Professional Cookery 2017-07-25T10:05:12+02:00

Professional Cookery


Course Name: National Certificate: Professional Cookery (Full Qualification)

NQF Level: 4

Entrance Requirements:

  • It is assumed that an FEC certificate or equivalent has been obtained by the candidate at level 2. (The existing Std 8 certificate meets these requirements)

  • Learners should have a basic comprehension of English.

  • Basic reading and writing skills are required.





R28 000.00


Course Content:


  • Basic calculations.

  • Cleaning materials and equipment.

  • Customer care principles.

  • Different fruit, vegetables & dough products.

  • Different knives, utensils & equipment.

  • Different meat, poultry, game & fish cuts.

  • Food production areas.

  • Health, hygiene, safety & security.

  • Layout, services & facilities of the organisation.

  • Sectors of the Hospitality, Travel and Tourism Industry.

  • Stock management & storage.

  • Telephone etiquette.


  • Provide customer service.

  • Process incoming and outgoing telephone calls.

  • Display Cultural Awareness in dealing with Customers & Colleagues.

  • Communicate verbally.

  • Maintain effective working relationships with other members of staff.

  • Maintain health, hygiene and professional appearance.

  • Identify work opportunities.

  • Apply for a job or experience placement.

  • Prepare written communications.

  • Provide First Aid.

  • Maintain hygiene in food preparation, cooking and storage.

  • Prepare fruit for hot and cold dishes.

  • Prepare vegetables for hot and cold dishes.

  • Handle and maintain knives.

  • Accept and store food deliveries.

  • Clean and store crockery and cutlery.

  • Prepare and cook basic meat, poultry, game or offal dishes.

  • Prepare and cook basic sauces and soups.

  • Handle and store food.

  • Handle, Clean and Maintain food production areas, equipment and utensils.

  • Maintain food production operations.

  • Maintain a cleaning programme for kitchen areas and equipment.

  • Maintain and promote food hygiene in the kitchen.

  • Maintain Food production quality control systems, procedures and specifications.

  • Maintain a safe and secure working environment.

  • Conduct on-the-job coaching.

  • Develop self within the job role.

  • Maintain the receipt, storage and issue of goods.

  • Plan & deliver staff training and development in own area of responsibility.

  • Maintain the cleaning programme for own area of responsibility.

  • Maintain supply levels.

  • Manage one’s own development.


Questionnaires on theory.

Assignments on workplace implementation.

Practical assessment on all aspects of preparing & cooking food in a restaurant, lodge, hotel or guesthouse.


Drum Beat Academy and CATHSSETA certificate.

Ready to Enrol?


0860 10 36 35

Email Christa