FOUNDATION PROGRAMME
IN PROFESSIONAL COOKERY
A solid entry point towards culinary career success
This programme is perfect for…
…school leavers, or individuals who have been working in the industry without any formal qualifications and who would like to improve their career prospects. This programme equips students with the knowledge and skills needed to assist in preparing and serving food, and to effectively clean food preparation and service areas.
DURATION
FULL-TIME, PART-TIME OR E-LEARNING: 6 months
(including industry placement)
ACCREDITATION
WHAT TO EXPECT
The programme brings together theoretical, practical and workplace elements of food preparation and service. It provides students with an accessible entry point to unlock a career and further training in the culinary world.
NEED TO KNOW
This programme was specifically designed to provide an entry-level qualification for kitchen hands in the hospitality and catering industry. It offers a direct pathway to qualifying as a cook, allowing for further studies as a chef. Graduates with sufficient working experience might get promoted as part of further career advancement, and the programme also provides self-employment prospects for potential food vendors.
THE NITTY GRITTY
You will graduate with the following certification:
- Occupational Certificate: Kitchen-hand, NQF3 only applicable to full-time studies
This is a national qualification accredited by QCTO
Mode of delivery: On-campus training, workplace integrated learning and a trade test
PLEASE NOTE: All students will need access to a computer or laptop with Microsoft Office Suite and stable internet/data.” To the following: “All students will need access to a computer or laptop with Microsoft Office Suite and stable internet/data. From Semester 2, students must be able to bring a laptop or notebook to class.
| Certification | Full-Time | Part-Time | E-Learning |
|---|---|---|---|
| Occupational Certificate: Kitchenhand, NQF3 | |||
| CTIA Certificate of Completion |
PROGRAMME STRUCTURE
- Personal hygiene and workplace standards
- Quality assurance in safety and food safety
- Numeracy, units of measurement and computer literacy
- Environmental awareness
- Healthier food preparation and dietetics
- Hospitality and the catering industry
- Basic ingredients and introduction to kitchen equipment
- Moist heat methods of cooking
- Boiling, poaching and steaming
- Braising and stewing
- Dry heat methods of cooking
- Baking, roasting and grilling
- Deep frying and shallow frying
- Cold food presentation principles
- Personal development within hospitality and catering
- Implementing food production processes