SAQA / CATHSSETA ID: 14111
Course Name: National Certificate: Professional Cookery (Full Qualification)
NQF Level: 4
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.
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.
Provide customer service.
Process incoming and outgoing telephone calls.
Display Cultural Awareness in dealing with Customers & Colleagues.
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.
Assessment: Questionnaires on theory.
Assignments on workplace implementation.
Practical assessment on all aspects of preparing & cooking food in a restaurant, lodge, hotel or guesthouse.
Award: Drum Beat Academy and CATHSSETA certificate.
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