| 1. Title of Qualification |
Version # |
Date |
| |
1013HRC03- National Vocational Certificate Level 4 in Hospitality (Sous Chef) |
1 |
2014-06-16 |
| 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 |
| 101300060 | Support the professional development of the kitchen team | 4 | 10 | | 101300059 | Monitor delivery of food production into service areas | 4 | 8 | | 101300058 | Monitor and control kitchen costs and waste | 4 | 6 | | 101300057 | Monitor health and safety issues in food production areas | 4 | 9 | | 101300056 | Manage comments and complaints relating to food production | 4 | 3 | | 101300055 | Supervise the delivery of effective kitchen service to food service team | 4 | 9 | | 101300054 | Monitor the quality of food production | 4 | 10 | | 101300053 | Monitor supplies for kitchen operations | 4 | 6 | | 101300052 | Coordinate the operation of the food preparation and cooking area | 4 | 9 | | 101300051 | Monitor the duties and activities of the kitchen team | 4 | 10 |
| 6. Credit Range |
Compulsory |
Elective |
| |
|
80.0 |
0.0 |
| 7. Equivalencies, cross credits, pre requisites
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| |
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
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| |
No requirements for accumulation of credit |
| 9. Requirement for the award of the Qualification
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| |
No prior requirements for the award of the qualification |
| 10. Transition arrangements for current courses, awards etc
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| |
No transition arrangements for current courses, awards etc. |
| 11. Standard Setting Body
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| |
NAVTTC |
| 13. ISCED Classfication
|
| |
Hotel, restaurants and catering | 1013 |
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