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3 year Occupational Certificate: Chef

Purple Carrot

school of culinary art

3 Year Occupational Certificate Chef

3 Years NQF Level 5















• Includes the QCTO National Occupational Trade Certificate: Chef Qualification
• Includes the QCTO National Occupational Trade Certificate: Chef Qualification
• Includes registration as a Qualified Professional Chef de Partie in South Africa
• Includes the international City & Guilds Certificate & Diploma in Culinary Arts &
   Pastry finally Advanced Diploma in food Preparation and Cooking

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.

This qualification has been developed for professionals in the Hospitality and catering industry. It brings together theoretical, practical and workplace elements of food preparation and service. This qualification also provides for a direct pathway from entry as a Kitchenhand to qualifying as a Chef. The South African Chefs Association (SACA), the recognised professional body, felt that due to an increase in demand for chefs in the industry and an increase of uptake by learners it would be the most appropriate starting point to develop the Chef qualification. The Professional Body felt that no matter where a Chef worked, they should be able to do the specific skills that the employer requires. The supervisory and financial aspects have been included in this qualification, although not currently part of the responsibilities of the Chef. A learning pathway is embedded within the qualification, which will allow a learner to work as a Kitchenhand or Commis/Cook during their first and second year, and Commis/Cook during their second and third year to qualify as a Chef. Once qualified as a Chef, and gaining sufficient working experience it may lead to promotion and further career advancement as a Sous Chef and/or Executive Chef. These occupations are registered designations with the Professional Body. This qualification will professionalise the industry and is applicable to all sectors of Professional Cookery.

Knowledge Modules:

Personal hygiene and safety, Food safety and quality assurance, Workplace safety, Theory of safety supervision, Numeracy and units of measurement, Computer literacy and research, Environmental awareness, Environmental sustainability, Introduction to Nutrition and Diets, Nutrition and healthier food preparation and cooking, Basic Ingredients,  Gastronomy, basic scientific principles, flavour construction and global cuisines, Theory of food production, Theory of food production supervision, Introduction to the kitchen, and the hospitality and catering industry, Theory of staff resource management, Theory of production facility and equipment resource management, Theory of commodity resource management, Operational Cost Control, Menu planning and recipe costing, Food preparation methods and techniques, Food cooking methods and techniques, Theory of preparing, cooking, and finishing dishes, Personal development as a Chef.

Total number of credits for Knowledge Modules: 144.

Practical Skill Modules:

Prepare and cook food items using different methods and techniques, equipment and utensils, Prepare, cook and finish dishes using different methods and techniques, equipment and utensils, Plan menus and cost recipes/dishes, Manage and maintain staff, facility, equipment and commodity resources, Maintain food production systems, Implement and maintain cost control in catering.

Total number of credits for Practical Skill Modules: 140.

This qualification also requires the following Work Experience Modules:

Planning and preparation of processes and procedures to provide chef services within the hierarchy of the organisational structure, Processes and procedures for organising food production area, commodities, staff and environment, Processes and procedures for preparing and cooking a variety of food items using different methods and techniques, equipment and utensils, Processes and procedures for preparing, cooking and finishing a variety of dishes using the correct method and techniques to meet customer expectations.

Total number of credits for Work Experience Modules: 270.

Exams

  • 6 x Internal Exams | Minimum 4 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)

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