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