Occupational Certificate in Chef (NQF 5)

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Occupational Certificate in Chef (NQF 5)

QCTO Occupational Qualifications 554 Credits 3 Years Register Online

Section 1

Purpose of Qualification

The purpose of this qualification is to prepare a learner to operate as a chef. Plans, organises
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)

Food safety and quality
assurance (KM)

Workplace safety (KM)

Theory of safety supervision
(KM)

Numeracy and units of measurement (KM)

Computer literacy and
research (KM)

Introduction to the kitchen,
and the hospitality and catering
industry(KM)

Semester 2

NQF Level

Credits

Basic Ingredients (KM)

Theory of staff resource management
(KM)

Theory of commodity resource
management (KM)

Operational Cost Control (KM)

Menu planning and recipe costing
(KM)

Plan menus and cost recipes/dishes
(PM)

Manage and maintain staff,facility,
equipment and commodity resources
(PM)

Occupational Certificate in Chef – Module Breakdown Year 2

Year 2 Total Credits: 185

Semester 1

NQF Level

Credits

Environmental awareness (KM)

Environmental sustainability (KM)

Introduction to Nutrition and diets (KM)

Gastronomy, basic scientific principles, flavour construction and global cuisines (KM)

Implement and maintain cost control in catering (PM)

Theory of food production
supervision (KM)

Maintain food production
systems (PM)

Personal development as a Chef (KM)

Semester 2

NQF Level

Credits

Theory of food production (KM)

Nutrition and healthier Food preparation and cooking (KM)

Food preparation methods and techniques (KM)

Food cooking methods and techniques (KM)

Theory of preparing, cooking, and finishing dishes (KM)

Theory of production facility and equipment resource management (KM)

Prepare and cook food items using different methods and techniques, equipment and utensils (PM)

Prepare,cook and finish dishes using different methods and techniques,equipment utensils (PM)

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)

Processes and procedures for organizing food production area, commodities, staff and environment(WM)

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)

Processes and procedures for preparing, cooking and finishing a variety of dishes using the correct method and techniques to meet customer expectations (WM)