Occupational Certificate: Kitchen Hand
Occupational Certificate: Kitchen Hand
Total Credits: 52
NQF Level: 4
Purpose: This qualification provides foundational skills for assisting in food preparation and service, maintaining hygiene, and ensuring safety in kitchen and service areas.
Key Outcomes:
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Assist kitchen and service staff with food preparation and service.
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Hygienically prepare and assemble food items.
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Maintain sanitation and safety standards in service areas.
Target Audience:
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Individuals aspiring to work as food vendors or in the catering industry.
Entry Requirements:
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NQF Level 1 qualification with Mathematics.
Modules:
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Knowledge Modules (e.g., Food Safety, Introduction to the Kitchen, Food Preparation Techniques).
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Practical Skill Modules (e.g., Food Assembly, Food Production Processes).
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Work Experience Modules (e.g., Hygiene and Cleaning Processes).
Assessment:
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Practical demonstrations and written tests.
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Workplace evidence of competence.
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Final Integrated Summative Assessment (EISA).
Certification:
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Certificate of Competence issued by QCTO upon successful completion.