Course Duration – 6 Months
This 6-month certificate program is structured to provide a comprehensive foundation in essential culinary principles, catering to individuals actively engaged in food-related occupations. Despite the predominant emphasis on theoretical knowledge and hands-on kitchen practical’s, the course also integrates a mandatory minimum of 4 weeks of workplace exposure. Positioned at the competency level of a Kitchen hand with proficiency in fundamental food preparations techniques, this certificate program offers a structed pathway for skill development in the culinary industry.
QUALIFICATION TYPE
- SAQA Qualification ID: 110354
- NQF Level 3
- Credits: 52
COURSE DURATION
- 6 Months
ENTRY REQUIREMENTS
- Grade 9 with Mathematics
ONSIGHT TRAINING
KNOWLEDGE MODULES
- 512101000-KM-01 Personal hygiene and safety
- 512101000-KM-02 Food safety and quality assurance
- 512101000-KM-03 Workplace safety
- 512101000-KM-09 Introduction to the kitchen, and the hospitality and catering industry
- 512101000-KM-11 Food preparation methods
- 512101000-KM-14 Personal development as a Chef
PRACTICAL MODULE
- 512101000-PM-01 Prepare and assemble food items using different methods and techniques, equipment and utensils
- 512101000-PM-03 Implement food production
- 512101000-PM-06 Assist with kitchen activities
EXPERIENTIAL TRAINING
OFF-SITE PRACTICAL EXPERIENTIAL LEARNING – 4 Weeks
- 512101000-WM-02 Hygiene practices and cleaning processes and procedures within the cook-serve or cook-chill/freeze food production environment
- 512101000-WM-04 Processes and procedures for preparing and assembling a variety of food items using different methods and techniques, equipment and utensils, & to accommodate special dietary requirements
FEE INFORMATION
- Application Fee: R 800.00
- Starter Kit – 2 sets of uniform, Basic Toolbox (payable upfront): R 6 000.00
- Registration Deposit (payable upfront): R 8 000.00
- Payment duration: 5 Months
- Monthly payments: R 5 400.00
- Total course cost: R 35 000.00