OCCUPATIONAL CERTIFICATE
Chef (Level 5)
What you should know
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.
Requirements
NQF level 2 / Grade 10 with Mathematics
Duration & Credits
• 3 Years
• Number of credits: 558
Career Opportunities
• Chef
• Chef de Partie
Campus
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A qualified student can
- Plan and prepare activities 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
- Plan menus and cost recipes
- Implement and maintain cost controls in catering
- Manage and maintain staff, facilities, equipment and commodity resources
- Run a coordinated, safe and compliant food production environment
Structure of the qualification
Knowledge & Practical Modules
On campus in a classroom setting and in practical simulation rooms.
Assessments
• Internal Assessment: Conducted during training using practical tasks and theoretical evaluations.
• External Assessment: Critical skills and knowledge may be assessed externally, especially for certification purposes.
• External Integrated Summative Assessment (EISA), which is a Trade Test after 3 years.
Workplace-based Modules
In a real-life work environment gaining experience and recording the experience and evidence in a workplace logbook.
Certification
• The College will issue a Statement of Results which will give the student access into the Trade Test.
• When the student is recognised as achieving the various aspects of the qualification, and passed the Trade Test, the QCTO will then issue the student with the relevant qualification.