Occupational Certificate: Cook
Occupational Certificate: Cook
Total Credits: 184
NQF Level: 4
Purpose: Equips learners with the skills to work as cooks, preparing and assembling food items in various food service settings, including hotels, restaurants, and catering establishments.
Key Outcomes:
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Prepare food production areas and assist kitchen staff.
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Prepare, cook, and assemble food items hygienically.
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Maintain sanitation and safety standards.
Target Audience:
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Individuals employed or seeking employment in cooking industries, such as hotels, restaurants, and cafeterias.
Entry Requirements:
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NQF Level 1 qualification with Mathematics.
Modules:
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Knowledge Modules (e.g., Food Safety, Nutrition, Food Preparation Techniques).
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Practical Skill Modules (e.g., Assembling Food Items, Cooking Methods, Kitchen Activity Management).
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Work Experience Modules (e.g., Food Preparation and Hygiene Processes).
Assessment:
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Practical demonstrations and written tests.
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Workplace evidence.
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Final Integrated Summative Assessment (EISA).
Certification:
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Certificate of Competence issued by QCTO upon successful completion.