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)
Supervising Chef at restaurants
Short Order Cook
Registered with Department of Higher Education and Training
CATHSSETA (SAQA ID: 14111)
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
Personal Development and Career Planning
Introduction to Hospitality Services
Prepare, Cook and Serve Food Items
Health and Safety
How to Apply?
Tell us a little about yourself and we’ll help with the rest. Our convenient online application tool only takes 10 minutes to complete.
After you submit your application, an admissions representative will contact you and will help you to complete the process.
Once you’ve completed your application and connected with an admissions representative, you’re ready to create your schedule.