This qualification has been developed for professionals in the hospitality and catering industry. You will learn everything you need to take a leadership role in the kitchen, as it covers all the major theoretical, practical and workplace components of the kitchen operation and food preparation. It also encourages students to develop appropriate and effective leadership responses to strategic opportunities and challenges which, in turn, will give them a competitive edge in a rapidly expanding marketplace.
South Africa has seen an increased demand for chefs in the industry; and an increase of uptake by learners. The South African Chefs Association, the recognised professional body, responded to these changes by developing the Chef qualification. This will ensure that specific skills are standardised across culinary institutions. The qualification also incorporates supervisory and financial aspects.
A learning pathway is embedded within the qualification. This allows for a learner to work as a food handler or commis chef/cook during their first and second year; a commis chef/cook during their second year; while the third year is dedicated to qualifying as a chef. Once qualified as a chef, and following sufficient working experience, this may lead to career advancement prospects such as a sous chef, or executive chef. This qualification has a trade test which is completed near the end of the three years.
Hands-on experience: The students will complete three industry placements during the first two years of their training. The entire third and final year is an in-depth industry placement with preparation for the national trade test.
This course is ideal for: Students who want a solid culinary foundation to successfully enter the industry at the level of a commis chef and chef de partie (CDP). Some supervisory functions and operational skills are also assigned to this level.