SKILLS PROGRAMME: Assistant Chef NQF 2

PURPOSE OF ASSISTANT CHEF

This programme is aimed at preparing and developing our students with a variety of personal, organizational and
vocational skills required to work effectively as an Assistant Chef and to meet the challenges of this industry
and related environs. Students who complete this qualification are skilled to enter the fast moving consumer
goods (FMCG) industry or fast food industries.

TITLE :	Assistant Chef Skills Programme HSP/AssChf/2/0022 NQF 2
SAQA ID :	HSP/AssChf/2/0022
ACCREDITING AUTHORITY :	CATHSSETA
PROGRAMME DURATION :	510 training hours (30% Theory 70% work based practical learning)
CREDITS	51

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

1. Maintain effective working relationships with other members of staff
2. Maintain health, hygiene and professional appearance
3. Maintain hygiene in food preparation, cooking and storage
4. Prepare fruit for hot and cold dishes
5. Handle and maintain knives, utensils and equipment
6. Clean food production areas and equipment
7. Prepare and cook basic meat, poultry, game or offal dishes
8. Prepare and cook basic sauces and soups

ENTRANCE REQUIREMENTS:

1. Candidates must be between 18 – 29 years of age
2. Minimum passed Grade 9
3. Experience to the fast moving consumer goods (FMCG) environment is an advantage, but not a requirement
4. BOTH English and Mathematics must be at ABET Level 2

UNIT STANDARDS :
TYPE	SAQA ID	UNIT STANDARD TITLE	NQF LEVEL	CREDITS
Compulsory	7793	Describe layout, services and facilities of organisation	2	1
Compulsory	7795	Maintain effective working relationships with other members of staff	3	1
Compulsory	7796	Maintain a secure working environment	3	1
Compulsory	7799	Maintain a safe working environment	2	2
Compulsory	7800	Maintain  health, hygiene and a professional appearance	2	1
Compulsory	7637	Maintain hygiene in food preparation, cooking & storage areas	3	2
Compulsory	7705	Handle and maintain knives	2	2
Compulsory	7728	Prepare and cook basic meat, poultry, game or offal dishes	4	8
Compulsory	7754	Prepare and cook basic fish dishes	3	3
Compulsory	7757	Prepare and cook basic sauces and soups	3	4
Compulsory	7660	Prepare vegetables for hot and cold dishes	2	2
Compulsory	7748	Handle and store food	3	1
Elective	7755	Prepare and cook basic cold and hold desserts	4	4
Elective	7768	Prepare and cook basic pastry dishes	3	4
Elective	7772	Prepare, bake and decorate basic cakes & biscuits	3	6
Elective	7802	Prepare and cook basic egg dishes	2	2
Elective	7805	Prepare and cook basic pasta dishes	2	2
Elective	7806	Prepare and present food for cold presentation	3	2
Elective	7811	Prepare and cook basic vegetable protein dishes	2	1
Elective	7816	Clean food production areas, equipment and utensils	2	2