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