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

Certificate: Culinary Arts 
SAQA QUAL ID QUALIFICATION TITLE
73296  Certificate: 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   
101697  Occupational Certificate: Chef  Not Applicable  NQF Level 05  558   
102296  Occupational Certificate: Cook  Not Applicable  NQF Level 04  184   

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.
  • Identify staff requirements.
  • Develop and present products.
  • Prepare a variety of cultural food.
  • Control costs.
  • Manage resources.
  • Train and develop staff.

    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, service and first level management. This Qualification has been designed to provide a range of skills appropriate to a person operating as head chef with first level management 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 and 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.

    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.

    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 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. 

  • RECOGNISE PREVIOUS LEARNING? 

    QUALIFICATION RULES 
    Fundamentals:

    Learning components; Number of Credits allocated; NQF Level:
  • Communication; 10 Credits; NQF Level 5.
  • Mathematical Literacy; 10 Credits; NQF Level 5.

    Subtotal; 20 Credits.

    Core:

    Learning components; Number of Credits allocated; NQF Level:
  • Food safety operations and supervision; 10 Credits; NQF Level 5.
  • Staff organisation in the kitchen and ancillary areas; 10 Credits; NQF Level 5.
  • Product development and presentation; 10 Credits; NQF Level 5.
  • Cultural dimensions of food; 10 Credits; NQF Level 5.
  • Costing, budgets and control; 10 Credits; NQF Level 5.
  • Materials management; 10 Credits; NQF Level 5.
  • Production systems, planning and organisation; 10 Credits; NQF Level 5.
  • Menu policy and planning; 10 Credits; NQF Level 5.

    Subtotal; 80 Credits.

    Electives:

    Learning components; Number of Credits allocated; NQF Level:
  • Quality assurance of products and services; 10 Credits; NQF Level 5.
  • Training and team development; 10 Credits; NQF Level 5.

    Subtotal; 20 Credits
    Minimum; 20 Credits

    Qualification Rules:
  • All the Fundamentals totalling 20 Credits are compulsory.
  • All the Core modules totalling 80 Credits are compulsory.
  • Learners must choose a minimum of 20 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 food safety operations.

    4. Manage staff requirements and kitchen resources.

    5. Implement product development and presentation.

    6. Prepare different cultural dimensions of food.

    7. Manage and control costs.

    8. Manage materials.

    9. Plan, prepare and organise production systems.

    10. Maintain quality assurance of products and services.

    11. Prepare and plan menus.

    12. Train and develop staff.

    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 and 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 Outcomes 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 Outcomes 2:
  • Use mathematical functions correctly to solve routine problems and tasks within the workplace.

    Associated Assessment Criteria for Exit Level Outcomes 3:
  • Prepare an inspection report of food safety hazards in a food and beverage operation.
  • Draw up a list of suppliers and detail their food safety control systems.
  • Conduct and evaluate an induction and/or basic training programme for food handling staff.
  • Prepare a daily cleaning schedule for a food production area.
  • Calibrate refrigeration equipment and maintain records.
  • Monitor all hot and cold holding and storage temperatures and record the results.

    Associated Assessment Criteria for Exit Level Outcomes 4:
  • Analyse and prepare a concise report, for a production situation, to include kitchen layout, cooking processes and staff organisation.
  • Evaluate and make suggestions for improvements in the production situation described.
  • Estimate the staffing resources for a specified routine production situation and identify roles for cooking and ancillary staff.
  • Estimate the staffing resources for a special function, from a given menu and client numbers.
  • Compile menus that evenly distribute the work demands of the food production staff.
  • Prepare a cleaning schedule and rota for all kitchen and support areas.
  • Analyse and estimate knowledge and practical skill requirements for a number of specified roles in food production.
  • Estimate the dish washing staff training requirements for a specified dish washing machine.

    Associated Assessment Criteria for Exit Level Outcomes 5:
  • Conduct a full survey of commodity availability and prepare a written report.
  • Conduct a full survey of equipment including new technology suitable in the product development process and prepare a written report.
  • Analyse two complex dishes in relation to choice of commodities and balance.
  • Conduct a survey of customer food and dish preferences on a specific sample.
  • Analyse and compare two different menus (traditional and modern) in relation to business promotion, customer demand, costs, preparation and cooking time.
  • Develop a complex recipe, based upon a variety of ingredients that satisfies the criteria of recipe balance, customer acceptability and practicality.
  • Cook serve and evaluate the recipe.
  • Plan an alternative method of presentation for the dish and evaluate in it relation to customer acceptability and ease of service.
  • Analyse the food safety aspects of each stage of the preparation, cooking and service of the recipe.

    Associated Assessment Criteria for Exit Level Outcomes 6:
  • Carry out an analysis of customer expectations for a specified group.
  • Prepare a recipe, needing adaptation for a specified culture, using food substitute ingredients.
  • Cook, serve and evaluate a dish in relation to customer acceptability, flavour, texture, taste, authenticity and cost.
  • Prepare a case study on a catering outlet that has its origins from another country's influence.
  • Analyse a complex commercial menu in relation to its mixed cultural influences.
  • Investigate and translate a menu, based upon a particular cultural influence.
  • Prepare, cook and evaluate one dish.

    Associated Assessment Criteria for Exit Level Outcomes 7:
  • Complete a materials costing analysis, taking account of opening and closing stocks, for a food and beverage production period.
  • Calculate the cost of overheads relevant to a food and beverage production period.
  • Analyse a complex menu and cost each dish at materials cost percentage.
  • Calculate changes to commodities for recipes to alter materials costs by at least 10% up or down.
  • Prepare and evaluate a special function menu is prepared, to a given budget.
  • Calculate opening and closing stocks for a trading period using appropriate documentation.
  • Prepare food orders, including specifications.

    Associated Assessment Criteria for Exit Level Outcomes 8:
  • Prepare an analysis of all materials used in a specified food and beverage production setting.
  • State perishable food purchase requirements for a production period.
  • Prepare an appropriate purchase order for above, including a specification of commodity, condition (fresh, frozen etc.), unit, amount required and price.
  • Conduct an evaluation of stock levels of all commodities.
  • Produce a written report on the suitability and efficiency of dry storage facilities.
  • Receive, inspect, accept or reject dry and perishable goods and store appropriately.
  • Evaluate cleaning material storage in terms of appropriate stock levels, storage conditions and safety aspects.
  • Interpret food commodity labels appropriately in relation to additives, storage recommendations, brand name, and quality.
  • Compare the organoleptic qualities of fresh and convenience commodities and produce a written report.

    Associated Assessment Criteria for Exit Level Outcomes 9:
  • Prepare a work plan for a specific function menu providing preparation requirements, equipment/staff usage and timings.
  • Conduct a meeting to assess the results of a hygiene audit/checklist and provide appropriate guidelines for any improvements to standards.
  • Prepare a basic analysis of the skill requirements of staff operating a specific food production system.
  • Conduct a critical analysis of the operation of one food production system such as, cook-serve, cook-chill, cook-freeze, sous-vide.
  • Evaluate the working facilities and equipment design of a production area in relation to the routine cleaning function.

    Associated Assessment Criteria for Exit Level Outcomes 10:
  • Conduct an audit of refrigerator and other storage temperatures.
  • Devise a food preparation and cookery process monitoring system.
  • Monitor food preparation and cookery processes.
  • Monitor food service time procedures including hot and cold holding.
  • Check materials from suppliers for quality and quantity.
  • Devise and carry out a procedure for evaluating customer comments.
  • Monitor and report on spoilage and waste of materials during production.
  • Ensure the care and appropriate reuse of prepared and cooked items remaining after a service.
  • Remedy or rework any faults occurring during preparation, cooking and service.
  • Complete all relevant documentation.

    Associated Assessment Criteria for Exit Level Outcomes 11:
  • Evaluate menus for style and content in relation to specific outlets.
  • Compile menus taking account of appropriate planning principles of balance.
  • Compile and cost menus within set budgets and/or profit margins.
  • Ensure menu planning provides an even distribution of work load for preparation, cooking and service.
  • Construct menus in appropriate format and ensure language used is clear and accurate.

    Associated Assessment Criteria for Exit Level Outcomes 12:
  • Assess training needs and identify objectives.
  • Analyse basic food preparation and cookery tasks in terms of knowledge and skills requirements.
  • Devise a simple training instruction plan including the skills breakdown and an identification of instruction and guidance.
  • Demonstrate a practical cookery task to a trainee using appropriate training techniques.
  • Assess accurately the competence of trainees, in relation to food preparation and cookery tasks.
  • Supervise trainees in the development of skills and competence, in day to day work.
  • Prepare and maintain simple training documents for one or more trainees.
  • Organise team work for specific team tasks, goals identified and achieved.
  • Prepare guidance sheets, which include operation, cleaning and safety instructions for machinery.

    Integrated Assessment:

    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 Advanced Diploma in 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 and Guilds IVQ; NQF(1) Level; NOS(2):

    Advanced Diploma; Level 3; Professional Cookery.

    Note:
  • (1) National Qualifications Framework of England, Wales and Northern Ireland.
  • (2) UK National Occupational Standards (NOS).

    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 Advanced Diploma in Culinary Arts is comparable to the following levels:

    City and Guilds IVQ; NQF; NFQ (3); SCQF (4):

    Advanced Diploma; Level 2; Level 5; Level 6.

    Note:
  • (3) The National Framework of Qualifications for Ireland (NFQ).
  • (4) Scottish Credit and Qualifications Framework. 

  • ARTICULATION OPTIONS 
    This Qualification allows for both Horizontal and Vertical articulation:
  • Vertical articulation can occur by embarking on the study of related NQF Level 6 Qualifications in the hospitality and catering field.
  • Horizontal articulation can occur with Qualifications on NQF Level 5. 

  • 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 and 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 and Guilds IVQ Advanced Diploma in Culinary Arts (7065) is currently registered on the South African National Qualifications Framework at the Advanced Diploma: Food Preparation and Culinary Arts (SAQA ID 22911).
  • Only approved centres are allowed to offer City and Guilds Qalifications.
  • Only successful learners from approved centres will be certified by City and Guilds.
  • Approved centres will be quality assured by City and 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.