|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|
|Occupational Certificate: Cook|
|SAQA QUAL ID||QUALIFICATION TITLE|
|102296||Occupational Certificate: Cook|
|Development Quality Partner - CATHSSETA|
|PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY||NQF SUB-FRAMEWORK|
|-||OQSF - Occupational Qualifications Sub-framework|
|Occupational Certificate||Field 11 - Services||Hospitality, Tourism, Travel, Gaming and Leisure|
|ABET BAND||MINIMUM CREDITS||PRE-2009 NQF LEVEL||NQF LEVEL||QUAL CLASS|
|Undefined||184||Not Applicable||NQF Level 04||Regular-ELOAC|
|REGISTRATION STATUS||SAQA DECISION NUMBER||REGISTRATION START DATE||REGISTRATION END DATE|
|LAST DATE FOR ENROLMENT||LAST DATE FOR ACHIEVEMENT|
|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 replaces:
|Qual ID||Qualification Title||Pre-2009 NQF Level||NQF Level||Min Credits||Replacement Status|
|73296||Certificate: Culinary Arts||Level 5||Level TBA: Pre-2009 was L5||120||Complete|
|73289||Certificate: Food Preparation and Cooking (Culinary Arts)||Level 5||Level TBA: Pre-2009 was L5||120||Complete|
|73295||Certificate: Food Preparation and Cooking||Level 3||NQF Level 03||120||Complete|
|14111||National Certificate: Professional Cookery||Level 4||Level TBA: Pre-2009 was L4||145||Complete|
|14112||National Diploma: Professional Cookery||Level 5||NQF Level 05||267||Complete|
|PURPOSE AND RATIONALE OF THE QUALIFICATION|
The purpose of this qualification is to prepare a learner to operate as a Cook. A Cook prepares, seasons and cooks food items in hotels, restaurants and catering (HORECA} establishments.
A qualified learner will be able to:
This qualification has been developed for Cooks in the Hospitality and Catering industry. It brings together theoretical, practical and workplace elements of food preparation and service. It aims to improve the standards of services, growth and development of the industry as well as to provide possibilities of selfemployment for potential food vendors. This qualification also provides for a direct pathway from entry as a Cook to qualifying as a Chef. It has two part qualifications that create a vertical pathway to cook, namely Kitchen Hand and Food Handler. A clear career pathway exists between Cook and Chef and once qualified as a Cook, provide the opportunity to study further for the Chef qualification, even at a later stage. Qualifying learners with sufficient working experience might also get promotion for further career advancement.
The qualification is aimed at school leavers and those who have been working in the industry, without the required qualifications. This qualification will professionalise the industry and is applicable to all sectors of professional cookery experience it might also lead to promotion and further career advancement. This qualification will professionalise the industry and is applicable to all sectors of professional cookery.
|LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING|
|Recognition of Prior Learning (RPL):
RPL for Access to the External Integrated Summative Assessment:
RPL for access to the External Integrated Summative Assessment: Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record.
RPL for Access to the Qualification:
Accredited providers and approved workplaces may recognise prior learning against the relevant access requirements.
|RECOGNISE PREVIOUS LEARNING?|
|This qualification is made up of the following compulsory Knowledge, Practical Skill and Work Experience Modules:
Total number of credits for Knowledge Modules: 57.
Practical Skill Modules:
Total number of credits for Practical Skill Modules: 48.
Work Experience Modules:
Total number of credits for Work Experience Modules: 79.
|EXIT LEVEL OUTCOMES|
|1. Prepare for food production, associated areas, commodities, staff and cooking environment.
2. Communicate with and assist other kitchen personnel.
3. Prepare, cook and assemble specific food items using the correct method and techniques to meet customer and organisational requirements.
4. Assist kitchen and service staff to prepare and serve food, and clean service areas.
5. Hygienically prepare and assemble food, and clean food preparation areas.
|ASSOCIATED ASSESSMENT CRITERIA|
|Associated Assessment Criteria for Exit Level Outcome 1:
Associated Assessment Criteria for Exit Level Outcome 2:
Associated Assessment Criteria for Exit Level Outcome 3:
Associated Assessment Criteria for Exit Level Outcome 4:
Associated Assessment Criteria for Exit Level Outcome 5:
Integrated Formative Assessment:
The skills development provider will use the curriculum to guide them on the stipulated internal assessment criteria and weighting. They will also apply the scope of practical skills and applied knowledge as stipulated by the internal assessment criteria. This formative assessment leads to entrance into the integrated external summative assessment.
Integrated Summative Assessment:
An external integrated summative assessment conducted through the relevant Quality Council for Trades and Occupations (QCTO) Assessment Quality Partner is required for the issuing of this qualification. The external integrated summative assessment will focus on the Exit Level Outcomes and Associated Assessment Criteria.
|This qualification was compared to similar qualifications; some outcomes-based, in various countries:
The Certificate IV in Commercial Cookery (119 Credits) reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
The qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Learners have a choice in the following learning areas:
The Multi-Cuisine Cook Level 4 qualification (50 Credits) covers the following learning areas:
This qualification compares favourably with the compared qualifications in terms of complexity and content.
|This qualification has the following articulation possibilities:
|CRITERIA FOR THE REGISTRATION OF ASSESSORS|
|Qualifying for External Assessment:
In order to qualify for the external summative assessment learners must provide proof of completion of all required modules by means of a statement of results and a signed Statement of Work Experience, including Foundational Learning Competence.
Additional legal or physical entry requirements:
Criteria for the Accreditation of Providers:
Accreditation of providers will be done against the criteria as reflected in the relevant curriculum on the Quality Council for Trades and Occupations (QCTO) website.
The curriculum title and code is:
This qualification encompasses the following trades as recorded on the National Learners' Records Database (NLRD):
Assessment Quality Partner (AQP):
Part Qualifications Registered as Part Qualifications:
|LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:|
|When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification.
|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.