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: 

Diploma in Professional Cookery and Kitchen Management 
SAQA QUAL ID QUALIFICATION TITLE
57449  Diploma in Professional Cookery and Kitchen Management 
ORIGINATOR
International Hotel School (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
National Diploma  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Level 6  NQF Level 06  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered-data under construction  EXCO 0324/24  2024-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2032-06-30  

Registered-data under construction

The qualification content is currently being updated for the qualifications with the status “Registered-data under construction” or showing “DETAILS UNDER CONSTRUCTION” to ensure compliance with SAQA’S Policy and Criteria for the registration of qualifications and part-qualifications on the National Qualifications Framework (NQF) (As amended, 2022). These qualifications are re-registered until 30 June 2027 and can legitimately be offered by the institutions to which they are registered.

 

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.  

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

Students who obtain this qualification will be equipped with the knowledge, skills, core abilities and the underlying theory that would be required of them in the field of modern Professional Cookery and Kitchen Management. 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.

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. The qualification emphasizes both academic knowledge and experiential learning, which makes qualifying learners eminently suitable for employment in this highly competitive sector.

Rationale:

The Hospitality Industry is 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. To this end, the Higher Diploma in Professional Cookery and 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. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Learners are assumed to be competent in Communication and Mathematical Literacy at NQF Level 4.

Recognition of Prior Learning:

The Recognition of Prior learning can be used:
  • To grant learners, who are not in possession of an FETC or equivalent qualification, admission to the qualification.
  • To award learners, who have mastered some or all the competencies contained in the qualification through other means, the qualification in part or in whole.

    The way in which prior learning will be demonstrated and recognized will be determined jointly by the learner and the provider of the qualification.

    Access to the qualifacation:

    Learners in possession of a relevant FETC, a Senior Certificate, or a foreign national equivalent qualification may access the qualification. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    Level, Credits and Learning Components Assigned to the Qualification:

    The credit values for each component are calculated according to contact hours related to academic learning as well as the experiential learning hours related to practical work.

    Fundamental Component (Compulsory):
  • Understand and apply general business management principles within the Hospitality Environment, 88 credits.
  • Understand and apply food and beverage management principles and practices within the Hospitality Environment, 20 credits.

    Core Component (Compulsory):
  • Understand food production practices and management within hospitality environments, 32 credits.
  • Develop and grow professionally, 16 credits.
  • Perform food production practices and apply business management principles in Specialized Areas of the Hospitality Industry, 106 credits.

    Elective Component:
  • Apply knowledge, skills, attitudes and values in a choice of hospitality environments, 180 credits.
    > Range: Hospitality environments include but are limited to; conferencing, cruise ships, guest relations, housekeeping.

    Total Qualification Credits: 442. 
    		•

    EXIT LEVEL OUTCOMES 
    Fundamental Component:

    1. Understand and apply general business management principles and disciplines within the Hospitality Environment.
    2. Understand and apply food and beverage management principles and practices within the Hospitality Environment.

    Core Component:

    1. Understand and apply Food Production Practices and Management within Hospitality Environments.
    2. Develop and grow professionally.
    3. Perform food production practices and apply business management principles in specialized areas of the hospitality industry. 

    ASSOCIATED ASSESSMENT CRITERIA 
    On successful completion, learners will be able to:

    Fundamental Component:

    1.
  • Prepare budgets and keep a historical record of business events that have taken place.
  • Complete a bank reconciliation statement.
  • Draw up an balance journals, ledgers and cash books.
  • Complete a trial balance and correct any errors that may have occurred.
  • Complete the year end accounting procedures of a business.
  • Prepare and interpret financial statements.
  • 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 also 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.
  • Describe the role of the supervisor within the Management process of planning, organizing, directing, and controlling.
  • Apply techniques to develop and improve recruitment and selection skills and orienting and training of staff.
  • Understand the importance of managing productivity and controlling labour costs.
  • Understand special supervisory concerns, including labour shortage, Equal Employment Opportunity laws, sexual harassment, safety and security, supervising a multi cultural workforce, substance abuse and working with employee unions.
  • Identify and describe the dominant contemporary views of leadership.
  • Explain and demonstrate the importance of goal setting in an organization.
  • Describe tips and cautions for organizations that embark on large scale organizational change.
  • Explain the importance of and barriers to effective communication, it comprises effective listening, speaking, and writing skills.

    2.
  • Compare and contrast commercial and non commercial food service operations.
  • Describe the value of guests and staff members to a food service operation.
  • Explain the importance of the menu to both the food production as well as food and beverage service.
  • Describe the duties and responsibilities of the beverage service staff.
  • Explain techniques and procedures for responsibly preparing, selling and serving cocktails, spirits, wine and beer.
  • Describe purchasing, receiving, storing, issuing, and controlling of hotel supplies and equipment.
  • Explain the procedure of undertaking a feasibility study as well as the sourcing of architects, contractors and suppliers when starting up or renovating a food service facility.
  • Explain how food service managers develop and manage labour and revenue control systems.
  • Explain the booking and planning of banquets, functions and catered events
  • Describe the sanitation, safety, security, health and legal issues that food preparation and service managers must handle effectively.
  • Describe the art and science of food preparation.
  • Know the correct, classical methods of preparing stocks and stews.
  • Describe the criteria for selecting meat, fish, poultry, vegetables and fruit.
  • Discuss breakfast cookery and its special challenges.
  • Explain food preparation for kosher, halaal, vegetarian cooking and service requirements.
  • Explain the importance of correct nutrition and discuss current nutritional concerns.
  • Compare and contrast the nutritional responsibilities of commercial and non commercial food preparation and service managers.
  • Display an understanding of managerial accounting practices and their various uses.
  • Carry out food costing and yield portion exercises effectively.
  • Explain up selling and creative selling techniques utilized in commercial food service operations.
  • Outline the changing drinking patterns of the public.
  • Apply techniques of server intervention and monitoring alcohol consumption.
  • Apply aesthetic and functional considerations to space allocation in bar and beverage operations.
  • Understand and employ the 'people skills' of the bartender the functions performed by an effective bartender, and how an effective bartender can increase sales without necessarily pouring more drinks.
  • Identify potential labour pools and various internal and external recruitment methods.
  • Identify and comply with various employment laws that influence internal operations, and describe the general nature of national and provincial licences and permits as well as the basic provisions of the Liquor Act.
  • Describe the role of budget standards in planning and control, and apply cost-volume-profit analysis to food and beverage operations.
  • Identify the goals of effective storage and issuing controls, describe physical and perpetual inventory systems, and recognize the need for accurate inventory record keeping systems.
  • Explain the formula for calculating cost of sales and identify sources of information for each component of the formula.
  • Explain the role of analysis, corrective action and evaluation in the labour control process and how to reconcile the staffing and budgeting concerns accordingly.

    Core Component:

    1.
  • Identify and work according to the ten control points in the food service system.
  • Explain what a Sanitation Risk Management programme is and work accordingly.
  • Describe the Hazard Analysis critical Control Point (HACCP) system and how it relates to the SRM program.
  • Explain and understand the importance and functions of the various national and provincial regulatory agencies with regard to food production and service.
  • Explain the conditions leading to an outbreak of food-borne illness, have a working knowledge of the three most casual factors in outbreaks, as well as the 11 steps in handling a food-borne illness complaint.
  • Indicate what food production and service managers should know about AIDS and HIV and why.
  • Understand the personal health and hygiene practices necessary in a food service establishment.
  • Explain the processes involved in the breakdown of food products, list the common causes of spoilage in a food service establishment, and outline and demonstrate food preservation methods.
  • 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 factors that influence purchasing needs, list the functions of the purchasing control point, and explain how a buyer can reduce risks at the purchasing control point.
  • Describe the requirements and sanitation risk reduction measures for the serving, preparing, cooking, and holding control points.
  • Describe requirements and sanitation risk reduction procedures for the cleaning and maintenance control point, and identify requirements for water supply, sewage, plumbing, toilet and lavatory facilities, and refuse and garbage disposal.
  • Explain and demonstrate relevant food costs and control measures.
  • Describe the roles of the Executive Chef, Sous Chef and Chef de Partie.
  • Describe the various management duties pertaining to chefs and kitchen managers.
  • Demonstrate modern plate garnish and plate and platter arrangements.
  • Explain cooking with vegetables, eggs, dairy products, as well as fruit.
  • Describe grain classifications and methods of cooking and serving therewith.
  • Identify basic cuts of meat and explain the correct cooking method for each.
  • Discuss criteria for selection of poultry and fish.
  • Discuss breakfast cookery and its special challenges.
  • Describe commonly used materials used to make desserts and show pieces.

    2.
  • Describe the communication process in detail.
  • Identify and discuss possible barriers to successful communication.
  • Apply their knowledge of communication to written and spoken work.
  • Explain the functions of non verbal codes and show how non verbal symbols are used to communicate meaning.
  • Understand why cultures differ and explain where sensitivity is required, particularly in the South African context.
  • Understand how cultural barriers to effective communication arise.
  • Strengthen communication and build better relationships with people for all cultures.
  • Demonstrate one's ability to summarize the main points in your words and generate connected, grammatical prose.
  • Understand the process involved in effective listening.
  • Understand the value of oral communication in the workplace.
  • Plan and assess own as well as other presentations.
  • Write a variety of business letters, emails, memos and faxes using the appropriate format.
  • Use drafting and feedback to structure writing logically, coherently and cohesively.
  • Understand the process involved in successful group formation.
  • Distinguish between the different styles of leadership and determine the impact that they have on a group's effectiveness.
  • Understand and implement the steps involved in group problem solving.
  • Conduct a successful negotiation process and use appropriate strategies when dealing with conflict.
  • Understand and use French Culinary terms and converse in basic French.
  • Be aware of one's basic rights and stand up for their rights without violating another person's rights.
  • Recognize choice, consequence and risks as part of the decision making process.
  • Display an awareness of the dangers of drugs and their misuse.
  • Display effective time and stress management.
  • Take charge of one's finances and be able to effectively budget one's income.
  • Draw up a curriculum vitae and be able to conduct one's self confidently in an interview.
  • Identify emergency situations and provide skills and knowledge required to provide first aid in line with safety and security parameters.
  • Identify and respond to factors, faults or incidents which increase the safety risk for staff and guests.
  • Locate and use the appropriate firefighting equipment for small fires.
  • Raise the alarm, and follow correct evacuation procedures in the event of a large fire.

    3.
  • Understand the difference between food preparation and food and beverage service.
  • Discuss and demonstrate the art and science of culinary preparation.
  • Explain and prepare various stocks and soups.
  • Describe and demonstrate baking methods and the making and application of frosting.
  • Prepare and present the various courses of food that makes up a menu.
  • Prepare and present various breads, cakes and pastries as per the requirements of a pastry kitchen.
  • Apply computer applications for food and beverage operations and explain the value of a fully integrated food service computer system.
  • Explain the role of a menu as a marketing tool and how it affects operating needs.
  • Understand and describe the importance of the guest profile in bar and beverage marketing, as well as the variables that affect a guest profile.
  • Develop various types of promotions and guest merchandising techniques that might revive lagging sales.
  • Discuss and implement the various standards that should be established to enhance product control, and explain how to determine product cost whilst ensuring sales accountability.
  • Apply techniques in teambuilding by demonstrating an understanding of informal and formal work groups, stages of team development, and managing effective meetings.
  • Apply techniques to manage conflict amongst employees, between management and employees.

    Elective Component:

    Learners choose a particular hospitality industry e.g. conferencing, cruise ships, guest relations, housekeeping, etc. in which they perform practical work and apply the theoretical knowledge gained.

    The entire qualification is based on the assumption that assessment is ongoing. Learners are provided with the opportunity to display their comprehension of the knowledge and skills gained throughout the course. This is accomplished by means of theoretical and practical examinations, projects and research based assignments and tasks and practical performance and testing of underpinning knowledge concepts.

    Practical work assignments are also integrated with reports produced by the learners, together with the marks allocated by assessors for practical work done.

    A final summative assessment will be done on theoretical knowledge. 
    		•

    INTERNATIONAL COMPARABILITY 
    In a field such as hospitality education, one needs to benchmark one's programme against the best in the world. Internationally, The Swiss Hotel School of Montreaux is such a school. This qualification matches the Swiss Hotel School of Montreaux hospitality diploma in terms of both academic and experiential learning. 

    ARTICULATION OPTIONS 
    This qualification has been developed to enhance professional practice across a broad range of hospitality management disciplines. As a result, learners will find many opportunities to enhance their qualifications through a range of qualifications in both management and service fields.

    Articulation is possible with programmes and qualifications offered by Johnson and Wales University, Rhode Island, USA, Hotel Institute Montreaux, Switzerland, Swiss Hotel School Glion, Glion, Switzerland; and The Blue Mountains Hotel School, Sydney, Australia.

    The articulation allows for course credits towards the completion of either, a Bachelor of Arts, Science or Commerce degree. 

    MODERATION OPTIONS 
  • Any institution offering learning that will enable the achievement of this qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the policies and guidelines for assessment and moderation of that ETQA, in terms of agreements reached around assessment and moderation between various ETQAs (including pofessional bodies), and in terms of the moderation guideline detailed immediately below.
  • Moderation must include both internal and external moderation of assessments at all exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual Unit Standards as well as the integrated competence described in the qualification. 
    		•

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors wishing to assess learners against this qualification should:
  • Be registered as assessors with the relevant ETQA.
  • Be in possession of a relevant qualification in hospitality or hotel at NQF Level 7 or above. 
    		•

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. 

    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 International Hotel School: Johannesburg 


    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.