Occupational Certificate: Chef NQF 4 with SAQA ID 101697

PURPOSE OF CHEF

The purpose of this qualification is to prepare a learner to operate as a Chef. A Chef plans organises and executes the preparation, cooking and finishing (presentation, holding and storing) of food. In hotels, restaurants and catering (HORECA) establishments.

A qualified learner will be able to:

  1. Plan and prepare for the provision of chef services.
  2. Organise food production areas, commodities, staff and environment for the execution of chef services.
  3. Execute the preparation, cooking and finishing of a variety of dishes. Using the correct method and techniques to meet customer and organisational requirements.
TITLE : Occupational Certificate: Chef NQF 4
SAQA ID : 101697
ACCREDITING AUTHORITY : QCTO
PROGRAMME DURATION : 5580 hours of training (30% Theory 70% Work based practical learning)
CREDITS 558

CURRICULUM CODE

COMPONENT

MODULE TITLE

NQF LEVEL

CREDITS

343401100-KM-01 Knowledge Modules Personal hygiene and safety. NQF Level 3 3
343401100-KM-02 Knowledge Modules Food safety and quality assurance. NQF Level 4 5
343401100-KM-03 Knowledge Modules Workplace safety. NQF Level 4 5
343401100-KM-04 Knowledge Modules Theory of safety supervision. NQF Level 5 3
343401100-KM-05 Knowledge Modules Numeracy and units of measurement. NQF Level 3 2
343401100-KM-06 Knowledge Modules Computer literacy and research. NQF Level 4 2
343401100-KM-07 Knowledge Modules  Environmental awareness. NQF Level 3 2
343401100-KM-08 Knowledge Modules Environmental sustainability. NQF Level 4 3
343401100-KM-09 Knowledge Modules Introduction to Nutrition and Diets. NQF Level 4 4
343401100-KM-10 Knowledge Modules Nutrition and healthier food preparation and cooking. NQF Level 5 6
343401100-KM-11 Knowledge Modules Basic Ingredients. NQF Level 3 4
343401100-KM-12 Knowledge Modules Gastronomy, basic scientific principles, flavour
construction and global cuisines.
NQF Level 5 15
343401100-KM-13 Knowledge Modules Theory of food production. NQF Level 5 5
343401100-KM-14 Knowledge Modules Theory of food production supervision. NQF Level 5 4
343401100-KM-15 Knowledge Modules Introduction to the kitchen, and the hospitality and
catering industry.
NQF Level 2 2
343401100-KM-16 Knowledge Modules Theory of staff resource management. NQF Level 5 4
343401100-KM-17 Knowledge Modules Theory of production facility and equipment resource
management.
NQF Level 5 4
343401100-KM-18 Knowledge Modules Theory of commodity resource management. NQF Level 4 2
343401100-KM-19 Knowledge Modules Operational Cost Control. NQF Level 5 12
343401100-KM-20 Knowledge Modules Menu planning and recipe costing. NQF Level 5 15
343401100-KM-21 Knowledge Modules Food preparation methods and techniques. NQF Level 3 8
343401100-KM-22 Knowledge Modules Food cooking methods and techniques. NQF Level 3 10
343401100-KM-23 Knowledge Modules Theory of preparing, cooking, and finishing dishes. NQF Level 5 24
343401100-KM-24 Knowledge Modules Personal development as a Chef. NQF Level 2 4
343401100-PM-01 Practical Skill Modules Prepare and cook food items using different methods
and techniques, equipment and utensils.
NQF Level 4 20
343401100-PM-02 Practical Skill Modules Prepare, cook and finish dishes using different methods
and techniques, equipment and utensils.
NQF Level 4 28
343401100-PM-03 Practical Skill Modules Plan menus and cost recipes/dishes. NQF Level 5 26
343401100-PM-04 Practical Skill Modules Manage and maintain staff, facility, equipment and
commodity resources.
NQF Level 5 22
343401100-PM-05 Practical Skill Modules Maintain food production systems. NQF Level 5 22
343401100-PM-06 Practical Skill Modules Implement and maintain cost control in catering. NQF Level 5 22
343401100-WM-01 Work Experience Modules Planning and preparation of processes and
procedures to provide chef services. Within the hierarchy of the organisational structure.
NQF Level 5 90
343401100-WM-02 Work Experience Modules Processes and procedures for organising food
production area, commodities, staff and environment.
NQF Level 5 80
343401100-WM-03 Work Experience Modules Processes and procedures for preparing and cooking
a variety of food items. Using different methods and
techniques, equipment and utensils.
NQF Level 4 40
343401100-WM-04 Work Experience Modules Processes and procedures for preparing, cooking and
finishing a variety of dishes. Using the correct method
and techniques to meet customer expectations.
NQF Level 4 60