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Our accredited qualifications:

National Qualification Framework

NQF Level:                                                       Level 5

South African Qualification Authority

(SAQA) ID:                                                       101697

National Credits:                                             558 Credits

Duration:                                                         36 months


This qualification is made out of the following compulsory Knowledge and Practical Skills Modules:


Knowledge Modules:

  • 343401100-KM-01, Personal hygiene and safety, Level 3, 3 Credits
  • 343401100-KM-02, Food Safety and quality assurance, Level 4, 5 Credits
  • 343401100-KM-03, Workplace Safety, Level 4, 5 Credits
  • 343401100-KM-04, Theory of safety supervision, Level5, 3 Credits
  • 343401100-KM-05, Numeracy and unit of measurement, Level 3, 2 Credits
  • 343401100-KM-06, Computer literacy and research, Level 4, 2 Credits
  • 343401100-KM-07, Environmental Awareness, Level 3, 2 Credits
  • 343401100-KM-08, Environmental sustainability, Level 4, 3 Credits
  • 343401100-KM-09, Introduction to Nutrition and Diets, Level 4, 4 Credits
  • 343401100-KM-10, Nutrition and healthier food preparation and cooking, Level 5, 6 Credits
  • 343401100-KM-11, Basic ingredients, Level 3, 4 Credits
  • 343401100-KM-12, Gastronomy, basic scientific principles, flavour construction and global cuisines, Level 5, 15 Credits
  • 343401100-KM-13, Theory of food production, Level 5, 5 Credits
  • 343401100-KM-14, Theory of food production supervision, Level 5, 4 Credits
  • 343401100-KM-15, Introduction to the kitchen, and the hospitality and catering industry, Level 2, 2 Credits
  • 343401100-KM-16, Theory of staff resource management, Level 4, 2 Credits
  • 343401100-KM-17, Theory of production facility and equipment resource management, Level 5, 4 Credits
  • 343401100-KM-18, Theory of commodity resource management, Level 4, 2 Credits
  • 343401100-KM-19, Operational Cost Control, Level 5, 12 Credits
  • 343401100-KM-20, Menu planning and recipe costing, level 5, 15 Credits
  • 343401100-KM-21, Food preparation methods and techniques, Level 3, 8 Credits
  • 343401100-KM-22, Food cooking methods and techniques, Level 5, 24 Credits
  • 343401100-KM-23, Theory of preparing, cooking and finishing dishes, Level 5, 24 Credits
  • 343401100-KM-24, Personal development as a Chef, Level 2, 4 Credits


Total number of credits for Knowledge Modules: 148


Practical Modules:

  • 343401100-PM-01, Prepare and cook food items using different methods and techniques, equipment and utensils, Level 4, 20 Credits
  • 343401100-PM-02, Prepare, cook and finish dishes using different methods and techniques, equipment and utensils, Level 4, 28 Credits
  • 343401100-PM-03, Plan menus and cost recipes/dishes, Level 5, 26 Credits
  • 343401100-PM-04, Manage and maintain staff, facility, equipment and commodity resources, Level 5, 22 Credits
  • 343401100-PM-05, Maintain food production systems, Level 5, 22 Credits
  • 343401100-PM-06, Implement and maintain cost control in catering, Level 5, 22 Credits


Total number of credits for Practical Modules: 140


Work Experience Modules:

  • 343401100-WM-01, Planning and preparation of processes and procedures to provide chef services within the hierarchy of the organisational structure, Level 5, 90 Credits
  • 343401100-WM-02, Processes and procedures for organizing food production area, commodities, staff and environment, Level 5, 80 Credits
  • 343401100-WM-03, Processes and procedures for preparing and cooking a variety of food items using different methods and techniques, equipment and utensils, Level 4, 40 Credits
  • 343401100-WM-04, Processes and procedures for preparing, cooking and finishing a variety of dishes using the correct method and techniques to meet customer expectations, Level 4, 60 Credits


Total number of credits for Wok Experience Modules: 270

National Qualification Framework

NQF Level:                                                       Level 4

South African Qualification Authority

(SAQA) ID:                                                       102296

National Credits:                                             184 Credits

Duration:                                                         24 months

This qualification is made up of the following compulsory Knowledge, Practical Skills and Work Experience Modules:

Knowledge Modules:

  • 512101-000-00-00-KM-01, Personal Hygiene and Safety, Level 3, 3 Credits
  • 512101-000-00-00-KM-02, Food Safety and Quality Assurance, Level 4, 5 Credits
  • 512101-000-00-00-KM-03, Workplace Safety, Level 4, 5 Credits
  • 512101-000-00-00-KM-04, Numeracy, Units of Measure and Computer literacy, Level 3, 3 Credits
  • 512101-000-00-00-KM-05, Environmental Awareness, Level 3, 2 Credits
  • 512101-000-00-00-KM-06, Introduction to Nutrition and Diets, Level 4, 4 Credits
  • 512101-000-00-00-KM-07, Basic Ingredients, Level 3, 4 Credits
  • 512101-000-00-00-KM-08, Theory of food production, Level 5, 5 Credits
  • 512101-000-00-00-KM-09, Introduction to the Kitchen, and the Hospitality and Catering Industry, Level 2, 2 Credits
  • 512101-000-00-00-KM-10, Theory of commodity Resource Management, Level 4, 2 Credits
  • 512101-000-00-00-KM-11, Food preparation methods, Level 2, 4 Credits
  • 512101-000-00-00-KM-12, Food preparation methods, Level 2, 4 Credits
  • 512101-000-00-00-KM-13, Food cooking methods and techniques, level 3, 10 Credits
  • 512101-000-00-00-KM-14, Personal Development as a Cook, Level 2, 4 Credits

Total number of credits for Knowledge Modules: 57

Practical Modules:

  • 512101-000-00-00-PM-01, Prepare and assemble food items using different methods and techniques and utensils, Level 3, 6 Credits
  • 512101-000-00-00-PM-02, Cook food items using different methods and techniques, equipment and utensils, Level 4, 14 Credits
  • 512101-000-00-00-PM-03, Implement food production, Level 3, 6 Credits
  • 512101-000-00-00-PM-04, Maintain food production systems, Level 5, 16 Credits
  • 512101-000-00-00-PM-05, Documents and report on kitchen activities, Level 3, 2 Credits
  • 512101-000-00-00-PM-06, Assist with kitchen activities, Level 2, 4 Credits

Total number of credits for Practical Skills Modules: 48

Work Experience Modules:

  • 512101-000-00-00-WM-01, Preparation processes and procedures to provide cooking services within the Cook-serve or Cook-Chill/Freeze food production environment, Level 4, 30 Credits
  • 512101-000-00-00-WM-02, Hygiene practices and cleaning processes and procedures within the Cook-serve or Cook-Chill/Freeze food production environment, Level 2, 5 credits
  • 512101-000-00-00-WM-03, Processes and procedures for communicating with and assisting other kitchen personnel within a Cook-serve or Cook-Chill/Freeze food production environment, Level 4, 4 Credits
  • 512101-000-00-00-WM-04, Processes and procedures for preparing and assembling a variety of food items using different methods and techniques, equipment and utensils and to accommodate special dietary requirements, Level 3, 8 Credits
  • 512101-000-00-00-WM-05, Processes and procedures for Cooking a variety of food items using different methods and techniques, equipment and utensils, Level 4, 32 credits

Total number of credits for Work Experience Modules: 79

National Qualification Framework

NQF Level:                                                       Level 2

South African Qualification Authority

(SAQA) ID:                                                       110644

National Credits:                                             32 Credits

Duration:                                                         6 months

This qualification is made up of the following compulsory Knowledge, Practical Skills and Work Experience Modules:

Knowledge Modules:

  • 512101-000-00-00-KM-01, Personal Hygiene and Safety, Level 3, 3 Credits
  • 512101-000-00-00-KM-02, Food Safety and Quality Assurance, Level 4, 5 Credits
  • 512101-000-00-00-KM-03, Workplace Safety, Level 4, 5 Credits
  • 512101-000-00-00-KM-14, Personal Development as a Cook, Level 2, 4 Credits

Total number of credits for Knowledge Modules: 17

Practical Modules:

  • 512101-000-00-00-PM-01, Prepare and assemble food items using different methods and techniques, equipment and utensils, Level 3, 6 Credits
  • 512101-000-00-00-PM-02, Assist with kitchen activities, Level 2, 4 Credits

Total number of credits for Practical Skill Modules: 10

Work Experience Modules:

  • 512101-000-00-00-WM-01, Practice Hygiene and Cleaning processes ad procedures within the Cook-Serve or Cook-Chill/Freeze food production environment, Level 2, 5 Credits

Total number of credits for Work Experience Modules: 5

National Qualification Framework

NQF Level:                                                       Level 3

South African Qualification Authority

(SAQA) ID:                                                       121147

National Credits:                                             123 Credits

Duration:                                                         12 months

This qualification is made up of compulsory Knowledge, Practical Skill and Work Experience Modules:

Knowledge Modules:

  • 716105-000-00-KM-01, Personal Mastery and Inter-personal Relationships, Level 3, 4 Credits
  • 716105-000-00-KM-02, Business Studies for Machine Operator, Level 3, 4 Credits
  • 716105-000-00-KM-03, Manufacturing principles for Machine Operators on a Digitalized Environment, Level 3, 6 Credits
  • 716105-000-00-KM-04, Quality, Food Safety, GMP and food contamination, Level 3, 8 Credits
  • 716105-000-00-KM-05, Occupational Health and Safety in the Manufacturing Environment, Level 3, 2 Credits
  • 716105-000-00-KM-06, Baking and Confectionery Processing Equipment, Level 3, 6 Credits
  • 716105-000-00-KM-07, History, Background, Principles and Raw Materials of bread and Confectionery Products, Level 3, 8 Credits

Total number of credits for Knowledge Modules: 38

Practical Skill Modules:

  • 716105-000-00-PM-01, Received Input Material for Baking and Confectionery Products, Level 3, 8 Credits
  • 716105-000-00-PM-02, Prepare Input Material for Further Processing, Level 3, 12 Credits
  • 716105-000-00-PM-03, Produce Bread and Flour Confectionery Products, Level 3, 14 Credits
  • 716105-000-00-PM-04, Control Product and Process Quality of Bread and Confectionery Products in a large-scale bakery, Level 3, 13 Credits

Total number of credits for Practical Skill Modules: 47

Work Experience Modules:

  • 716105-000-00-WM-01, Processes and procedures to receive Baking and Confectionery Input Materials, Level 3, 8 Credits
  • 716105-000-00-WM-02, Processes and procedures to prepare Raw Materials for further processing, Level 3, 10 Credits
  • 716105-000-00-WM-03, Processes and procedures to Manufacture Bread and Confectionery Products, Level 3, 10 Credits
  • 716105-000-00-WM-04, Processes and procedures to Control the Operation of Baking and Confectionery Processing Equipment, Level 3, 10 Credits

Total number of credits for Work Experience Modules: 38

National Qualification Framework

NQF Level:                                                       Level 3

South African Qualification Authority

(SAQA) ID:                                                       121149

National Credits:                                             123 Credits

Duration:                                                         12 months

This qualification is made up of the following Knowledge, Practical Skill and Work Experience Modules:

  • 716118-000-00-KM-01, Personal Mastery and Inter-personal Relationships, Level 3, 4 Credits
  • 716118-000-00-KM-02, Business Studies for Machine Operator, Level 3, 4 Credits
  • 716118-000-00-KM-03, Manufacturing principles for Machine Operators in a Digitalized Environment, Level 3, 6 Credits
  • 716118-000-00-KM-04, Quality, Food Safety, GMP and Food Contamination, Level 3, 8 Credits
  • 716118-000-00-KM-05, Occupational Health and Safety in the Manufacturing Environment, Level 3, 2 Credits
  • 716118-000-00-KM-06, Food and Beverage Operational Principles, Level3, 8 Credits
  • 716118-000-00-KM-07, Food and Beverage Processing and Production Technology, Level 3, 6 Credits

Total number of credits for Knowledge Modules: 38

Practical Skill Modules:

  • 716118-000-00-PM-01, Receive Input Materials for Food and Beverage Products, Level 2, 8 Credits
  • 716118-000-00-KM-02, Prepare Input Material for Processing, Level 3, 12 Credits
  • 716118-000-00-KM-03, Process Food and Beverage Products, Level 3, 14 Credits
  • 716118-000-00-KM-04, Control the Operation of Food and Beverage Processing, Level 3, 14 Credits

Total number of credits for Practical Skill Modules: 47

Work Experience Modules:

  • 716118-000-00-WM-01, Processes and Procedures to Receive Input Materials, Level 3, 8 Credits
  • 716118-000-00-WM-02, Processes and Procedures to Prepare Input Materials for Processing, Level 3, 10 Credits
  • 716118-000-00-WM-03, Processes and Procedures to Process Food and Beverage Products, Level 3, 10 Credits
  • 716118-000-00-WM-04, Processes and Procedures to Control the Production of Food and Beverage Products, Level 3, 10 Credits

Total number of credits for Work Experience Modules: 38

National Qualification Framework

NQF Level:                                                       Level 3

South African Qualification Authority

(SAQA) ID:                                                       121148

National Credits:                                             123 Credits

Duration:                                                         12 months

This qualification is made up of the following Knowledge, Practical Skill and Work Experience Modules:

Knowledge Modules:

  • 718302-000-00-KM-01, Personal Mastery and Inter-personal Relationships, Level 3, 4 Credits
  • 718302-000-00-KM-02, Business Studies for Machine Operators, level 3, 4 Credits
  • 718302-000-00-KM-03, Manufacturing Principles for Machine Operators in a Digitalized Environment, Level 3, 6 Credits
  • 718302-000-00-KM-04, Quality, Food Safety, GMP and Food Contamination, Level 3, 8 Credits
  • 718302-000-00-KM-05, Occupational Health and Safety in the Manufacturing Environment, Level 3, 2 Credits
  • 718302-000-00-KM-06, Packaging Process, Containers and Material, Level 3, 6 Credits
  • 718302-000-00-KM-07, Primary Packaging Equipment Systems, Level 3, 4 Credits
  • 718302-000-00-KM-08, Secondary and Tertiary Packaging Equipment Systems, Level 3, 4 Credits

Total number of credits for Knowledge Modules: 38

Practical Skill Modules:

  • 718302-000-00-PM-01, Receive Input Material for Food and Related Products Packaging, Level 3, 8 Credits
  • 718302-000-00-PM-02, Prepare Equipment for Packaging, Level 3, 12 Credits
  • 718302-000-00-PM-03, Package Food and Related Products, Level 3, 13 Credits
  • 718302-000-00-PM-04, Control Packaging Equipment Operation, Level 3, 14 Credits

Total number of credits for Practical Skill Modules: 47

Work Experience Modules:

  • 718302-000-00-WM-01, Processes and Procedures to Receive Packaging Input Materials
  • 718302-000-00-WM-02, Processes and Procedures to Prepare Raw Material and Related Products for Packaging, Level 3, 10 Credits
  • 718302-000-00-WM-03, Processes and Procedures to Package Food and Beverage Products, Level 3, 10 Credits
  • 718302-000-00-WM-04, Processes and Procedures to Control Operation of Food and Beverage Packaging Equipment, Level 3, 10 Credits

Total number of credits for Work Experience Modules: 38