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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

Certificate: Food Preparation and Cooking (Culinary Arts) 
SAQA QUAL ID QUALIFICATION TITLE
73289  Certificate: Food Preparation and Cooking (Culinary Arts) 
ORIGINATOR
City Guilds International 
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 Certificate  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 5  Level TBA: Pre-2009 was L5  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 EXCO 07158/17  2015-07-01  2016-12-31 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2017-12-31   2019-12-31  

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 
Purpose:

The purpose of the Qualification is to provide learners with knowledge and skills to work in the hospitality industry.

Learners who achieve this Qualification can:
  • Communicate effectively in the workplace.
  • Maintain safety and health practices.
  • Apply different food preparation methods.
  • Control costs and maintain storage procedures.
  • Maintain and design kitchen.
  • Plan, prepare and control budgets.
  • Plan menus.
  • Prepare a variety of dishes.
  • Implement basic pastry techniques.

    Rationale:

    This Qualification has been developed for professionals in the food preparation industry (hospitality). It brings together the theoretical and practical elements of food preparation and service. This Qualification has been designed to provide a broad range of skills appropriate to a person operating as a front line worker with some supervisory responsibilities in a kitchen environment of a typical service outlet. This Qualification will professionalise the industry and is applicable to all sectors, from small restaurants to large-scale hotels. This Qualification builds on other certificates and provides for articulation within the hospitality and catering industries.

    The Qualification aims to reflect the international nature of the knowledge, skills and activities needed for different countries or cultures. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners have achieved the equivalent of NQF Level 4 in a formal education environment.

    Recognition of Prior Learning:

    The structure of this Qualification makes the Recognition of Prior Learning possible. This Qualification may therefore be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. The learner should be thoroughly briefed on the mechanism to be used and support and guidance should be provided. Care should be taken that the mechanism used provides the learner with an opportunity to demonstrate competence and is not so onerous as to prevent learners from taking up the Recognition of Prior Learning option towards gaining a Qualification.

    If the learner is able to demonstrate competence in the knowledge, skills, values and attitudes implicit in this Qualification the appropriate credits should be assigned to the learner. Recognition of Prior Learning will be done by means of Integrated Assessment as mentioned above.

    This Recognition of Prior Learning may allow:

    Accelerated access to further learning at this or higher levels on the NQF.
    Gaining of credits towards a Unit Standard.
    Obtaining of this Qualification in part or in whole.

    Access to the Qualification:

    There is open access to the Qualification. However, it is preferable that learners should have acquired language competencies and mathematical literacy competencies at NQF Level 4. 

    RECOGNISE PREVIOUS LEARNING? 
    Y 

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

    Fundamentals:

    Learning components; Number of Credits allocated; NQF Level:
  • Communication, 6 Credits, NQF Level 5.
  • Mathematical Literacy, 6 Credits, NQF Level 5.
  • Subtotal 12 Credits.

    Core:

    Learning components; Number of Credits allocated; NQF Level:
  • Safety at work, 8 Credits, NQF Level 5.
  • Food safety, 8 Credits, NQF Level 5.
  • Kitchen maintenance and design, 8 Credits, NQF Level 5.
  • Budgeting, costing and control, 8 Credits, NQF Level 5.
  • Nutrition and dietetics, 8 Credits, NQF Level 5.
  • Menu planning, 8 Credits, NQF Level 5.
  • Preparation, cooking and service: Meat and poultry dishes, 8 Credits, NQF Level 5.
  • Preparation, cooking and service: Fish and shellfish dishes, 8 Credits, NQF Level 5.
  • Preparation, cooking and service: Stocks, sauces and soups, 8 Credits, NQF Level 5.
  • Preparation, cooking and service: Pulse and vegetable dishes, 8 Credits, NQF Level 5.
  • Preparation, cooking and service: Pastry dishes, 8 Credits, NQF Level 5.
  • Preparation, cooking and service: Farinaceous, pasta and rice dishes, 8 Credits, NQF Level 5.
  • Subtotal 96 Credits.

    Electives:

    Learning components; Number of Credits allocated; NQF Level:
  • Preparation, cooking and service: Cold preparation dishes, 6 Credits, NQF Level 5.
  • Preparation, cooking and service: Egg dishes and savouries, 6 Credits, NQF Level 5.
  • Subtotal 12 Credits.
  • Minimum 12 Credits.
  • All the Fundamentals totaling 12 Credits are compulsory.
  • All the Core modules totaling 96 Credits are compulsory.
  • Learners must choose a minimum of 12 Credits from the Electives.

    A minimum of 120 Credits is required to obtain the Qualification. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Use effective communication skills within the workplace.

    2. Use mathematics in real life situations.

    3. Maintain safety and hygiene practices in work environment.

    4. Design kitchen and develop procedures to maintain it.

    5. Plan, prepare and control a budget.

    6. Plan a menu and prepare the relevant dishes.

    7. Prepare, cook and serve variety of dishes.

    Critical Cross-Field Outcomes:

    This Qualification addresses all the Critical Cross-Field Outcomes. A learner who obtains this Qualification can:
  • Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made.
  • Work effectively with others as a member of a team, group, organisation, community.
  • Organise and manage oneself and one`s activities responsibly and effectively.
  • Communicate effectively, using visual, mathematical and/or language skills in the modes of oral and/or written presentation. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Use the writing process to compose various reports and texts required within the workplace.
  • Read and interpret various texts with understanding.
  • Maintain and adapt oral communication as required.
  • Use appropriate communication skills within the workplace.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Use mathematical functions correctly to solve routine problems and tasks within the workplace.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Take appropriate initial action to care for persons in the event of injury.
  • Notify first aid assistance in the event of an accident and give reassurance to the injured person.
  • Locate appropriate documentation and complete for accidents.
  • Check fire fighting equipment for location and operation.
  • Carry out a workshop hazard inspection and interpret the results for action.
  • Maintain and wear appropriate protective clothing for all food related operations.
  • Take appropriate action to prevent accidents in relation to the discovery of faulty equipment.
  • Manage tools and equipment neatly and tidily in working methods.
  • Keep knives sharp and in an appropriate state of repair.
  • Interpret manufacturers' instructions in relation to the safe use of all production machinery.
  • Recognise dangerous substances, handle and store appropriately.
  • Display and comply with all safety signs.
  • Ensure that all working areas, equipment and utensils are clean and free from contamination.
  • Take appropriate preventative measures to ensure that all foods are safe from contamination.
  • Take all preventative measures to avoid the risk of cross contamination.
  • Operate and maintain all equipment and utensils in a safe and hygienic manner.
  • Ensure appropriate temperature control in all food related operations from delivery to service.
  • Protect all food materials at all stages of production from delivery to service.
  • Carry out cleaning tasks using the appropriate procedures and cleaning chemicals.
  • Ensure adequate and safe waste disposal procedures at all stages of production.
  • Carry out daily after service and weekly hygiene checks and act appropriately on the results.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Carry out or explain improvisations to facilitate different service requirements, such as banquets, varied menus and outside catering.
  • Design a basic food and beverage preparation, cooking and service facility, taking account of work flow and food safety.
  • Design and supervise routine cleaning schedules.
  • Carry out appropriate action, following the interpretation of safety and hygiene checks.
  • Design and implement a safety and hygiene hazard inspection.
  • Write and supervise basic training instructions for the operation of machinery.
  • Use economy of fuels in all operations.
  • Monitor machinery, equipment and utensils routinely and spontaneously for safe and hygienic condition.
  • Monitor the safe and hygienic standards of operating equipment, machinery and utensils.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Research commodity prices, from a variety of sources, and identify the best price in relation to quality.
  • Calculate trimming and cooking losses for commodities, draw up and evaluate a comparative analysis.
  • Cost recipes and whole menus and calculate percentages for materials and selling prices.
  • Calculate alternative selling prices, making an allowance for the complexity and time of preparation, for a variety of recipes from simple to complex.
  • Make an analysis of different portion sizes for different functions and menus and calculate their relative material costs.
  • Research equipment that assists portion control and explain the uses according to preparation, cooking and service technique.
  • Analyse and evaluate food operations costings for a function or operations period.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Plan menus for specified nutritional groups.
  • Carry out the preparation and cooking of nutritional foods without excessive destruction of nutrients.
  • Advise customers on dietary matters in relation to general healthy eating and specific food preferences, such as vegetarianism.
  • Provide nutritional information in relation to food preparation and cookery processes.
  • Use information technology to analyse commodities and compile menus.
  • Use information technology to analyse recipes and make adjustments in relation to commodity alternatives.
  • Prepare and cook meals that satisfy specific nutritional needs.
  • Seek and use the content of up-to-date guidelines, from sources of nutritional information.
  • Prepare acceptable menus for different meal situations.
  • Prepare menus that are balanced in terms of the colour, flavour and texture of the foods and dishes.
  • Prepare and cost menus to comply with specified budget restrictions.
  • Analyse a selection of menus, using information technology, to determine their nutritional suitability.
  • Prepare menus that provide an even work demand on the various parts of the food and beverage operations staff.
  • Explain the preparation stages, cooking and service of the dishes on the menus to production and service staff.

    Associated Assessment Criteria for Exit Level Outcome 7:

    Prepare cook and serve a variety of dishes:
  • Meat and poultry dishes.
  • Fish and shellfish dishes.
  • Stocks, sauces and soups.
  • Pulse and vegetable dishes.
  • Pastry dishes.
  • Farinaceous, pasta and rice dishes.
  • Cold presentation dishes.
  • Egg dishes and savouries.

    Integrated Assessment:

    Appropriately incorporated to ensure that the purpose of the qualification is achieved.

    Assessment practices must be open, transparent, fair, valid, and reliable and ensure that no learner is disadvantaged in any way whatsoever.

    This Qualification is comprised of the following:
  • Practical competences: What a candidate must be able to do.
  • Knowledge requirements: What a candidate must know.

    There are several ways in which these can be assessed:

    Practical:

    Assessors may be required to use different assessment methods:
  • Competence checklist: Observation of performance.
  • Competence checklist- Appraisal of a product.
  • Practical assignment.

    Knowledge Requirements:

    Learners will be required to take tests to show that they meet the knowledge requirements.

    These assessments can take the following forms:
  • Written tests: Multiple choice.
  • Written tests: Short, structured questions.

    Learning, teaching and assessment are inextricably interwoven. Whenever possible, the assessment of knowledge, skills, attitudes and values shown in the modules will be integrated.

    Assessment of communication, language, literacy and numeracy should be integrated as far as possible with other aspects and should use practical contexts wherever possible.

    Where it is not possible to assess the learner in the workplace or on-the-job, simulations, case studies, role-plays and other similar techniques such as realistic working environment including real work timescales and pressures should be used to provide a context appropriate to the assessment.

    During integrated assessments the assessor should make use of formative and summative assessment methods and assess combinations of practical, applied, foundational and reflexive competencies.

    All learners are required to complete an externally set and marked international examination in order to achieve the Qualification.

    Assessment should ensure that all outcomes and critical cross-field outcomes are evaluated. 
    		•

    INTERNATIONAL COMPARABILITY 
    The IVQ Diploma in Food Preparation and Cooking (Culinary Arts) has been benchmarked against international standards and Qualifications, including those of the United Kingdom, Australia, New Zealand, Spain and Hungary, in order to establish comparability to levels of the National Qualifications Framework (NQF) of England, Wales and Northern Ireland and UK National Occupational Standards (NOS):

    City & Guilds IVQ; National Qualifications Framework of England, Wales and Northern Ireland; UK National Occupational Standards (NOS):

    Diploma; NQF Level 2; Professional Cookery.

    According to the 'Rough Guide to Comparing Qualifications in the UK and Ireland' published by the National Qualifications Authority of Ireland (NQAI) and the four UK regulators (Qualifications Curriculum Authority (QCA), the Scottish Qualifications Authority (SQA), the Qualifications, Curriculum and Assessment Authority for Wales (ACCAC) and the Council for the Curriculum, Examinations and Assessment in Northern Ireland (CCEA)), the IVQ Diploma in Food Preparation and Cooking (Culinary Arts) is comparable to the following levels:

    City & Guilds IVQ; NQF Level; The National Framework of Qualifications for Ireland (NFQ); Scottish Credit and Qualifications Framework:

    Diploma; NQF Level 2; NQF Level 4; NQF Level 5. 

    ARTICULATION OPTIONS 
    Horizontal articulation can occur by embarking on the study of related NQF Level 5 Diploma qualifications in the hospitality and catering field. 

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this qualification must be registered and appointed by the provider according to existing moderation guidelines of the FETQC/ HEQC or relevant ETQA/SETA.
  • Any institution offering learning of this qualification must be accredited as a provider with the relevant ETQA/SETA.
  • Assessment and moderation of assessment will be overseen by City & Guilds and relevant ETQA.
  • Moderation should also validate the achievement of competencies and assessment processes as described in exit level outcomes and integrated assessment options as described in the Qualification. 
    		•

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    For an applicant to register as an assessor, the applicant needs:
  • Interpersonal skills, subject matter expertise and assessment experience.
  • To be competent in the planning and conducting of assessment of learning outcomes.
  • The subject matter experience must be well developed within the relevant field and subfield practices.

    The assessor must have completed:
  • A similar qualification or from the same family of qualifications, at or above the level of the Qualification.
  • Minimum of two years relevant experience.

    The subject matter experience of the assessor can be established by recognition of prior learning.

    Assessors need to be registered with the relevant Education and Training Quality Assurance Body. 
    		•

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2009; 2012; 2015. 

    NOTES 
    This Qualification has been replaced by Qualification 94941, which is "Occupational Certificate: Chef", Level 4, 380 Credits, as soon as 94941 is registered.
    .
  • The City & Guilds IVQ Diploma in Food Preparation and Cooking (Culinary Arts) (7065) is aligned to the National Certificate: Catering Management, ID 1137: NQF Level 5.
  • Only approved centres are allowed to offer City & Guilds Qualifications.
  • Only successful learners from approved centres will be certified by City & Guilds.
  • Approved centres will be quality assured by City & Guilds. 
    		•

    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.
     
    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.