Available at: Swinton Campus
Programme Overview: This fundamental cooking qualification prepares skilled cooks for various food
service environments, focusing on food preparation, cooking techniques, and kitchen operations.
Duration: 1 Year | Credits: 184 |SAQA ID: 102296
What You'll Learn
- Basic to intermediate cooking techniques
- Food preparation and presentation
- Kitchen equipment operation
- Food safety and sanitation
- Menu item preparation
- Portion control and cost management
- Team work in kitchen environments
Minimum Entry Requirements
- NQF Level 1, Grade 09 or equivalent, with Mathematics (the college may recognise RPL against the entry requirements)
- Physical ability to work in kitchen environment
- Good personal hygiene
Career Opportunities
- Restaurants and cafes
- Hotel kitchens
- Institutional catering
- Fast food establishments
- Catering services
Certification: QCTO Occupational Certificate.
Financial Aid: NSFAS funding available for qualifying students.
Knowledge Modules
- Personal Hygiene and Safety
- Food Safety and Quality Assurance
- Workplace Safety
- Numeracy, Units of Measure and Computer literacy
- Environmental Awareness
- Introduction to Nutrition and Diets
- Basic Ingredients
- Theory of Food production
- Introduction to the Kitchen, and the Hospitality and Catering Industry
- Theory of Commodity Resource Management
- Food Preparation Methods
- Food Preparation Techniques
- Food Cooking Methods and Techniques
- Personal Development as a Cook
Total number of credits for Knowledge Modules: 57.
Practical Skill Modules
- Prepare and Assemble Food Items using Different Methods and Techniques, Equipment and Utensils
- Cook Food Items using Different Methods and Techniques, Equipment and Utensils
- Implement Food Production
- Maintain Food Production Systems
- Documents and Report on Kitchen Activities
- Assist with Kitchen Activities
Total number of credits for Practical Skill Modules: 48.
Work Experience Modules
- Preparation Processes and Procedures to Provide Cooking Services within the Cook-Serve or Cook- Chill/Freeze Food Production Environment
- Hygiene Practices and Cleaning Processes and Procedures within the Cook- Serve or Cook-Chill/Freeze Food Production Environment
- Processes and Procedures for Communicating with and Assisting other Kitchen Personnel within a Cook-Serve or Cook-Chill/Freeze Food Production Environment
- 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
- Processes and Procedures for Cooking a Variety of Food Items Using Different Methods and Techniques, Equipment and Utensils
Total number of credits for Work Experience Modules: 79. << Back |
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