PURPOSE AND RATIONALE OF THE QUALIFICATION
The purpose of this qualification is to prepare a learner to operate as a Chef.
Plans organize and execute the preparation, cooking, and finishing (presentation, holding and storing) of food in hotels, restaurants and catering (HORECA) establishments.
A qualified learner will be able to:
- Plan and prepare for the provision of chef services.
- Organize food production areas, commodities, staff, and environment for the execution of chef services.
- Execute the preparation, cooking, and finishing of a variety of dishes using the correct method and techniques to meet customer and organizational requirements.
Rationale:
This qualification has been developed for professionals in the Hospitality and Catering industry. It brings together theoretical, practical, and workplace elements of food preparation and service. This qualification also provides for a direct pathway from entry as a Kitchen-hand to qualifying as a Chef. The South African Chefs Association (SACA), the recognized professional body, felt that due to an increase in demand for chefs in the industry and an increase of uptake by learners it would be the most appropriate starting point to develop the Chef qualification. The Professional Body felt that no matter where a Chef worked, they should be able to do the specific skills that the employer requires. The supervisory and financial aspects have been included in this qualification, although not currently part of the responsibilities of the Chef. A learning pathway is embedded within the qualification which will allow for a learner to work as a Kitchen-hand or Commis/Cook during their first and second year, and Commis/Cook during their second and third year to qualify as a Chef. Once qualified as a Chef, and gaining sufficient working experience it may lead to promotion and further career advancement as a Sous Chef and/or Executive Chef. These occupations are registered designations with the Professional Body. This qualification will professionalize the industry and is applicable to all sectors of Professional Cookery.
LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING
Recognition of Prior Learning (RPL):
RPL for access to the external integrated summative assessment: Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record.
RPL for access to the qualification: Accredited providers and approved workplaces may recognize prior learning against the relevant access requirements.
Entry Requirements:
Level 2 with Mathematical Literacy.
Duration: 36 Months
Start & End dates: 3 January 2024 - 2 January 2027
- Assessor / Facilitator: Andiswa Mdutyana
- Assessor / Facilitator: Jaco van Niekerk
Kitchen hands support the day-to-day operation of the kitchen. This involves assisting in food preparation, maintaining orderliness of food supplies and equipment, sanitation control, and kitchen equipment maintenance. During slower times, they maintain the kitchen, whereas they jump in to assist in food production when the kitchen is particularly busy.
A Kitchen hand works under the supervision of higher-level kitchen staff, and they can work in a number of different types of restaurant facilities, from fast food to fine dining, to catering environments
Duration- 2 weeks
For more information please contact Sondela Academy at info@sondelaacademy.net or 014 736 8860.
![](https://sondela.career-studies.com/pluginfile.php/132357/course/overviewfiles/43.png)
- Assessor / Facilitator: Hendrik Jansen van Nieuwenhuizen
The purpose of this short course is that Each person that will successfully achieve this programme will be enabled to:
- Effectively perform the duties of a food service assistant within a restaurant (food and beverage) environment.
- Obtain knowledge on how to serve food either for table or room service in a hygienic, competent, and organized manner
Course Fee: This course costs R400 to complete. A further R400 is charged for the final summative assessment. For your enrolment key contact Sondela Academy at info@sondelaacademy.net or 014 737 8660
Benefits: Achievement Certificate. Once the final summative assessment is complete learners are registered with the CATHSSETA and credits are added to the National Learner Records Database.
![](https://sondela.career-studies.com/pluginfile.php/116113/course/overviewfiles/45.png)
- Manager: Faith Mabunda
- Assessor / Facilitator: Natasha Muller
The purpose of this qualification is to prepare a learner to operate as a Cook
A Cook prepares, seasons, and cooks food items in hotels, restaurants, and catering (HORECA) establishments
A qualified learner will be able to:
- Prepare food production and associated areas, commodities, staff, and cooking environment
- Communicate with and assist other kitchen personnel
- Prepare, cook and assemble specific food items using the correct method and techniques to meet customer and organizational requirements
- Assist kitchen and service staff to prepare and serve food, and clean food preparation and service areas
Duration: 4 Weeks
For more info please contact Sondela Academy at info@sondelaacademy.net or 014 736 8860
![](https://sondela.career-studies.com/pluginfile.php/133810/course/overviewfiles/Cook%20Certificate.png)
- Manager: Marlyne Thobejane