Assistant Chef

Staff training and Development

NQF LEVEL : 2
DURATION : 6 Months
CONTACT TRAINING: 28 Days
ACCREDITATION : CATHSSETA
CREDITS: 51
PROGRAMME TYPE : Skills Programme HSP/AssChf/2/0022

UNIT STANDARDS (S):  

(All Skills Programmes are registered as Level 2 although the individual Unit Standards contained in the Skills Programme vary in credit value)

SAQA ID

Unit standard title

Level

Credit

7793

Describe layout, services and facilities of the organisation

2

1

7795

Maintain effective working relationships with other members of staff

3

1

7796

Maintain a secure working environment

3

1

7799

Maintain a safe working environment

2

2

7800

Maintain health, hygiene and a professional appearance

2

1

7637

Maintain hygiene in food preparation, cooking & storage areas

3

2

7705

Handle and maintain knives

2

2

7728

Prepare and cook basic meat, poultry, game or offal dishes

4

8

7754

Prepare and cook basic fish dishes

3

3

7757

Prepare and cook basic sauces and soups

3

4

7660

Prepare vegetables for hot and cold dishes

2

2

7748

Handle and store food

3

1

7790

Process incoming and outgoing telephone calls

3

3

7759

Prepare and cook basic pulse dishes

2

2

7762

Prepare and cook basic rice dishes

2

2

7766

Prepare and cook basic dough products

3

3

7768

Prepare and cook basic pastry dishes

3

4

7802

Prepare and cook basic egg dishes

2

2

7805

Prepare and cook basic pasta dishes

2

2

7806

Prepare and present food for cold presentation

3

2

7809

Prepare and cook basic fruit dishes

2

1

7811

Prepare and cook basic vegetable protein dishes

2

1

7816

Clean food production areas, equipment and utensils

2

1

 

Learning Outcomes:

On completion of this programme, the learner will be able to:

  • Maintain effective working relationships with other members of staff
  • Maintain health, hygiene and professional appearance
  • Process incoming and outgoing telephone calls
  • Maintain hygiene in food preparation, cooking and storage
  • Handle and maintain knives
  • Prepare and cook basic fruit dishes
  • Prepare vegetables for hot and cold dishes
  • Handle and Maintain Utensils and Equipment
  • Handle and Store Food Prepare and cook basic fish dishes
  • Prepare and cook basic meat, poultry, game or offal dishes
  • Prepare and cook basic sauces and soups
  • Prepare and cook basic pulse dishes
  • Prepare and cook basic rice dishes
  • Prepare and cook basic dough products
  • Prepare and cook basic pastry dishes
  • Prepare and cook basic egg dishes
  • Prepare and cook basic pasta dishes
  • Prepare and present food for cold presentation
  • Prepare and cook basic vegetable protein dishes
  • 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
  • Describe layout, services and facilities of the organisation
  • Maintain a secure working environment
  • Maintain a safe working environment
  • Maintain the cleaning programme for own area of responsibility

Programme Structure:

This is a six-month programme completed through a combination of block release (knowledge attainment and skills development) and work placement. 

The theory and skills development components of this programme will be conducted as block release sessions supported by periods of workplace application and validation. Skills training will take place in the training provider’s practical kitchen.

Formative Assessment will take place during the block release periods and Summative Assessment will take place in the Learner’s workplace.

 

Course Info Sheet

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