Professional Cookery Learnership

For those who are interested in Professional Cookery, this qualification brings together the elements of food preparation, stock management and kitchen hygiene. You will also gain insight into how to communicate effectively, how to create interpersonal relationships with your team and how to maintain a safe and secure work environment.

Objective:

Applicants for this learnership must have a minimum of a Grade 11 and higher and competence in National Certificate at level 3. A basic understanding of the workplace, kitchen or culinary processes as well as operations within this industry.

It is assumed that an FEC certificate or equivalent has been obtained by the candidate at level 2. The purpose of the NQF level 4 Professional Cookery 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.

This qualification is designed for learners who intend to enter a field of work pertaining to preparing food, cooking, hospitality skills or other operations such as cleaning food stations, handling of funds in a restaurant or being able to provide first aid in the workplace.

Learners attempting this qualification will be equipped with a variety of technical, basic business, hospitality and personal skills and strategies to help them succeed in the Professional Cookery industry.

The successful learner will develop an overall foundation for the application of these skills as well as knowledge to explore a diverse range of job opportunities whether starting in a cleaning position at a small coffee shop or as a chef in a medium scale restaurant to even being the store manager dealing with stock/supplies, handling and recording funds etc.