NQF Level 4 Occupational Certificate (Chef)

Name: NQF Level 4 Occupational Certificate (Chef)
Availability: InStock

by Purple Carrot Chef School

Introduction to the kitchen and hospitality industry.

Contact the Institutes

Fill this form

Duration

3 Years

Course Details

First Year:

Foundational skills and product knowledge:

Introduction to the kitchen and hospitality industry
Personal hygiene & safety
Food safety & workplace safety
Numeracy, units measure & computer literacy
Environmental awareness
Introduction to nutrition & diets
Understanding basic ingredients
Theory of food production
Theory of commodity resource management
Food preparation methods
Food preparation techniques
Cooking methods & techniques
Personal development as a cook

Second Year:

Computer literacy & research
Environmental sustainability
Nutrition & healthier food preparation & cooking
Theory of food production facility and equipment management
Introduction to operational cost control
Introduction to menu planning & recipe costing
The theory, practice to prepare, cook and finish dishes: Vegetables, stocks, soups and sauces, pasta, rice & grains, meat and poultry, fish and seafood, charcuterie and preserving, eggs, fruit, pastries and hot and cold desserts.

Third Year:

Theory of safety supervision
Gastronomy, basic scientific principles, flavour construction, global cuisines (Pan African, Middle East, Europe, Asia, America)
Theory of food production supervision
Theory of staff resource management
Advanced operational cost control
Advanced menu planning & recipe costing

In order for a student to become a successful chef, it is imperative for them to expose themselves to the industry on various levels, continuously doing research, gaining knowledge and working on open-mindedness.

We provide a platform for passionate, dedicated and driven students to build their foundation in the culinary industry. As an institution, we can only provide the knowledge, facilities and the opportunity to learn and grow – the rest of the work is up to students to take what we give them and use it to develop into the chefs they want to become.

View Detailed Profile