SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Higher Certificate in Professional Cookery 
SAQA QUAL ID QUALIFICATION TITLE
101856  Higher Certificate in Professional Cookery 
ORIGINATOR
The Swiss Hotel School SA (Pty) Ltd 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Higher Certificate  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Not Applicable  NQF Level 05  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0821/24  2021-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2031-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
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. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
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. 

RECOGNISE PREVIOUS LEARNING? 
Y 

QUALIFICATION RULES 
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. 
    		•

    EXIT LEVEL OUTCOMES 
    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 
    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. 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification covers the same aspects as outlined by other Certificate qualifications such as:
  • The Culinary Arts Diploma-8 months offered by Alain Ducasse Education (France).
  • Gepr¿fter Gastronom-Hotelfachschule, Heidelberg-1 year (Germany).
  • The Culinary Arts Diploma-8 months offered by Alain Ducasse (France).

    This qualification is aimed at school leavers entitled to study to Degree level and offers 8 months of the academic pursuit (+/-660 hours) followed by a minimum of 3 months internship arranged by the school. The qualification is similar in its extent and coverage. It also includes Communication and Management and Administration which examine menu compilation, Purchasing and Dish Costing as core competencies. It differs from the Higher Certificate in the order which it presents material and lesser emphasis on aspects of Hygiene Health and Safety. This must be viewed against France boosting one of the most mature hospitality industries where kitchen hygiene standards are normally very high. In its treatment of culinary theory, it is very similar.

    Gepr¿fter Gastronom-Hotelfachschule, Heidelberg-1 year (Germany).

    Germany has one of the most envied educational systems for culinary education and training and was hence an obvious destination with which to compare. This qualification is typical of a large number provided in Fachschulle (Technical Colleges) throughout the country. The main difference is that this qualification assumes the prior completion of a number of years of apprentice level work experience. It is therefore focused more on theory and particularly management content (Marketing, Business Management and Accounting). With limited number of apprenticeship opportunities in South Africa, this Higher Certificate provides for students significant practical experience as part of the qualification study covers all management topics of the German offering.

    Technical and Further Education (TAFE) Certificate III in Commercial Cookery (SIT30813)-12 months (Australia).

    TAFE qualifications are similar to those offered in South Africa due to collaboration between that organisation and the then South African Hospitality Industry Training Board in the 1990s. Their Certificate I covers only food safety and hygiene and is offered through distance education. This subject is extensively covered in our Higher Certificate. Certificate II (18 weeks) is largely a skills programme aimed fast food or canteen cooking-the practical and theoretical components of which are included in the first half of the Higher Certificate. The Certificate III is more closely aligned with the Higher Certificate as it is offered variously as a 12 months full time, 36 weeks or 24 months part time qualification. It covers culinary theory in the same classical manner as this Higher Certificate-from soups, stocks and sauces through cooking methods and the various food groups-starches, vegetables, meat, poultry, fish etc. Certificate III also introduces soft skills in others, working effectively in a team and presentation skills.

    Conclusion:
    The Higher Certificate presented here compares favourably with internationally recognised qualifications. The curriculum mirrors those compared and in its requirement for well supervised WIL goes beyond the requirements of the above qualifications for reasons mentioned.

    Viewed as the base module of a year, professional chef qualification which includes a Higher Certificate in Pastry and Bakery, a 12 months internship and an Advanced Certificate in Kitchen Management (awaiting accreditation) this Higher Certificate offers real value to career minded applicants. 
    		•

    ARTICULATION OPTIONS 
    This qualification offers systemic articulation with the following qualifications offered by other institutions, provided the learner meets the minimum entry requirements.

    Horizontal Articulation:
  • Higher Certificate in Food and Beverage Management, Level 5.
  • Higher Certificate Pastry and Bakery, Level 5.

    Vertical Articulation:
  • Diploma in Hospitality Management, Level 6.
  • Advanced Certificate in Kitchen Management, Level 6. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. The Swiss Hotel School SA (Pty) Ltd 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.