HOSPITALITY Assistant Chef

 

Learning how to prepare quality food for professional purposes will teach the learners self-management and organisational skills that would benefit both them and the industry. The programme complements the national certificate in hospitality.

The purpose of this programme is to enable candidate assistant chefs to achieve a professional level in food preparation by meeting the requirements for the Unit Standards in the programme structure.
Suitable for learners who prepare basic dishes using fresh ingredients.
 
The programme contains the following Unit Standards:
 
SAQA ID Unit Standard Title Level Credit
7800 Maintain health, hygiene and professional appearance 2 1
7793 Describe layout, services and facilities of the organisation 2 1
7799 Maintain a safe working environment 2 2
7748 Handle and store food 2 2
7660 Prepare vegetables for hot and cold dishes 2 2
7705 Handle and maintain knives 2 2
11235/7795 Maintain effective working relationships with other members of staff 3 1
7796 Maintain a secure working environment 3 1
7637 Maintain hygiene in food preparation, cooking & storage areas 3 2
7754 Prepare and cook basic fish dishes 3 3
7757 Prepare and cook basic sauces and soups 3 4
7728 Prepare and cook basic meat, poultry, game or offal dishes 4 8
PLUS Select at least 26 credits from the following:
7810 Prepare and cook starch 2 1
7816 Clean food production areas, equipment and utensils 2 1
7809 Prepare and cook basic fruit dishes 2 1
7726 Prepare and cook basic rice dishes 2 2
7802 Prepare and cook basic egg dishes 2 2
7807 Prepare and cook basic shellfish dishes 2 2
7805 Prepare and cook basic pasta dishes 2 2
7759 Prepare and cook basic pulse dishes 2 2
7806 Prepare and present food for cold presentation 3 2
7766 Prepare and cook basic dough products 3 3
7768 Prepare and cook basic pastry dishes 3 4
7755 Prepare and cook basic cold and hot desserts 4 4
 
Content:
The programme is a 14 - day classroom based programme at NQF Level 2 with a 34 credits total
Possible learners: Housekeeping staff in hotels, guesthouses or lodges
Attendees: maximum 15 minimum 10
Entry Requirements: Matric, English Communication NQF L 3  Numeracy NQF L 3




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