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The purpose of the Qualification is to provide learners with knowledge and skills to work in the hospitality industry.

Learners who achieve this Qualification can:

• Communicate effectively within the workplace.
• Maintain safety and health practices.
• Apply different food preparation methods.

  Rationale:

  This Qualification has been developed for professionals in the food preparation industry (hospitality). It brings together the theoretical and practical elements of food preparation and service. This Qualification has been designed to provide a broad range of skills appropriate to a person operating as a front line worker. This Qualification will professionalise the industry and is applicable to all sectors, from small restaurants to large-scale hotels. This Qualification provides for articulation within the hospitality and catering industries.

  The Qualification aims to reflect the international nature of the knowledge, skills and activities needed for different countries or cultures. 

Recognition of Prior Learning:

The structure of this Qualification makes the Recognition of Prior Learning possible. This Qualification may therefore be achieved in part or completely through the Recognition of Prior Learning, which includes formal, informal and non-formal learning and work experience. The learner should be thoroughly briefed on the mechanism to be used and support and guidance should be provided. Care should be taken that the mechanism used provides the learner with an opportunity to demonstrate competence and is not so onerous as to prevent learners from taking up the Recognition of Prior Learning option towards gaining a Qualification.

If the learner is able to demonstrate competence in the knowledge, skills, values and attitudes implicit in this Qualification the appropriate credits should be assigned to the learner. Recognition of Prior Learning will be done by means of Integrated Assessment as mentioned above.

This Recognition of Prior Learning may allow:

• Accelerated access to further learning at this or higher levels on the NQF.
• Gaining of Credits towards a Unit Standard.
• Obtaining of this Qualification in part or in whole.

  Access to the Qualification:

  There is open access to the Qualification. However, it is preferable that learners should have acquired language competencies and Mathematical Literacy competencies at NQF Level 2. 

Learning components; Number of Credits allocated; NQF Level.

• Communication; 20; 3.
• Mathematical Literacy; 16; 3.

  Subtotal; 36 Credits.

  Core:

  Learning components; Number of Credits allocated; NQF Level.

• Safety at work; 5; 3.
• Food safety at work; 5; 3.
• Food preparation methods; 5; 3.
• Cost control operations; 5; 3.
• Storage and care of materials; 5; 3.
• Nutrition at work 5; 3.
• Cooking methods: boiling; 4; 3.
• Cooking methods: poaching; 4; 3.
• Cooking methods: stewing; 4; 3.
• Cooking methods: steaming; 4; 3.
• Cooking methods: braising; 4; 3.
• Cooking methods: deep frying; 4; 3.
• Cooking methods: shallow frying; 4; 3.
• Cooking methods: baking; 4; 3.
• Cooking methods: roasting; 4; 3.
• Cooking methods: grilling; 4; 3.

  Subtotal; 70 Credits.

  Electives:

  Learning components; Number of Credits allocated; NQF Level.

• Cold food preparations; 7; 3.
• Basic pastry techniques; 7; 3.

  Subtotal; 14 Credits.
  Minimum; 14 Credits.

  Qualification Rules:

• All the Fundamentals totalling 36 Credits are compulsory.
• All the Core modules totaling 70 Credits are compulsory.
• Learners must choose a minimum of 14 Credits from the electives.
• A minimum of 120 Credits is required to obtain the Qualification. 

2. Use mathematics in real life situations.

3. Maintain safety and hygiene practices in work environment.

4. Understand different food preparation methods.

5. Manage the cost in the workplace.

6. Implement and manage storage processes and procedures.

7. Consider nutrition when preparing food and planning a menu.

8. Prepare food using a variety of cooking methods.

9. Prepare cold foods.

10. Prepare food using basic pastry techniques.

Critical Cross-Field Outcomes:

This Qualification addresses all the Critical Cross-Field Outcomes. A learner who obtains this Qualification can:

1. Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made.
2. Work effectively with others as a member of a team, group, organisation, community.
3. Organise and manage oneself and one`s activities responsibly and effectively.
4. Communicate effectively, using visual, mathematical and/or language skills in the modes of oral and/or written presentation. 

• Use the writing process to compose various reports and texts required within the workplace.
• Read and interpret various texts with understanding.
• Maintain and adapt oral communication as required.
• Use appropriate communication skills within the workplace.

  Associated Assessment Criteria for Exit Level Outcome 2:

• Use mathematical functions correctly to solve routine problems and tasks within the workplace.

  Associated Assessment Criteria for Exit Level Outcome 3:

• Carry out simple first aid tasks as required.
• Extinguish different kinds of fires using the appropriate equipment and procedures.
• Produce a simple workshop safety inspection report.
• Wear appropriate protective clothing.
• Observe all workshop safety procedures.
• Recognise hazards and report to the appropriate authority.
• Use safe and fully maintained equipment and utensils.
• Use knives and utensils safely and without danger to others.
• Comply with manufacturers’ instructions in the operation and cleaning of equipment and machinery.
• Wear appropriate protective clothing and footwear in the kitchen at all times.
• Maintain personal cleanliness and hygienic practices at all times.
• Report any personal condition that could affect food safety and take appropriate action.
• Carry out appropriate routine cleaning and clean whilst at work.
• Report faulty machinery and equipment likely to contribute to unsafe food conditions.
• Act to prevent cross contamination without supervision.
• Report any sighting of pests to a supervisor.
• Complete routine food safety documentation as required.

  Associated Assessment Criteria for Exit Level Outcome 4:

• Use knives and small utensils appropriately.
• Operate food preparation and storage equipment efficiently.
• Select appropriate commodities and equipment for specific tasks.
• Carry out working methods in a logical and tidy manner.
• Carry out appropriate cleaning procedures.
• Make economic use of materials and energy.
• Wear protective clothing and footwear, in a suitable condition, in the kitchen.
• Complete tasks to time.
• Complete food preparation tasks without excessive trimming loss.
• Ensure materials involved in food preparation are hygienically cleaned.
• Carry out a simple comparison between fresh and convenience commodities.

  Associated Assessment Criteria for Exit Level Outcome 5:

• Identify and list commodity prices for a recipe or total meal.
• Compare alternative commodities in terms of quality and price.
• Weigh commodities for recipes accurately.
• Calculate the cost of recipes, based on ingredients.
• Calculate the cost of individual dishes and simple set menus, based on ingredients.
• Use appropriate equipment, utensils and serving dishes, that assist portion control.
• Calculate the gross profit on a simple meal.
• Weigh trimming loss and relate as a percentage to the original weight of the commodity and price.
• Calculate cooking losses of weight.
• Calculate portion sizes for different dishes.

  Associated Assessment Criteria for Exit Level Outcome 6:

• Store food for short-term refrigeration in suitable containers.
• Stack food in the general-purpose refrigerator tidily and minimising risk of cross contamination.
• Report cold storage areas when not operating at appropriate temperatures.
• Check incoming foods for acceptability and report deficiencies where necessary.
• Carry out a daily temperature and humidity check of dry storage areas.
• Carry out a daily temperature check of all cold storage.
• Keep cleaning materials and other dangerous chemicals in clearly labelled containers and away from food items.
• Use stocks of all commodities in rotation according to age or ‘use-by-date’.
• Keep all storage areas tidy and clean.
• Maintain in-house storage security procedures.
• Complete records on appropriate documentation.

  Associated Assessment Criteria for Exit Level Outcome 7:

• Present dishes in a neat and appetising manner.
• Minimise nutritional loss in preparation of commodities where appropriate.
• Preserve nutritional value of foods in cooking.
• Select and produce meals likely to promote healthy eating.
• Identify and use recipes with a balance of nutrients.
• Compile menus featuring healthy foods.

  Associated Assessment Criteria for Exit Level Outcome 8:

  Use a variety of cooking methods:

• Boiling.
• Poaching.
• Stewing.
• Steaming.
• Braising.
• Deep frying.
• Shallow frying.
• Baking.
• Roasting.
• Grilling.

  Associated Assessment Criteria for Exit Level Outcome 9:

• Ensure all areas, utensils and equipment to be used are in a fit state of cleanliness and repair.
• Comply with all personal hygiene requirements.
• Use preparation procedures to eliminate the risk of cross contamination.
• Handle and store commodities appropriately.
• Handle and store commodities to reduce the loss of nutrients.
• Peel, chop and cut up foods according to dish being prepared.
• Season, dress, garnish, marinade foods according to dish being prepared.
• Check temperatures, during preparation, as appropriate.
• Carry out tasting and testing in a safe and hygienic manner.
• Use a temperature probe and follow appropriate procedures.
• Combine and/or mix commodities with regard to flavour and texture balance.
• Ensure dish presentations are fit for purpose.

  Associated Assessment Criteria for Exit Level Outcome 10:

• Produce simple desserts and biscuits, using pre-prepared paste, commercial mixes or freshly prepared paste.
• Produce simple flans, pies (sweet and savoury), tartlet cases, slices and simple biscuits.
• Produce a range of puff-paste goods, using pre-prepared paste.
• Produce and decorate simple cakes and sponges, using commercial mixes, bought in or freshly prepared bases.
• Use baking and steaming methods in the preparation of appropriate commodities and products.
• Use chemical aerated commodities in the preparation of simple cakes, cup cakes and g�teaux.
• Produce simple loaves, dinner rolls, pizza, batters and dinner desserts from fermentation methods using commercially prepared and fresh mixes.
• Produce a range of fruit desserts using fresh fruit, stewing and poaching.
• Produce basic sauces, fillings, icings and glazes, for sweet items.

  Integrated Assessment:

  Integrated Assessment appropriately incorporated to ensure that the Purpose of the Qualification is achieved.

  Assessment practices must be open, transparent, fair, valid, and reliable and ensure that no learner is disadvantaged in any way whatsoever.

  This Qualification is comprised of the following:

• Practical competences-what a candidate must be able to do.
• Knowledge requirements-what a candidate must know.

  There are several ways in which these can be assessed:

  Practical:

  Assessors may be required to use different assessment methods:

• Competence checklist-observation of performance.
• Competence checklist-appraisal of a product.
• Practical assignment.

  Knowledge Requirements:

  Learners will be required to take tests to show that they meet the knowledge requirements. These assessments can take the following forms:

• Written tests-multiple choice.
• Written tests-short, structured questions.

  Learning, teaching and assessment are inextricably interwoven. Whenever possible, the assessment of knowledge, skills, attitudes and values shown in the modules will be integrated.

  Assessment of communication, language, literacy and numeracy should be integrated as far as possible with other aspects and should use practical contexts wherever possible.

  Where it is not possible to assess the learner in the workplace or on-the-job, simulations, case studies, role-plays and other similar techniques such as realistic working environment including real work timescales and pressures should be used to provide a context appropriate to the assessment.

  During Integrated Assessments the assessor should make use of formative and summative assessment methods and assess combinations of practical, applied, foundational and reflexive competencies.
  All learners are required to complete an externally set and marked international examination in order to achieve the Qualification.

  Assessment should ensure that all Outcomes and Critical Cross-Field Outcomes are evaluated. 

City and Guilds IVQ; NQF1 Level; NOS2:

• Certificate; Level 1; Food Preparation and Cookery.

  Note:

• (1) National Qualifications Framework of England, Wales and Northern Ireland.
• (2) United Kingdom National Occupational Standards (NOS).

  According to the ‘Rough Guide to Comparing Qualifications in the United Kingdom and Ireland’ published by the National Qualifications Authority of Ireland (NQAI) and the four United Kingdom regulators (Qualifications Curriculum Authority (QCA), the Scottish Qualifications Authority (SQA), the Qualifications, Curriculum and Assessment Authority for Wales (ACCAC) and the Council for the Curriculum, Examinations and Assessment in Northern Ireland (CCEA)), the International Vocational Qualification Certificate in Food Preparation and Cooking, is comparable to the following levels:

  City and Guilds IVQ; NQF; NFQ3; SCQF4:

• Certificate; Level 1; Level 3; Level 4.

  Note:

• (3) The National Framework of Qualifications for Ireland (NFQ).
• (4) Scottish Credit and Qualifications Framework. 

• Vertical articulation can occur by embarking on the study of related NQF Level 4 Qualifications in the hospitality and catering field.
• Horizontal Articulation can occur with Qualifications on NQF Level 3. 

• Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered and appointed by the provider according to existing moderation guidelines of the FETQC/HEQC or relevant ETQA/SETA.
• Any institution offering learning of this Qualification must be accredited as a provider with the relevant ETQA/SETA.
• Assessment and Moderation of assessment will be overseen by City and Guilds and relevant ETQA.
• Moderation should also validate the achievement of competencies and assessment processes as described in Exit Level Outcomes and Integrated Assessment options as described in the Qualification. 

• Interpersonal skills, subject matter expertise and assessment experience.
• To be competent in the planning and conducting of assessment of learning outcomes.
• The subject matter experience must be well developed within the relevant field and subfield practices.

  The assessor must have completed:

• A similar Qualification or from the same family of Qualifications, at or above the level of the Qualification,
• Minimum of two years relevant experience.

  The subject matter experience of the assessor can be established by Recognition of Prior Learning.

  Assessors need to be registered with the relevant Education and Training Quality Assurance Body. 

• The City and Guilds IVQ Certificate in Food Preparation and Cooking (7065) is currently registered on the South African National Qualifications Framework at the Certificate: Food Preparation and Culinary Arts (SAQA ID: 22913).
• Only approved centres are allowed to offer City and Guilds Qualifications.
• Only successful learners from approved centres will be certified by City and Guilds.
• Approved centres will be quality assured by City and Guilds.