NQF Level 4 – Occupational Certificate: Chef

Foundational skills and product knowledge: Introduction to the kitchen and hospitality industry Personal hygiene & safety Food safety & workplace safety Numeracy, units measure & computer literacy Environmental awareness Introduction to nutrition &...

Computer literacy & research Environmental sustainability Nutrition & healthier food preparation & cooking Theory of food production facility and equipment management Introduction to operational cost control Introduction to menu planning & recipe...

Theory of safety supervision Gastronomy, basic scientific principles, flavour construction, global cuisines (Pan African, Middle East, Europe, Asia, America) Theory of food production supervision Theory of staff resource management Advanced operational cost control...