| 1. Title of Qualification |
Version # |
Date |
| |
1013HRC11- National Vocational Certificate Level 4 in Chef Expert (Sous Chef) |
2 |
2019-12-13 |
| 4. Purpose of the Qualification
|
| |
The purpose of the Hospitality Cook, Chef de Partie and Sous Chef courses is to engage young people with a program of development that will provide them with the knowledge, skills
and understanding to start these careers in Pakistan. The courses have been developed to
address specific issues, such as the national, regional and local cultures, the work force
availability within the country, and meeting and exceeding the needs and expectations of their
guests |
| 5. Details of Qualification |
|
|
| |
Code |
Competency Standards |
Level |
Credit |
| 041300860 | Develop Entrepreneurial Skills | 4 | 3 | | 001100853 | Perform Advanced Communication | 4 | 3 | | 041700841 | Analyse Workplace Policy and Procedures | 4 | 3 | | 041300869 | Manage Human Resource Services | 4 | 6 | | 102200848 | Contribute to Work Related Health and Safety (WHS) Initiatives | 4 | 3 | | 061100858 | Perform Computer Application Skills | 3 | 4 | | 101200825 | Support the professional development of the kitchen team | 4 | 10 | | 101200824 | Monitor delivery of food production into service areas | 4 | 8 | | 101200823 | Monitor and control kitchen costs and waste | 4 | 6 | | 101200822 | Monitor health and safety issues in food production areas | 4 | 9 | | 101200821 | Manage comments and complaints relating to food production | 4 | 3 | | 101200820 | Supervise the delivery of effective kitchen service to food service team | 4 | 9 | | 101200819 | Monitor the quality of food production | 4 | 10 | | 101200818 | Monitor supplies for kitchen operations | 4 | 6 | | 101200817 | Coordinate the operation of the food preparation and cooking area | 4 | 9 | | 101200816 | Monitor the duties and activities of the kitchen team | 4 | 10 |
| 6. Credit Range |
Compulsory |
Elective |
| |
|
102.0 |
0.0 |
| 7. Equivalencies, cross credits, pre requisites
|
| |
Trained and qualified as a Chef de Partie for at least 3 years, with 3 years’ experience in a
commercial hospitality kitchen (eg hotel, restaurant, club, industrial canteen)
OR
FA plus 5 years’ experience as Chef de Partie in a commercial hospitality kitchen (eg hotel,
restaurant, club, industrial canteen) and completion of appropriate admission assessment.
Trainees must also be competent at Level 3 in English and numeracy |
| 8. Requirements for accumulation of credits
|
| |
NA |
| 9. Requirement for the award of the Qualification
|
| |
NA |
| 10. Transition arrangements for current courses, awards etc
|
| |
NA |
| 11. Standard Setting Body
|
| |
NAVTTC |
| 12. Remarks
|
| |
Engage young people with a program of development that will provide them with the knowledge, skills
and understanding to start these careers in Pakistan |
| 13. ISCED Classfication
|
| |
Hotel, restaurants and catering | 1013 |
|