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SayPro Buy Professional Cookery Training Material 14111

R5,999.00
South African rand (R) – ZAR
  • United States dollar ($) – USD
  • South African rand (R) – ZAR

PURPOSE AND RATIONALE OF THE QUALIFICATION  This 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 […]

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Description

PURPOSE AND RATIONALE OF THE QUALIFICATION 
This 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. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
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) 

RECOGNISE PREVIOUS LEARNING? 
N 

QUALIFICATION RULES 
The Qualification consists of a Fundamental, a Core and an Elective Component.

To be awarded the Qualification learners are required to obtain a minimum of 145 credits as detailed below.

Fundamental Component:

The Fundamental Component consists of Unit Standards to the value of 39 credits all of which are compulsory.

Core Component:

The Core Component consists of Unit Standards to the value of 96 credits all of which are compulsory.

Elective Component:

The Elective Component consists of individual unit standards from which the learner must choose unit standards totalling a minimum of 10 credits. 

EXIT LEVEL OUTCOMES 
On completion of this qualification, the learner will be able to:

  • 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
  • Perform basic calculations
  • 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
  • Handle and Maintain Utensils and Equipment
  • Handle and Store Food
  • Clean food production areas and equipment
  • 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
  • Clean 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
  • Describe layout, services and facilities of the organisation
  • Maintain a secure working environment
  • Maintain a safe working environment
  • Describe the Sectors of the Hospitality, Travel & Tourism Industries
  • 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 ones own development. 

ASSOCIATED ASSESSMENT CRITERIA 
Integrated Assessment:

Integrated assessment is accomplished through assessing more than one unit standard at a time. There are also a number of unit standards that are integrative in nature. 

ARTICULATION OPTIONS 
This qualification will able to articulate with other qualifications in the sub-field once the other qualifications have been registered. (A grid of unit standards and the qualifications that each standard can be linked to has been attached). 

MODERATION OPTIONS 
Moderation shall be at the discretion of the relevant ETQA, so long as it complies with SAQA requirements. 

CRITERIA FOR THE REGISTRATION OF ASSESSORS 
Assessors shall have the technical competence to achieve the qualification themselves and shall have achieved an assessor qualification as required by the relevant ETQA. 
REREGISTRATION HISTORY 
As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012. 

NOTES 
This Qualification has been replaced by Qualification 94941, which is “Occupational Certificate: Chef”, Level 4, 380 Credits.
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UNIT STANDARDS: 
  ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Core  7751  Clean and store crockery and cutlery  Level 2  NQF Level 02  1 
Core  7749  Clean food production areas and equipment  Level 2  NQF Level 02  3 
Core  7816  Clean food production areas, equipment and utensils  Level 2  NQF Level 02  4 
Core  7793  Describe layout, services and facilities of the organisation  Level 2  NQF Level 02  1 
Core  7801  Describe the sectors of the Hospitality, Travel and Tourism Industries  Level 2  NQF Level 02  2 
Core  7705  Handle and maintain knives  Level 2  NQF Level 02  2 
Core  7717  Handle and maintain utensils and equipment  Level 2  NQF Level 02  2 
Core  7748  Handle and store food  Level 2  NQF Level 02  2 
Core  7799  Maintain a safe working environment  Level 2  NQF Level 02  2 
Core  7659  Prepare fruit for hot and cold dishes  Level 2  NQF Level 02  1 
Core  7660  Prepare vegetables for hot and cold dishes  Level 2  NQF Level 02  2 
Core  14754  Handle and store food  Level 3  NQF Level 03  1 
Core  7796  Maintain a secure working environment  Level 3  NQF Level 03  1 
Core  7637  Maintain hygiene in food preparation, cooking and storage  Level 3  NQF Level 03  2 
Core  7757  Prepare and cook basic sauces and soups  Level 3  NQF Level 03  4 
Core  7743  Accept and store food deliveries  Level 4  NQF Level 04  3 
Core  7821  Develop self within the job role  Level 4  NQF Level 04  3 
Core  7846  Maintain the cleaning programme for own area of responsibility  Level 4  NQF Level 04  2 
Core  7839  Maintain the receipt, storage and issue of goods  Level 4  NQF Level 04  5 
Core  7873  Manage one`s own development  Level 4  NQF Level 04  3 
Core  7841  Plan staff training and development in own area of responsibility  Level 4  NQF Level 04  6 
Core  7728  Prepare and cook basic meat, poultry, game or offal dishes  Level 4  NQF Level 04  8 
Core  7818  Conduct on-the-job coaching  Level 5  Level TBA: Pre-2009 was L5  5 
Core  7847  Maintain and promote food hygiene in the kitchen  Level 5  NQF Level 05  6 
Core  7843  Maintain food production operations  Level 5  NQF Level 05  6 
Core  7851  Maintain food production quality control systems, procedures and specifications  Level 5  NQF Level 05  6 
Core  7858  Maintain supply levels  Level 5  NQF Level 05  10 
Core  7845  Maintain the cleaning programme for kitchen areas and equipment  Level 5  Level TBA: Pre-2009 was L5  6 
Fundamental  7800  Maintain health, hygiene and a professional appearance  Level 1  NQF Level 01  1 
Fundamental  7813  Identify work opportunities  Level 2  NQF Level 02  2 
Fundamental  7812  Perform basic calculations  Level 2  NQF Level 02  3 
Fundamental  7815  Apply for a job or work experience placement  Level 3  NQF Level 03  2 
Fundamental  7794  Communicate verbally  Level 3  NQF Level 03  8 
Fundamental  11235  Maintain effective working relationships with other members of staff  Level 3  NQF Level 03  1 
Fundamental  7790  Process incoming and outgoing telephone calls  Level 3  NQF Level 03  3 
Fundamental  7791  Display cultural awareness in dealing with customers and colleagues  Level 4  NQF Level 04  4 
Fundamental  7822  Prepare written communications  Level 4  NQF Level 04  3 
Fundamental  7789  Provide Customer Service  Level 4  NQF Level 04  8 
Fundamental  7854  Provide First Aid  Level 4  NQF Level 04  4 
Elective  7802  Prepare and cook basic egg dishes  Level 2  NQF Level 02  2 
Elective  7809  Prepare and cook basic fruit dishes  Level 2  NQF Level 02  2 
Elective  7805  Prepare and cook basic pasta dishes  Level 2  NQF Level 02  2 
Elective  7759  Prepare and cook basic pulse dishes  Level 2  NQF Level 02  2 
Elective  7762  Prepare and cook basic rice dishes  Level 2  NQF Level 02  2 
Elective  7807  Prepare and cook basic shellfish dishes  Level 2  NQF Level 02  2 
Elective  7811  Prepare and cook basic vegetable protein dishes  Level 2  NQF Level 02  1 
Elective  7810  Prepare and cook starch  Level 2  NQF Level 02  1 
Elective  7808  Prepare and cook vegetables for basic hot and cold dishes  Level 2  NQF Level 02  2 
Elective  7661  Prepare cold and hot sandwiches and rolls  Level 2  NQF Level 02  2 
Elective  7817  Cook-chill foods  Level 3  NQF Level 03  4 
Elective  7819  Cook-freeze foods  Level 3  NQF Level 03  4 
Elective  7829  Handle and record refunds  Level 3  NQF Level 03  2 
Elective  7740  Prepare and clear areas for table service  Level 3  NQF Level 03  1 
Elective  7766  Prepare and cook basic dough products  Level 3  NQF Level 03  3 
Elective  7754  Prepare and cook basic fish dishes  Level 3  NQF Level 03  3 
Elective  7768  Prepare and cook basic pastry dishes  Level 3  NQF Level 03  4 
Elective  7806  Prepare and present food for cold presentation  Level 3  NQF Level 03  2 
Elective  7772  Prepare, bake and decorate basic cakes and biscuits  Level 3  NQF Level 03  6 
Elective  7842  Prepare, cook and finish fresh pasta dishes  Level 3  NQF Level 03  3 
Elective  7745  Provide a carvery/buffet service  Level 3  NQF Level 03  2 
Elective  7744  Provide a table drink service  Level 3  NQF Level 03  4 
Elective  7742  Provide a table service  Level 3  NQF Level 03  2 
Elective  7823  Provide cook-freeze or cook-chill food service to clients  Level 3  NQF Level 03  4 
Elective  7755  Prepare and cook basic cold and hot desserts  Level 4  NQF Level 04  4 
Elective  7827  Source information about self-employment opportunities  Level 4  NQF Level 04  3 
Elective  7850  Develop and implement new recipes and menus  Level 5  NQF Level 05  7 

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