OCCUPATIONAL CERTIFICATE
Cook (Level 4)
What you should know
The purpose of this qualification is to prepare the student to cook and prepared food in various forms using a variety of equipment and techniques.
Requirements
Open access/NQF Level 1 or at least 16 years of age with possible assessment of numeracy and literacy
Duration & Credits
• 1 Year
• Number of credits: 184
Career Opportunities
• Restaurant Cook
• Deli Cook
• Catering Cook
• Fast Food Cook
• Kitchen Assistant
Campus
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A qualified student can
Cook a variety of foods using different methods and techniques using the correct method and equipment.
Structure of the qualification
Knowledge & Practical Modules
On campus in a classroom setting and in practical simulation rooms.
Assessments
Continuous assessment in the form of tests, formative tasks, summative tests and practical assignments take place while the student is on campus. All results and application of knowledge is recorded in a Portfolio of Evidence. Students are expected to work independently on certain practical assignments and submit these for evaluation.
The workplace logbook is evaluated to see if all aspects of the workplace experience have been completed, and relevant evidence is supplied. Competency in all knowledge, practical and workplace modules allow the student access into the final examination: External Integrated Summative Assessment (EISA), which is an external exam compiled and monitored by the relevant qualify partner.
Workplace-based Modules
In a real-life work environment gaining experience and recording the experience and evidence in a workplace logbook.
Certification
• College statement of results will allow access to the External Integrated Summative Assessment (EISA).
• Once achieving all aspects of course and passing the EISA – QCTO issues relevant qualification.