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

Occupational Certificate: Chef 
SAQA QUAL ID QUALIFICATION TITLE
94941  Occupational Certificate: Chef 
ORIGINATOR
Development Quality Partner - CATHSSETA 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
QCTO - Quality Council for Trades and Occupations  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Occupational Certificate  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  380  Not Applicable  NQF Level 04  Regular-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 10105/14  2015-07-01  2017-10-26 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2018-10-26   2021-10-26  

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 replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
73296  Certificate: Culinary Arts  Level 5  Level TBA: Pre-2009 was L5  120  Complete 
73289  Certificate: Food Preparation and Cooking (Culinary Arts)  Level 5  Level TBA: Pre-2009 was L5  120  Complete 
73295  Certificate: Food Preparation and Cooking  Level 3  NQF Level 03  120  Complete 
14112  National Diploma: Professional Cookery  Level 5  NQF Level 05  267  Complete 

This qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
101697  Occupational Certificate: Chef  Not Applicable  NQF Level 05  558  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The purpose of this qualification is to prepare a learner to operate as a Chef.
Plans, organises and executes the preparation, cooking and finishing (presentation, holding and storing) of food in hotels, restaurants and catering (HORECA) establishments.
A qualified learner will be able to:
  • Undertake planning and preparation activities for the provision of chef services.
  • Organise food production area, commodities, staff and environment for the execution of chef services.
  • Execute the preparation, cooking and finishing of a variety of dishes using the correct method and techniques to meet customer and organisational requirements.

    Rationale:
    This qualification has been developed for professionals in the Hospitality and catering industry. It brings together theoretical, practical and workplace elements of food preparation and service. This qualification also provides for a direct pathway from entry as a Kitchen hand to qualifying as a Chef. The South African Chefs Association (SACA), the recognised professional body, felt that due to an increase in demand for chefs in the industry and an increase of uptake by learners it would be the most appropriate starting point to develop the Chef qualification. The Professional Body felt that no matter where a Chef worked, they should be able to do the specific skills that the employer requires. The supervisory and financial aspects have been included in this qualification, although not currently part of the responsibilities of the Chef. A learning pathway is embedded within the qualification which will allow for a learner to work as a Kitchen-hand/Commis during their first and second year, Commis/Demi during their second and third year to qualify as a Chef. Once qualified as a Chef, and gaining sufficient working experience it may lead to promotion and further career advancement as a Sous Chef and/or Executive chef. These occupations are registered designations with the Professional Body. This qualification will professionalise the industry and is applicable to all sectors of Professional Cookery. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    RPL for access to the external integrated summative assessment.

    Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record.

    RPL for access to the qualification:
    Accredited providers and approved workplaces may recognise prior learning against the relevant access requirements.

    Entry Requirements:
  • Qualification at NQF Level 2. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification is made up of the following compulsory Knowledge and Practical Skill Modules:
    Knowledge Modules:
  • 343401000-KM-01, Personal hygiene and safety, NQF Level 3, 2 Credits.
  • 343401000-KM-02, Food safety and quality assurance, NQF Level 4, 4 Credits.
  • 343401000-KM-03, Workplace safety, NQF Level 4, 4 Credits.
  • 343401000-KM-04, Theory of safety supervision, NQF Level 5, 2 Credits.
  • 343401000-KM-05, Numeracy and units of measurement, NQF Level 3, 3 Credits.
  • 343401000-KM-06, Computer literacy and research, NQF Level 4, 2 Credits.
  • 343401000-KM-07, Environmental awareness, NQF Level 3, 2 Credits.
  • 343401000-KM-08, Environmental sustainability, NQF Level 4, 2 Credits.
  • 343401000-KM-09, Introduction to Nutrition and Diets, NQF Level 4, 2 Credits.
  • 343401000-KM-10, Healthier Food Preparation and Cooking, NQF Level 5, 3 Credits.
  • 343401000-KM-11, Basic Ingredients, NQF Level 3, 3 Credits.
  • 343401000-KM-12, Gastronomy, basic scientific principles, flavour construction and global cuisines, NQF Level 4, 6 Credits.
  • 343401000-KM-13, Theory of food production, NQF Level 4, 2 Credits.
  • 343401000-KM-14, Theory of food production supervision, NQF Level 5, 2 Credits.
  • 343401000-KM-15, Introduction to the kitchen, and the hospitality and catering industry, NQF Level 2, 2 Credits.
  • 343401000-KM-16, Theory of staff resource management, NQF Level 5, 3 Credits.
  • 343401000-KM-17, Theory of production facility and equipment resource management, NQF Level 5, 2 Credits.
  • 343401000-KM-18, Theory of commodity resource management, NQF Level 4, 3 Credits.
  • 343401000-KM-19, Operational Cost Control, NQF Level 5, 10 Credits.
  • 343401000-KM-20, Menu planning and recipe costing, NQF Level 5, 8 Credits.
  • 343401000-KM-21, Food preparation methods and techniques, NQF Level 3, 8 Credits.
  • 343401000-KM-22, Food cooking methods and techniques, NQF Level 3, 10 Credits.
  • 343401000-KM-23, Preparing, cooking, and finishing dishes, NQF Level 4, 10 Credits.
    Total number of Credits for Knowledge Modules: 95 Credits.

    Practical Skill Modules:
  • 343401000-PM-01, Prepare and cook food items using different methods and techniques, equipment and utensils, NQF Level 4, 20 Credits.
  • 343401000-PM-02, Prepare, cook and finish dishes using different methods and techniques, equipment and utensils, NQF Level 4, 40 Credits.
  • 343401000-PM-03, Plan menus and cost recipes/dishes, NQF Level 5, 20 Credits.
  • 343401000-PM-04, Manage and maintain staff, facility, equipment and commodity resources, NQF Level 4, 10 Credits.
  • 343401000-PM-05, Maintain food production systems, NQF Level 4, 10 Credits.
  • 343401000-PM-06, Implement and maintain cost control in catering, NQF Level 5, 20 Credits.
    Total number of Credits for Practical Skill Modules: 120 Credits.

    This qualification also requires the following Work Experience Modules:
  • 343401000-WM-01, Planning and preparation of processes and procedures to provide professional chef services within the hierarchy of the organisational structure, NQF Level 5, 40 Credits.
  • 343401000-WM-02, Processes and procedures for organising food production area, commodities, staff and environment, NQF Level 4, 50 Credits.
  • 343401000-WM-03, Processes and procedures for preparing and cooking a variety of food items using different methods and techniques, equipments and utensils, NQF Level 4, 25 Credits.
  • 343401000-WM-04, Processes and procedures for preparing, cooking and finishing a variety of dishes using the correct method and techniques to meet customer expectations, NQF Level 4, 50 Credits.
    Total number of Credits for Work Experience Modules: 165 Credits 
    		•

    EXIT LEVEL OUTCOMES 
    1. Plan and prepare activities for the provision of chef services.
    2. Organise food production area, commodities, staff and environment for the execution of chef services.
    3. Execute preparation, cooking and finishing of a variety of dishes using the correct method and techniques to meet customer and organisational requirements. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Planning and maintaining activities are undertaken with regard to ordering, receiving, storing and issuing of commodities for the provision of chef services.
  • Menus for different types of meal occasions are planned and recipes are costed in order to provide chef serviced within budget.
  • Sustainable production is planned within organisational budget and control operational costs.
  • Staff requirements and kitchen resources are managed to reflect a prepared and resourced food production environment.
  • Knowledge and understanding is demonstrated with respect to planning and preparation activities for the provision of chef services.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Occupational Health and Safety (OHS) requirement are promoted and maintained in food production areas and in the use and maintenance of equipment.
  • Food safety is promoted and maintained in the kitchen and quality of dishes is monitored at all stages of preparation and finishing.
  • Personal health, hygiene, professional appearance and professional behaviour are promoted and maintained to reflect a coordinated, safe and compliant food production environment.
  • Communication with team members, subordinates, management, service waitrons and customers is maintained in the execution of chef duties.
  • Basic computer literacy is demonstrated during the execution of chef duties.
  • Knowledge and understanding is demonstrated with respect to organising food production area, ingredients, staff and environment for the execution of chef services.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Food items are prepared and cooked using various preparation techniques (including peeling, slicing, chopping, dicing) and cooking methods (including boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving).
  • A variety of dishes are prepared, cooked, finished and monitored in terms of the quality at all stages of the process.
  • Dishes are prepared, cooked, finished and adapted for a healthy balanced life style or to accommodate dietary requirements.
  • Knowledge and understanding is demonstrated with respect to executing the preparation, cooking and finishing of a variety of dishes using the correct method and techniques to meet customer and organisational requirements.

    Integrated Assessment:
    Integrated Formative Assessment:
    The skills development provider will use the curriculum to guide them on the stipulated internal assessment criteria and weighting. They will also apply the scope of practical skills and applied knowledge as stipulated by the internal assessment criteria. This formative assessment leads to entrance into the integrated external summative assessment.

    Integrated Summative Assessment:
    An external integrated summative assessment, conducted through the relevant QCTO Assessment Quality partner is required for the issuing of this qualification. The external integrated summative assessment will focus on the exit level outcomes and associated assessment criteria. The external assessment model requires that the external assessment will be conducted through a combination of a written assessment and practical task at an accredited trade test centre. The written examination will be concluded at an accredited trade test centre and marked by registered assessors. Practical tasks will also be assessed by registered assessors. The combination of the written and practical assessment will be conducted over a period of two working days. 
    		•

    INTERNATIONAL COMPARABILITY 
    Victorian Educationand Training Department in Australia offers Occupational programs which are designed primarily to prepare learners for entry-level employment in positions which require both theoretical knowledge and practical skills.

    Qualifying learners will be able:
  • To plan and organise the preparation and cooking of food in a dining or catering establishment.
  • Planning menus, estimating food and labour costs, and ordering food supplies.
  • Monitoring quality of dishes at all stages of preparation and presentation.
  • Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff.
  • Demonstrating techniques and advising on cooking procedures.
  • Preparing and cooking food.
  • Explaining and enforcing hygiene regulations.
  • May select and train staff.

    Conclusion:
    This qualification compares favourably with the international qualification in terms of the skills that the qualifying learner will acquire upon completion. 
    		•

    ARTICULATION OPTIONS 
    This qualification enables qualifying learners to articulate both vertically and horizontally:

    Horizontally:
  • Certificate in Food and Beverage Management at NQF Level 5.
    Vertically:
  • Higher Certificate in Hospitality Management at NQF Level 5. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

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

    NOTES 
    Qualifying for external assessment:
    In order to qualify for an external assessment, learners must provide proof of completion of all required modules by means of statements of results and work experience including Foundational Learning Competence or equivalent.

    Criteria for the accreditation of providers:
    Accreditation of providers will be done against the criteria as reflected in the relevant curriculum on the QCTO website.
    The curriculum title and code is: Chef: 343401000

    Trades Covered by this Qualification:
    None

    Part Qualifications:
    No Part Qualifications applicable.

    This Qualification replaces the following Qualifications:
  • 73296,"Certificate: Culinary Arts", NQF Level 5,120 Credits.
  • 73289, "Certificate: Food Preparation and Cooking (Culinary Arts)", NQF Level 5, 120 Credits.
  • 73295, "Certificate: Food Preparation and Cooking", NQF Level 3, 120 Credits.
  • 14111, "National Certificate: Professional Cookery", NQF Level 4, 145 Credits.
  • 14112, "National Diploma: Professional Cookery", NQF Level 5, 267 Credits. 
    		•

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced 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.
     
    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.