QCTO - City & Guilds

Occupational Chef NQF Level 5 - Dual Certification

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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. No matter where a Chef works, 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. This qualification will professionalise the industry and is applicable to all sectors of Professional Cookery.

Course Duration

36 Months
Full Time ONLY

Qualifications

QCTO NQF Level 5 Occupational Certificate: Chef
CITY & GUILDS Diploma in Food Preparation and Cooking (Culinary Arts) Level 2
CITY & GUILDS Diploma in Food Preparation and Cooking (Patisserie Principles) Level 2
CITY & GUILDS Food Safety and Catering
CITY & GUILDS Advanced Diploma in Food preparation and Cookery Supervision
Culinary Institute of Cape Town certification
Accredited First Aid and Fire Certification

Study Plan

QCTO NQF Level 5 Occupational Certificate: Chef

Job Possibilities

Sous Chef
Patisserie Chef
Chef
Executive Chef
International Work Opportunities

Theory Modules

  • Food Production and Supervision
  • Introduction to Kitchen, Hospitality and Catering Industry
  • Staff resource management
  • Production Facility and Equipment Resource Management
  • Commodity Resource Management
  • Operational Cost Control
  • Menu Planning and Recipe Costing
  • Food Preparation Methods and Techniques
  • Food Cooking Methods and Techniques
  • Prepare, Cooking and Finishing Dishes
  • Personal Development as a Chef
  • Personal Hygiene and Safety
  • Food Safety and Quality Assurance
  • Workplace Safety
  • Safety Supervision
  • Numeracy and Units of Measurements
  • Computer Literacy and Research
  • Environmental Awareness
  • Introduction to Nutrition and Diets
  • Healthier Food Preparation and Cooking
  • Basic Ingredients
  • Gastronomy, Basic Scientific Principles

Practical Modules

  • Prepare and cook food items using different methods and techniques, equipment and utensils
  • Plan Menus and cost recipes/dishes
  • Manage and maintain resources
  • Maintain food production systems
  • Implement and maintain cost control
  • Planning and preparation processes and procedures to provide professional chef services within the structure
  • Process and procedures for organising food production area, ingredients, staff and environment
  • Process 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

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