Culinary Arts

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