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: 

Occupational Certificate: Kitchen Hand 
SAQA QUAL ID QUALIFICATION TITLE
110354  Occupational Certificate: Kitchen Hand 
ORIGINATOR
Development Quality Partner - CATHSSETA 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
-   OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Occupational Certificate  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  52  Not Applicable  NQF Level 03  Regular-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0425/24  2019-09-11  2025-12-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-12-30   2029-12-30  

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 provide the necessary knowledge and skills to learners to assist kitchen and service staff to prepare and serve food, and clean food preparation and service areas. The qualifying learner will be able to:
  • Assist kitchen and service staff to prepare and serve food, and clean service areas.
  • Hygienically prepare and assemble food, and clean food preparation areas.

    Rationale:
    This qualification forms part of the Occupational Certificate: Cook on National Qualifications Framework (NQF) Level 4 and has been developed for Kitchen Hands 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 and provides possibilities of self-employment for potential food vendors. This qualification also provides for a direct pathway from entry as a Kitchen Hand to qualifying as a Cook. A clear career pathway exists between Kitchen Hand to Cook and once qualified as a Cook and allows for further studies as a Chef, even at a later stage. A qualified learner with sufficient working experience might get promoted as part of further career advancement. The qualification is aimed at school leavers and those who have been working in the industry, without formal qualifications. 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:
    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.

    Entry Requirements:
    National Qualifications Framework (NQF) Level 1 qualification with Mathematics. 

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification is made up of the following compulsory Knowledge, Practical Skills and Work Experience Modules.

    Knowledge Modules:
  • 512101-000-00-00-KM-01, Personal Hygiene and Safety, Level 3, 3 Credits.
  • 512101-000-00-00-KM-02, Food Safety and Quality Assurance, Level 4, 5 Credits.
  • 512101-000-00-00-KM-03, Workplace Safety, Level 4, 5 Credits.
  • 512101-000-00-00-KM-09, Introduction to the Kitchen, and the Hospitality and Catering Industry, Level 2, 2 Credits.
  • 512101-000-00-00-KM-11, Food Preparation Methods, Level 2, 4 Credits.
  • 512101-000-00-00-KM-14, Personal Development as a Cook, Level 2, 4 Credits.
    Total number of credits for Knowledge Modules: 23.

    Practical Skill Modules:
  • 512121-000-00-00-PM-01, Prepare and Assemble Food Items using Different Methods and Techniques, Equipment and Utensils, Level 3, 6 Credits.
  • 512121-000-00-00-PM-03, Implement Food Production, Level 3, 6 Credits.
  • 512121-000-00-00-PM-06, Assist with Kitchen Activities, Level 2, 4 Credits.
    Total number of credits for Practical Skill Modules: 16.

    Work Experience Modules:
  • 512101-000-00-00-WM-02, Use Hygiene Practices and Cleaning Processes and Procedures within the Cook-Serve or Cook-Chill/Freeze Food Production Environment, Level 2, 5 Credits.
  • 512101-00-00-00-WM-04, Use Processes and Procedures for Preparing and Assembling a Variety of Food Items using Different Methods and Techniques, Equipment and Utensils, and to Accommodate Special Dietary Requirements, Level 3, 8 Credits.
    Total number of credits for Work Experience Modules: 13. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Assist kitchen and service staff to prepare and serve food, and clean service areas.
    2. Hygienically prepare and assemble food, and clean food preparation areas. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Clean all service and associated areas and items, and store all items to the designated areas.
  • Maintain sanitation, health and safety standards in service and associated areas.
  • Provide assistance and support to kitchen personnel to maintain high levels of cleanliness, efficient food production, and to ensure all service requirements are met.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Clean all work areas and items, and return all items to the designated areas.
  • Maintain sanitation, health and safety standards in work and associated areas.
  • Maintain high levels of cleanliness in food production to ensure that all service requirements are met.
  • Assemble and present food items in accordance with work instruction.

    Integrated Assessment:
    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. 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification was compared to components of the following two qualifications, namely the:
  • Certificate IV in Commercial Cookery from Australia.
  • Multi-cuisine Cook Level 4 qualification from India.

    Australia:
    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.

    Core units:
  • Provide first aid.
  • Use food preparation equipment.
  • Produce dishes using basic methods of cookery.
  • Produce appetisers and salads.
  • Produce stocks, sauces and soups.
  • Produce vegetable, fruit, egg and farinaceous dishes.
  • Produce poultry dishes.
  • Produce seafood dishes.
  • Produce meat dishes.
  • Prepare food to meet special dietary requirements.
  • Produce desserts.
  • Use hygienic practices for food safety.
  • Participate in safe food handling practices.
  • Maintain the quality of perishable items.

    Learners have a choice in the following learning areas:
  • Administration.
  • Asian Cookery.
  • Client and Customer Service.
  • Commercial Cookery and Catering.
  • Events.
  • Food and Beverage.
  • Food Safety.
  • Inventory.
  • Kitchen Operations.
  • Patisserie.
  • Work Health and Safety.
  • Working in Industry.

    India:
    The Multi-Cuisine Cook Level 4 qualification (50 Credits) covers the following learning areas:
  • Arrange and manage food resources in the kitchen.
  • Cook variety of food.
  • Communicate with customer and colleagues.
  • Maintain customer-centric service orientation.
  • Maintain standard of etiquette and hospitable conduct.
  • Follow gender and age sensitive service practices.
  • Maintain IPR of organisation and customers.
  • Maintain health and hygiene.
  • Maintain safety at workplace.
  • Learn a foreign or local language(s) including English.

    Conclusion:
    This qualification compares favourably with the compared qualifications in terms of complexity and content. All have the same exit level, delivery mode with theory, practical and work place experience. 
    		•

    ARTICULATION OPTIONS 
    This qualification has the following articulation possibilities.

    Horizontal Articulation:
    National Certificate: Food and Beverage Processing: Food and Seafood Processing, National Qualifications Framework (NQF) Level 3.

    Vertical Articulation:
    Occupational Certificate: Cook, National Qualifications Framework (NQF) Level 4. 

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    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:
    None.

    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:
  • Kitchen Hand: 512101-000-00-01.

    This qualification encompasses the following trades as recorded on the National Learners` Records Database (NLRD):
    This is not a trade qualification.

    Assessment Quality Partner (AQP): Culture, Arts, Tourism, Hospitality and Sport Sector Education and Training Authority (CATHSSETA).

    Parent Qualification:
  • 512101-000-00-00, Occupational Certificate: Cook, Level 4.

    Part Qualifications Related to the Occupational Certificate: Kitchen Hand:
  • 512101-000-00-00, Occupational Certificate: Food Handler, Level 2. 
    		•

    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.