PAKISTAN NATIONAL VOCATIONAL QUALIFICATION SUMMARY SHEET

 

 1. Title of Qualification
Version #
Date
  1013HRC10- National Vocational Certificate Level 3 in Cooking (Chef de Partie)
2
2019-12-13

 

 2. NVQF Level
   Level
3

 

 3. Total Credits
 
816.0

 

 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
041300867Manage Personal Finances33
061100858Perform Computer Application Skills34
001100852Communicate at Workplace33
041700840Identify and Implement Workplace Policy and Procedures23
102200846Apply Work Health and Safety Practices (WHS)33
1012008153N: Prepare, cook and finish complex sweet dishes340
1012008143M: Prepare, cook and finish complex bread and dough products360
1012008133L: Prepare, cook and finish dressings and cold sauces340
1012008123K: Prepare, cook and finish complex hot sauces340
1012008113J: Prepare, cook and finish complex vegetable dishes340
1012008103I: Prepare, cook and finish fresh pasta and rice dishes360
1012008093H: Prepare, cook and finish complex fish and shellfish dishes380
1012008083G: Prepare, cook and finish complex poultry dishes380
1012008073F: Prepare, cook and finish complex meat dishes380
1012008063E: Prepare, cook and finish complex soups340
1012008053D: Developing advanced skills in food preparation and cooking360
1012008043C: Maintain production of food360
1012008033B: Supervise the kitchen section360
1012008023A: Co-ordinate the operation of the kitchen section360

 

 6. Credit Range
Compulsory
Elective
   
816.0
0

 

 7. Equivalencies, cross credits, pre requisites
 
There are no equivalences and cross credits.Entry for assessment for this qualification is open. However, entry into formal training institutes, based on this qualification may require skills and knowledge equivalent to Matric (Grade 10).

 

 8. Requirements for accumulation of credits
 
NA

 

 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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