NATIONAL CERTIFICATE: Professional Cookery NQF Level 4

PURPOSE OF PROFESSIONAL COOKERY

This programme is aimed at preparing and developing our learners as professionals in the food preparation
industry (hospitality). It brings together elements of food and drink preparation as well as their supervision and prepares the learner to work effectively and meet the challenges of this industry and related environments.
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.

 

TITLE :	National Certificate : Professional Cookery
SAQA ID :	14111
ACCREDITING AUTHORITY :	CATHSSETA
PROGRAMME DURATION :	1 620 training (30% Theory 70% Work based practical learning)
CREDITS	162

EXIT LEVEL OUTCOMES:
On completion of this qualification learners are able to:

1. Provide customer service
2. Process incoming and outgoing telephone calls
3. Display Cultural Awareness in dealing with Customers & Colleagues
4. Communicate verbally
5. Maintain effective working relationships with other members of staff
6. Maintain health, hygiene and professional appearance
7. Perform basic calculations
8. Identify work opportunities
9. Apply for a job or experience placement
10. Prepare written communications
11. Maintain hygiene in food preparation, cooking and storage
12. Prepare fruit for hot and cold dishes
13. Prepare vegetables for hot and cold dishes
14. Handle and maintain knives
15. Accept and store food deliveries
16. Handle and Maintain Utensils and Equipment
17. Handle and Store Food
18. Clean food production areas and equipment
19. Clean and store crockery and cutlery
20. Prepare and cook basic meat, poultry, game or offal dishes
21. Prepare and cook basic sauces and soups
22. Handle and store food
23. Clean food production areas, equipment and utensils
24. Maintain a cleaning programme for kitchen areas and equipment
25. Maintain and promote food hygiene in the kitchen
26. Describe layout, services and facilities of the organisation
27. Maintain a secure working environment
28. Maintain a safe working environment
29. Maintain the cleaning programme for own area of responsibility
30. Maintain supply levels

ENTRANCE REQUIREMENTS:

1. Candidates must be between 18 – 29 years of age
2. Candidates must be a South African citizen
3. Minimum passed Grade 12
4. Experience in the fast-moving consumer goods (FMCG) environment is an advantage, but not a requirement
5. Either English OR Mathematics must be at ABET Level 3

UNIT STANDARDS :
TYPE	SAQA ID	UNIT STANDARD TITLE	NQF LEVEL	CREDITS
Core	7751	Clean and store crockery and cutlery	2	1
Core	7749	Clean food production areas and equipment	2	3
Core	7816	Clean food production areas, equipment and utensils	2	4
Core	7793	Describe layout, services and facilities of the organisation	2	1
Core	7801	Describe the sectors of the Hospitality, Travel and Tourism Industries	2	2
Core	7705	Handle and maintain knives	2	2
Core	7717	Handle and maintain utensils and equipment	2	2
Core	7748	Handle and store food	2	2
Core	7799	Maintain a safe working environment	2	2
Core	7659	Prepare fruit for hot and cold dishes	2	1
Core	7660	Prepare vegetables for hot and cold dishes	2	2
Core	14754	Handle and store food	3	1
Core	7796	Maintain a secure working environment	3	1
Core	7637	Maintain hygiene in food preparation, cooking and storage	3	2
Core	7757	Prepare and cook basic sauces and soups	3	4
Core	7743	Accept and store food deliveries	4	3
Core	7821	Develop self within the job role	4	3
Core	7846	Maintain the cleaning programme for own area of responsibility	4	2
Core	7839	Maintain the receipt, storage and issue of goods	4	5
Core	7873	Manage one’s own development	4	3
Core	7841	Plan staff training and development in own area of responsibility	4	6
Core	7728	Prepare and cook basic meat, poultry, game or offal dishes	4	8
Core	7818	Conduct on-the-job coaching	5	5
Core	7847	Maintain and promote food hygiene in the kitchen	5	6
Core	7843	Maintain food production operations	5	6
Core	7851	Maintain food production quality control systems, procedures and specifications	5	6
Core	7858	Maintain supply levels	5	10
Core	7845	Maintain the cleaning programme for kitchen areas and equipment	TBA	6
Fundamental	7800	Maintain health, hygiene and a professional appearance	1	1
Fundamental	7813	Identify work opportunities	2	2
Fundamental	7812	Perform basic calculations	2	3
Fundamental	7815	Apply for a job or work experience placement	3	2
Fundamental	7794	Communicate verbally	3	8
Fundamental	11235	Maintain effective working relationships with other members of staff	3	1
Fundamental	7790	Process incoming and outgoing telephone calls	3	3
Fundamental	7791	Display cultural awareness in dealing with customers and colleagues	4	4
Fundamental	7822	Prepare written communications	4	3
Fundamental	7789	Provide Customer Service	4	8
Fundamental	7854	Provide First Aid	4	4
Elective	7802	Prepare and cook basic egg dishes	2	2
Elective	7805	Prepare and cook basic pasta dishes	2	2
Elective	7811	Prepare and cook basic vegetable protein dishes	2	1
Elective	7766	Prepare and cook basic dough products	3	3
Elective	7754	Prepare and cook basic fish dishes	3	3
Elective	7768	Prepare and cook basic pastry dishes	3	4
Elective	7806	Prepare and present food for cold presentation	3	2
Elective	7850	Develop and implement new recipes and menus	5	7