Available at: Swinton Campus
Programme Overview: This practical occupational qualification prepares learners to provide essential support in professional kitchen operations. Students develop skills in food preparation assistance, kitchen maintenance, equipment handling, and operational support while working alongside chefs in fast-paced culinary environments.
Duration: 5 Months | Credits: 52 | SAQA ID: 110354
What You'll Learn
- Kitchen operations and workflow management
- Advanced food safety and hygiene practices
- Basic cooking methods and food preparation techniques
- Kitchen equipment operation and care & Stock rotation and inventory management
- Portion control and waste minimization
- Kitchen cleaning and sanitation systems
- Team collaboration in high-pressure environments
- Customer service awareness in food service
Minimum Entry Requirements
- NQF Level 1, Grade 09 or equivalent, with Mathematics (the college may recognise RPL against the entry requirements) - Food Handler qualification advantageous
- Physical stamina and ability to work in hot environments
- Good communication and teamwork skills
- Available flexible hours including weekends
Career Opportunities
- Kitchen Hand in hotels and restaurants
- Catering operations assistant
- Food service establishments
- Hospital and institutional kitchens
- Cruise ships and hospitality venues
- Progression to Commis Chef and culinary careers
- Self-employment in food service sector
Certification: QCTO Occupational Certificate providing pathway to advanced culinary qualifications.
Financial Aid: Self Funded.
Knowledge Modules
- Personal Hygiene and Safety
- Food Safety and Quality Assurance
- Workplace Safety
- Introduction to the Kitchen, and the Hospitality and Catering Industry
- Food Preparation Methods
- Personal Development as a Cook
Total number of credits for Knowledge Modules: 23.
Practical Skill Modules
- Prepare and Assemble Food Items using Different Methods and Techniques, Equipment and Utensils
- Implement Food Production
- Assist with Kitchen Activities
Total number of credits for Practical Skill Modules: 16.
Work Experience Modules
- Use Hygiene Practices and Cleaning Processes and Procedures within the Cook-Serve or Cook-Chill/Freeze Food Production Environment
- Use Processes and Procedures for Preparing and Assembling a Variety of Food Items using Different Methods and Techniques, Equipment and Utensils, and to Accommodate Special Dietary Requirements
Total number of credits for Work Experience Modules: 13. << Back |
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