Higher Certificate in Culinary Skills

Purpose

This qualification is designed to enhance the employability of learners by equipping them with basic catering knowledge and skills, which will enable them to occupy junior/entry-level positions in a catering environment/establishment.

The qualification prepares learners for employment as junior cooks/chefs in a wide variety of sectors within the hospitality industry, inter alia, accommodation establishments, food service providers, hospitals, cruise ships, events and conferencing establishments, transport catering and welfare catering.

Rationale

According to the South African Chef Association's (SACA), as at June 2016, there were 2 500 vacancies for pastry chefs and 12 500 vacancies in hot kitchens in South Africa. As the tourism sector in South Africa is forecast to grow even larger, the demand for chefs and cooks is also likely to grow. Hence, the decision to offer a Higher Certificate in Culinary Skills that will contribute to addressing the growing demand for knowledgeable and skilled catering personnel.

Qualifying learners will be able to articulate into a Diploma in Catering Management, or into other cognate Advanced Certificate and Diploma qualifications.

Recognition of Prior Learning (RPL)

The institution has an RPL policy in place that allows candidates access to higher education by recognising their prior learning (completed qualifications, short courses and work experience). RPL applications are received by the Centre for Excellence in Learning and Teaching (CELT). The candidates are required to complete a RPL application document. Accompanying the RPL application must be certified copies of all previous qualifications and a comprehensive portfolio reflecting extensive work-based learning.

Once the institution's RPL coordinator has deemed the RPL application as being complete, the portfolio will be sent to the relevant academic department for evaluation. The department's RPL committee assesses the candidate's portfolio thoroughly against the relevant learning outcomes and credits/exemption may be granted for some modules in the qualification and/or admission may be granted into the qualification. In accordance with Durban University of Technology (DUT)'s RPL policy, the department will accept a maximum of 10% of a student cohort into a qualification via the RPL route.

Entry Requirements

The minimum entry requirements are

• Senior Certificate.

Or

• National Senior Certificate.

Or

• National Certificate (Vocational) (NC(V)) at Level 4.

This qualification consists of compulsory modules at Level 5 totalling 120 Credits.

Modules

• Business Communication and Information Literacy, 16 Credits.
• Quantitative Approaches to Management Sciences, 8 Credits.
• Hospitality Information Technology, 16 Credits.
• Cornerstone 101, 12 Credits.
• Hygiene and Safety, 12 Credits.
• Catering Theory and Operations, 16 Credits.
• Culinary Arts, 16 Credits.
• Service Excellence in Tourism and Hospitality, 8 Credits.
• Introduction to Food and Beverage Service, 16 Credits.

1. Explain the basic principles and procedures pertaining to catering.
2. Apply basic catering operations knowledge and skills in the kitchen.
3. Apply basic hygiene and safety principles and procedures when handling, preparing and presenting meals.
4. Communicate information effectively, both orally and in writing, using appropriate technology, language, structure, style and graphical support.

Associated Assessment Criteria for Exit Level Outcome 1

• Described the nature, purpose and maintenance of a variety of kitchen utensils and equipment.
• Compile recipes to prepare basic meals and desserts.
• Plan and cost menus in accordance with the requirements of specific functions and events.
• Explain the nature and characteristics of meat and vegetables and meat and vegetable products.
• Explain the procedures for the purchasing, receiving, storing, and issuing of supplies.

Associated Assessment Criteria for Exit Level Outcome 2

• Assemble the requisite utensils and equipment to prepare a dish/meal.
• Assemble and weigh/measure the requisite ingredients to prepare a meal/dish.
• Prepare soups, sauces, pasta, basic desserts, pastry and platters.
• Prepare stocks, salad dressings and puff pastry.

Associated Assessment Criteria for Exit Level Outcome 3

• Inspect ingredients for quality, expiry date and freshness, prior to the preparation of meals/dishes.
• Observe personal hygiene, hand washing, sanitising of the work areas and the cleaning/washing of ingredients, where necessary.
• Clean and sanitise the kitchen utensils and equipment used after the preparation and serving of meals.
• Store meat, vegetables and ingredients, in terms of hygiene and safety.

Associated Assessment Criteria for Exit Level Outcome 4

• Communicate with a range of audiences, including colleagues and customers, using appropriate techniques.
• Effectively undertaken written communication.
• Communicate with stakeholders in a polite and professional manner.
• Use Information Technology to communicate with stakeholders.

Integrated Assessment

Aligned to the institution's Assessment Policy, regarding integrated assessments for the Higher Certificate in Culinary Skills:

• The assessments will be aligned with the stated learning outcomes for the programme.
• Appropriate assessment tools will be used to establish that students have achieved the stated learning outcomes.
• Assessment will be systematic, regular and formative, and feedback to the students about their progress toward exit level competence will be timeous and constructive.
• The assessment practices will be open, transparent, fair, valid and reliable, and ensure that no learner is disadvantaged in any way whatsoever.

The assessments will include tests, assignments, and practicals in the kitchen and restaurant. Moreover, aspects of the "Hygiene and Safety" module will be assessed in the practical modules, such as "Culinary Arts" and "Introduction to Food and Beverage Service".