OCCUPATIONAL CERTIFICATE: COOK, NQF 4 + CITY & GUILDS DIPLOMA IN PATISSERIE

Two programmes combined into a super-charged qualification

This programme is perfect for…

…students who want to keep their career options wide open with a substantial skill set combined with a dual-accredited qualification. With this qualification, you’ll be able to work and step into any kitchen – at home or abroad – working in general food preparation and culinary arts, or as a pastry chef specialising in confectionary, baked goods and desserts.

What to expect

This programme combines our top-selling Culinary Arts Programme with the sought-after Patisserie Programme into one super-charged qualification, with national and international accreditation.

Need to know

During the three semesters of this programme, you will gain an in-depth understanding of the hospitality and catering industries, and spend many hours honing practical skills from poaching and grilling; to preparing stocks, meat dishes, soups and sauces; to acquiring the know-how for preparing desserts, pastries and baked goods.

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
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Accredition

This is a dual national (QCTO) and City & Guilds qualification
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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)