Higher Certificate in Professional Cookery

Purpose

The purpose of this qualification is to equip learners with knowledge, skills and core abilities that will enable them to operate and manage a kitchen. On the completion of this qualification, leaners will be enabled to place emphasis on professionalism, leadership and strong management, and lay a foundation for future career advancement in the hospitality industry.

This qualification will allow students to reach their full potential, develop their knowledge and skills and enter a competitive and challenging workplace environment with confidence. This qualification places emphasis on academic knowledge and experiential learning, which makes the qualifying learners eminently suitable for employment in this highly competitive sector.

Rationale

The Higher Certificate in Professional Cookery is designed to provide learners with informed understanding of Cookery in the area of hospitality. The hospitality and tourism industry continues to be a beacon of hope for the economic growth in South Africa. On the back of increases in tourist arrivals, the demand for food and beverage professionals continues to run ahead of supply. This qualification focuses on both academic knowledge and experiential learning, which makes qualifying learners eminently suitable for employment in this highly competitive sector.

Though there is a large number of Chef schools in the country, many of these schools deal with qualifications aimed at artisan skills acquisition and also provide inadequate preparation in terms of scope and depth for leadership or entrepreneurship career in the sector. This qualification has been developed in close consultation with role-players within the South African Hospitality Industry to ensure that its content is relevant and accessible.

The hospitality and tourism industry continues to be a beacon of hope for economic growth in South Africa. On the back of increases in tourist arrivals and increases in local tourism the demand for food and beverage professionals continues to run ahead of supply. Chefs at all levels are in short supply as evidenced by the continuing National Department of Tourism's National Youth Chef Training Programme. Graduates from these programmes are readily absorbed in the growing sector.

There is however demand for professional chefs at a more senior/managerial level that is not being satisfied by the majority of existing chef programmes. Professional cookery indicates cooking and preparation of food for financial remuneration which in its self indicates working within a commercial environment where production at a profit or at least working within agreed cost constraints is the norm. While many artisan chefs will with practical experience put themselves forward for promotion into such positions their lack of broad based education inhibits promotion. It is also difficult for a full time employed chef to return to studying through evening classes or part time courses.

This Professional Cookery qualification is designed with senior/managerial positions in mind.

With a "good" senior certificate as an entry requirement, delivered at NQF level 5 this qualification covers the same ground as many more practical offerings but from a more managerial perspective. It also includes additional modules aimed at embedding numeracy and developing communication and critical thinking skills.

Recognition of Prior Learning (RPL)

Learners able to demonstrate competence in an area of study equivalent to the level specified in the course objectives may be rewarded credits. The Academic Board may exempt some learners from modules but require them to take the examinations. A request for RPL course credit should be made in writing to the Principal.

Entry Requirements

The minimum entry to this qualification is a National Senior Certificate granting access to Higher Certificate studies and with English and Mathematics.

This qualification comprises compulsory modules at Level 5 totalling 120 Credits.

Modules

• Introduction to the Hospitality Industry, 8 Credits.
• Facilities planning, 6 Credits.
• Ensuring safety in the workplace, 10 Credits.
• Food Preparation 1, 16 Credits.
• Nutrition and health, 8 Credits.
• Service Excellence, 8 Credits.
• WIL-basic skills acquisition, 8 Credits.
• Business Communications, 4 Credits.
• Food preparation 2, 24 Credits.
• Cultural diversity-dietry differences, 4 Credits.
• Cost & Revenue Management in the food service industry, 12 Credits.
• WIL-Hot and Cold kitchens, 12 Credits.

1. Demonstrate the ability to prepare, cook and present a variety of food and dishes to professional standards.
2. Demonstrate an understanding of how to manage and maintain a professional kitchen environment.
3. Demonstrate an understanding of nutrition, special dietary needs and how to cater to variety of diets.
4. Demonstrate a holistic understanding of the culinary industry and the role cooking plays in the hospitality and tourism industry in South Africa and internationally.
5. Demonstrate a level of business acumen of professional cookery and catering.

Associated Assessment Criteria for Exit Level Outcome 1

• Understand and prepare a range of products and dishes: soups, stocks, sauces, farinaceous, egg, fruit, and vegetables utilising appropriate cooking methods.
• Demonstrate knowledge of quality indicators in all commodities and professional use of knives and equipment in their preparation.
• Understand and be able to prepare a range of products and dishes: fish, shellfish, meat, poultry and offal.
• Demonstrate knowledge of plating, garnishes and presentation.
• Demonstrate knowledge of key ingredient groups: fruit, vegetables, fish, meat and bakery products.
• Understand quality indicators and prepare food products with the associated preparation techniques.
• Develop mechanisms to deal with operational pressures including, timing, quality and communications.
• Demonstrate quality Mise-en-place preparation and cooking techniques to the organisation and industry standards.

Associated Assessment Criteria for Exit Level Outcome 2

• Understand the kitchen environment, its layout, processes and functional flows.
• Underrate and utilise the specific equipment used in a professional kitchen.
• Understand the classical partie system, roles and positions within the kitchen.
• Demonstrate the ability to participate in kitchen planning for hygiene and safety.
• Be conversant with occupational health and safety and hygiene legislation.
• Demonstrate knowledge of processes and procedure to identify hazards, assess risks, and implement safety solutions.
• Ensure the cleanliness of the workforce and guests.

Associated Assessment Criteria for Exit Level Outcome 3

• Understand and demonstrate knowledge of basic nutrition principles, healthy food and food preservation.
• Demonstrate familiarity with different cultural eating practices both locally and internationally.
• Demonstrate the ability to cater for religious observances, medical diets, and various forms of vegetarianism.

Associated Assessment Criteria for Exit Level Outcome 4

• Understand the diversity of the food service sector and its place with the greater tourism and hospitality industry.
• Understand the role of government and industry associations in the regulation of the industry.
• Understand the goals and methods of profit driven organisations and how to access broader career possibilities.
• Understand the interdependence of kitchen and service teams.
• Understand the role of the kitchen and service teams in pursuit of customer satisfaction.
• Demonstrate competence in key service procedures and knowledge of beverages and wines.

Associated Assessment Criteria for Exit Level Outcome 5

• Demonstrate competence and verbal and written skills.
• Understand team dynamics and demonstrate conflict resolution and meeting skills.
• Create and maintain a professional CV to support career ambitions and development.
• Demonstrate an understanding of how food service organisations control cost of sales through such processes as dish costing, food cost percentages, stock taking, and purchasing.
• Calculate and extract meaning from wage costs, operating expenses (consumables, energy) and revenue (average spends, volumes, relevant software).

Integrated Assessment

Assessment practices are open, transparent, fair, valid and reliable and to ensure that no learner is disadvantaged in any way whatsoever, so that an integrated approach to assessment is incorporated into the qualification.

The learner`s ability to integrate the elements of this qualification is assessed through group discussions, case studies, projects, presentations, reports and practical sessions (formative and summative assessment), class tests and a test at the end of each semester, work based learning and an internship. The methods are chosen in order to integrate assessment of knowledge, skills, attitudes and values, shown in the qualification should be integrated.

Learning, teaching and assessment are interwoven, with the focus on the achievement of the Exit-Level Outcomes. The process is designed to help to relate the theory and knowledge to the practical skills needed in the Culinary industry, as this integration is often seen as a gap that exists between training institutions and the industry. In order to guide learners in the development of cognitive skills and their ability to use their knowledge and skills on a supervisory level, the division between lower cognitive level assessment (knowledge, insight, application) and higher cognitive level assessment (synthesis, analysis and evaluation) will be as follows: 60% lower level and 40% higher level.