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National Certificate in Cooking
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National Certificate in Cooking

R4600
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About this course

Programme: Occupational Certificate: Cook

Duration: 12 Months

NQF Level: 04

Credits: 124

Purpose:

The purpose of this qualification is to prepare a learner to operate as a Cook. A Cook prepares, seasons and cooks food items in hotels, restaurants and catering (HORECA} establishments.

 

A qualified learner will be able to:

Prepare for food production, associated areas, commodities, staff and cooking environment.

Communicate with and assist other kitchen personnel.

Prepare, cook and assemble specific food items using the correct method and techniques to meet customer and organisational requirements.

Assist kitchen and service staff to prepare and serve food.

Hygienically prepare and assemble food, and clean food preparation areas

QUALIFICATION RULES 

This qualification is made up of the following compulsory Knowledge, Practical Skill and Work Experience Modules:

Knowledge Modules:

512101-000-00-00-KM-01, Personal Hygiene and Safety, Level 3, 3 Credits.

512101-000-00-00-KM-02, Food Safety and Quality Assurance, Level 4, 5 Credits.

512101-000-00-00-KM-03, Workplace Safety, Level 4, 5 Credits.

512101-000-00-00-KM-04, Numeracy, Units of Measure and Computer literacy, Level 3, 3 Credits.

512101-000-00-00-KM-05, Environmental Awareness, Level 3, 2 Credits.

512101-000-00-00-KM-06, Introduction to Nutrition and Diets, Level 4, 4 Credits.

512101-000-00-00-KM-07, Basic Ingredients, Level 3, 4 Credits.

512101-000-00-00-KM-08, Theory of Food production, Level 5, 5 Credits.

512101-000-00-00-KM-09, Introduction to the Kitchen, and the Hospitality and Catering Industry, Level 2, 2 Credits.

512101-000-00-00-KM-10, Theory of Commodity Resource Management, Level 4, 2 Credits.

512101-000-00-00-KM-11, Food Preparation Methods, Level 2, 4 Credits.

512101-000-00-00-KM-12, Food Preparation Techniques, Level 3, 4 Credits.

512101-000-00-00-KM-13, Food Cooking Methods and Techniques, Level 3, 10 Credits.

512101-000-00-00-KM-14, Personal Development as a Cook, Level 2, 4 Credits.
Total number of credits for Knowledge Modules: 57.Practical Skill Modules:

512121-000-00-00-PM-01, Prepare and Assemble Food Items using Different Methods and Techniques, Equipment and Utensils, Level 3, 6 Credits.

512121-000-00-00-PM-02, Cook Food Items using Different Methods and Techniques, Equipment and Utensils, Level 4, 14 Credits.

512121-000-00-00-PM-03, Implement Food Production, Level 3, 6 Credits.

512121-000-00-00-PM-04, Maintain Food Production Systems, 5, 16 Credits.

512121-000-00-00-PM-05, Documents and Report on Kitchen Activities, Level 3, 2 Credits.

512121-000-00-00-PM-06, Assist with Kitchen Activities, Level 2, 4 Credits.
Total number of credits for Practical Skill Modules: 48.Work Experience Modules:

512101-000-00-00-WM-01, Preparation Processes and Procedures to Provide Cooking Services within the Cook-Serve or Cook- Chill/Freeze Food Production Environment, Level 4, 30 Credits.

512101-000-00-00-WM-02, Hygiene Practices and Cleaning Processes and Procedures within the Cook- Serve or Cook-Chill/Freeze Food Production Environment, Level 2, 5 Credits.

512101-000-00-00-WM-03, Processes and Procedures for Communicating with and Assisting other Kitchen Personnel within a Cook-Serve or Cook-Chill/Freeze Food Production Environment, Level 4, 4 Credits.

512101-000-00-00-WM-04, Processes and Procedures for Preparing and Assembling a Variety of Food Items using Different Methods and Techniques, Equipment and Utensils, and to Accommodate Special Dietary Requirements, Level 3, 8 Credits.

512101-000-00-00-WM-05, Processes and Procedures for Cooking a Variety of Food Items Using Different Methods and Techniques, Equipment and Utensils, Level 4, 32 Credits.
Total number of credits for Work Experience Modules: 79. 

EXIT LEVEL OUTCOMES 

Prepare for food production, associated areas, commodities, staff and cooking environment.
Communicate with and assist other kitchen personnel.
Prepare, cook and assemble specific food items using the correct method and techniques to meet customer and organisational requirements.
Assist kitchen and service staff to prepare and serve food, and clean service areas.
Hygienically prepare and assemble food, and clean food preparation areas. 

ASSOCIATED ASSESSMENT CRITERIA 

Associated Assessment Criteria for Exit Level Outcome 1:

Clean and tidy up facilities, equipment and storage areas to prepare for food production.

Store commodities, and maintain stock levels in accordance with re-ordering management procedures.

Undertake food production preparation by weighing, measuring and selecting the quality and quantity of ingredients, as per recipe and dish specifications using Prep Lists, Ingredient Lists and Work Plans outlining the times, temperatures, techniques and methods to be followed.

Store food production components correctly for later assembly and presentation through plating and garnishing.

Equally divide staff work allocation in accordance with the tasks required to be completed for maintaining food production.

Associated Assessment Criteria for Exit Level Outcome 2:

Provide assistance and support to kitchen personnel to maintain high levels of cleanliness, efficient food production, and to ensure all service requirements are met.

Document stock levels and record fridge and freezer temperatures to ensure efficient and safe food production.

Communicate and report on equipment maintenance issues, quality standards of ingredients and out-of-stock items is undertaken to ensure efficient food production.

Associated Assessment Criteria for Exit Level Outcome 3:

Prepare hot and cold food items using various preparation techniques (including peeling, slicing, chopping, dicing).

Cook food items using various cooking methods (including boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving).

Assemble and present food items through plating and garnishing.

Maintain and monitor food quality and portion control through-out production and service to meet customer and organisational requirements.

Associated Assessment Criteria for Exit Level Outcome 4:

Clean all service and associated areas and items, and store all items to the designated areas.

Maintain sanitation, health and safety standards in service and associated areas.

Provide assistance and support to kitchen personnel to maintain high levels of cleanliness, efficient food production, and to ensure all service requirements are met.

Associated Assessment Criteria for Exit Level Outcome 5:

Clean all work areas and items, and return all items to the designated areas.

Maintain sanitation, health and safety standards in work and associated areas.

Maintain high levels of cleanliness in food production to ensure that all service requirements are met.

Assemble and present food items in accordance with work instruction.

Integrated Assessment:
Integrated Formative Assessment:

The skills development provider will use the curriculum to guide them on the stipulated internal assessment criteria and weighting. They will also apply the scope of practical skills and applied knowledge as stipulated by the internal assessment criteria. This formative assessment leads to entrance into the integrated external summative assessment.

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.