Learning Material / Training Material for:
 
National Certificate: Professional Cookery
SAQA ID: 14111
Credits: 145
NQF Level: 4
 
Purpose of the Qualification:
This qualification has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and drink preparation as well as supervision. This qualification will professionalise the industry and is applicable to all sectors, from small restaurants to large-scale hotels.
 
The qualification provides articulation with Gaming, Travel and other Tourism industries.
 
EXIT LEVEL OUTCOMES
On completion of this qualification, the learner will be able to:
Provide customer service
Process incoming and outgoing telephone calls
Display Cultural Awareness in dealing with Customers & Colleagues
Communicate verbally
Maintain effective working relationships with other members of staff
Maintain health, hygiene and professional appearance
Perform basic calculations
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
Handle and Maintain Utensils and Equipment
Handle and Store Food
Clean food production areas and equipment
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
Clean food production areas, equipment and utensilsMaintain 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
Describe layout, services and facilities of the organisation
Maintain a secure working environment
Maintain a safe working environment
Describe the Sectors of the Hospitality, Travel & Tourism Industries
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 ones own development.