Professional Cookery

SAQA / CATHSSETA ID: 14111

Course Name: National Certificate: Professional Cookery (Full Qualification)

NQF Level: 4

profcookery

Entrance Requirements:

  • It is assumed that an FEC certificate or equivalent has been obtained by the candidate at level 2. (The existing Std 8 certificate meets these requirements)
  • Learners should have a basic comprehension of English.
  • Basic reading and writing skills are required.

Duration:

45 weeks.

Price:

R28 000.00

Course Content:

Theory:

  • Basic calculations.
  • Cleaning materials and equipment.
  • Customer care principles.
  • Different fruit, vegetables & dough products.
  • Different knives, utensils & equipment.
  • Different meat, poultry, game & fish cuts.
  • Food production areas.
  • Health, hygiene, safety & security.
  • Layout, services & facilities of the organisation.
  • Sectors of the Hospitality, Travel and Tourism Industry.
  • Stock management & storage.
  • Telephone etiquette.

Practical:

  • Provide customer service.
  • Process incoming and outgoing telephone calls.
  • Display Cultural Awareness in dealing with Customers & Colleagues.
  • Communicate verbally.
  • Maintain effective working relationships with other members of staff.
  • Maintain health, hygiene and professional appearance.
  • Identify work opportunities.
  • Apply for a job or experience placement.
  • Prepare written communications.
  • Provide First Aid.
  • Maintain hygiene in food preparation, cooking and storage.
  • Prepare fruit for hot and cold dishes.
  • Prepare vegetables for hot and cold dishes.
  • Handle and maintain knives.
  • Accept and store food deliveries.
  • Clean and store crockery and cutlery.
  • Prepare and cook basic meat, poultry, game or offal dishes.
  • Prepare and cook basic sauces and soups.
  • Handle and store food.
  • Handle, Clean and Maintain food production areas, equipment and utensils.
  • Maintain food production operations.
  • Maintain a cleaning programme for kitchen areas and equipment.
  • Maintain and promote food hygiene in the kitchen.
  • Maintain Food production quality control systems, procedures and specifications.
  • Maintain a safe and secure working environment.
  • Conduct on-the-job coaching.
  • Develop self within the job role.
  • Maintain the receipt, storage and issue of goods.
  • Plan & deliver staff training and development in own area of responsibility.
  • Maintain the cleaning programme for own area of responsibility.
  • Maintain supply levels.
  • Manage one’s own development.

Assessment:

  •  Questionnaires on theory.
  • Assignments on workplace implementation.
  • Practical assessment on all aspects of preparing & cooking food in a restaurant, lodge, hotel or guesthouse.

Award:

  • Drum Beat Academy and CATHSSETA certificate.

What do I do now?

  • Fill in the quick contact form to the right and we’ll get back to you.
  • You can also phone us on:
    • Call Centre: 0860 10 36 35
    • Pretoria: 012 460 9585
    • Cape Town: 021 300 0690
    • Durban: 031 100 1168
    • Johannesburg: 011 568 0773
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