Occupational Certificate in Chef (NQF 5)QCTO Occupational Qualifications 554 Credits 3 Years Register
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.
- Executive Chef
- Sous Chef
Department of Higher Education and Training
QCTO (SAQA ID: 101697)
NQF Level 3 or equivalent
- Certificate: Hospitality Management at NQF Level 5.
- Higher Certificate in Hospitality Management at NQF Level 5.
- National Diploma: Hospitality Studies at NQF Level 6.
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.
Occupational Certificate in Chef – Module Breakdown Year 1
Year 1 Total Credits: 107
and the hospitality and catering
equipment and commodity resources
Occupational Certificate in Chef – Module Breakdown Year 2
Year 2 Total Credits: 185
Occupational Certificate in Chef – Module Breakdown Year 3
Year 3 Total Credits: 270