National Assessment Results Registration System

PAKISTAN NATIONAL VOCATIONAL QUALIFICATION SUMMARY SHEET

1. Title of Qualification		Version #	Date
	1013-HRC-1- National Vocational Certificate Level 2 in Professional Chef (Commi)	1

2. NVQF Level
	Level	2

3. Total Credits
	73.0

4. Purpose of the Qualification

The purpose of the Hospitality Cook 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
	061100856	Perform Basic Computer Application (Specific)	2	4
	001100851	Perform Basic Communication (Specific)	2	3
	041700839	Communicate the Workplace Policy and Procedure	2	2
	102200844	Comply with Personal Health and Safety Guidelines	2	3
	101200800	2M: Completing kitchen shift effectively	2	60
	101200799	2L: Prepare and finish simple sweet dishes	2	48
	101200798	2K: Prepare hot and cold sandwiches	2	32
	101200797	2J: Prepare, bake and finish simple bread and dough products	2	48
	101200796	2I: Prepare and cook soups, stocks and sauces	2	68
	101200795	2H: Prepare and cook grain and pulse dishes	2	48
	101200794	2G: Prepare, cook and finish eggs and egg dishes	2	32
	101200793	2F: Prepare, cook and finish pasta and rice dishes	2	48
	101200792	2E: Prepare and finish simple salad and fruit dishes	2	28
	101200791	2D: Prepare, cook and finish meat, poultry and fish dishes	2	80
	101200790	2C: Prepare and cook vegetables	2	48
	101200789	2B: Introduction to food preparation and cooking	2	120
	101200788	2A: Maintain professional kitchen standards for food preparation and cooking	2	60

6. Credit Range		Compulsory	Elective
		0.0	0.0

7. Equivalencies, cross credits, pre requisites

8. Requirements for accumulation of credits

9. Requirement for the award of the Qualification

10. 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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