PURPOSE OF THE QUALIFICATION
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:
- Plan and prepare for the provision of chef services.
- Organise food production areas, commodities, staff and environment for the execution of chef services.
- 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 TITTLE | 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 |