National Assessment Results Registration System

PAKISTAN NATIONAL VOCATIONAL QUALIFICATION SUMMARY SHEET

1. Title of Qualification		Version #	Date
	1013HRC01- National Vocational Certificate Level 2 in Hospitality (Cook)	1	2014-06-16

2. NVQF Level
	Level	2

3. Total Credits
	68.0

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 Cook.

5. Details of Qualification
	Code	Competency Standards	Level	Credit
	101300036	Complete kitchen shift effectively	3	6
	101300035	Prepare and finish simple sweet dishes	2	5
	101300034	Prepare hot and cold sandwiches	2	4
	101300033	Prepare, bake and finish simple bread and dough products	2	5
	101300032	Prepare and cook soups, stocks and sauces	2	7
	101300031	Prepare and cook grain and pulse dishes	2	5
	101300030	Prepare, cook and finish eggs and egg dishes	2	5
	101300029	Prepare, cook and finish pasta and rice dishes	2	5
	101300028	Prepare and finish salad and fruit dishes	2	3
	101300027	Prepare, cook and finish meat, poultry and fish dishes	2	11
	101300026	Prepare and cook vegetables	2	6
	101300024	Maintain professional kitchen standards: food preparation & cooking throughout the shift	3	6

6. Credit Range		Compulsory	Elective
		0.0	0.0

7. Equivalencies, cross credits, pre requisites
	There are no equivalences and cross credits. The entry pre-requisites for entry to this qualification is that the student possess Secondary School Certificate (Matric) and produce a medical fitness certificate.

8. Requirements for accumulation of credits
	No requirements for accumulation of credit

9. Requirement for the award of the Qualification
	No prior requirements for the award of the qualification

10. Transition arrangements for current courses, awards etc
	No transition arrangements for current courses, awards etc.

11. Standard Setting Body
	NAVTTC

12. Remarks

13. ISCED Classfication
	Hotel, restaurants and catering \| 1013

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