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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Advanced Certificate in Kitchen Management 
SAQA QUAL ID QUALIFICATION TITLE
119132  Advanced Certificate in Kitchen Management 
ORIGINATOR
The Swiss Hotel School SA (Pty) Ltd 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
-   HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Advanced 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 06  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0333/25  2025-07-10  2028-07-10 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2029-07-10   2032-07-10  

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 the qualification is to empower successful chefs to move into supervisory and managerial positions, to respond to a long-term need articulated by industry employers and contribute to sustainable growth in the South African tourism and hospitality sector. The qualification will address areas of competence identified by the Institution and ratified with employers in the key target group that will best support the learners as they move into a position of responsibility. The qualification seeks to empower successful chefs to move into supervisory and managerial positions, respond to a long-term need articulated by industry employers and contribute to sustainable growth in the South African tourism and hospitality sector.

The qualification seeks to allow the current, working chefs to gain knowledge and develop skills that enable upward mobility in their cooking careers. Managing kitchen operations requires more managerial understanding as their tasks move from producing food to managing rosters, allocating resources, planning, organizing, and controlling finances, as well as demonstrating leadership. This qualification offers learners the opportunity to improve and deepen their understanding and knowledge of these more managerial tasks with the goal that the learner is able to immediately implement these concepts into their daily practices. Thus, improving their ability to manage kitchen operations at a higher level.

Learners who graduate from the qualification will be able to better manage kitchen operations in several ways. Qualifying learners will be able to:
  • Analyse and apply detailed knowledge of human resources and the implications on both food production and the finances of the organization and boost the morale of the staff.
  • Familiarize with and apply the current processes and procedures for ensuring financial control of staff wages, purchases, and sales.
  • Explore different styles of leadership and apply them in various culinary situations as well as analyze and successfully implement high-quality health, safety, and hygiene protocols within their organization.
  • Communicate with customers to build the reputation of the business.
  • Analyze current food-related trends in the local and global markets, and then design and implement plans to market and position their businesses to capitalize on this knowledge.

    The qualification also looks to broaden the perspective of the learners toward external aspects that affect a culinary business. Graduates need to be aware of how their actions affect the performance of the staff, the quality of the food and the building of the reputation of their business. They need to be conscientious and open when working and dealing with staff and customers, while also being motivated and driven to implement the knowledge and practices they have learned. A typical graduate would demonstrate a dependent and independent capability to handle the broad variety of issues that arise in kitchen operations and be leaders to the teams they work with.

    Rationale:
    The Hospitality Industry plays a major role player in the South African economy and goes a long way to making tourism in South Africa the success that it is today. It is a service industry and there is a dire need for the South African Hospitality Industry to not only meet but exceed the needs of both international as well as domestic tourists. This qualification is in keeping with the White Paper on Higher Education (1997), and the Education White Paper 4 (1998), which state that educational institutions must provide the labour market with high-level competencies and expertise necessary for the growth and prosperity of a modern economy. As a result, the Advanced Certificate in Kitchen management was designed to integrate theoretical knowledge with practical learning. Ideally, learners should carry out their practical learning in real situations such as hotels and restaurants.

    This qualification targets the experienced chef looking for promotion to a supervisory level, or the chef who has been promoted but recognises that the gaps in their education need to be addressed. Many career chefs complete one or two years of education and major in practical skill acquisition and the underlying culinary theories. This is enough to get them started in the kitchen. Speed, stamina, reliability, and consistency are key performance criteria. Cooking is no longer the entire job; kitchen profitability, budgeting, finding staff and increasing covers become part of the job. Take-home pay may also depend more on achievement in these areas than on the quality of the cooking. This qualification is designed to support the career ambitions of these chefs and to assist the industry in finding competent people for these important positions. The qualification emphasizes both academic knowledge and experiential learning, which makes qualifying learners eminently suitable for employment in this highly competitive sector.

    The 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. This qualification emphasizes the need for professionalism, leadership, and strong management discipline, and to lay a foundation for future career advancement in the hospitality industry. Employers consulted include hotel groups, significant independent hoteliers, restaurateurs, and industrial/commercial caterers. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    The institution has an approved Recognition of Prior Learning (RPL) policy applicable to equivalent qualifications for admission into the qualification. RPL will be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications, as well as advancement within qualifications. RPL may be applied for access, credits from modules and credits for or towards the qualification.
    RPL for access:
  • Learners who do not meet the minimum entrance requirements or the required qualification that is at the same NQF level as the qualification required for admission may be considered for admission through RPL.
  • To be considered for admission in the qualification based on RPL, applicants should provide evidence in the form of a portfolio that demonstrates that they have acquired the relevant knowledge, skills, and competencies through formal, non-formal and/or informal learning to cope with the qualification expectations should they be allowed entrance into the qualification.
    RPL for exemption of modules:
  • Learners may apply for RPL to be exempted from modules that form part of the qualification. For a learner to be exempted from a module, the learner needs to provide sufficient evidence in the form of a portfolio that demonstrates that competency was achieved for the learning outcomes that are equivalent to the learning outcomes of the module.
    RPL for credit:
  • Learners may also apply for RPL for credit for or towards the qualification, in which they must provide evidence in the form of a portfolio that demonstrates prior learning through formal, non-formal and/or informal learning to obtain credits towards the qualification.
  • Credit shall be appropriate to the context in which it is awarded and accepted.

    Entry Requirements:
    The minimum entry requirement for this qualification is:
  • Higher Certificate in Professional Cookery, NQF Level 5.
  • Higher Certificate in Hospitality and Catering, NQF Level 5.
  • Higher Certificate: Hospitality Management, NQF Level 5.
  • Occupational Certificate: Chef, NQF Level 5. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of compulsory modules at National Qualifications Framework (NQF) Level 6 totalling 120 credits.

    Compulsory Modules Level 6, 120 Credits:
  • Resources Management 1,2,3, 20 Credits.
  • Ensuring Food Safety, 10 Credits.
  • Food and Beverage Marketing, 10 Credits.
  • Supervision of Food Production Process, 1,2,3 4, 20 Credits.
  • Global Influences on Eating and Drinking 10 Credits.
  • Menu Planning, 15 Credits.
  • Small Group Training: Theory and Practice, 15 Credits.
  • The Science of Food, 10 Credits.
  • Financial Management of Food and Beverage Operations, 10 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate the ability to apply Information Technology and Communication skills and present study techniques, time management and research basics.
    2. Demonstrate a comprehensive understanding of the variety of the resources employed by hospitality organisations, as well as the ability to both evaluate and improve existing systems for their control.
    3. Demonstrate expert knowledge of the health, safety, and hygiene protocols essential in professional food production to the legislated and organisational standards.
    4. Demonstrate a comprehensive understanding of key marketing principles and the ability to apply them to creating and maintaining sustainable culinary enterprises.
    5. Evaluate, choose, and apply appropriate leadership, supervisory, and management principles and strategies in a variety of organisational contexts.
    6. Demonstrate an understanding of global food and beverage trends, as well as the ability to research and apply such trends to improve professional and organisational performance.
    7. Develop a comprehensive understanding of the menu in all its forms; its role as a primary marketing document and the basis for effective food cost control.
    8. Assess a variety of training and development interventions, select, and conduct an appropriate one with individuals and small groups.
    9. Demonstrate an understanding of the key scientific principles as they relate to food preparation, menu development, and flavour creation.
    10. Knowledge of financial legalities, documentation, and processes as well as demonstrating the ability to develop appropriate remedial strategies to adverse variances. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Demonstrate the capacity to work with a variety of proprietary software to the requirements of the qualification.
  • Develop a strategy to cope with the time management and study requirements of the qualification
  • Use personal computers and display a superior level of competence in the use of common computer applications internationally.
  • Identify how Information technology is used in everyday life and display an awareness of the security and legal issues associated with computers.
  • Demonstrate knowledge and competence in using basic functions of a personal computer and its operating system.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Establish purchasing best practices, specifications, software skills and ethical awareness.
  • Track the movement of produce, goods and materials through the organisation and establish an auditable document trail.
  • Show competency in the systems and procedures commonly implemented to control the usage of resources employed by hospitality organisations.
  • Identify and resolve the human resource challenges, legal framework in South Africa, recruitment and selection, effective labour planning and performance management.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Develop expertise in food hygiene and safe food production.
  • Understand obligations under the law, the competencies of the various arms of government entrusted to enforce standards and international best practices in eliminating risk.
  • Evaluate operations in terms of hygiene and safety standards, recommend and implement improvements.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Examine the differences between being product-driven and consumer-driven,
  • Demonstrate knowledge of market segmentation, customer relationship management (CRM) market research and the marketing mix.
  • Research social media and e-marketing as they relate to the foodservice industry.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Display awareness and understanding of planning and control relating to food production.
  • Explore leadership theory and develop a personal blueprint for their own leadership style.
  • Develop an awareness of Quality Management history, theory and processes and how to implement its principles in their working environment.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Explore food and beverage trends and innovation.
  • Examine sustainability issues in food production and from a wider perspective.
  • Examine similarities and differences between different national and cultural cuisines.
  • Develop a concept paper setting out a cultural or national theme through research, develop and deliver an appropriate dining experience.

    Associated Assessment Criteria for Exit Level Outcome 7:
  • Explore the processes in the creation of a professional menu considering demand, supply, culinary and financial considerations and create methodologies for evaluating menus.
  • Demonstrate expertise in costing dishes and menus.
  • Price various menus using market-driven and cost-driven methodologies.
  • Explore various graphical and creative options in presenting the menu to the customer.
  • Carry out menu planning, recognize the important trends affecting menu development, list the major truth-in-menu regulations, and discuss proposed nutritional/ingredient disclosure legislation.
  • Explain the role of a menu as a marketing tool and how it affects operating needs.

    Associated Assessment Criteria for Exit Level Outcome 8:
  • Demonstrate the ability to carry out a training needs analysis, choose from a variety of remedial actions and professionally deliver the intervention.
  • Conduct a review and reflect on the effectiveness of a training intervention.
  • Demonstrate the ability to communicate effectively with small groups.

    Associated Assessment Criteria for Exit Level Outcome 9:
  • Demonstrate understanding of the scientific principles involved such as cooking, preservation of food, leavening and coagulation.
  • Demonstrate an understanding of flavour construction and the physiology and components of flavour.
  • Demonstrate a working understanding of potential hydrogen (PH), gelatinisation of starches and protein denaturing.

    Associated Assessment Criteria for Exit Level Outcome 10:
  • Demonstrate an understanding of principle books of account and the preparation of Income and Expenditure and Balance Sheet accounts.
  • Create and monitor a budget in the working environment.
  • Master the creation and interpretation of key metrics such as labour cost percentage, productivity norms, inventory control and food cost percentages.

    INTEGRATED ASSESSMENT
    Integrated Assessment at the level of the qualification provides an opportunity for learners to show that they can integrate concepts, ideas, and actions across this qualification to achieve competence that is grounded and coherent with the purpose of this qualification. Integrated assessment will show how already demonstrated competence in individual areas can be linked and applied for the achievement of a holistic outcome as described in the Exit Level Outcomes. Integrated assessment in this qualification allows the learners to demonstrate applied competence and uses a range of formative and summative assessment methods.

    Formative assessment:
    Formative assessment refers to a range of formal, non-formal, and informal ongoing assessment procedures used to focus teaching and learning activities to improve learner attainment. It constitutes 50% towards the year mark. Formative assessment will take the form of:
  • Shorter tests.
  • Assignments.
  • Presentations.
  • Portfolio of evidence (POE).
  • Online assessments such as quizzes.

    Summative assessment:
    This assessment will take the form of a written examination of two to three hours, properly invigilated and capstone assignment. Summative assessment will account for a minimum of 50% of the module mark. The remaining marks will be earned through a variety of short tests, papers and assignments spread throughout the module. 
    		•

    INTERNATIONAL COMPARABILITY 
    Researching the Kitchen Management qualifications space revealed a plethora of different qualifications that changed from country to country. Unlike a Hospitality Management Diploma which we find varies little - to three years NQF level 6 or equivalent, curricula are generally similar - options for acquiring kitchen management skills vary widely.

    In Europe, which created the "model" for professional chef training the apprenticeship system is prevalent. This usually involves a three- or four-year qualification in which the employer (4 days) and the school (1 day) are responsible for the chef's education. In German-speaking Europe, the Fachschule (TVET colleges) also offer two-year courses which cover the basics. Over the last forty years, the London based City & Guilds organisation has become dominant in the English-speaking world offering qualifications from basic cook through to kitchen management. These have been adopted by many colleges as the basis for their offerings.
    In Australia, like in South Africa, Culinary degrees are rare but Diploma qualifications abound.

    In most of the above examples, curricula focus on foundation skills and deal with the management task in a very limited way. Some may include menu costing and control modules at a simplistic level, others purchasing and a few leadership or supervision concepts.

    More recently, led by the United States, degrees for culinarians have become more common. These qualifications include the management subjects which may be introduced from 1st year or feature more strongly in the final year of the qualification. Good examples of these would be:
  • Business Hotel Management School (BHMS) Lucerne, Switzerland BA in the Culinary Arts..
  • Culinary Institute of America, Bachelors in Food Business Management.

    The qualification proposed here reflects the fact that culinary degrees in South Africa are unknown; the nearest thing being the Bachelor of Technology degree for learners who followed a catering rather than hospitality/hotel track. This qualification is designed for a professional chef who has studied at NQF Levels 4 and 5 and has had at least three years' work experience and now seeks higher-level knowledge that will empower him/her to move into supervisory and management positions within the foodservice sector.

    The South African qualification was compared with the following international qualifications:

    Country: United States of America
    Institution: Institute for Culinary Education (ICE)
    Qualification Title: Restaurant and Culinary Management Diploma

    Similarities:
  • Both the ICE and the South African qualifications are similar in intent aimed at part-time professionals.
  • The CE qualification has a similar class time of 316 hours, spread over 9 modules with the following major subjects similar to the South Africa qualification:
  • Concept Development and Menu Design.
  • Purchasing and Cost Control.
  • Supervisory Management and Food Service Law.
  • Finance and Accounting.
  • Marketing.
  • Food safety.

    Differences:
  • The difference between the ICE Diploma and the South African qualification is in the allocation of time given by the American qualification to Food Service and Wine studies. South Africa is of the view that a reasonable allocation of time is given to these topics as part of first- and second-year studies. In the South African qualification, the time will be spent better on two different topics - Small group training desperately needed for skills transfer to entry-level workers and Food Science which will be a compulsory element of the corpus of knowledge being defined by the industry and Quality Council for Trades and Occupations (QCTO) for qualifications to be launched in the future.

    Country: United Kingdom (UK)
    Institution: The City & Guilds
    Qualification Title: Advanced Diploma in Food Preparation and Cooking
    NQF Level: Level 3 on the Regulated Qualifications Framework in England (RQF)
    Credits: Credit Value (CV): 50
    Duration:
    The UK qualification is designed to be delivered in 500 hours of TQT (Total Qualification Time), of which 420 are Guided Learning Hours (GLH).

    Qualification structure:
    Advanced Diploma is generally covered by the content of the proposed curricula. This was done deliberately to offer learners to challenge this qualification at an extra cost if they so wish. The main modules are:
  • Supervise Staff Training.
  • Food Safety Supervision for Catering.
  • Resource Management in Food Preparation.
  • Menu Planning and Costing.
  • Global Influences on Eating and Drinking
  • Supervise Food Production.

    The institution's belief, supported by Industry feedback, was that this qualification was lacking in the amount of time devoted to Finance, Food & Beverage Control and Marketing.

    Differences:
    Learners must achieve a total of 50 credits, all at level 3 in the City and Guild qualification whereas the SA qualification has 120 credits.
    All 5 mandatory units, providing a combined 25 credits, and 5 units from the optional group, providing a combined 25 credits.

    The UK qualification is designed to be delivered in 500 hours of TQT (Total Qualification Time), of which 420 are Guided Learning Hours (GLH) while the South African qualification takes one year of full-time study. 10 hours of work is required for UK credits, meaning that a 10-credit course unit is likely to require upwards of 100 hours of study. There will be 150 hours of study in a 15 credit module, learners are expected to involve 150 hours of study, a 30 credit module is 300 hours, a 45 credit module is 450 hours, and a 50 credit module is 500 hours.

    Country: New Zealand
    Institution: Professional Business and Restaurant School (PBRS)
    Qualification Title: Diploma in Hospitality Management
    NQF Level: New Zealand Qualifications Framework (NZQF) Level 6
    Credits: 120 Credits

    Purpose:
    Learners will be able to manage and develop staff to optimize positive customer experiences and enhance positive staff relationships through communication, consultation, negotiation, and reporting strategies. The qualification further enables learners to strategies for the future in relation to financial management, product development, marketing, and continuous improvement processes as well as to demonstrate the professional practice and provide customers with confidence in their roles.

    This qualification is targeted at those who would like to enhance their career in management roles with minimal supervision across a range of setting in the hospitality sector. The graduates will be able to gain opportunities within the hospitality industry in trainee manager or assistant manager roles such as:
  • Food and Beverage Manager.
  • Event Manager.
  • Banquet Manager.
  • Bar Manager.
  • Café Manager.
  • Restaurant Manager.
  • Duty Manager.
  • Operations Manager.

    Entry requirements:
  • All applicants who are over 18 years with the right attitude and skills needed to succeed will be considered for the qualification.
  • Applicants will need to hold a New Zealand Diploma in Hospitality Management Level 5 or equivalent (i.e. - A hospitality background is essential; having relevant hospitality industry work experience of at least two years)
  • All applicants must have a level of English sufficient to be able to study at this level.
  • Applicants for whom English is not their first language are required to have achieved one of the following criteria: An International English Language Testing System (IELTS) overall academic score of 6.0 with no band score lower than 5.5 Or Any of the other recognised proficiency outcomes for international students listed in the appendix to NZQF Programme Approval and Accreditation Rules 2018.
  • All applicants will be required to complete a PBRS Enrolment Form and may be interviewed in person or via Skype to evaluate their suitability for the qualification.

    Qualification structure:
    Similar to the South African qualification, the New Zealand Diploma in Hospitality Management consists of the following compulsory modules.

    Compulsory Modules:
    Semester One:
  • Hospitality Environment Analysis.
  • Strategic Hospitality Management.
  • Business Performance.
  • Hospitality Marketing.

    Semester Two:
  • Human Resource Management.
  • Business Communication.
  • Financial Management.
  • Food and Beverage Management.
  • Hospitality Environment Analysis.

    Similarities:
  • Both the New Zealand qualification and the South African qualifications are registered at NQF Level 6 and have the same credits, 120 credits.
  • Both qualifications share similar entry requirements which is the Hospitality Management Level 5.
  • Both qualifications are targeted at those who would like to enhance their career in management roles with minimal supervision across a range of setting in the hospitality sector.
  • Both qualifications consist of similar compulsory modules such as Food and Beverage Management, Human Resource Management, Financial Management, Hospitality Marketing, and Business Performance.

    Differences:
    The only difference lies in the title or nomenclature of the qualification since the New Zealand qualification is the Diploma while the South African qualification is titled Advanced Certificate, but they are both registered at NQF Level 6.

    Conclusion:
    The Advanced Certificate in Kitchen Management features little in terms of culinary skills or culinary development. This is deliberate as we see our competitive advantage being in management. Other schools do offer advanced courses where the subject matter is centred on developing higher-level practical skills in international cuisine, advanced patisserie and plating techniques, molecular gastronomy etc.

    The South African qualification is comparable to the international qualifications offered by City & Guilds and the Institute of Culinary Education in terms of similar modules and the duration allocated to some modules/topics. 
    		•

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

    Horizontal Articulation:
  • Advanced Certificate in Management Studies, NQF Level 6.
  • Advanced Certificate in Management, NQF Level 6.
  • Advanced Certificate in Operations Management, NQF Level 6.
  • Advanced Certificate in Business Management and Administration, NQF Level 6.
  • Advanced Certificate in Business Management in Operational Management, NQF Level 6.
  • Diploma in Catering Management, NQF Level 6.
  • Diploma in Food and Beverage Operations, NQF Level 6.
  • Diploma in Food Operations Management, NQF Level 6.
  • Diploma in Hospitality and Hotel Management, NQF Level 6.
  • Diploma in Professional Cookery and Kitchen Management, NQF Level 6.

    Vertical Articulation:
  • Advanced Diploma in Hospitality Management, NQF Level 7.
  • Advanced Diploma in Tourism Management, NQF Level 7.
  • Bachelor of Commerce in Tourism and Hospitality Management, NQF Level 7.
  • Bachelor of Tourism and Development Management, NQF Level 7.
  • Bachelor of Consumer Science, NQF Level 7.
  • Bachelor of Tourism Studies, NQF Level 7.
  • Bachelor of Commerce in Tourism Management, NQF Level 7. 
    		•

    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.