Available at: Swinton Campus
Programme Overview: This professional culinary qualification develops skilled chefs capable of planning, preparing, and presenting high-quality food in various hospitality settings while maintaining food safety and cost control standards.
Duration: 3 Years | Credits: 380 |SAQA ID: 94941
What You'll Learn
- Advanced cooking techniques and methods
- Menu planning and costing
- Food safety and hygiene standards
- Kitchen management and organization
- International cuisine preparation
- Nutrition and dietary requirements
- Cost control and inventory management
Minimum Entry Requirements
- NQF Level 2, Grade 10 (the college may recognise RPL against the entry requirements)
- Interest in culinary arts and an eye for detail
- Physical fitness for kitchen work
- Good hygiene practices
Career Opportunities
- Hotels and resorts
- Restaurants and fine dining establishments
- Catering companies
- Cruise ships
- Own restaurant/catering business
Certification: QCTO Occupational Certificate with Trade Test to become a certified chef upon successful completion of External Integrated Summative Assessment (EISA).
Financial Aid: NSFAS funding available for qualifying students.
Knowledge Modules
- Personal hygiene and safety
- Food safety and quality assurance
- Workplace safety
- Theory of safety supervision
- Numeracy and units of measurement
- Computer literacy and research
- Environmental awareness
- Environmental sustainability
- Introduction to Nutrition and Diets
- Healthier Food Preparation and Cooking
- Basic Ingredients
- Gastronomy, basic scientific principles, flavour construction and global cuisines
- Theory of food production
- Theory of food production supervision
- Introduction to the kitchen, and the hospitality and catering industry
- Theory of staff resource management
- Theory of production facility and equipment resource management
- Theory of commodity resource management
- Operational Cost Control
- Menu planning and recipe costing
- Food preparation methods and techniques
- Food cooking methods and techniques
- Preparing, cooking, and finishing dishes
Total number of Credits for Knowledge Modules: 95 Credits.
Practical Skill Modules
- Prepare and cook food items using different methods and techniques, equipment and utensils
- Prepare, cook and finish dishes using different methods and techniques, equipment and utensils
- Plan menus and cost recipes/dishes
- Manage and maintain staff, facility, equipment and commodity resources
- Maintain food production systems
- Implement and maintain cost control in catering
Total number of Credits for Practical Skill Modules: 120 Credits.
Work Experience Modules
- Planning and preparation of processes and procedures to provide professional chef services within the hierarchy of the organisational structure, NQF Level 5, 40 Credits.
- Processes and procedures for organising food production area, commodities, staff and environment
- Processes and procedures for preparing and cooking a variety of food items using different methods and techniques, equipments and utensils
- Processes and procedures for preparing, cooking and finishing a variety of dishes using the correct method and techniques to meet customer expectations
Total number of Credits for Work Experience Modules: 165 Credits.
<< Back |
Quick Links
Boilermaker
Diesel Mechanic
Fitter & Turner
Mechanical Fitter
Welder
Early Childhood Development Practitioner
Chef
Computer Technician
Cook
Tourist Information Officer
Office Administrator
Bricklayer
Carpenter
Plumber
Hairdresser
Poultry Farmer
Marketing Coordinator
Management Assistant
Food Handler
Kitchen Hand |
