Occupational Certificate: Chef NQF Level 5

A qualified learner will be able to:

• Plan and prepare for the provision of chef services.
• Organise food production areas, commodities, staff and environment for the execution of chef services.
• Execute the preparation, cooking and finishing of a variety of dishes using the correct method and techniques to meet customer and organisational requirements.Rationale:
  This qualification has been developed for professionals in the Hospitality and catering industry. It brings together theoretical, practical and workplace elements of food preparation and service. This qualification also provides for a direct pathway from entry as a Kitchenhand to qualifying as a Chef. The South African Chefs Association (SACA), the recognised professional body, felt that due to an increase in demand for chefs in the industry and an increase of uptake by learners it would be the most appropriate starting point to develop the Chef qualification. The Professional Body felt that no matter where a Chef worked, they should be able to do the specific skills that the employer requires. The supervisory and financial aspects have been included in this qualification, although not currently part of the responsibilities of the Chef. A learning pathway is embedded within the qualification which will allow for a learner to work as a Kitchenhand or Commis/Cook during their first and second year, and Commis/Cook during their second and third year to qualify as a Chef. Once qualified as a Chef, and gaining sufficient working experience it may lead to promotion and further career advancement as a Sous Chef and/or Executive Chef. These occupations are registered designations with the Professional Body. This qualification will professionalise the industry and is applicable to all sectors of Professional Cookery.

Entry Requirements:

• Level 2 with Mathematical Literacy.

Knowledge Modules:

• 343401100-KM-01, Personal hygiene and safety, Level 3, 3 Credits.
• 343401100-KM-02, Food safety and quality assurance, Level 4, 5 Credits.
• 343401100-KM-03, Workplace safety, Level 4, 5 Credits.
• 343401100-KM-04, Theory of safety supervision, Level 5, 3 Credits.
• 343401100-KM-05, Numeracy and units of measurement, Level 3, 2 Credits.
• 343401100-KM-06, Computer literacy and research, Level 4, 2 Credits.
• 343401100-KM-07, Environmental awareness, Level 3, 2 Credits.
• 343401100-KM-08, Environmental sustainability, Level 4, 3 Credits.
• 343401100-KM-09, Introduction to Nutrition and Diets, Level 4, 4 Credits.
• 343401100-KM-10, Nutrition and healthier food preparation and cooking, Level 5, 6 Credits.
• 343401100-KM-11, Basic Ingredients, Level 3, 4 Credits.
• 343401100-KM-12, Gastronomy, basic scientific principles, flavour construction and global cuisines, Level 5, 15 Credits.
• 343401100-KM-13, Theory of food production, Level 5, 5 Credits.
• 343401100-KM-14, Theory of food production supervision, Level 5, 4 Credits.
• 343401100-KM-15, Introduction to the kitchen, and the hospitality and catering industry, Level 2, 2 Credits.
• 343401100-KM-16, Theory of staff resource management, Level 5, 4 Credits.
• 343401100-KM-17, Theory of production facility and equipment resource management, Level 5, 4 Credits.
• 343401100-KM-18, Theory of commodity resource management, Level 4, 2 Credits.
• 343401100-KM-19, Operational Cost Control, Level 5, 12 Credits.
• 343401100-KM-20, Menu planning and recipe costing, Level 5, 15 Credits.
• 343401100-KM-21, Food preparation methods and techniques, Level 3, 8 Credits.
• 343401100-KM-22, Food cooking methods and techniques, Level 3, 10 Credits.
• 343401100-KM-23, Theory of preparing, cooking, and finishing dishes, Level 5, 24 Credits.
• 343401100-KM-24, Personal development as a Chef, Level 2, 4 Credits.
  Total number of credits for Knowledge Modules: 148.Practical Skill Modules:
• 343401100-PM-01, Prepare and cook food items using different methods and techniques, equipment and utensils, Level 4, 20 Credits.
• 343401100-PM-02, Prepare, cook and finish dishes using different methods and techniques, equipment and utensils, Level 4, 28 Credits.
• 343401100-PM-03, Plan menus and cost recipes/dishes, Level 5, 26 Credits.
• 343401100-PM-04, Manage and maintain staff, facility, equipment and commodity resources, Level 5, 22 Credits.
• 343401100-PM-05, Maintain food production systems, Level 5, 22 Credits.
• 343401100-PM-06, Implement and maintain cost control in catering, Level 5, 22 Credits.
  Total number of credits for Practical Skill Modules: 140.This qualification also requires the following Work Experience Modules:
• 343401100-WM-01, Planning and preparation of processes and procedures to provide chef services within the hierarchy of the organisational structure, Level 5, 90 Credits.
• 343401100-WM-02, Processes and procedures for organising food production area, commodities, staff and environment, Level 5, 80 Credits.
• 343401100-WM-03, Processes and procedures for preparing and cooking a variety of food items using different methods and techniques, equipment and utensils, Level 4, 40 Credits.
• 343401100-WM-04, Processes and procedures for preparing, cooking and finishing a variety of dishes using the correct method and techniques to meet customer expectations, Level 4, 60 Credits.
  Total number of credits for Work Experience Modules: 270.

• Planning and maintaining activities are undertaken with regard to ordering, receiving, storing and issuing of commodities for the provision of chef services.
• Menus for different types of meal occasions are planned and recipes are costed in order to provide chef services within budget.
• Sustainable production is planned within organisational budget and control operational costs.
• Staff requirements and kitchen resources are managed to reflect a prepared and resourced food production environment.
• Knowledge and understanding are demonstrated with respect to planning and preparation activities for the provision of chef services.Associated Assessment Criteria for Exit Level Outcome 2:
• Occupational Health and Safety (OHS) requirements are promoted and maintained in food production areas and in the use and maintenance of equipment.
• Food safety is promoted and maintained in the kitchen and quality of dishes are monitored at all stages of preparation and finishing.
• Personal health, hygiene, professional appearance and professional behaviour are promoted and maintained to reflect a co-ordinated, safe and compliant food production environment.
• Communication with team members, subordinates, management, service waitrons and customers is maintained in the execution of chef duties.
• Basic computer literacy is demonstrated during the exercising of chef duties.
• Knowledge and understanding are demonstrated with respect to organising food production area, ingredients, staff and environment for the execution of chef services.Associated Assessment Criteria for Exit Level Outcome 3:
• Food items are prepared and cooked using various preparation techniques (including peeling, slicing, chopping, dicing) and cooking methods (including boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving).
• A variety of dishes are prepared, cooked, finished and monitored in terms of the quality at all stages of the process.
• Dishes are prepared, cooked, finished and adapted for a healthy balanced life style or to accommodate dietary requirements.
• Knowledge and understanding are demonstrated with respect to executing the preparation, cooking and finishing of a variety of dishes using the correct method and techniques to meet customer and organisational requirements.Integrated Summative Assessment:
  An external integrated summative assessment, conducted through the relevant Quality Council for Trades and Occupations (QCTO) Assessment Quality Partner is required for the issuing of this qualification. The external integrated summative assessment will focus on the Exit Level Outcomes and Associated Assessment Criteria.

There is an assortment of information available from other countries, however these countries mainly seem to offer shorter learning components and does not compare in terms of length or detail of content.

The competencies covered in the various South African based qualifications i.e. Occupational Certificate: Chef are either similar or have substantial overlap with the UK based qualifications that has also been registered on the South African NQF i.e. National Certificate in Food Preparation and Cooking, National Certificate in Food Preparation and Cooking (Culinary Arts), National Certificate in Culinary Arts. It should be noted that these qualifications are made up of the UK based International Vocational Qualifications (IVQs).

This Qualification enjoys significant similarity with the New Zealand qualification called the Diploma: Professional Chef Practice Level 5, 120 Credits.

World Association of Chefs Societies (WACS), of which South African Chefs Association (SACA) is a member, has partnered with City and Guilds internationally worldwide to award 9 professional titles. While termed “WACS certified” these certifications are more aligned to South African Designations than Qualifications.

It should be noted that the majority of countries offering hospitality qualifications are utilizing the UK based qualifications and align their curriculum to those of City and Guilds.

Conclusion:
This qualification compares favourably with the qualifications selected for international comparison in terms of content and complexity.

• Higher Certificate: Hospitality Management, Level 5.
• Certificate: Hospitality Management, Level 5.Vertical articulation possibilities:
• National Diploma: Hospitality Studies, Level 6.

Criteria for the accreditation of providers:
Accreditation of providers will be done against the criteria as reflected in the relevant curriculum on the Quality Council for Trades and Occupations (QCTO) website.

The curriculum title and code is Chef, 343401100.

This qualification encompasses the following trades as recorded on the NLRD:

• None.Part Qualifications:
  None.

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