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 THAT HAS PASSED THE END DATE: 

National Diploma: Professional Cookery 
SAQA QUAL ID QUALIFICATION TITLE
14112  National Diploma: Professional Cookery 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CATHSSETA - Culture, Arts, Tourism, Hospitality and Sports Education and Training Authority  OQSF - Occupational 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  267  Level 5  NQF Level 05  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 
SAQA 0695/12  2012-07-01  2015-03-13 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2016-03-13   2020-03-13  

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 is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
94941  Occupational Certificate: Chef  Not Applicable  NQF Level 04  380  Complete 
101697  Occupational Certificate: Chef  Not Applicable  NQF Level 05  558  Complete 
102296  Occupational Certificate: Cook  Not Applicable  NQF Level 04  184  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
This qualification has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and drink preparation and service as well as management. This qualification will professionalise the industry and is applicable to all sectors, from small restaurants to large-scale hotels. The qualification builds on other certificates and provides articulation with Gaming, Travel and other Tourism industries. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
It is assumed that a GEC certificate or equivalent has been obtained by the candidate at level 4. (The existing matric certificate or the Certificate in Professional Cookery Level 4 meets these requirements). 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
The Qualification consists of a Fundamental, a Core and an Elective Component.

To be awarded the Qualification learners are required to obtain a minimum of 267 credits as detailed below.

Fundamental Component:

The Fundamental Component consists of Unit Standards to the value of 47 credits all of which are compulsory.

Core Component:

The Core Component consists of Unit Standards to the value of 185 credits all of which are compulsory.

Elective Component:

The Elective Component consists of individual unit standards from which the learner must choose unit standards totalling a minimum of 35 credits. 

EXIT LEVEL OUTCOMES 
On completion of this qualification, the learner will be able to:
  • Operate a computer
  • 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
  • Develop and implement new recipes and menus
  • 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-job coaching
  • Develop self within the job role
  • Source information about self employment opportunities
  • Handle and record refunds
  • Maintain the receipt, storage and issue of goods
  • Plan and delivery of staff training and development in own area of responsibility
  • Maintain the cleaning programme for own area of responsibility
  • Plan and conduct meetings
  • Manage information flow
  • Maintain supply levels
  • Lead and manage teams of people
  • Introduce new staff to the workplace
  • Conduct disciplinary and grievance procedures
  • Manage staff development
  • Improve service to customers
  • Plan, organise & monitor work in own area of responsibility
  • Monitor and maintain health, safety and security
  • Maintain a preventative maintenance programme
  • Manage ones own development
  • Contribute to the provision of required staff
  • Plan, implement and evaluate sales development activities
  • Prepare, implement, manage and control budgets
  • Research and update legal knowledge required for business compliance
  • Support and guide the learner
  • Assess the learner. 

  • ASSOCIATED ASSESSMENT CRITERIA 
    Integrated Assessment:

    Integrated assessment is accomplished through assessing more than one unit standard at a time. There are also a number of unit standards that are integrative in nature. 

    ARTICULATION OPTIONS 
    This qualification will able to articulate with other qualifications in the sub-field once the other qualifications have been registered. (A grid of unit standards and the qualifications that each standard can be linked to has been attached). 

    MODERATION OPTIONS 
    Moderation shall be at the discretion of the relevant ETQA, so long as it complies with SAQA requirements. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors shall have the technical competence to achieve the qualification themselves and shall have achieved an assessor qualification as required by the relevant ETQA. 

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

    NOTES 
    This Qualification has been replaced by Qualification 94941, which is "Occupational Certificate: Chef", Level 4, 380 Credits.

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  7751  Clean and store crockery and cutlery  Level 2  NQF Level 02 
    Core  7749  Clean food production areas and equipment  Level 2  NQF Level 02 
    Core  7816  Clean food production areas, equipment and utensils  Level 2  NQF Level 02 
    Core  7793  Describe layout, services and facilities of the organisation  Level 2  NQF Level 02 
    Core  7801  Describe the sectors of the Hospitality, Travel and Tourism Industries  Level 2  NQF Level 02 
    Core  7705  Handle and maintain knives  Level 2  NQF Level 02 
    Core  7717  Handle and maintain utensils and equipment  Level 2  NQF Level 02 
    Core  7799  Maintain a safe working environment  Level 2  NQF Level 02 
    Core  7659  Prepare fruit for hot and cold dishes  Level 2  NQF Level 02 
    Core  7660  Prepare vegetables for hot and cold dishes  Level 2  NQF Level 02 
    Core  7829  Handle and record refunds  Level 3  NQF Level 03 
    Core  14754  Handle and store food  Level 3  NQF Level 03 
    Core  7860  Introduce new staff to the workplace  Level 3  NQF Level 03 
    Core  7796  Maintain a secure working environment  Level 3  NQF Level 03 
    Core  7637  Maintain hygiene in food preparation, cooking and storage  Level 3  NQF Level 03 
    Core  7757  Prepare and cook basic sauces and soups  Level 3  NQF Level 03 
    Core  7743  Accept and store food deliveries  Level 4  NQF Level 04 
    Core  7821  Develop self within the job role  Level 4  NQF Level 04 
    Core  7869  Maintain a preventative maintainance programme  Level 4  NQF Level 04 
    Core  7846  Maintain the cleaning programme for own area of responsibility  Level 4  NQF Level 04 
    Core  7839  Maintain the receipt, storage and issue of goods  Level 4  NQF Level 04 
    Core  7873  Manage one`s own development  Level 4  NQF Level 04 
    Core  9244  Plan and conduct meetings  Level 4  NQF Level 04 
    Core  7841  Plan staff training and development in own area of responsibility  Level 4  NQF Level 04 
    Core  7728  Prepare and cook basic meat, poultry, game or offal dishes  Level 4  NQF Level 04 
    Core  7827  Source information about self-employment opportunities  Level 4  NQF Level 04 
    Core  7875  Support and guide the learner  Level 4  NQF Level 04 
    Core  7867  Assess the learner  Level 5  Level TBA: Pre-2009 was L5 
    Core  7818  Conduct on-the-job coaching  Level 5  Level TBA: Pre-2009 was L5 
    Core  7850  Develop and implement new recipes and menus  Level 5  NQF Level 05 
    Core  7865  Improve service to customers  Level 5  NQF Level 05 
    Core  7847  Maintain and promote food hygiene in the kitchen  Level 5  NQF Level 05 
    Core  7843  Maintain food production operations  Level 5  NQF Level 05 
    Core  7858  Maintain supply levels  Level 5  NQF Level 05  10 
    Core  7845  Maintain the cleaning programme for kitchen areas and equipment  Level 5  Level TBA: Pre-2009 was L5 
    Core  7863  Manage staff development  Level 5  Level TBA: Pre-2009 was L5 
    Core  7868  Monitor and maintain health, safety and security  Level 5  Level TBA: Pre-2009 was L5 
    Core  7877  Plan, implement and evaluate sales development activities  Level 5  Level TBA: Pre-2009 was L5  10 
    Core  7866  Plan, organise and monitor work in own area of responsibility  Level 5  Level TBA: Pre-2009 was L5 
    Core  7885  Research and update the legal knowledge required for business compliance  Level 5  Level TBA: Pre-2009 was L5 
    Core  14394  Conduct disciplinary and grievance procedures  Level 6  Level TBA: Pre-2009 was L6  10 
    Core  7874  Contribute to the provision of required staff  Level 6  Level TBA: Pre-2009 was L6 
    Core  7859  Lead and manage teams of people  Level 6  Level TBA: Pre-2009 was L6 
    Core  7857  Manage information flow  Level 6  Level TBA: Pre-2009 was L6 
    Core  7880  Prepare, implement, manage and control budgets  Level 6  Level TBA: Pre-2009 was L6  10 
    Fundamental  7800  Maintain health, hygiene and a professional appearance  Level 1  NQF Level 01 
    Fundamental  7813  Identify work opportunities  Level 2  NQF Level 02 
    Fundamental  7812  Perform basic calculations  Level 2  NQF Level 02 
    Fundamental  7815  Apply for a job or work experience placement  Level 3  NQF Level 03 
    Fundamental  7794  Communicate verbally  Level 3  NQF Level 03 
    Fundamental  11235  Maintain effective working relationships with other members of staff  Level 3  NQF Level 03 
    Fundamental  7786  Operate a Computer  Level 3  NQF Level 03 
    Fundamental  7790  Process incoming and outgoing telephone calls  Level 3  NQF Level 03 
    Fundamental  7791  Display cultural awareness in dealing with customers and colleagues  Level 4  NQF Level 04 
    Fundamental  7822  Prepare written communications  Level 4  NQF Level 04 
    Fundamental  7789  Provide Customer Service  Level 4  NQF Level 04 
    Fundamental  7854  Provide First Aid  Level 4  NQF Level 04 
    Elective  7802  Prepare and cook basic egg dishes  Level 2  NQF Level 02 
    Elective  7809  Prepare and cook basic fruit dishes  Level 2  NQF Level 02 
    Elective  7805  Prepare and cook basic pasta dishes  Level 2  NQF Level 02 
    Elective  7759  Prepare and cook basic pulse dishes  Level 2  NQF Level 02 
    Elective  7762  Prepare and cook basic rice dishes  Level 2  NQF Level 02 
    Elective  7807  Prepare and cook basic shellfish dishes  Level 2  NQF Level 02 
    Elective  7811  Prepare and cook basic vegetable protein dishes  Level 2  NQF Level 02 
    Elective  7810  Prepare and cook starch  Level 2  NQF Level 02 
    Elective  7808  Prepare and cook vegetables for basic hot and cold dishes  Level 2  NQF Level 02 
    Elective  7661  Prepare cold and hot sandwiches and rolls  Level 2  NQF Level 02 
    Elective  7817  Cook-chill foods  Level 3  NQF Level 03 
    Elective  7819  Cook-freeze foods  Level 3  NQF Level 03 
    Elective  7785  Function in a business environment  Level 3  NQF Level 03 
    Elective  7740  Prepare and clear areas for table service  Level 3  NQF Level 03 
    Elective  7766  Prepare and cook basic dough products  Level 3  NQF Level 03 
    Elective  7754  Prepare and cook basic fish dishes  Level 3  NQF Level 03 
    Elective  7768  Prepare and cook basic pastry dishes  Level 3  NQF Level 03 
    Elective  7806  Prepare and present food for cold presentation  Level 3  NQF Level 03 
    Elective  7772  Prepare, bake and decorate basic cakes and biscuits  Level 3  NQF Level 03 
    Elective  7842  Prepare, cook and finish fresh pasta dishes  Level 3  NQF Level 03 
    Elective  7745  Provide a carvery/buffet service  Level 3  NQF Level 03 
    Elective  7744  Provide a table drink service  Level 3  NQF Level 03 
    Elective  7742  Provide a table service  Level 3  NQF Level 03 
    Elective  7823  Provide cook-freeze or cook-chill food service to clients  Level 3  NQF Level 03 
    Elective  7782  Analyse a business and determine the way it functions  Level 4  NQF Level 04 
    Elective  7784  Communicate in a business environment  Level 4  NQF Level 04 
    Elective  7755  Prepare and cook basic cold and hot desserts  Level 4  NQF Level 04 
    Elective  7832  Prepare, cook and finish hot and cold sauces and dressings  Level 4  NQF Level 04 
    Elective  7944  Demonstrate knowledge of South Africa as a travel destination  Level 5  Level TBA: Pre-2009 was L5  12 
    Elective  7883  Manage workplace relations  Level 5  Level TBA: Pre-2009 was L5 
    Elective  7828  Prepare and Cook Complex Fish Dishes  Level 5  NQF Level 05 
    Elective  7826  Prepare and Cook Complex Game and Poultry Dishes  Level 5  NQF Level 05 
    Elective  7824  Prepare and Cook Complex Meat and Offal Dishes  Level 5  NQF Level 05 
    Elective  7853  Prepare and cook complex shellfish dishes  Level 5  NQF Level 05 
    Elective  7833  Prepare and process complex sponges and cake products  Level 5  NQF Level 05 
    Elective  7838  Prepare and produce complex pastry products  Level 5  NQF Level 05 
    Elective  7840  Prepare, Cook and Finish Complex Vegetable Dishes  Level 5  NQF Level 05 
    Elective  7830  Produce complex hot and cold desserts  Level 5  NQF Level 05 
    Elective  7831  Produce sauces, fillings and coatings for desserts  Level 5  NQF Level 05 
    Elective  7787  Sell products or services  Level 5  Level TBA: Pre-2009 was L5 
    Elective  7889  Manage quality in the organisation  Level 6  Level TBA: Pre-2009 was L6 
    Elective  7881  Manage workplace diversity  Level 6  Level TBA: Pre-2009 was L6 
    Elective  7888  Monitor staff performance  Level 6  Level TBA: Pre-2009 was L6 
    Elective  7837  Prepare and process complex fermented dough products  Level 6  Level TBA: Pre-2009 was L6 
    Elective  7862  Prepare, process and finish chocolate coatings and couverture based products  Level 6  Level TBA: Pre-2009 was L6 
    Elective  7835  Prepare, process and finish pastillage, marzipan product and decorative icings  Level 6  Level TBA: Pre-2009 was L6 
    Elective  7864  Process and finish sugar based products  Level 6  Level TBA: Pre-2009 was L6 
    Elective  7871  Start up and manage a small business  Level 7  Level TBA: Pre-2009 was L7  20 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
    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. Academic College - South Africa (Pty) Ltd 
    2. Fern Hill Hotel 
    3. INSTITUTE OF CULINARY ARTS (PTY) LTD 
    4. International Hotel School Training Pty Ltd 
    5. INTERNATIONAL HOTEL SCHOOL, THE 
    6. North West Park & Tourism Board 
    7. Northern Cape Rural Public FET College - De Aar Campus 
    8. Northlink College - Protea Campus 
    9. OLIVE CHEF SCHOOL 
    10. Tshwane North College for FET - Mamelodi Campus 



    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.