National Certificate in Professional Cookery* (NQF 4)

Faculty of Hospitality 147 Credits 1 Year Register Online
Section 1

Purpose of Qualification

This qualification has been developed for professionals in the food preparation industry
(hospitality). It brings together elements of food and drinks preparation as well as supervision. This qualification will professionalise the industry and is applicable to all sectors, from small restaurants to large-scale hotels. The qualification provides articulation with Gaming, Travel and other Tourism industries.

Section 2

Career Focus

  • Professional Cook
  • Caterer
  • Restaurant Chef
  • Supervising Chef restaurants
  • Chef Assistant
  • Short Order Cook
Section 3

Registered with

Department of Higher Education and Training.

Section 4

Accredited by

Cathsseta (SAQA ID: 14111)

Section 5

Admission Requirements

It is assumed that an FETC certificate or equivalent has been obtained by the candidate at level 3.

(The existing Grade 11 certificate meets these requirements).

Section 6


This qualification will be able to articulate with other qualifications in the sub-field once the other qualifications have been registered.

Section 7

Assessment of Programme

Assessment is conducted as both Formative Assessment and Summative Assessments. The Formative Assessment is covered as Continuous Assessment Tests and compilation of a Portfolio of Evidence by the student. The Summative Assessment takes place as a National Summative exam for the First and Second Semesters. It is compulsory for all students to complete WIL for completion of the programme.

Section 8

Course Structure

  • Communication
  • House keeping
  • Numeracy skills
  • Personal Development and career planning
  • Customer Care
  • Supervision skills
  • Introduction to hospitality services
  • Prepare, cook and serve food items
  • Health and Safety
  • Managing stock

* In Colaboration with Institute of Tourism and Hospitality Technology (Pty) Ltd.

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