Overview

The Cook qualification is tailored for individuals aiming to enter the culinary and hospitality industry as skilled cooks. This program equips learners with the essential knowledge, practical skills, and experience needed to excel in various cooking environments such as restaurants, delis, and catering services. Graduates will be prepared to assume roles like Commis Chef, Restaurant Cook, or Catering Cook, where they will demonstrate proficiency in food preparation, cooking techniques, and kitchen operations.

What You Can Do with This Qualification

Upon completing this qualification, graduates will be capable of:

• Preparing and Cooking Food: Master various cooking methods and techniques, ensuring food is prepared to the highest standards.
• Maintaining Kitchen Operations: Manage the kitchen environment, including maintaining hygiene, safety, and food quality standards.
• Supporting Kitchen Teams: Assist in the coordination of kitchen activities, work effectively with other kitchen staff, and contribute to efficient food production.
• Understanding Nutrition: Apply basic nutritional knowledge in food preparation to cater to dietary needs and preferences.
• Environmental and Safety Awareness: Implement sustainable kitchen practices and adhere to safety protocols to ensure a safe working environment.
• Career Opportunities: Take on roles such as Commis Chef, Deli Cook, or Catering Cook, where they will apply their culinary skills in a professional setting.

Curriculum Structure

The Cook qualification comprises Knowledge Modules, Practical Skill Modules, and Work Experience Modules, totaling 184 credits.

Knowledge Modules (Total Credits: 57)

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-04: Numeracy, Units of Measurement, and Computer Literacy (NQF Level 3, 3 Credits)
5. 512101000-KM-05: Environmental Awareness (NQF Level 3, 2 Credits)
6. 512101000-KM-06: Introduction to Nutrition and Diets (NQF Level 4, 4 Credits)
7. 512101000-KM-07: Basic Ingredients (NQF Level 3, 4 Credits)
8. 512101000-KM-08: Theory of Food Production (NQF Level 5, 5 Credits)
9. 512101000-KM-09: Introduction to the Kitchen, and the Hospitality and Catering Industry (NQF Level 2, 2 Credits)
10. 512101000-KM-10: Theory of Commodity Resource Management (NQF Level 4, 2 Credits)
11. 512101000-KM-11: Food Preparation Methods (NQF Level 2, 4 Credits)
12. 512101000-KM-12: Food Preparation Techniques (NQF Level 3, 4 Credits)
13. 512101000-KM-13: Food Cooking Methods and Techniques (NQF Level 3, 10 Credits)
14. 512101000-KM-14: Personal Development as a Cook (NQF Level 2, 4 Credits)

Practical Skill Modules (Total Credits: 48)

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-02: Cook Food Items Using Different Methods and Techniques, Equipment, and Utensils (NQF Level 4, 14 Credits)
3. 512101000-PM-03: Implement Food Production (NQF Level 3, 6 Credits)
4. 512101000-PM-04: Maintain Food Production Systems (NQF Level 5, 16 Credits)
5. 512101000-PM-05: Document and Report on Kitchen Activities (NQF Level 3, 2 Credits)
6. 512101000-PM-06: Assist with Kitchen Activities (NQF Level 2, 4 Credits)

Work Experience Modules (Total Credits: 79)

1. 512101000-WM-01: Preparation Processes and Procedures to Provide Cooking Services within the Cook-Serve or Cook-Chill/Freeze Food Production Environment (NQF Level 4, 30 Credits)
2. 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)
3. 512101000-WM-03: Processes and Procedures for Communicating with and Assisting Other Kitchen Personnel within a Cook-Serve or Cook-Chill/Freeze Food Production Environment (NQF Level 4, 4 Credits)
4. 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)
5. 512101000-WM-05: Processes and Procedures for Cooking a Variety of Food Items Using Different Methods and Techniques, Equipment, and Utensils (NQF Level 4, 32 Credits)

Entry Requirements

To enroll in the Cook (NQF Level 4) 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 advance their skills in the culinary arts.

Conclusion

The Cook (NQF Level 4) qualification is ideal for individuals seeking to build a career in the culinary and hospitality industry. This program provides a comprehensive learning experience that combines theoretical knowledge with practical skills, preparing graduates to excel in various cooking environments. By mastering essential cooking techniques, food safety practices, and kitchen operations, learners will be well-equipped to make meaningful contributions in the fast-paced world of culinary arts.