NQF Level 4 Occupational Certificate (Chef)

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