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 Culinary Skills 
SAQA QUAL ID QUALIFICATION TITLE
109286  Higher Certificate in Culinary Skills 
ORIGINATOR
Durban University of Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
-   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  2019-03-08  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:
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. 

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

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    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. 
    		•

    EXIT LEVEL OUTCOMES 
    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 
    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". 
    		•

    INTERNATIONAL COMPARABILITY 
    International Comparability:
    The qualification was benchmarked against similar qualifications offered by City and Guilds (United Kingdom), Boston University Metropolitan College (USA), North Tec International (New Zealand) and National Vocational Training Institute (Ghana), with a view to developing qualification that was internationally comparable, and at the same time, suited for a developing country like South Africa. Unlike the Higher Certificate in Culinary Skills, which is of one-year duration, all of the qualifications offered by the above-mentioned Institutions are of a shorter duration. Furthermore, all of these qualifications do not have modules per se; hence, in the Table below, aspects of the syllabus that were common are outlined, instead of the modules.

    Name of qualification, Institution and Country: Certificate in Food Preparation and Cooking (City and Guilds -United Kingdom).
    Major components of the syllabus:
  • Prepare, Cook, and Finish.
  • Stock, Soups, Sauces.
  • Rice, Grain, Farinaceous Products.
  • Bakery Products.
  • Hot and Cold Desserts and Puddings.
  • Catering Operations, Cost and Menu Planning.

    Similar components included in the Higher Certificate in Culinary Skills:
  • Prepare Stocks and Soups. Prepare Sauces.
  • Prepare Pasta.
  • Prepare Baked Products.
  • Prepare Basic Desserts.
  • Recipe costing and menu planning.

    Name of qualification, Institution and Country: Certificate Program in Culinary Arts (Boston University Metropolitan College - USA)
    Major components of the syllabus:
  • Stocks, soups, and sauces.
  • Pasta, rice, and other grains.
  • Breads, pastry, and desserts.
  • Restaurant skills such as menu planning, equipment handling, business practices, and sanitation requirements.

    Similar components included in the Higher Certificate in Culinary Skills:
  • Prepare Stocks and Soups. Prepare Sauces.
  • Prepare Pasta.
  • Prepare Baked Products. Prepare Basic Desserts.
  • Menu planning - types of menus, construction and display. Equipment- classification and selection, care and maintenance. Practice Quality Control procedures.

    Name of qualification, Institution and Country: Certificate in Cookery (North Tec International - New Zealand).
    Major components of the syllabus:
  • Stocks, sauces, and soups.
  • Basic pastry and dough dishes.
  • Food costing.
  • Commercial kitchen skills.
  • Food safety.

    Similar components included in the Higher Certificate in Culinary Skills:
  • Prepare Stocks and Soups.
  • Prepare Sauces.
  • Prepare Baked Products.
  • Recipe costing.
  • Menu planning.
  • Practice Quality Control Procedures.
  • Hygiene and safety.

    Name of qualification, Institution and Country: Certificate in Cookery 1 (National Vocational Training Institute - Ghana)
    Major components of the syllabus:
  • Tools and Equipment.
  • Methods of Cooking.
  • Stocks, soups, sauces.
  • Cold preparations-Hors D'oeuvres, salads, sandwiches.
  • Pastries, cakes.
  • Menu Planning.
  • Personal hygiene and kitchen hygiene.
  • Health and Safety.
  • Storage.
  • Food purchasing.
  • Costing.

    Similar components included in the Higher Certificate in Culinary Skills:
  • Equipment- classification and selection, care and maintenance.
  • Demonstrate basic moist heat and dry heat cooking methods.
  • Prepare Stocks and Soups. Prepare Sauces.
  • Prepare Cold Platters and Garnishes. Prepare Sandwiches.
  • Prepare Baked Products. Prepare Basic Desserts.
  • Menu planning.
  • Personal hygiene, kitchen hygiene.
  • Health and Safety.
  • Storage and stock control, Purchasing, issuing, receiving, storing and record keeping.
  • Recipe costing. 
    		•

    ARTICULATION OPTIONS 
    This qualification allows for both horizontal and vertical articulation possibilities.

    Horizontal Articulation:
  • Higher Certificate in Hospitality and Catering (Level 5).

    Vertical Articulation:
  • Diploma in Catering 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.
     
    NONE 


    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.