EAS Doc - Chef
EAS Doc - Chef
EAS Doc - Chef
Curriculum NQF
Qualification Title
Code Level
343401000
Occupational Certificate: Chef 4
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TABLE OF CONTENT
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1 ASSESSMENT STRATEGY
The external summative assessment will be a trade test as prescribed under Section 26D of
the SDA and defined in the Trade Test Regulations conducted through a combination of a
written assessment and practical tasks at a QCTO accredited trade test centre. The trade
test will be concluded at the trade test centre and marked by an assessor registered with the
NAMB. The combination of the written and practical assessment will be conducted over a
period of two working days.
A Chef plans, organises and executes the preparation, cooking and finishing (presentation,
holding and storing) of food in hotels, restaurants, catering (HORECA) establishments
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A variety of dishes are prepared, cooked, finished and monitored in terms of the
quality at all stages of the process
Dishes are prepared, cooked, finished and adapted for a healthy balanced life
style or to accommodate dietary requirements
Knowledge and understanding is demonstrated with respect to executing the
preparation, cooking and finishing of a variety of dishes using the correct method
and techniques to meet customer and organisational requirements
5. FOUNDATIONAL LEARNING
Foundational learning competence is a pre-requisite for the awarding of this qualification.
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6 ELIGIBILITY REQUIREMENTS FOR THE EXTERNAL ASSESSMENT
In order to qualify for the external summative assessment learners must have a copy of a
completed and signed Statement of Work Experience as well as proof of successful
completion of the following subjects and modules or alternative programmes where
applicable.
6.1 Qualification
Proof of Knowledge Modules Or Proof of Alternative Programmes
Number Title NQ Cre Num Title NQ Cre
F dits ber F dits
Lev Lev
el el
343401000- Personal hygiene 3 2 Or Not applicable
KM-01 and safety
Food safety and 4 4 Not applicable
343401000- Or
KM-02 quality assurance
Workplace safety 4 4 Not applicable
343401000- Or
KM-03
Theory of safety 5 2 Not applicable
343401000- Or
KM-04 supervision
Numeracy and units 3 3 Not applicable
343401000- Or
KM-05 of measurement
Basic scientific 4 3 Not applicable
343401000- Or
KM-06 principles, computer
literacy and
research
Environmental 3 2 Not applicable
343401000- Or
KM-07 awareness
Environmental 4 2 Not applicable
343401000- Or
KM-08 sustainability
Introduction to 4 2 Not applicable
343401000- Or
KM-09 Nutrition and Diets
Nutrition and 5 3 Not applicable
343401000- Or
KM-10 Healthier Food
Preparation and
Cooking
Basic Ingredients 3 3 Not applicable
343401000- Or
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KM-11
Gastronomy, flavour 4 5 Not applicable
343401000- Or
KM-12 construction and
global cuisines
Theory of food 4 2 Not applicable
343401000- Or
KM-13 production
Theory of food 5 2 Not applicable
343401000- Or
KM-14 production
supervision
Introduction to the 2 2 Not applicable
343401000- Or
KM-15 kitchen, and the
hospitality and
catering industry
Theory of staff 5 3 Not applicable
343401000- Or
KM-16 resource
management
Theory of 5 2 Not applicable
343401000- Or
KM-17 production facility
and equipment
resource
management
Theory of 4 3 Not applicable
343401000- Or
KM-18 commodity resource
management
Operational Cost 5 10 Not applicable
343401000- Or
KM-19 Control
Menu planning and 5 8 Not applicable
343401000- Or
KM-20 recipe costing
Food preparation 3 8 Not applicable
343401000- Or
KM-21 methods and
techniques
Food cooking 4 10 Not applicable
343401000- Or
KM-22 methods and
techniques
Theory of preparing, 4 10 Not applicable
343401000- Or
KM-23 cooking, and
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finishing dishes
And
Statement of Work experience
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6.2 Phase 1
No Phase Tests applicable