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 professionalize the industry and is applicable to all sectors of Professional Cookery.