Qualification Title. Occupational Certificate: Chef. Name Phone Logo.

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1 Occupational Qualification Document Occupational Code Qualification Title Occupational Certificate: Chef NQF Level 4 Name Phone Logo Development Quality Partner CathsSeta Assessment Quality Partner National Artisan Moderating Body (NAMB) DQP Representative Signature Date 1

2 Table of content 1. QUALIFICATION DETAILS RATIONALE PURPOSE RULES OF COMBINATION ENTRY REQUIREMENTS EXIT LEVEL OUTCOMES AND ASSOCIATED ASSESSMENT CRITERIA INTERNATIONAL COMPARABILITY INTEGRATED ASSESSMENT RECOGNITION OF PRIOR LEARNING ARTICULATION NOTES

3 1. QUALIFICATION DETAILS Qualification Title: Occupational Certificate: Chef Level: 4 Credits: 360 Occupational Code: Curriculum Code: Originator: CathsSeta Quality Assurance Body: National Artisan Moderating Body (NAMB) Qualification Type: Occupational Certificate Field: Subfield: Sub Framework: Qualifications Sub Framework for Trades and Occupations Assessment Quality Partner: National Artisan Moderation Body (NAMB) Registered qualifications and or learning programmes to be replaced: SAQA ID: 73296, Certificate: Culinary Arts, NQF level 5,120 Credits SAQA ID: 73289, Certificate: Food Preparation and Cooking (Culinary Arts), NQF level 5, 120 Credits SAQA ID: 73295, Certificate: Food Preparation and Cooking, NQF level 3, 120 Credits SAQA ID: 14111, National Certificate: Professional Cookery, NQF level 4, 145 Credits SAQA ID: 14112, National Diploma: Professional Cookery, NQF level 5, 267 Credits Recorded trades to be replaced: None 2. RATIONALE This qualification has been developed for professionals in the Hospitality and catering industry. It brings together theoretical, practical and workplace elements of food preparation and service. This qualification also provides for a direct pathway from entry as a Food Handler to qualifying as a Chef. The CEP felt that no matter where a Chef worked, they should be able to do the specific skills that the Employer requires from them. Supervisory and financial aspects have been included in this qualification, although it is not currently part of the responsibilities of the Chef, it will form part of future development. Embedded within the qualification are two part qualifications which will allow for a learner to work as a Food Handler/Commis during their first and second year, Commis/Demi during their second and third year and then achieving the qualification as a Chef. Once qualified as a Chef, and gaining sufficient working experience it might lead to promotion and further career advancement. This qualification will professionalise the industry and is applicable to all sectors of Professional Cookery. 3

4 3. PURPOSE The purpose of this qualification is to prepare a learner to operate as a Chef A Chef plans, organises and executes the preparation, cooking and finishing (presentation, holding and storing) of food in a professional hotels, restaurants, catering (HORECA) establishments A qualified learner will be able to: Undertake planning and preparation activities for the provision of professional chef services (Level 5) Organise food production area, ingredients, staff and environment for the execution of professional chef services (Level 4) Execute the preparation, cooking and finishing of a variety of dishes using the correct method and techniques to meet customer and organisational requirements (Level 4) 4. RULES OF COMBINATION This qualification is made up of the following compulsory Knowledge and Practical Skill Modules: Knowledge Modules: KM-01, Personal hygiene and safety, NQF level 3, Cr KM-02, Food safety and quality assurance, NQF level 4, Cr KM-03, Workplace safety, NQF level 4, Cr KM-04, Theory of safety supervision, NQF level 5, Cr KM-05, Numeracy and units of measurement, NQF level 3, Cr KM-06, Basic scientific principles, computer literacy and research, NQF level 4, Cr KM-07, Environmental awareness, NQF level 3, Cr KM-08, Environmental sustainability, NQF level 4, Cr KM-09, Introduction to Nutrition and Diets, NQF level 4, Cr KM-10, Nutrition and Healthier Food Preparation and Cooking, NQF level 5, Cr KM-11, Basic Ingredients, NQF level 3, Cr KM-12, Gastronomy, flavour construction and global cuisines, NQF level 4, Cr KM-13, Theory of food production, NQF level 4, Cr KM-14, Theory of food production supervision, NQF level 5, Cr 2 4

5 KM-15, Introduction to the kitchen, and the hospitality and catering industry, NQF level 2, Cr KM-16, Theory of staff resource management, NQF level 5, Cr KM-17, Theory of production facility and equipment resource management, NQF level 5, Cr KM-18, Theory of commodity resource management, NQF level 4, Cr KM-19, Operational Cost Control, NQF level 5, Cr KM-20, Menu planning and recipe costing, NQF level 5, Cr KM-21, Food preparation methods and techniques, NQF level 3, Cr KM-22, Food cooking methods and techniques, NQF level 4, Cr KM-23, Theory of preparing, cooking, and finishing dishes, NQF level 4, Cr 10 Total number of credits for Knowledge Modules: 95 Practical Skill Modules: PM-01, Prepare and cook food items using different methods and techniques, equipment and utensils, NQF level 4, Cr PM-02, Prepare, cook and finish dishes using different methods and techniques, equipment and utensils, NQF level 4, Cr PM-03, Plan menus and cost recipes/dishes, NQF level 5, Cr PM-04, Manage and maintain staff, facility, equipment and commodity resources, NQF level 5, Cr PM-05, Maintain food production systems, NQF level 4, Cr PM-06, Implement and maintain cost control in catering, NQF level 5, Cr 20 Total number of credits for Practical Skill Modules: 100 This qualification also requires the following Work Experience Modules: WM-01, Planning and preparation processes and procedures to provide professional chef services within the hierarchy of the organisational structure, Level 5, Cr WM-02, Processes and procedures for organising food production area, ingredients, staff and environment, Level 4, Cr WM-03, Processes and procedures for preparing and cooking a variety of food items using different methods and techniques, equipment and utensils, Level 4, Cr WM-04, Processes and procedures for preparing, cooking and finishing a variety of dishes using the correct method and techniques to meet customer expectations, Level 4, Cr 50 Total number of credits for Work Experience Modules: 165 5

6 5. ENTRY REQUIREMENTS NQF Level 1 6. EXIT LEVEL OUTCOMES AND ASSOCIATED ASSESSMENT CRITERIA Exit Level Outcome 1 The ability to undertake planning and preparation activities for the provision of professional chef services (25%) Associated Assessment Criteria Planning and maintaining activities are undertaken with regard to ordering, receiving, storing and issuing of commodities for the provision of professional chef services Menus for different types of meal occasions are planned and recipes are costed in order to provide professional chef serviced within budget Sustainable production is planned within organisational budget and control operational costs Staff requirements and kitchen resources are managed to reflect a prepared and resourced food production environment Knowledge and understanding is demonstrated with respect to planning and preparation activities for the provision of professional chef services Exit Level Outcome 2 The ability to organise food production area, ingredients, staff and environment for the execution of professional chef services (25%) Associated Assessment Criteria Occupational Health and Safety (OHS) requirement are promoted and maintained in food production areas and in the use and maintenance of equipment Food safety is promoted and maintained in the kitchen and quality of dishes are monitored at all stages of preparation and finishing Personal health, hygiene, professional appearance and professional behaviour are promoted and maintained to reflect a co-ordinated, safe and compliant food production environment Communication with team members, subordinates, management, service waitrons and customers is maintained in the execution of professional chef duties Basic computer literacy is demonstrated during the exercising of chef duties 6

7 Knowledge and understanding is demonstrated with respect to organising food production area, ingredients, staff and environment for the execution of professional chef services Exit Level Outcome 3 The ability to execute the preparation, cooking and finishing of a variety of dishes using the correct method and techniques to meet customer and organisational requirements (50%) Associated Assessment Criteria Food items are prepared and cooked using various preparation techniques (including peeling, slicing, chopping, dicing) and cooking methods (including boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving) A variety of dishes are prepared, cooked, finished and monitored in terms of the quality at all stages of the process Dishes are prepared, cooked, finished and adapted for a healthy balanced life style or to accommodate dietary requirements Knowledge and understanding is demonstrated with respect to executing the preparation, cooking and finishing of a variety of dishes using the correct method and techniques to meet customer and organisational requirements 7. INTERNATIONAL COMPARABILITY This qualification has been developed for the hospitality industry and serves to standardize the chef industry. This qualification was compared to similar qualifications-some outcomes-based-in various countries: Malaysia, Hong Kong & India: In Malaysia & Hong Kong their chef qualifications are compared to the internationally recognized UK qualifications as these schools offer their learners to obtain the UK based qualification and thus align their qualifications to it. New Zealand: A relevant qualification was found in this country which has not been bench marked against any of the UK based qualifications, but favourably compares with this qualification in terms of content. United Kingdom: In the UK there are a range of Chef Qualifications which is also offered by various South African Training providers as an international award 7

8 There is an assortment of information available from other countries, however these countries mainly seem to offer shorter learning components and does not compare in terms of length or detail of content. Conclusions: The competencies covered in the various South African based qualifications i.e. Occupational Certificate: Chef are either similar or have substantial overlap with the UK based qualifications that has also been registered on the South African NQF i.e. National Certificate in Food Preparation & Cooking, National Certificate in Food Preparation & Cooking (Culinary Arts), National Certificate in Culinary Arts. It should be noted that these qualifications are made up of the UK based IVQ s. This Qualification enjoys significant similarity with the New Zealand qualification called the Diploma: Professional Chef Practice Level 5, 120 credits. World Association of Chefs Societies (WACS), of which SACA is a member, has partnered with City & Guilds internationally worldwide to award 9 professional titles. While termed WACS certified these certifications are more aligned to South African Designations than Qualifications. It should be noted that the majority of countries offering hospitality qualifications are utilizing the UK based qualifications and align their curriculum to those of City & Guilds. 8. INTEGRATED ASSESSMENT An external integrated summative assessment, conducted through the relevant 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. The external assessment model requires that the external assessment will be conducted through a combination of a written assessment and practical task at an accredited trade test centre. The written examination will be concluded at an accredited trade test centre and marked by registered assessors. Practical tasks will also be assessed by registered assessors. The combination of the written and practical assessment will be conducted over a period of two working days. 9. RECOGNITION OF PRIOR LEARNING RPL for access to the external integrated summative assessment: Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record. 8

9 RPL for access to the qualification: Accredited providers and approved workplaces may recognise prior learning against the relevant access requirements. 10. ARTICULATION There are currently no qualifications which provide for any direct horizontal, diagonal or vertical articulation with this qualification. 11. NOTES Qualifying for external assessment: None Foundational learning: Foundational learning competence is a pre-requisite for the awarding of this qualification Additional legal or physical entry requirements: None Criteria for the accreditation of providers: Accreditation of providers will be done against the criteria as reflected in the relevant curriculum on the QCTO website. The curriculum title and code is: OFO : Occupational Certificate: Chef Part Qualifications: No Part Qualifications applicable 9

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