Professional Chef Qualification

Course Outline

• The Professional Chef Qualification has been developed to provide aspiring chefs with a fundamental grounding in all disciplines relating to the production of top quality cuisine,health and safety measures and the ability to manage a kitchen.
• It brings together elements of food and beverage preparation and service as well as management and is applicable to all sectors of the Hospitality Industry ranging from small restaurants to large-scale hotels.
• The qualification builds on other certificates and diplomas and provides articulation with Gaming, Travel and other Tourism industries.

Learning Outcomes:

The Professional Chefs Qualification consists of theory as well as practical components which cover the following topics:

• The Fundamental Cooking Principles and Methods
• Culinary French
• Events Management
• Understanding Cultural Diversity
• Managing Conflict, and Sustaining Effective Communication within a Team
• Basic Management and Human Resource Practices
• Financial Principles pertaining to Budgets, Food Costing, Wastage, Pilferage and Storage

Certification:

• CATHSSETA Qualification:
• Certificate in Events Support Assistant: Operations (EVM/E/VSUPASSOP/4/0002)

QCTO Qualification included:

• Occupational Certificate: Chef (SAQA ID:101697)

City and Guilds International Qualification included:

• Diploma in Food Preparation and Culinary Arts (8065-02)
• Food Safety in Catering (8065-203)

City and Guilds International Advanced Diploma:

• Food Preparation and Cookery Supervision (8065-04)

Other:

• International Wine Course – Wine & Spirit Education Trust (WSET) Award in Wines Level 1
• First Aid Level 1
• Basic Computer Course (MS Word & Excel)