18 Month international occupational cookPurple Carrot
school of culinary art
18 Month International Occupational Cook
18 Months NQF Level 4
- includes the QCTO National Occupational Certificate: Cook Qualification
- includes registration as a Qualified Cook in South Africa
- includes the international City & Guilds Certificate in Food Preparation
The purpose of this qualification is to prepare a learner to operate as a Cook. A Cook prepares, seasons and cooks food items in hotels, restaurants and catering (HORECA) establishments.
A qualified learner will be able to:
- Prepare for food production, associated areas, commodities, staff and cooking environment.
- Communicate with and assist other kitchen personnel.
- Prepare, cook and assemble specific food items using the correct method and techniques to meet customer and organizational requirements.
- Assist kitchen and service staff to prepare and serve food.
- Hygienically prepare and assemble food, and clean food preparation areas.
This qualification has been developed for Cooks in the Hospitality and Catering industry. It brings together theoretical, practical and workplace elements of food preparation and service. It aims to improve the standards of services, growth and development of the industry as well as to provide possibilities of self-employment for potential food vendors. This qualification also provides for a direct pathway from entry as a Cook to qualifying as a Chef. It has two part qualifications that create a vertical pathway to cook, namely Kitchen Hand and Food Handler. A clear career pathway exists between Cook and Chef and once qualified as a Cook, provide the opportunity to study further for the Chef qualification, even at a later stage. Qualifying learners with sufficient working experience might also get promotion for further career advancement.
The qualification is aimed at school leavers and those who have been working in the industry, without the required qualifications. This qualification will professionalise the industry and is applicable to all sectors of professional cookery experience it might also lead to promotion and further career advancement. This qualification will professionalise the industry and is applicable to all sectors of professional cookery.
Personal Hygiene and Safety, Food Safety and Quality Assurance, Workplace Safety, Numeracy, Units of Measure and Computer literacy, Environmental Awareness, Introduction to Nutrition and Diets, Basic Ingredients, Theory of Food production, Introduction to the Kitchen, and the Hospitality and Catering Industry, Theory of Commodity Resource Management, Food Preparation Methods, Food Preparation Techniques, Food Cooking Methods and Techniques, Personal Development as a Cook, Flavour Dynamics & Flavour Construction, Cuisines
Total number of credits for Knowledge Modules: 57.
Practical Skill Modules:
Prepare and Assemble Food Items using Different Methods and Techniques, Equipment and Utensils, Cook Food Items using Different Methods and Techniques, Equipment and Utensils, Implement Food Production, Maintain Food Production Systems, Documents and Report on Kitchen Activities, Assist with Kitchen Activities
Total number of credits for Practical Skill Modules: 48.
Work Experience Modules:
Preparation Processes and Procedures to Provide Cooking Services within the Cook-Serve or Cook- Chill/Freeze Food Production Environment, Hygiene Practices and Cleaning Processes and Procedures within the Cook- Serve or Cook-Chill/Freeze Food Production Environment, Processes and Procedures for Communicating with and Assisting other Kitchen Personnel within a Cook-Serve or Cook-Chill/Freeze Food Production Environment, Processes and Procedures for Preparing and Assembling a Variety of Food Items using Different Methods and Techniques, Equipment and Utensils, to Accommodate Special Dietary Requirements, Processes and Procedures for Cooking a Variety of Food Items Using Different Methods and Techniques, Equipment and Utensils
Total number of credits for Work Experience Modules: 79
- 2 x Internal Exams | Minimum 2 x Chefs Tables
Practical Exam (75% pass mark), Theory Exams (70% pass mark)
Final Assignment – Research on topic of choice (submitted within 6 months after final exams)