| 1. Title of Qualification |
Version # |
Date |
| |
1013HRC02- National Vocational Certificate Level 3 in Hospitality (Chef de Partie) |
1 |
2014-06-16 |
| 4. Purpose of the Qualification
|
| |
To engage young people with a programme of development that will provide them with the knowledge, skills and understanding to start their career as Chef De Partie. |
| 5. Details of Qualification |
|
|
| |
Code |
Competency Standards |
Level |
Credit |
| 101300050 | Prepare, cook and finish complex sweet dishes | 3 | 4 | | 101300049 | Prepare, cook and finish complex bread and dough products | 3 | 6 | | 101300048 | Prepare, cook and finish complex dressings and cold sauces | 3 | 4 | | 101300047 | Prepare, cook and finish complex hot sauces | 3 | 4 | | 101300046 | Prepare, cook and finish complex vegetable dishes | 3 | 4 | | 101300045 | Prepare, cook and finish fresh pasta and rice dishes | 3 | 6 | | 101300044 | Prepare, cook and finish complex fish and shellfish dishes | 3 | 8 | | 101300043 | Prepare, cook and finish complex poultry dishes | 3 | 8 | | 101300042 | Prepare, cook and finish complex meat dishes | 3 | 8 | | 101300041 | Prepare, cook and finish complex soups | 3 | 4 | | 101300040 | Develop advanced skills in food preparation and cooking | 4 | 6 | | 101300039 | Maintain production of food | 4 | 6 | | 101300038 | Supervise the kitchen section | 3 | 6 | | 101300037 | Coordinate the operation of the kitchen section | 3 | 6 |
| 6. Credit Range |
Compulsory |
Elective |
| |
|
80.0 |
0.0 |
| 7. Equivalencies, cross credits, pre requisites
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| |
There are no equivalences and cross credits. The entry pre-requisites to this qualifications include: • Trained and qualified as a cook for at least 2 years, with 2 years experience in a commercial hospitality kitchen (e.g. hotel, restaurant, club, industrial canteen)ORMinimum Matric or intermediate plus 4 years’ cooking experience in a commercial hospitality kitchen (e.g. hotel, restaurant, club, industrial canteen) and completion of appropriate admission assessment• Should also be competent at Level 3 in English and numeracy. It is preferred that trainees have completed 12 years of education with Intermediate or A Level |
| 8. Requirements for accumulation of credits
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| |
No requirements for accumulation of credit |
| 9. Requirement for the award of the Qualification
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| |
No prior requirements for the award of the qualification |
| 10. Transition arrangements for current courses, awards etc
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| |
No transition arrangements for current courses, awards etc. |
| 11. Standard Setting Body
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| |
NAVTTC |
| 13. ISCED Classfication
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| |
Hotel, restaurants and catering | 1013 |
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