Occupational Certificate: Cook, NQF 4 (12 months) – Includes QCTO Trade Test

Your glidepath in to the culinary world

This programme is perfect for…

…anyone who wants to start out strong and rise rapidly through the ranks in the culinary world. With this qualification under your belt, you’ll be able to work as a kitchen hand and a cook, and enrol in further training to qualify as a chef

What to expect

This programme brings together theoretical, practical and workplace elements of food preparation and service, providing students with an advanced foundation for a long – lasting and rewarding career in food

Need to know

Qualifying as a cook is an essential first step towards an advanced chef qualification. This programme will set you up to enter the industry with confidence, and clears the path towards further training and even greater career prospects. With the dual qualification, you’ll be able to work in South Africa and abroad.

Programme structure

Semester 1

  • 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

Semester 2

  • Menu planning and recipe costing
  • Providing a guest service
  • Theory of food production and commodity resource management
  • dishes for cold presentation
  • Preparing, cooking and finishing fruit dishes
  • Preparing, cooking and finishing vegetable dishes
  • Preparing, cooking and finishing potato dishes
  • Preparing, cooking and finishing pulses, grains (including rice) and vegetable protein dishes
  • Preparing, cooking and finishing pasta and other fabricated farinaceous starch dishes
  • Preparing, cooking and finishing meat, poultry, game and offal dishes
  • Preparing, cooking and finishing fish and shellfish dishes
  • Preparing, cooking and finishing egg dishes
  • Preparing, cooking and finishing stocks, sauces and soups
  • Preparing, cooking and finishing basic pastry dishes and bakery products
  • Preparing, cooking and finishing basic hot and cold desserts
  • Maintaining food production systems

The nitty gritty

Duration

12 months
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Accredition

This is a national QCTO qualification
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Mode of delivery

To enrol for the Occupational Certificate: Cook, NQF 4 on an ONLINE basis, the student must be working in a kitchen environment where a mentor chef will be able to monitor and sign the students WORK INTEGRATED LEARNING workbook requirements

You will graduate with the following certification

  • Occupational Certificate: Cook, NQF4