Professional Cookery Level 4
Title of Qualification:
SAQA ID: 14111 National Certificate: Professional Cookery Level 4
Duration of Qualification:
This programme consists of Fundamental and Elective Unit Standards as follows and will be covered over a period of one year
Total Number of Credits: 152
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
This qualification has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and drink preparation as well as supervision. This qualification will professionalise the industry and is applicable to all sectors, from small restaurants to large-scale hotels. The qualification provides articulation with Gaming, Travel and other Tourism industries
Who is the course intended for?
Individuals currently working within the hospitality, restaurant, fast food, hotel, lodging, food services and bed and breakfast sections of the industry.
Learning assumed to be in place and recognition of prior learning
It is assumed that an FEC certificate or equivalent has been obtained by the candidate at level 2. (The existing Standard 8 certificate meets these requirements)
On achieving this Qualification, the learner will be able to:
• Provide customer service
• Process incoming and outgoing telephone calls
• Display Cultural Awareness in dealing with Customers & Colleagues
• Communicate verbally
• Maintain effective working relationships with other members of staff
• Maintain health, hygiene and professional appearance
• Perform basic calculations
• Identify work opportunities
• Apply for a job or experience placement
• Prepare written communications
• Provide First Aid
• Maintain hygiene in food preparation, cooking and storage
• Prepare fruit for hot and cold dishes
• Prepare vegetables for hot and cold dishes
• Handle and maintain knives
• Accept and store food deliveries
• Handle and Maintain Utensils and Equipment
• Handle and Store Food
• Clean food production areas and equipment
• Clean and store crockery and cutlery
• Prepare and cook basic meat, poultry, game or offal dishes
• Prepare and cook basic sauces and soups
• Handle and store food
• Clean food production areas, equipment and utensils
• Maintain food production operations
• Maintain a cleaning programme for kitchen areas and equipment
• Maintain and promote food hygiene in the kitchen
• Maintain Food production quality control systems, procedures and specifications
• Describe layout, services and facilities of the organisation
• Maintain a secure working environment
• Maintain a safe working environment
• Describe the Sectors of the Hospitality, Travel & Tourism Industries
• Conduct on-the-job coaching
• Develop self within the job role
• Maintain the receipt, storage and issue of goods
• Plan & deliver staff training and development in own area of responsibility
• Maintain the cleaning programme for own area of responsibility
• Maintain supply levels • Manage one’s own development.
