PAKISTAN NATIONAL VOCATIONAL QUALIFICATION SUMMARY SHEET

 

 1. Title of Qualification
Version #
Date
  1013HRC03- National Vocational Certificate Level 4 in Hospitality (Sous Chef)
1
2014-06-16

 

 2. NVQF Level
   Level
4

 

 3. Total Credits
 
80.0

 

 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 a Sous Chef.

 

 5. Details of Qualification    
 Code  Competency Standards  Level  Credit
101300060Support the professional development of the kitchen team410
101300059Monitor delivery of food production into service areas48
101300058Monitor and control kitchen costs and waste46
101300057Monitor health and safety issues in food production areas 49
101300056Manage comments and complaints relating to food production43
101300055Supervise the delivery of effective kitchen service to food service team 49
101300054Monitor the quality of food production 410
101300053Monitor supplies for kitchen operations 46
101300052Coordinate the operation of the food preparation and cooking area 49
101300051Monitor the duties and activities of the kitchen team410

 

 6. Credit Range
Compulsory
Elective
   
80.0
0

 

 7. Equivalencies, cross credits, pre requisites
 
There are no equivalences and cross credits. The entry pre-requisites for entry to this qualification are:• Trained and qualified as a Chef de Partie for at least 3 years, with 3 years’ experience in a commercial hospitality kitchen (e.g. hotel, restaurant, club, industrial canteen)ORFA plus 5 years‟ experience as Chef de Partie in a commercial hospitality kitchen (e.g. 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
 
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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