Occupational Certificate Chef (NQF 5)
- 3 Years
Purpose of Qualification
The purpose of this qualification is to prepare a learner to operate as a chef. Plans, organises and executes the preparation, cooking and finishing (presentation, holding and storing) of foods in hotels, restaurants and catering (HORECA) establishments.
Overview
Career Focus
Chef
Executive Chef
Sous Chef
Registered With
Department of Higher Education and Training
Accredited By
QCTO (SAQA ID: 101697)
Admission Requirements
NQF Level 3 or equivalent
Articulation Options
Horizontal:
- Certificate: Hospitality Management, NQF Level 5
- Higher Certificate in Hospitality Management,
NQF Level 5
Vertical
- National Diploma: Hospitality Studies, NQF Level 6
Assessment of Programme
The Institution will conduct internal assessments by means of assessment activities and signed off work experience log sheets. Upon successful completion of all modules, The Institution provides a statement of results to the candidate and QCTO, as part of the candidate’s application to complete the external Summative Assessment conducted by the QCTO.
Modules by Semester
Year 1
Total Credits: 107
| Semester: 1 | NQF Level | Credits |
|---|---|---|
|
Personal hygiene and safety
(KM)
|
3 |
3 |
|
Food safety and quality
assurance (KM) |
4 |
5 |
|
Workplace safety (KM) |
4 |
5 |
|
Theory of safety supervision
(KM) |
5 |
3 |
|
Numeracy and units of
measurement (KM) |
3 |
2 |
|
Computer literacy and
research (KM)
|
4 |
2 |
|
Introduction to the kitchen,
and the hospitality and catering
industry (KM)
|
2 |
2 |
| Semester: 2 | NQF Level | Credits |
|---|---|---|
|
Basic (KM) |
3 |
4 |
|
Theory of staff resource management
(KM)
|
5 |
4 |
|
Theory of commodity resource
management (KM)
|
4 |
2 |
|
Operational cost (KM) |
5 |
12 |
|
Menu planning and recipe costing
(KM)
|
5 |
15 |
|
Plan menus and cost recipes/dishes
(PM)
|
5 |
26 |
|
Manage and maintain staff, facility,
equipment and commodity resources
(PM)
|
5 |
22 |
Year 2
Total Credits: 181
| Semester: 1 | NQF Level | Credits |
|---|---|---|
|
Environmental awareness (KM) |
3 |
2 |
|
Environmental sustainability
(KM)
|
4 |
3 |
|
Introduction to nutrition and
diets (KM)
|
4 |
4 |
|
Gastronomy, basic scientific
principles, flavour construction
and global cuisines (KM)
|
5 |
15 |
|
Implement and maintain cost
control in catering (PM)
|
5 |
22 |
|
Theory of food production
supervision (KM)
|
5 |
4 |
|
Maintain food production
systems (PM)
|
5 |
22 |
|
Personal development as a Chef
(KM)
|
2 |
4 |
| Semester: 2 | NQF Level | Credits |
|---|---|---|
|
Theory of food production (KM) |
5 |
5 |
|
Nutrition and healthier food
preparation and cooking (KM)
|
5 |
6 |
|
Food preparation methods and
techniques (KM)
|
3 |
8 |
|
Food cooking methods and techniques
(KM)
|
3 |
10 |
|
Theory of preparing, cooking, and
finishing dishes (KM)
|
5 |
24 |
|
Theory of production facility and
equipment resource management
(KM)
|
5 |
4 |
|
Prepare and cook food items using
different methods and techniques,
equipment and utensils (PM)
|
4 |
20 |
|
Prepare,cook and finish dishes using
different methods and techniques,
equipment utensils (PM)
|
4 |
28 |
Year 3
Total Credits: 270
| Semester: 1 | NQF Level | Credits |
|---|---|---|
|
Planning and preparation of
processes and procedures to
provide chef services within the
hierarchy of the organisational
structure (WM)
|
5 |
90 |
|
Processes and procedures for
organising food production area,
commodities, staff and
environment (WM)
|
5 |
80 |
| Semester: 2 | NQF Level | Credits |
|---|---|---|
|
Processes and procedures for
preparing and cooking a variety of food
items using different methods and
techniques, equipment and utensils
(WM)
|
4 |
40 |
|
Processes and procedures for
preparing, cooking and finishing a
variety of dishes using the correct
method and techniques to meet
customer expectations (WM)
|
4 |
60 |
Contact us
Sharecall: 0861 995 020
Whatsapp :+27 670 9636
Email: info@gopctraining.co.za
www.gopctraining.co.za
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