesters. It is compulsory for all students to complete work integrated learning for completion of the programme

Course Structure

  • Communication

  • Housekeeping

  • Numeracy Skills

  • Personal Development and Career Planning

  • Customer Care

  • Supervision Skills

  • Introduction to Hospitality Services

  • Prepare, Cook and Serve Food Items

  • Health and Safety

  • Managing Stock

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