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Occupational Certificate in Chef (NQF 5)

QCTO Occupational Qualifications 554 Credits 3 Years Register
Section 1

Purpose of Qualification

The purpose of this qualification is to prepare a learner to operate as a chef. Plans, organizes and executes the preparation, cooking and finishing (presentation, holding and storing) of foods in hotels, restaurants and catering (HORECA) establishments.

Section 2

Career Focus

  • Chef
  • Executive Chef
  • Sous Chef
Section 3

Registered with

Department of Higher Education and Training

Section 4

Accredited by

QCTO (SAQA ID: 101697)

Section 5

Admission requirements

NQF Level 3 or equivalent

Section 6

Articulation options

Horizontal

  • Certificate: Hospitality Management at NQF Level 5.
  • Higher Certificate in Hospitality Management at NQF Level 5.

Vertical

  • National Diploma: Hospitality Studies at NQF Level 6.
Section 7

Assessment of Programme

Richfield will conduct internal assessments by means of assessment activities and signed-off work experience log sheets. Upon successful completion of all modules, Richfield provides a statement of results to the candidate and QCTO, as part of the candidate’s application to complete the External Summative Assessment conducted by the QCTO.

Section 8

Module Breakdown

Occupational Certificate in Chef – Module Breakdown Year 1

Year 1 Total Credits: 107

Semester 1

NQF Level

Credits

Personal hygiene and safety
(KM)
3
3
Food safety and quality
assurance (KM)
4
5
Workplace safety (KM)
4
5
Theory of safety supervision
(KM)
5
3
Numeracy and units of measurement (KM)
3
2
Computer literacy and
research (KM)
4
2
Introduction to the kitchen,
and the hospitality and catering
industry(KM)
2
2

Semester 2

NQF Level

Credits

Basic Ingredients (KM)
3
4
Theory of staff resource management
(KM)
5
4
Theory of commodity resource
management (KM)
4
2
Operational Cost Control (KM)
5
12
Menu planning and recipe costing
(KM)
5
15
Plan menus and cost recipes/dishes
(PM)
5
26
Manage and maintain staff,facility,
equipment and commodity resources
(PM)
5
22

Occupational Certificate in Chef – Module Breakdown Year 2

Year 2 Total Credits: 185

Semester 1

NQF Level

Credits

Environmental awareness (KM)
3
2
Environmental sustainability (KM)
4
3
Introduction to Nutrition and diets (KM)
4
4
Gastronomy, basic scientific principles, flavour construction and global cuisines (KM)
5
15
Implement and maintain cost control in catering (PM)
5
22
Theory of food production
supervision (KM)
5
4
Maintain food production
systems (PM)
5
22
Personal development as a Chef (KM)
2
4

Semester 2

NQF Level

Credits

Theory of food production (KM)
5
5
Nutrition and healthier Food preparation and cooking (KM)
5
6
Food preparation methods and techniques (KM)
3
8
Food cooking methods and techniques (KM)
3
10
Theory of preparing, cooking, and finishing dishes (KM)
5
24
Theory of production facility and equipment resource management (KM)
5
4
Prepare and cook food items using different methods and techniques, equipment and utensils (PM)
4
20
Prepare,cook and finish dishes using different methods and techniques,equipment utensils (PM)
4
28

Occupational Certificate in Chef – Module Breakdown Year 3

Year 3 Total Credits: 270

Semester 1

NQF Level

Credits

Planning and preparation of processes and procedures to provide chef services within the hierarchy of the organisational structure (WM)
5
90
Processes and procedures for organizing food production area, commodities, staff and environment(WM)
5
80

Semester 2

NQF Level

Credits

Processes and procedures for preparing and cooking a variety of food items using different methods and techniques,equipment’s and utensils (WM)
4
40
Processes and procedures for preparing, cooking and finishing a variety of dishes using the correct method and techniques to meet customer expectations (WM)
4
60

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