Overview

The Kitchenhand qualification is designed for individuals looking to begin their careers in the culinary and hospitality industry by providing essential support in kitchen environments. This part qualification equips learners with the knowledge, practical skills, and work experience needed to assist kitchen and service staff in preparing and serving food while maintaining a clean and safe food preparation and service area.

What You Can Do with This Qualification

Upon completing this qualification, graduates will be able to:

• Assist in Food Preparation: Support kitchen personnel in preparing and assembling food items, ensuring adherence to hygiene and safety standards.
• Maintain Cleanliness: Perform cleaning tasks in food preparation and service areas, ensuring that high levels of cleanliness and sanitation are upheld.
• Support Kitchen Operations: Aid kitchen staff in maintaining efficient food production and meeting service requirements, contributing to a smooth kitchen operation.
• Understand the Culinary Environment: Gain foundational knowledge of the kitchen and the hospitality and catering industry, making them valuable members of any food service team.
• Career Opportunities: Take on roles such as Kitchenhand, where they will assist with food preparation and maintain kitchen cleanliness, supporting chefs and cooks in various food production environments.

Curriculum Structure

The Kitchenhand qualification comprises Knowledge Modules, Practical Skill Modules, and Work Experience Modules, totaling 52 credits.

Knowledge Modules (Total Credits: 19)

1. 512101000-KM-01: Personal Hygiene and Safety (NQF Level 3, 3 Credits)
2. 512101000-KM-02: Food Safety and Quality Assurance (NQF Level 4, 5 Credits)
3. 512101000-KM-03: Workplace Safety (NQF Level 4, 5 Credits)
4. 512101000-KM-09: Introduction to the Kitchen, and the Hospitality and Catering Industry (NQF Level 2, 2 Credits)
5. 512101000-KM-11: Food Preparation Methods (NQF Level 2, 4 Credits)

Practical Skill Modules (Total Credits: 16)

1. 512101000-PM-01: Prepare and Assemble Food Items Using Different Methods and Techniques, Equipment, and Utensils (NQF Level 3, 6 Credits)
2. 512101000-PM-03: Implement Food Production (NQF Level 3, 6 Credits)
3. 512101000-PM-06: Assist with Kitchen Activities (NQF Level 2, 4 Credits)

Work Experience Modules (Total Credits: 13)

1. 512101000-WM-02: Hygiene Practices and Cleaning Processes and Procedures within the Cook-Serve or Cook-Chill/Freeze Food Production Environment (NQF Level 2, 5 Credits)
2. 512101000-WM-04: Processes and Procedures for Preparing and Assembling a Variety of Food Items Using Different Methods and Techniques, Equipment, and Utensils, and to Accommodate Special Dietary Requirements (NQF Level 3, 8 Credits)

Integrated Assessment Focus Areas

The qualification emphasizes practical, hands-on experience, ensuring that learners can perform their duties efficiently in a real-world kitchen environment.

1. Assisting Kitchen and Service Staff to Prepare and Serve Food, and Clean Service Areas (5%)

Associated Assessment Criteria:

• All service and associated areas and items are cleaned, and all items are returned to their designated areas.
• Sanitation, health, and safety standards are consistently maintained in service and associated areas.
• Assistance and support are provided to kitchen personnel, maintaining high levels of cleanliness and efficient food production to meet all service requirements.

2. Hygienically Preparing and Assembling Food, and Cleaning Food Preparation Areas (5%)

Associated Assessment Criteria:

• All work areas and items are cleaned, and all items are returned to their designated areas.
• Sanitation, health, and safety standards are consistently maintained in work and associated areas.
• High levels of cleanliness are maintained in food production to ensure all service requirements are met.
• Food items are assembled and presented according to work instructions.

Entry Requirements

To enroll in the Kitchenhand (NQF Level 3) qualification, candidates must have completed an NQF Level 1 qualification or be at least 16 years of age. This requirement ensures that learners have a basic understanding of foundational concepts, making them ready to support kitchen operations effectively.

Conclusion

The Kitchenhand (NQF Level 3) qualification is ideal for individuals seeking to begin their careers in the culinary and hospitality industry. This program provides foundational knowledge, practical skills, and work experience that prepare graduates to assist in kitchen environments, ensuring cleanliness, safety, and efficient food preparation. By mastering essential support roles, learners will be well-equipped to contribute to a productive kitchen and advance their careers in the food service industry.