OCCUPATIONAL CERTIFICATE: COOK, NQF 4 + CITY & GUILDS DIPLOMA IN PATISSERIE (DUPLICATE)
This programme is perfect for…
What to expect
Need to know
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
Semester 3
- Menu planning and recipe costing
- Providing a guest service
- Preparing, cooking and finishing cakes, biscuits and sponge products using standardised recipes
- Preparing, cooking and finishing pastry products using standardised recipes
- Producing, cooking and finishing dough products using standardised recipes
- Preparing, cooking and finishing hot desserts using standardised recipes
- Preparing, cooking and finishing cold desserts using standardised recipes
- Preparing and finishing simple chocolate products using standardised recipes
The nitty gritty
Duration
18 months
Accreditation
This is a dual national (QCTO) and City & Guilds qualification
Mode of delivery
On-campus training, workplace integrated learning and a trade test
You will graduate with the following certification
- Occupational Certificate: Cook, NQF4
- City & Guilds Level 2 Diploma in Food Preparation and Culinary Arts (8064-01)
- City & Guilds Level 2 Diploma in Patisserie (8064-02)