National Assessment Results Registration System

PAKISTAN NATIONAL VOCATIONAL QUALIFICATION SUMMARY SHEET

1. Title of Qualification		Version #	Date
	1013HRC12- National Vocational Certificate Level 3 Food Cooking and Kitchen Organization - 1 Year	1	0000-00-00

2. NVQF Level
	Level	3

3. Total Credits
	154.0

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
	041300867	Manage Personal Finances	3	3
	061100858	Perform Computer Application Skills	3	4
	001100852	Communicate at Workplace	3	3
	041700840	Identify and Implement Workplace Policy and Procedures	2	3
	102200846	Apply Work Health and Safety Practices (WHS)	3	3
	101200815	Prepare, cook and finish complex sweet dishes	3	40
	101200814	Prepare, cook and finish complex bread and dough products	3	60
	101200813	Prepare, cook and finish dressings and cold sauces	3	40
	101200812	Prepare, cook and finish complex hot sauces	3	40
	101200811	Prepare, cook and finish complex vegetable dishes	3	40
	101200810	Prepare, cook and finish fresh pasta and rice dishes	3	60
	101200809	Prepare, cook and finish complex fish and shellfish dishes	3	80
	101200808	Prepare, cook and finish complex poultry dishes	3	80
	101200807	Prepare, cook and finish complex meat dishes	3	80
	101200806	Prepare, cook and finish complex soups	3	40
	101200805	Developing advanced skills in food preparation and cooking	3	60
	101200804	Maintain production of food	3	60
	101200803	Supervise the kitchen section	3	60
	101200802	Co-ordinate the operation of the kitchen section	3	60
	101200800	Completing kitchen shift effectively	2	60
	101200799	Prepare & finish simple sweet dishes	2	48
	101200798	Prepare hot & cold sandwiches	2	32
	101200797	Prepare, bake & finish simple bread & dough product	2	48
	101200796	Prepare & cook soups, stocks & sauces	2	68
	101200795	Prepare & cook grain & pulse dishes	2	48
	101200794	Prepare, cook & finish eggs & egg dishes	2	32
	101200793	Prepare, cook & finish pasta & rice dishes	2	48
	101200792	Prepare & finish simple salad & fruit dishes	2	28
	101200791	Prepare, cook & finish meat, poultry & fish dishes	2	80
	101200790	Prepare & cook vegetables	2	48
	101200789	Introduction to food preparation & cooking	2	120
	101200788	Maintain professional kitchen standards: food preparation & 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
	NA

10. Transition arrangements for current courses, awards etc
	NA

11. Standard Setting Body
	NAVTTC

12. Remarks
	Prepare and train students through skill training and enable them to earn their living either through employment in industry or to be self-employed.

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

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