Diploma in Culinary Arts

The purpose of the Diploma in Culinary Arts is to develop learners who can demonstrate focused knowledge and skills in a particular field. Diplomas are typically vocational with a focus on the application of knowledge and skills in the workplace and hence normally include a period of workplace-based learning which may take the form of WIL.

The proposed qualification in Culinary Arts is a career-oriented programme designed for learners who are interested in pursuing a career as a chef in any hospitality-related environment. The focus is on the development of fundamental skills and knowledge in the culinary arts and the ability to apply the knowledge, skills, and attributes in a professional culinary setting. Learners are trained to achieve a high degree of professionalism and to focus on the quality of the product and customers' expectations.

The qualification will benefit learners, society, and the economy, through the development of advanced knowledge and skills and improved employment opportunities. Learners will possess the University of Mpumalanga values including being socially aware agents of change which should bring benefits to society. Benefits to the economy will flow from the continued development of the Hospitality and Tourism industry.

The qualifying learner will be able to

• Describe, discuss, illustrate, and practice proper health, safety, and sanitation practices at all times.
• Apply routine and advanced kitchen equipment and hand tools efficiently and effectively and in accordance with health and safety protocols.
• Practice and perform work in a logical, efficient, and organized manner both as an individual and as part of a team in the teaching and commercial kitchens.
• Discuss the roles and functions of the ingredients with emphasis on the scientific basis for the functions of a wide range of simple and advanced dishes and products.
• Apply classical and contemporary culinary principles and techniques during food preparation to ensure flavour, texture, and consistency in menus.

Rationale

The Mpumalanga Provincial Growth and Development Strategy (PGDS) has identified hospitality, which includes tourism and catering, as a priority sector in the province which has the natural and cultural resource base upon which to develop a sustainable industry. Any growth or development in the Hospitality and Tourism Industry in South Africa will require an equivalent growth and development in the catering industry and an increase in the number of well-trained learners.

The catering industry does not only serve hospitality and tourism but chefs are required in a wide range of other government and private industries and establishments including but not limited to hospitals and prisons, schools, colleges and universities, large private companies and any private or public enterprise that employs a substantial workforce is likely to provide dining facilities with one or more catering staff. Entrepreneurial opportunities in the formal and informal sectors abound for chefs.

The benchmarking study undertaken as part of the programme development process included a needs analysis which indicated the demand for learners who are trained in a diverse range of culinary styles including modern African cuisine and who demonstrate very high levels of professionalism and customer care. For example, a report from the Culture, Arts, Tourism, Hospitality and Sport Sector Education and Training Authority (CATHSSETA; 2021), reports chefs as a position where qualified and experienced people are scarce and that many chefs will retire in the next few years and their replacement will be difficult. As a result, there is a need to upskill emerging talent and draw on the vast knowledge and practical experience that currently exists in the industry.

An important part of the rationale is that the University has identified hospitality and tourism as a focus area and has, as indicated above, developed and launched programmes in Hospitality Management (Diploma to post Diploma), Tourism (major subject in the BA) and Event Management (Higher Certificate). The University has a state-of-the-art and recently opened facility for the School of Hospitality and Tourism Management that includes dedicated teaching and learning venues with two teaching kitchens, a professional demonstration kitchen, a staff restaurant, a small conference facility and a 25-bed hotel. The proposed Diploma in Culinary Arts will make the best use of all these facilities.

Finally, while a number of private institutions of higher education offer various qualifications in cookery, the proposed qualification will be the first offering Culinary Arts at a university in South Africa.

The proposed Diploma in Culinary Arts forms part of the Diploma - Advanced Diploma - Post Diploma pathway and allows articulation into the research pathway, with the possibility of exiting at any stage to join the workforce.

Recognition of Prior Learning (RPL)

The institution has an approved Recognition of Prior Learning (RPL) policy applicable to equivalent qualifications for admission into the qualification. RPL will be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications, as well as advancement within qualifications.

RPL for access

• Learners who do not meet the minimum entrance requirements or the required qualification that is at the same NQF level as the qualification required for admission may be considered for admission through RPL.
• To be considered for admission in the qualification based on RPL, applicants should provide evidence in the form of a portfolio that demonstrates that they have acquired the relevant knowledge, skills, and competencies through formal, non-formal and/or informal learning to cope with the qualification expectations.

RPL for exemption of modules

• Learners may apply for RPL to be exempted from modules that form part of the qualification. For a learner to be exempted from a module, the learner needs to provide sufficient evidence in the form of a portfolio that demonstrates that competency was achieved for the learning outcomes that are equivalent to the learning outcomes of the module.

RPL for credit

• Learners may also apply for RPL for credit for or towards the qualification, in which they must provide evidence in the form of a portfolio that demonstrates prior learning through formal, non-formal and/or informal learning to obtain credits towards the qualification.
• Credit shall be appropriate to the context in which it is awarded and accepted.

Entry Requirements

The minimum entry requirement for this qualification is

• National Senior Certificate (NSC), NQF Level 4, granting access to Diploma studies.

Or

• Senior Certificate (SC), NQF Level 4, without endorsement.

Or

• National Certificate (Vocational), NQF Level 4, granting access to Diploma studies.

Or

• Higher Certificate in Culinary Skills, NQF Level 5.

This qualification consists of the following compulsory modules at National Qualifications Framework Levels 5 and 6 totalling 360 Credits.

Compulsory modules, NQF Level 5, totalling 120 Credits.

• Culinary Arts 101, 15 Credits.
• Baking and Pastry Arts 101, 15 Credits.
• Garde Manger 101, 12 Credits.
• End User Computing 101, 12 Credits.
• Food and Beverage Studies 101, 12 Credits.
• Culinary Arts 102, 15 Credits.
• Baking and Pastry Arts 102, 15 Credits.
• Garde Manger 102, 12 Credits.
• Food and Beverage Studies 102, 12 Credits.

Compulsory modules, NQF Level 6, totalling 240 Credits.

• Culinary Arts 201, 15 Credits.
• Baking and Pastry Arts 201, 15 Credits.
• Garde Manger 201, 10 Credits.
• Cuisines of Africa 201, 10 Credits.
• Food and Wine pairing 201, 10 Credits.
• Work Simulated Experience, 60 Credits.
• Culinary Arts 301, 15 Credits.
• Baking and Pastry Arts 301, 15 Credits.
• International Cuisine, 10 Credits.
• Creativity and Entrepreneurship 301, 10 Credits.
• Food and Media Studies, 10 Credits.
• Culinary Operations Practice (WIL) 302, 60 Credits.

1. Describe, discuss, illustrate and practice proper health, safety, and sanitation practices at all times.
2. Apply routine and advanced kitchen equipment and hand tools efficiently and effectively and in accordance with health and safety protocols.
3. Practice and perform work in a logical, efficient, and organized manner both as an individual and as part of a team in the teaching and commercial kitchens.
4. Discuss the roles and functions of the ingredients with an emphasis on the scientific basis for the functions of a wide range of simple and advanced dishes and products.
5. Apply classical and contemporary culinary principles and techniques during food preparation to ensure flavour, texture, and consistency in menus.
6. Apply nutritional principles during food preparation to maximize nutrient retention in prepared foods.
7. Prepare a range of African and international dishes using appropriate ingredients and techniques to preserve and promote local culture, and that cater for a range of different dietary requirements.
8. Plan and implement a range of culinary events, from developing the ingredient list, costing, planning, and marketing, to final implementation, that meet the expectations of the clients, and that cater for a range of different dietary requirements.
9. Apply entrepreneurship concepts and principles to identify business opportunities and establish culinary enterprises.
10. Apply management and leadership principles in the day-to-day running of a kitchen to optimize productivity.

Associated Assessment Criteria for Exit Level Outcomes 1.

• Describe and discuss health safety and sanitation protocols in the kitchen in the context of legislation and best practices.
• Apply personal work in the kitchen adhere to all health safety and sanitation and adhere to dress protocols.
• Apply knowledge of cleaning and handling raw ingredients according to best practices to avoid cross-contamination.
• Apply routine and advanced kitchen equipment in accordance with best practices and established protocols.
• Maintain and store hand tools including knives in accordance with best practices and established protocols.
• Identify poor practices of work, recommend remedial actions and attend to and reflect on issues of health and safety.

Associated Assessment Criteria for Exit Level Outcomes 2.

• Correctly identify standard kitchen equipment, and describe, and discuss any health and safety issues.
• Correctly apply standard kitchen equipment and advanced kitchen equipment and reflect on issues of health and safety.
• Correctly identify different types of knives used to perform a range of different cuts.

Associated Assessment Criteria for Exit Level Outcomes 3.

• Prepare a range of simple dishes and show the implementation of the basic principles of Mise en Place.
• Prepare and produce a range of advanced and complex dishes efficiently and effectively through an application of the principles of Mise en Place.
• Agree on group work responsibilities, organise work and produce dishes on time.

Associated Assessment Criteria for Exit Level Outcomes 4.

• Correctly identify a comprehensive range of standard ingredients, and describe, their use, including a discussion of the scientific basis.
• Correctly identify, and discuss specialised ingredients associated with specific cuisines from Africa and around the world and appropriately apply them in a range of dishes.
• Correctly handle and store ingredients for a wide range of simple and advanced dishes.

Associated Assessment Criteria for Exit Level Outcomes 5.

• Describe and discuss classic and contemporary culinary principles and techniques with reference to dishes.
• Produce hot and cold dishes with the expected flavour, texture, and consistency as a result of the application of classical and contemporary culinary principles and techniques.
• Apply classical and contemporary culinary principles and techniques to produce products such as breads and pastries to achieve the expected flavour, texture, and consistency.
• Apply classical and contemporary culinary principles and techniques to preserve foods including meats and vegetables, pickles, condiments, and jams to achieve the expected flavour, texture and consistency.

Associated Assessment Criteria for Exit Level Outcomes 6.

• Discuss and apply nutritional principles during food preparation to maximize food retention.
• Select and correctly use methods of food preparation to optimise the retention of nutrients and flavour.
• Optimise the retention of nutrients and flavour through a correct selection of the methods of food preservation.

Associated Assessment Criteria for Exit Level Outcomes 7.

• Critically compare and discuss the cuisines of South Africa and Africa, including the history of the development of South African cuisines.
• Critically compare and discuss the cuisines of a number of countries outside of Africa.
• Plan menus that showcase a range of African and International dishes and that cater for a range of dietary requirements.
• Prepare and elegantly present a range of African and International dishes, demonstrating a sound understanding of the special nature of the cuisine and the special techniques.
• Apply knowledge of and host events where African and a range of international dishes are served.

Associated Assessment Criteria for Exit Level Outcomes 8.

• Comprehensively plan and reflect documents that include a menu that addresses the needs of the client, including alternative dishes to meet specific dietary requirements.
• Develop and prepare recipes for the menu and a comprehensive list of ingredients with costs.
• Identify staffing needs, and responsibilities and provide schedules that meet ethical requirements.
• Arrange the kitchen to ensure the efficient and effective production of the dishes.

Associated Assessment Criteria for Exit Level Outcomes 9.

• Critically discuss concepts and principles of entrepreneurship with reference to case studies of culinary enterprises.
• Accurately apply concepts and principles of entrepreneurship to identify and assess a potential business opportunity.
• Professionally present a proposal for a new culinary venture that includes all the key components of a good proposal.

Associated Assessment Criteria for Exit Level Outcomes 10.

• Critically discuss principles of management and leadership with reference to case studies.
• Effectively apply principles of management and leadership in the day-to-day running of a kitchen resulting in the optimization of productivity.
• Communicate clearly and unambiguously such that all team members understand their roles and responsibilities.
• Appreciate diversity to enable all team members to contribute positively to the work.