NQF Level

NQF 5

Credits

558

SAQA Nr

101697

Delivery Mode

Full time

Duration

3 Years

  • 3 months knowledge
  • 9 months work placement
  • Repeats every year.

Entry Requirements

  • NQF Level 2 (Grade 10) with Mathematical Literacy

This qualification prepares learners to work as Chefs in hotels, restaurants, and catering establishments. It offers a pathway from Kitchenhand to Chef. The South African Chefs Association developed it to meet industry demand. The qualification covers specific skills required by employers, including supervision and financial aspects. Learners progress from Kitchenhand to Commis / Cook, then Chef. With experience, they can advance to Sous Chef or Executive Chef. These designations are registered with the Professional Body, aiming to professionalise the cookery industry across all sectors.

What will be included in our costs?

WORKPLACE MONITORING • External integrated summative assesment

Where can I get this qualification?




Ferndale




George Centurion Pofadder Online


Cape Town Gqeberha Roodepoort




George Online




Newcastle




Germiston




Meyerton Rustenburg




George

What this qualification consists of

Knowledge
modules

  • Personal hygiene and safety. Food safety and quality assurance.
  • Workplace safety.
  • Theory of safety supervision.
  • Numeracy and units of measurement.
  • Computer literacy and research.
  • Environmental awareness and sustainability.
  • Introduction to Nutrition and Diets.
  • Nutrition and healthier food preparation.
  • Basic Ingredients and Gastronomy principles.
  • Global cuisines and flavour construction.
  • Theory of food production and supervision.
  • Introduction to the hospitality industry.
  • Staff and equipment resource management.
  • Commodity resource management.
  • Operational Cost Control.
  • Menu planning and recipe costing.
  • Food preparation and cooking techniques.
  • Personal development as a Chef.

Practical skills
modules

  • Prepare and cook food items using different methods and techniques, equipment and utensils.
  • Prepare, cook and finish dishes using different methods and
  • techniques, equipment and utensils.
  • Plan menus and cost recipes / dishes.
  • Manage and maintain staff, facility, equipment and commodity resources.
  • Maintain food production systems. Implement and maintain cost control in catering.

Workplace experiences modules

  • Planning and preparation of processes and procedures to provide chef services within the hierarchy of the organisational structure.
  • Processes and procedures for organising food production area, commodities, staff and environment.
  • Processes and procedures for preparing and cooking a variety of food items using different methods and techniques, equipment and utensils.
  • Processes and procedures for preparing, cooking and finishing a variety of dishes using the correct method and techniques to meet customer expectations.
FFA Qualifications Future

The future is Hospitality

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